I'm needing a new pan and I'm just wondering what reviews you might have on the different pans & finishes. There are so many now it's hard to decifer what is best!!
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My favorite is a cast iron skillet because they take high heat well (both stove top and oven) and are super easy to clean and care for. They are also surprisingly cheap!
I also really like our all-clad stainless steel pans.
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We have all 3: iron, stainless, and non-stick.
If you go for non-stick you have to be REALLY vigilant about not scratching it. It was the last pan for us to add to the collection because we were previously irresponsible with non-stick and then we'd get all freaked out about carcinogens if it got scratched and we'd toss it. Proud to say we've been good to our non-sticks for 10 months now and they are the ones we use the most often now because they are definitely the easiest clean-up.
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You can;t go wrong with a classic cast iron
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Stainless steel or ceramic?
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@Mrs.VW: It depends on what you're using it for? We have both stainless steel and non-stick from All-Clad, and they were totally worth the investment. A SS finish is good for anything you might brown a little (so you want it to stick a bit), or if you have a sauce that will reduce. Non-stick is better for an omelette or pancakes where the whole thing will be ruined if it sticks!
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I've never used cast iron honestly! My go to are Stainless Steel and Non-Stick. Non stick for eggs mainly, and stainless for everything else because of the even heat distribution, and it just cooks things better/more evenly
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@MrsBrewer: I had a cast iron pan and ended up getting rid of it, though sometimes I wish I still had it because it's supposed to be great for potatoes.
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@spaniellove: I mean I had one at one point, but I just never used it so I think I just donated it to Goodwill or something when we moved.
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Gosh - there are so many options, I don't know what to choose! I like the non stick but I also worry about scratching it. Cast iron would be great too though for certain things - plus it could go in the oven. I would really like one that can go in the oven as well as the stove top.
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You can get pre-seasoned cast iron that work (at least for me) basically as well as a non-stick. I have one of those and the rest is stainless steel. Oh and a dutch oven (LOVE that!). I have one old stainless pan that I use for omelettes, and for pancakes I use a non-stick electric griddle.
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I like nonstick - just have to remember to be careful not to scratch it.
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I have the green non-stick pan. The one they do all the infomercials for. It is a gem! I cqan really cook an egg with no butter!
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I have all 3 types, but I have to admit I use the non-stick ones the most! The SS ones tend to stick on a lot of kinds of food, and the cast-iron are just so heavy to clean!
My fave to use are the Calphalon which come in a 2-piece budget set (at C&B or BB&B) for about $50. I use them with the silicone utensils and have had this set for about 3 years, no scratches. But when the time comes to change them, I won't feel too bad about tossing them. Easiest to clean too! -
For all-purpose stuff I prefer stainless steel. I don't like the idea of chemicals in the non-stick stuff.
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I hate nonstick scratching & chemical weirdness.. I love stainless steel, it definitely has a learning curve but it's worth it. Bar keeper's friend is a must to clean it (cheap and easy!)
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I've heard ceramic over cast iron is best. You can use metal utensils, food doesn't stick as easily compared to regular stainless and you pop it in the oven. But they're heavy. It's been on my list forever now, but I just haven't brought myself to buy one yet. I'm waiting for my current, cheapo pans to fully break down first!
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The GreenPans can also be purchased on HSN.com. They're awesome, we have a few and love them.
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We have stainless, ceramic, and some cheap non stick. The ceramic set is my favorite. I have a Paula Deen set and I love them. They're super easy to clean and I've never had anything stick. I make fried eggs in them all the time. I always hand wash them and so far they aren't scratched. I also have a couple cast iron skillets but haven't used them enough to give you any advice on those.
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we have steel and cast iron pans. i almost exclusively use the steel ones. they're similar to cast iron in that you have to season them and never clean with soap, but are much lighter.
i just asked the hubs, and he added that steel pans are ideal because they are cheap, durable, naturally non-stick when seasoned, and heat more evenly than cast iron. he would recommend de buyer pans. he knows his pans.
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If you can avoid non-stick, do it! You'll find that you really don't need it as much as you might think.
I'm a fan of steel/black steel as well. You season and care for it like cast iron, but it's nowhere as heavy/bulky to deal with. Same with enameled cast iron. I prefer that for stew/braise pots. Nothing beats a large cast iron skillet for frying chicken or baking skillet breads, but for more everyday items on the stove, cast iron hot spots pretty badly.
Aluminum's super cheap and conducts heat well, but it's reactive to acidic foods...and they're not often built well.
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If you've got basic pans already, I'd definitely get a cast iron skillet. They do just about EVERYTHING, and I love that they can go from stovetop to oven with no problem.
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it depends on what you need! we have SS and then a non-stick and cast iron and i use them all for different things.
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We have All Clad Stainless and love it.
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