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Old 07-09-2012, 01:09 AM   #21
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Originally Posted by Andy M. View Post
Yeah, cast iron can be too heavy to lift comfortably.
Yes, but...one of my best pans, my fave omelet pan, is an old cast iron Wagner 9" Chef's Skillet, lighter than its forerunner, Wagner Griswold 9" Chef's Skillet. Perfect size and shape for omelets, and light enough to flip fried eggs with a snap of the wrist. They made one like it in 10", but those are hard to find and pricey if the seller knows what he has.
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Old 07-09-2012, 01:57 AM   #22
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Im in the same boat.
i bougt a set of Paderno stainless steel with life time guarantee from Hudson Bay in Toronto circa 1979.
Lost the receipt....
They were great, the fry pan got warped when ignored on a lpg stove around 2000 and lids have become distorted, big pot, noterfectly flat.

We have just rebuilt our home kitchen and now have a ceramic stove top top which is perfectly flat so weve decided to get new pots and pans.
Whats the most popular in the USA?
Cuisine Art? Are there different grade Cuisine Art?
They are imported here so considering.
Any iinfo appreciated.
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Old 07-09-2012, 02:15 AM   #23
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I don't think you need non-stick for eggs. We have a couple of cast iron pans that are only, ever, used for eggs. They haven't been washed or re-seasoned in years. They get brushed and wiped.
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Old 07-09-2012, 03:01 AM   #24
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I don't think you need non-stick for eggs. We have a couple of cast iron pans that are only, ever, used for eggs. They haven't been washed or re-seasoned in years. They get brushed and wiped.
I used to fry eggs in a non-stick pan, but didn't like the brownish undercoating I noticed after cooking them. I like how eggs cook up in a cast iron pan with a bit of bacon grease or shortening. yum.
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Old 07-09-2012, 08:47 AM   #25
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I reckon I am old and set in my ways. I prefer cast iron. I do have some carbon steel and SS. Harry makes a good point about aluminum pans, though we don't have any these days. I am convinced that those nonstick pans are just fine if you don't use 'em. Bought a passel of 'em over the years. ALL of them turned out to be useless in the long run, although, the heavier ones do make good door stops. Mrs Hoot likes to cook eggs in the one non-stick pan we currently own. But at the first sign of weakness, out it goes.
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Old 07-09-2012, 09:31 AM   #26
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I too have a CI skillet that is eggs only. It is one of those 5" ones. I have reseasoned it--the DH doesn't handle CI the way I do. Until he started eating eggs and using it (right about the same time I became a chicken keeper--funny how those two things coincide), is when I had to get protective of my CI egg skillet. My advice when buying pans--buy the best quality you can afford. If you are not sure about the pans and you can get any of the pans in the set open stock, buy one in a size you'd use often, say a DO, and use it for awhile before committing to a whole set. Pans can be an expensive experiment. I know if I had to replace my LeCreuset pans (I have more than those that came with the set), I'd be looking at over $1500 to get all the ones I currently have (at regular price).
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Old 07-09-2012, 09:55 AM   #27
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I use a 10" or 12" CI skillet to cook breakfast. Potatoes and sausages got in the skillet, get cooked and removed to a plate. Add a couple of eggs to the same skillet and cook 'til done. They slide right into the plate.

I see no reason to dedicate a CI skillet to eggs only status.
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Old 07-09-2012, 10:10 AM   #28
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I use a 10" or 12" CI skillet to cook breakfast. Potatoes and sausages got in the skillet, get cooked and removed to a plate. Add a couple of eggs to the same skillet and cook 'til done. They slide right into the plate.

I see no reason to dedicate a CI skillet to eggs only status.
We find that if we fry bacon on the CI egg skillet, it needs to be cleaned with salt. A simple wipe of any leftover bits isn't sufficient.
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Old 07-09-2012, 10:44 AM   #29
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We find that if we fry bacon on the CI egg skillet, it needs to be cleaned with salt. A simple wipe of any leftover bits isn't sufficient.
I wet a paper towel, fold it into fourths and toss it on. The heat with the water steam up any bits that were left behind.
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Old 07-09-2012, 11:12 AM   #30
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I wet a paper towel, fold it into fourths and toss it on. The heat with the water steam up any bits that were left behind.
That would probably work.

But, I would have to buy paper towels.
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