Any suggestions for a good 12" non stick skillet ?
Any suggestions for a good 12" non stick skillet ?
Cast Iron- the original non stick
I have a Calphalon 12" and it's pretty good. Use my cast iron stuff most of the time. I tried the TV stuff before. They worked good for a while but crapped out.
The kind with the copper color on the cook side are great. it's the only kind I will buy now.
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Only way to cook IMO.Originally Posted by Dirt Ball
+2 on cast iron
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+3 on cast iron
With a cast iron the type of stovetop you have needs to be considered. Got a glass top? You can get coated pans but on the plain ones look at the bottoms. Some are rougher than 40 grit sandpaper and not real friendly. Screw up and drop one and you're in for a treat, also.
I bought a Lodge brand and i'm having a hard time getting it seasoned well enough for it to be non stick, any suggestions.
Do you ever wash them ?
Keep using it and keep seasoning it. Rinse when done, wipe down and lightly coat with oil after every use. I NEVER use soap to clean mine, NEVER. Just HOT water and a rag that doesn't have any soap on it. If you want to speed the process you can do multiple seasonings in the oven at 350-375, rub the oil all over the surface, thinly, place upside down in the oven for an hour or so.. turn the oven off and let it cool in the oven. I'd put something underneath it on the lower rack to catch the excess oil ... foil tends to work ok for me.
Another vote for cast iron!!
Just can't leave well enough alone!!
98 Stratos 273 w/ 150 Faststrike
agree, cast iron
Stainless Steel Electric skillet, easy wash, can use a Brillo Pad . if needed.. wife uses it and hardly stove top for frying etc
Cast all the way... Have 4 different ones ..
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Cast iron is an excellent piece of cookware, but in a non-stick pan I'd look for economy first. That doesn't mean a fimsily constricted thin pan, but with non stick (teflon) just go for the maximum thickness aluminum, with a good teflon style coating. Basically, don't spend a ton of cash buying one with a lifetime guarantee, because that's just a bunch of crap talk to get your money. Buy a good cheap one, when it gets scarred up, trash it and get another cheap one.
Thanks for the suggestions.
I've been using a Bakers and Chefs from Sam's for a few years. Been VERY good so far.
I use cast iron for general duties, bare stainless for searing meat, and a bakers and chefs nonstick for eggs and such. They are cheap,hold up well and they perform well.
We use nothing but cast iron at our cabin on Georgian Bay and I wish I could convince my wife to toss all of our other skillets at home and do the same here. I NEVER wash them. I use a metal spatula to scrape the pan clean and then wipe out with paper towel. If you are not going to use them for a time, coat with olive oil or something similar to prevent rust.
Last edited by Jeff Hahn; 01-01-2018 at 10:46 PM.
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