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Old 06-21-2012, 03:34 PM   #21
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Originally Posted by gadzooks View Post
I gave away my cast iron grill pan, which is what I recommend for grill pans, and currently use a carbon steel pan, the thick heavy type, not black steel, for searing meat. Finish in the broiler, same pan. Carbon steel seasons like cast iron, and each pan develops its own personality, depending of what you mostly sear and broil in it. Cows...very nice. Good for pigs, too.
Sounds good to me!

Not so sure how good it is for cows and pigs, but probably pretty good for people who like cows and pigs. :)
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Old 06-21-2012, 05:44 PM   #22
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Originally Posted by Greg Who Cooks View Post
Sounds good to me!

Not so sure how good it is for cows and pigs, but probably pretty good for people who like cows and pigs. :)
Well, good for cooking them. And those nice, heavy carbon steel pans are pretty much indestructible. I haven't warped or cracked one yet. Search for them on Ebay. You'll find DeBuyer and also Paderno/World Cuisine, along with some very nice pans by Vollrath. Be sure and look at the thickness of the pans, the listing should say. You don't want black steel, it's thinner, and great for saute and flambe because it heats fast and evenly and is light, but can warp at searing temperatures. I noted an off-brand carbon steel set, two pans, a 9.5" and 11", together for $17.99+$6.85 s&h. Looks pretty good, and the listing says they are suitable for searing pans. Carbon steel is also suitable for induction cooktops.
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Old 06-21-2012, 07:58 PM   #23
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Currently my cooking gear is in storage but when I get moved and back into acquisition mode I'll look into carbon steel.

What about stainless steel? I understand that stainless steel can be carbon steel with chromium added. (The matter gets very technically complicated after that). I know some pans are stainless steel. I have stainless steel tableware that is practically indestructible, although of course I don't cook on it.
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Old 06-21-2012, 10:47 PM   #24
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You don't season stainless steel. I don't think you even can. So it never really becomes non-stick, the way cast iron and carbon steel/black steel do. Stainless steel also is a poor heat conductor. It conducts heat unevenly, that is why so much ss cookware is made with aluminum cladding or aluminum or copper core. I got rid of much of my stainless steel, kept saucepans and stockpots and an AllClad saute I use for poaching eggs. I also just picked up an old Vollrath ss 14"x2-1/2" deep saute I want to try for paella on the bbq. It came from a thrift store, and I thought I would chance the $8.
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Old 06-21-2012, 10:58 PM   #25
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TYVM gadzooks for your interesting comments. I have much to learn, and I hope that I have much time to learn so.

Meanwhile I know that the cast iron works for sure. Got it, done it, used it for years, and it's the medieval non-stick technology that still works today, even after all that science and industry has thrown at it. Cast iron is still a leading contender, still alive and well today, and likely to continue into the future.
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Old 06-23-2012, 02:15 PM   #26
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I have a well seasoned Lodge square cast iron grill pan and use it for grilling and toasting bread. Yes it's heavy but worth leaving on the back burner to use often and you can put away your toaster. When it gets REALLY greasy, paper towels and hot water clean it without much effort.
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Old 07-22-2012, 12:39 AM   #27
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Cast Iron all the way :)
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Old 07-22-2012, 05:34 AM   #28
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I have a cast iron Le Creuset griddle pan. Pissed off though because my luscious tuna steaks stuck to it. I oiled the steaks, not the pan (mistake) and they duly stuck. Doh.
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Old 07-22-2012, 07:07 AM   #29
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i've got 4 cast iron victor's.had 'em for years.hardly ever washed them....just wiped them out.nothing sticks & they smell fab warming up!!!.
gravy is right about oiling....oil cast iron & oil the food for non stick.
having said that,as i have said in other posts,i really do think hard anodised aluminium is hard to beat.my other pans are hard anodised.
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Old 10-21-2012, 07:39 PM   #30
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We were using a cast iron grill pan, but ended up ditching it and have now bought a Jamie Oliver Tefal grill pan, with the non stick coating.

We have not cooked with it yet, but are hoping it will be better to cook chicken and fish on and also far easier to clean
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