I Bought New Frying Pans

Norman said:
Rich,

I have some Tramontina pans in my collection and IIRC they are stainless steel with an aluminum sandwich to better distribute heat. Cleanup after using them is easy.

On the advice of a professional cook I bought a Kitchenaid Teflon pan dedicated to frying eggs and used for nothing else. It makes over medium eggs to fit my taste.
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Thanks. One of my brothers used to manage restaurants and told me the same thing. Every commercial kitchen he's been in has only used non-stick for eggs.

That's actually pretty much what I do. Most of my pots and pans are stainless. But these pans came in a set of three, and I don't think Sam's would have been willing to split them up for me.

Rich
 
LeCrueset and Griswold in our kitchen - Teresa doesn't have to lift weights on days she cooks.
 
RJM62 said:
Thanks. One of my brothers used to manage restaurants and told me the same thing. Every commercial kitchen he's been in has only used non-stick for eggs.
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Diners (aka greasy spoons) don't cook eggs on the flat grill any more?
 
asicer said:
Diners (aka greasy spoons) don't cook eggs on the flat grill any more?
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Some diners fer sure use flat tops. It wouldn’t be Murica anymore if we couldn’t get breakfast prepared on a flat top in a diner...
 
murphey said:
Eggs over easy in the cast iron - perfect every time.
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Yup, and they never stick. Your Teflon pan will get sticky after awhile, you can still keep the eggs from sticking with a bit of oil or spray, but they will eventually. With cast iron, never.

That, and I truly love how it cooks. Cast iron imparts a texture I can get no other way.
 
steingar said:
Yup, and they never stick. Your Teflon pan will get sticky after awhile, you can still keep the eggs from sticking with a bit of oil or spray, but they will eventually. With cast iron, never.

That, and I truly love how it cooks. Cast iron imparts a texture I can get no other way.
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Until some unknowing wife, like mine, wants to wash the cast iron skillets..... Never wash cast iron.. Wipe it clean with a rag with a little oil on it, put away so the wife can't find them....
 
Clark1961 said:
Some diners fer sure use flat tops. It wouldn’t be Murica anymore if we couldn’t get breakfast prepared on a flat top in a diner...
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Some of the best breakfasts are served in diners. Diners use flat top grills to cook their eggs. Commercial flat top grills are made from carbon steel. Therefore, isn't a carbon steel pan what you want for cooking eggs?
 
asicer said:
Some of the best breakfasts are served in diners. Diners use flat top grills to cook their eggs. Commercial flat top grills are made from carbon steel. Therefore, isn't a carbon steel pan what you want for cooking eggs?
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No. Want cast iron. The steel cookware that I have is okay but not particularly easy to use. It’s cheaper since less material is required but that makes for hotspots.
 
Clark1961 said:
. The steel cookware that I have is okay but not particularly easy to use. It’s cheaper since less material is required but that makes for hotspots.
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Carbon steel? Or stainless steel?
 
Clark1961 said:
Yes
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There's a difference between carbon steel and stainless steel, you know. Except for being not as heavy, carbon steel behaves like cast iron. Stainless steel does not.
 
asicer said:
There's a difference between carbon steel and stainless steel, you know. Except for being not as heavy, carbon steel behaves like cast iron. Stainless steel does not.
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I never would have guessed there might be the slightest bit of difference between carbon and stainless steel until I came to POA for such enlightenment. <— That was sarcasm.

There are significant differences between cast iron, carbon steel and stainless steel. There is a reason cast iron cookware is significantly thicker than stainless or carbon steel. Thickness is a concern for hotspots. Carbon steel is commonly coated which changes cooking characteristics. Stainless is mostly care free but I have purchased heavy bottom stuff for even heating.
 
Zeldman said:
Until some unknowing wife, like mine, wants to wash the cast iron skillets..... Never wash cast iron.. Wipe it clean with a rag with a little oil on it, put away so the wife can't find them....
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Even if it gets washed it can be seasoned quite easily. I do mine from time to time.
 
Woks are usually spun carbon steel like your industrial cooktop. The advantage of cast iron pans over a wok is that the heat is distributed more evenly due to the weight. Other than that, the surface is about the same and you season and clean it much the same. Woks are designed to be put on high heat and lots of stirring to keep the food evenly cooked.
 
But do you have a hangar for your pan? New vs. used? Did you finance or go into debt for your new pan?

(Sorry, I'm recovering from reading the airplane threads)

I just plan on replacing non-stick pans every 5 years or so. All others were a lifetime purchase.
 
They actually heat pretty evenly:

ham-and-jack-cheese-omelet-a.jpg


ham-and-jack-cheese-omelet-b.jpg


It's a little hard to tell with the Tabasco sauce, but the heat distribution isn't bad at all.

Rich
 
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