Help with getting a new frying pan

Quoted message said:

From: Pete [email hidden]

Quoted message said:

My wife bought me a set of nice Calphon non-stick pans. But she gave me the cash to get a "perfect"
frying pan.

Any suggestions??

You have the non-sticks already so what exactly do you need this pan to do for you?

IMHO every kitchen should have a 12-14 inch cast iron pan and/or a 14 inch SS pan that is oven safe.
A good oven safe slant sided sauteuse is nice if you do that sort of cooking.

Quoted message said:

I do have a nice big SS expensive frying pan. Tried to cook a few things and they stuck bad... any
suggestions on this?

You're not using enough oil.

Ellen

"SportKite1" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

IMHO every kitchen should have a 12-14 inch cast iron pan and/or a 14 inch

SS

Quoted message said:

pan that is oven safe.

From my experience, most home kitchen stoves don't have burners big enough to evenly heat even a 12
inch pan, much less a 14 inch one.

Hal Laurent Baltimore

The non-stick set did not come wth a big pan.

Now I need a bid pan.

I don't have any cast iron pans, what should I be looking for?

(SportKite1) said:

Quoted message said:

From: Pete [email hidden]

Quoted message said:

My wife bought me a set of nice Calphon non-stick pans. But she gave me the cash to get a
"perfect" frying pan.

Any suggestions??

You have the non-sticks already so what exactly do you need this pan to do for you?

IMHO every kitchen should have a 12-14 inch cast iron pan and/or a 14 inch SS pan that is oven
safe. A good oven safe slant sided sauteuse is nice if you do that sort of cooking.

Quoted message said:

I do have a nice big SS expensive frying pan. Tried to cook a few things and they stuck bad... any
suggestions on this?

You're not using enough oil.

Ellen

"SportKite1" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

IMHO every kitchen should have a 12-14 inch cast iron pan and/or a 14 inch SS pan that is oven
safe. A good oven safe slant sided sauteuse is nice if you do that sort of cooking.

As another poster mentioned, 14" is a very large pan indeed for most home stoves. Measure before you
purchase. And if you purchase cast iron, be aware that you'll need to season the pan, otherwise
things will stick.

Quoted message said:

Quoted message said:

I do have a nice big SS expensive frying pan. Tried to cook a few things and they stuck bad...
any suggestions on this?

Quoted message said:

You're not using enough oil.

Not necessarily. I use SS pans very often and rarely use much oil/butter/whatever. The secret is
heating the pan correctly, then adding whatever oil I'm using, allowing the oil to come up to
temperature and then adding the food. Many foods -- frikadeller, for example -- have a natural
release point, meaning that they'll come free of the cooking surface on their own once they've
developed enough of a crust.

-j

In article <[email hidden]>,

(SportKite1) said:

Quoted message said:

From: Pete [email hidden]

Quoted message said:

My wife bought me a set of nice Calphon non-stick pans. But she gave me the cash to get a
"perfect" frying pan.

Any suggestions??

You have the non-sticks already so what exactly do you need this pan to do for you?

IMHO every kitchen should have a 12-14 inch cast iron pan and/or a 14 inch SS pan that is oven
safe. A good oven safe slant sided sauteuse is nice if you do that sort of cooking.

Quoted message said:

I do have a nice big SS expensive frying pan. Tried to cook a few things and they stuck bad...
any suggestions on this?

You're not using enough oil.

Ellen

Hot pan, cold oil, food won't stick. Learnt that from "The Frugal Gourmet" It works most
of the time.

--
Sprout the Mung Bean to reply...

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<[email hidden]>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗

In article <[email hidden]>,

jacqui{JB} said:

"SportKite1" <[email hidden]> wrote in message news:20040127215120.21957.00000543@mb-
m22.aol.com...

Quoted message said:

IMHO every kitchen should have a 12-14 inch cast iron pan and/or a 14 inch SS pan that is oven
safe. A good oven safe slant sided sauteuse is nice if you do that sort of cooking.

