When it comes to cooking that requires making a pan sauce, I don't like cast iron. Too much funk in the cast iron pan to scrape the fond and then deglaze. Use clean stainless steel for that. Acidic things too. Otherwise, cast iron all the time.
Cast iron frying pans
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OVERKILL
$100 Site Donor 2021
Originally Posted By: cutter
When it comes to cooking that requires making a pan sauce, I don't like cast iron. Too much funk in the cast iron pan to scrape the fond and then deglaze. Use clean stainless steel for that. Acidic things too. Otherwise, cast iron all the time.
I have a nice Kitchenaid stainless pan for that stuff
When it comes to cooking that requires making a pan sauce, I don't like cast iron. Too much funk in the cast iron pan to scrape the fond and then deglaze. Use clean stainless steel for that. Acidic things too. Otherwise, cast iron all the time.
The food I eat has been cooked almost exclusively on cast iron my entire life.
My mother had cast iron as I was growing up, and I've had cast iron since leaving home. I rarely need to season it, and if something does happen to stick I either use a little kosher salt and a scrub brush, or get the pan good and warm on the stove top and pour in a bit of water to deglaze it. It's very rare that I need to do either of the above.
It is possible for the oils to go rancid, but it has to be unused for a long time. Washing it with soap will strip the existing rancid oils and the piece can again be seasoned (which is why you normally don't use soap on cast iron). If the cast iron is used on a regular basis the oils won't go rancid.
Properly seasoned cast iron is extremely non-stick. I'll put mine up against any Teflon coated cookware for easy cleanup, and the health benefits are clear. Cast iron holds the heat for a very long time; I can often turn a burner off early and continue cooking for a while. Soups in the dutch oven will stay warm for a very long time.
I probably have 20 pieces of cast iron-skillets, griddles, dutch ovens, etc. Other than one piece of stainless steel, if it goes on or in the oven it's cast iron.
My mother had cast iron as I was growing up, and I've had cast iron since leaving home. I rarely need to season it, and if something does happen to stick I either use a little kosher salt and a scrub brush, or get the pan good and warm on the stove top and pour in a bit of water to deglaze it. It's very rare that I need to do either of the above.
It is possible for the oils to go rancid, but it has to be unused for a long time. Washing it with soap will strip the existing rancid oils and the piece can again be seasoned (which is why you normally don't use soap on cast iron). If the cast iron is used on a regular basis the oils won't go rancid.
Properly seasoned cast iron is extremely non-stick. I'll put mine up against any Teflon coated cookware for easy cleanup, and the health benefits are clear. Cast iron holds the heat for a very long time; I can often turn a burner off early and continue cooking for a while. Soups in the dutch oven will stay warm for a very long time.
I probably have 20 pieces of cast iron-skillets, griddles, dutch ovens, etc. Other than one piece of stainless steel, if it goes on or in the oven it's cast iron.
JHZR2
Staff member
Originally Posted By: Pop_Rivit
Properly seasoned cast iron is extremely non-stick. I'll put mine up against any Teflon coated cookware for easy cleanup, and the health benefits are clear. Cast iron holds the heat for a very long time; I can often turn a burner off early and continue cooking for a while. Soups in the dutch oven will stay warm for a very long time.
+1, we dont even own anything coated with teflon. Love how the heat stays in too.
Properly seasoned cast iron is extremely non-stick. I'll put mine up against any Teflon coated cookware for easy cleanup, and the health benefits are clear. Cast iron holds the heat for a very long time; I can often turn a burner off early and continue cooking for a while. Soups in the dutch oven will stay warm for a very long time.
+1, we dont even own anything coated with teflon. Love how the heat stays in too.
i love cast iron cookware!
I got mostly stainless these days.
Cast Iron is too cumbersome for my Wife's Hands ans she has a bit of hand pain...
I still have some old Wagner, but they see little use with the exception of my Dutch oven (Chili Pot)
And if you like Omelets And Frittata's, A high end non-stick with nice soft sloping edges is great.
Honestly Good stainless with Copper bottoms are a treat to use and clean.
Cast Iron is too cumbersome for my Wife's Hands ans she has a bit of hand pain...
I still have some old Wagner, but they see little use with the exception of my Dutch oven (Chili Pot)
And if you like Omelets And Frittata's, A high end non-stick with nice soft sloping edges is great.
Honestly Good stainless with Copper bottoms are a treat to use and clean.
Originally Posted By: 123Saab
I got mostly stainless these days.
And if you like Omelets And Frittata's, A high end non-stick with nice soft sloping edges is great.
I love my multi layer stainless stuff but this is the best omelet cooker...
I got mostly stainless these days.
And if you like Omelets And Frittata's, A high end non-stick with nice soft sloping edges is great.
I love my multi layer stainless stuff but this is the best omelet cooker...
Originally Posted By: Brybo86
Originally Posted By: 123Saab
I got mostly stainless these days.
And if you like Omelets And Frittata's, A high end non-stick with nice soft sloping edges is great.
I love my multi layer stainless stuff but this is the best omelet cooker...
growing up, we used the lid to our dutch oven as a griddle.
Originally Posted By: 123Saab
I got mostly stainless these days.
And if you like Omelets And Frittata's, A high end non-stick with nice soft sloping edges is great.
I love my multi layer stainless stuff but this is the best omelet cooker...
growing up, we used the lid to our dutch oven as a griddle.
OVERKILL
$100 Site Donor 2021
OK, I picked up the first pan today:
Says "T. EATON C. Limited" on the bottom of it. I'm thinking it is pretty old.
Sorry for the picture quality, my S3 is doing something goofy with the latest Cyanogen mod RC on it.
Says "T. EATON C. Limited" on the bottom of it. I'm thinking it is pretty old.
Sorry for the picture quality, my S3 is doing something goofy with the latest Cyanogen mod RC on it.
Originally Posted By: Brybo86
Originally Posted By: 123Saab
I got mostly stainless these days.
And if you like Omelets And Frittata's, A high end non-stick with nice soft sloping edges is great.
I love my multi layer stainless stuff but this is the best omelet cooker...
Very cool, But how do you roll flip an omelet on that?
Just Curious.
Originally Posted By: 123Saab
I got mostly stainless these days.
And if you like Omelets And Frittata's, A high end non-stick with nice soft sloping edges is great.
I love my multi layer stainless stuff but this is the best omelet cooker...
Very cool, But how do you roll flip an omelet on that?
Just Curious.
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