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What material is your frying pan or skillet?

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  • Aug 17th, 2021 9:21 pm
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Jul 13, 2014
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What material is your frying pan or skillet?

Cast iron? Stainless steel? Carbon steel? Ceramic? Ceramic coated? Nonstick? Aluminium?


I'm trying to upgrade my cookware but the options are overwhelming.
Last edited by MayorOfToronto on Aug 16th, 2021 3:20 pm, edited 1 time in total.
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8 replies
Deal Expert
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Feb 11, 2007
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Cast iron, I'd also like to get a carbon steel pan. Also have a stainless pan and Heritage Rock pan, but those are used less.
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Dec 6, 2017
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Cast irons are my workhorse....outputs are just better.
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Jun 24, 2015
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my eggs stick to cast iron, so i went with the Teflon coated or some thing like that?
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Jun 25, 2004
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Have become a big fan of my carbon steel pans the last 2 years. Both for searing and for non-stick.
Alternatives for searing would be either my cast iron or tri-clad stainless steel pans.
Alternative for non-stick would be the usual T-Fal non-stick.

Are you willing to "baby" your pans, or do you want convenience?
Cast iron and carbon steel require a little more care... stainless steel/aluminum/non-stick, less so.
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GoodFellaz wrote: my eggs stick to cast iron, so i went with the Teflon coated or some thing like that?
Your cast iron pan might need to be used/seasoned some more.
Deal Expert
Feb 7, 2017
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Have several …

Big honking cast iron good for many jobs (esp meats)
Copper clad stainless steel … perfect for sautéed onions, peppers, & mushrooms
Tfal for breakfast … bacon & eggs
Small non stick for individual fried eggs (egg McMuffin size)

Also have a Deep Dish Non Stick Skillet with lid we use for mostly seafood dishes with sauces
(Like Steamed Mussels Provencal, or in White Wine & Garlic Cream Sauce)

And lastly … a few old skillets we’ve recycled by delegating them to open flame cooking on the bbq or for camping trips
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Oct 13, 2008
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MayorOfToronto wrote: Cast iron? Stainless steel? Carbon steel? Ceramic? Ceramic coated? Nonstick? Aluminium?


I'm trying to upgrade my cookware but the options are overwhelming.
It's not overwhelming.

It depends on what you are using them on.

Electric Glass range.
Electric coil range.
Gas Range.
BBQ.

Simple process of elimination that is taught in elementary school.
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Mar 14, 2018
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If you are asking this question, I suppose you are not used to cooking. In that case, get one non-stick and one cast iron. Use the cast iron for meats that need searing or shallow frying. Use the non-stick for everything else. Keep the cast iron well seasoned and replace the non-stick as it gets scratches or scraps off or starts loosing its function.

Later on you can get stainless steal for sauce, sautee, etc. but I don't think you need it for now.

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