Pots and Pans

[Mikkel]

What type of skillets, pots and pans do you recomend? Type of material I think most of, as probably not all brands are aviable every places.

I've had non-stick pans most of my life, as I do tend to burn food a bit easy. I have some really old small skillets after my grand mother, that probably was bought in 1970 or somethings. And they are excellent. But they are not in the making anymore.

Then I bought some non-stick pans from Jamie Oliver, and thought it would be great. But not so much. So I won't get new ones of that brand (but the wok I have from same brand is excellent and made for electric stoves too).

So what should I look after next time?

 

[silva]

I use a 12 inch cast iron skillet for almost everything! It stays right on the stovetop, sometimes in the oven. I don't wash it, just wipe it out. It's wonderful!
I also have a ceramic pan with I like a lot, and a hard anodized wok.
I got a good deal on a nice stainless steel set for my son, but that was a quite a find. I'd only get heavy gauge steel and it's usually pricey

 

[AeryFairy]

I like a good hard-anodised non-stick for most things and then a few 'specialist' pans, such as a traditional wok, paella pan, and a cast iron skillet.

And a really cheap saucepan for just heating stuff up

 

[PTree15]

I'm a fan of cast iron pans as well, and I have a couple of seasoned ones. I keep my 10-inch one on the stove almost all the time because I used it a lot. I also have a Le Creuset cast iron sauce pan and a soupier. I love them because they seem to really distribute heat evenly, even on my crappy apartment stove. I also have stainless steel Farberware, but I am finding I am using them less and less in favor of the Le Creuset and my other cast iron pans. I just love how the food comes out in them. The Le Creuset pans are pricey, but sometimes you can find seconds in outlet stores, and they are marked down quite a bit. I just make sure the cooking surface is fine. I don't mind a few dings in the lids. I also have a small All-Clad frying pan that I picked up for next to nothing a few years back. I like that for frying a vegan sausage or one veggie burger.

 

[KLS52]

I like a good hard-anodised non-stick for most things and then a few 'specialist' pans, such as a traditional wok, paella pan, and a cast iron skillet.

And a really cheap saucepan for just heating stuff up

Do you not worry about the aluminum with the anodized? I have two anodized that I love but I worry about aluminum poisoning.

I did find my old cast iron skillet! I'm going to google how to clean it and re-season. It has a little rust spot.

 

[Moll Flanders]

I also have a Le Creuset cast iron sauce pan and a soupier. I love them because they seem to really distribute heat evenly, even on my crappy apartment stove.

Oh yes, this is the brand I was talking about on here the other day, maybe I should see if there are any in the sales and buy one to see what all the fuss is about.

 

[PTree15]

Oh yes, this is the brand I was talking about on here the other day, maybe I should see if there are any in the sales and buy one to see what all the fuss is about.

I've never paid full price, as they are expensive. But some of the discount stores carry ones that have slight defects, which are barely noticeable, and this results in a big price cut. On occasion, they can be found in thrift stores. My friend got a 10-inch Le Creuset frying pan for $4. It didn't have a lid, but he didn't care. That was a great bargain, I must say. I always look for them when I hit the thrift stores. Ya never know.

 

[Mischief]

I haven't used nonstick for decades because they can give off fumes that are deadly to birds.

I love cast iron skillets and griddles, and a decent quality stainless steel for everything else (including also stainless steel skillets/frying pans).

I don't care about matched sets, so I buy at T.J. Maxx, and have bought some really good stuff at very reasonable prices.

Both cast iron and stainless steel will last orever if cared for properly, and the stainless steel, if good quality, cleans up more easily than the nonstick pans ever did.

 

[silva]

I've never paid full price, as they are expensive. But some of the discount stores carry ones that have slight defects, which are barely noticeable, and this results in a big price cut. On occasion, they can be found in thrift stores. My friend got a 10-inch Le Creuset frying pan for $4. It didn't have a lid, but he didn't care. That was a great bargain, I must say. I always look for them when I hit the thrift stores. Ya never know.

Is Le Creuset cast iron inside with enamel outside? That would be nice, unless the enamel chips... The thrift stores around me have really caught on to pricing according to labels and trends. I look for good cookware but on the really good stuff I've seen prices higher for used than what I see on dept store sales. I found a rusty Lodge iron skillet for $30.! I got the same for my son new for $15!

