Thinking of buying another pan for cooking on stove top ??? (877 views)
applecrisp1
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Post by applecrisp1 on Sept 28, 2016 21:12:54 GMT -5
I basically use my Lodge cast iron skillet, LC enamel stock pot or LC enamel casserole/buffet pan (name?) and that usually works fine for most of my cooking needs on my stove. I would like to get another pan (nonstick ?) that I could use for omelets/fritattas,when a nonstick (or quasi nonstick) would be ideal, or just in general cooking. I have two old Calphalon nonsticks that are more than a bit worn, I don't use often, and I should really get rid of them.
Does anyone have any suggestions? Have you tried ceramic?
Now here is probably why I don't have more pans....toss in whether the pans are PTFE and PFOA free (often see labeled PFOA free), and I don't want it made in China. And, mega points if made in US. And, space is super limited. Maybe I should embrace what I have and call myself a minimalist. Ha.
I could go for good old stainless?
What kinds of pans do you typically use on your stove top? Favorites? Pans that you bought but hardly use?
Thanks.
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juliem
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Post by juliem on Sept 28, 2016 21:33:00 GMT -5
I have a ceramic skillet that I use for frittatas and stir fry. It is not perfect. Well.. it WAS perfect for about two months and then things didn't slide off of it as easily. You have to keep it really, really clean. I saute vegetables in it when I'm making a frittata, pour on the egg and let it bake stove top with the lid. It's great. But scrambling eggs? Not so much. It needs that liquid from the veggies to keep the eggs from sticking. Still, if you want to cook very lowfat as I do, it's a good choice. I had poor results with stainless and horrible results with cast iron. I learned the hard way that cast iron needs oil, which is not the way I cook anymore.
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Gail
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Post by Gail on Sept 28, 2016 22:33:59 GMT -5
I have a motley crew of pans: "the right tool for the right job," my husband would say. Most of my stuff is stainless, but I have Caphalon, enamel coated cast iron, cast iron and a few different brands of nonstick I've tried and mostly hated over the years. For omelets, crepes and basically anything involving eggs I think I prefer Scanpan, which I think meets most of your qualifications except that it's made in Denmark. Sorry.
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Post by wallycat on Sept 28, 2016 22:52:41 GMT -5
A well seasoned cast iron pan is almost non-stick. Cook's illustrated did a review of carbon steel pans (typically made in France). Pans like Matfer or le Muyer (sp?), though Lodge and Vollrath are now making them too. they require seasoning, like cast iron, but are a bit lighter. They are basically a wok made for western style cooking. I have a LC teflon coated pan that I only use for eggs, except for fritattas, which I use my cast iron pan. I have some stainless pans but since I got induction, I mainly use my enamel coated LC or cast iron. I have a Sitram cybernox sort-of-non-stick when I was on the low-fat journey but last I checked, few places sell it anymore and I don't know if they manufacture it any more.
I love your idea of being a minimalist. I notice I have a boat-load of LC pans that are still unused because I bought them for their cute colors **blush**
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applecrisp1
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Post by applecrisp1 on Sept 28, 2016 23:00:10 GMT -5
JulieM -- We've all had pans that work great, nothing sticks and then.... Thanks for the feedback. Gail --- A Scanpan would work! And, Denmark is fine, I would be happy to go to Denmark to buy it personally. I try to avoid buying things from China, which often is pretty tough. There are certain things that I just won't buy it if it is made in China. And unfortunately buying US made products is often not too easy either. I have very limited kitchen space so I have a pretty pared down amount of pots and pans. I already store my LC stock pot on the stove top (good thing I love the color) and my Lodge in the oven. Wallycat -- My 10 inch Lodge is one of my all time favorite kitchen items! I use mine all the time and I have made eggs in it -- sometimes works fine, other times I have to spend more than a bit of time cleaning out the pan, but not a big deal. I'm not familiar with carbon steel pans (or some of the brands you mentioned) -- I will take a look online. Over the years I thought about getting a LC skillet but haven't bought one. yet..... Thanks!
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chatnoir
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Post by chatnoir on Sept 29, 2016 8:15:02 GMT -5
I bought a Calphalon frying pan at Home Goods several months ago and love it. It is so easy to clean, a soak followed by a scour with a ss scrubbie.
