I have to pile on with the cast iron. Would not want to cook without it.
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Suggestions on a non stick fry pan
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Club Member
- Nov 2017
- 7153
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
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- Thermoworks Thermapen Classic
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- Weber Connect
- Whatever I brewed and have on tap!
I've got an old 10" stainless skillet, and I've found if I oil it, it is as non-stick as my Oxy 12" teflon coated pan. Same for the CI.
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I am having good success with a Granitestone 12" skillet. Inexpensive and works great. I agree the key to non-stick is to not overheat them.
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I buy cheap and replace every couple years. We have a glass electric cooktop so i don’t trust using my heavy cast iron cookware on it very often. I love my CI but I pretty much only use it on my camp chef stove outdoors.
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Club Member
- May 2019
- 1370
- San Clemente, CA
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Sam
SnS Kettle
Napoleon 500 Pro gasser grill
Pit Boss Ultimate 2-burner griddle
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes
Fireboard v2
Fireboard Spark
Meater2+ wireless probe
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
Grill Rescue brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
And, cigars, wine and some good spirits!
I have 2 Greenpan ceramic non-stick pans, an 8" and one that is sort of like a Wok. Had them for years, they do not release chemicals and can be used at higher temps than "regular" non-stick T-Fal or teflon pans.
https://www.amazon.com/dp/B00KXTDSMK...xpY2s9dHJ1ZQ==
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I've got a set of Anolon Nouvelle Copper that I like pretty well. A quick google only showed the skillets being sold as a set of two . . .
But I have read, I think on ATK, about the carbon steel skillets. The fact that they are lightweight is a nice selling point if you want to get fancy and flip your eggs without a spatula and so forth. Although I imagine the heat retaining properties are quite different than the CI.
It might be interesting to see a topic about carbon steel and to see how many people actually have and use them. I was tempted a few months back when ATK had them on sale, but I have so much stuff already I took a pass. Maybe next time ?
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I find pans made out of carbon steel much better than cast-iron and even as good as nonstick after proper seasoning. Plus you high heat cooking is a snap.Last edited by Antoin; September 13, 2020, 11:15 AM.
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CI, carbon steel, non-stick - I have them all and they all have their place.
Acidic sauces (tomato for example) or stir frys can remove the seasoning. It can be reseasoned, you've not destroyed your pan, but still, you've made more work.
CI is heavy. If you have a household grade induction or glass cooktop you better be careful. I never tried the CI on my cheapie cooktop. Carbon steel was no problem. I have a new Waring commercial portable induction cooktop that I'm putting through its paces. Next cook on it out on the lanai will be smashburgers in a CI pan.
Speaking of heavy, if you're prone to repetitive stress injury you really need to watch your cooking workflow and move heavy CI around with both hands.
For non-stick I've been using these for a little over a year. They claim you can use metal utensils and are dishwasher safe. Well, I'm only using non-metalic and washing by hand. Don't use high heat as others have said. I wipe them down with a very light coat of flaxseed oil before storing and place a thin piece of closed-cell packing foam to keep them from banging together.
The heat indication is a gimmick I think (I use a Thermoworks IR gun) but I'm liking them so far. We'll see how they're doing in 18 months.
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I did pick up a cast iron pan by lodge a 10.5. it was preseasoned so I don't have to do anything else right? I am very intrigued by carbon steel pans.
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it's lightly seasoned. Adding more would help, but mostly just cook with it. Don't soap it.
Cast iron vs carbon steel pans... CI trends to be thicker and heavier which makes it slower to react to heat changes. CS is thinner and thus reacts better. Consider your use for each but they're all I use now. VERY occasionally, a stainless steel pan.
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