Cooking Pan Question for Allen
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Posted on Monday Nov 14, 2011 at 11:01 AM  
Ok Allen, I can't seem to purchase a big skillet I like anymore

Just about all of them warp shortly after purchase,(corian cooktop) and I don't like to take huge amounts of time scrubbing pans

I do the majority of the cooking in our house and consider myself to be a pretty fair chef, but I want better tools =-=
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Posted on Monday Nov 14, 2011 at 6:09 PM  
Wal-Mart, yes Wal-Mart has some really good pans I like to use.
They are Tri-Ply Clad, TRAMONTINA, non stick surface and easy to clean.
The two most used pans in the house. I got a 8" and a 10" and want to buy a 12" some day.
Check'm out, great pan for the money.
"You can't catch'um if you don't go"
Posted on Monday Nov 14, 2011 at 8:17 PM  
Tony, before I go on a spiel listing types of pans, I need to know a few things. First, please enlighten as to what a Corian cooktop is? Magnetic induction?

What type of pan are you looking for? Non-stick? Stainless? Is there a price range?
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Posted on Tuesday Nov 15, 2011 at 12:16 AM  
It's a flat glass cooking surface over an electric coil. The bottom of the pan should be flat with no ridges on the bottom. The pan has to sit flat on the cooktop to efficiently transfer heat from the cooktop to the pan. I like cast iron or heavy bottom stainless on mine.
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Posted on Tuesday Nov 15, 2011 at 8:02 AM  
Corian is product name DuPont uses for it’s solid surface countertop material that is an alternative to granite.
Posted on Tuesday Nov 15, 2011 at 5:00 PM  
Learn something new every day!

I will agree with Steve, you need pans with a flat bottom. The heavier the bottom of the pan, the more it resists warping. This also makes the pan less likely to burn, although if you do get the pan screaming hot, it will take longer to cool down.

I'm not sure how durable a surface Corian is. My other half keeps mentioning that she wants a glass-top stove, but I'm scared I'll shatter the glass, as I do a lot of shaking/flipping in the course of cooking. I also tend to let a cast-iron skillet bounce a little bit in the course of setting it on a burner.

I have a bunch of Cast-iron skillets and a few pieces of All-Clad and Caphalon. The All-Clad and Caphalon are all tri-ply stainless/aluminum/stainless. I have not had any issues with warping in the years I've had those pans, although I've noticed a few small impact marks, with a corresponding small dent on the other side.

One thing to watch out for with older cast-iron skillets, is that some of them have a "heat ring" on the bottom. This is a raised ridge that runs along the outer edge of the bottom of the pan. It serves to catch the heat from a gas burner. It will work on an electric element, provided the pan is big enough that the burner fits up inside the heat ring and makes contact with the bottom of the pan. Lodge cast-iron, at least the contemporary stuff, does not have a heat ring

All my skillets at home are cast-iron, with a few being cheap aluminum with non-stick interiors that I use for omelets/eggs. If you go with stainless steel, be sure to let the pan heat up first, then add the oil/fat, then the food to be cooked. If you have issues with staining, get some Weenol or Bar Keeper's Friend. I just let the pan soak with warm water over a burner at it's lowest setting, then attack the food residue with a green scrubbie. For a really bad one, caked-on, baked-on, i.e., SCORCHED food, a steel wool pad works wonders, but I am careful with those.

Le Crueset makes a NICE enameled cast-iron skillet, at least they did 12 years ago. I haven't looked at any of those. I wouldn't use metal utensils in those, as you could chip the enamel off.

Hopefully that answers your questions. If you have any more, feel free to ask.
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Posted on Tuesday Nov 15, 2011 at 6:29 PM  
You mean there is other cook wear besides a grill grate? hmmmmm! hahaha
Posted on Tuesday Nov 15, 2011 at 7:34 PM  
Jason, did you see that I posted a possible recipe for your queso request?
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Posted on Tuesday Nov 15, 2011 at 9:20 PM  
Yep Allen I printed the recipes off. As soon I get on a Mexican food kick I will try them. Here lately I have been on a Cajun food kick. Have made 3 different types of gumbos in the last month or so. Last weekend I made some boudin sausage. also found a recipe from Emeril's website to make a Cajun dressing. Gonna try that for Thanksgiving.
Posted on Wednesday Nov 16, 2011 at 5:48 PM  

If you get a chance, get a copy of Paul Prudhomme's "Louisiana Kitchen". LOTS of good recipes in there.
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