Coytee Posted January 7, 2014 Share Posted January 7, 2014 I've got several sizes of CI (Cast Iron) I'd be happy to send you one for you to try. This way you can get a real world idea of how it cooks. Just be cautious on grabbing the bare handle while cooking (or for short while thereafter) Honest offer. Heck, I've sent amps, active crossovers out for tryouts, why not a piece of iron. I won't however, send out my square egg skillet.... I use it every morning Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted January 7, 2014 Moderators Share Posted January 7, 2014 For eggs and sautéing, there's nothing better than cast iron. I use our two cast iron skillets more than anything else. Just used one 5 min ago, ran water in it wiped it out and put it back on the still warm stove to dry, it's always that easy. Made cornbread in it last night works great for baking also same cleaning. Quote Link to comment Share on other sites More sharing options...
USNRET Posted January 7, 2014 Share Posted January 7, 2014 (edited) Magnalite professional for the last 25 years. You will have to buy used, be sure it is the real deal (stamped GHC). Samples Edited January 7, 2014 by USNRET Quote Link to comment Share on other sites More sharing options...
holtrp Posted January 7, 2014 Share Posted January 7, 2014 We have some cast iron pans, which are great so long as they stay oiled maintained. We also have a full set of Viking pots and pans. Pretty spendy but we cook a lot and they last forever. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted January 7, 2014 Moderators Share Posted January 7, 2014 Unless I missed some news, death is certain for all of us. A little Snarky today ? Gotcha........... could not help it.......I was just reading about snarkyness Quote Link to comment Share on other sites More sharing options...
joessportster Posted January 7, 2014 Author Share Posted January 7, 2014 (edited) I remember when i was around 16 or 17 and at my dads for the summer, he had some party where they showed off some stainless steel cookware. I believe the point was for him to buy a set and then sell the cookware for them (kinda like tupperware used to do) All this talk about kitchen products has me wanting to go outside and split some wood or something Edited January 7, 2014 by joessportster Quote Link to comment Share on other sites More sharing options...
jason str Posted January 7, 2014 Share Posted January 7, 2014 I use stainless myself, works great until you burn somehing on it. Also have one cast iron skillet that is used often, once you break them in it makes for a nice pan. Quote Link to comment Share on other sites More sharing options...
joessportster Posted January 7, 2014 Author Share Posted January 7, 2014 i watched a video on you tube that says you can season a stainless pan same as cast iron, I tried it and didnt work for me Quote Link to comment Share on other sites More sharing options...
oscarsear Posted January 8, 2014 Share Posted January 8, 2014 Caphalon has to be hand washed or it too deteriorates. I have an induction cooktop and it requires magnetic capable pans. I'm using a stainless steel cheapo set I got a Costco 8 years ago. The neat deal with induction is that you don't burn the food as easily. So these pans are working great. Get a new cooktop. Quote Link to comment Share on other sites More sharing options...
holtrp Posted January 8, 2014 Share Posted January 8, 2014 Bar keepers friend cleaner works great on stainless. Quote Link to comment Share on other sites More sharing options...
McMiRA Posted January 8, 2014 Share Posted January 8, 2014 (edited) I have one cast iron pan that I cook everything in, it belonged to my great grandmother, then grandmother and now it's mine. Everything else is done on the grill. If you know how to use one you can't beat it. As for my wife, she isn't allowed to touch it. She cooks on the claded cuisinart set we have. My mom has an inductive cooktop and uses allclads, but they cost more than my first car. If you want to get into good clad set for a decent price, you can buy the emirill set they sell at bed bath and beyond. It's made by allclad. I still say you can't beat cast iron if you know how to use it. Just keep it oiled, and get into a habit of cleaning as you cook. I wipe it out as soon as I pour the food out while it's still hot, give it a light scrub if needed then wipe thin coating of olive oil on it and put it back on the hot burner and turn the stove off. If I burn something into it I address it right then instead of when it because to hard to clean. Same advice works on your grill. Clean after you cook, not before. Edited January 8, 2014 by McMiRA Quote Link to comment Share on other sites More sharing options...
joessportster Posted January 8, 2014 Author Share Posted January 8, 2014 I've got several sizes of CI (Cast Iron) I'd be happy to send you one for you to try. This way you can get a real world idea of how it cooks. Just be cautious on grabbing the bare handle while cooking (or for short while thereafter) Honest offer. Heck, I've sent amps, active crossovers out for tryouts, why not a piece of iron. I won't however, send out my square egg skillet.... I use it every morning I llove this forum, very generous offer , but my dad has a selection of cast iron and right now hes about 20 feet away thanks though Quote Link to comment Share on other sites More sharing options...
Boxx Posted January 8, 2014 Share Posted January 8, 2014 (edited) Whenever possible I use my "Lodge" cast iron cookware. However, I have been very pleased with a few pieces of "Perfect Green" cookware that I received when I bought a Nuwave induction cooktop. Edited January 8, 2014 by Boxx Quote Link to comment Share on other sites More sharing options...
mustang guy Posted January 8, 2014 Share Posted January 8, 2014 On a side note, I was fishing on the Greenbrier river one day and found a very large (15 or 18") iron skillet with a rope end tied to it on the bottom. Somebody had been using it as an anchor. We took it to camp and put it to use. I use stainless for browning/searing, green pan or cast iron for frying. When I cook for the soup kitchen, I use commercial aluminum pans. I make coffee in a Bunn. Quote Link to comment Share on other sites More sharing options...
Scrappydue Posted January 8, 2014 Share Posted January 8, 2014 Caphalon has to be hand washed or it too deteriorates. I have an induction cooktop and it requires magnetic capable pans. I'm using a stainless steel cheapo set I got a Costco 8 years ago. The neat deal with induction is that you don't burn the food as easily. So these pans are working great. Get a new cooktop. real cooks use gas stoves, sorry Quote Link to comment Share on other sites More sharing options...
McMiRA Posted January 8, 2014 Share Posted January 8, 2014 Maybe it's only me, but I find the topic of cookware being labeled as "hot" in the forum worth a little chuckle Quote Link to comment Share on other sites More sharing options...
holtrp Posted January 8, 2014 Share Posted January 8, 2014 real cooks use gas stoves, sorry +1 Quote Link to comment Share on other sites More sharing options...
Marvel Posted January 8, 2014 Share Posted January 8, 2014 We have a 40 + year old set of SaladMaster stainless steel We went to a friends house for a Salad Master demo years ago. That's some really nice cookware. Now they are doing a 7 layer stainless/titanium set. I don't want to know the price. Bruce Quote Link to comment Share on other sites More sharing options...
tigerwoodKhorns Posted January 8, 2014 Share Posted January 8, 2014 What do you guys use for knives? (to cut food up before cooking, not self defense). Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted January 8, 2014 Share Posted January 8, 2014 What do you guys use for knives? (to cut food up before cooking, not self defense). Chicago Cutlery and a Chef's Choice sharpener. It'll cut the end of your finger off as fast as the fancy stuff. Quote Link to comment Share on other sites More sharing options...
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