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    Thread: I need a new frying pan, what type of finish should I look for?

    1. Member kenny301's Avatar
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      04-09-2012 10:38 PM #1
      I cook breakfast almost every day and have managed to severely damage the finish on a cheap non-stick frying pan over the course of the last three months despite only using plastic utensils and never putting cold water on the hot pan. My eggs have been sticking a little worse every morning and I am beginning to see metal through the finish around the edges of the pan. The pan is also thin aluminum and sits crooked on the electric burner causing omelets to be lopsided, eggs over medium to run around, and bacon to cook unevenly. I was looking around amazon and noticed that there are a few different finishes for non-stick. What would be a good option for heavy use? Right now I only need an 8” pan because I only cook for myself.

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      04-10-2012 08:43 AM #2
      I use the cheapest possible small non-stick pan for eggs. It's perfect for 2-3 eggs at a time and never sticks.

      I like to cook bacon on a wire rack in a half baking sheet in the oven at 375 F. You can do a whole pound and have bacon for snacks all week.

      I think you're doing something wrong if you're destroying a non-stick pan that quickly. Are you usnig a silicone spatula for your eggs? Pam or some sort of non-stick spray does amazing things with eggs and teflon. I don't even really wash my egg pan either. A pan lasts a few years or until the wife leaves the burner on, whichever comes first.

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      04-10-2012 09:20 AM #3
      I'm of fan of cast iron coolware. Inexpensive and it will last forever. Using 100-year-old skillets is not uncommon.

      If you don't want to go tha route, non-stick skillets by Wearever generally win inexpensive skillet comparison tests by America's Test Kitchen.

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      04-10-2012 09:24 AM #4
      Hmmm ... thet now recommend T-Fal Professional Non-stick Fry Pan. Wearever wasn't in that test.

    5. Member LGBoogie19's Avatar
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      04-10-2012 11:42 AM #5
      get the orgreenic pan from the infomercial i heard it works

    6. Member dieselraver's Avatar
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      04-10-2012 12:14 PM #6
      i constantly buy the tramonita commercial grade fry pans from costco. i replace them religously after 6 months due to the coating eventually wearing down and being pretty much useless (as well as dangerous) set of 2 runs about $24.99




      edit - the frying pan sits crookedly because its warped, usually occurs with thin metal pans such as the aluminum one you own when you cook something then throw it in the sink or fill it with water. basically any extreme temperature change will cause warping.

    7. Member kenny301's Avatar
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      04-10-2012 07:37 PM #7
      It is possible that one of my roomies did the cold water in the hot pan trick. I am sure that would also damage the finish in addition to warping the metal.

      I use the same plastic spatula every day when I cook and on rare occasion a wooden spoon or plastic tongs.

      I'll have to check out the cheap frying pan test.

      I was peeping one of the enamel coated pans on amazon that had mostly good reviews. However, it seems like a lot of people are coming back after a few months and updating saying that the finish wears really quickly. Not sure about the as seen on TV one though.

    8. Member SurferbobGolf's Avatar
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      04-12-2012 08:55 AM #8
      Quote Originally Posted by dieselraver View Post
      I'll second these. We picked them up about a month ago after our one from JcPenney bit the dust.

      If you have a place like Marshalls or Ross you can find some good deals on name brand cookware.
      Quote Originally Posted by JKREW
      These kind of threads make me want to punch puppies in the face.
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    9. Member dieselraver's Avatar
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      04-12-2012 09:11 AM #9
      Quote Originally Posted by kenny301 View Post
      It is possible that one of my roomies did the cold water in the hot pan trick. I am sure that would also damage the finish in addition to warping the metal.

      I use the same plastic spatula every day when I cook and on rare occasion a wooden spoon or plastic tongs.

      I'll have to check out the cheap frying pan test.

