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Thread Number: 73959
/ Tag: Recipes, Cooking Accessories
SS + cast iron vs non stick |
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Post# 977104 , Reply# 1 1/6/2018 at 07:00 (2,294 days old) by Launderess  (Quiet Please, There´s a Lady on Stage) |
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Once you have a well seasoned cast iron pot or pan | ||
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Post# 977263 , Reply# 2 1/7/2018 at 02:22 (2,293 days old) by askolover (South of Nash Vegas, TN) |
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Post# 977350 , Reply# 3 1/7/2018 at 18:05 (2,292 days old) by lakewebsterkid (Dayton, Ohio) |
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Cast Iron I have had a cast iron skillet for a couple months now and I absolutely love using it. They aren't hard to take care of, and I find my food tastes better than using a traditional non stick skillet. Supposedly it is healthier than non stick as well. | ||
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Post# 977820 , Reply# 4 1/10/2018 at 21:29 (2,289 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Problem with cast iron pots and pans
Is many don't use them often enough to build that nice coat of seasoning.
In our parents or grandparents day those pans, skillets and pots rarely got cold! *LOL* From first thing in morning (eggs, bacon, flap jacks, etc..., to dinner they were in near constant use. After awhile of that sort of thing cast iron builds a wonderful coat of seasoning that keeps rust away but also creates a non-stick surface. | ||
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Post# 978192 , Reply# 5 1/13/2018 at 18:41 (2,286 days old) by SudsMaster (SF Bay Area, California) |
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Just my opinion: the newer aluminum with latest non-stick is not only durable but quite versatile. And of course, easy to keep clean.
With one of these I can do one pan cooking: stir-fry/sauté veggies/garlic/pepper, add a little water, put cover on an steam till tender, put aside, add some sliced meat or poultry, cook that briefly, add back in the veggies and maybe some rice or pasta. You can't do that with most cast iron (unless it's enameled), and you might be able to do it with stainless but chances are the cleanup will be a drag. | ||
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Post# 978239 , Reply# 6 1/14/2018 at 04:57 (2,286 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Gifted (New To Me)
Recently were a few pieces of older Kitchenaid hard anodized aluminum pots/pans.
Am not a huge fan of anodized aluminum, and already having some vintage Magalite and other aluminum pieces wasn't looking for more, but as the pot rack had some empty space..... Overall yes, do like the frying pan which came with a tight fitting lid for things mentioned above. Is also easier on the hands/arms for making omelets or grilled sandwiches. | ||
| Post# 978329 , Reply# 7 1/14/2018 at 17:02 (2,285 days old) by kenmore_elite (Cal) | ||
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| Post# 978333 , Reply# 8 1/14/2018 at 17:26 (2,285 days old) by washman (o) | ||
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+1 to cast iron. | ||
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Post# 978401 , Reply# 9 1/15/2018 at 03:01 (2,285 days old) by robbinsandmyers (Conn) |
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| Post# 978453 , Reply# 10 1/15/2018 at 13:07 (2,285 days old) by potatochips ( ) | ||
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I absolutely love cast iron too, Ill alway use it for frying beef. I bought a brand new Lodge pan this summer, but I wish I found one at a thrift store. A friend of mine reconditions old ones from the 50s/60s he finds at thrift stores for $1. | ||
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Post# 978722 , Reply# 13 1/17/2018 at 15:48 (2,282 days old) by kb0nes (Burnsville, MN) |
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I never had any interest in cast iron, I don't want to own anything that isn't dishwasher safe. Decent stainless cookware is all I want, never with a non-stick coating. I have bought a couple pieces of cast iron now just to embrace magnetic cooking. It seems to do OK, but it just doesn't seem thermally conductive enough.
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