Why ci?
So in what areas would you recommend I try a CI skillet?
They are so cheap so I figured i'd try one; any particular brand to look at?
Can someone explain the seasoning process?
Thanks!
Not only do I cook a lot, I work P/T at Williams-Sonoma. I had to learn a LOT about cookware - especially for the store I'm in here in NY.
CI is best for grilling applications and braising. Properly seasoned, they can be used for just about everything perhaps except crepes. That said, I don't use mine for everything.
You mentioned All Clad. The All Clad SS is pricey, but I've used mine for years and they are still my go to pans. Learning the right technique is part of the equation. SS is harder than Alum but not a good conductor. All clad was the first company that figured out how to sandwich those materials all the way up the sides of your pan and not just pile up a "disk" at the bottom - which some companies still do. That technique is fine in a stock pot, but not for other pans where you might get sticking where the sides meet the bottom due to inconsistent heat distribution.
Now let's look at the other popular material - copper. The best at heat distribution and responsiveness but the most expensive and hardest to care for and it needs to be combined with other material since copper leeches ions into the food which over time isn't good for you. So copper pots are lined in tin or SS. SS being the best.
Cast iron retains heat best, but isn't responsive - once hot it stays hot. That is the perfect property for searing foods and for long braisings. I wouldn't use a grill pan that wasn't CI! It's great for steaks, chicken breast, butterflied chickens, pork and burgers. You can use it just on the stove top (after pre heating it) and for some recipes - it's great to use under the broiler or in the oven. I like the ones with the ridges for grilled items. I always recommend the Lodge brand. They are inexpensive and if you take care of it, it will last generations! Get preseaoned - the only kind we sell at WS. Baking in CI is also great. I make crisps and corn bread in my CI.
Braising - also a great place to use CI. I use a Staub covered baker for long braised items and even some roasting. The heat transfer is great. The only draw back is the weight!!
I hope this was helpful and not too confusing.
Stacy