Cast Iron or Non-stick?

On Sat 03 Sep 2005 07:57:03a, kilikini wrote in rec.food.cooking:

Quoted message said:

I have some nice center cut pork chops for dinner that I intend to pan fry.
I don't like using cast iron skillets and as such I prefer to pan fry my
stuff in non-stick. My hubby insists on cast iron. In all honesty, do you
really notice a difference?

kili

kili, I like non-stick for some things like eggs, delicate breadings, etc.,
but cast iron does give a much better browning effect to pieces of meat,
especially if not breaded.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

kilikini said:

I have some nice center cut pork chops for dinner that I intend to
pan fry. I don't like using cast iron skillets and as such I prefer
to pan fry my stuff in non-stick. My hubby insists on cast iron. In
all honesty, do you really notice a difference?

kili

Cast iron used (conditioned) properly should already be non-stick. And yes,
you notice a difference (not just in weight). It has browning properties
equal to none. Baking - just put it in the oven. Grilling? Just put it on
the grill. No handles to worry about melting, no "coating" to worry about
scraping with metal utensils or special scrub pads (you don't scrub or soak
cast iron).

Jill

kilikini said:

I have some nice center cut pork chops for dinner that I intend to pan fry.
I don't like using cast iron skillets and as such I prefer to pan fry my
stuff in non-stick. My hubby insists on cast iron. In all honesty, do you
really notice a difference?

To me, the difference between frying meats whether breaded or not in
non-stick vice cast iron is that frying in non-stick seems more like
stewing the meat. The meat juices don't chrystalize (for lack of the
proper terminology) as well or as quickly in non-stick as in cast iron.

....Picky

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 03 Sep 2005 07:57:03a, kilikini wrote in rec.food.cooking:

Quoted message said:

I have some nice center cut pork chops for dinner that I intend to pan

fry.

Quoted message said:

Quoted message said:

I don't like using cast iron skillets and as such I prefer to pan fry my
stuff in non-stick. My hubby insists on cast iron. In all honesty, do

you

Quoted message said:

Quoted message said:

really notice a difference?

kili

kili, I like non-stick for some things like eggs, delicate breadings,

etc.,

Quoted message said:

but cast iron does give a much better browning effect to pieces of meat,
especially if not breaded.

--

So, better browning. This kind of makes me want to do a comparison thingy.
Hmmmmmm.

kili

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

I have some nice center cut pork chops for dinner that I intend to
pan fry. I don't like using cast iron skillets and as such I prefer
to pan fry my stuff in non-stick. My hubby insists on cast iron. In
all honesty, do you really notice a difference?

kili

Cast iron used (conditioned) properly should already be non-stick. And

yes,

Quoted message said:

you notice a difference (not just in weight). It has browning properties
equal to none. Baking - just put it in the oven. Grilling? Just put it

on

Quoted message said:

the grill. No handles to worry about melting, no "coating" to worry about
scraping with metal utensils or special scrub pads (you don't scrub or

soak

Quoted message said:

cast iron).

Jill

But the pans are so darn heavy! Cumbersome.......... And they sit on the
stove for 3 weeks before the hubby cleans them. LOL. I won't touch his
precious pans because, surely, I'll screw up the seasoning!

kili

"..." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

I have some nice center cut pork chops for dinner that I intend to pan

fry.

Quoted message said:

Quoted message said:

I don't like using cast iron skillets and as such I prefer to pan fry my
stuff in non-stick. My hubby insists on cast iron. In all honesty, do

you

Quoted message said:

Quoted message said:

really notice a difference?

To me, the difference between frying meats whether breaded or not in
non-stick vice cast iron is that frying in non-stick seems more like
stewing the meat. The meat juices don't chrystalize (for lack of the
proper terminology) as well or as quickly in non-stick as in cast iron.

...Picky

I can see what you mean. Actually, the sizzle isn't quite the same either
in non-stick, is it? What if you wanted to make a gravy out of the
drippings, though? It's much easier with non-stick.

kili

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 03 Sep 2005 09:13:40a, kilikini wrote in rec.food.cooking:

Quoted message said:

"..." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini wrote:
> I have some nice center cut pork chops for dinner that I intend to
> pan fry. I don't like using cast iron skillets and as such I prefer
> to pan fry my stuff in non-stick. My hubby insists on cast iron. In
> all honesty, do you really notice a difference?
To me, the difference between frying meats whether breaded or not in
non-stick vice cast iron is that frying in non-stick seems more like
stewing the meat. The meat juices don't chrystalize (for lack of the
proper terminology) as well or as quickly in non-stick as in cast iron.

