Do you know who makes it?
2007-10-17 10:24:14 · 13 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
10" cast iron that I got from my grandmother. It's a Griswold and is the best piece of cookware I've ever owned.
I also have an 8" round griddle and a 12" chicken fryer from her collection and about 12 pieces of my own collection.
Nothing beats a good, seasoned cast iron for frying.
2007-10-17 10:30:25 · answer #1 · answered by CoachT 7 · 2⤊ 0⤋
I'm also a big fan of cast iron frying pans. I have 9 of varying sizes! Some were purchased at garage sales for cheap, while the newer models are made by Lodge.
Cast iron is nearly unbreakable, it's easy to care for and food won't stick if the pan is kept properly seasoned. The easiest way to reseason a cast iron skillet? Just fry bacon in it.
2007-10-17 10:36:43 · answer #2 · answered by BobKat 5 · 0⤊ 0⤋
OMG I bought a large frying pan in the local supermarket for about $12 when my kids were little (they are grown now.) It is almost as heavy as a cast-iron skillet and nothing ever sticks to it, but it isn't Teflon. I didn't know who made it (I never looked) but I checked and it is made by Faberware. Whenever I cook it is the first pan I go for.
2007-10-17 10:49:39 · answer #3 · answered by CarolSandyToes1 6 · 0⤊ 0⤋
That'd be my twelve-inch Lodge cast iron frypan with cover. I can make darn near anything in that pan, and it always comes out perfect! We particularly like to do chuck roast in it with onions, carrots and 'taters! Sprinkle a bit of ground allspice atop the roast after you sear it, and pour a cupful of Marsala in the pan with the roast and the other good things and then cover it and let it simmer for an hour and a quarter. Toss in a half cupful of straw mushrooms ten minutes before it's done. You can also make a darn good gravy with the drippings!
2007-10-17 10:36:20 · answer #4 · answered by Anonymous · 1⤊ 0⤋
Back in 1994 I got a set of Calphalon. This was before Calphalon was making non-stick. I hated that fry pan for years until I guess it got seasoned. Now I totally love it.
2007-10-17 10:56:25 · answer #5 · answered by chefgrille 7 · 1⤊ 0⤋
A 12" cast iron WOK made by John Wright.
Unlike the thin metal ones that may be hot when you first put food in, this thick cast iron one retains the heat to really sear the food and keeps really really hot.
I've never seen another one!
I also have a 22 quart (21 Liter) Sitram stock pot with a thick base!
.
2007-10-17 10:37:21 · answer #6 · answered by Freesumpin 7 · 3⤊ 0⤋
IKEA has the best pots and pans! We bought the silver ones with the teflan. They are the best. The food cooks so well and tastes great.
2007-10-17 10:27:44 · answer #7 · answered by Pink Princess 6 · 0⤊ 0⤋
My sis-in-law loves her new Rachel Ray frying pan.
2007-10-17 10:34:45 · answer #8 · answered by 2bzy 6 · 0⤊ 1⤋
i sell cookware, and i was a chef for years in D.C....
cast iron rusts (even if you can't see it) and the rust lodges in your kidneys and joints, causing kidney failure and arthritis
stainless steel does not conduct heat, so they put a slab of copper or aluminum on the bottom, but if it only heats on the bottom, then you have to stir the food constantly. it's also a porous metal, because it's blend (18parts steel, 10 parts nickel), so everything sticks to it.
nonstick, coated or teflon pans are the most detrimental to your health. the coating always come off in your food. those coatings are made purely of chemicals, and when the pan is heated the coating releases fumes into the air. the fumes have been proven to kill birds. nonstick coatings have been linked to 5 different types of cancer, as well as reproductive failure in females!! not to mention coated pans are so cheap, they usually break within a couple years and you have to replace them.
enamel coated pans (like le cruset) are simply cast iron that's been dipped in paint. the paint will eventually chip off, and get into your food. then you have the iron problems...
aluminum oxidizes and turns black. the black gets into your food and has been linked to alzheimers, parkinsons and premature senility. rub some water into your aluminum pan, and wipe it out with a white cloth. wait till you see the color.
the best cooking surface by far, is surgical steel. the highest quality is 430j, but there are many availible brands, such as Healthcraft, Royal Prestige, and Kitchen Craft. These are also known as waterless and greaseless pans, because they allow you to cook extremely healthy.
now i'm not trying to plug myself here, but if you're interested, shoot me an e-mail and i'll point you in the right direction. hope this helps!!!
2007-10-17 10:52:14 · answer #9 · answered by giovanni_russi 2 · 1⤊ 5⤋
Calphalon hard-anodized nonstick:
http://www.calphalon.com/calphalon/consumer/products/productGroup.jhtml?catId=CLCat100205
I *adore* my Calphalon pans.
2007-10-17 10:39:45 · answer #10 · answered by briteyes 6 · 1⤊ 0⤋