"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-09-2016, 04:17 PM   #21
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,568
Like others, I have a mix of cookware that I use. Some SS, cast iron, enameled cast iron, non-stick, and even a few copper pans.

But the real workhorse in my kitchen is a French-made carbon steel skillet I purchased earlier this year. When I bought it I thought it wouldn't see much use, but the more I use it, the more I like it. In fact, I use it so often that it pretty much lives on my stove top. I usually just wipe it out with a paper towel when I'm done cooking and it's ready for the next use.

I find that it's every bit as versatile as cast iron, but is lighter weight and heats up quicker.
__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 12-09-2016, 06:00 PM   #22
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 10,098
Quote:
Originally Posted by Steve Kroll View Post
Like others, I have a mix of cookware that I use. Some SS, cast iron, enameled cast iron, non-stick, and even a few copper pans.

But the real workhorse in my kitchen is a French-made carbon steel skillet I purchased earlier this year. When I bought it I thought it wouldn't see much use, but the more I use it, the more I like it. In fact, I use it so often that it pretty much lives on my stove top. I usually just wipe it out with a paper towel when I'm done cooking and it's ready for the next use.

I find that it's every bit as versatile as cast iron, but is lighter weight and heats up quicker.
Thanks to you, I love mine too Steve! Not to mention, the handle makes me happy and brings back lovely memories.

https://www.amazon.com/BUYER-5670-24.../dp/B00B8KMSQ0
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-09-2016, 08:10 PM   #23
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,558
Quote:
Originally Posted by Katie H View Post
What S&P and Andy said. We have tons of cast iron and love, love, love it. It's versatile and virtually indestructible. There's rarely a week that goes by that one piece or another isn't pressed into service in our house.

I also endorse the restaurant supply store suggestion. They are great places for good-quality things, along with a huge selection in most cases. The prices are more than acceptable, too.
Aren't you forgetting a trip to good ole Goodwill?
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-09-2016, 09:31 PM   #24
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,261
Quote:
Originally Posted by Addie View Post
Aren't you forgetting a trip to good ole Goodwill?

True enough, Addie. And...many of you know how fortunate I have been recently. Many times, not looking but finding "treasures" anyway.

My Calphalon grill pan is a good example.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 12-09-2016, 11:40 PM   #25
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,568
Quote:
Originally Posted by Kayelle View Post
Thanks to you, I love mine too Steve! Not to mention, the handle makes me happy and brings back lovely memories.

https://www.amazon.com/BUYER-5670-24.../dp/B00B8KMSQ0
Mine's nowhere near that pretty anymore. Other than cleaning the handle, it hasn't seen soap or abrasive scrubbing since day one. But it's amazing the way it cooks even something as simple as eggs. Food slips and slides all over the pan better than any pan I've ever owned, including non-stick.

True story. I had some friends spend the night last month, and the next morning I made everyone omelets for breakfast. Well, I've been practicing flipping eggs with just a flick of the wrist, and decided to show off a little for my guests. Silly me. The surface of that skillet is so darned slippery, when I went to flip the omelet, it sailed right out of the pan and landed on a plate of bacon I had sitting next to the stove. Oops! Everyone got a good chuckle out of it.

__________________
Steve Kroll is offline   Reply With Quote
Old 12-10-2016, 09:43 AM   #26
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,558
Yeah, I'd say that is well seasoned.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-10-2016, 09:45 AM   #27
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,558
Quote:
Originally Posted by Katie H View Post
True enough, Addie. And...many of you know how fortunate I have been recently. Many times, not looking but finding "treasures" anyway.

My Calphalon grill pan is a good example.
Katie, my apologies to you. I knew someone in the forum had come up with the meat tenderizer for making the hash marks on the peanut butter cookies. I should have credited you with it. But I couldn't remember who. My apologies. Thanks for that great tip. A real time saver.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-10-2016, 10:18 AM   #28
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,737
Steve, that pan's surface looks like my wok. You've got me thinking about a new pan now.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Reply

Tags
cook, cookware

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 03:18 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.