      I was peeping one of the enamel coated pans on amazon that had mostly good reviews. However, it seems like a lot of people are coming back after a few months and updating saying that the finish wears really quickly. Not sure about the as seen on TV one though.

      don't waste your time buying a really expensive non-stick. they are not meant to be kept for extended periods of time. honestly i keep mine 6-12 months. sometimes 18 months MAX.

      if you use it every day and its anything but ultralow heat get rid of it and get a new one.

      don't use plastic it melts and releases chemicals. use silicone spatulaas. get a set of 4 off amazon for like $10.00

      spend about 10-25 on a good frypan. all you need is an 8" and a larger 12" or the extra large which i think is either 14 or 16"

      http://www.amazon.com/COMMERCIAL-ALU.../dp/B000IV54UM

      http://www.amazon.com/Ozeri-Textured...4235893&sr=1-1

      these green earth frying pans are great at marketing. don't buy it. and don't buy into the "safer hype" listen up im going to teach you something.

      **** All frying pans utilize the same teflon coating to make them "non-stick ****

      what makes frying pans different and "better quality" is the how they create a floating surface above the nonstick coating thus protecting it. think of reverse golf ball dimples. the teflon is protected by sitting in the valleys whereas the protective stuff, such as this green earth pan is usually a hardened enamel or ceramic coating which protects the teflon from being scraped by spatulas, metal utensils etc.

    10. 04-13-2012 03:28 PM #10
      Quote Originally Posted by Cooper View Post
      I'm of fan of cast iron cookware. Inexpensive and it will last forever. Using 100-year-old skillets is not uncommon.
      Yes ^ 1000 !

      Once you season it (which does take some time) a cast iron pan is very much non-stick as well.

      Non-stick creeps me out. There are some very nasty chemicals in theer which I do not want to ingest.

      kaNUK

    11. Member XClayX's Avatar
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      04-13-2012 07:23 PM #11
      I'm baking a cake in my 8" cast iron pan right now. Then I might throw it in the fire later and fry up some dinner. Once seasoned scrub it out warm with water and wipe down your good.

      Cast Iron

      Highly recommend Lodge Cast iron pans.
      https://secure.lodgemfg.com/storefro...idProduct=3923

    12. Member kenny301's Avatar
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      04-13-2012 09:39 PM #12
      Maybe I'll just go with cast iron. My roomie has a big, probably 12"+ cast iron pan that he never uses. Its too big for my purposes though.

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      04-14-2012 11:12 AM #13
      Any teflon coated aluminum frying pan for pancakes and eggs. Cast iron for everything else. For a thin aluminum pan I occasionally use a sheet copper trivet under the pan to minimize hotspots. A gas stove can make hotspots more than electric.

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      04-14-2012 01:53 PM #14
      Lodge makes the best current cast iron cookware. Better older cookware, though, which can be glass-like smooth: Griswold, Wagner, Favorite Piquaware, Wapak, Sidney Hollow Ware, BSR, CHF, etc.

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      04-14-2012 02:05 PM #15
      Quote Originally Posted by XClayX View Post
      I'm baking a cake in my 8" cast iron pan right now.
      I made Tennessee Apple Upside Down Cake in a cast iron skillet. Let me know if you want a link to it. Very easy recipe. Smells great while baking since it has molasses in the batter.

      Edit: Here it is ...

      http://www.thesmokering.com/forum/vi...25518f0aa7f72d
      Last edited by Cooper; 04-14-2012 at 02:08 PM.

    16. Member XClayX's Avatar
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      04-15-2012 03:25 PM #16
      ^^ That looks good! My cake turned out well. Frosted it right in the pan, cut and serve.

    17. Member vr6Cop's Avatar
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      04-15-2012 10:46 PM #17
      Listen to Cooper about the cast iron pans.

      You can either get them in the store, or browse around garage sales, flea markets or estate sales. I have about a dozen cast iron pans of different types and sizes, some of which are getting close to 100 yrs old. They are the original non stick cookers (when seasoned and kept properly) and you can use them for many things other than eggs & bacon (and upside down apple cake).
      Cheers, Adrian
      726 bottles of beer on the wall.

    18. Member XClayX's Avatar
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      05-01-2012 03:23 PM #18
      So what did you end up getting and how do you like it?

