Tools of the trade

[Ladyfyreyes]

What type of pans do you prefer when cooking? Telfon coated? Iron? Aluminum? Glass?


I prefer a well seasoned iron pan. I think they are worth the effort to maintain their finish.

[Magnus Bergqvist]

I like my cast iron frying pan very much. Only drawback is it's too shallow when I do large batches of things.

/Magnus

[TinSoldier]

I've got cast iron for a lot of things and some old worn-out teflon pots for other stuff but they do their job. I have a very nice stainless steel saute pan that I haven't used nearly enough but would that is better for more acidic foods. I also have an enameled cast iron fry pan and an enameled cast iron Dutch oven.

I used to use the non-stick fry pans but they just wear out so quickly. Plus the bottoms warp -- I hate that!

My cast iron needs to be re-seasoned. My last attempt didn't turn out right for some reason...

For some things, I've got a teflon-coated electric griddle that I've been able to maintain the surface on pretty well -- it's great for pancakes, French Toast, eggs, omelettes, and grilled-cheese sandwiches. I treat the surface as I would with cast iron -- I coat it with oil after every use.

Wow. I've got a lot of pots in my house when I think about it...

I like my cast iron frying pan very much. Only drawback is it's too shallow when I do large batches of things.I bought a cast iron "chicken fryer" pan that is deeper than a standard skillet but more shallow than a Dutch oven. It's very useful.

[Ladyfyreyes]

Tip for refinishing cast iron

You need salt, unsoaped steel wool pad, and oil.

You put a couple of spoons full of oil and salt into the pan. Then you use the steel wool like you where cleaning the pan. Continue for as long as you can. At least 10 minutes. I normally watch TV with a dish towel spread over my lap and the pan in my lap.

Wipe with a paper towel to remove the salt add more oil distribute it evenly and bake on 150 for at least 2 hours. Let cool completely. Wash. Repeat if necessary.

To maintain you finish.

Use a large soft bristle brush to clean. Clean while hot. Use hot water and the brush. The pan should dry itself when you are finished if not place in oven on 150 until dry. After every 10 to 20 uses rub with oil and bake at 150.

My skillets are as stick free ass Teflon.

[TinSoldier]

Hmm. I hadn't heard about using salt.

Plus, I think my instructions say to bake it at a higher temp (they say about 350 (http://www.lodgemfg.com/usecare1.asp) degrees.)

I need to get a brush but I do use mild plastic scrubbies to clean it. My pans have been better than teflon from time to time but I just need to re-bake them. I should buy some real lard to season them next time, instead of vegetable oil. I've used bacon grease before -- that worked pretty good for me.

Thanks for the tips!

[Ladyfyreyes]

The salt opens the "pores" of the metal letting the oil get in deeper so when you bake it it goes deeper and I screwed up the original finishing needs to be at 350. Ooops.

I have one pan that is over 100 years old. It's my favorite.

[TinSoldier]

I have one pan that is over 100 years old. It's my favorite.*envy*

That is very cool.

[silverwhisper]

i too am deeply envious.

i've got a nice non-stick skillet we use for omelettes but everything else is steel, except for one frying pan that's got a copper core IIRC.

no cast iron here, sadly. :<

[silverwhisper]

i'm looking forward to the day that i unleash kitchen stadium on a gaming group. :>

[Cranky Dog]

I don't think I have a preference yet. I use cast iron when I need cast iron, I use aluminum when I need aluminum.

Heh, I once used the "1,000 year wok" as the focus of a quest in a D&D game once... A pan over a thousand years, used by an unbroken line of culinary geniuses and seasoned by their brilliance. It's challenging to get PCs to give a shit about anything that doesn't give you at least +1 to hit or a buff to an adventuring skill, but I pulled it off ;)
This *would* work in my current Hackmaster game with our ex-slave berserker character who is also a devoted cook (he uses every opportunity he can get to cook and improve his skill).

Heck, just last friday we killed a bulette and he made bulette tongue meatballs for supper. That the bulette ate our monk was of minor consequence to him.


Cranky Dog
"I have a treasured cooking appliance opinion, international!"

[TinSoldier]

Heh, I once used the "1,000 year wok" as the focus of a quest in a D&D game once... A pan over a thousand years, used by an unbroken line of culinary geniuses and seasoned by their brilliance. It's challenging to get PCs to give a shit about anything that doesn't give you at least +1 to hit or a buff to an adventuring skill, but I pulled it off ;)That just sounds cool...

[BattleNymph]

I like Cast iron or enamelled cast iron best. I'm also fond of the copper bottomed pans.

[Mouser]

I use Revereware or Farberware, and I have had tremendous success with both.

I have used cast iron in the past, but have not had success with it. I found it heavy and that it left a strange metallic aftertaste in my food.

[Paulypalooza]

cast iron is gret for certain dishes but I swear by my calphalon (http://www.cookwareessentials.com/Calphalon-C39860.html?refid=G6264.calphalon)

[Stephane]

No cast iron here. I have a steel set with a few teflon pans and the steel set is a recent addition (~1 year). I could never justify the expense, until the point where I was about to buy a whole new set anyways (making it an xmas gift, thus xmas budget..)

[COTSBOE]

I'm with Pauly...Calphalon rocks.


Largely, though, it depends what I'm cooking.

[TinSoldier]

I've never heard of Calphalon. Some of the prices look high but not unreasonable. Thanks for the tip.

[marmalade]

My Circulon 10" skillet gets the most use in my kitchen, followed by the Faberware set of stainless sauce pans/stock pots.

[COTSBOE]

I've never heard of Calphalon. Some of the prices look high but not unreasonable. Thanks for the tip.

Their copper stuff is very well made, and worth every penny.

[BattleNymph]

Their copper stuff is very well made, and worth every penny.

I like the copper stuff quite a lot.

[silverwhisper]

copper, or copper-core? if the former, i've always had a fear re: maintaining them and keeping them looking good.

[COTSBOE]

copper, or copper-core? if the former, i've always had a fear re: maintaining them and keeping them looking good.


Copper. It spots easily, but about once a month or so I'll go over them with some copper cleaner and they look brand new.