The Ultimate Guide to Skillets | Gear Heads
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- čas přidán 15. 06. 2024
- We have tested almost every size and type of skillet out there, from cast iron to carbon steel to nonstick and more. So which skillets should you stock in your kitchen? Lisa and Hannah are here to give you a crash course in skillets so you can decide for yourself.
Buy our winning nonstick skillet: bit.ly/3Vm8Jj8
Buy our winning ceramic nonstick skillet: bit.ly/4bFyAIo
Buy our winning carbon steel skillet: bit.ly/3VjSwuv
Buy our winning cast-iron skillet: bit.ly/3yGurp7
Buy our best buy cast-iron skillet: bit.ly/3R3XusZ
Buy our winning enamel cast-iron skillet: bit.ly/3Viucta
Buy our winning clad skillet: bit.ly/4bYnjm2
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Been using cast iron for many many years and my every day go-to pan is a gate marked antique pan I picked up at a yard sale ($5) that my best guess is about 130 years old.
Every time I use it I think of the people and families that pan has fed, if cooking connects a person to their roots then this pan has deep deep roots.
Love the thought
Yep. When she said to pick up a teflon pan for $40 and it'll last you a few years, I started wondering how many generations of my family would be passing down my $40 Lodge skillet. How many hundreds of years old it would be, and still be making breakfast for my family. That just seems like a much better way to spend $40.
Hannah and Lisa are fantastic at their jobs. I love the passion they bring to evaluating products to make all of us better, happier consumers. Another fine video, ladies.
Could you please do an episode on best cookware for induction cooktops, and on the differences between induction cooking and gas? Thanks!
I second that.
Yes please!
Definitely a good subject, having used an induction range for the last several years it presents some differences, would love to see some in depth analysis.
Yes please
Gas is the supreme choice for cooking, it offers the finest heat control. Induction i would place second and electric coil stoves just suck imo. I have used all 3 and will explain what i like and dont.
Gas. Its main negative is that it is gas, quite caveman! But you simply get the best control of heat which is the soul of cooking and why every professional kitchen (in the world?) uses it. You can see the changes you make, and you can change them by the tiniest amounts. You will also develop an intrinsic relationship with your stove as all gas stoves are a little different.
Convection. Its main negative is that it is less intuitive compared to gas and offers less in the way of fine control. Yes it can be pretty good and yes you can master it fairly well. But the negatives mentioned before ring true and hit home. You cannot see the changes happening as directly as a flame, and your fine control becomes a wave signal of heat. That being said you do get enough control to be able to master.
Electric coils. They just suck. they turn on and off and take too long to do so. the fine control is completely gone, and it all feels as intuitive as the inner workings of the microwave...
The thing that blew my mind when I tried to get “serious” about cooking, was how PTFE essentially *can’t* brown properly. You can kind of get there, but it’s essentially cooking with an insulator. Once I learned that, the journey of pan materials, and temperature really began. I always just dumped heat into my aluminum PTFE pans, and getting cast iron or other materials that hot is a very very different experience. (Aka take the battery out of your smoke detector temporarily)
Cast iron all the way. It is non-stick after you season them. They never wear out and never need replaced. I am using one that my grandma Haas had. She got it as a wedding gift in 1903. I also use it to bake a pineapple upside down cake that is a winner.
I love cast iron, but as a high level paraplegic I don’t have the trunk muscles to move one around very well.
Don't you just love grand ma! I wish I knew when my grand ma got them. If they were given to her by her mother or did she got them her self
@@sylvieseguin9057 My grandparents cast iron went to my brother, who promptly left them somewhere when he moved. 😢
@@RobinP556 What a shame! :( Hope you gave him hell for that one! One thing for sure. He didn't' know what he add!
I hear seasoned carbon pans also release very well
This channel and all the hosts never disappoint. Thank you all for sharing your unparalleled expertise in such an engaging, fun and accessible style. You all make cooking so much fun.
My favorite skillet of all time is my 1948 Griswold cast iron. Smooth as glass, was my grandmother's. Never found anything better.
Really? Can we find a similar thing today?
I want to know about that portable gas burner. Propane? Butane? BTU? Proprietary gas canisters?
I absolutely LOVE it when the two of you do a show. You each bring a different approach to the same subject which for me is quite helpful. Thank you so much.
Professional, precise and great demonstrations. Thank you ladies and crew at ATK for an amazing job 👏 👏👏👏🤩😍.
