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100% -- I never use my stainless frying pans because they are such a nightmare to get food to release and clean up afterwards. We use a cast iron and a nonstic
by zucked 6y ago
100% -- I never use my stainless frying pans because they are such a nightmare to get food to release and clean up afterwards.
We use a cast iron and a nonstick - that's it. You can cover 95% of use cases with that.
- Guest19023892 6y agoThese are the only pans I use at the moment but I've been thinking about adding a stainless pan. How do you handle dishes where you're frying something, but then need to add some vinegar, a tomato base, or a cup of water to boil into the pan after frying? I use my cast iron at the moment because these dishes start with a lot of frying and then go straight in the oven near the end, but they're pretty hard on the seasoning in the pan. I've been thinking the stainless pan might be good for these so it can still go in the oven and I don't have to worry about the vinegar destroying my seasoning.
- tunesmith 6y agoI wonder about that too - a bit of white wine or vinegar to deglaze the pan, that seems to unstick anything.
- tunesmith 6y agoWe gave up on nonstick - we never found a good one that wasn't ruined within a year. With the right balance of a bit of olive oil and a bit of butter, I can fry and scramble eggs in my cast iron without it sticking.
- loco5niner 6y agoAnd my wife won't use cast iron because it's too heavy and hurts her wrist. Each of these (non-stick, stainless, cast iron) are great for the appropriate application, while also having downsides (like ANY tool). Knowing what to use, and when, comes from experience.
- FrojoS 6y agoNo way. If you use a soft plastic or wood spoon it should last much longer than that. My 10 CHF frying pan is still good after 8 years.
- tunesmith 6y agoWhat's CHF? I found a CHF pan company but I only saw cast iron.