As another poster mentioned, 14" is a very large pan indeed for most home stoves. Measure before
you purchase. And if you purchase cast iron, be aware that you'll need to season the pan,
otherwise things will stick.

Quoted message said:

Quoted message said:

I do have a nice big SS expensive frying pan. Tried to cook a few things and they stuck bad...
any suggestions on this?

Quoted message said:

You're not using enough oil.

Not necessarily. I use SS pans very often and rarely use much oil/butter/whatever. The secret is
heating the pan correctly, then adding whatever oil I'm using, allowing the oil to come up to
temperature and then adding the food. Many foods -- frikadeller, for example -- have a natural
release point, meaning that they'll come free of the cooking surface on their own once they've
developed enough of a crust.

-j

A #14 is great for roasting, and will fit a small turkey. ;-)

--
Sprout the Mung Bean to reply...

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<[email hidden]>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗

"Wear-ever" cookware. Not too expensive and very nice. The 8", 10", and 12" non-stick frying pans
are wonderful. Heavy with a good feel. Available at Walmart. Dave

Pete said:

My old non-stick pans were trashed, so I threw them out....

My wife bought me a set of nice Calphon non-stick pans. But she gave me the cash to get a "perfect"
frying pan.

Any suggestions??

I do have a nice big SS expensive frying pan. Tried to cook a few things and they stuck bad... any
suggestions on this?

thanks

Pete said:

My old non-stick pans were trashed, so I threw them out....

My wife bought me a set of nice Calphon non-stick pans. But she gave me the cash to get a
"perfect" frying pan.

Any suggestions??

18" cast iron skillet from Lodge. Cost you no more than $15 and you can use the rest of the money
for buying some ingredients to cook on it! 🙂

Quoted message said:

I do have a nice big SS expensive frying pan. Tried to cook a few things and they stuck bad... any
suggestions on this?

I have both non-stick and cast iron, as well as a stainless steel pan that I use as a saucier since
its edges are curved like one. But, for just about everything, I get out one of my cast iron
skillets (I have them in sizes from 8" up to 18"😉 and use them. The only time the others get used is
when my wife doesn't want to go through the routine of cleaning and oiling the cast iron...

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?" "Die for oil
suckers....suckers....suckers...." - Jello Biafra

Pete said:

The non-stick set did not come wth a big pan.

Now I need a bid pan.

I don't have any cast iron pans, what should I be looking for?

Absolutely.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?" "Die for oil
suckers....suckers....suckers...." - Jello Biafra

Quoted message said:

"Herr Darryl Achtung Pierce" oinks:

:

Quoted message said:

for just about everything, I get out one of my cast iron skillets (I have them in sizes from 8" up
to 18"😉 and use them. The only time the others get used is when my wife doesn't want to go through
the routine of cleaning and oiling the cast iron...

Um, your Frau's name wouldn't happen to be Edith...

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

in article [email hidden], Pete at
[email hidden] wrote on 1/27/04 9:12 PM:

Quoted message said:

My old non-stick pans were trashed, so I threw them out....

My wife bought me a set of nice Calphon non-stick pans. But she gave me the cash to get a
"perfect" frying pan.

Any suggestions??

I do have a nice big SS expensive frying pan. Tried to cook a few things and they stuck bad... any
suggestions on this?

thanks

I'm thinking you might need to read up on cooking techniques. I don't mean recipes, I mean "how to
cook", the right way.

Sign up for a basic cooking class at your local adult education program.

in article [email hidden], Katra at
[email hidden] wrote on 1/28/04 2:37 AM:

Quoted message said:

Hot pan, cold oil, food won't stick. Learnt that from "The Frugal Gourmet" It works most of
the time.

Oh no, not this again! It's not "really" cold oil. It's oil that's not been heated yet. You know,
room temp oil.

