Help me pick out new skillets/frying pans.

[*********]

I have a set of non-stick skillets that I use, but don't like because of the whole teflon thing; I'm not a fan, I can't stand the idea of flakes of it coming off the pan and getting eaten. Yuk. I mean, my pans are not old or gross, but the thought that teflon *could end up in the food kinda freaks me out. Anyway, I can't decide if I want stainless steel or cast iron pans. Or both.

 

So can you help me?

 

I've got some Amazon gift cards to use, so if you could recommmend just one pan in the $35 or less range, what would it be?

 

Truth be told, I've never owned stainless steel or cast iron. I grew up on teflon pans, and that's all I know. But I'm trying to get away from the whole 'microwaving things in plastic, cooking with teflon, eating margarine' way I was raised, and going more towards 'using just glass in the microwave, cook on cast iron or stainless, use real butter'.

 

If that makes any sense, LOL. So give me links. The more info, the better. :001_smile:

[Punchie]

If you're looking at stainless steel, good quality is more important than price. I used to have some cheapo stainless steel pans and they were awful. When I finally spent the money for some All-Clad, it was a world of difference. Just be advised that you'll have to tweak how you cook to compensate for the lack of non-stick.

[CanaryMelody]

2 years ago I switched to cast iron and I LOVE my skillets and dutch oven. I keep one regular pot for spaghetti and glassware for baking but cook everything else is cooked in a cast iron. We use Lodge cookware here. It's not hard to maintain them either. Hand wash, no soap, dry immediately, oil each time, and regularly season them. :)

[ChrisOR]

I love my cast iron (most of it is Lodge brand). I made the switch 2 years ago, and since using them I've found a new love for cooking. They are my kitchen babies ... I even love to wash them! Silly, but true.

 

I also love my Le Creuset dutch oven. That's what I use for soup. I do use a couple of stainless sauce pots for other liquidy things.

[*********]

So, are these pans good for starting out?

 

http://www.amazon.com/Lodge-Logic-Pre-Seasoned-Cast-Iron-Skillet/dp/B00063RWUM/ref=wl_it_dp_o?ie=UTF8&coliid=I3O0ZY94J885LU&colid=1YZGO7MZCZXQ1

 

http://www.amazon.com/Lodge-Logic-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=wl_it_dp_o?ie=UTF8&coliid=IS2RF0F8HWVZW&colid=1YZGO7MZCZXQ1

[ChrisOR]

I have the bigger one and use it daily. I have a smaller skillet I use for eggs too. Both are great.

[BikeBookBread]

I would highly suggest a LeCreuset enamel-coated cast iron. I use mine at least once a day. Yes, it was expensive, but no more than other high quality clad-type cookware. I have a clad skillet as well, which I never use anymore. I just love the way stuff browns in the LC. I got mine on Amazon. It's worth the money to me. In 14 years, I had replaced our teflon-skillet 4 times - the first was a Circulon which we received as a wedding gift -- it was about $50. The second was a $90 Calphalon that only lasted 3 years. The third and fourth were a $19 each at Target. In total, these cost well more than $130. The LC will last a lifetime, and it's a one-time purchase.

[Mabeline]

So, are these pans good for starting out?

 

http://www.amazon.com/Lodge-Logic-Pre-Seasoned-Cast-Iron-Skillet/dp/B00063RWUM/ref=wl_it_dp_o?ie=UTF8&coliid=I3O0ZY94J885LU&colid=1YZGO7MZCZXQ1

 

http://www.amazon.com/Lodge-Logic-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=wl_it_dp_o?ie=UTF8&coliid=IS2RF0F8HWVZW&colid=1YZGO7MZCZXQ1

 

 

Yup, either one would be great. Just keep in mind they are really heavy. So unless you really need the 15in one, I might lean towards the 12in one. HTH I really love my pans. They last forver, are easy to use and even add a little iron to your food.

[Mama2Three]

I have the bigger one and use it daily. I have a smaller skillet I use for eggs too. Both are great.

 

:iagree: I have had my big cast iron skillet for about a year and am completely in love with it. More than I should be, lol! :tongue_smilie: I also have 2 smaller ones but don't use them quite as often. I use stainless steel for cooking rice, sauces, soups -- my 2 soup pots get a workout as does my 1 sauce pot. But that's all I use. I'd rather have fewer things that get good use and will last forever, rather than more stuff that doesn't work as well. Good luck and happy cooking!!!

[edithcrawley]

I like the look of cast iron, but it is just so darn heavy! Make sure you try lifting some pieces in the store (and remember they'll be heavier once you have food in them)

[LaissezFaire]

We have all cast iron for frying pans, enameled cast iron for pots, dutch ovens and fryers and All Clad for sauce pans. I have no complaints. I love my cookware!

 

I also use Lodge brand and it has held up to several times a day use.