frying pan - fi

[Born2bwire]

Originally Posted by Bob_McBob

The difference between Lodge and Le Creuset is that Le Creuset stuff is ENAMELLED cast iron, which means it's non-reactive with acidic sauces containing stuff like tomatoes or wine. I use a Le Creuset dutch oven more than any other single piece of cookware. It is pretty much the gold standard.

As far as skillets go, the Lodge 12" cast iron skillet is an excellent choice if you are prepared to deal with cast iron. I don't use anything else for cooking up bacon and eggs. The All-Clad 12" pan here is just as good.

I do keep non-stick frying pans around for some stuff, but my skillets get used a lot to pan-sear steak and fish, which you can't do properly with a non-stick pan.

Lodge has a line of enamelled cast iron products. Heck, I got my Lodge enamelled dutch oven at Walmart. For nonstick I go with cast iron too. I just reseasoned mine with shortening a week ago and I'm still amazed at how slick the pan is.