One that does not have cancer causing coating on it? I'm not sure. I do have a non stick that works great for eggs though. I paid a lot for it in hopes that it will be a high enough quality that it won't shed it's coating. So far so good.
I have a cast iron but I find it's a pain to clean, I can never really get it 100% clean. You're not really suppose to use water or abrasives to clean those. With the non stick it cleans well because it's well, non stick, so I just run it under the sink and then use dish soap and paper towel and done. If I'm feeling lazy I put it in dishwasher, but I try to avoid it as I don't think you're really suppose to put non stick pans in dishwasher even if it says you can.
I'll still stick to just whipping mine out while hot, but your an old friend (relatively, I've only been around a couple years) also I'll beg to differ with a bit
That's enough cast iron pan talk for me, youks and away !!!!
I'm generally among the first to object to flat out "incorrect" grammatical usage (things like using "he and I" as the object of a verb, versus vernacular contractions, etc), but in this case, what's so awful about what is basically a shortening of the phrase "I have just seen"?God damn it... why has this become so commonplace in our dialect as of lately? It's really worse than the their/they're/there issue because people are actually using this phrase in their speech patterns.
*sigh*
Nobody gets "fat" from an extra 60 calories here and there. They get fat from eating, in addition to probably more quite a lot more "real food" than they need in a day, the 1000 or calories of snack food and/or beer they consume without batting an eyelash or giving it a first let alone second thought while parked in front of the TV ...The grease isn't in the pan anymore. It goes somewhere.
A half tablespoon of oil (60 calories) is a small thing, but relative to what you're cooking in it (150 calories worth of egg), it pretty significant. Especially if somebody is tracking all those individually insignificant things in an effort to not be a fatass.
I'm generally among the first to object to flat out "incorrect" grammatical usage (things like using "he and I" as the object of a verb, versus vernacular contractions, etc), but in this case, what's so awful about what is basically a shortening of the phrase "I have just seen"?
Cast Iron.
Eggs don't stick to my cast iron and I even wash it with dish soap since it has a bazillion layers of seasoning, which is really just stuck on oils. I cook with plenty of ALA'a and butter both of which polymerize very well. Has a nice black patina that withstands soap even.
I started really scrubbing it when I noticed black flecks in my food which after some searching I came to the conclusion was really just dirt. Cleaning it really well reduces the black flecks.
Better cast iron pans actually have smooth surfaces, and a well-maintained seasoning is quite smooth, not rough or flaky.Cast iron does not really seem like something that would be very non stick due to the rougher surface. Kinda like trying to clean something off concrete vs off a flat plastic surface. I have yet to figure out the proper way to even clean that, I just have a build up of grease and crud on mine. I can wet a paper towel and rub it and it will come black each time. (don't really want to ruin dish cloths so always use paper towels) I use it only for meat where having a build up may add taste, kinda like a BBQ.
Better cast iron pans actually have smooth surfaces, and a well-maintained seasoning is quite smooth, not rough or flaky.
Ya, I'd pay up to an extra $50 if Lodge would just bother to sand their pans down. They are crazy cheap right now at just $20 to $40 for a skillet -- I'm willing to spend $150 on an All-Clad.
Staub has sanded down interiors, I think, but they use some enamel or paint on the outside, so no thank you.
Ya, I'd pay up to an extra $50 if Lodge would just bother to sand their pans down. They are crazy cheap right now at just $20 to $40 for a skillet -- I'm willing to spend $150 on an All-Clad.
Staub has sanded down interiors, I think, but they use some enamel or paint on the outside, so no thank you.
I'm using a Lodge right now and it's fine. You needs to use it with some high heat cooking to get it ready for use. Sear a few steaks and pork chops in it and you're golden. My only complaint is the handle it too short. I got one of those handle covers for it but you have to keep it off until you use it because it gets too close to the burner.
I'm using a Lodge right now and it's fine. You needs to use it with some high heat cooking to get it ready for use. Sear a few steaks and pork chops in it and you're golden. My only complaint is the handle it too short. I got one of those handle covers for it but you have to keep it off until you use it because it gets too close to the burner.
Are you crazy? There is nothing wrong with butter.
Assuming you don't eat a stick of it every day and engage in physical activity beyond laying in a bed and washing yourself with a stick, butter is a perfectly healthy part of your diet, like anything else that is naturally-produced.
Key to anything: be smart about what you eat and avoid fake processed bullshit.
The wife has gotten to be pretty much expert in the Chef Ramsey method of scrambled eggs, I actually prefer those now.
Bull. Butter is good for you. Eat a stick a day to coat your blood vessels so the blood flows faster. It's common knowledge.
I do put a little oil in the pan and the eggs don't stick to the bottom. They stick to the sides where there is no oil. Now I can't flip them. I have to use a spatula and end up breaking a yolk.
Do you clean yours when you get done cooking with it or do you just wipe the pan off and put it away?
I started cooking with cast iron a couple of months ago and I have a hard time not cleaning the pan with a little soap and water like I always did with my stainless or non-stick pans. It just doesn't seem sanitary to cook meat in a pan and not soap it up after. I do enjoy cooking with cast iron so far though. It cooks food differently than my old teflon stuff for sure.
You can get great results with modern pans, but they will never match what you could achieve with the older, smooth pans. You may get close, but never achieve the same level of non-stick.
That said, I've been meaning to strip my current Caphelon pan and try out the flaxseed seasoning method. And I want to try cooking with higher smoke-point oils as well when searing.
Cast iron does not really seem like something that would be very non stick due to the rougher surface. Kinda like trying to clean something off concrete vs off a flat plastic surface. I have yet to figure out the proper way to even clean that, I just have a build up of grease and crud on mine. I can wet a paper towel and rub it and it will come black each time. (don't really want to ruin dish cloths so always use paper towels) I use it only for meat where having a build up may add taste, kinda like a BBQ.