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juliem
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Post by juliem on Sept 29, 2016 8:50:00 GMT -5
On the cooking shows you see them using what appears to be stainless steel and food always just slides right off. Yet I have a Cuisinart stainless steel and everything sticks to it. What am I missing? I was just reading the reviews on Amazon for scanpan and it sounds very much like ceramic in that they are great for a while but then things start to stick, and for some the surface began to fail after a couple of years and the company wouldn't honor their lifetime warranty. I'm beginning to think I just have to accept the fact if I really want nonstick and want to cook with minimal oil then I'll have to invest in a new skillet every year or two.
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Gail
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Post by Gail on Sept 29, 2016 12:22:41 GMT -5
On the cooking shows you see them using what appears to be stainless steel and food always just slides right off. Yet I have a Cuisinart stainless steel and everything sticks to it. What am I missing? I was just reading the reviews on Amazon for scanpan and it sounds very much like ceramic in that they are great for a while but then things start to stick, and for some the surface began to fail after a couple of years and the company wouldn't honor their lifetime warranty. I'm beginning to think I just have to accept the fact if I really want nonstick and want to cook with minimal oil then I'll have to invest in a new skillet every year or two. Wow. Those are some pretty scary reviews. (I just read through some) I can't answer to the negative claims on Scanpan other than to say I have two of their pans: an 8 inch I've had many years, possibly as many as twenty. I don't use it for much beyond eggs and it's working as well now as it did when I purchased it at a fantastic savings (which was actually what prompted the purchase. For me, it turned out to be a very, very welcome surprise). The 10 inch is newer, purchased to replace a parade of prior purchases which developed issues over time and stopped performing. So far, so good. That one usually gets hauled out for Pommes Anna and anytime I want the skin of my fish crisped. In my experience (and mind you, I haven't tried ceramic or carbon steel cookware) working for a weight loss product which allowed absolutely NO sources of added fat when cooking or baking, I found a good nonstick pan and seasoned cast iron to be the best for that style of cooking. Since we could not use oil or cooking spray, broth and other liquids were used instead, but admittedly cooking this way requires an overhaul of traditional cooking methods and food needs to be watched much more carefully as cooking liquids evaporate whereas fats provide a coating for foods. Food needs to be stirred and tended more carefully with a readjustment of heat. Pans usually perform better when preheated before use. Things still stuck to some degree, but sometimes that sticking was useful, as for when you're deglazing and making a sauce. I also noticed that in many cases when cooking without any added fat, that the food actually told me when it was done by actually releasing from the pan when it had reached the proper state of readiness: too early and it stuck, when it was time it nicely allowed me to remove it from the pan. It's a whole new world cooking with no added fat or oil (especially for a person who was once known on CL as being pretty heavy-handed with butter) and I'll be honest and say I no longer cook this way as I wasn't as pleased with the overall result. But it did leave its mark in certain areas of my food preparation (for example, my love of using kitchen parchment wherever and whenever I can) and certainly admire you for keeping your fat usage minimal.
