what type of cooking pan do you have?

[SMOGZINN]

Originally posted by: Omegachi
but those cast iron skillets are so heavy and bulky...

seems like most people here prefer stainless over non stick.

There is a reason that people like the heavy and bulky cast iron cookware. The fact that it is so heavy and bulky means it heats evenly and holds that heat better for more even cooking, which means less burning. After seasoning it will be just as non-stick as Teflon coated pans and will stay that way if properly cared for. And the best thing of all is they are relatively cheap and will last practically forever. I use a cast iron griddle my grandmother passed down to me that is over 70 years old and as good as new.

I really can?t understand why people use anything else.

 

[lxskllr]

In addition to what SMOGZINN said... Never use soap to clean your cast iron. All you need is some hot water, and a couple of swipes with a copper wool scrubber to retain it's non-stick properties. There's nothing better than iron for cooking.

 

[hanoverphist]

Originally posted by: ElFenix
i prefer stainless.

oil is not the boogeyman that the doctors were trying to scare you with in the 1980s. and if you control your heat properly the food doesn't burn. you're aware it isn't a simple on/off switch, right?

my ex cooked everything with the burner on HI

i probably use my pampered chef non sticks more than i should, but when im making one of those kick ass meals ill use my stainless. if im frying up stuff and have the will, ill break out the cast iron. stainless cooks very well, and really isnt that hard to clean.

 

[LS21]

all cladded stainless steel , a cast iron skillet, and an enameled dutch oven

 

[hanoverphist]

Originally posted by: Ocguy31
Men grill.

Ask my SO about the cooking pan.

ive used my cast iron and stainless on my grill many times.

 

[dakels]

I use both stainless steel and a Calphalon anodized non stick. For the most part you should not be afraid of the sear, even stick of stainless steel. This is an important part of cooking and often a desirable effect. You have to learn how to manage it when you want stick and when you don't want stick.

All you fuss pots go into a professional kitchen of a top restaurant and look at the cookware. It's often charred, thick stainless steel which has been punished.

 

[Turin39789]

just picked up some calphalon one

but still use cast iron 99% of the time.

 

[GagHalfrunt]

You need both stainless and non-stick. Toss in a decent cast iron skillet too. They each have their applications. Having only one is like trying to do all home repairs with a single wrench. Sometimes you need a hammer or a screwdriver.

 

[imported_Imp]

Non-stick all my life. I tried cast-iron once making eggs, and lost an entire egg to the pan. Didn't have enough oil, and didn't do enough scraping, so gave up. Maybe when I grow up...

 

[HannibalX]

I have all sorts of pans, mostly stainless though (with copper bottoms and aluminum cores). I have several cast iron pans and skillets and one or two non-stick pans.

 

[habib89]

i use stainless for things that need a good sear. like meats or fish.

i use my non-stick for things like eggs, veggies and fried rice. unless i'm using the fond to flavor the veggies in that case i'll just use the same stainless steel pan i used for the meat.

 

[sjwaste]

I cook mostly with hard anodized and stainless steel. At the moment, I don't have any non-stick cookware, other than a couple of baking pans. I do want to get a calphalon one piece to try out, the "infused" anodized line. I also want to pick up a cast iron pan.

If it's going to stick, use butter or oil. Fat isn't a one way ticket to a heart attack, despite what the makers of high tech convenience foods want you to think. It's just the latest marketing.

 

[lokiju]

I use a mix of non stick and cast iron.

Depends on what I'm cooking really.

 

[sdifox]

Calphalon Commercial
Tramontina Stainless with inlaid core
no name Cast Iron
no name Teflon

 

[boomhower]

Mix of non-stick, cast iron, and stainless.

 

[KingGheedora]

I have a cast iron pan. Cleaning is pretty easy and you aren't supposed to use soap. I'm still not sure if I'm supposed to re-grease it after each cleaning though.

 

[Howard]

Originally posted by: KingGheedora
I have a cast iron pan. Cleaning is pretty easy and you aren't supposed to use soap. I'm still not sure if I'm supposed to re-grease it after each cleaning though.

If the seasoning is in good condition, don't bother.