July 10, 2010 at 7:11 am #252655RommieMember
This week I looked at my two Tefal frying pans (guesstimating they’re 6-7 years old now) and the non-stick has undoubtedly had it. Don’t know how long we might have been ingesting tiny bits of it… :uhoh:
I’m seriously thinking of cast iron for the replacements – just not sure if plain or enamelled is the way to go. If it makes any difference, I mainly cook pancakes, meat patties, chicken or fish in the frying pan, or brown ingredients prior to tossing them in the slow cooker. I already have an enamelled cast-iron grill pan for steaks and snags (works great but is heavy!)
I’ve also seen these new pans with a sand-based non-stick coating (comes with a lot of supposed ‘green’ credentials), though it’s still a coating and no matter how gentle you are it will wear off, eventually.
What do ALSers suggest?July 10, 2010 at 7:56 am #471046Reid_alderbooksMember
If you season cast iron properly, it is just about as non stick as teflon. And you don’t need to to be eating a side dish of cancer with every meal.July 10, 2010 at 8:08 am #471047KarmaMember
I am having trouble with my frypans, surface is sound but they are sticking! I have bought one of those I think ceramic based green fry pans and that is the same, perfect surface but everything is sticking to it, what am I doing wrong, tried different oils but still the same?July 10, 2010 at 8:19 am #471048edensgateMember
We have a Scanpan – which isn’t quite ‘non-stick’ anymore but definitely long lasting. It’s not as much of an investment as a cast-iron frypan but the surface will last a long time. Check the warrantee if you consider buying as I reckon the only thing that can go wrong with them is the handle can come loose, so check whether they guarantee it and for how long. We’ve had ours for ten years with frequent use and only now is the handle beginning to work loose. It is heavier than a conventional frypan, but not as heavy as cast iron.
Saying that, we are investing in enamel-coated iron cookware as they are heirlooms if looked after, unlike Scanpan, I’d bet.July 10, 2010 at 8:20 am #471049edensgateMember
Karma, coat the food, not the cookware, with oil and ensure the frypan is hot before you cook. 🙂July 10, 2010 at 4:34 pm #471050ErthgirlMember
We have enamel cast iron … it’s heavy… but awesome!! I love it… cooks beautifully… I agree with Reid A, if it’s seasoned well nothing sticks… ours has got better with age… it’s about 4yrs old now and I’d use it most days… doesn’t stick, there’s not a scratch… it’s a Le Chasseur, made in France… well worth the left testicle my husband paid for it. 😀July 10, 2010 at 8:18 pm #471051lostinthefogMember
Definately go with cast iron-I have a Le Crueset( also French made)that is over 30 years old that I inherited from my mother and it is brilliant, like erthgirl, we use it everyday. We don’t just use it to fry things either…we make curries etc in it, it rarely sticks, if it does it just needs a re-season. Le Crueset are horribly expensive now-I think the large frying pans are well over $200, but they really do last for ever and they have a lifetime warranty-ours has had two new handles-replaced free of charge. Last time they were doubtful if they still made them but they said if they didn’t have one they would give me the option of a brand new fry pan for half price. Le Chasseur are also great-we have a Le Chasseur casserole-they are a bit cheaper to buy than Le Crueset. I have never used any non stick cookware as I am very wary of those coatings. Eventually I’d like to change all my saucepans to cast iron-use stainless steel ATM.July 10, 2010 at 10:31 pm #471052gremmblesMember
I would go cast iron all the way. They cook things perfectly and last forever. Yes they are horribly expensive but when you think about how long they last, they are not really expensive at all.July 10, 2010 at 10:44 pm #471053Lady BeeKeymaster
I’d thought of getting a cast iron one – until I tried to pick one up a couple of days ago! Just way too heavy. Also not sure how they go on ceramic cooktops.
