How to choose a frying pan to replace non-stick cookware
Вставка
- Опубліковано 16 лип 2020
- In this video, I cover the basics of how to choose a frying pan when you are looking to transition away from non-stick coated pans - which are an environmental disaster. There isn't a non-stick coated pan that will last and the only way to be responsible to our planet is to buy cast iron, carbon steel or stainless steel cookware.
By following my simple advice you will only buy 1 set of pans that will last you forever.
Buy my favourite pan:
in Canada: www.cookculture.com/collectio...
In the USA: shareasale.com/r.cfm?b=123506... - Навчання та стиль
Metallurgist here- cast iron has much larger crystalline structure than carbon steel, thus it is more porous and apt to draw in the season, whereas carbon steel has finer crystalline structure and tighter pores, thus being less accepting of the season.
What do you mean by porous and how does this relate to larger grains? A successful casting does not have pores.
@@TheLivirus All metals are porous to different degrees on a molecular level, and with varying temperatures the pores enlarge and contract on a microscopic level. Its not visible to the naked eye.
@@UsDiYoNa I'm guessing you refer to the rough surface structure rather than the metal being porous. I have looked at many polished cross sections of steels and cast irons under microscope. Pores may occasionally occur in certain locations, but the materials are generally not porous.
@@TheLivirus the casting process introduces pores to cast iron, you can see it when it's snapped
@@UsDiYoNa Can you refer me to a technical article about this? Sounds very interesting.
I truly think that having good quality basic tools in the kitchen makes cooking so much more enjoyable. As to pots and pans, I abandoned my non-stick many years ago and I was mostly using stainless steel (All Clad) until recently when I decided I wanted "heavy" stuff that I would enjoy using that would last my lifetime so I invested into carbon steel pans (Matfer), a cast iron skillet (Smithey), a Dutch oven (Staub), and I also invested into some good high-end Japanese knives, a gyuto (chef knife) and a petty knife (I paid $200 for the 240mm gyuto). I also got a large thick teak cutting board (Teakhaus). They all work really well, and most importantly, made cooking much more enjoyable.
Hello! I've got to say, after reading many UA-cam comments: you are a very smart person and invest your money wisely! Good on you!
Glad I stumbled upon your videos. I just got a new apartment and I'm renovating my cookware. I'm one of those people who intensely researches before any purchase and the more I looked into coated or non-stick options, the more confused I got: what's toxic, what isn't, which one seems durable, which one is just clever marketing... I think I'll stick with these non coated options. Now going to watch your other recommended video on "Coated Cookware" hahahah
Same here. Currently doing research too.
7:30 carbon steel
I am still using my grandmother's cast iron fry pans for years, they are so seasoned they are as smooth as glass ,
Thank you, great info. I love cast iron and I want to love carbon steel. I've tried so hard, just haven't got there (yet). Lucky to have inherited amazing cast iron. But doing a pan-flip is a non-starter.
I have the Lodge skillet you showed first. That is not the standard Lodge 10" pan. That pan is from their Chef Collection series. I have all three of the skillets, the 8", 10" and 12". They are purposely shallower for spooning over your food. They are also lighter than the standard lodge skillets. They are all excellent pans.
Thanks for the info I have two non stick pans that are already chipped from me using them I'm chugging them in the trash now I plan to buy a cast iron skillet to go with some of my stainless steel & glass cookware that I've had for years.
THANK YOU. I literally woke up last Saturday and tossed out all the non stick pans. 😱Then stood in the kitchen like ummmm. Sunday I purchased a mid range stainless pan that I’ll eventually upgrade to an all clad but this video was right on time. 👍🏾👍🏾
My cast iron pans thus far are Lodge and Le Creuset...and I love, love, love them. I also have tri-ply stainless, also a fave. I would like to purchase some Finex, but, WOW, so costly. As for cooking oil/s, I DO use olive oil, but not for higher temperature cooking...for which I sub avocado oil, perhaps with a mix of olive in it. If I want to deep fry or go hi temperature, I use peanut oil. So far I have had good results with all I've described. Now, as Christmas approaches, i am wondering about "gifting" myself with that "first Finex..." LOL!
