Food and Drink Cooking pans: aluminum, non-stick, cast-iron... - Page 2

Msmith · 02-10-2018, 02:20 PM

Which one you prefer to use?

About the non-stick, is there a difference between porcelain and ceramic?

Msmith · 02-10-2018, 09:51 PM

Quote:

Originally Posted by Graystoke

I got simple non sticks for eggs etc...otherwise it’s cast.
If you take care of cast iron, cast iron take care of you.

But it is a bit of work to take care of the cast iron, i.e. put some oil in the pan afterward. I can not use the cast iron right away to cook another dish. I need to season it first.

KS Smitty · 02-10-2018, 09:54 PM

Quote:

Originally Posted by Msmith

But it is a bit of work to take care of the cast iron, i.e. put some oil in the pan afterward. I can not use the cast iron right away to cook another dish. I need to season it first.

If you're seasoning your cast iron properly you should only need to season it seasonally.

chiefzilla1501 · 02-10-2018, 10:11 PM

I know it's a lot less work to maintain a nonstick pan. But there's just too much food that's so damn good to eat when you get shit stuck to the bottom of the pan

Sorce · 02-10-2018, 11:06 PM

Quote:

Originally Posted by Fire Me Boy!

There's good reason for everything you listed.

I keep nonstick around for eggs, crepes, fish. Stainless for building sauces, pan frying, anything where I'd want some fond. Enameled cast iron for soups, stews, chili. Cast iron and carbon steel for searing, steaks, chicken.

This, pick the right tool for the job. Non stick a great for some things but they aren't going to give you the same effect as a stainless or cast iron.

Miles · 02-10-2018, 11:17 PM

I have some anodized aluminum Calphalon I use for most everything but dabble some with cast iron. I need to read up more on how to make cast iron less annoying to clean when stuff sticks. Reminds me one of my friends said there was some chain mail scrubbers that work wel.

**Indian Chief** · 02-11-2018, 02:18 AM

I use Calphalon stainless steel. They are amazing and function just as well as nonstick if you learn to cook at the proper temperatures. I try to stay away from aluminum and nonstick surfaces. Cast iron has amazing uses, but like a few have said, you use different pans for different dishes.

Nickhead · 02-11-2018, 03:51 AM

Quote:

Originally Posted by Miles

I have some anodized aluminum Calphalon I use for most everything but dabble some with cast iron. I need to read up more on how to make cast iron less annoying to clean when stuff sticks. Reminds me one of my friends said there was some chain mail scrubbers that work wel.

hot water and either scrubbing pad, or a gentle stainless steel scrub

Rasputin · 02-11-2018, 04:30 AM

Copper pans/skillets are great for not sticking much at all.

Msmith · 02-11-2018, 07:04 AM

I read that you should not use oil in non-stick or ceramic pans. Is it true?

Rasputin · 02-11-2018, 07:15 AM

Quote:

Originally Posted by Msmith

I read that you should not use oil in non-stick or ceramic pans. Is it true?

I don't know why you couldn't Ive done it all the time never been a problem.

cooper barrett · 02-11-2018, 08:20 AM

Quote:

Originally Posted by Easy 6

I've been a nonstick devotee for a looong time now, but my next big leap will be to cast iron and I intend to do it soon

Nonstick is great, but its not great for super high heat because the coating tends to fade (often into the food) too quickly, and thats not good for you at all... but everything I've seen or heard about well seasoned cast iron is that its just as reliably nonstick, AND can handle super high heat

You are limited on what you can cook in cast iron, I don't recommend anything acid in real cast iron, Enameled is fine as is non stick. I have a combo of both with cast iron and non stick saute and grill pans. Like easy said you have to cook at med heat with non stick but you can let the heat rip with cast iron. The enamel fry pan will take heat but I haven't pushed my luck with it. I'm not a fried chicken guy but fried veggies come out great.

All my Le Creuset was bought at an outlet mall almost 20 years ago in Texas. It was a trailer event show and was all 1st line goods at 1/2 price. The drawback is it's all different colors. My ex thought I was crazy but I replaced all but one pan. (I let the wife have it in the divorce

)

I have no experience with the new copper ceramic but for sauces real copper is the way to go. Enamel coated cast iron pots are great for me as I prefer to heat in the oven than the stove but a 4qt is $300...you can buy a lot of Gotham garbage for that. My stockpots are old 1960's classic copper clad Revere Wear and what can I say for cooking pasta it works great.

I would like to know more about a premium ceramic copper multi use pan that really retains and can take the heat,(cast iron is heavy and when tossing food it's a 2 handed job.) I think the SO would be happier with something light and if I can't hurt it, I'm interested.

