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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[Jmort1754]

We use gas too cook on.

 

[tony]

GF has Hex Ware I think it is

My, place, wal mart cookware

 

[COJoe]

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.

Thanks, I appreciate your response based upon experience.

 

[Wolfshead]

We are getting rid of all plastics in our cookware.
We now have some Lodge cast iron, some stainless steel pans my wife got me for Christmas about 15 years ago, and an enamel Dutch oven.
I just purchased two sauce pans, a 10” and 12” from Made In.
First off they are expensive!
I have been researching stainless steel pans for some time, and I decided on Made In. They are made in Italy.
I am so happy with them, but as others have said there is a learning curve to them, and they do take some care.
They heat up quickly and very evenly and maintain that heat when turned down rather well.
I’m planning on adding to my “collection” piece by piece over time.
I’ve cooked a lot of things in our pans, vegetables, meat, fish, eggs, bacon, …. I am very happy with the results.
Once the pan has cooled I rinse with hot tap water and then fill pan and let it soak for about five minutes. If there is some residue left we have a soft plastic scraper we use to remove the rest and then just wash with dish soap and a soft scrubber. Easy clean up.

 

[copenmechanism]

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.

As others have said, the key with stainless is not to put your food in when the pan is cold — that’s when it sticks. I prefer a ripping hot pan for eggs, but as long as you’re getting a “sizzle” when you place your food on, you should be good.

Use good quality fats, too — EVOO, tallow, ghee, butter, etc.