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Last post 2 years ago by madspackler. 18 replies replies.
Poll Question : What is your favorite frying pan?
Choice Votes Statistics
Stainless steel 1 6 %
Copper 0 0 %
Non-stick (pick your coating) 4 26 %
Wok 0 0 %
Cast Iron 9 60 %
Carbon steel 1 6 %
Total 15 100%

What is your favorite frying pan?
ZRX1200 Offline
#1 Posted:
Joined: 07-08-2007
Posts: 60,477
Frying pan Frying pan

What say you?
danmdevries Offline
#2 Posted:
Joined: 02-11-2014
Posts: 17,124
Really depends on how I'm cooking. If I need better temp control I use a thinner walled pan so I can take it on/off the heat to cut temps.

But hard and hot nothing beats cast iron.
Dg west deptford Offline
#3 Posted:
Joined: 05-25-2019
Posts: 2,836
Cedar plank
ZRX1200 Offline
#4 Posted:
Joined: 07-08-2007
Posts: 60,477
Those don’t do eggs well…
BuckyB93 Offline
#5 Posted:
Joined: 07-16-2004
Posts: 14,111
My default is a well seasoned cast iron pan.
Whistlebritches Offline
#6 Posted:
Joined: 04-23-2006
Posts: 22,127
The one my wife is not chasing me with
Mr. Jones Offline
#7 Posted:
Joined: 06-12-2005
Posts: 19,359
It varies to whatever the "dish is to be cooked"....
cacman Offline
#8 Posted:
Joined: 07-03-2010
Posts: 12,216
Cast iron all the way except for cooking eggs. Then in a non-stick.
ZRX1200 Offline
#9 Posted:
Joined: 07-08-2007
Posts: 60,477
Y’all know you season a carbon steel pan too right?
Palama Offline
#10 Posted:
Joined: 02-05-2013
Posts: 23,463
Whistlebritches wrote:
The one my wife is not chasing me with


Hahahahaha! Well, that explains your brain damage! Frying pan

Mr. Jones wrote:
It varies to whatever the "dish is to be cooked"....


+1
tailgater Offline
#11 Posted:
Joined: 06-01-2000
Posts: 26,185
I have a set of All-Clad (SS on Copper).

But my go to is a porcelain coated outer on a cast iron cook surface. Might be made by Lodge. Not sure.

And what's wrong with cooking eggs on cast?



I do have a carbon steel "Pizza steel". Better than a stone once you get the hang of it.


Sunoverbeach Offline
#12 Posted:
Joined: 08-11-2017
Posts: 14,588
Depends on what's cooking, but generally cast iron
8trackdisco Offline
#13 Posted:
Joined: 11-06-2004
Posts: 60,000
Chose Non-Stick, but they might be Carbon Steel too.
Stogie1020 Offline
#14 Posted:
Joined: 12-19-2019
Posts: 5,231
Carbon steel. Love em.

My only gripe is having to re-season if I do a citrus based sauce in it like a lime-garlic or a lemon-caper sauce.
danmdevries Offline
#15 Posted:
Joined: 02-11-2014
Posts: 17,124
tailgater wrote:

But my go to is a porcelain coated outer on a cast iron cook surface. Might be made by Lodge. Not sure.

And what's wrong with cooking eggs on cast?



I do like my lodge ceramic coated cast iron dutch oven and casserole pans. But again, they're a huge heat sink and better for really long cooks.

Eggs on cast is fine if you're just frying them. If you want really fluffy scrambled eggs you need a thin walled pan that loses heat quickly. Stir them continuously while taking on and off the heat. Cooks the contacting surface of the egg for a few seconds, then take it off for the heat to dissipate into the eggs. Same rationale as a wok. Don't want anything overcooked so it's a super hot quick sear, toss it to redistribute heat and repeat.
Abrignac Offline
#16 Posted:
Joined: 02-24-2012
Posts: 17,217
Either tin coated copper bottom or seasoned cast iron depending on what I’m cooking.
Mike3316 Offline
#17 Posted:
Joined: 02-05-2022
Posts: 329
Whichever one has bacon in it.
madspackler Offline
#18 Posted:
Joined: 03-07-2000
Posts: 3,608
Cast Iron.

If your eggs are sticking together - perhaps you need to try some powder.

Eggs do not stick in a properly seasoned pan - heat it up slowly and evenly before you add the food.
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