Cookware

[Steve300xcw]

Single guy, when I cook I like a lot of left overs. I could do 99% of my cooking with a Lodge chicken fryer. I love that thing lol. It is a do-all pan

Toss in a stainless frypan and a crockpot and I'm good to go

 

[COJoe]

just a learning curve to make it non stick.

I have been using a generous amount of beef tallow for my fried eggs and sometimes bacon grease. What have you found that helps or prevents eggs from sticking with stainless steel? I have an old cast iron pan I use now but it's warped but well seasoned so no sticking.

I just wish it was American made.

 

[COJoe]

I could do 99% of my cooking with a Lodge chicken fryer. I love that thing lol. It is a do-all pan

I like that because you can use it for roast too.

 

[Steve300xcw]

I like that because you can use it for roast too.

Steak an eggs to stew or roasts in one pan..

 

[riversidejeep]

I have been using a generous amount of beef tallow for my fried eggs and sometimes bacon grease. What have you found that helps or prevents eggs from sticking with stainless steel? I have an old cast iron pan I use now but it's warped but well seasoned so no sticking.

I just wish it was American made.

I've found that warming up the pan on low a few minutes then adding whatever fat you prefer, let that melt, then eggs. The key is not getting to hot. I'm the guy that doesn't like the edges of my eggs crispy. Youtube guys say get pan really hot to where water balls up and rolls around the pan before adding the fat which is what I do for fish. Seems to work.

 

[longsprings]

Besides cast iron I have my grandmas.

What other cookware do you all use at home ?

Chefs choice nonstick

 

[Thinkingman]

I got rid of all my non-stick and now use cast iron and carbon steel.
Once you season both, it's really easy.
My observation is you need a bit more oil to use them but the results are so much better.
Another observation is I HATE induction cooktops.
Thus endeth the lesson.

 

[bpa556]

I got rid of all my non-stick and now use cast iron and carbon steel.
Once you season both, it's really easy.
My observation is you need a bit more oil to use them but the results are so much better.
Another observation is I HATE induction cooktops.
Thus endeth the lesson.

I agree. Induction is great for boiling/stewing/simmering, but sucks for direct cooking/frying.


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