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.

 

[Steve300xcw]

I've had a Lodge 12" deep sided thing with a lid for quite a while now. Ended up with a 12" stargazer last year.

Those 2 are pretty much the only pans I ever use. Wouldnt buy the stargazer again though

 

[Wrench]

You CAN deep fry your eggs if you want to.... but you can also do fine with just enough oil in the pan to make it shiny with a wipe of paper towels.

 

[5MilesBack]

You CAN deep fry your eggs if you want to....

Of course, and all that butter adds browning too. (Insert drooling emoji here).
Now camping, there's a bunch of bacon grease in there too.

After my wife and I got married back in the 90's, we bought an entire set of heavy stainless steel clad pots and pans from Costco that were made in Italy. They've been fantastic. We use them all the time. If I'd known that we were going to have three girls, I would have bought three extra sets and held for them. They're heirloom quality. But we also have a few cast iron pieces as well.......regular and enameled.

 

[Wolfshead]

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

Would love to know what you think.

 

[riversidejeep]

Would love to know what you think.

Same here, I have the stainless but am looking at a carbon also.

 

[Whisky]

Cast iron is good. Carbon steel is better. I recently bought some "hybrid" pans. SS bottom, aluminum core and carbon steel cook surface. I have been very pleased with them. They heat up faster, cool down quicker, cook more even, and are way lighter than my iron and steel pans. I will say that I have yet to get that nice looking coat of seasoning on them like all the marketing stuff shows, but they remain fairly nonstick after a few cooks. Eggs are not a problem unless you cook something in the pan first (like bacon). They are not cheap. But I was considering Made In also and they aren't cheap either.

https://www.stratacookware.com/