I have a cast iron skillet I got from my grandparents when I moved away to go to college. 7 years later and I still use it several times a week. It's a BSR from the 60's, so not anything super fancy, but I love that little pan.
Definitely a Cast Iron guy over here. Loved this one!
I only cook for myself, so I have an 8" cast iron skillet which I use primarily for cooking eggs or the occasional burger. I have a 12" stainless steel skillet for cooking everything else.
I love my cast iron pans. I was given a set of le creuset when I got married and they have out lasted that marriage by more than 30 years. I especially love the 9 inch skillet because it's fairly light weight for cast iron and still cooks beautifully. I also have a set of vintage pieces that a neighbor gave me. They're a little bit heavier than my le creuset, but, because they're all different sizes, they provide greater variety and fulfill most of my needs.
I also have some clad stainless steel, but they rarely see the light of day because I of my other pans.
Griswold 10" cast circa 1950s. Mine is so well seasoned, I've left it in the sink full of water over night. No problems. All-Clad pans, 12" with lid, 10" no lid, and 11.5" saute with lid. Bought them all preowned, nearly new or new for far less than 1/2 price. (plus 2 tea kettles from AC, cause some lady decided they didn't fit her kitchen decor... lol $20ea, $99ea at Macy's) Some non-stick Calphalon that I will never ever buy again due to cost versus lifespan, bought new. And for eggs, I bought a $4, paper thin, non-stick from Walmart. That has lasted easily as long as the other non-stick or better. My pots are Wearever with the bonded aluminum bottoms. They work fine but am hunting for an All-Clad sauce pan still. If you are afraid of a used (preowned), you are afraid of the one you cooked dinner in last night.
Just visit flea markets, consignment shops, and snoop on Craigslist. Good hunting!
Me too. We have always washed our cast irons with soap by hand or in the sink. I rarely have scrape scrub my cast iron. Probably, because I tend to deglaze the by make a lot of gravy dishes. It’s has always been routine, never let dishes to sit. If your cast iron sits, clean out the excess food , fill the pan with water and a couple drops of dish detergent. Boil soap water until soap bubbles to cut the grease and food. It release easy after the boil out. Wash with soap water. Dry out on stove or oven. Wipe with a little Crisco or other oil. Done. Not hard.
Look around stores like Marshalls, Home Goods, TJMaxx for All-Clad pans. They cost more than used pans, but they're way cheaper than retail. I got their $200 12" D3 frying pan at Marshalls for $50 a couple years ago.
@@MarjaMariachi I haven't shopped in a Marshalls in over 30yrs. But seeing your comment come up on my phone app, I looked them up. There are a couple near me. So, thank you for the advice, I will pay them a visit soon.
I got tired of replacing nonstick, and now I just use my cast iron. I keep them well seasoned, and they work beautifully!
Grew up with cast iron - love them - especially for beef steak, but rarely do I eat that anymore :< - But now I mostly use the carbon steel skillet in day-to-day cooking. But, I use stainless 3 ply for sauteeing chicken, etc. because I like to make a pan sauce using deglazing and I like the light color to gauge doneness.
Loved the video, I started out cooking over hunting camp fires with cast iron and I still prefer cast iron many decades later. I am proud to say I figured out some of the secrets of cast iron by experimentation. I am an amateur that loves to watch pros cook with a cast iron skillet.
I definitely listen to Hannah and Lisa's straight forward advice, it's fair unbiased and intelligent testing, my range is the best cookware at the best price, they hit that range everytime, thankyou
I love this channel! I've watched them for years! There is so much to learn about kitchen gadgets and cooking!
Used lodge my whole life, but have to say, got a Field Skillet when they did a Kickstart. Best pans I own. Love them better than my vintage Wagner.
I'm with Lisa! Cast iron all the way. I have from a very small 6" to the big monster 12" and they are all from Lodge. I also have duch oven pot, a small sauce pot all in cast iron and 2 square pan and a bean pot from my grand mother and who knows how long she add those for. I love the square one because I can make up to 3 grille cheese sandwich and in the small one I us to make square eggs for my daughter breakfast and she would put it on her toast and she was always amaze that it cover the toast. As for the maintenance to me it's now seconded nature. Depending on what you cook in it sometime just a good paper towel to remove all the grease and your done. I JUST LOVE THEM. My favorite place to find them is in flea market or garage sale
I have several sizes as well, and I love them. I bought a set of the little "ashtray" pans, and they work wonderfully for making sausage and egg alla McMuffin. And they're also for great for baking thick cookies served à la mode. Haha.
my hubby got me a new lodge cast iron WOK for christmas. i absolutely LOVE all of my cast iron. if you take good care of it it will last you forever and you can pass it down like a heirloom...the only problem is...i have 4 girls who will someday fight over them...lol!...
