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11-21-2019, 06:32 AM

My wife uses cast iron skillets I inherited from my Grandmother. They have to be from the '20's or '30's.


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11-21-2019, 06:43 AM

20+ year old CALPHALON POTS&PANS and HENCKL cutlery.


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11-21-2019, 09:15 AM

I'm cooking with gas as the planet turns into a hellish nightmare.
  
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11-21-2019, 09:30 AM

my main stovetop pan is a Scanpan deep saute pan

stock pot is a Rachel Ray... don't know where/why she got it, but that thing browns meats at a lower temp better than any pot I've had in my life... it surprises the hell out of me every time

fine edge knives are older wood handled Japanese stainless steel

serrated edge knives are Cutco double-d

did the cast iron thing for a long time, but now most of my cast iron is Staub enameled stuff, almost strictly for ease of maintenance reasons

some of those links above are sweet!! good stuff guys
  
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11-21-2019, 01:56 PM

Quote:
Originally Posted by overlord View Post
I'm cooking with gas as the planet turns into a hellish nightmare.
Is there anything else to cook with in you home?


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11-21-2019, 03:02 PM

Quote:
Originally Posted by overlord View Post
I'm cooking with gas as the planet turns into a hellish nightmare.
That is very disappointing.

I figured you would be using a coal or wood stove.
Keeping your cooking organic.


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11-22-2019, 04:07 AM

Quote:
Originally Posted by overlord View Post
I'm cooking with gas as the planet turns into a hellish nightmare.
I use an Iron as I do not iron my shirts anymore.

Nah. I did see the main character on the Netflix series Rake.
Excellent by the way. The attorney used an iron and an iron
skillet to grill steaks.

I like my money going to an Edison company. Former
employer dontchaknow. Turning carbon products into
energy.
  
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11-22-2019, 05:50 AM

I wanted a good set of cast iron pans so I bought some expensive ceramic coated ones, le creuset. Very disappointed. Sure, you don't have to worry about them rusting or scratching a glass top stove. But, they won't take seasoning at all. Everything sticks to them. Takes a half hour of serious scrubbing to get them clean every time. I'm looking for something else. I can't have a grill where I live. I was looking for a pan to cook steaks.


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11-22-2019, 05:59 PM

Quote:
Originally Posted by strmanglr scott View Post
Pans specifically.

I was out to get a new set of skillets/saute pans and a couple of saucepans awhile ago.

I had a saute pan made by Scanpan along time ago. Worked awesome, much like a cast iron skillet. I broke the handle on it and finally pitched it. A new set, 3 saute pans, 2 sauce pans and a couple lids ran under around $450 iirc.

Came across a you tube video on carbon steel pans. Their basically a lighter weight cast iron skillet. Season them, same care.

I got a Lodge largest one, 12" about 6 months ago. It works great. There is no need for a non-stick teflon/copper/ceramic coated pan ever.

I got that 12" from Cabelas for $40.

I just bought the 10" and 8" from Lodgemfg.com direct and both pans for $62 w free shipping.
You convinced me, got the Lodge 15 inch skillet.

  
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strmanglr scott
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11-22-2019, 07:24 PM

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Originally Posted by UGOTDA7 View Post
You convinced me, got the Lodge 15 inch skillet.

As someone else said, they were buying the Matfer Bourgeat. They rated the best among America's Test Kitchen video.

I watched many videos on carbon steel pans before I bought my first. I was in no hurry, got hot on the idea and then didn't pull the trigger until months later.

Couple things made my choice. 1. I wanted to buy an American product. 2. They come pre-seasoned, although I saw a video that said their seasoning of the pan isn't that great. 3. Watched a guy with close to a dozen pans said he would scrub a new un-seasoned pan for an hour or two to get the wax off that keeps the raw pan from rusting in package. Then you still need to season the pan, maybe multiple times and I've seen videos of people screwing up their initial seasoning.

The Lodge comes seasoned but through initial use I ended up re-seasoning it.

It takes a few uses to get it going. The oil has to build up on the pan. Imo, takes less work than a raw metal pan. Btw, keep tomato sauce out of the pan for long periods of time, same for cast iron.

How many pans can you use on any heat surface, from induction to campfire.

These pans, just like cast iron date back a very long time.


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11-22-2019, 08:01 PM

Love this topic, cookware is almost as collectible as pool cues. I have lodge cast iron pans12 and 14”, Dutch ovens 2qt and 7qt one Griswold 10 inch fry pan, DeBuyer stainless set, 2 Matfer steel pans, and a Woll nonstick. Shun knife set with block , a Henkel 10 inch chef and Santoku. A couple Sabatier carbons and an Old Hickory carbon steel chefs 10 inch in the mix as well. A wicked sharp system to keep all the knives sharp enuf to take off a finger. When you have been cooking for 30 years kinda hard to part with the favorites.

I agree with previous comments that the old cast iron pans from griswold and the like are better. Lighter smoother and overall a joy to use. I have a coupon from Lodge for their new Blacklock line that is lighter and supposed to be a griswold like pan. Any one here used one?

Last edited by sixten38; 11-22-2019 at 08:06 PM.
  
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strmanglr scott
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11-22-2019, 08:13 PM

Quote:
Originally Posted by sixten38 View Post
Love this topic, cookware is almost as collectible as pool cues. I have lodge cast iron pans12 and 14”, Dutch ovens 2qt and 7qt one Griswold 10 inch fry pan, DeBuyer stainless set, 2 Matfer steel pans, and a Woll nonstick. Shun knife setons block , a Henkel 10 inch chef and Santoku and a couple Sabatier carbons in the mix as well. A wicked sharp system to keep all the knives sharp enuf to take off a finger. When you have been cooking for 30 years kinda hard to part with the favorites.

I agree with previous comments that the old cast iron pans from griswold and the like are better. Lighter smoother and overall a joy to use. I have a coupon from Lodge for their new Blacklock line that is lighter and supposed to be a griswold like pan. Any one here used one?
If you have Matfer steel then you know.

I also have a flat cast iron round griddle and a 12" cast iron from a few decades ago. If you want old school cast iron, yes there is a difference, just hit up the antique malls and flea markets. You'll find a great buy.

I thought I saw a video on the old pans vs new, that the old were ground smooth on the surface. This would leave tiny pockets open. These pockets held that oil coating that comes w seasoning and flavor. The new pans are not ground and thus have textured feel on the cooking surface.

Have not heard of the blacklock.


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11-22-2019, 08:28 PM

Quote:
Originally Posted by ChopStick View Post
I wanted a good set of cast iron pans so I bought some expensive ceramic coated ones, le creuset. Very disappointed. Sure, you don't have to worry about them rusting or scratching a glass top stove. But, they won't take seasoning at all. Everything sticks to them. Takes a half hour of serious scrubbing to get them clean every time. I'm looking for something else. I can't have a grill where I live. I was looking for a pan to cook steaks.
Every pan is non-stick with the right amount of oil and heat.


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11-23-2019, 08:12 AM

I have an iron frying pan I've had for over 40 years. I just got a new non-stick 10 inch frying pan from, Tramontina, the Pro 3004 model. It's aluminum. I use that 10 inch pan a lot. I have a lot of Calphalon too.
  
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11-23-2019, 10:08 AM

To many chemicals are transferred from non stick coatings into the food.

Wont touch them.


Keep your head down and admire the shot.


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