...Picky

I can see what you mean. Actually, the sizzle isn't quite the same
either in non-stick, is it? What if you wanted to make a gravy out of
the drippings, though? It's much easier with non-stick.

kili

Not necessarily. If you stir flour into the drippings, it will brown
nicely and will not stick. You do not need high heat to do this. Gravy
doesn't typically stick. Just add the liquid to the cooked flour/fat
mixture as usual and continue cooking until thickened.

Thanks, Wayne!

kili

On Sat 03 Sep 2005 09:13:40a, kilikini wrote in rec.food.cooking:

Quoted message said:

"..." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

I have some nice center cut pork chops for dinner that I intend to
pan fry. I don't like using cast iron skillets and as such I prefer
to pan fry my stuff in non-stick. My hubby insists on cast iron. In
all honesty, do you really notice a difference?

To me, the difference between frying meats whether breaded or not in
non-stick vice cast iron is that frying in non-stick seems more like
stewing the meat. The meat juices don't chrystalize (for lack of the
proper terminology) as well or as quickly in non-stick as in cast iron.

...Picky

I can see what you mean. Actually, the sizzle isn't quite the same
either in non-stick, is it? What if you wanted to make a gravy out of
the drippings, though? It's much easier with non-stick.

kili

Not necessarily. If you stir flour into the drippings, it will brown
nicely and will not stick. You do not need high heat to do this. Gravy
doesn't typically stick. Just add the liquid to the cooked flour/fat
mixture as usual and continue cooking until thickened.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On Sat, 03 Sep 2005 14:57:03 GMT, kilikini <[email hidden]>

Quoted message said:

I have some nice center cut pork chops for dinner that I intend to pan fry.
I don't like using cast iron skillets and as such I prefer to pan fry my
stuff in non-stick. My hubby insists on cast iron. In all honesty, do you
really notice a difference?

Absolutely. Any time we want to get a quick, even sear on anything
(like ahi tuna or steak), the cast iron is far and away the better performer.
It heats more evenly, and as a consequence, browns more evenly, too. It's how
we get our tuna seared on the outside, raw on the inside. 🙂~ Great stuff
for frying up a batch of peppers and onions to go with Italian sausage, or
to do bacon and pancakes like we did this morning.

Ahem...just a few tips because I saw your mention of it on ABF... 🙂
You DO have to let it heat longer before using. Cast iron heats slowly, but
it retains heat like nobody's business. Do the water droplet test on it
before putting on your meat, etc. Seasoned properly, it will attain a
non-stick-like finish, only longer lasting and you'll be able to use metal
instruments on it.

Ariane

"Ariane Jenkins" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat, 03 Sep 2005 14:57:03 GMT, kilikini

<[email hidden]>

Quoted message said:

Quoted message said:

I have some nice center cut pork chops for dinner that I intend to pan

fry.

Quoted message said:

Quoted message said:

I don't like using cast iron skillets and as such I prefer to pan fry my
stuff in non-stick. My hubby insists on cast iron. In all honesty, do

you

Quoted message said:

Quoted message said:

really notice a difference?

Absolutely. Any time we want to get a quick, even sear on anything
(like ahi tuna or steak), the cast iron is far and away the better

performer.

Quoted message said:

It heats more evenly, and as a consequence, browns more evenly, too. It's

how

Quoted message said:

we get our tuna seared on the outside, raw on the inside. 🙂~ Great

stuff

Quoted message said:

for frying up a batch of peppers and onions to go with Italian sausage, or
to do bacon and pancakes like we did this morning.

Ahem...just a few tips because I saw your mention of it on ABF...

🙂

Quoted message said:

You DO have to let it heat longer before using. Cast iron heats slowly,

but

Quoted message said:

it retains heat like nobody's business. Do the water droplet test on it
before putting on your meat, etc. Seasoned properly, it will attain a
non-stick-like finish, only longer lasting and you'll be able to use metal
instruments on it.

Ariane

Thanks, Ariane. I guess I'll bite the bullet and use cast iron for the pork
chops. Damn, if I cook with it, he'd better not make me clean it, too! LOL

kili

kilikini said:

I have some nice center cut pork chops for dinner that I intend
to pan fry. I don't like using cast iron skillets and as such I
prefer to pan fry my stuff in non-stick. My hubby insists on
cast iron. In all honesty, do you really notice a difference?

