Looking for a skillet

I have 2 Lodge skillets. I use them at home and when car camping. Love em both.
 
I bought some really nice for the money Revere stainless steel/copper bottom pots from Walmart about 15 years ago. Those things are great. Obviously not non-stick.

If you're looking for something more cast irony, how about a carbon steel frying pan? Possibly the best thing ever for eggs. Don't know any brands, since I'm looking for one myself.
 
Been using the copper bottom Revere set my folks gave me when they forced me out of the nest 30 years ago---still goin strong---dishwasher safe.
 
I have some Le Creuset French (Dutch) Ovens and skillets. They are very thickly enameled and you generally don't have to worry about chipping. They are also guaranteed for life. A nice thing about enameled cast iron is that you can clean it with soap.

Lots of outlet malls have a Le Creuset store and places like TJ Maxx sell seconds.

Chad
 
Josh K,
If you are cooking on electric (element not flat top) get something thick that will distribute heat as thinner pans will get “hot spots.” The biggest downside to cast iron in my opinion is weight otherwise its PERFECT. Any good commercial non-stick should be fine I’ve had Caphalon (it doesn’t get used much) I mainly use mid-range non-stick and plastic utensils and replace when ever they get too scratched up and piss me off. To the stainless question I just can’t get my retarded head around using it for frying everything else sauces etc it seams to do fine with.
 
Our skillet use is split 50/50 between a Lodge (cast iron) and a Le Creuset (cast iron with an enamel coating).

Our Le Creuset stuff is 12+ years old and never had a problem with any of it. The cast iron heats evenly and smoothly, and the enamel makes for a very easy cleanup and no strong flavors carried over to the next meal.
 
Bob W said:
Our skillet use is split 50/50 between a Lodge (cast iron) and a Le Creuset (cast iron with an enamel coating).

Our Le Creuset stuff is 12+ years old and never had a problem with any of it. The cast iron heats evenly and smoothly, and the enamel makes for a very easy cleanup and no strong flavors carried over to the next meal.
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Are there any other issues with enamel coating? Or is it just a non-stick-ish type coating for cast iron?
 
There's nothing special about enamel that makes it non-stick; it's not like teflon or anything like that. It's simply a very smooth surface that food gunk can't 'grab' on to. Think of the inside finish on an old clawfoot bathtub or sink, those were enamel too, same thing.

A lot of the old enamel pots and pans were made with thin metal, so if the metal was dented the enamel would flake and chip. The Le Creuset pots are a very heavy cast iron beneath the enamel, not likely to bend or dent during everyday use.
 
I would take a look at B Andrews blog Off the Map, he did a review of some French cast iron beauties.
 
Josh K said:
Are there any other issues with enamel coating? Or is it just a non-stick-ish type coating for cast iron?
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I have a few pieces of Le Creuset that I've never had any problem with, but when I got a much cheaper no-name look-alike at Sam's Club, the enamel chipped within a few months. I don't know if it's a case of bad luck or 'you get what you pay for,' but it's something to consider. Or maybe not.
 
JohnTheTexican said:
I have a few pieces of Le Creuset that I've never had any problem with, but when I got a much cheaper no-name look-alike at Sam's Club, the enamel chipped within a few months. I don't know if it's a case of bad luck or 'you get what you pay for,' but it's something to consider. Or maybe not.
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I firmly believe you get what you pay for. :)
 
I have a Gris that is at least 27 years old. One of my favorite pans. I found it dumpster diving. It had cooked on bacon drippings and looked pretty disgusting. Just took a little soaking and a couple of brillo pads.

just go dumpster diving, it worked for me:D

Ric
 
My wife was a cast iron freak when we got married. It was literally all she knew. I went on a kick where I was watching the food network and just "had" to have the latest and greatest. So I ordered the All Clad stainless set. When it came in the mail, my wife dropped her cast iron stuff like a hot tater. She loves the All Clad set. I've since picked up some odds and ends on ebay. Copper clad and such. No matter. She sticks with the All Clad set that I ordered off Amazon. The cast iron comes out very rarely. I'm almost afraid it's gonna rust. Seriously.

The seven piece all clad set is big bucks (and purchased during better economic times) but it's gonna be around for a lifetime of service. Excellent heating pattern, great cleanup. They just perform. They're boringly reliable and a pleasure to use. Try to score one on ebay for a deal and see what cha think. If you don't like it, you can move it along with no financial loss (to speak of). You won't, however, want to part with it. Trust me on this. Fantastic performance.
 
I buy my iron skillets on ebay -- I get ones that are old and broken in. They make great cookers
 
Tramontina makes some excellent 3 ply stainless clad skillets at surprisingly low prices.
 
You can resurrect cast iron pans in a self-cleaning oven. Put them in upside down for a cycle. It takes them back to gray metal. Just season then -- there are lots of techniques. I oil (peanut) with paper towel, heat to smoke, then repeat several times.

Non-stick pans will not brown as well as cast iron, but it's hard to flip stuff with cast iron. If you want non-stick, go to a restaurant supply store, and use one of theirs until it wears out then do it again.

I've used anodized aluminum Calphalon for over thirty years. I like the pots, but gave the fry pans away. I currently use inexpensive spun steel (similar to inexpensive woks, but much heavier) commercial fry pans I bought in Spain. They are not as good as cast iron, but much easier to toss food with and nearly non-stick as long as they are treated like cast iron.
 
kenash said:
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
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I've always used cast iron. Griswold began, actually, in 1865. I have several pieces of old Griswold cast iron and occasionally pick up another one. The earlier marks are getting expensive, but more popular sizes are quite reasonable, particularly if you are willing to take the time to rehabilitate one that has rust.
 
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