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Thread: What type of cookware to use?

  1. #31
    Join Date
    Jun 2013
    Central New Mexico
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    I think, mainly, it depends on what your cooktop is made of. My grandmother uses all glass cookware (save for the roasting pan, which I think it that speckled aluminum you typically see in campstores) because there for a long time she had an induction cooktop and someone told her that cast iron would scratch the surface. I think she still uses it on her propane stove.

    I use Stainless Steel or the All-Clad on my propane stove, although my bakeware is Baker's Secret aluminum (aaaand it's scratched. When did that happen?? Time for new ones, I guess).

  2. #32
    Join Date
    Jan 2011
    Midland, Texas
    Quote Originally Posted by One Sock View Post
    I've been using a Lodge cast iron skillet for a few months now, and I'm really frustrated with it. I've tried all the advice I could find on the web, such as seasoning it in the oven, and oiling it and heating it after use. Nothing works. Eggs leave a film stuck to the pan, and often I can't flip them over without breaking them into pieces. Meat leaves little bits stuck all over the pan. The only way I can get the mess off is by scrubbing with a steel scrubbie, which I know is a no-no on cast iron, but what else can I do?

    Is it just my pan that's no good, because of the slightly rough surface, like Rig D mentioned? Can anyone please help me before I end up going back to the Tef-crud?
    What type of utensils are you using on it? I had the silly idea that you should use the same ones you use on nonstick to avoid "scratching" the seasoning. I was dead wrong. Use METAL utensils with a straight edge and rounded corners that let you get in everywhere.

    Read the link Rig D posted a few times. Find a good OLD skillet (I have my daddy's Wagner from when he was in college). Once I got it all figured out, all I do now to clean it is scrape it clean with the metal spatula, run the non-soapy dishbrush around the inside of it once the water is hot from the rest of the dinner dishes. We live in a very low humidity climate, so I just set it back on the stove to dry out. Every once in a while (maybe twice a year), I put bacon grease or flax seed oil on it and just leave it on the burner on low for an hour or two.
    Last edited by Twibble; 07-08-2013 at 05:40 PM.
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  3. #33
    Join Date
    Jul 2013
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    Quote Originally Posted by Twibble View Post
    Use METAL utensils with a straight edge and rounded corners that let you get in everywhere.
    My metal flipper looks straight... turns out it's not. When I hold it upright with the edge against the counter top, I can see the edge is slightly curved. Guess I need a better one.

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