Pete <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

The non-stick set did not come wth a big pan.

Now I need a bid pan.

I don't have any cast iron pans, what should I be looking for?

You should actually be looking for a carbon steel pan. Forget cast iron. It's for babies (just watch
the flaming that comment starts
:-) ).

Get a carbon steel pan the size you want. Treat it like a cast iron one, except keep water off of
it. I find having a metal pot scraper that is used only to clean this pan will help. Season with
oil and coarse salt first and keep surface oiled between uses. Within a few weeks, it will acquire
the patina that will make it as good if not better than a commercial non-stick pan and more
durable as well.

In my experience, you might want to avoid cooking egg beaters in it anyway (see that thread) :-)

--

"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003

Pete said:

But she gave me the cash to get a "perfect" frying pan. Any suggestions?

In general there's no such thing as perfect because each specific application has a different
perfect. Get a cast iron skillet. Once it's been properly seasoned it's as close to nonstick as
you can get without fancy chemicals. Get one with fancy chemicals for stuff you want to slide
around in it.

Quoted message said:

I do have a nice big SS expensive frying pan. Tried to cook a few things and they stuck bad... any
suggestions on this?

You have confused stick resistant with non-stick. If you drop a steak into a stick resistant pan and
turn it over, the steak is *supposed* to stay in the pan. But then allow the steak to cook naturally
at its own pace, and buy the time your supposed to flip it, it will have naturally released from the
pan. That's what stick resistant means. Don't flip too often, don't overuse the spatula.

OR you're cooking with far too much heat. Having used cheap pans folks get used to using far
too much heat. Then they switch to better more conductive pans and they don't remember to turn
down the fire.

PENMART01 said:

Quoted message said:

"Herr Darryl Achtung Pierce" oinks:

:

Quoted message said:

for just about everything, I get out one of my cast iron skillets (I have them in sizes from 8" up
to 18"😉 and use them. The only time the others get used is when my wife doesn't want to go through
the routine of cleaning and oiling the cast iron...

Um, your Frau's name wouldn't happen to be Edith...

Why, Sheldon, do you like me or something? You're spending alot of time not replying to anything in
followups to my posts. And, where is this german stuff coming from?

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

Darryl L. Pierce said:

The only time the others get used is when my wife doesn't want to go through the routine of
cleaning and oiling the cast iron...

You let other pepole clean your pans?? My god, you enjoy risk!

Dennis

I had a 6" Calphon omelette pan. It was fine but not perfect and you had to be very careful how you
cleaned it and used it. It was very expensive.

I have few cast iron frying pans of various sizes. I think the sizes are 3", 2 - 6" and a 14" or 16"
frying pan. They cost mere dollars each. One problem with them is that they are perfect. They hold
their temperature perfectly. They brown food perfectly if that is your objective at any temperature.
One need only wipe them with tissue to clean them regardless of what you have cooked in them. I have
a box of frying pans of various descriptions but I have no need to use or access them. The cast iron
ones remain number one without competition.

occupant said:

I had a 6" Calphon omelette pan. It was fine but not perfect and you had to be very careful how
you cleaned it and used it. It was very expensive.

I have few cast iron frying pans of various sizes. I think the sizes are 3", 2 - 6" and a 14" or
16" frying pan. They cost mere dollars each. One problem with them is that they are perfect. They
hold their temperature perfectly. They brown food perfectly if that is your objective at any
temperature. One need only wipe them with tissue to clean them regardless of what you have cooked
in them. I have a box of frying pans of various descriptions but I have no need to use or access
them. The cast iron ones remain number one without competition.

Same here. About the only things I don't cook in cast iron these days is eggs, pancakes, (I have the
electric griddle for them) and bases for souffles (I have a stainless steel saucier for those).
Everything else (including the occasion tarte tatin) are done in the appropriate sized cast iron
skillet (I have them from 4" up to 18"😉 or the dutch oven.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"