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juliem
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Post by juliem on Sept 29, 2016 12:40:09 GMT -5
On the cooking shows you see them using what appears to be stainless steel and food always just slides right off. Yet I have a Cuisinart stainless steel and everything sticks to it. What am I missing? I was just reading the reviews on Amazon for scanpan and it sounds very much like ceramic in that they are great for a while but then things start to stick, and for some the surface began to fail after a couple of years and the company wouldn't honor their lifetime warranty. I'm beginning to think I just have to accept the fact if I really want nonstick and want to cook with minimal oil then I'll have to invest in a new skillet every year or two. Wow. Those are some pretty scary reviews. (I just read through some) I can't answer to the negative claims on Scanpan other than to say I have two of their pans: an 8 inch I've had many years, possibly as many as twenty. I don't use it for much beyond eggs and it's working as well now as it did when I purchased it at a fantastic savings (which was actually what prompted the purchase. For me, it turned out to be a very, very welcome surprise). The 10 inch is newer, purchased to replace a parade of prior purchases which developed issues over time and stopped performing. So far, so good. That one usually gets hauled out for Pommes Anna and anytime I want the skin of my fish crisped. In my experience (and mind you, I haven't tried ceramic or carbon steel cookware) working for a weight loss product which allowed absolutely NO sources of added fat when cooking or baking, I found a good nonstick pan and seasoned cast iron to be the best for that style of cooking. Since we could not use oil or cooking spray, broth and other liquids were used instead, but admittedly cooking this way requires an overhaul of traditional cooking methods and food needs to be watched much more carefully as cooking liquids evaporate whereas fats provide a coating for foods. Food needs to be stirred and tended more carefully with a readjustment of heat. Pans usually perform better when preheated before use. Things still stuck to some degree, but sometimes that sticking was useful, as for when you're deglazing and making a sauce. I also noticed that in many cases when cooking without any added fat, that the food actually told me when it was done by actually releasing from the pan when it had reached the proper state of readiness: too early and it stuck, when it was time it nicely allowed me to remove it from the pan. It's a whole new world cooking with no added fat or oil (especially for a person who was once known on CL as being pretty heavy-handed with butter) and I'll be honest and say I no longer cook this way as I wasn't as pleased with the overall result. But it did leave its mark in certain areas of my food preparation (for example, my love of using kitchen parchment wherever and whenever I can) and certainly admire you for keeping your fat usage minimal. Such great tips Gail and your experience with Scanpan matched the good reviews on Amazon and there were many. I've learned many of your tips also apply to ceramic, or at least they have in my case. The other biggie has been to keep the heat as low as possible while still being able to do what needs to be done. I think the high heat causes any oil that might be present to essentially bake onto the surface and create a barrier to the nonstick and I think that's the primary reason nonstick "fails" after a couple of months. I gently scour mine with Bar Keeper's Friend on a regular basis to keep it super clean and it helps a lot. My ceramic is not as nonstick as it was when it was new, but it gets the job done. I'm still seriously considering a Scanpan. It sounds heavier and better made than the ceramic I have.
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leahamm
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Post by leahamm on Sept 29, 2016 16:19:02 GMT -5
On the cooking shows you see them using what appears to be stainless steel and food always just slides right off. Yet I have a Cuisinart stainless steel and everything sticks to it. What am I missing? Any pan will be non-stick if you wait until the pan is hot before adding the oil. I know that, yet I have the hardest time remembering. Old habits die hard! Note to self - Remember: Heat the pan - Add the oil.
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juliem
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Post by juliem on Sept 29, 2016 17:01:00 GMT -5
On the cooking shows you see them using what appears to be stainless steel and food always just slides right off. Yet I have a Cuisinart stainless steel and everything sticks to it. What am I missing? Any pan will be non-stick if you wait until the pan is hot before adding the oil. I know that, yet I have the hardest time remembering. Old habits die hard! Note to self - Remember: Heat the pan - Add the oil. The ceramic instructions say to do this but I never thought about doing it with stainless. I wonder if I still have it. I got so frustrated with it I might have given it away! Thanks leahamm I'm going to see if I still have it and try it!
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Post by karenw on Sept 29, 2016 18:53:25 GMT -5
My most favorite pans are my All Clad stainless steel which I have had from day one. However, when I really do want to use something nonstick for a delicate job like eggs or thin fish fillets etc...I have a few go to pans I like. A good budget buy if you have access is Kirkland Signature (Costco) nonstick skillets. I got a 2 pack for eggs and omelets years ago and they still look brand new. Nothing sticks to them and the price can't be beat. For my larger nonstick skillets, I have a Berndes (love it) and a Zwilling (also has been reliable). A little bit pricier but not outrageous for either. The Berndes got mismarked on a vacation years ago (should have been 20 dollars more!!). I also have a Berndes grill pan and they have a lifetime warranty because they replaced my grill pan this past year. It had some minor chipping at the edges and I probably could have kept using it, but as long as I could get a free replacement....well, hey....I went for it. The Zwilling is available at Bed Bath and Beyond and you can use a 20% coupon.