On maintenence, less is more!
Such a great video. I absolutely love these kinds of explanations of kitchen tools and all the variations and what they are great for. Please keep these coming. Can you do food processors next?
Why do I get motherly vibes from every one of these ladies? Great stuff.
Hi my name is Sarah and I have a pan addiction. I have all of the above pan types. the one's I use most are non-stick and my clad stainless steel because they are lightweight and the easiest to clean/wash and with teeny kids I get lazy.
Underrated accessory for carbon steel: an insulated silicone handle. That bare handle can get HOT if you're using it for a while.
Fireplace gloves. Work great when using cast iron pans. Been using them for 30 years, never burned myself yet. And nice and long, so no accidentally burning myself when putting things into a hot oven, or taking them out.
Those silicon handles always end up so nasty. Just use a cotton cloth or potholder imo.
Welding gloves. Not fashionable, but a very effective kitchen and grilling accessory.
@@tom2baileyyt Hey, if they're dexterous enough and get the job done, I'm game.
I have a steel wok, several cast iron skillets, and still have some older cookware which don't fit into either category and I love the cast iron skillets for cooking most dishes in and I use the steel wok to cook stir fry dishes and use the other cookware occasionally to make dishes which I could cook in either the cast iron skillets or the dutch ovens which I also have and use occasionally.
It's great that each one of these has pros and cons but my favorite has to be stainless steel
I love making pan sauces while cleaning up the pan at the same time!
I've had my All Clad triply skillets for almost 30 yrs. I love them. If you get the skillet very hot, and then use cold oil, it will act like a non stick pan.
Have both a d3 and d5, find the d5 better for things that you would use cast iron for.
My mom has several All-Clad plans. She's had them for 40+ years. They really are a joy to cook with. When I got married, I had to start using my husband's cheapo pans, and I nearly cried.
I was interested in carbon steel, so I picked up a Matfer Borgeat based on ATK’s recommendation. I figured it would be a reasonably good pan, but I was floored with just how great it is! I have a few absolutely perfectly seasoned cast iron pieces that I love, but the Matfer has become my go-to for almost all tasks.
I'm interested in that one as well, but kind of shocked at the price diff as shown ($45) vs what is currently offered on Amazon ($74 😲). I guess that's what a couple of years of pandemic conditions did.
@@barbflorin4993 Merten & Storck makes a carbon steel skillet that is on the same level as Matfer at a lower price, and comes pre-seasoned. Two other brands that make elite carbon steel pans are Made In and de Buyer (particularly their MINERAL B Carbon Steel which I consider to be the gold standard). I have owned and used all of these. Good luck!
This was a hugely informative video and exactly why I love this channel.
My favorite is my carbon steel 10 inch Lodge pan. I grab it for almost everything. I live with my daughter and any skillet larger is just too big for the 2 of us
I have 4 1930s lodge cast iron skillets that were the old ladies great grandmothers skillets and I have a new field cast iron skillet that I absolutely love!
I almost didn't watch this video, but am sooooo glad I did! I've always been of the mind that one skillet is all I needed, but these awesome gals have changed my mind for good. There are several pans in my cabinets, but they're all 'non-stick'. It's about time I broaden my choices, right? Well, I'm going to do just that. Thanks, ladies. You've opened my eyes to a whole new way of thinking, and I couldn't be more grateful!
Don't rush to buy them retail, I have 8" and 10" cast iron skillets over 100 years old that I found in garage/estate sales. Take the knowledge gleaned from this video and know what you're looking for on the secondary market - and good luck!
@@rfen56 That sounds like good solid advice. I'll definitely take your personal experiences and opinions to heart. Thank you for your input. Something tells me it's valuable advice if I just listen, because I know that I don't know enough, and need to learn from others.
I found this video incredibly helpful & informative, thanks so much!
I have that All Clad fry pan. I just love it and I highly recommend it!
