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

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?

**New World Order** · 02-10-2018, 02:26 PM

Red Copper has been great for me.

Never scratches or sticks.

frozenchief · 02-10-2018, 03:53 PM

I like copper pots and enameled cast iron pans

**Easy 6** · 02-10-2018, 04:00 PM

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

Craash · 02-10-2018, 04:09 PM

Black Carbon (or Carbon Steel) is my new pan of choice. I purchased a 12" and a 16" for myself at Christmas.

Similar to cast, except Carbon is denser so it doesn't have to be as thick which results in a lighter pan (still, they are heavy). This also results in a smoother surface than cast. Resistant to warping, unlike thinner aluminum or copper pans. The will become non-stick enough that you don't need oil to fry eggs. No non-stick coating to seep into your food.

I have a smaller set of copper that I use for small or delicate things, but when I'm going to cook for the family, the Carbon comes out.

Ah, and they can go from the stove top to the oven . . .

Graystoke · 02-10-2018, 04:14 PM

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.

**hometeam** · 02-10-2018, 04:35 PM

different pans for different uses

**Easy 6** · 02-10-2018, 04:46 PM

Quote:

Originally Posted by frozenchief

I like copper pots and enameled cast iron pans

Tell me about enamel, I've got an enamel skillet mom gave me like 2 years ago that I've never used

Hate cooking in something only to find out it sticks like crazy, especially if its going to yank all the breading off fried chicken/fish etc when I turn it

BlackHelicopters · 02-10-2018, 05:36 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.

Tears

**Ming the Merciless** · 02-10-2018, 06:29 PM

Mainly i use stainless steel for 99% of everything ....

I have a set similar to this:

http://a.co/2mMnkXm

I also have a couple of cast iron, and 2 non stick for mainly crepes and eggs (one large crepier and one skillet)
and a couple pieces of stone ware for baking certain things

for me, stainless has outlasted and outperformed everything and it is my go to for most circumstances..although i have not tried copper so i have no comparison. If copper is better/simila that is a good choice too. Stainless cleans up great with a little barkeep friend

**Fire Me Boy!** · 02-10-2018, 06:38 PM

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.

dlphg9 · 02-10-2018, 07:27 PM

I have some Simply Calphalon and those are perfect

**Rain Man** · 02-10-2018, 07:39 PM

My wife had relatively pricy Calphalon stuff, and then for some reason she decided to sell it and buy some fancier shiny pans. If you cook a hamburger in one of them, it takes an overnight soak, some sort of special soap, and an hour of scrubbing to get it clean, and even then I get in trouble because an hour after it dries you can still see a film on it. If my wife ever jumps on some guy's motorcycle and rides off forever, I'll find out where she lives and I'll ship those pans to her. They drive me insane.

We apparently have one pan that's not fancy, and I can cook a hamburger with that pan and actually clean it efficiently. But it looks like the other pans and I can never remember which one it is. I don't want to cook anything that can't be cooked with that one pan.

I miss the $10 Target pans that I used to be able to put in the dishwasher.

Hog's Gone Fishin · 02-10-2018, 07:50 PM

Quote:

Originally Posted by Rain Man

My wife had relatively pricy Calphalon stuff, and then for some reason she decided to sell it and buy some fancier shiny pans. If you cook a hamburger in one of them, it takes an overnight soak, some sort of special soap, and an hour of scrubbing to get it clean, and even then I get in trouble because an hour after it dries you can still see a film on it. If my wife ever jumps on some guy's motorcycle and rides off forever, I'll find out where she lives and I'll ship those pans to her. They drive me insane.

We apparently have one pan that's not fancy, and I can cook a hamburger with that pan and actually clean it efficiently. But it looks like the other pans and I can never remember which one it is. I don't want to cook anything that can't be cooked with that one pan.

I miss the $10 Target pans that I used to be able to put in the dishwasher.

