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Thread: Recommendations for new skillet? page 2

  1. #11
    Hawkward's Avatar
    Hawkward is offline Senior Member
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    Sep 2011
    Kansas City area
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    I use stainless steel, with ghee or olive oil (low temp cooking only) to keep things from sticking, or enameled cast iron (Le Creuset). I don't use regular cast iron because I'm concerned about leaching iron into the food, especially if I'm cooking something acidic. Maybe that concern is overblown, but the options I mentioned work fine for me anyway.

  2. #12
    Primal123's Avatar
    Primal123 is offline Senior Member
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    Jun 2012
    United States
    I have cast iron and stainless. I use my cast iron pan 365/yr with the stainless coming out only when I need a bigger pan. I use my 8" cast iron daily for cooking eggs and my 12" or 14" for cooking meats like burgers, chops, or reheating meats and vegetables. I even cook tomato based sauces in them to up the iron content of the food, although I believe the increase is quite minimal.

    I'd love an enameled cast iron one to try out but I actually have more pans than a family of 9 could use and there are only three of us, so I have restrained myself.
    Last edited by Primal123; 03-26-2013 at 04:48 PM.

  3. #13
    JoanieL's Avatar
    JoanieL is offline Senior Member
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    Jul 2012
    Birkenstocks & hairy arm pits.
    Cast iron and stainless here also. I still have some nonstick pans just because they aren't damaged. Cast iron thrives on benign neglect, at which I am good (just ask any of my exes). I started with a small dutch oven that came with a lid that doubles as a 10" frying pan, and I purchased a muffin "tin" to make little egg/meat thingies. But I'm definitely going to get a loaf pan and various sized skillets as time goes by. Last night, I made some baked corned beef and eggs, and forgot to add a fat to keep it all from sticking, and it wasn't a problem.

    I've learned that you can't do acidic things in new cast iron, (tomatoes), but that's easy to deal with. And since I've seen Bobby Flay cook with tomatoes in cast iron, I figure one day mine will be seasoned enough to deal with the acid.

    It also makes a decent weapon. heh.
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine


    Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

  4. #14
    Mitch's Avatar
    Mitch is offline Member
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    Mar 2013
    Ditto for cast iron. Absent cooking on a flat rock, seems the most primal. I never use non-stick, do not trust them. I read once that CA is also good to provide extra iron though that is seldom an issue if you eat primal. If you have non-primal housemates though it may matter especially for menstruating women.

  5. #15
    Silvergirl's Avatar
    Silvergirl is offline Senior Member
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    Sep 2012
    Victoria, BC
    Scanpan Professional..........awesome but not cheap I have used calphalon, analon, stainless steel and cast iron. Cast iron is nice for some things but for me the Scanpan beats them all for regular stuff. The professional series are way better IMO.
    CHEFS Catalog - Scanpan Professional Fry Pans customer reviews - product reviews - read top consumer ratings

    Editing to agree with Springnr, that the Pro IQ are the ones that I have that I love. They come with handle sleeves.
    Last edited by Silvergirl; 03-26-2013 at 11:34 PM.
    Started Primal June 2012 at 148.5lbs, and 5' 1", reached goal weight in 5 months.
    Lowest weight 93lbs - too thin. Now stable at 102lbs much better weight for me at my age.
    Primal, minus eggs, dairy and a myriad of other allergens.

  6. #16
    PeaceKaren's Avatar
    PeaceKaren is offline Member
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    Jan 2011
    I just recently replaced my old Calphalon cookware with a set of Chef's Classic Stainless Steel from Cuisinart. It's a moderately priced set for stainless and I love it!

    I also regularly use my cast iron skillet and enameled dutch oven (both by Lodge).

  7. #17
    springnr's Avatar
    springnr is offline Senior Member
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    May 2011
    Salish Sea Island / Japan
    Scanpan Pro IQ is what your asking for.

  8. #18
    Cyclops's Avatar
    Cyclops is offline Junior Member
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    Feb 2012
    For the record, I ended up getting a GreenPan ceramic/aluminum skillet. Figuring out all the maintenance details of a cast-iron skillet, puts it on my someday-maybe list...

    John C>

  9. #19
    2ndChance's Avatar
    2ndChance is offline Senior Member
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    Jul 2012
    Nonstick causes cancer. I have had my eye on this skillet for awhile now... Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet: Kitchen & Dining

  10. #20
    Sandra in BC's Avatar
    Sandra in BC is offline Senior Member
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    Dec 2011
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    I got a couple of ceramic coated non stick skillets for christmas and I love them.

    The Soft Line Range | GreenLife

    While I prefer cast iron for many things, my family isn't great about using them and cleaning them properly, and they're too heavy for my kids. These are a perfect solution.

    I've read some negative reviews, and none of the problems have ever happened to me. The key (for all cookware) is to preheat the pan, then preheat the oil before adding the food.
    *My obligatory intro

    There are no cheat days. There are days when you eat primal and days you don't. As soon as you label a day a cheat day, you're on a diet. Don't be on a diet. ~~ Fernaldo


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