Awesome video...great information. Carbon steel is my favorite, also love the older, smooth cast iron, and don't use the non-stick. I've never tried a stainless pan. As for the carbon steel, I love my Aus-ion pan and also my Matfor. Thanks again for the great work you all do.
I like my Stargazer 10” and 12” cast iron skillets. Machined smooth!
Aso like the Curtis Stone Durapan line for every-day use
What a great episode, very helpful! Y’all STILL ROCK!!
Carbon steel for me! I love mine and chose it over a cast iron because of the weight. I cook a lot of asian dishes as well and Carbon Steel Woks/stone woks are essential for Asian cooking.
I have a 12” Lodge cast iron, a Calaphan Tri-Ply stainless set with the 14” pan and I several 8” and a 14” Calaphan non-stick. I cook for a family of six, so each set has a purpose. The cast iron is my favorite though.
Found a100yo Lodge pan at a thrift shop & was amazed at how smooth the interior was! Best $10 I've spent in years. 3 hours chiseling rust & residue off was a good workout as well!
90% would look at it as a useless hunk of rusty metal. But the old hand finished pans are awesome. I'm not lucky enough to own any but have used them. The only ones I have found were too heavily pitted or had a badly humped bottom from a past owner heating it too fast. The warped pans are still usable depending on your heat source.
I came across three roughly 80-100-year-old pans that someone had put out for the trash in my apartment building a few years ago. They were all rusted and looked terrible, but I knew they needed to be rescued and not thrown out. Today, after a good cleaning and re-seasoning, they are used on a regular basis in my kitchen and are my pride and joys that I show off to friends. I would put them up against just about any non-stick modern pan sold today, and these will last at least another 100 years. And there is nothing that beats a cast iron skillet for making amazing pan pizza! 😋
Yes! Wagner and Griswold are two other brands to look for. Mine from my father in law will be passed down to my kids.
@@barcham .....how did you clean and disinfect your pans? I ask bec I once found a Le Creuset grill pan in a recycling cart, but seriously wondered why such a pricey pan was tossed out in the first place. Although it shows minimal signs of wear, I myself have never used it.
@@msr1116 I cleaned them with SOS pads, Barkeeper's Friend, soap to finish off and a lot of elbow grease. No need to disinfect anything, running them through multiple seasoning cycles in a 550 °F oven more than takes care of that.
Lisa and Hannah 😊
I love your equipment review videos, even when I already know enough about the subject to not really need any more info (I have griswold, matfer, and demeyere already...). Enjoyable and relaxing to watch, and great confirmation to trust your other review videos on things I don't know as well.
You guys do a lot of stuff with induction "burners" - you should do an episode on those
Late to the comments, but thanks for the video…as usual, very well produced and informative! I’m totally in the Lisa camp….cast iron and stainless clad. Lodge pebbles it’s cast iron so the oil will stay on the pan during their ‘pre-seasoning’ and in my opinion leaves an undesirable surface to work/cook on. Old lodge wasn’t pre seasoned and is smooth as glass…which is why most of my cast iron skillets are oldies from the thrift store, easily cleaned up, re seasoned and good to go! Stainless steel is trickier to use, but once you get the ‘heat it up first’ sorted it works so well. Guests are often shocked when I scramble eggs in my stainless steel skillets and it’s totally clean after cooking. Lots of great CZcams videos on how to properly and therefore easily use stainless skillets. Thanks again for another excellent video!
Totally agree with all you just said. I love my Le Creuset and All-Clads. I haven’t used non-stick in YEARS.
I love my 12” Stargazer. It’s been my go to for 4 days a week for the past 2 months. Cleanup is so much easier than my old lodge. Those carbon steel skillets look nice too
Great Science. Lisa and Hannah have taught me a lot. Dedicated, honest. I'm reticent to go for brands, but learning the concepts certainly helps my consumer choices.
We had cast iron when I was growing up and I had one for a time. Now, due to arthritis in my hands, they are too heavy for me to handle. I have All-Clad D5 set of several pans. I love them. I make a sauce with the fond. They clean up very easily. I only have 2 different sizes of nonstick fry pans for certain foods. I wish my hands could handle a cast iron pan.
Love Love Love my carbon steel skillets & fry pans, hands down my favorite then cast iron then my cheap aluminum restaurant pans. The only time I used non-stick was when I'd work omelette stations, they were great at cranking out one after the other, but I've never owned one myself. I'd be frustrated not being able to use my metal utensils in them or being able to toss them under a broiler or in a hot oven.
what size do you recommend? I want to add a CS pan to my kitchen.
best video i've ever seen about skillets. Thank you for this amazing video.