Thanks so much for the info. My husband and I were just having a conversation last night about how we need to stop buying those non-stick sets that are everywhere and start buying quality pans one at a time. I'm sick to death of buying non-stick sets and having to replace them after a few years. I want to find cookware that's an investment and will be (hopefully) the last time I have to buy that specific item. This has helped immensely! Thanks!
hi kimberlee! i'm so glad you and your husband were looking into non-stick options, since it is never a good idea for you or the planet. They are super toxic - not just in what the coating ads to your food, but the pace at which it breaks down so then you are also getting aluminum leaching into your food and the fumes which are especially harmful. What we breathe from non-stick when cooking, especially at the higher heats, is known to kill birds, who have very delicate respiratory systems. For people with asthma or COPD, learning disabilities, thyroid issues, it's a night mare...and is a known carcinogen and cause induce allergies and other health issues. And then you add what it does to the planet, from the landfills (since it is disposable cookware, built to replace, not last) to the toxic chemical waste in fabrication...You might dig seeing the films "The Devil We Know" and "Dark Waters". Beware, you may become an anti-non-stick evangelical after seeing these films, like me.... hahaha... And we didn't even get to the performance of these pans. OMG - usually coating over thin aluminum so cooking experience is lousy, little heat control, prone to burning... BTW, I love induction stove-tops (including the single burner plug in models) can be time and $ saving in any kitchen. More and more professional chefs are turning towards induction for the cooking experience. I care deeply about the environment and have recently learned a lot about the toxic impact of gas.
Good review. I have a Field sold as a 12 inch. Really 11.5. Classic Griswold sizing number 10. There are some as good or better. Value is amazing. Have a 9.5 de Buyer that I love. Bought a 12.5 de Buyer Pro and it's crazy big. Recommend 11. The splay on carbon is a cooking surface. Think your carbon would season darker on gas.
Thank you!! I bought deBuyer carbon steel pans and its upped my game. I wasn't sure about how non-stick they would be but after a couple of seasonings, they are really slick. Haven't cooked eggs on them yet, but I am very confident. I've cooked hashed browns and the only place they stuck was on the edge of the pan where the seasoning hasn't developed yet. And that wiped off real easy. I can't get over the evenness of cooking on these pans. Thanks!!!
Awesome! Great to hear!!
Love the video. I have 2 cast iron pans, a 2 year old Lodge and a 50 year old Garant which is my favourite. I did 5 oven seasonings of the Lodge with Flax oil when I got it. I got smoother with each bake. After 2 years of daily use it is much smoother than when it was new and cleans easily. I believe that the rough texture holds on to additional seasoning as you use it.
Awesome work! That's great news!
That is exactly why, on purpose, manufacturers won't polish those pans.
I got a big Griswold frying pan from the 1920s. It's got a finish on it that's almost like glass. I love that pan.
My Wagner Ware cast iron pans from the 50s are perfect. Like you said, glass finish.
Yeah, I bought a Groswold pan in a flee market. Not as old as yours as mine is small logo, but it's been my favorite pan in the kitchen.
+1 more on the Griswold…had mine for 30 years…old when I got it. But like you say…slick as glass! 👍
Thanks for this mind opening video for me as someone always cook on nonstick pans..
Have had one cast iron pan for 42 years and has developed a nice smooth finish. Found a set of 3 for a good price this year and have fallen into the rabbit warren. 3, 4, 6, 8, 10, 12 inch pans, 2 griddles, a sauce pan and kettle. It's a start. Agree about canola oil. It seems to have a higher smoke point and olive oil is fine raw. Still using the stainless for acidic foods and soups etc. Now, keeping my eyes open for a dutch oven. Good video.
Thanks!
Canola is horribe for you. Use avocado or coconut oil.
@Deborah Candland oil, is not healthy or health food. It's like saying that beer is bad for you and wine is good for you. Neither is the best approach to health.
@@Cook-Culture we need healthy oils such as black seed and real olive and avocado oil! Processed seed oils will kill you!
@@lidiaspyrka8096 Thanks, Linda. I have not been able to find studies that show that seeds oils are more or less harmful than fruit oil. Can you share the study that gave you this information?
I’ve recently gotten rid of all non stick cookware in my household and use exclusively cast iron, stainless steel, and carbon steel. You are truly a hero lol
Well, that sure feels good to hear! Hard not to be obsessed about this subject. So many coated pans are being thrown away every year! It's something we can fix. Thank you for being part of the solution!!
Italian here, sorry to be precise but you can use high quality olive oil in stainless steel cookery. Just don't use too high heat, like butter it's not meant to deep fry stuff at high temperature but here everybody use it for making soffritto or other stuff.
You make a reasonable point however, in general, people overheat their oil and this causes sticking when it is 'fruity', as all high-quality OO is. We've learned, to help almost anyone to become successful when trying to stop using nonstick coated cookware we recommend grapeseed or seasoning wax. Some people have success with Olive Oil, for sure, but most beginners struggle when using stainless, carbon steel, or cast iron cookware.
@@Cook-Culture Avocado oil is good. I do not use it for deep frying, cranola oil, peanut oil, and corn oil are my go to for deep frying.
@@valeriestaggers5923 hi, we have not yet found a brand of avocado oil that works for seasoning, but that does not mean that one does not exist. To help people become successful with less headaches we only recommend grapeseed oil, or a seasoning paste.
Yes! European cooking is best for quality. Olive oil only for everything .
@@Cook-Culture we use sesame oil to season the cast iron. Works very well.
