Replacing some old non stick pans...

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Originally Posted By: xxch4osxx
Originally Posted By: Linctex
Seasoned cast iron for me.

They just take a little getting used to, that's all.


That's what I use as well. No non-stick stuff for me. I don't want to eat pieces of it when it starts to degrade.


Anodized Aluminum is essentially non-stick, and as it's part of the metal itself, and because it hardens the metal as well, it's not "coming off".

I have two Calphalon Anodized Al frypans, and two Visions Glass pots, and a smallish cast iron frypan, which handles 90% of my cooking duties. But there is also a full set of Stainless multi-ply cookware with steel lids that I use when called for (Cuisinart), and a traditional wok, a cast iron griddle, a Visions double boiler, and so on.
 
Originally Posted By: Bandito440
Short of buying All Clad, I prefer the Cuisinart French Classic ($326) as a second tier set, and Walmart’s Tramontina set ($245) for something a bit cheaper still. I wouldn’t go below that.

Either will last you a lifetime with proper care.


I have heard some pretty good things about Tramontina sets in general.....
 
Originally Posted By: ZZman
Love Calphalon and you can usually find it on sale.


Yep, it does pretty good. Our current set made 17 years...
 
Originally Posted By: das_peikko
What about the Lodge 10.5 inch cast iron griddle ?

I was thinking about getting one for pancakes.

What you guys use for pancakes ?

ff717157-85d3-49f2-98db-f7a1780f33ad_1.e3a72d2ffa72ac26e09d1ff7e5b0e3f5.jpeg

That's what I use for pancakes and grill cheese/etc.
 
Originally Posted By: hatt
Originally Posted By: das_peikko
What about the Lodge 10.5 inch cast iron griddle ?

I was thinking about getting one for pancakes.

What you guys use for pancakes ?

ff717157-85d3-49f2-98db-f7a1780f33ad_1.e3a72d2ffa72ac26e09d1ff7e5b0e3f5.jpeg

That's what I use for pancakes and grill cheese/etc.

I have this. I use it for tortillas. I use a long griddle for pancakes.
 
Originally Posted By: E150GT
I want an all clad tri ply fry pan. I don’t have the cash for that. I use almost exclusively my 1930’s lodge #8 cast iron skillet instead. It’s great. When I need a bigger skillet I use my modern lodge 12” skillet. I don’t like it as much as it’s way heavy but works great too. We have a few t-fal non stick skillets but never use them. If I make something acidic like pasta sauce I use a Kenmore stainless sauté pan I got from my sister. That’s all I’ve needed besides a few pots or sauce pans


Had one All clad piece....was very good stuff....
 
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