Whereneverever Posted December 31, 2012 Share Posted December 31, 2012 I need a new one. I have a 12 in Calphalon that has been my workhorse for the last almost decade but after a visit from a family member it's wrecked. I want a similar size. I don't think I want something super heavy. Definitely no Teflon. Maybe copper? Any suggestions? Quote Link to comment Share on other sites More sharing options...
nmoira Posted December 31, 2012 Share Posted December 31, 2012 :bigear: Quote Link to comment Share on other sites More sharing options...
Spy Car Posted December 31, 2012 Share Posted December 31, 2012 I need a new one. I have a 12 in Calphalon that has been my workhorse for the last almost decade but after a visit from a family member it's wrecked. I want a similar size. I don't think I want something super heavy. Definitely no Teflon. Maybe copper? Any suggestions? Copper, if it is the good stuff, will be thick and very heavy. It is great to cook with, but $$$$$ and quite heavy. Thin copper is to be avoided as it does not disperse the heat well enough to prevent hot-spots. The thin stuff is a waste of money IMO. I think carbon steel/black steel/mineral iron pans are under appreciated in the home market (although loved by chefs). They are relatively cheap, but also suffer from being kind of heavy. Bill Quote Link to comment Share on other sites More sharing options...
Joshin Posted December 31, 2012 Share Posted December 31, 2012 I have a set of Le Creuset knock-offs from the 80's that MIL passed on to me after she upgraded to the real thing. I love them to death. I resisted using them for so long because they are a bit heavy, but broke down and finally pulled them out last summer when my last skillet died. I am now a huge fan of enamelled cast iron. No seasoning, even cooking, fairly nonstick, and cleans up easily. Can even use them in the oven. I don't foresee myself ever using anything else! Quote Link to comment Share on other sites More sharing options...
Whereneverever Posted December 31, 2012 Author Share Posted December 31, 2012 Copper, if it is the good stuff, will be thick and very heavy. It is great to cook with, but $$$$$ and quite heavy. Thin copper is to be avoided as it does not disperse the heat well enough to prevent hot-spots. The thin stuff is a waste of money IMO. I think carbon steel/black steel/mineral iron pans are under appreciated in the home market (although loved by chefs). They are relatively cheap, but also suffer from being kind of heavy. Bill Do you have a specific suggestion? I'll stay away from thin copper, thanks for the warning! By heavy I meant the Lodge pans. Five or six lbs a pan would be fine. Thanks! Quote Link to comment Share on other sites More sharing options...
Whereneverever Posted December 31, 2012 Author Share Posted December 31, 2012 I have a set of Le Creuset knock-offs from the 80's that MIL passed on to me after she upgraded to the real thing. I love them to death. I resisted using them for so long because they are a bit heavy, but broke down and finally pulled them out last summer when my last skillet died. I am now a huge fan of enamelled cast iron. No seasoning, even cooking, fairly nonstick, and cleans up easily. Can even use them in the oven. I don't foresee myself ever using anything else! I'm strongly considering the LC pans. It seems like people either love them or hate them and I'm a wee bit nervous on dropping the money with no returns... Quote Link to comment Share on other sites More sharing options...
toawh Posted December 31, 2012 Share Posted December 31, 2012 I bought a cast iron skillet in Target last fall. It's been a lovely relationship so far. For a twelve inch I paid under $20. It comes pre-seasoned so just needs up keep. Quote Link to comment Share on other sites More sharing options...
KRG Posted December 31, 2012 Share Posted December 31, 2012 I love my cast iron skillets. Quote Link to comment Share on other sites More sharing options...
PrincessMommy Posted December 31, 2012 Share Posted December 31, 2012 Well, this doesn't fit the "not heavy" category - but I love my 10" cast iron. Had it for over 20yrs. I use it for everything. Quote Link to comment Share on other sites More sharing options...
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