They are cheap pans (Crofton 12” ceramic nonstick so probably $20) but they are cooking very unevenly now. There does not appear to be any issues with the gas flame. Would it be correct to assume they are done and to replace?
Top choice are these ones as they are a bit cheaper than Made In. ecowper , what do you think?
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
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Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
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Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
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Both pans are heating very unevenly so I am wondering if they should be replaced or if there is something else that would be the issue. If they are done, then I am thinking CS for the upgrade.
ecowper Any thoughts on how to tell the differences between the three? Made In charges $20 for the seasoning alone while Darto isn’t seasoned. So that would suggest a $30-$40 pan for the OXO and Lodge versus the $70 for the Darto.
This is an everyday pan for us, so I have approval to buy something nicer. Bob K
Last edited by STEbbq; October 15, 2023, 07:21 PM.
It’s interesting about Carbon Steel …. I have a Made In 12.5” pan that is 2mm thick and a DeBuyer 12.5” pan that is 3mm thick. That ends up making a 2 lb difference, give or take. But it also makes a difference in how long to heat and heat retention. The DeBuyer basically does not cool down at all when you add a big hunk of cold meat to it. The Made In does. The DeBuyer handles the oven very well. Things to ponder. I’m afraid I’m not helping.
Thanks ecowper . I bought the Lodge one. Lodge was selling a version with the silicone handle for $50 so I grabbed it. My wife is not super attentive with hot pans so the holder seemed like a requirement . I did see on the website it was 4.4 pounds so heavy duty.
I did see DeBuyer is selling a cheaper pan (blue carbon) for $56 but the weight is half that of their usual pans (under 2 pounds) so clearly they cut costs there.
Since there were not an any obvious differences between the three, getting the Lodge at nearly half of the cost of the Darto after including shipping plus handle cover seemed like the best choice. Lodge is a good brand and I couldn’t see why I would want to pay more for the OXO made in China version here.
Good choice! I like all the Lodge stuff! My CI is pretty non-stick after years of use. My Lodge CI (not porcelain) dutch oven pretty much rinsed out cleanly after a 4 hour cook of beef barria on Saturday, cleaning up much more easily than the much more expensive Misen porcelain coated dutch oven.
ecowper My assumption is yes. The pans being replaced never were used in the oven so I doubt this one would be. I have a large CI skillet I’d use if that were the case and that is the same one I’d use for the smoker.
Edit: Amazon reviews also say yes.
Last edited by STEbbq; October 16, 2023, 02:45 PM.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
That is all kinda weird, as the fact is, non-stick pans normally wear out their coating after a couple of years, and have to be replaced. The metal isn't changing, so heating evenly or unevenly is not something that will change over time.
One thing I will say is that if you heat on high heat, versus maybe medium, is you probably will have hot spots in the center, and a cooler zone outside of that. Most guides to cooking with nonstick say to avoid high heat. I tend to just let my Oxo non-stick 12" and 8" preheat on medium heat for a couple of minutes before adding eggs or whatever. Eggs is about the only thing I use non-stick for. The rest goes in my Lodge 12" cast iron skillet, or my 14" carbon steel wok.
jfmorris These pans have had a weird history
over the past few years. Originally, I had a Tranmontina 12” nonstick from Costco ($40) that was tossed one day because it lost its non-stick status and was developing rust spots. Let’s just say this was a surprise to me.
It was replaced by the two cheap Crofton ones which I think we have had for a year or two. Both are losing the nonstick status but having used them near daily, they only recently started being uneven. Half of my scrambled eggs would be cooked before the other half so I had to keep moving them around! I did three grilled cheese last night and all three cooked at different rates!
We do have some nice stainless steel pans that really should be used more including a duplicate of one of the pans I am tossing. So that’s why I am only getting one carbon steel.
The only thing we do cook on high is potatoes when we are making hash browns for our breakfast or breakfast for dinner, but that is usually after heating at medium for a while so the high is used for a few minutes for that last bit of crispness.
I am really hoping this one cleans up well as certain people can be very impatient.
We have consistently gone through a non stick pan probably every year or two for a very long time so I am hoping to end the cycle with a good solid pan.
Last edited by STEbbq; October 16, 2023, 03:43 PM.
We have a couple of 10" stainless skillets left over from old sets, that get used on rare occasions. As long as you oil them up good, they do a great job. That said, I hate how much stuff sticks to stainless if you don't A) wait for it to preheat and B) oil well. Sadly, "some people" don't seem to like to wait on preheating anything...
jfmorris I am fairly certain some people had problems with the stainless steel pans and nonstick so this is why we went to a succession of cheap non stick (the Tranmontina being an exception but…some people may have forgotten it wasn’t a cheapie). I could see a scenario where a cheap nonstick shows up again and we have the CS pan and the other one for some people.
jfmorris but my hope is that the new CS will be accepted by the household and used and cleaned properly and the older SS will see more use with an appropriate use of oil etc.
Rather than buying a new skillet every few years why not look into a good vintage cast iron one on eBay. I check there often looking for someone selling a piece I don’t have yet. I’m not talking some collector piece, just a good #8 or #10 skillet from when they were ground smooth after they came out of the mold. You can get a pan that you can decide who to give it to in your will for not much money. My Wagner shallow skillet is well seasoned and so smooth that I can make an omelette without using a spatula. It will just slide right out onto a plate. I checked just before I started this post. You can get a very nice Wagner or BSR skillet for $75.00 including the freight. If you’re unsure of picking one out I or anyone of several cast iron users here I’m sure would be glad to help. It’s just an idea, but might be worth your consideration.
The weight is a no go from the wife. She will not use the CI 12” pan we have already. We probably use this pan nearly daily and usage is pretty evenly split between us.
Love my Lodge carbon steel, I’ve finally got it close to smooth surface. I’m also a big advocate of the Crisbee puck, does wonders on CS and CI. Spinaker recommended it, hasn’t let me down yet, a little goes a long way.
Crisbee Stik® Cast Iron and Carbon Steel Seasoning - Family Made in USA - The Cast Iron Seasoning Oil & Conditioner Preferred by Experts - Maintain a Cleaner Non-Stick Skillet https://a.co/d/7kurK1Y
Interesting. Well, I have a Ci skillet and a CI Dutch oven so this would be number 3 though carbon steel. I will have to keep this in mind if i notice the non stick being subpar.
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