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

 

[rogerdoger]

We just started using Caraway, nothing sticks and the coating doesn’t have any of the crap the others have in them.

 

[WoodlandCritter]

Following. Looking to swap from teflon to stainless (although I'll miss the delicious PFAS flavor). Should probably get a new range first though since we have 2 dead burners.

 

[CaliWoodsman]

Another thing that makes a big difference with cast iron - using a metal spatula rather than a silicone spatula.

 

[5MilesBack]

....then toss the eggs on. They will not stick and they don't get that crispy edge.

No crispy edge???? They'll be almost inedible then. I like mine with butter and olive oil, almost deep fried. Just like my pancakes. If they don't come out like a crispy fritter, I won't eat them. Too cakey.

 

[Team4LongGun]

Just ordered a set from made in, the carbon steel pans.

 

[Jpsmith1]

No crispy edge???? They'll be almost inedible then. I like mine with butter and olive oil, almost deep fried. Just like my pancakes. If they don't come out like a crispy fritter, I won't eat them. Too cakey.

Let em sit.

I have taken to cooking mine sunny side up. No flip, just let them cook until I get that nice crispy edge. Don't need a ton of grease. Just a spray of Pam is all I use.

Still fall out of my 1830s cast iron skillet.