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Started By
Message
Cookware - Skillet Suggestions
Posted on 12/18/17 at 10:09 am
Posted on 12/18/17 at 10:09 am
My mom has asked for a good quality skillet for Christmas. She likes non stick stuff like copper pots. She's bought maybe 6 of the cheaper ones this year and they've warped and scratched up.
Is there any kind of non stick pan that isn't chincy? What am I looking at spending on a good quality pan? I was hoping to keep it around $50-100. But not set in stone on that.
Is there any kind of non stick pan that isn't chincy? What am I looking at spending on a good quality pan? I was hoping to keep it around $50-100. But not set in stone on that.
12
Posted on 12/18/17 at 10:11 am to WhiskeyThrottle
Scanpan
Enameled cast iron
Enameled cast iron
Posted on 12/18/17 at 10:12 am to WhiskeyThrottle
If you're willing to spend the money, anything from Le Creuset is badass.
Posted on 12/18/17 at 10:14 am to Pettifogger
quote:
Enameled cast iron
Legit
Posted on 12/18/17 at 10:14 am to Pettifogger
quote:I love enameled cast iron, but it is not non-stick.
Enameled cast iron
Posted on 12/18/17 at 10:16 am to WhiskeyThrottle
Posted on 12/18/17 at 10:21 am to WhiskeyThrottle
We only use ceramic (cast iron for certain things)
skillets/ fry pans.
You can get a couple different sizes for 60-90$ on Amazon (with Prime) Ours are Williams-Sonoma and have been pretty decent.
skillets/ fry pans.
You can get a couple different sizes for 60-90$ on Amazon (with Prime) Ours are Williams-Sonoma and have been pretty decent.
Posted on 12/18/17 at 10:24 am to WhiskeyThrottle
quote:
Is there any kind of non stick pan that isn't chincy
Posted on 12/18/17 at 10:28 am to cj35
quote:
I love enameled cast iron, but it is not non-stick.
It's about as non stick as you can get though.
Posted on 12/18/17 at 10:37 am to TH03
quote:in a quality pan I agree. But for people who who really want non-stick because they will scorch their food, cheaper teflon coated pans work better for them.
It's about as non stick as you can get though.
Posted on 12/18/17 at 10:39 am to WhiskeyThrottle
French carbon steel... season it yourself.
Benefits are that it’s deeper than most traditional skillets, once it’s seasoned it’s easy to clean, and non stick, not as heavy as cast or enamel skillets, and you don’t have to concern yourself with screwing up some coating as you can always re-season it. If you take good care of it it will last you a lifetime, and a good one has good even heat transfer without many hot spots. You’ll find them in most professional kitchens for good reason.
Benefits are that it’s deeper than most traditional skillets, once it’s seasoned it’s easy to clean, and non stick, not as heavy as cast or enamel skillets, and you don’t have to concern yourself with screwing up some coating as you can always re-season it. If you take good care of it it will last you a lifetime, and a good one has good even heat transfer without many hot spots. You’ll find them in most professional kitchens for good reason.
Posted on 12/18/17 at 10:47 am to WhiskeyThrottle
Matfer Bourgeat carbon steel skillet. Should run you about $50-$60. Absolutely fantastic.
Posted on 12/18/17 at 10:53 am to Pettifogger
quote:
Scanpan
Picked up one from sur la table a while back to replace an older Alclad. It’s a better pan. you can sear in it like a stainless, heats up well and cleans easy. Can’t remember what I gave for it, but you have to buy the lid separate.
Other would be a enameled cast iron... just gonna be heavy.
Posted on 12/18/17 at 11:06 am to WhiskeyThrottle
Le Creuset
/thread
You're welcome
/thread
You're welcome
Posted on 12/18/17 at 11:14 am to HebertFest08
Thanks guys. Weight isn't too big of a problem. I'll take a look at some of these.
Posted on 12/18/17 at 11:15 am to WhiskeyThrottle
She's offline.
The thray is coming up, you can ask her then.
The thray is coming up, you can ask her then.
Posted on 12/18/17 at 11:43 am to WhiskeyThrottle
A Lodge is nice and inexpensive too.
But it is neither chincy nor chintzy.
But it is neither chincy nor chintzy.
Posted on 12/18/17 at 12:06 pm to WhiskeyThrottle
quote:
She likes non stick stuff like copper pots. She's bought maybe 6 of the cheaper ones this year and they've warped and scratched up.
Not to be rude, but she probably doesn't know how to care for the cookware she bought.
You can't use metal utensils on non-stick cookware, and is she washing/drying them in the dishwasher?
One cheap non-stick skillet or other cooking vessel should last at least a year.
This post was edited on 12/18/17 at 12:08 pm
Posted on 12/18/17 at 5:59 pm to WhiskeyThrottle
Recently bought a Staub enamel-cast iron pan.
Paid about $100. It's a great pan and definitely on the heavy side, which may be a consideration.
Paid about $100. It's a great pan and definitely on the heavy side, which may be a consideration.
This post was edited on 12/18/17 at 6:02 pm
Posted on 12/19/17 at 6:48 am to KosmoCramer
quote:
but she probably doesn't know how to care for the cookware she bought.
You can't use metal utensils on non-stick cookware, and is she washing/drying them in the dishwasher?
This, there's really no way to not be blunt about it. Anything that goes on the stove top really shouldn't go in the dishwasher, and you really can't use metal spatulas with anything but cast iron or carbon steel. So don't use metal on enamel and non stick.
My mom is terrible about this and it blows my mind, great great cook but lazy clean up and cooking. She puts chef's knives into the dishwasher and anything and everything into the dishwasher.
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