Another excellent and informative video. I appreciate all of them, because I always learn something new!!
Thanks!
I have cast iron pans and dutch oven that was my great grandmas. They have all been used constantly for probably 100 years.
Same, love it!
Hundred years of germs! Ouch!
I like to cook and probably could start my own frying pan store, BUT, in the long run, I stay with Cast Iron frying pans. I do have several stainless pans and have bought some of the lightweight coated ones but have pitched them or given them to my one daughter ;-). I have over 28 cast iron items and my "most favoritetest" is my two "Erie" pans #7 and #8. "Erie" was the original trademark of what became Griswold and subsequently bought in the 1950's by Wagner. These pans were made between 1890 and 1905. They LIVE on my stove! Better non-stick than any coated pan. They form the bottom of my "Pan Pyramid" that goes from the #8 to the #3 on the top of the stack (the #'s 9, 10, 11, and 12, "chicken fryer" pan and Dutch Oven live on a shelf under my chopping block). Missing a #4 which I am actually on my way out the door to buy (found one {Griswold} at a nearby antique store a couple weeks ago, using my stimulus money to support local businesses!).
I have a 12" la creuset, an 8" wagner and a carbon steel wok.
That's all I use for everything.
My favorite pans were antique cast iron. They were thinner than Lodge, and completely smooth. New cast iron all seems to be nubbly.
Le Creuset is good too, though it can't take the abuse iron can, and it does eventually break down and become grabby.
Great video. I love the comparisons and description of what makes a pan great. I'm going to look at Fields pan.
Thanks!
Helpful and informative! Thank you for considering the environment.
So happy to hear!! Yes, we agree, it's a huge issue for the environment!
@@Cook-Culture I recycle all my defunct coated pans. I assume the 'right thing' is done with them.
@@imacmill yes, hopefully. It's always hard to know.
Thanks, such an interesting video. I wish you could compare these to the Swedish, traditional cast iron brand Skeppshult, that would be so interesting to know how it holds up to those in the video. :)
I recently purchased a Staub/Le Creuset copy-cat, 12" enameled cast iron skillet at Aldi's for only $20! The Crofton brand. It looks & feels amazing & I have yet to use it. Considering seasoning the inside of the enamel before first use. For the price, it was a steal, even as an off brand, I just couldn't pass it up!
I have quite a collection of enameled cast iron, seasoned cast iron, carbon steel, stainless steel, glass, & Corning cookware. Along with some older nonstick that is still hanging around. Transitioning away from those.
Most are off brands, Lodge, thrift store finds, etc., but I have one Le Creuset Dutch Oven & one Staub skillet & a De Buyer carbon steel crepe pan.
I love them all for different functions, but seasoned cast iron is probably my favorite. I would love to have a Field or Stargazer at some point. And I've been converting quite a few friends & family away from coated cookware.
Thank you for all your very informative videos! I share them a lot!
I just seasoned for the first time a new number 8 Field skillet, right before I watched this video. After watching it I left it on the stove a bit too long so I blued out the bottom more than I wanted, but hey it’s OK. Surprisingly, the black lock pan is my second favorite. It’s rough on the side, but with just a couple of seasonings it works wonderfully. Number three is my stargazer and after that carbon steel.
Nice collection!
I have the basic 10 inch lodge pan. It will become smooth after a year of use. Plus, I got it for 20 bucks. The pan is a great workhorse, and makes my cheap apartment kitchen electric coil range cook like a champ.
You can't beat the quality to price of Lodge
I always thought cast iron was strictly for campers and rodeo but this really -pulled me back I'll have to explore use cooking.
Oh! It's great for camping and at the rodeo, but you can use it every day too! Have fun!
Any guy that says we carry this brand but the other brand is just as good i TOTALLY respect and trust. Truth is that there are many brands and as a retailer myself you have to pick a pony, but to not crap on the other ponys shows you have class and decency. Good for you big thumbs up here. Great video!
Thanks! Yes, there are loads of great choices. The only time that I go negative is about companies that are trying to promote cookware that won't last as quality, using terms like, lifetime and healthy.
My pots & pans we received as a wedding gift 36 years ago. Still look great and works great. I have bought extra frying pans including cast iron
I would bet they were a good brand, and good on you for looking after them. Good cookware should last generations!
I have been using Le Crueset lots and pans for more than 35 years. I have found them harder and harder to handle and am now in the process of replacing them. If you take good care of them, they can still look like new over the years.
What do you mean ‘harder to handle’? The weight?
I bought a cast aluminum Dutch oven with non-stick. It's better for me than cast iron in many ways, but especially because it's so much lighter. There aren't many to choose from.
thanks for the encouragement mate!
I'm really fed up with coated non stick pans and I'm currently in the process of finding an alternative that works for me, this video was on point! cheers!