Karen
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Post by beth on Sept 29, 2016 21:44:03 GMT -5
I have a mix of pots and pans, but I think I have the most in All-Clad, including one non-stick. I have a few Cuisinart tri-ply, a Caphalon, a Le Cruset, a Lodge cast iron and one Chantal. Cuisinart is good, but not as heavy and may not be as good if you have higher powered gas burners. When I got out of college, I bought a set of Cuisinart tI noticed thehat I loved for many years but when we replaced a near comatose cooktop and went to gas, I needed the tri-ply. I had picked up a couple when I found a great buy at Marshall's (now Home Goods) and noticed a difference when I used them. The Cuisinart set is now working for DS1 (about 35 years of use), though each of the boys have an All-Clad skillet. When you fin one for $29, it's too hard to pass up. LOL
Non-stick is a different question. The All-Clad was a abrgain find, but I would not spend All-Clad dollars for it or a non-stick in general. Now part of that is DH and how he cooks in them. HE has killed a nuber of them and I can't really say what is best. IN general, I go less expensive and replace more often. I bought DS1 a ceramic skillet for his non-stick and I cooked an egg in it while I was up there helping him move in. The thing just slid right out like it was playing on a slip n slide. I haven't cooked with ceramic other than that.
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oceanjasper
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Post by oceanjasper on Sept 30, 2016 0:21:10 GMT -5
I love, love, love my Swiss Diamond pans. I ended up getting one in each size.
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Post by swedishcook on Sept 30, 2016 13:41:00 GMT -5
For crepes and small omelets I use an 8.5-inch Berndes Traditional that I've had for a very long time. Then there are two Anolon Advanced non-stick skillets (10 and 12-inch) - also very old. My work horse is a 12-inch Calphalon non-stick everyday pan that I replaced a few years back. Not sure if it was my careless cooking or the pan that was at fault. In case it makes a difference, I have gas burners since 2003. Julie, I'm glad you brought up your problem with stainless pans. Now I have an answer even if it's too late. In frustration I gave my all-clad away. As far as scrambled eggs go, I cook them in the microwave. It used to be DH's specialty to prepare, but after a couple of tossed pans we changed cooking method.
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applecrisp1
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Post by applecrisp1 on Sept 30, 2016 17:08:05 GMT -5
Thanks everyone! So many great ideas! I'm not sure what I'm going to go with yet. I'm going to go thru my pots and pans (which will take all of 3 minutes) and pull those that I know I don't use, or are worn/scratched. In my quest to be a minmalist -- ok actually in my quest to get rid of a few pans taking up much needed storage and just not using. Maybe that will help me figure out what type of pan would work best/based on needs. While looking around online I saw mention of a relatively new line by Lodge (I guess new for the consumer buyer) of what they call rust resistant cast iron. Huh, but yes. And in their short vid they actually put in the dishwasher but they suggest hand washing. No surprise there. Macys has a sale on on them (I guess only avail at Macys before avail to other vendors). Just mentioning, since the whole dishwasher thing was certainly different! That carbon steel pan mentioned sounds interesting. Since I've done a good bit of looking online, now most of my ads that show up have been for pots and pans. Oh the distraction. I did come across this while doing looking online, it is a cast iron pan made in USA, a recent kickstarter, they say they "created a unique cast iron skillet from the ground up: reimagined, redesigned, and revitalized", Interesting to read about new companies, how it all started, concept ... so thought I would post something new. www.stargazercastiron.com/products/Here's a pic of their pan: Thanks again, off to jot down some notes and look at all the suggestions!
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testkitchen45
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Post by testkitchen45 on Sept 30, 2016 17:32:38 GMT -5
I would like to get another pan (nonstick ?) that I could use for omelets/fritattas,when a nonstick (or quasi nonstick) would be ideal, or just in general cooking. . . .toss in whether the pans are PTFE and PFOA free (often see labeled PFOA free), and I don't want it made in China. And, mega points if made in US. What about the Calphalon frittata pan? Wait for a 20%-off sale at W-S, & you've got two pans @ 8" or 10" across w/o breaking the bank. Fits your criteria of USA-made & PFOA-free also. W-S photo here: I have Le Creuset, All-Clad, & a few Calphalon, but when you said "frittata," I thought of this one. I love my 8" so much that I bought the 10" also. The nonstick quality is excellent, but what I like the best is that not only are frittatas super-easy, but the eggs don't overcook (they essentially steam, I suppose). I use mine all the time, for many other recipes as well.
