Semon
Assistant Cook
I want a good pan I can use as a work horse for frying eggs, bacon, potatoes,steak or anything else I want to cook in it. I don't care what it is made of as long as it works and lasts for more than 6mo's?
One Good Pan?
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If you have answers, please help by responding to the unanswered posts.
GotGarlic
Chef Extraordinaire
Get a cast iron skillet and season it well. It will last forever.
Kaneohegirlinaz
Wannabe TV Chef
Add me to the fans of cast iron. I have a skillet that's over 100-years-old and still performs like a champ. As others have said, season it well and it will be your best friend for many years.
jennyema
Chef Extraordinaire
Get a Lodge cast iron skillet
As much as I love my cast iron pans, I'm going to toss out a suggestion of a good-quality non-stick skillet. When I want to quickly whip up a no-fuss meal, that's what I reach for. I get mine at the local restaurant supply store. They are relatively cheap there.
CD
CD
Semon
Assistant Cook
I have several CI the last was a Lodge but it is a none stick and everything stickes to it. I was thinking of taking it to the shop and grinding it smooth and treat it like the other?
Steve Kroll
Wine Guy
I prefer carbon steel over cast iron myself. It has similar properties to cast iron, but is lighter weight and heats up quicker.
The disadvantage, as with cast iron, is that it's not ideal for cooking acidic foods.
For a decent all-purpose pan, I would probably go with something non-stick.
The disadvantage, as with cast iron, is that it's not ideal for cooking acidic foods.
For a decent all-purpose pan, I would probably go with something non-stick.
tenspeed
Executive Chef
The answer is going to depend upon what you cook. My workhorse is a 12" tri-ply skillet. I have a non-stick skillet, but that isn't used much for anything except eggs.
The general recommendations are not to cook acidic foods (such as tomatoes, citrus, etc.) in CI, unless it's highly seasoned, and even then the seasoning can be damaged. CI wouldn't work well for me, but it might for others.
If you go the non-stick route, ATK's favorite is a $25 T-fal pan. Non-stick pans don't last forever, so it's not worth spending a lot of money for one.
https://www.youtube.com/watch?v=1ucdpSmQtLY
If you are thinking about grinding a CI pan there are a bunch of youtube videos where people use a paint stripper from Home Depot to strip off the factory seasoning. I've never done it, so I can't comment on how well it works. I guess you have to decide if things you see on youtube are to be trusted.
The general recommendations are not to cook acidic foods (such as tomatoes, citrus, etc.) in CI, unless it's highly seasoned, and even then the seasoning can be damaged. CI wouldn't work well for me, but it might for others.
If you go the non-stick route, ATK's favorite is a $25 T-fal pan. Non-stick pans don't last forever, so it's not worth spending a lot of money for one.
https://www.youtube.com/watch?v=1ucdpSmQtLY
If you are thinking about grinding a CI pan there are a bunch of youtube videos where people use a paint stripper from Home Depot to strip off the factory seasoning. I've never done it, so I can't comment on how well it works. I guess you have to decide if things you see on youtube are to be trusted.
Sir_Loin_of_Beef
Chef Extraordinaire
I have a full set of stainless steel pots, pans and skillets, and I have two cast iron skillets, one 8-inch and one 12-inch, but my go-to pans are the 3 pan set of non-stick aluminium frying pans I pick up at Target for around 18 bucks American. When they wear out, I just toss them in the recycle bin and go buy another set.
Modern Lodge (and other brands) cast-iron is very rough. There are videos on YouTube showing how people have smoothed them out before seasoning. My raw cast-iron is antique Griswold. It is as smooth as silk.
Most of my CI is enameled, so it is smother, and doesn't need to be seasoned. It also isn't bothered by acidic foods. But, it is expensive.
Again, my go-to pan for a quick meal is a thick aluminum non-stick pan.
CD
I think the OP is talking about the roughness, not the seasoning. I have a garage full of very good tools, and I've been wanting to get a cheap Lodge skillet to experiment with. I need to just do it. An 8-inch skillet doesn't cost much.
If that Home Depot paint stripper is a chemical stripper, I wouldn't want to use it on anything I cook with.
CD
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CWS4322
Chef Extraordinaire
LOL. That's the first time I've heard of a pan getting a b'day card!
Andy M.
Certified Pretend Chef
If you must strip a ci skillet, a ride through the self-cleaning cycle of your oven will clean it completely. No need for harsh and possibly dangerous chemicals.
tenspeed
Executive Chef
There are a few videos on youtube using a paint stripper like this one:
https://www.youtube.com/watch?v=gGLV7fd0-fQ
An article on seriouseats recommends using a lye containing product, such as Easy Off oven cleaner, to remove seasoning. Handling and disposal can be problematic, though.
How to Restore Vintage Cast Iron Pans | Serious Eats
As far as the self cleaning oven method, the manufacturer of my wall oven specifically states to remove racks before running the cleaning cycle. It flashes on the control panel when the cleaning cycle is selected. Wall ovens are $6 - $8 K, replacement racks are $70, and CI pans are much less than that. Guess what I'm going to do.
Semon
Assistant Cook
The lodge pan I picked up is going to the grinder and then oil and oven we'll see how it comes out.
I'll keep you posted.
I'll keep you posted.
RPCookin
Executive Chef
Bought a Lodge 12" skillet yesterday - $19 at Walmart. Ran it through a seasoning cycle, then pan fried a nice rib eye steak in it... I'm in love already. 
P.S. I don't find the slightly rough surface to be an issue. It cooked well, cleaned up easily, and after washing in hot water and wiping with a bit of oil, it looks exactly as it it did right after I removed the labels.
P.S. I don't find the slightly rough surface to be an issue. It cooked well, cleaned up easily, and after washing in hot water and wiping with a bit of oil, it looks exactly as it it did right after I removed the labels.
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Andy M.
Certified Pretend Chef
I’m opposed To using chemicals on a pan.
As far as the oven method, it’s ok to do on my oven. If
Your oven doesn’t allow for it, you can accomplish the same in a super hot gas or charcoal grill.
