Lanx
<Prior Amod>
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cast iron is the cheapest, must have. Of course the older the better, hand me downs or if you're adventurous used. Or just get a lodge one, of course just get a flat one, w/o the grill marks, easier to clean/ more surface area.
I reguarly give lodge pans that i bought a month b4 as presents, i put a few eggs and steaks through, this way it's already pre-seasoned and gots some goodness to it. (this is for like new ppl i meet, lodge pans are cheap, like under 20bucks, but once you tell them that you've pre-seasoned a cast iron pan just for them, they go ape-shit)
Amazon.com: Lodge L8SK3 Pre-Seasoned Cast-Iron Skillet, 10.25-inch: Kitchen Dining
I agree w/ the teflon sentiment, just buy a new cheap $20pan a year and throw away when it looks... sticky, cuz if even you buy an expensive teflon pan, it's just gonna go nasty on you anyway.
stainless? i guess you should save up some $$$ and buy an all-clad. If you've used basic stainless b4, then you've seen how you can have "hot-spots". All-clad has thier 3 layers go all the way up the sides, not just a bottom layer, so heat is distributed evenly everywhere. I also like that the lip is rolled so it doesn't dribble on the sides and you have that one long black streak that you get from years of dribbling shit cuz the lip wasn't rolled. I wouldn't buy an entire all-clad set tho, that's just stupid, just buy a saute pan, is probably all you need
Amazon.com: All-Clad 4403 Stainless Steel Tri-Ply Bonded Dishwasher Safe Saute Pan with Lid / Cookware, 3-Quart, Silver: Kitchen Dining
Then just buy a big ass cheap aluminum pot for spagetti and things, you really don't need that many pots/pans really imo.
copper? only really seen ppl who love the way it looks as it hangs or chocolatiers use it. (cuz it heats up shit so fast)
For stainless are you guys heating up the pan first? just turn the heat on high and put the pan on, wait a min, then put in your butter/oil, don't put butter/oil in a cold pan, you won't create that thin non-stick layer otherwise.
I reguarly give lodge pans that i bought a month b4 as presents, i put a few eggs and steaks through, this way it's already pre-seasoned and gots some goodness to it. (this is for like new ppl i meet, lodge pans are cheap, like under 20bucks, but once you tell them that you've pre-seasoned a cast iron pan just for them, they go ape-shit)
Amazon.com: Lodge L8SK3 Pre-Seasoned Cast-Iron Skillet, 10.25-inch: Kitchen Dining
I agree w/ the teflon sentiment, just buy a new cheap $20pan a year and throw away when it looks... sticky, cuz if even you buy an expensive teflon pan, it's just gonna go nasty on you anyway.
stainless? i guess you should save up some $$$ and buy an all-clad. If you've used basic stainless b4, then you've seen how you can have "hot-spots". All-clad has thier 3 layers go all the way up the sides, not just a bottom layer, so heat is distributed evenly everywhere. I also like that the lip is rolled so it doesn't dribble on the sides and you have that one long black streak that you get from years of dribbling shit cuz the lip wasn't rolled. I wouldn't buy an entire all-clad set tho, that's just stupid, just buy a saute pan, is probably all you need
Amazon.com: All-Clad 4403 Stainless Steel Tri-Ply Bonded Dishwasher Safe Saute Pan with Lid / Cookware, 3-Quart, Silver: Kitchen Dining
Then just buy a big ass cheap aluminum pot for spagetti and things, you really don't need that many pots/pans really imo.
copper? only really seen ppl who love the way it looks as it hangs or chocolatiers use it. (cuz it heats up shit so fast)
For stainless are you guys heating up the pan first? just turn the heat on high and put the pan on, wait a min, then put in your butter/oil, don't put butter/oil in a cold pan, you won't create that thin non-stick layer otherwise.
