"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 04-29-2011, 09:27 AM   #1
Cook
 
Join Date: Feb 2008
Location: Florida
Posts: 77
All-Clad vs cast iron

After reading the comments from yesterday I decided to get the Lodge 12 inch deep cast-iron skillet for frying chicken. When I called about this item I was told it weighs 10 pounds!!! If my husband is not home, I'd struggle just getting the skillet out of the cabinet onto the stove. Any comments about frying chicken in all-clad vs cast-iron? Thanks!

__________________

__________________
julesthegolfer is offline   Reply With Quote
Old 04-29-2011, 09:42 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,351
How about a regular 12" skillet rather than a deep one. You could use a splatter shield to hold down the splatter.

As for frying chicken in All-Clad, you can do it but temperature control would be different.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-29-2011, 09:51 AM   #3
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
The heavier the pan the better it is for frying. More weight means more mass. More mass means less temp drop when adding food. That is important to frying. That being said, if a pan is too heavy then you will not use it so it is a trade off. You can fry just fine with All Clad. You have a little more wiggle room with CI, but it is not worlds difference.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-29-2011, 11:02 AM   #4
Cook
 
Join Date: Feb 2008
Location: Florida
Posts: 77
Thanks!
__________________
julesthegolfer is offline   Reply With Quote
Old 04-29-2011, 01:14 PM   #5
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,632
All-Clad is much more expensive and not much lighter.
__________________
roadfix is offline   Reply With Quote
Old 04-29-2011, 02:08 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,351
Quote:
Originally Posted by roadfix View Post
All-Clad is much more expensive and not much lighter.

My 12" Lodge Skillet weighs 7 Lbs 3 Oz.

My 12" All-Clad Skillet weighs 3 Lbs 3 Oz.

I'd call that much lighter.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-29-2011, 02:18 PM   #7
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,632
Quote:
Originally Posted by Andy M. View Post
My 12" Lodge Skillet weighs 7 Lbs 3 Oz.

My 12" All-Clad Skillet weighs 3 Lbs 3 Oz.

I'd call that much lighter.
Oops, you're right, that is a huge difference....
At least I got the expensive part right...
__________________
roadfix is offline   Reply With Quote
Old 04-29-2011, 02:42 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,351
Quote:
Originally Posted by roadfix View Post
Oops, you're right, that is a huge difference....
At least I got the expensive part right...

If I remember correctly, I paid 8 times as much for the All-Clad as I did for the Lodge!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-29-2011, 11:00 PM   #9
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
cast iron is an ideal material for frying and searing as it holds the heat well. That said, it is heavy and if that is a problem for you, a thick aluminum pan will work well. If you have the AllClad already, use it certainly. If you don't, a restaurant store will save you $$ on a big heavy aluminum pan.
__________________

__________________
Robo410 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:46 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.