    19. Member kenny301's Avatar
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      05-08-2012 12:32 AM #19
      I ended up going with a Lodge 8" cast iron pan. I like it a lot so far and may be ordering a 10" soon.

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      05-08-2012 09:33 AM #20
      I can maybe get you in a vintage 10-inch skillet.

      http://thesmokering.com/forum/viewtopic.php?t=50886

    21. 05-08-2012 10:09 AM #21
      Welcome to cast iron! I see the addiction is already beginning....

      First a skillet, then a bigger one... Then maybe a grill pan or melting pot... then you move up to fajita sizzlers and dutch ovens... pretty soon you're deep into the hard freaky stuff like vintage waffle irons and bunny shaped cake pans...

      There are worse vices

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      05-08-2012 10:19 AM #22
      Katie ... come on over to the WAGS forums.

      http://griswoldandwagner.com/cgi-bin/yabb/YaBB.pl

      I joined WAGS last year.

    23. 05-08-2012 11:15 AM #23
      I'll join up and see you there, thanks!

    24. Member kenny301's Avatar
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      05-08-2012 07:55 PM #24
      Quote Originally Posted by Cooper View Post
      I can maybe get you in a vintage 10-inch skillet.

      http://thesmokering.com/forum/viewtopic.php?t=50886
      I ordered a 10" Lodge before I got off at 7am. I wish that I would have waited! Let me know what else you can maybe get me into

      I forgot my TSR username quite some time ago. I forgot it was still around.

      Katie, very true. There are worse vices that I probably already have!

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      05-09-2012 09:06 AM #25
      Here's a very good and very easy one-skillet meal when you receive the size 8 skillet: kielbasa with spaetzle and caramelized onions. I used Italian sausage instead since I couldn't find preservative-free kielbasa. The reipe is iin the link below.

      http://www.food.com/bb/viewtopic.zsp?p=5595832

      Made it for the annual VWVortex Daytona 500 - Matt's (TheGinMill) Birthday Party this year.

      A very useful piece is also a round griddle. I have a Griswold 9/609 (9 is the size, 609 is the pattern number) that is probably my most used piece. Just used it this morning to make Egyptian eggs. Great for Frenct toast, grilled cheese, etc.

      Here's what it looks like: http://www.ebay.com/itm/Griswold-No-...item46037ea4fd

      Mine is a large block logo piece, so it is earlier than the small logo piece. Mine dates 1925 - 1940.\

      Mine is just a good user. It has some minor pitting and a little damage from a wire brush on the cooking surface. Still completely non-stick after stripped and re-seasoned, though.
      Last edited by Cooper; 05-09-2012 at 09:10 AM.

    26. Member kenny301's Avatar
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      05-09-2012 12:28 PM #26
      I'd like a round griddle but I'm not sure how much use it would get. I don't eat bread/wheat/grains. Outside of pancakes and stuff what else is it good for?

      I'll definately be trying the recipe though. I can substitute almond or coconut flour and extra egg for the wheat flour.

      I am going to buy grass fed beef for the first time today and I can't wait to try a skillet steak!

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      05-10-2012 09:42 AM #27
      Yeah, you might not use a round skillet that much.

      Ask me first begore you buy anything else, if you want.

      Here's using my oldest piece of cast iron to roast some poblano chilies on Saturday for chicken enchilidas. Cinco de ayo is also my wife's birthday, so I made Mexican food.

      http://www.food.com/bb/viewtopic.zsp?t=332871

      The piece could be 200+ year old.

      Someone at a museum saw it in a thread on a barbeque web site and wanted to buy it. He sent me an X-ray of something he thinks is similar. Theirs is in a concretion from a ship wreck off the Florida coast in 1783. They believe the ship was loyalists fleeing the American revolution.

      He said that it looks like four legs were attached to his. If so, I think his is different and was used for hearth cooking, where you raked coals under it.
      Last edited by Cooper; 05-10-2012 at 10:07 AM.

