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30 November 2020, 01:01 PM | #1 |
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Cookware
My wife's in desperate need of a non-stick skillet. 11"-12". The caveat is it cannot be coated with any chemical that may exude fumes when heated. Chefs and cooks.....GO!
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30 November 2020, 01:19 PM | #2 |
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I'm no pro, but I enjoy cooking occasionally. About 90% of all my cooking gets done in cast iron. I don't have any problems with food sticking.
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30 November 2020, 01:42 PM | #3 |
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They are pretty much all PFTE coated with various forms of additives, such as ceramics, to aid in nominal abrasion resistance.
To avoid chemicals I concur with the above advice. Cast iron at least leaches beneficial minerals. If she needs an egg pan, I would advise any basic non-stick with a plastic spatula which she discards as soon as etching evidences itself. Otherwise, a little technique trial and error with cast iron and stainless can get her 90% of the performance she wants from non-stick.
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30 November 2020, 01:49 PM | #4 |
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Oh, and most coatings are safe for chemical emissions up to well over 500 degrees f, so she should be okay with nearly every modern non-stick pan made in the last 5 years or so. Don't spend a ton as everything I have read says to toss them as soon they start flaking.
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30 November 2020, 01:58 PM | #5 |
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30 November 2020, 02:09 PM | #6 |
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Thanks for the suggestions and information thus far, gentlemen. As it pertains to cast iron, are some better than others? Of course, that's always the case; Steer me in the right direction.
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30 November 2020, 02:38 PM | #7 |
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Hexclad pans, ours is titanium and nonstick with no chemicals. You pay a premium for it but worth the extra money.
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30 November 2020, 03:06 PM | #8 |
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Cant go wrong with Lodge cast iron. Cast iron is cast iron.
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30 November 2020, 03:10 PM | #9 |
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Le Creuset cast iron is my go to. It seems indestructible.
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30 November 2020, 09:41 PM | #10 |
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Fields, Smithey, butterpat, finex are all high end, smooth surface cast iron skillets. The carbon steel is a good option as well, but very different pan as it doesn’t have the heat stability coming from the heavy mass of normal CI.
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30 November 2020, 10:16 PM | #11 |
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Good old Lodge cast iron is what we use.
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30 November 2020, 10:20 PM | #12 |
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Cast iron certainly has its benefits, but it's also quite heavy.
Something to factor in.
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30 November 2020, 10:23 PM | #13 |
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Yes, I was going to edit my post to say that it's very heavy. But being heavy is a good thing for heat retention, but moving it around/cleaning is more of a challenge. But worth it in my opinion.
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1 December 2020, 12:18 AM | #14 |
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Love our scanpans. Nothing sticks and safe AFAIK.
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1 December 2020, 12:51 AM | #15 |
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You'll need to season it before use, both carbon steel and cast iron pans.
Add canola oil to the pan and fully wipe it, bottom, handle, everything. Then set into the oven for an hour at 450F (230C), then turn it off and let cool down completely. Repeat this for 3-4 times to build up a significant seasoning layer, your pan will not stick and is protected. |
1 December 2020, 01:51 AM | #16 |
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I have been drooling over a finex cast iron pan for a couple of years now!
The smooth machined surface is incredible to cook on and blows my standard Lodge pans out of the water. Decades ago, Griswold made smooth surface cast iron pans. They now can go for hundreds if they are in great condition.
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1 December 2020, 02:13 AM | #17 |
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We never use any Teflon type stuff because it's been know to kill birds from the fumes that they emit.
My parrot would disapprove.
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1 December 2020, 02:54 AM | #18 | |
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Quote:
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1 December 2020, 02:55 AM | #19 |
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1 December 2020, 03:02 AM | #20 | |
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Quote:
This could have all been avoided with the proper attitude and cookware.
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OlllllllO |
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1 December 2020, 03:16 AM | #21 |
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1 December 2020, 03:20 AM | #22 | |
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Quote:
I do not own one of their skillets, only the Dutch oven cast iron with enamel, and a large enamel pan. Which you don't have to season, obviously. |
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1 December 2020, 03:49 AM | #23 |
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Borough furnace for cast iron
"Cast iron is cast iron" is no accurate |
1 December 2020, 04:01 AM | #24 |
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I use cuisinart France and all clad. Eggs won't stick to stainless if you properly butter it after the pan is hot and not during the warm up.
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1 December 2020, 04:33 AM | #25 |
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All-Clad or Lodge cast iron imho. That's what we use here for LOTS of home cooking.
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1 December 2020, 10:37 AM | #26 |
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Scanpan they are Pfoa and pfos free. They can be used w metal utensils. Not the best non stick but good enough to make various types of eggs supposedly they have a lifetime warranty ... haven’t used yet so can’t confirm. Carbon steel is great and high quality woks are made from it, Truly non stick
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1 December 2020, 12:39 PM | #27 |
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All-Clad is all we use.
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1 December 2020, 01:11 PM | #28 | |
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Quote:
Very obscure reference there.
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1 December 2020, 01:27 PM | #29 |
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I have one of those on preorder. My wife has wanted one since she interviewed the owners for a work assignment. I thought I got a jump on my holiday shopping but I was way too late ordering her one for Christmas. Oh well it’ll make a great birthday gift I suppose. Happy 40th!!! Here’s a pan.
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1 December 2020, 01:30 PM | #30 |
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I just use Lodge cast iron. I use a Le Creuset dutch oven for soups and pot roasts, but just plain old Lodge for most everything else.
This is an old pic of some biscuits and sausage gravy my 6 y/o Daughter helped me make. Baked the biscuits in the iron and cooked the gravy start to finish in it too. I'm sure there's better stuff out there but my family likes the food, and that's all I care about! IMG_3835.jpg
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