I do not touch any of those Teflon coated pans. IMO the best no stick pans are the black cast iron treated with oil.
I never have problem with them :)
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I do not touch any of those Teflon coated pans. IMO the best no stick pans are the black cast iron treated with oil.
I never have problem with them :)
A timely subject, as my mother earlier this year gave me her blue ones, as advertised on tv. She has refused to use them, as she is happy with the fry pan she uses at the moment.
Just tonight I asked her how long she had, had that pan for.
It was a wedding present given to her 50 years ago.
Apparently made at Cast Alloy in Plympton, South Aust.
looks like there might be another 50 years left in it.
Greg
I still wonder if nothing sticks to Teflon, how does Teflon stick to steel... :D
You'll be asking why super glue doesn't stick to the inside of the bottle next!Quote:
Originally Posted by Kevin B
I grew up in the same street as Castalloy. My parents have a roasting pan made there which they've had for 40 years. My daughter will inherit it one day.Quote:
Originally Posted by GregTD5
Hello All,
Not meaning to hijack the thread - I am after a new frying pan and was thinking of getting a cast iron one. I noticed that quite a few people recommend using a cast iron pan.
What brand and size cast iron pan do most people use? Also black or non-black finish cast
I am happy to pay for a good quality pan which will get almost daily use for a long period of time.
Kind Regards
Lionel
I have a Titan pan, they call it a wok, and it comes with a glass lid with a breather hole. I have used it for cooking single steaks right up to a beef stroganoff for 8, stirfry and even a small roast.
It is now 8-9 years old and it is made of stone wear, which you are supposed to use teflon or plastic utensils on, but as ruff as I am I constantly use steel tongs and spoons with no affect on the pan at all. Another good feature for healthy eating is I have never used oil in the pan.
I have burnt the crap of a few meals, while drunk, then put a small amount of water, heated it and lightly brushed it with a dishbrush and it is spotless.
It still looks like it is new and would recommend it to anyone.
BUT it is a little expensive to purchase, last check they are around $200, it my opinion well worth it and if I had to would buy one again.
Neale
Get the grey cast iron pots and frypan and treat them with the oil method.Quote:
Originally Posted by Lionelgee
You no need to get an expensive brand.
The food never stick on them, we make the Mexican tortillas on them for many years :)
The other good pots to have in the kitchen are the enamel cast iron pots. Do not get the expensive french made, the ones from Kmart are good enough.
I have a 30 cm frypan, a 3 lt casserole, a 30cm frypan with leeds, 2dutch ovens and 2 oval roasting pots.
Hello All,
As a result of reading this thread and people's descriptions I did some further research and today the courier dropped off my new frying pan.
It is a French made Chasseur 28 cm diameter cast iron pan with double enamel layer on it. 10 year guarantee and it weighs a ton. It also has a clear Pyrex domed lid.
Yes I did treat it before using it. I am very happy with it and I can retire my old cast aluminium :eek: frying pan. As much as the frying pan has been a sterling performer I am dubious about its possible health implications. I will limit my exposure to the alloy to Land Rover panels :) and not something I cook my food on as well.
Kind Regards
Lionel
The frying pan I use the most is an old cast iron one which we bought at a lawn sale in Alice Springs for $2 :D. Does the job well and if anything sticks the pan is near indestructible so almost any unsticking method is appropriate :twisted:.