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      05-14-2012 12:20 PM #28
      My wife and I went to the Brimfield Antiques Show last Friday.

      I walked by a plated griddle, and my wife pointed to it on the ground.

      Had it in a lye bath for two days. It's a size 8, pattern 608. Large block logo, 1925 - 1940.
      Paid $10. Didn't even offer a lower price when the person said it was $10. Really nice piece.





      Last edited by Cooper; 05-14-2012 at 12:23 PM.

    29. Member kenny301's Avatar
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      05-14-2012 05:26 PM #29
      Nice!

      I am enjoying both of the skillets I picked up. Cooking bacon/eggs is definately different. I have to keep the heat lower so I don't burn bacon (which I have done twice now) and so the eggs don't stick. I want to do a skillet steak tonight but I may wait for the 10" skillet to be seasoned a little more. I have had to scrub bacon and egg remnants off of the cooking surface with a stiff bristled brush a few times. Today only a little but was left behind to clean.

      I'll definately hit you up if I need anything else. The next thing I may get is a dutch oven for doing stews and chili while camping.

    30. Member dieselraver's Avatar
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      05-14-2012 09:34 PM #30
      Quote Originally Posted by kenny301 View Post
      Nice!

      I am enjoying both of the skillets I picked up. Cooking bacon/eggs is definately different. I have to keep the heat lower so I don't burn bacon (which I have done twice now) and so the eggs don't stick. I want to do a skillet steak tonight but I may wait for the 10" skillet to be seasoned a little more. I have had to scrub bacon and egg remnants off of the cooking surface with a stiff bristled brush a few times. Today only a little but was left behind to clean.

      I'll definately hit you up if I need anything else. The next thing I may get is a dutch oven for doing stews and chili while camping.

      i have the dutch oven for camping its fantastic. let me see if i can dig out some photos

      Last edited by dieselraver; 05-14-2012 at 09:37 PM.

    31. Member XClayX's Avatar
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      05-16-2012 12:13 AM #31
      What size dutch oven do your recommend? I'm looking at maybe picking one up for camping this year.

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      05-16-2012 08:23 AM #32
      Many sites recommend starting with a 12-inch Dutch oven stating that a lot of recipes are sized for that size Dutch oven. That'll be 6 - 8 quart, depending on the depth. My later user is a 12-inch, 7 quart Lodge.

      Here it is: http://www.food.com/bb/viewtopic.zsp?p=5077178, http://www.food.com/bb/viewtopic.zsp?p=4908730.

      Here are some recipe sites I have bookmarked.

      http://www.justdutchovenrecipes.com/index.html

      Hmmm ... "Byron's Dutch oven" web site isn't loading for me.

      If you want a vintage Dutch oven, ask over at the WAGS forums.

      The collection I bought last year had some neat Dutch ovens. A couple from 1920.

      The collection also had a bunch of late "Made in USA" 5-quart Dutch ovens without lids. They originally had glass lids. Need to find a Boy Scout troop to donate them to.
      Last edited by Cooper; 05-16-2012 at 09:04 AM.

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      05-16-2012 08:56 AM #33
      For camping, you might want to also consider the older-style spider (i.e., has legs) with a flat top, like ...

      http://www.cabelas.com/product/Campi...3Bcat104257980
      Last edited by Cooper; 05-16-2012 at 09:04 AM.

    34. Member kenny301's Avatar
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      05-16-2012 09:01 PM #34
      The spider style looks like it would be best for my use

      Thanks for all of the sites/tips. I appreciate it!

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      05-17-2012 08:41 AM #35
      You're welcome.

      Here are some more sites:

      http://www.idos.com/

      There are lots of Dutch oven societies throughout the country, like ...

      http://www.ani-lati.org/seabreeze/index.htm

      The cinnamon roll recipe I make i from the above site: http://www.food.com/bb/viewtopic.zsp?t=289011

      If you do a search for "boy scout cooking" you get a lot of Dutch oven stuff.

      The person that runs thesmokering.com, a barbeque web site, is big into Dutch oven cooking.

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