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applecrisp1
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Post by applecrisp1 on Oct 1, 2016 13:34:35 GMT -5
Thanks testkitchen, I've never seen that pan before. Thanks for the suggestion. I am on a frittata kick...... Thanks everyone for all the great ideas, it was super helpful -- I have some new brands to look at and new types of pans too. I was doing some looking online and as we all know there are so many different pans on the market. After some looking, I came upon the the Macys site and they had an 8 and 10 inch All-Clad hard anondized skillet on some big mega sale, and after $20 promo code it would come to $39 for the two -- which seems like a real good price. I thought All-Clad was made in the US (I thought that was the case except for some of their celeb lines like Emeril), but this was made in China. I'll take a look at Vollrath and Nordicware since I have a couple of their products (and I think all made in US, but need to check). I am going to be near the Le Creuset outlet so might go in there to look. Thanks again. Well I chucked two pans, so I gained some space -- but to be filled with ? I could just use what I have already, and buy one whenever I see something that I like or score a great deal.
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Gail
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Post by Gail on Oct 1, 2016 13:50:55 GMT -5
Stupid question, probably, but I'll ask anyway. Are you able to nest any of your pans? I'm also short on space and have way too many pots and pans-- but I actually have my nonstick pans nested with cheap paper plates between them so they don't scratch each other. Just a thought...
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testkitchen45
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Post by testkitchen45 on Oct 1, 2016 17:18:20 GMT -5
I thought All-Clad was made in the US (I thought that was the case except for some of their celeb lines like Emeril), but this was made in China. Their main line is, I believe, still made in the USA. Their add-on pans (such as their enormous stockpot, & maybe the nonstick supplemental pans not part of sets?) are made in China. Gail, several of my nonsticks, and my 8" frittata, hang from my pot rack. But my other nonsticks (two 12", and a 10" frittata set) live in a narrow cabinet, tall handles facing up, separated by old W-S square dishcloths (but obviously don't go buy any; just el cheapo square dishcloths from Walmart are just as good--I just used these b/c I had them on hand). Ditto for Le Creuset storage: either the lid + pan are separated by the little rubber bumpers, or by another square dishcloth. I'm very good to my kitchen stuff. I would, however, feel free to nest stainless steel at will. That's the beauty of stainless steel. It's pretty hard to hurt it.
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Post by soupandstew on Oct 1, 2016 17:39:24 GMT -5
I have two Scanpan skillets (small and large) that perform very well with no or minimal fat. I've had them about 3 years and see no signs of wear. On the stainless side, I have two Demeyere that I love. As others mentioned, heat and then add oil.
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Brenda
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Post by Brenda on Oct 1, 2016 18:28:24 GMT -5
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applecrisp1
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Post by applecrisp1 on Oct 1, 2016 20:58:51 GMT -5
Thanks for the additional ideas! It is interesting to see what people use.
testkitchen -- when I saw the price of the All-Clad, I knew it had to be made in China. And like you said, it was.
Gail, not a stupid question at all. And, hey in my mind, no such thing. I live in a small apartment with a small kitchen -- which limits the amount of kitchen tools/equipment (and hey even canned goods and food) I can buy. No expansive space with cabinets to the ceiling, and island and pantry here. But I manage to have a pretty good supply (and have too much of some items like LC stoneware and other baking dishes -- I should really pare that down.. And, I have a pottery weakness -- so I can't imagine the damage I would do if I had a mega kitchen.
I got a laugh with a post about storing spices --- I have, two, yes two drawers (with a typical depth to hold say silverware), so that's prime real estate. I have a few other ones that are deeper.
I just tossed and donated a few things so gained some space.
I keep my skillets (only have a few, and tossed two) mainly in that utility/storage drawer on the bottom of my stove, that along with way toooo many lids. I don't put a divider between them as suggested, I just try to be as careful as I can (but realize I have to be causing scratches).
My LC stock pot is on the stove since that would take up way tooo much space (and some cabinets not even big enough I don't think) -- so I have to shuffle in somewhere when I don't want it on the stove top (never in the oven because I could see myself preheating the oven and then realizing it) Lodge cast iron in the oven or stove top since I use it so often. No real wall space to hang anything. My other LC on a small metal cooks bookshelf. Few other pots in cabinet.
So as you can imagine, I don't shop at one of those big box stores. I would have Bounty as throw pillows. Ha.
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