Cooking pans?

[DuckDawg22]

Yeti cast iron skillet.
There's a thread here somewhere about how good it is.

For $250 it better come with a few dozen eggs

 

[Axle]

Just curious what makes expensive cast iron better than the cheap stuff?

We have been making fried eggs several times a week for probably a decade+ in the same little $10 Lodge pan. They slide right out most of the time. Occasionally they’ll stick just a little.

 

[Jpsmith1]

Just curious what makes expensive cast iron better than the cheap stuff?

We have been making fried eggs several times a week for probably a decade+ in the same little $10 Lodge pan. They slide right out most of the time. Occasionally they’ll stick just a little.

Scarcity. Name appeal.

Theres nothing you can do with a hundred year old Griswold that you can't do with a $20 lodge or other inexpensive modern piece.

 

[Wrench]

I only have cast iron pans. I haven't had anything else since the 90's.

I have lodge that I sanded the rim off and smoothed the inside. I have wagner and Griswold too. The lodge is heavier and takes more heat than the better quality pans... but the lodge gets the most action because it's my biggest pan and we're cooking for 4 kids.

Biggest learning experience is to not use too much oil. I get the pan hot enough to barely smoke bacon grease and put a little bit in the pan and wipe it around with a paper towel....then toss the eggs on. They will not stick and they don't get that crispy edge.

I do over easy and omelets on my cast 2 burner griddle and scrambled in my 12". I like the access of the griddle.

I only have a pair of restaurant size spatulas too... no plastic and big enough to flip jumbo eggs by the pair.

 

[Wolfshead]

We use made-in stainless steel pans, and lodge cast iron.
The Leidenfrost technique is important for making it non stick.
Looking into ceramic and carbon steel pans too