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New Frying pans
[link|https://secure.lodgemfg.com/storefront/products1.asp?idDept=1404&menu=logic|Lodge] L10SK3 12" skillet and L8SK3 10-1/4" skillet. Available at any restaurant supply or on the Internet. Cast iron is nowhere near as difficult to maintain as some people imply.

I also strongly recommend the Lodge L9OG3 10-1/2" round griddle for those doing certain ethnic cooking (best thing ever for roasting whole spices before grinding for curries, etc.).

I also recommend 2 quart and 3-1/2 quart full clad (stainless - aluminum - stainless) covered sauté pans, but not for sautéing which is best dones in a pan with low sloped sides. Note: "sauté" properly refers to a very hot short frying - not another word for "stir frying" as it is so often applied today.

These are super pans for recipes where you start out lightly frying onions and such then add liquids and cook covered, just not very good for heavy frying. I use the 2 quart constantly, the 3 quart almost as much and the 5 quart only a few times a year.

Edit: For French omelets, a 9-1/2 inch plain stamped sheet steel pan with shallowly sloping sides and a long, firmly mounted wooden handle. This is the one pan that takes special care and is washed only if you've screwed up. Any egg stuck to it is scrubbed out with salt and a paper towel - and that should not be much needed.

Important Note: The reviews never tell you this but sauté pans with a slab of aluminum encapsulated in the bottom only will have serious hot spots all around the edges and stuff will brown quickly and easily burn there if you aren't careful. They are certainly usable and I used a 2 quart of that sort intensively for maybe 2 years, but the full laminate is better if you can afford it.

Critical Note: When selecting cooking vessels, always err on the large side. If it's a little too large, you can live with that, but too small makes proper cooking impossible.
[link|http://www.aaxnet.com|AAx]
Collapse Edited by Andrew Grygus Nov. 2, 2006, 02:23:13 PM EST
Frying pans
[link|https://secure.lodgemfg.com/storefront/products1.asp?idDept=1404&menu=logic|Lodge] L10SK3 12" skillet and L8SK3 10-1/4" skillet. Cast iron is nowhere near as difficult to maintain as some people imply.

I also strongly recommend the Lodge L9OG3 10-1/2" round griddle for those doing certain ethnic cooking (best thing ever for roasting whole spices before grinding for curries, etc.).

I also recommend 2 quart and 3-1/2 quart full clad (stainless - aluminum - stainless) covered sauté pans, but not for sautéing which is best dones in a pan with low sloped sides. Note: "sauté" properly refers to a very hot short frying - not another word for "stir frying" as it is so often applied today.

These are super pans for recipes where you start out lightly frying onions and such then add liquids and cook covered, just not very good for heavy frying. I use the 2 quart constantly, the 3 quart almost as much and the 5 quart only a few times a year.

Important Note: The reviews never tell you this but sauté pans with a slab of aluminum encapsulated in the bottom only will have serious hot spots all around the edges and stuff will brown quickly and easily burn there if you aren't careful. They are certainly usable and I used a 2 quart of that sort intensively for maybe 2 years, but the full laminate is better if you can afford it.

Critical Note: When selecting cooking vessels, always err on the large side. If it's a little too large, you can live with that, but too small makes proper cooking impossible.

[link|http://www.aaxnet.com|AAx]
New I like my cast iron skillet
Really handy for browning items, adding stuff and then just putting the whole thing in the oven to finish up. The one I've got hanging off my pan rack is the L10SK3 12" skillet. I still need a better lid for it though. None of my existing ones have a good fit.
-----------------------------------------
Draft Obama [link|http://www.draftobama.org/|now].
New That's one righteous pan . . .
. . and the first one anyone intending to fry should buy.

For covered work as you describe, I use a 10-1/4 inch 3" deep skillet similar to the Lodge L8DSK3 with cover L5IC3 except without the helper handle. Don't know who made it, it just says "Made in USA" (wherever the hell that is) and #7 10-1/4". I've had it for over 30 years and it was my primary cooking vessel for much of that time. Highly recommended for low cost cookware.
[link|http://www.aaxnet.com|AAx]
New I have several cast iron skillet
from a 3 inch for a single egg basted in butter to a 14 inch that replaced the one I broke. Dont know what make or model as I have always bought them at flea markets or garage sales. A 9inch griddle as well. I dont usually wash either the pancake pan or the egg pan, just a quick wipe with a paper towel. Everything else gets washed dried on the burner and a quick olive oil rub for next time.
thanxm
bill
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
New I was at Smart & Final yesterday and
they had a bunch of fry pans right next to the entrance, including both Silverstone nonstick aluminum and Lodge cast iron.

I ended up with the 12" Lodge. I think it will be fine for me, but it is pretty heavy, and I'll have to see if my wife likes it (it might be too heavy for her). So, off to the local Afghan market for some grape seed oil for seasoning.

--Tony
     Any wok-y experiences? Andrew? - (tonytib) - (23)
         Yes - (Andrew Grygus) - (5)
             This model? - (tonytib) - (2)
                 Looks like the one . . . - (Andrew Grygus) - (1)
                     It's a consumer web site and thus - (tonytib)
             I have a Titan Wok. - (static)
             I have an 16" ( I think) - (folkert)
         Frying pans - (Andrew Grygus) - (4)
             I like my cast iron skillet - (Silverlock) - (1)
                 That's one righteous pan . . . - (Andrew Grygus)
             I have several cast iron skillet - (boxley)
             I was at Smart & Final yesterday and - (tonytib)
         In my experience, its worth the effort - (bepatient) - (2)
             Yeah, but how much effort is it? - (Andrew Grygus) - (1)
                 Historically do a bit more on my side. - (bepatient)
         Yall are so SEXY when you talk this! - (imqwerky) - (8)
             The idea is to get the wok so the wife uses it -NT - (tonytib) - (1)
                 -10 points on the Macho Meter :-) -NT - (imqwerky)
             Yeah. The air is thick with testosterone! -NT - (bionerd) - (1)
                 Smells like teen spirt -NT - (tuberculosis)
             I gather you feel it's better when it works the other way? - (hnick) - (3)
                 I'm serious! - (imqwerky) - (2)
                     It's iwethey - we're intense about *everything*! :) -NT - (Meerkat) - (1)
                         LRPD! - It's iwethey - we're intense about *everything*! :) (new thread) - (imqwerky)

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