Spyderco Forums

Pan? Who cooks in pans these days? I use an air fryer.

Cast iron here. I grew up with it and never needed anything else... although that air fryer sure sounds good!

I have different pans for different uses. Sometimes you want a bit more stick than non stick or cast iron. Sometimes you want to cook at higher heat sometimes you make a sauce that comes together easier in stainless.... The real question is why in the world are they still making and installing inferior electric stove tops

That's true. I don't think stove top elements have taken much of a jump technology wise in many years.

We use stainless steel whith and whithout coating.

In Austria and Germany the rate of electric stove tops is >95%.
Electric Ceran stoves are the standard for more than 30years and the new standard upcoming is Ceran induction stove (for more than ten years almost)!

In the south of europe there are more gas stoves.
But in middle and North Europe there are more electric stoves.

I miss cooking on gas. The even flame doesn't cause the dips and rises in convection I experience even on glass top electric or the old coil

As this economy seems to be getting worse and with this current "virus scare" I've just about totally quit eating out at restaurants all together. I've inherited quite a nice array of different cookware over the years. But two types of cookware that I use the most are my stainless "RevereWare" cookware with the copper bottoms. To me RevereWare and particularly the older USA made stuff is about as good as it gets.

I've also accumulated quite a few pieces of cast Iron cookware and lately I've been using them more and more as time goes. I'm finding it intriguing that there is so much to know about the use of cast iron cookware>> I'm also really blown away that Cast Iron cookware is making such a great comeback and it's popularity is growing by the day.

I'm discovering that our parents knew far more than we ever gave them credit for.

JD Spydo wrote: ↑

Mon Aug 10, 2020 2:19 am

I'm discovering that our parents knew far more than we ever gave them credit for.

That is something I still wish I could tell my dad, almost every day.

ChrisinHove wrote: ↑

Sat Aug 01, 2020 2:29 am

Our main pans are a stainless - aluminium - stainless laminate and work well except the totally non non-stick fry pan!

I bought a cheap CI pan for the bbq a few years ago and sanded smooth the bottom with a circular disc sanding attachment for my drill. Messy but it worked.

Most of the cast iron cookware we see this side of the pond is Le Creuset style enamel coated, which is good but can’t take the high temperatures of a grill.

Can you share photos of your sanded cast iron?

Stainless steel and cast iron.

xceptnl wrote: ↑

Sat Aug 15, 2020 12:49 pm

ChrisinHove wrote: ↑

Sat Aug 01, 2020 2:29 am

Our main pans are a stainless - aluminium - stainless laminate and work well except the totally non non-stick fry pan!

I bought a cheap CI pan for the bbq a few years ago and sanded smooth the bottom with a circular disc sanding attachment for my drill. Messy but it worked.

Most of the cast iron cookware we see this side of the pond is Le Creuset style enamel coated, which is good but can’t take the high temperatures of a grill.

Can you share photos of your sanded cast iron?

Sorry it took a while. Sanded and very well seasoned now.

xceptnl wrote: ↑

Fri Jul 31, 2020 6:37 pm

I've been on a cast iron kick for the last few years. Indoor, outdoor, oven, grill or campfire it really does make the best food. (Note the worn Teflon coating of my better half's skillet)

All you need is some "celeries" in dat pan and you got the Holy Trinity chere!

I've been on a ceramic kick the last few years, currently every pot/pan I own is ceramic-lined. I do love cast iron, but haven't invested in one since I became a "grown-up." It's on the kitchen list, but not super high.

most of our cookware is All Clad Copper core, plus two Lodge skillets..

My main pan is an ALL-Clad 12" nonstick.

JonLeBlanc wrote: ↑

Sat Aug 22, 2020 11:21 am

All you need is some "celeries" in dat pan and you got the Holy Trinity chere!

xceptnl wrote: ↑

Mon Aug 24, 2020 4:01 pm

Made my keto Philly cheesy chicken tonight.

Like this?

I just bought a cast iron casserole/Dutch oven pot from Ikea. Inexpensive and seems like good quality.

Made a first bread loaf / boule in it yesterday and it baked (even) better than my previous efforts in Pyrex and in stainless steel.

This piece on a craftsman who makes copper pots was pretty interesting:

https://youtu.be/mTztlpAcips

The one in my hand at the time of cooking.

Hehe.