bulletsmith
Master
I owned a Le Creuset skillet, was never really impressed by it so it moved on.
I have a couple of enameled cast iron items from Costco too. It seems like they come out with one piece every year or so. Pretty nice stuff IMO.
I owned a Le Creuset skillet, was never really impressed by it so it moved on.
I'll fight you over my omelet pan.
Cast iron has never worked in that capacity.
And if I make you an omelet, you will agree.
The GreenPan (available at costco) has outlasted several (10 or so) non-stick Calphalon pans.
In all candor, my wife stopped scraping the Calphalon non-stick with a stainless steel turner. That helped a lot.
So far, Mom's cut a grilled cheese sandwich in the pan with a stainless knife once. (with the GreenPan).
Evidently, my 10 year old screamed when Mom did it. And the small cut in the ceramic isn't enough to cause sticking.
Almost a year now on the GreenPan. Highly recommended.
I assume you do not have a glass top stove as cast iron is not recommended for use on those.
I'll fight you over my omelet pan.
Cast iron has never worked in that capacity.
And if I make you an omelet, you will agree.
The GreenPan (available at costco) has outlasted several (10 or so) non-stick Calphalon pans.
In all candor, my wife stopped scraping the Calphalon non-stick with a stainless steel turner. That helped a lot.
So far, Mom's cut a grilled cheese sandwich in the pan with a stainless knife once. (with the GreenPan).
Evidently, my 10 year old screamed when Mom did it. And the small cut in the ceramic isn't enough to cause sticking.
Almost a year now on the GreenPan. Highly recommended.
Fact. Right tool for the right job. It's one of the reasons every kitchen needs a couple non stick pans. Now for some old fashioned fried chicken, you would never choose the non stick pan, cast iron wins that one.
I use a #9 Griswold with a lid. For fried chicken, the lid makes all the difference in the world. Vintage lids are ungodly expensive, but worth every penny!
I use a #9 Griswold with a lid. For fried chicken, the lid makes all the difference in the world. Vintage lids are ungodly expensive, but worth every penny!
Post some pictures of the top, bottom and handle. Many unmarked pans are easily identifiable off these characteristics.You've got me thinking now. I have no idea who made my cast iron fry pans. Like I said, they are at least as old as I am, but they are very smooth. Not like the Lodge stuff I have seen.
There's no logical reason you can't do both. Non cast iron has it's place in the kitchen. Get a couple of Lodge pieces that suit you and let her fill the rest out with the PC stuff.
I actually use an old Lodge Dutch Oven for frying chicken and use tongs instead of a flipper. The high sides and lid keep most of the oil off me. Vintage Lodge is IMO much better than the unground new stuff. Some of the old single-notch pans rival early Wagner/Griswold.
Post some pictures of the top, bottom and handle. Many unmarked pans are easily identifiable off these characteristics.
Odds are they are either Birmingham Stove and Range or Wagners but there are quite a few other unmarked pans. Unmarked Lodge, with very few exceptions, has either one or three notches in the heat ring.