kyleisgreat
100+ Head-Fier
- Joined
- Oct 30, 2006
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T-Fal is my preference, and not very expensive either.
Originally Posted by KYTGuy /img/forum/go_quote.gif We have had only two fry pans for the last thirty years or so: a Mauviel copper/tin washed interior, of approx 12 inch diameter - wife likes that one more, it has even heat, and it is lighter for her to move around. I like the Lodge 15 inch cast Iron...hand me down from my grandmother - it has been cookin' family dinners since about 1923 - it never sticks. Use cooking oils/butter/lard/(pork fat rules!!) and watch your heat - nothing sticks! |
Originally Posted by ericj /img/forum/go_quote.gif 1: 6: hard-anodized aluminum (the dark gray stuff) is nice, but if you cook a lot of acidic foods (like tomatoes) the coating is guaranteed to wear off. |
Originally Posted by ericj /img/forum/go_quote.gif 7: Oh yeah, the parrot thing. A teflon pan will only hurt your birds if you overheat the pan. |
Originally Posted by ericj /img/forum/go_quote.gif 7: Oh yeah, the parrot thing. A teflon pan will only hurt your birds if you overheat the pan. See above wrt teflon not being a good choice for an all-around frying pan. Teflon isn't good for anything that requires more heat than a grilled cheese sandwich. And grilled cheese is better when you cook it on cast iron (better surface texture. seriously.) |
Originally Posted by ingwe /img/forum/go_quote.gif Is it? I'd appreciate a citation supporting this. |
Originally Posted by ericj /img/forum/go_quote.gif would you settle for pictures of 20-year-old calphalon pans that lost most of the anodizing on their cooking surfaces long ago? |
Originally Posted by regal /img/forum/go_quote.gif I've been buying my wife ceramic enamel iron cookware. Easier to clean but cooks like solid iron. |