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Old 01-15-2015, 06:08 PM   #41
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Old 01-15-2015, 09:31 PM   #42
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I use cast iron for steak. I have Teflon, and stainless clad pans also. However for breakfast, I have found nano ceramic can't be beat. Just a little butter, and I mean a little, i.e. with the pan warm just move a stick of butter around in the pan to lightly coat. Fried eggs with the lid on, great. Omelets never stick. Deconstructed omelets, all the stuff mixed in the pan, including cheese, never sticks. Ours look like these:



These are my goto pans now! Had the smaller one for over a year and no scratches. They are so easy to clean they never go into the dishwasher. I have never had anything stick.
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Old 01-15-2015, 09:57 PM   #43
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I use the same frying pan as Midcap: All-Clad which even goes in the dishwasher. I have a glass top range so cast iron even if flat bottom is not suitable.
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Old 01-15-2015, 10:49 PM   #44
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+1. I have several now and love them.


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Old 01-15-2015, 11:37 PM   #45
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I use cast iron 'La Cruisset' it's pricey but I picked mine up 1/2off and it last forever. I cook eggs in butter and for frying fajitas etc I use Grapeseed oil which has a higher smoking point than olive oil and is very healthy.


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Old 01-16-2015, 07:53 AM   #46
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I've got two cast iron skillets I've used for over 30 years and relatives used many years before that. They are my go to but do need re seasoning occasionally. All meats go in it unless stir frying and then it's a non stick TFall.
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Old 01-16-2015, 10:16 AM   #47
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Wait...I use cast iron frying pans nearly every day on my glass top stove. Or whatever that stuff is called from the 80s...."Ceran"?

What is the problem I've been missing? Hmmmm.
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Old 01-16-2015, 10:34 AM   #48
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A few scanpans. They're awesome.


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Old 01-16-2015, 01:23 PM   #49
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A little sideways from this topic but I enjoy cooking too and I think having a gas stove is as or maybe more important than the skillets you use. Just never have liked electric stoves.
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Old 01-16-2015, 01:48 PM   #50
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A little sideways from this topic but I enjoy cooking too and I think having a gas stove is as or maybe more important than the skillets you use. Just never have liked electric stoves.
Although I agree with you, I think this is akin to the "charcoal" v. "gas" grill debate. :-)

We had gas in an apartment for one year while still in school. Took us 23 years, but we eventually got around to gutting a kitchen (and the surrounding house) and going back to gas. Just wish it hadn't taken so long...
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Old 01-16-2015, 07:12 PM   #51
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I purchased a set of Revereware (copper bottom) when I was a newlywed back in 1984. I bought them piece by piece at very low cost from the Revere discount outlet in a town nearby.
I can abuse them and they still come clean after a nice long soak. They are obviously dishwasher safe. I periodically use Bartenders Friend brand powder cleaner and a steel wool pad for inside and out.
I also have non stick pans for the occasional omelet.
And of course, a 10 inch cast iron for steaks and burgers. I use plain hot water to clean it. I season the cast iron pan after every time I use it, and put it on the gas burner for 10 minutes at high heat to make sure no food residue survives.
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What kind of frying pan do you use?
Old 01-18-2015, 01:53 PM   #52
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What kind of frying pan do you use?

I have no idea what type of frying pan my wife uses. I only know it's heavy, can move very quickly and hurts


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Old 01-18-2015, 01:55 PM   #53
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I have no idea what type of frying pan my wife uses. I only it's heavy, can move very quickly and hurts
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Old 01-18-2015, 02:21 PM   #54
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I started using Ceramic Pans about a year ago and I have been very happy.

I bought low cost ceramic pans and they work great for me. Scan Pans are high-end ceramic pans, so I'm sure they are wonderful. Also, ceramic are thought to be healthier because you are not consuming any flaked off teflon.
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Old 01-18-2015, 02:30 PM   #55
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I use a steel wok myself. DH likes his teflon pan which he finally agreed to replace with something anodized. I have a cast iron skillet I use sometimes when I feel tired for the extra iron content (and use on a glass top range).
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Old 01-18-2015, 06:08 PM   #56
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We have six different pans and each is used for different styles of cooking. Two are cast iron, an 8 inch and a large ci pan. We have a small, medium and large non stick soufflé pans, a flat bottom short sided non stick. The medium and large soufflé pans have vented glass lids.


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Old 01-18-2015, 07:53 PM   #57
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I forgot I also have an Instant Pot from Amazon with a saute feature. I cook what I can in there. It heats up very fast and is a real energy saver compared to the range top. And I have been trying to remember to use my stainless steel, electric wok more. It uses less energy than the stove top wok.
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Old 01-18-2015, 08:29 PM   #58
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Cast iron skillet handed down from my granny. She got it in the early 1920s.
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Old 01-18-2015, 09:41 PM   #59
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I prefer round.
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Old 01-18-2015, 09:46 PM   #60
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I prefer round.
Only in plan view. Otherwise it might roll off the stove and across the floor.






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