These ladies make an excellent team! Always highly educational and entertaining. Regarding the durability of Cast Iron, I still regularly cook in a cast iron pan my mother-in-law received for her wedding (1930) from her mom, who had used it for 10+ years by that point. Still cooks like a dream. A little thinner and lighter at this point than an equivalent cast iron dutch oven, but with a surface as smooth as glass and totally non-stick. Cooks up a mean seared steak. Not bad for a pan that is at least 105 years old!
I have cast iron, tri-ply stainless, and nonstick (Curtis Stone durapan). Each has it purpose in my kitchen, but I don’t reach for one more than another. But all are fantastic.
I wish ATK would address pans and cooking on ceramic cooktops. I don't like it but I don't have a choice. It requires finesse that is not needed on gas or electric.
AMEN
I use cast iron on our smooth top electric everyday.............the finish on our stove is still immaculate after 6 years. You just have to be careful and take of the cooktop when cleaning.
I have a ceramic cook top and hate it. For big pans to heat up water to cook macaroni, it takes forever. General pans get to hot and burn my food. Then when you are done cooking it takes forever for the burner to cool down. Stupidest stove ever. It doesn't seem logical that the stove can be both too hot and too cold but it is. I don't like how when the element comes on, it heats up 100 percent then shuts off, the comes back on at 100 percent. That is what burns your food. You would never turn your gas flame up to 100 percent, and turn it off, then turn it on 100 percent then turn it off to cook. Basically this is what the stove does.
Cast iron is fine on ceramic tops as long as the bottom is flat, no protruding ring around the bottom.
SAME!! My 10 year old place doesn’t have gas connection either, the city is trying to strong arm builders to not include natural gas because our electric utility is all hydro/wind and more “green”. So my builder gave us the “upgrade” glass top GE stove but honestly I’d rather have the 1980s era electric stove from my last apartment. Ease of cleaning the glass top doesn’t outweigh the fact that the slightest warp in a pan renders it useless on a glass top. If I need to replace this stove before moving I’m getting old school electric burners.
Great information on these skillets. Great job ladies.☺
I have all 4 and love them all!
I would absolutely love a test/review video for portable propane/gas burners… Many people have electric cook tops and having a gas/propane burner is nice for certain cooking techniques. Would be so grateful
While we're at it, how about a review of induction hotplates and traditional resistance hotplates for those of us with gas cooktops?
I love my Smithey! Have a 10” and it’s more of something I’d like to hand down to my kids versus a Lodge. Also have an Austin Foundry Cookware pan that is awesome! Best handle you can find on a cast iron as far as I’m concerned.
Love my Smithey, which was gifted to me a couple years ago. It cooks just as well as my old Lodge, though I think it might be a little bit heftier than the Lodge. Plus it's just so pretty that it hangs where it's the first thing I see when I walk in the kitchen.
Thank You Ladies!!
Two carbon steel pans and I'm good to go on anything I need to prepare in a skillet, veggies, eggs, whatever... If you get something like Buzzy Wax and a chain mail scrubber, cleaning and seasoning is a breeze. I will never buy a coated pan again - primarily because they're an environmental disaster as they can't be recycled and fill our landfills.
Oh no we have another tree hugger....
@@PGee. i had a guy on Reddit telling me the other day how I better realize the Greater Good comes first, and i better accept the fact that soon enough, I'll only be allowed to have beef once a month and I'll have to rip out my LP oven and cooktop and replace with Electric Induction. As King Leonidas once said, "Come and take it..."
I have cast iron and carbon steel pans. Love them, but I need a good nonstick for certain foods.
@@PGee. a year later and this comment is still extremely low IQ. Lol… not only are coated pans bad for the environment… they’re also bad for you lol… those coatings are cancerous.
Not to mention, those pans in general suck anyways
Where did you get the notion that non stick pans can’t be recycled?
I love carbon steel so far the most, followed by the cast iron which led me to it. I use stainless steel for acidics and sauces. I only use a nonstick a few times a year, because I'm afraid of the coatings.
Can you tell me why you like the cs more than a cast iron? Is it only the weight or what?
just discovered this channel and am so grateful for your hard work!!
