[Sca-cooks] Replacing a pan...from Isabella

Dragon dragon at crimson-dragon.com
Mon Mar 17 21:07:49 PDT 2008

Daniel & Elizabeth Phelps did speak thusly:
>A good cast iron frying pan is on the one of these days list, definitely.
---------------- End original message. ---------------------

Why not now?

They are comparatively cheap, you can buy a set of three in various 
sizes for a lot less than one anodized Calphalon pan or any of the 
other fancy brands.

I think I spent $15 on my set a few years ago at Target, I got a 6", 
an 8" and a 10", I think I spent another $12 on a 12". Yeah, these 
are no-brand-name pans but there really isn't all that much 
difference in weight or quality from a Lodge pan.

The only drawback is you have to spend time getting it properly 
seasoned (the pre-seasoned stuff from Lodge is not worth the extra 
money, the season can flake off easily).

The remainder of this e-mail constitutes my opinion, do with it what 
you will. ;-)

As for any other sort of pans, think thick and heavy. A heavy base 
spreads the heat much more evenly. Aluminum conducts heat faster than 
stainless but some of the "sandwiched" style pans give a bit of the 
best of both stainless and aluminum. I think hard-anodized is better 
than teflon coating if you go aluminum.


  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)

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