Easy, I have recommended to several people to watch craigslist and ebay for vintage cast as it never wears out and bargains are to be had.

Staub is a great cast iron product too. This is a 12" grill pan.

cooper barrett · 02-11-2018, 08:21 AM

Quote:

Originally Posted by Msmith

I read that you should not use oil in non-stick or ceramic pans. Is it true?

false.

**Fire Me Boy!** · 02-11-2018, 08:23 AM

A little acid in a well seasoned cast iron is fine. I wouldn’t do a long simmered tomato gravy, but otherwise....

cooper barrett · 02-11-2018, 08:51 AM

Quote:

Originally Posted by Indian Chief

I use Calphalon stainless steel. They are amazing and function just as well as nonstick if you learn to cook at the proper temperatures. I try to stay away from aluminum and nonstick surfaces. Cast iron has amazing uses, but like a few have said, you use different pans for different dishes.

Quote:

Originally Posted by Nickhead

hot water and either scrubbing pad, or a gentle stainless steel scrub

I have some 75-80 year old cast iron and this what I have always done.

Wash in hot water while still warm using a plastic credit card/scrubber to dislodge any stuck food (Lodge and others make scrapers... Some sea salt, a touch of vegetable oil, and a plastic scouring pad or scrubber will scrub off anything that's left but you shouldn't need this often. Rinse the pan with HOT water and dry immediately placing on stove at low heat. Put a drop of oil in pan and coat with a paper towel.,turn heat off after 3-4 minutes. Never leave food in the pan, wash while still warm. NEVER let water have prolonged contact, run water over it, don't soak it.

Nick is right, If you have buildup tear into it with hot water and a Scotch Brite or stainless pad and then re-season as needed.

crayzkirk · 02-11-2018, 08:56 AM

I always have problems with stainless sticking terribly. Can someone tell me what I'm doing wrong?

A good cast iron skillet is great for camping; you can use it on the stove or over a fire. Once seasoned, they are one of the best non-stick.

I don't like the coated pans; they always seem to flake off and I don't want to eat that stuff.

02-10-2018, 02:20 PM
Msmith Veteran Join Date: Jan 2004 Casino cash: $9078035	Cooking pans: aluminum, non-stick, cast-iron... Which one you prefer to use? About the non-stick, is there a difference between porcelain and ceramic?
Posts: 1,999

02-10-2018, 10:11 PM	#18
chiefzilla1501 In Search of a Life Join Date: Aug 2008 Casino cash: $1794497	I know it's a lot less work to maintain a nonstick pan. But there's just too much food that's so damn good to eat when you get shit stuck to the bottom of the pan
Posts: 48,445

02-10-2018, 11:17 PM	#20
Miles MVP Join Date: Mar 2004 Location: Dallas, TX Casino cash: $1362400	I have some anodized aluminum Calphalon I use for most everything but dabble some with cast iron. I need to read up more on how to make cast iron less annoying to clean when stuff sticks. Reminds me one of my friends said there was some chain mail scrubbers that work wel.
Posts: 14,522

02-11-2018, 02:18 AM	#21
Indian Chief Supporter Join Date: Jan 2014 Casino cash: $1739236	I use Calphalon stainless steel. They are amazing and function just as well as nonstick if you learn to cook at the proper temperatures. I try to stay away from aluminum and nonstick surfaces. Cast iron has amazing uses, but like a few have said, you use different pans for different dishes.
Posts: 1,870

02-11-2018, 04:30 AM	#23
Rasputin Tip of the hat LIV Champs Join Date: Jun 2007 Location: ks Casino cash: $3215421	Copper pans/skillets are great for not sticking much at all. __________________ A Brave Man Once Requested Me To Answer Questions That Are Key 'Is It To Be Or Not To Be' And I Replied Oh Why Ask Me
Posts: 54,982

02-11-2018, 07:04 AM	#24
Msmith Veteran Join Date: Jan 2004 Casino cash: $9078035	I read that you should not use oil in non-stick or ceramic pans. Is it true?
Posts: 1,999

02-11-2018, 08:23 AM	#28
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	A little acid in a well seasoned cast iron is fine. I wouldn’t do a long simmered tomato gravy, but otherwise....
Posts: 35,253

02-11-2018, 08:56 AM	#30
crayzkirk Veteran Join Date: Nov 2016 Casino cash: $3610000	I always have problems with stainless sticking terribly. Can someone tell me what I'm doing wrong? A good cast iron skillet is great for camping; you can use it on the stove or over a fire. Once seasoned, they are one of the best non-stick. I don't like the coated pans; they always seem to flake off and I don't want to eat that stuff.
Posts: 4,379

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