I switched to cast iron a few years ago. My favorite pan is a Lodge 10" with an assist handle across from the regular handle. It is so well seasoned, I can cook anything in it, even eggs, without sticking. I wash it with soap and dry with a towel and it's fine. I used to heat it and oil it after washing, but that's not necessary now. I also preheat it EVERY time. I set a timer for 5 minutes to preheat on medium low.
I believed cast iron produced even heating but I would notice obvious hot spots when using my lodge pan. Thanks to this video I'm going to give the oven trick a try. Great video as usual ✌️
I love carbon steel. Yeah, there's a bit of maintenance, but you get all the benefits of cast iron with the weight of stainless, and it works on any cooktop. My Matfer worked a little _too_ well on the induction hot plate I have, it can cause it to shut off, possibly because the bottom is really flat as opposed to the shape on the bottom of a Lodge.
Awesome video and information about pans and types. Thakns so much :)
Thankyou! This was very timely for me!!!
I’m almost 100% Cast iron. And if taken care of is as good as non stick. Don’t want to eat plastic coatings. Would like to try carbon steel.
And if they rust, just scrub them well with a steel soap pad, and reseason and they are as good as new.
I have some lodge carbon steel and they are good for the money...are they the best? No...but for the price they are hard to beat
I have cast iron, stainless steel, carbon steel, and nonstick skillets. They each have their own strengths and weaknesses.
Impressive. You answered all my questions. 🙏🙏 thank you
Excellent review. Thank you!
I have to disagree with the judgment of "disc-bottom" pans. I have 3 good heavy ones, from 2 different manufacturers, and they are all AMAZING. They sear like crazy, create great fonds, and are super easy to take care of. Best of all, I bought 2 of them as a set years ago for less than $50, and picked up the third one recently for $8 at a thrift store (I cleaned it up to like-new condition with a brillo pad.) They are amazing. My favorite pans!
Same! I have a 13 in one and it cooks amazingly well!
Excellent info thanks! Two points:
- I once ruined a clad-bottom stainless pan by leaving it on the stove empty (actually heating the wrong burner) - it got so hot the aluminum melted and poured out the side!🤪
- All of these steel or iron pans will work on induction stoves, but not the aluminum non-stick pans.
Wow
I bought a Lodge skillet and it arrived in the post today. I am currently seasoning it according to the Lodge directions and I simply can't wait to buy some steaks to cook according to your recipe Lisa! Fabulous, thanks so much. I knew if I came to America's Test Kitchen you Lisa and Hannahg would have the very best information.
Great vid and nice details on the different pan types. Thanks.
Can you also test out portable gas and portable induction cook tops? Love to know what you used. Thanks. I’ve bought a lot of things by your advice.🙂
If anyone is genuinely interested in the all “All-Clad D3 SS Fry Pan, I just clicked on the link and it’s on SALE for $129.95! It’s the pan linked in the ATK’s description box! It says originally it was $199.99. Which was really strange because... 95% of the time ATK does a “test” on something the price usually skyrockets on Amazon! Because everyone is rushing to buy it!
@godson Glenn
I’m fine, Thank you. How are you?
I've got an old Birmingham stove co. cast iron skillet. It has the factory polished cook surface and it was pretty rusty when I got it. I refurbished it and it is the best skillet I've ever owned
I come to this video late, but must say that you ladies are fabulous! Good information based upon your experience and it is really appreciated.
I've been building up my cast iron collection for a few years now and I've definitely come to love cooking on them but I've been eyeing carbon steel this last year. Thanks for the recommendation!
I too have an extensive cast iron collection. But recently I picked up three carbon steel pans. Now these are some cool pans. It takes some time to get them well seasoned and close to non-stick, but once you do they are superb.
Carbon steel Woks are a game changer, if you don’t have one already. You can do it all on them
Lodge pan needs a mouse sander with some 40 or 60 grit sand paper to remove that pre seasoning, then you season it yourself a few times. See Cowboy Kent Rollins CZcams for cast iron care.
