One pan to rule them all?

[delmar]

Agree with desol - used to buy cheapie non sticks at costco commercial yearly and rotate out. Have now looked to non Teflon alternatives.

Don't go with scan pans. They don't honor warranty, dont handle heat well, and have known issue with handle junction. I'll spare the forum with details, but if you need to know more, just ask.

My mom has a bunch of my grandma's cast iron, including one with a big + or cross on bottom. Anyone know what it is? They are all smooth as glass on bottom. Apparently mine when my mom decides she doesn't want them any more. Looking forward to it.

For economical, I have been enjoying the sur la tabLe "green pan" relabels. Conduct heat well, good release, clean up well. Pretty light weight, which is a pro and con with me. But couldn't beat the price at holiday sale with online discount.

+1 for all clad. Love using them. Will get more when funds are available (probably when CKTG shuts down...ha ha)

Last, my well seasoned lodge cast irons will only be taken from my cold dead hands. I enjoy them that much.

[J david]

The criss on the bottom is a Griswold.

[gastro gnome]

Still, if you want something for omelettes made with fresh out of the fridge eggs, nothing but teflon will do.

Respectfully disagree

You find cast iron does this for you?

I have a Wagner that I personally stripped and restored. It's very nice, but I don't think it handles cold eggs well.

Although, I should admit, that I mostly fry eggs, rather than making omelettes, so maybe I should amend my statement to specifically apply to that. I think frying eggs is the most difficult test because all the protein-heavy, fat-free white is on the bottom in direct contact with the pan and the oil.

[J david]

Still, if you want something for omelettes made with fresh out of the fridge eggs, nothing but teflon will do.

Respectfully disagree

You find cast iron does this for you?

I have a Wagner that I personally stripped and restored. It's very nice, but I don't think it handles cold eggs well.

I do. They are not all the same and how well the seasoning sticks to the pan is different from one to the next. Brands don't matter and you can't tell by looking at them either. I've stripped and refinished at least 150 pieces of vintage cast iron and have used them all along the way. I've owned a Finex and unloaded it because it wouldn't season like I wanted. I've moved on from very collectable pieces for the same reason. My guess is the iron composition varies and this can affect how well the seasoning sticks.

Also, it is important to start with a hot pan and then add your fat. I made omlets this morning on a Wagner. I routinely cook cold eggs on a large griddle pan. I couldn't live without my cast iron.

[sharksfan7]

I think frying eggs is the most difficult test because all the protein-heavy, fat-free white is on the bottom in direct contact with the pan and the oil.

Yeah. As much as I love my carbon steel for omelettes, when I try to do fried eggs they stick pretty badly. I like my eggs over easy and I have a hell of a time flipping em without breaking everything. With my teflon coated skillet, they slide around like a hockey puck on ice and I can flip them with a quick snap of the wrist. Anyone got the secret to frying eggs over easy in carbon steel or cast iron? Is my seasoning just not good enough?

[desol]

A bit of oil and low heat = non stick in any pan.

[Kalaeb]

Been looking at some hand made carbon steel recently. This one caught my eye but I have never used it.

http://blanccreatives.com/store/saucier

[TomCutlery]

A bit of oil and low heat = non stick in any pan.

This is truth, I fry eggs all the time in stainless clad, no sticking except I use a little butter with eggs.

[DicedZombies]

Personally, I don't want teflon anywhere near any food I'm ingesting...

Interesting on the Finex. The handle did look a little bulky actually on their web page. I figured the corners were to make it easier to wedge food against, to get out of the pan.

I've used the sides for that also. The handle actually fits my hands great, and it really does do a great job of staying cool.

I'm not saying they are the best, just that I love their character and performance. I bought them during the fathers day sale so I got a good price and free shipping.

[S Clark]

"
My mom has a bunch of my grandma's cast iron, including one with a big + or cross on bottom. Anyone know what it is? '

Sounds like a Griswold, out of Pennsylvania. They were a higher quality brand back in the day.

[S Clark]

Oops. J. David was way ahead of my and I missed his response.
Anyway, they are nice cast iron pans.

[noobknife]

I recommend a heavy stainless steel wok. it has a smaller bottom so you'll minimize the cool spots for heat distribution. You can steam, fry, cook, saute, and even smoke in it with some hacking.

[Afjagjones]

Wow- all good advice. I'm leaning toward a the chef's pan/wok/tall fryer. I like the all-clad but thats not in the price range...

In the vollrath range- which line is sufficient?

Whats the advantage of a "domed" lid?

[ceast]

Been looking at some hand made carbon steel recently. This one caught my eye but I have never used it.

http://blanccreatives.com/store/saucier

Do it. A bunch of my chef friends/colleagues around town have his stuff and love it.

[ceast]

Wow- all good advice. I'm leaning toward a the chef's pan/wok/tall fryer. I like the all-clad but thats not in the price range...

In the vollrath range- which line is sufficient?

Whats the advantage of a "domed" lid?

I have a cheap carbon steel wok at work you're welcome to try and see if you like it. It was given to me and we never use it. Might need a little seasoning love.

[salemj]

Wow- all good advice. I'm leaning toward a the chef's pan/wok/tall fryer. I like the all-clad but thats not in the price range...

In the vollrath range- which line is sufficient?

Whats the advantage of a "domed" lid?

I find that a domed lid promotes much more even cooking. I'm not going to pretend to be too scientific about it, but it essentially allows the very hot air to get farther away from the food before cooling and condensing; this also likely produces better convection currents in the air overall. Think of it like tenting a steak: too close and the moisture will bead on the steak rather than on the tent or escaping all together.

[Afjagjones]

I find that a domed lid promotes much more even cooking. I'm not going to pretend to be too scientific about it, but it essentially allows the very hot air to get farther away from the food before cooling and condensing; this also likely produces better convection currents in the air overall. Think of it like tenting a steak: too close and the moisture will bead on the steak rather than on the tent or escaping all together.

Seems legit. I was thinking it might offer some tagine-action.

[Chefspence]

A bit of oil and low heat = non stick in any pan.

You can also salt the pan before you add the food. Helps with release

[gastro gnome]

A bit of oil and low heat = non stick in any pan.

You can also salt the pan before you add the food. Helps with release

Never heard that one before Chefspence. I may give that a try.

I like this method for frying eggs so low heat is a no go:

https://www.youtube.com/watch?v=jQD6S6v4TyU

[Kalaeb]

Wow- all good advice. I'm leaning toward a the chef's pan/wok/tall fryer. I like the all-clad but thats not in the price range...

In the vollrath range- which line is sufficient?

Whats the advantage of a "domed" lid?

Depends. I try to buy the best I can...I don't want to have to buy again in three years. The Vollrath triply version is good but more pricey, likely around 100-150 for a saucier. I used the aluminum with stainless interior coating in my restaurants for years. If your intent is just to get something until you get out of the place you are in go for that. If you intend to use for the rest of your life, get the triply.