You need to grab you one of those copper chef pans , they make cleanup easy. I use one just for breakfast. If you just go to amazon and order you can have yours by Wednesday 4:00

Randallflagg · 02-10-2018, 07:52 PM

We bought a set of "All Clad" about 3 years ago. It's great. However, I also keep a couple of cast Iron skillets around also. If memory serves, the all clad was around $700 for a 10 piece set. It's expensive as hell, but you will NEVER need another set of pans.

http://www.all-clad.com/Cookware/c/cookware_category

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, 02:26 PM	#2
New World Order Choco Favre Join Date: Jul 2012 Casino cash: $2294765	Red Copper has been great for me. Never scratches or sticks.
Posts: 29,302

02-10-2018, 03:53 PM	#3
frozenchief Cynical Misanthrope Join Date: Apr 2013 Location: Alaska Casino cash: $1241379	I like copper pots and enameled cast iron pans
Posts: 3,950

02-10-2018, 04:00 PM	#4
Easy 6 pie is never free Join Date: Sep 2006 Location: the drivers seat Casino cash: $3347775	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
Posts: 92,104

02-10-2018, 04:09 PM	#5
Craash Starter Join Date: Jan 2001 Location: 127.0.0.1 Casino cash: $3891900	Black Carbon (or Carbon Steel) is my new pan of choice. I purchased a 12" and a 16" for myself at Christmas. Similar to cast, except Carbon is denser so it doesn't have to be as thick which results in a lighter pan (still, they are heavy). This also results in a smoother surface than cast. Resistant to warping, unlike thinner aluminum or copper pans. The will become non-stick enough that you don't need oil to fry eggs. No non-stick coating to seep into your food. I have a smaller set of copper that I use for small or delicate things, but when I'm going to cook for the family, the Carbon comes out. Ah, and they can go from the stove top to the oven . . . __________________ 404. Signature Not Found
Posts: 691

02-10-2018, 04:14 PM	#6
Graystoke MVP Join Date: Sep 2005 Location: Driftless Region Casino cash: $575564	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.
Posts: 8,748

02-10-2018, 04:35 PM	#7
hometeam Supporter Join Date: Jul 2011 Casino cash: $3841956	different pans for different uses
Posts: 10,648

02-10-2018, 06:29 PM	#10
Ming the Merciless Emporer of Mongo Join Date: Apr 2010 Location: Milky Way Casino cash: $2597556	Mainly i use stainless steel for 99% of everything .... I have a set similar to this: http://a.co/2mMnkXm I also have a couple of cast iron, and 2 non stick for mainly crepes and eggs (one large crepier and one skillet) and a couple pieces of stone ware for baking certain things for me, stainless has outlasted and outperformed everything and it is my go to for most circumstances..although i have not tried copper so i have no comparison. If copper is better/simila that is a good choice too. Stainless cleans up great with a little barkeep friend __________________ ---- 2018 Adopt-A-Chief : Chris Conley 2017 Adopt-A-Chief : FRANK ZOMBO Click here-->*The Holy Chiefsplanet Lexicon **
Posts: 44,496

02-10-2018, 06:38 PM	#11
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	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.
Posts: 35,253

02-10-2018, 07:27 PM	#12
dlphg9 MVP Join Date: Oct 2010 Casino cash: $1829653	I have some Simply Calphalon and those are perfect
Posts: 17,012

02-10-2018, 07:39 PM	#13
Rain Man NFL's #1 Ermines Fan Join Date: Jul 2001 Location: My house Casino cash: $2938491 VARSITY	My wife had relatively pricy Calphalon stuff, and then for some reason she decided to sell it and buy some fancier shiny pans. If you cook a hamburger in one of them, it takes an overnight soak, some sort of special soap, and an hour of scrubbing to get it clean, and even then I get in trouble because an hour after it dries you can still see a film on it. If my wife ever jumps on some guy's motorcycle and rides off forever, I'll find out where she lives and I'll ship those pans to her. They drive me insane. We apparently have one pan that's not fancy, and I can cook a hamburger with that pan and actually clean it efficiently. But it looks like the other pans and I can never remember which one it is. I don't want to cook anything that can't be cooked with that one pan. I miss the $10 Target pans that I used to be able to put in the dishwasher. __________________ I'm putting random letters here as a celebration of free speech: xigrakgrah misorojeq rkemeseit.
Posts: 141,719

02-10-2018, 07:52 PM	#15
Randallflagg MVP Join Date: Oct 2004 Location: Olathe Casino cash: $9987156	We bought a set of "All Clad" about 3 years ago. It's great. However, I also keep a couple of cast Iron skillets around also. If memory serves, the all clad was around $700 for a 10 piece set. It's expensive as hell, but you will NEVER need another set of pans. http://www.all-clad.com/Cookware/c/cookware_category
Posts: 9,578