Using Cast iron going on 60+ years, same pans & skillets! I have 2 carbon steel old woks-wonderful! Now ponder cast iron Dutch ovens with lids- like Scouts, I’ve had these 60+ years and still rock! 😋
The tip on heating a cast iron skillet in a 500 deg. oven explains why I did not get even heat for searing when using it on my induction cooktop. Can’t wait to try it out! More induction cooktop tips are appreciated as they are amazing to use. Caveat: I got fooled by my stainless steel pots; found out they have a copper based inset on the bottom as you described and weren’t compatible. I splurged and purchased a Staub Dutch oven which is a top performer for stews and pot roasts; it’s my new work horse which will be an heirloom 😊
It is interesting to see Lisa use one of the portable butane burners. A lot of Asians use these for wok cooking, a solution when you don't have a gas stove. I've got one and it works well, plus it is always good to have a backup if you lose power.
A good idea during hurricane season 🌪🌊
Exactly.
Do you have a brand you'd recommend?
Vintage cast iron (Sydney Ware) that was passed down to me, and one non stick skillet for eggs/fish. Everything else is in my clad pans. (All Clad HQ is in my hometown, so factory discount ftw)
Enjoyed this gals presentation. Good stuff.
Love your shows. As always
Before I press play, I know it is going to be All-Clad and Lodge to win.
LOL. They DO have a pattern at ATK don't they?
@@PinkTigger33 because it's good.
You can't argue with the best!
@@PinkTigger33 "They DO have a pattern at ATK don't they?"
Yes; they always give a "win" to the winners of their rigorous tests.
"I know it is going to be All-Clad and Lodge to win."
Except Lodge wasn't the winner in the most-recent test; the Smithy Ironware #12 was the winner, and Lodge was the Best Buy.
I've been working with 10" and 12" Misen carbon steel skillets for the last few months and I love them. I prefer them to cast iron because they're a lot lighter, which makes them much easier to clean (particularly in the 12" size).
Lol the answer is... all of them! Day to day it's hard to beat nonstick for most breakfast, lunch, or dinner items. I use ceramic. Hard to beat it in terms of ease of use and cleaning.
Carbon steel is my go to for steaks and chops. The de buyer pro line has a fantastic handle and is my favorite. It is easier to handle and I do prefer the responsiveness if I want to back the heat down over cast iron. I have a CS wok too but honestly even my super traditional mom uses a nonstick wok so I do too.
I like cast iron for the stovetop to oven type dishes - braises, sear and bake, one pan casseroles, skillet desserts, etc. Love my large dutch oven for soups and long simmer sauces.
Stainless sort of fills in the rest. Big stock pot, skillets, big and small saucepans. I like using it for the cook and mash/blend right in the pot things. It is the best for pan sauces as I don't have to worry about the seasoning in the pan and I can clearly see the fond I'm working with.
They are all different tools for different jobs for me and yes I also believe I have too much cookware 🤣
Great rundown on skillet options! Thank you for the education. :-)
We combine cast iron use with a Made In stainless steel skillet, and you can season both and make them each nonstick! For anyone who is on the fence about stainless steel, look up the Leidenfrost effect for nonstick cooking. You can achieve nonstick eggs &c in a stainless steel EASILY with that trick. We tried All Clad and both husband/myself HATED the handle, even holding it with a towel. The Made In is perfect for us since it doesn't swivel in the hand but doesn't cut into the flesh like the All Clad did.
Agreed. The all-clad handles were a deal breaker for me. They are very uncomfortable. Made In is the way to go. They are super high quality, have comfortable handles, and are a bit cheaper than All-clad. I have All-clad pieces but prefer Made In.
I love clad pans no doubt but my carbon steel Matfer frying pans see the most use. They just do everything so well it's hard to not use them.
My favorite skillet is a 12” cast iron given to my Mom from her Mom. I think it’s about 100 years old. Beautifully non stick surface, so much better than modern cast iron.
I've been using Zwilling J.A. Henckels non-stick for the last few years. They seem to have held up, although I don't use them as often as my cast iron pans. I also don't abuse them with metal utensils and don't put them in dishwasher. They are the same pans they use on Chopped on food network. I still use cast iron only for eggs...
Another tip for cleaning cast iron while your food "rests" is use some salt while rinsing it if it has a little stuck on stuff.
I use two different All-Clad stainless steel skillets for most of my cooking. I love the fond building and de-glazing capabilities. I have three different size non-stick skillets from T-Fal - a former ATK recommendation. I have two Lodge cast iron skillets that are used on specialty occasions - deep dish apple crumble/pie or for searing steaks. I am adding a Le Creuset cast iron braiser to my arsenal. I am excited to give that pan a try out.
