Question of the Day: Fancy Pans or Not?
In today's feature, Meg conducts a quick off-the-cuff study, comparing a high-dollar All-Clad fry pan to an inexpensive pan from a kitchen-supply store. What kinds of pan do you use and why?
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7 Comments:
An aluminum nonstick coated pan for sauces and things that will need deglazing. Mine has a bowl shape so it's also good for stir-frying small amounts of food in a pinch. A copper bottom stainless steel for all around stuff, especially good for frozen foods. And a heavy ass cast iron skillet for eggs, bacon, and oil-frying (chicken wings, beignets, so on.)
smalera at 11:46AM on 12/15/06
We have a bunch of Calphalon pots and pans and I like them because they're heavy but not too heavy. However, for the big ones (like the wok), I can barely fit them in my New York City-sized sink for washing. But the handles are very nice. And some of ours have that nice little hook on the other end (does this have a name?).
kathryn at 11:58AM on 12/15/06
i'm all about the calphalon- perfect for omelettes, sauces, and pan-frying. no scratching off grease and bits of food afterward!
Stacy at 1:17PM on 12/15/06
I've had Calphalon for a while now. I like them but they scratch for to easily. A set of Viking cookwear is on my wishlist now...
JEFFREY at 2:23PM on 12/15/06
Cast iron - a 15 inch skillet stays on the stove top at all times. Perfect for everything from paella to pan sauces to blackening halibut. Once it's seasoned you hardly need to clean it - just wipe and keep it oiled.
jaredc at 3:38PM on 12/15/06
Hear, hear to the cast iron skillet. I'm a recent convert to the thing, and once I figured out how to take care of it and not ruin it (I tend to have a lot of mishaps in the kitchen despite all kinds of caution) I just love the thing and will cook anything possible in it. I swear -- as does my DH -- that it makes the sauted mushrooms and onions way better than our everyday Calphalon nonstick pans. Also outstanding for bacon. And Jaredc's right, cleanup can't be beat. I rinse and then give it a good massage with some olive oil. For the one or two times I've had some tougher stuff stuck, just rub with a little coarse salt and you're good to go.
FKC at 12:32PM on 12/17/06
Hmm...well I'm really desperately in love with my all-clad pots and pans. I wouldn't give them up EVER.
Erin at 1:31PM on 12/20/06