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02-26-2012, 01:08 PM
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#1
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Assistant Cook
Join Date: Feb 2012
Location: Elkins Park, PA
Posts: 3
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Interested in a new pan, is cast iron really that awesome?
Hello,
I am very new to this as well as new to cooking. I had a pan that I won at a grocery store but the Teflon coat is deteriorating. I heard cast iron pots and pan are the way to go... Is this true or is there a cheaper substitute? What about Rachel Ray or Paula Dean's line of cookware? Does anyone have any good suggestions?
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02-26-2012, 01:16 PM
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#2
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Executive Chef
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
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I think every cook should have at least one cast iron skillet no matter what other cookware they own.
I took a quick look at Bed Bath & Beyond and all the iron stuff looked very expensive, then looked at Amazon and found a 12" Lodge Logic iron skillet (not a brand I'm familiar with) for about $21. Since cast iron is almost indestructible you could also look at thrift shops and garage/yard sales.
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02-26-2012, 01:22 PM
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#3
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,400
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A Lodge Logic 10" or 12" skillet is a great first piece. It's versatile, non-stick given time and can do a host of tasks. Buy Lodge Logic (pre-seasoned) wherever you find it cheapest. Wal-Mart, Target, hardware stores, etc. The 10" is around $12-$15 and the 12" s/b available for under $20.
They will literally last a lifetime. Check out the Lodge Mfg. website for use and care instructions (very simple).
If you want something different, I'd go with tri-ply stainless. More expensive but also an excellent choice.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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02-26-2012, 02:29 PM
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#4
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Head Chef
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
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I'll go along with that. I think every cook should have at least one piece (a "chicken fryer" is a good one) to learn how to use and care for cast iron. Cast iron, properly thick cast iron, doesn't heat up quickly, but once up to temperature, it hold it well under a food load. That's very nice for frying, when oil temperature matters, and you don't want it to drop much when you add food. And you can get it as hot as you wish without damage, which is not true for "non-stick" coatings.
Lodge Logic is generally very good and reasonable. I, too, like tri-ply stainless. It is "non-stick," as are all cookware when used properly. And you can, if you buy with proper metal handles, move it to the oven for braising. And it requires no special care to maintain it's surface, just polishing the cooking surface with Bartender's Friend from time to time. And I don't use metal utensils with mine.
Ceramic coated cast iron is also good, especially for dutch ovens. But I'd stay away from non-sticks that you're not prepared to throw out after a while. (I own one, a cheap small pan I use for omelets.) And thin stainless and aluminum. Thin cookware inevitably has not spots.
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
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02-26-2012, 02:43 PM
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#5
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Executive Chef
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
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I have 6 pieces of cast iron cookware ranging from a small 5" omelette pan to a 6 quart dutch oven and I love them all!
I purchased them all from antique stores at a minimal price, so there's always that angle.
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02-26-2012, 02:57 PM
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#6
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,219
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I've lost count of how many cast iron pieces I have and I can't imagine being without my trusty cast iron skillet that I cook my cornbread in and, heaven forbid, I should ever have to do away with my wonderful, deep cast iron chicken-frying pan.
I've gotten many of my pieces at garage/yard sales and thrift stores. Yesterday we moved my mother-in-law into assisted living and, as a result, I gained her round cast iron griddle. Yeah!!
I also have several pieces of enamel-coated cast iron (Le Creuset) that I use all the time and will most certainly survive me AND my grandchildren.
You can never go wrong with cast iron.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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02-26-2012, 03:26 PM
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#7
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Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
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Buying a celebrity chef's cookware is putting $$ into his or her pocket and not into your cookware. Fine cookware existed long before TV chef's started "creating cookware to their specifications." In fact they became famous without their names on anything.
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02-26-2012, 04:21 PM
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#8
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Chef Extraordinaire
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,161
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Paula Deen's is crappy; in fact, some of it was recalled.
