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Basic question

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Ben:
Yeah, gone.

To slightly veer the thread, I have only one "non-stick" pan that I use on low heat for "sticky stuff" but haven't used it in probably two years. Seasoned cast iron or carbon steel are my go-tos for pretty much everything. Carbon steel is a great replacement for Teflon and other non-stick coated pans for skillet type uses. Much lighter than cast iron. I always do my morning eggs in my carbon steel pan. No sticky problems.

There's a little more care and maintenance involved, but they are lifetime cookware.

Hawkmoon:
My suspicions are confirmed. Thanks.

I have multiple cast iron frying pans, no problem there. But I don't have any cast iron saucepans. I do have some old (which means good, and not made in China) RevereWare stainless steel saucepans with copper bottoms. I guess I'll go back to using those.

charby:

--- Quote from: Hawkmoon on December 06, 2018, 09:17:56 AM --- RevereWare stainless steel saucepans with copper bottoms. I guess I'll go back to using those.

--- End quote ---

That is what I have, one of my first adult purchases many years ago.

K Frame:
I quit using my cast iron on my new stove after, despite being very careful, I scratched the hell out of the top.

I may polish the bottom of my cast iron smooth, but I have some really good stainless pans, so I'm not in all that much of a hurry to do so.

I have a few non-stick pans that I use mainly for eggs, but last year I bought a T-fal Professional pan. https://www.amazon.com/gp/product/B000GWK2X2/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

It's a non-stick, but with a bottom coating that allows the use of metal utensils. It's really quite nice. The only complaint I have about it is that it didn't come with a lid and it's an odd size (probably metric) so no lids I have fit it.

And, at $25 freaking bucks, it's a steal, really. It's also oven and dishwasher safe (although I won't put it in the dishwasher).

makattak:
I mainly use cast iron. I have both enamel coated and plain that are my go to pots and pans.

I also have a set of stainless steel that I was given when I went off to college. My wife mainly uses that.



ON that note. My wife, when we were first married, used the steamer without putting any water in the bottom. The stainless steel was BLACK with a brand from the coil electric burners that she had been using.

We actually didn't throw the pan out. (Why, I can't remember) and tried to clean it. (I'm guessing it was to convince my wife she didn't ruin the pan.) We didn't use it a lot... ok, at all for a while...

And it healed itself. 10 years later? There's the slight remnant of the "brand" from the coils. Otherwise, it looks the same as the other stainless pans. I was amazed when it "healed" itself.

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