Aldi had a very nice enamaled cast iron lidded soup pot just before christmas. Looked just like those le creuset ones in green or red. I think it was about $30. I keep their things in mine because they usually come back around

 

[PTree15]

Is Le Creuset cast iron inside with enamel outside? That would be nice, unless the enamel chips... The thrift stores around me have really caught on to pricing according to labels and trends. I look for good cookware but on the really good stuff I've seen prices higher for used than what I see on dept store sales. I found a rusty Lodge iron skillet for $30.! I got the same for my son new for $15!

Aldi had a very nice enamaled cast iron lidded soup pot just before christmas. Looked just like those le creuset ones in green or red. I think it was about $30. I keep their things in mine because they usually come back around

I think it's enamel on the outside. The inside is also coated. It really depends on the thrift store, I guess. I get jealous every time he uses that frying pan, lol.

 

[KLS52]

I did it! I scrubbed my old pan and seasoned it over several days. It looks pretty good! Can't wait to cook something in it.

 

[shyvas]

I did it! I scrubbed my old pan and seasoned it over several days. It looks pretty good! Can't wait to cook something in it.
View attachment 10871

Looks new. Is that a cast iron pan ?

 

[KLS52]

Looks new. Is that a cast iron pan ?

It is! I was surprised at how good it came out. I've tried using them s few times over the years but never seemed to have much luck. But I would really like to get use out of it, especially since I have it. I think, maybe, I never really had it seasoned properly so food would stick and then I'd need to scrub it and I always heard not to do that, etc. so we will see. I have the internet to help me now, haha.

 

[shyvas]

It is! I was surprised at how good it came out. I've tried using them s few times over the years but never seemed to have much luck. But I would really like to get use out of it, especially since I have it. I think, maybe, I never really had it seasoned properly so food would stick and then I'd need to scrub it and I always heard not to do that, etc. so we will see. I have the internet to help me now, haha.

How did you clean it ?

 

[Andy_T]

How did you clean it ?

I think it's called "elbow grease"

 

[MadamSarcastra]

It is! I was surprised at how good it came out. I've tried using them s few times over the years but never seemed to have much luck. But I would really like to get use out of it, especially since I have it. I think, maybe, I never really had it seasoned properly so food would stick and then I'd need to scrub it and I always heard not to do that, etc. so we will see. I have the internet to help me now, haha.

I wonder if the ancient cast-iron skillet here is at all salvageable.... last viewing was probably a decade ago & I recall quite a bit of rust.

But for the time being, I LOVE my little Calphalon 8-inch ceramic non-stick fry pan! Clean-up is a breeze!

 

[silva]

It is! I was surprised at how good it came out. I've tried using them s few times over the years but never seemed to have much luck. But I would really like to get use out of it, especially since I have it. I think, maybe, I never really had it seasoned properly so food would stick and then I'd need to scrub it and I always heard not to do that, etc. so we will see. I have the internet to help me now, haha.

I've had my cast iron from my omni days, when I hated it. It was heavy and hard to clean. When I became veg'n all that changed and it's my best kitchen buddy, every day! When you only cook plants, there is no clean up. The remains get burned off and wiped away. A light coat of oil is all most everything needs and a drizzle of liquid deglazes. My pan never leaves the stove top unless the space is needed, then it sits in the oven, where its just as much at home.
I can't remember the last time I needed to reseason. I used a good amount of oil in a high heat oven, when it got hot I added fry cut potatoes.

 

[silva]

I wonder if the ancient cast-iron skillet here is at all salvageable.... last viewing was probably a decade ago & I recall quite a bit of rust.

But for the time being, I LOVE my little Calphalon 8-inch ceramic non-stick fry pan! Clean-up is a breeze!

View attachment 10875

Heck yeah! Check the name and look it up! Some of those pans are worth something- like real Griswold and Wagner--How to avoid fake Griswold and Wagner cast iron antiques
I have a ceramic pan from Aldi and yes, I do love that one too

 

[KLS52]

How did you clean it ?

I watched a few YouTube videos and the easiest said to scrub with steel wool so I used a Brillo pad. Yes, a bit of elbow grease was necessary but it wasn't too bad at all.

 

[PTree15]

I've had my cast iron from my omni days, when I hated it. It was heavy and hard to clean. When I became veg'n all that changed and it's my best kitchen buddy, every day! When you only cook plants, there is no clean up. The remains get burned off and wiped away. A light coat of oil is all most everything needs and a drizzle of liquid deglazes. My pan never leaves the stove top unless the space is needed, then it sits in the oven, where its just as much at home.
I can't remember the last time I needed to reseason. I used a good amount of oil in a high heat oven, when it got hot I added fry cut potatoes.

Same here. I use mine almost every day. I love it.
Well done on the cleaning of the pan, KLS! And happy cooking.