Help needed with frying pan choices

[Kris B]

Hi,

I need some help to pick out some good frying pans.

Right now I have cast iron but I hate cleaning them and they are soooo heavy. My pans are seasoned but when I use them and they get whatever (cheese etc) on them I have to wash them with dish soap. Then I dry them and coat them with cooking oil. I rarely use them because of this and they mostly are use by DH when camping.

I also have old nonstick fry pans that have most of the non stick stuff worn off. I know that is horrible. These are the ones I want to replace.

My FIL recently gave me a couple of small stainless steel pans but I guess I don't know how to cook in them beacause EVERYTHING sticks in them.

Money is tight right now but I know using these old non-stick pans is terrible so I need some thrifty and healthy choices. I use them most every day because I dislike the cast iron and stainless. So I know I will keep using them until I get a better option.

Thanks!
Kris

[perSue]

i use stainless steel and actually prefer it - when cast iron is too much for me to use.

I also have a couple nonstick skillets for things like frying eggs or other things that can be a little more cumbersome (that my family uses since they're unfamiliar w/stainless steel).

I would recommend using cooking spray, butter/margarine (your preference) whenever cooking anything in the stainless steel.

Depending on what you read & what you believe... scratched nonstick skillets (ie, teflon & the like) _potentially_ leach chemicals (some say are carcinogens) into the food.
I'd say research & determine what you want from it.

But, my family thinks it's easier to cook eggs & other stickier foods in nonstick than in the stainless steel. So it can't hurt to have a couple of each.

Anything that requires a cooking liquid (stir fry, sauces, etc.) are super easy in stainless & cook a bit quicker than in other metals, because steel heats up so quickly. This also means a lower heat will be required.

But, do some reading online of different brands of stainless steel cookware. Not all are created equal!
And then go to a store or two & feel them... some are heavier than others.
I lucked out w/a lighter weight, heavy duty set that can be placed in the oven.
Some cheaper brands come with cheap or plastic handles & cannot be placed in the oven. This was something I was interested in, so I double checked those that I was interested in.

Also, they last longer if hand washed, but many can be placed in the dishwasher if you prefer. Good idea to make sure from reading though.

HTH

[Contrary Housewife]

I cook with all three type, stainless, cast iron, and teflon. And I have found over the years that they are not interchangeable, that each material is suited to certain types of cooking, or certain foods, and not so suitable for others.

I find that heavy stainless steel is good for low temp frying, such as browning vegetables for soup, or liquid cooking (boiling vegetables) making rice, pudding, and such. If you are going to fry eggs, meat, potatoes or such you need to add quite a bit of oil to keep it from sticking. Stainless is preferred for anything with tomatoes in it, as the acid will not harm the pan.

Also, I think a lot of people fry at too high a temp, which causes burning and sticking. Stainless holds heat well, and distributes heat evenly, so it is good for things like pudding where you cook it and don't want burned spots, but it is possible to get it too hot so that it just can't temper the heat.

Cast iron is ideal for bacon, hash browns, and steaks. It holds heat very well and very even, so it is good for long term browning, or high temps without burning. Again, you need oil in it, just because it is seasoned does not mean it is non-stick. Eggs and cheese can be especially bad because of the relatively rough surface cast iron has and the tendency of protein to stick. I can do fried eggs or omelettes in cast iron because the egg floats on the oil, but I would never do scrambled eggs because that disturbs the film of oil under the eggs and makes the raw protein stick to the pan. Tip: if you let the pan sit a couple days until the egg/cheese dries up it can usually be wiped off, if the pan is well seasoned.

There's nothing wrong with using soap on cast iron, just don't ever soak the pan in water because that will soften the seasoning and also cause rust. For the same reason, avoid recipes that use a lot of liquid, and recipes with lots of tomato sauce as the acid will remove the seasoning.

For cooking with minimal oil, use non-stick. Sounds like you are ready for new pans. Again, non-stick doesn't mean no oil. Teflon is great for eggs and for browning without a lot of grease. Kitchenaid makes some nice teflon pans. One good 12" skillet should cover most needs until you can get some other sizes.

Most non-stick is made with aluminum, and it is thin. Aluminum does not temper heat well and you are more likely to get burned spots with high heat cooking.

