[Sca-cooks] Replacing a pan...from Isabella
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)
More information about the Sca-cooks