Any reason why you wouldn’t go with stainless steel?July 10, 2010 at 11:13 pm #471054narellehMember
I have stainless steel – heavy based blah blah blah etc – have had it for over 11 yrs – it was one of the more expensive ones – not a cheap one but it cooks beautifully esp pancakes! And it does not weigh heaps!
I have probs with cast iron with our dampness here (I have a small one we used all the time before family) but the curing does not stop the damp from rusting them while not in use
I would go for stainless if I had to do it again:)July 10, 2010 at 11:22 pm #471055roddam63Member
Definitely cast iron.
I bought a set of ‘Gabriel Gate’ cast iron fry pans for the princely sum of $49.95 from Harris Scarfe. They are totally brilliant.
I’m not fussed about the whole ‘non-stick’ issue. I’d rather plop a dollop of butter or lard in! Much tastier than a dose of teflon.
And… Cast iron will last a lifetime or three. Well worth the investment.
I also have a dutch oven (enamel) that I use to bake the most spectacular bread in. Sometimes you need the heaviness to hold a constant temp while cooking.
Plus, weight training is a good way to keep your bones and muscles strong.:DJuly 11, 2010 at 12:25 am #471056HerbmanMember
I’m also a fan of cast iron. I bought both our large and small cast iron frying pans cheaply from camping shops (the large was about $20 and the small was $5). The large one has lasted about 7 years now and the small I only bought earlier this year. I also was given a set of three by my mother-in-law, which are still waiting to be seasoned. But she said the whole set cost her less than $50.
However, I notice that you have problems with the damp up there in Ingham, Narelle, so it might not be as good for you. We have had a few very damp years down here in Brisbane also (nothing on Ingham though) and haven’t yet had any problems.
We seasoned the big frying pan as per instructions, never use detergent on it and dry it by heating it on the stove rather than using a towel. We use it almost every day, so it always has a new coating of oil on it for protection.
If you can get a relatively cheap cast iron frying pan from a camping shop it might tide you over while you consider your options.
Otherwise – stainless steel is great. We have a stainless steel frying pan that I bought for about $10 at a flea market (very expensive brand – retails for about $120 :jawdrop: ). It’s fantastic and makes great pancakes. If you have good flea markets or op shops that might help you buy a fantastic heavy based stainless number for next to nothing.
Good luck, hey. It’s always terribly frustrating having to buy new cook ware. I know I hate it.July 11, 2010 at 1:08 am #471057KiewietMember
I have a 25 year old cast iron pan – bought the cheapest one I could find at the time.;) It is the same as the $15 one from Aussie Disposals and it is still in perfect condition.
I get around the heavy part by taking plates to the pan not the pan to the plates (if that makes any sense:p) and I absulutely love my cast iron pan and pots.
I also have a stainless steel pan I like which is quite deep (about 10cm) and nice for making risotto or “chuck food” (chuck everything you can find into the pan and add wine or worcestire sauce, then simmer)July 11, 2010 at 5:36 am #471058osakasuzMember
We have a $12 cast iron frypan from a camping shop which is virtually non-stick (we only use a little oil when cooking in it). The trick is to keep it seasoned, never use a scourer unless absolutely needed, wash quickly in warm soapy water with a soft cloth. And then, make sure it is hot before adding your pikelets or whatever.
We also have two stainless steel ones – don’t get used as often, but very cheap from op-shops. :tup:July 11, 2010 at 11:32 am #471059RommieMember
Hadn’t given much thought to stainless steel really – I guess I have a bias that they’ll be “sticky”. I do try to use less oil/fat though.
The seasoning doesn’t put me off – I have a carbon-steel wok (dirt-cheap from an Asian shop) that must be about twelve years old now, nicely seasoned, and quite reasonably non-stick. The trick is to keep reminding Hubby not to scrub the daylights out of it in soapy water. :uhoh: If I get cast-iron pans I’ll have to do the same…
Was speaking to my MIL this morning; she still has a set of cast iron frypans that date back to when the kids were small!
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