[savvy_sniper]

Most people do not read the instructions that come with their cookware. OFTEN they state NOT to put them in the dishwasher or NOT to use on high heat. Of course, I am sure you know not ot use metal utensils in non-stick pans. Washing in the dishwasher and cooking on high GENERALLY will damage the non-stick surface.

Also what kind of cooktop do you have? The glass-top ones (I can't remember what you call them) need special pots and pans.

I have some pots that I bought at IKEA quite a while ago. I don't know what they are made, they don't have a non-stick coating, but they are relatively non-stick. They are also relatively thick. Thin pans often don't heat evenly.

I use the thin pots and pans for heating things like water for pasta and I use the thicker pots and pans for things that can be sticky, are fried, and/or need to simmer. Also if you use the lids, you don't need to turn the heat up as high or for as long.

[Luckybustert]

I absolutely love the enamel coated cast iron pans! Everything has cooked up so well in them and they've been extremely easy to clean.

[craftypam]

I bought expensive stainless steel pans 35 years ago. I clean them with cameo cleaner. (like non abrasive comet) I paid alot of money for them, but I still have them and there is nothing wrong with them. I put them in the dishwasher with no problems. The only thing I can think of if you are having problems with sticking; maybe you have the heat too high. Just a suggestion. I would suggest to buy a pan at a time and spend a little more on them so you won't have to replace them. Maybe other posters can tell you if the expensive pans that are like teflon will last. I do know that the cheap ones won't.

Savvy sniper. I have a glass cooktop and I do not have special pans.(not sure what you mean)

[Luckybustert]

The stainless pans with teflon coating I got from QVC a few years ago (Cooks Essential brand, I think) are holding up beautifully. Every other pan I've owned with teflon had the coating get scratched and flake off, but not these. The interior cleans very easily. And Barkeeper's Friend (very inexpensive at Wal-Mart) keeps the stainless looking like new.

I agree with the suggestion to buy good pans. A cheap set that is going to warp, peel, fall apart, etc., is no bargain!

[frugalwarrior2]

I have T-fal. We buy them at garage sales and Salvation A. near new. I use the heck out of them as I cook everyday. I have 4 sets. I have a camping set,2 in use in the kitchen and one stored in reserve. If the coating comes off i put them in the recycle bin. If i ding them they go in the camping. I put them in the dishwasher and give them no love. They are great. My tools work for me I don't work for them. They heat evenly and don't cost a lot. Replacements are easy to find. JMHO.

That's hilarious LB and i were posting exact oppposite opinions at the same time.LOL

[Luckybustert]

That's hilarious LB and i were posting exact oppposite opinions at the same time.LOL

Yep, two great minds that don't think alike...LOL

[NikoSan999]

I have T-fal. We buy them at garage sales and Salvation A. near new. I use the heck out of them as I cook everyday. I have 4 sets. I have a camping set,2 in use in the kitchen and one stored in reserve. If the coating comes off i put them in the recycle bin. If i ding them they go in the camping. I put them in the dishwasher and give them no love. They are great. My tools work for me I don't work for them. They heat evenly and don't cost a lot. Replacements are easy to find. JMHO.

I second this. Got my set from my mother in law several years ago and I love them. Hubby will stick them in the dishwasher and it's fine but if I catch them first I'll pull them out. Dosen't stick and easy to wash.

But can't beat cast iron for frying potatoes or making cornbread.

[frugalwarrior2]

We have cast iron but i am far to lazy to take proper care. They are too heavy to take camping,rust and I hate tempering them. Pancakes,real ones w/ shortening, are amazing from a cask iron skillet too.

[geckoace]

I use cast iron and when I have a stuck on mess I put water in the pan and boil it, then it scrapes off super easy.
For my eggs I use a cast iron griddle pan from ikea, to prevent sticking I heat the pan then add oil and a little butter heat it, then add egg works like a charm cooks super fast

[sinopa27]

This is simple........check out the GreenPan. You won't regret it. Nonstick without the bad chemical stuff. I got mine from HSN.com.

[savvy_sniper]

http://www.ehow.com/how_4499460_buy-...s-cooktop.html

Savvy sniper. I have a glass cooktop and I do not have special pans.(not sure what you mean)

[Contrary Housewife]

That advice is true for all cooktops, not just glass ones. Heavy, flat bottom pans hold heat, distribute it, and just work better than thin pans or dented ones.

And most ceramic/glass ware is not recommended for stovetop use on any kind of burner.