Calling all cooks!

[jeffsmith]

I like Stainless and will never go back to Non-Stick
and as far as stuff Sticking and Cleaning them

Bar Keepers Friend
works like a charm

 

[Kinman]

For frying I only use good old cast iron, well seasoned with bacon grease, I can fry a couple of eggs that way and they never stick, the only way I like them.
For everything else I use a well made stainless steel, with a heavy highly heat conductive base, well fitted lids.
I haven't found a non stick coating that will not eventually start to flake off and end up in the food, that bugs me...the only place I currently use tephlon is as a coating on my muzzleloading patches, which by the way is the only way to go.

 

[shouldazagged]

I love cast iron and have several skillets, one with around a hundred years of continuous use in my family. But I also have and use two heavy restaurant-grade stainless steel sauté pans with aluminum cores that go clear up the sides, a Club Aluminum roaster, and a couple of cheapo non-stick skillets in which I fry only eggs or bacon. They all have their virtues and drawbacks, and more importantly, their uses.

 

[GKC]

I'm one of the very few people around who just doesn't like cast iron cookware. I simply have to wash my pots and pans after I cook in them (soap and hot water.) Yeah, I know...it's OCD, but that's the way I am. I've tried various times...but I just can't go it.

My daughter-in-law keeps encouraging me to try...she loves cast iron cookware...I give her the cookware when I give up on it. Think she has a hidden agenda here?

 

[NYHawk]

My wife only has 1 small non-stick for eggs and such. She went to a professional kitchen supply store. She got a pro-grade NS, which holds up to high heat and its been great. It was pretty cheap considering, she also has a few heavy duty stainless pans from them, and they hold up great too.

 

[smitholdtimer]

Nope, you will not believe it, butt..........well you might!

Back in 2002 I made a purchase of a complete set of pots & pans from Q V C, had noticed that the often used frying pans were sticking pretty badly so I called the QVC folks and asked them about the "Lifetime Guarantee". I sent the affected pots & pans back to them and as it turns out they no longer have that specific model number but asked if I would accept a complete new set to replace those sticking. You know I was fine with the replacement and the only thing that wasn't very likable was the cost to ship the old stuff back to them, this just happened in 2012 so the lifetime guarantee is good! Hope this helps!

 

[Maddog 521]

For anyone who don't like the weight of cast iron skillets. Look for some older Sidney--Griswold--Wagner-- "hollow ware". Very light and usable and will last many lifetimes.

 

[Stevens]

I use mid priced nonstick pans and have no problem the pans last for years. I only use wooden stirring implements and plastic ladles. If you stack one pan inside another put a paper towel between them.
Steve W

 

[mod29]

You couldn't give me a stainless pan, I have a set of VERY high quality and the best thing they could ever do is boil water Everything sticks like super glue unless you float your frying food.
DR

Ok, try this next time. Heat your SS pan, add oil, enough to just cover the bottom, THEN add your food. It won't stick.
Remember: Hot pan, cold oil, food...in that order.

Clean up with Bar Keeper's Friend to keep them looking like new.


-Jim

 

[madmikeb]

The only frying pans in my house are cast iron! I wasn't even aware that there was anything else................... And just for the record, I do all the cooking.

 

[charlie sherrill]

I was buying a few guns, some antique railroad stuff, and some old bottles from an older guy when he showed me his Griswold collection of skillets and bread pans. I bought them also. When I'm doing some serious frying I get one of the Griswold skillets out. I like them because they're old and not made anymore and the food does seem to taste better when using them. I really like using them to make corn bread. I clean them with a scouring pad without soap or hot water to keep from messing up the curing.

 

[RobertJ.]

My wife and I have both been connected to the restaurant industry since the mid 80's, and know a little about food and cooking.

We have some nice old cast iron. My wife just cooked us bacon in the skillet yesterday.

We also have All-Clad stainless. They are by far the best when it comes to stainless.

Our non-stick pans are Scanpan. They're so heavy duty you can bake in them.

It just goes to show you that if you ask 10 people what they think about ANY subject, you're likely to get 10 different answers!

 

[RonJ]

We do very little frying anymore, with the exception of stir fry.

We have a microwave egg poacher that will poach four eggs in 2 1/2 minutes or less. Very easy cleanup. Nuked bacon is great.
We've been using Jimmy Dean microwave sausage for a few years.

Mary does fry chicken once in a while but she uses one of those large non stick pans that are about 4 inches deep, using lots of oil. No one fries better chicken wings than my wife. I just need to add my own hot sauce.

A crock pot handles most other needs. Marys crockpot stew is scrumptious.