Coolio Posted March 17, 2015 Posted March 17, 2015 I need to buy a frypan and I can't decide between buying ceramic, titanium, stainless steel, cast iron etc etc. I cook on gas and would mainly be looking at cooking food like steak and eggs. I have a wok that I use for stir fries. I'm happy to spend the $ for quality. Any advice would be appreciated before I drive myself insane trying to pick one. Cheers for any help, Dave
Popular Post Fuzz Posted March 17, 2015 Popular Post Posted March 17, 2015 Which ever hurts less when the wife beans you on the head. 5
Coolio Posted March 17, 2015 Author Posted March 17, 2015 Which ever hurts less when the wife beans you on the head. Cast iron then. As she wouldn't be able to lift it to swing it!
Surucipe Posted March 17, 2015 Posted March 17, 2015 Cast iron then. As she wouldn't be able to lift it to swing it! Now that's for sure, these things are heavy but great for steaks! That said, I have a Le Creuset frying pan which I don't really use a lot because if the weather is half decent I prefer to use the grill outside and this pan is just too heavy to use just for frying up some eggs. It's also a bit of a pain to clean.
Sligub Posted March 17, 2015 Posted March 17, 2015 Cast iron is by far the best option for steak, for a general purpose you might want a triple ply copper for better heat distribution Sent from my iPad using Tapatalk
Hunter1974 Posted March 17, 2015 Posted March 17, 2015 a well seasoned cast iron can not be beat . make sure to season it well always towel dry it and put it up with a light coat of oil !
jat Posted March 17, 2015 Posted March 17, 2015 I've tried them all and the best is the $20 non-stick from supermarket. When you've burned the arse out of it, throw it out and buy another. And if you like your steaks thick, sear and finish off in the oven (30min at 100 deg C for medium rare) like most of the restaurants do. Cue barrage of advice from others........ 1
Ginseng Posted March 17, 2015 Posted March 17, 2015 A well-seasoned cast iron pan is a thing of beauty. I have no-name that works pretty darned well. I also use a Williams-Sonoma stainless steel frypan for general purpose searing. And, as JAT remarked, a cheap nonstick pan is something else I'd consider a kitchen essential. Wilkey
DWC Posted March 17, 2015 Posted March 17, 2015 My vote is for cast iron. Well seasoned, and don't spare the butter. or as we say up here in New England: "buttah" They require a little more attention and care than other pans but once you get used to them you wont want to use anything else.
Garrettbuckeye Posted March 17, 2015 Posted March 17, 2015 I love a good cast iron pan. They will never be replaced in my house. This last Christmas I was gifted my first carbon steel pan. It's like cast iron but lighter, and heats/cools much faster. My father picked it up from his Chef's catalog. It has a silicone handle, which is really convenient. It's treated like cast iron, and it is great. Anyways, I love it for eggs, pancakes, bacon, burgers, etc. I find it easier to clean than the cast iron, mainly due to the weight. I know there are few fancier carbon steel pans out there, but I like that the sides on mine are deeper.
foreese Posted March 17, 2015 Posted March 17, 2015 Cast Iron, I inherited my father inlaws set when he passed away, they had been passed down to him. 50 year old crust makes for an awesome steak :-)
Olga Posted March 17, 2015 Posted March 17, 2015 lodge for a fraction of the cost. But le creuset cast iron looks so nice! 1
foreese Posted March 17, 2015 Posted March 17, 2015 But le creuset cast iron looks so nice! Olga - your such a girl
saintsmokealot Posted March 17, 2015 Posted March 17, 2015 No doubt cast iron. Do some research on vintage Griswold as they can be found on ebay pretty easily. You might get lucky and find one at a garage sale or thrift store too. I have a #9 that cooks steaks, bacon, eggs, and pretty much everything to perfection.
LLC Posted March 17, 2015 Posted March 17, 2015 Le Creuset X1000, you won't be disappointed and you'll have them forever. I think these are the best cast iron going and I have them with and without the raised ridges depending on what we're making. Can't say enough good things about them.
Coolio Posted March 18, 2015 Author Posted March 18, 2015 Well Le Creuset seems to be quite popular. I've got a Le Creuset casserole oven and love it. Man it's heavy though. I am actually leaning towards cast iron after all the positive opinions, so will probably stick with Le Creuset. I will I think buy a cheapie non stick like JAT suggests for those days when I feel a bit limp wristed! Thanks all for the advice!
Fosgate Posted March 19, 2015 Posted March 19, 2015 I use this for chicken and steak when I cant grill outdoors. Works great for both but I don't drop the top plate on steaks so it keeps all the juice inside. I prefer mine rare to medium rare. http://www.amazon.com/George-Foreman-GRP4842P-Evolve-Platinum/dp/B00NPYK18O/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1426729754&sr=1-8&keywords=george+foreman+grill
Habana Mike Posted March 19, 2015 Posted March 19, 2015 Another vote for cast iron from a former pro chef.
.png.9c3d798c7bff27b9a437c0a03c703654.png)
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now