[Nick77]

I went and looked at the lodge stuff, a liitle too rustic for my tastes. But i love the cast iron element, i decided to try the Le Creuset. More money than i cared to pay but hopefully will be the last fry pan i buy. I will let you know how it works out, had to order it.

[geezer]

I too like cast iron. But if you want non-stick, I recommend hard-anodized aluminum. Never teflon.

[turkey]

I don't know what to think of the article, since the author notes her training is in acupuncture and kinesiology, not chemistry or food science or medicine.

I know what to think of it. 

[Mark Korda]

Hi Kenreau,go with cast iron or stainless steel.I went to my favorite breakfast spot today and saw them using a teflon ,aluminum frying pan for omeletes.There was no Teflon left in the pan they were using.Guess where it goes:right into the food and right into your system.My best freinds mom always used a pan just like I saw and the Teflon wore out fast as they were a big family with not much money.She died of stomach cancer.Cooking with aluminum poisons food according to Jethro Kloss in his book about natural health,(the Garden of Eden).Autopseys reveiled large amounts of aluminum in the brains of cadavors with Alzheimers.Think of all the TV dinners we were brought up with,and all the Alzheimers today.I use a Jotul stove frying pan made of cast iron that was a Xmas present 30 some years ago.It is made of Norwegian cast iron.It gets better with age,and I was told that you ingest a small amount of Iron when using.What did Popeye eat,Teflon?I hope this helps.....Mark Korda

[zybar]

Also check out Staub (also French made) - http://www.williams-sonoma.com/products/staub-12-inch-fry-pan_51/?pkey=cckwstbred%7Cckwstbredfry

A bit less money than Le Creuset and even heavier.

I'm planning on getting their square grill.

I was all set to grab this today, but went with a Lodge Logic 12" instead after talking with a couple of people at Williams-Sonoma.  They both said that the Staub wouldn't provide a better cooking experience, it simply looked a heck of a lot nicer...does anybody know if this is true?

I figured at 1/4 the price of the Staub, I couldn't really go wrong.

Tomorrow I will use it for the first time making some really yummy bacon from Nueske's.  In the evening, I will use it to brown some chicken cordon bleu I will be making.

George

[PeteG]

I use a 12” Lodge pan and love it, made blacked rib-eyes last weekend and they turned out great and it cleans up nice too.

[rpf]

I was all set to grab this today, but went with a Lodge Logic 12" instead after talking with a couple of people at Williams-Sonoma.  They both said that the Staub wouldn't provide a better cooking experience, it simply looked a heck of a lot nicer...does anybody know if this is true?

I figured at 1/4 the price of the Staub, I couldn't really go wrong.

Tomorrow I will use it for the first time making some really yummy bacon from Nueske's.  In the evening, I will use it to brown some chicken cordon bleu I will be making.

George

I thought I'd read that even though the Lodge Logic is pre-seasoned, that it still requires regular seasoning. True or not?

It's the reason I've been looking at enameled cast iron. I don't think the latter cooks any better; just requires less maintenance.

[BruceS]

Here is an interesting article about seasoning cast iron.

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

Cooks Illustrated Magazine has tried this and feels its superior to other techniques.

[rpf]

Here is an interesting article about seasoning cast iron.

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

Cooks Illustrated Magazine has tried this and feels its superior to other techniques.

That is an interesting article. But the work involved reinforces, for me, the desire to stick (sorry couldn't resist  ) with enameled cast iron and non-stick cookware.

[srb]

Yes, that's quite a cleaning and seasoning regimen.  I could do that, OR I could refinish a hardwood floor.
 
Steve

[rpf]

Yes, that's quite a cleaning and seasoning regimen.  I could do that, OR I could refinish a hardwood floor.
 
Steve

 

[BruceS]

Yes, that's quite a cleaning and seasoning regimen.  I could do that, OR I could refinish a hardwood floor.
 
Steve

True, I use a  Le Creuset cast iron skillet that must be 40 years old (originally my mother`s).  Now that is one non-stick pan. As an experiment I`m trying the flaxseed oil technique on a new pan just to see how it works. It takes time but not a lot of work.

[srb]

As an experiment I`m trying the flaxseed oil technique on a new pan just to see how it works. It takes time but not a lot of work.

Yes, on a new pan you can forgo the oven cleaner, hazmat suit, stiff brush and vinegar soak.
 
Steve

[Nick77]

True, I use a  Le Creuset cast iron skillet that must be 40 years old (originally my mother`s).  Now that is one non-stick pan. As an experiment I`m trying the flaxseed oil technique on a new pan just to see how it works. It takes time but not a lot of work.

Do you use soap and water on your enamel cast iron? Are you reffering to seasoning a new cast iron pan?

[BruceS]

Do you use soap and water on your enamel cast iron? Are you reffering to seasoning a new cast iron pan?

I find that I can just use a brush and rinse off any residue. No soap required.

[Tyson]

Thanks for the info in this thread!  I have 2 cast iron pans and will try to season one of them with the method linked above.  I'll report back my results....

[dwk]

That is an interesting link on seasoning cast iron.

I find it a bit ironic that it's exactly the qualities that cause many to consider flax-seed oil a bad nutritional idea (readily oxidizes) that make it a good seasoning oil.

We're still trying to figure out where we're going with cookware, but I think we have a cheapie cast iron pan around that it might be worth trying that on.

[Nick77]

Well i picked up a Lodge cast iron 10" frypan from a thrift store for $4, required a little steel wool and a reseason but now good as new. Made some excellent fried chix the other day, i am liking cast iron.

Then the cadillac arrived today, enamel coated cast iron Le Creuset in fire engine red. I think i will enjoy cooking with this pan, tonight was some really nice crispy chix fried steak. 

[jules]

I'd suggest there's case for a range of pans:

 * iron pans are great, last forever and if you are willing to give them a bit of re-curing every now and then, are close to non-stick. The drawback to iron is that you can easily lose the non-stick surface if you do anything other than cooking with some form of oil. Simmering stuff destroys the surface.

 * as Dan said, cookware like Scanpan shouldn't be used at high temperature and heat is what degrades the surface. Scanware is great for some cooking processes though and whatever you think about the chemicals, it's still quite a few steps ahead of anything else for non-stickiness.

 * occasionally an aluminium pan can be handy. As I understand it, earlier fears about Aluminium poisoning have been proved to be misplaced but like everyone else, I use them a lot less now. The composition of Aluminium pans seems to vary but some can get close to iron for non-sticking in some circumstances. You might only use an Al pan once every few months but they do have their strengths and are of course second only to copper for transference of heat.

 * Heavy copper pans are a work of art but not much use for anything other than commercial cooking [for various reasons].

 * stainless is is the best, most excellent pro-sticking surface around ... unforunately

jules

[pjanda1]

Another cast iron vote.  I've got a 12" Lodge, and it is fine.  But, my favorite pan is a 10" small logo Griswold.  Old Griswolds are hands-down better than the Lodge.  They are thinner (lighter) and polished smooth on the inside.  It makes a difference.  The large logo/label early ones (by early, we're talking nearly a century old) are collectible, so the prices are too high.  IME, the "medium" and "small" label are just as nice, but can be had cheap on ebay (and are still really, really old).  You see them in junk stores/flea markets too, but often the seller sees "griswold" and asks too much.  Other vintage pieces are o.k..  Many (like the common Wagner) are nicer than Lodge, but I haven't found any others that compete with Griswold.

Of course, condition is important.  Rust is easily removed (I use a car battery charger to do it electrolytically), but if the iron is badly pitted, you won't have a nice cooking surface.

Paul
www.wildburroaudio.com