I use mostly cast iron, but the carbon steel seems very interesting. You're certainly right that both carbon steel and cast iron are generational purchases. I have a couple of Lodge pans, and I've been thinking of knocking down that pebble surface on both with a random orbital sander and then re-season. I have a small 9-inch, and I use it frequently (four days a week) for omelets.
I did that and it never seasoned right. I sprung for a 12" Stargazer and now I know what cast iron cooking is about.
Here's my problem with non-stick. I pretty much use it for Eggs only. It just seems like no matter how gently I treat it, the coating on non-stick pans comes off within 6 months. I don't know what I'm doing wrong, but clearly I'm doing something wrong. About five or six years ago, I dropped a lot of money on a large 12in within about five months, the thing was totally worthless. Perhaps I should have tried to get a replacement from the manufacturer, but somehow I never did. If I'm making pancakes, I'll use my countertop electric griddle. But with the exception of egg dishes, I see no reason to own non-stick at all. Carbon steel is something I'm going to have to check out. But most of my cookware is either the type of stainless steel you mentioned here, or its cast-iron. This is an extremely helpful video, so I will be saving this and referring to it when I have a chance to spend a little money on some new pans.
You’re not doing anything wrong, non-stick pans are literally designed to be replaced which means more money for the manufacturer and it’s terrible for the environment. I only use cast iron, carbon steel, stainless steel, and glass for my cooking. Took some time to learn how to use them but so worth it, I never have to replace it!
Honestly, you don't need teflon for eggs. Every new Lodge I buy gets eggs cooked on it before I ever season it. Every one has done just fine out-of-the-box and just gets better with time. Teflon was a marketing scheme to "save time during cleanup." It's not worth it. The time it takes to wash a teflon pan with a soapy sponge is only a minute or two less than it takes me to wash a CI skillet with hot water and a piece of chainmail and then put it on a hot stove to dry. My cast iron will probably still be around in three generations. Teflon pans will all be taking up space in landfills by then.
@@TheCharleseye it's been two years since I saw this video, p and left my comment above. In 2 years, I have never purchased another nonstick skillet. I have seen people cook eggs, as in a fried egg, in stainless steel, and in fact, my professional cooking school book, from my culinary school days, actually gives instructions on how to condition a stainless steel pan for making omelets and recommends using stainless steel for most egg cookery. I haven't dared try it yet. As far as cast iron, I was under the impression that it was impossible to cook eggs in cast iron, no matter how good the seasoning. My fear is that if I tried to fry an egg in a cast iron skillet, it would stick so badly, that I would probably have to rip off the entire seasoning, and start from base metal again. That's a process I really do not want to go through. I've had a buddy of mine sand my skillets down to bare metal, bathe them in grapeseed oil, and fire them at 500°making a surface that is almost as smooth as glass. Just beautiful. What concerning nonstick cookware, with the exception of my electric countertop griddle I mentioned before, I don't think I will ever on anything non-stick in my kitchen. I have reached the conclusion that I'm not doing anything wrong, the Teflon or nonstick coating, just doesn't stay on. One thing I will point out however, the chemicals that were dangerous, that were previously used in making nonstick cookware, have since been banned from the market for around 6 or 7 years now. So it's not chemicals I'm worried about. It's simply a matter of economics for me. No matter how much or how little I pay, the damn thing is worthless within four to six months. I'm done throwing my money away.
@@twosocks1976 To help alleviate your fears, I recently took cold steaks and put them directly on a screaming hot cast iron grill/griddle with no oil. It was intentional, to force them to stick. They stuck. I left it sitting for two days, out on my grill (just didn't have time to mess with it. I brought it inside, scrubbed it with hot water and a piece of chainmail and it was good as new. Yez, it took some elbow grease but the seasoning is fine.
As for eggs, they don't even try to stick unless you dump a cold egg on a hot or completely dry (no oil/fat) skillet. Even then, the miniscule amount that's left on the pan cleans up with a wooden spatula or the scrubby side of a sponge.
Acidic foods like tomato sauce, barbecue sauce, etc? Those can hurt your seasoning. Eggs? Not gonna happen.
I use different types of skillets, but I use cast iron mainly. I have several of them from recent manufacturing, to around 1900's. Unlike a lot of people, after using them, I wash them in the sink with mild dish detergent. I then dry them, put them on the burner to heat and dry them and apply a thin layer of oil to them.
Great video, well done team.