Looking for a skillet

Josh K

Josh K

Joined
Sep 29, 2008
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For indoor cooking.

I'm probably already going to have a nice cast iron one, but I'd also like another "nicer" one.

Any recommendations? I prefer to buy stuff once and have no issues with it then buy a new one every other year. :)
 
Scanpan makes the best non-stick I've tried.

All-Clad (stainless with an aluminum core) and Le Creuset (enameled cast iron) also make pretty darned good cookware.
 
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Stick with cast iron. That's all I use, and if you're familiar with it, you'll be disappointed with anything less.
 
Scanpans are only good if your worried about weight. Cast Iron is the way to go. I have a Le Chasseur pan with glass lid , and it is awesome , and a bit cheaper than the le creuset to boot. 10 years still going strong.Used pretty much every day.
stainless pains stick.
teflon pans are only good for eggs , just buy small elchepo and just use it for eggs . The cast iron is naturally non-stick.
 
Try the All Clad stainless frying pans. They come in many sizes and constructions. I like the sandwich construction which features a 400 series SS bottom, an Aluminum mid layer, and a 300 series SS cooking surface. The bottoms on these pans can be excited by an electromagnetic induction cooktop as well as regular gas and radiant electric heat sources.
 
Look into getting a Griswold cast iron beauty from the past (the co. folded in 1957 after beginning in the late 1800's), and buy one with ERIE included with the cast markings. Spray it down with oven cleaner (wear impervious gloves) and scrub good. then season in the oven - I use vegetable shortening. About an hour at 125 deg. and then about as long at 525 deg. I love old iron skillets like I do knives. You can buy a good one online for alot less than your price range. I recently bought one made around 1910 according to the markings, and a fried egg slide around like crazy. email me - kacrisp@gmail.com
 
Just remembered something. I'm cooking on an electric range (:barf:). Will that make any difference?
 
Not a bit. I love gas and will often cook outside on my stuff because of my preference. When I cut it off, it's off. But the wife is afraid of gas appliances. And we now have a blasted glass top electric. Stays hot forever. but my cast iron (and she loves it too) keeps cooking.
 
Something solid that will last 20 years. (copied from Josh K)

The Gris that has cooked my eggs, etc. for the last year or two is at least 20-30 years older than me and I was born four years after the company closed. I love Lodge too, but it's really bulky and heavy compared to the old cast iron cookware made when Lewis & Clark and all had to pack the best stuff available.
 
kenash said:
Not a bit. I love gas and will often cook outside on my stuff because of my preference. When I cut it off, it's off. But the wife is afraid of gas appliances. And we now have a blasted glass top electric. Stays hot forever. but my cast iron (and she loves it too) keeps cooking.
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What, uh... is she afraid of? If you dont mind the asking?
 
bigbadboom said:
Scanpans are only good if your worried about weight. Cast Iron is the way to go. I have a Le Chasseur pan with glass lid , and it is awesome , and a bit cheaper than the le creuset to boot. 10 years still going strong.Used pretty much every day.
stainless pains stick.
teflon pans are only good for eggs , just buy small elchepo and just use it for eggs . The cast iron is naturally non-stick.
Click to expand...


Actually, Scanpan is particularly good for its non-stickiness in addition to its lighter weight. I've used both, and cast iron's natural non-stick isn't nearly as good. And not that it's a big issue, but Scanpan is dishwasher safe. Cast iron, not so much so, at least if you want to preserve the seasoning.

Also, Scanpan isn't teflon and it isn't like other nonstick pans I've used. It's much tougher. Metal utensils aren't a problem, and it comes with a lifetime warranty.
 
She thinks the thing will blow up and singe her eyebrows I reckon. When we married 25 years ago, she wanted an electric oven, and I wanted to come home to my lovely bride and supper too!
 
yeah but who would put a skillet in a dishwasher ?? , same care as given to yer knives in my book....

Scanpan as far as I understand has a diamond coated teflon ?

Also they dont like sugary type sauces and marinades + my inlaws managed to scratch the $#^$ out of their scanpans , just by using metal utensils.
 
You aren't going to get a true nonstick that lasts 20 years. If you want a nonstick, buy a decent cheap one and plan on replacing it every few years. It will be cheaper in the long run than replacing that calphalon one every several years.
 
I'd go for hard anodized aluminum. It's hard to screw that up. I wonder if you can season stainless like cast iron and get similar properties? That might be interesting.
 
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