Cast iron is for hardhead snobs who are out to prove something
every time they illuminate a burner. It's OK to do it "easy",
it really is!

--
So if you meet me, have some courtesy,
have some sympathy, and some taste.
Use all your well-learned politesse,
or I'll lay your soul to waste.

Quoted message said:

kilikini said:

I have some nice center cut pork chops for dinner that I intend
to pan fry. I don't like using cast iron skillets and as such I
prefer to pan fry my stuff in non-stick. My hubby insists on
cast iron. In all honesty, do you really notice a difference?

You might want to ask 'Why?' sometime, the real reason might not have
anything to do with cooking.

Regards
JonH

On Sat 03 Sep 2005 12:57:25p, I-zheet M'drurz wrote in rec.food.cooking:

Quoted message said:

kilikini said:

I have some nice center cut pork chops for dinner that I intend
to pan fry. I don't like using cast iron skillets and as such I
prefer to pan fry my stuff in non-stick. My hubby insists on cast
iron. In all honesty, do you really notice a difference?

Cast iron is for hardhead snobs who are out to prove something
every time they illuminate a burner. It's OK to do it "easy",
it really is!

There really is a difference, but there is also the best of both worlds, a Le
Creuset enameled cast iron skillet with non-stick interior.

http://tinyurl.com/bnwpv

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

When pan frying skirt steak either with butter or olive oil, I definitely
notice a difference between my Lodge pre-seasoned cast iron pan, and my
Emeril nonstick pan. I don't know why. The cast iron fried skirt steak is
crunchier.

I use nonstick for eggs and fish, and cast iron for meat.

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have some nice center cut pork chops for dinner that I intend to pan fry.
I don't like using cast iron skillets and as such I prefer to pan fry my
stuff in non-stick. My hubby insists on cast iron. In all honesty, do
you
really notice a difference?

kili

AL said:

When pan frying skirt steak either with butter or olive oil, I definitely
notice a difference between my Lodge pre-seasoned cast iron pan, and my
Emeril nonstick pan. I don't know why. The cast iron fried skirt steak is
crunchier.

I use nonstick for eggs and fish, and cast iron for meat.

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have some nice center cut pork chops for dinner that I intend to pan fry.
I don't like using cast iron skillets and as such I prefer to pan fry my
stuff in non-stick. My hubby insists on cast iron. In all honesty, do
you
really notice a difference?

kili

Throw a chunk of cold meat in cast iron and it stays hot...
Do it with a nonstick... it will be cold for a while....

I-zheet M'drurz said:

Cast iron is for hardhead snobs who are out to prove something
every time they illuminate a burner. It's OK to do it "easy",
it really is!

I _am_ doing it the easy way by using cast iron. ;P

Ariane

Chuck said:

AL said:

When pan frying skirt steak either with butter or olive oil, I definitely
notice a difference between my Lodge pre-seasoned cast iron pan, and my
Emeril nonstick pan. I don't know why. The cast iron fried skirt steak is
crunchier.

I use nonstick for eggs and fish, and cast iron for meat.

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have some nice center cut pork chops for dinner that I intend to pan fry.
I don't like using cast iron skillets and as such I prefer to pan fry my
stuff in non-stick. My hubby insists on cast iron. In all honesty, do
you
really notice a difference?

kili

Throw a chunk of cold meat in cast iron and it stays hot...
Do it with a nonstick... it will be cold for a while....

Yep, cast iron is a much better heat sink.

jim

Ariane Jenkins said:

On Sat, 3 Sep 2005 19:57:25 +0000 (UTC), I-zheet M'drurz

Quoted message said:

Cast iron is for hardhead snobs who are out to prove something
every time they illuminate a burner. It's OK to do it "easy",
it really is!

I _am_ doing it the easy way by using cast iron. ;P

My thoughts too!

Ariane Jenkins said:

I-zheet M'drurz <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Cast iron is for hardhead snobs who are out to prove something
every time they illuminate a burner. It's OK to do it "easy",
it really is!

Quoted message said:

I _am_ doing it the easy way by using cast iron. ;P

Scraping burnt food off of a frying pan (no matter how well
seasoned the pan) isn't "easy" by any stretch of the imagination.

--
So if you meet me, have some courtesy,
have some sympathy, and some taste.
Use all your well-learned politesse,
or I'll lay your soul to waste.