RR is similarly poor quality from the stuff I've seen at Bed Bath and Beyond.
__________________
Less is not more. More is more and more is fabulous.
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02-26-2012, 04:55 PM
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#9
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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Properly season cast iron can be great. We have 3 dutch ovens and 6 frying pans.
Because the newer stuff is generally not as finely finished as the stuff made forty or more years ago my latest purchase was a French made 14" heavy steel pan. De Buyer and Matfer Borgeat make some substantial skillets.
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02-26-2012, 05:17 PM
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#10
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,630
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I'm still considering the De Buyer pans, I don't need anything larger than 10 inch for the 2 of us.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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02-26-2012, 05:27 PM
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#11
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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Quote:
Originally Posted by PrincessFiona60
I'm still considering the De Buyer pans, I don't need anything larger than 10 inch for the 2 of us.
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There a just two of us but I use it like a griddle. It's great for avoiding overcrowding when making stuff like potato pancakes and it's a lot easier to get a spatula / turner under the stuff in a 14" pan.
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02-26-2012, 05:36 PM
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#12
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,630
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Quote:
Originally Posted by justplainbill
There a just two of us but I use it like a griddle. It's great for avoiding overcrowding when making stuff like potato pancakes and it's a lot easier to get a spatula / turner under the stuff in a 14" pan.
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Oh yes, I can see that. I just know my limitations on being able to use the pans, I know they will be heavy and I will be unable to lift them. Stinks getting older with arthritis.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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02-26-2012, 05:47 PM
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#13
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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I cope with the weight by wearing an oven mitt. Because the handles on the steel pans are considerably longer than those on cast iron pans and only the part of the handle that gets very hot is the part closest to the pan I can grab the handle close to the pan and rest the balance of the handle under my forearm.
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02-26-2012, 05:50 PM
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#14
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,630
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Quote:
Originally Posted by justplainbill
I cope with the weight by wearing an oven mitt. Because the handles on the steel pans are considerably longer than those on cast iron pans and only the part of the handle that gets very hot is the part closest to the pan I can grab the handle close to the pan and rest the balance of the handle under my forearm.
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Thanks for that tip, I will have to try it. I already do choke up quite a bit on the handles, but the heat can be the deciding factor of getting closer.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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02-26-2012, 05:57 PM
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#15
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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Hope you do not have to choke up on you hammers, axes, paint brushes, baseball bats, mixing spoons, and wire whips.
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02-26-2012, 06:12 PM
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#16
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Executive Chef
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
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Just so's ya know, there are oven "mitts" designed specifically for the size and shape of cast iron skillet handles.
They're made of the same materials as contemporary oven mitts. You just slip 'em on when you wish to handle the blazing hot pan.
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02-26-2012, 06:15 PM
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#17
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Executive Chef
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
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And I'm sure you already knew that.
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02-26-2012, 06:34 PM
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#18
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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Quote:
Originally Posted by DampCharcoal
Just so's ya know, there are oven "mitts" designed specifically for the size and shape of cast iron skillet handles.
They're made of the same materials as contemporary oven mitts. You just slip 'em on when you wish to handle the blazing hot pan.
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Yah cannot get as good leverage with the short handle typically on cast iron pans. I use fireplace or welder's gauntlet type gloves
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02-26-2012, 07:11 PM
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#19
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,630
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Quote:
Originally Posted by justplainbill
Hope you do not have to choke up on you hammers, axes, paint brushes, baseball bats, mixing spoons, and wire whips.
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Nope, only the leather whips...
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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02-26-2012, 07:14 PM
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#20
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,630
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Quote:
Originally Posted by DampCharcoal
Just so's ya know, there are oven "mitts" designed specifically for the size and shape of cast iron skillet handles.
They're made of the same materials as contemporary oven mitts. You just slip 'em on when you wish to handle the blazing hot pan.
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I was thinking more like this:
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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