Great news, thank you. Let me know how I can be of help. You'll get there!!
I love my Field #8, 3rd production run.
I have two mineral b pans, my favorite by far. It seems like the best cast iron pans are the old griswold ones. I have a lodge cast iron pan that has gotten a smooth finish overtime from scraping it with a spatula.
My Italian grandmother who came over on the boat used cast iron.My Mother same, and also myself. Plus it can be used as a weapon!
Wow, found your video by chance, and I am thrilled ! I’m a huge fan of cast iron and have been using it for a very long time. So excited to explore other options beyond stainless steel and cast iron. BTW, I don’t own a single non-stick pan!
Awesomd! Thanks!!
Just ordered a Smithey 12 in. fry/griddle combo. Was reluctant to go the high end route since my Lodge, BSR, and, Wagner skillets (never called them pans) were getting the job done. But just like with me and basses, you can never have too many, cuz there will always be one you just gotta have!🎸🍳
Haha! Yes, I can understand that! Smithy is a GREAT choice. Such amazing quality. You will love it!
@@Cook-Culture
Just hoping I will love it $300 worth. In any event, my stimulus check will stimulate my collection and the economy at the same time. I'll call that a win/win!👍🏿
I would encourage you to look for some vintage cast iron as well. Some of the best ever made was Griswold and Wagner(IMHO) and they can be sought for the price of a new Stargazer or Field. I recently came across a Wagner#8 pan that's lighter than any modern Lodge with an absolutely fantastic(smooth,non stick)cooking surface. From my research, it's a "stylized logo" produced between 1935 and 1959. Thanks for the great video!
I love my Griswold pan! Smooth as glass. Lightweight too.
I have two De Buyer (the second pan on this vidéo) for years ! And OMG what a pan. Very good choice.
What do you use them for? Do tomato sauces remove the seasoning? I have seen videos of lemon removing the seasoning from de buyer pans. Is it more a pan for browning meat, frying vegetables etc?
@@alancunningham2912 Absolutely true. It is not a simmer pan, you can but it's not made for this use. Frying vegs, fishes, meat, eggs, a chutney, a quick sauce is possible to cook (mediterranean style, quickly done .. 5mn)
@@alainrocheve1501 Thanks
@@alancunningham2912 You welcome.
As a general rule : Aluminium to cook 10/30mn recipe, old cast iron for 30/180 mn recipe. Never use Teflon (a piece of this sh*t on your belly and the cancer will come ...).
Also be carefull of ceramic stuff pan, ceramic knives, etc ...) I used it but when I saw my knife with those lil toothing I wonder where are those lil pieces of ceramic stuff ? In my belly ? I use good knives and that's all ! A piece of iron is not bad for health ... even the cutting board : bamboo is good, also wood, plastic is my 3rd choice, never use a cutting board made of glass, all your knives will thank you ;)
With the Lodge cast iron, take a drill with a rust removal disk. Nothing too crazy. Remove most of inside factory seasoning. Then use 100 grit sandpaper to clean it nicely. Then re-season. It will season faster than bare. My 10.5 omlete Lodge like yours is awesome. $10 US on sale. And 10.5 standard Lodge for corn bread and pies. 10.5 inch deep stainless sauce pan for curry and whatever that would remove seasoning. Awesome show. Beautiful kitchen.
I did this exactly with my 10.5 Lodge pan. I was really worried when I did it because after re-seasoning it was sticky, but with regular use it quickly developed a really non stick seasoning. Now I'm sliding eggs around in it.
Thanks for posting. 👍
Great video.... I've always used expensive non-stick brands but no more.
I really liked this video. However, I'd suggest you investigate Barebones cast iron fry pans. They season up great and have the larger cooking surface and depth with the up angle we both like. But the thing I like best about them is the handle. I have two, and 8" and a 10". Two reason the handles are so cool: they are slightly angled for good stove action (one of the features you said you liked on another pan), also they are LONGER than any other I've found on the market. This longer, angled handle makes if easier to manipulate on the cooking source, no matter the weight!
Barebones cast iron pans are made in China
The older pans - Wagner for example, would place the pans on a lathe and mill the interior of the surface down as flat as they could at that time considering the quality of the cutting steel they had at that time. Today the COULD still do this but for every 100 made they may have to throw out 10 because of interior casting defects that appear when milling. So I really think it’s a matter of money. Best advice is to go shopping at places that have old ones for sale. They’re relatively easily brought back to life with proper care.
True comment! Thanks for sharing.
Old Pans are HARD TO FIND- & Expensive---And try to buy a Griswold..
I switched over decades ago for my body never thought of the earth. I will use enamel covered steel also. Lard is what I use. The point is just go to flee markets, garage sales or thrift stores and get nice 30-100 yr old ones cheaply just make sure the sit flat al the way across
This is the most impt. video I've watched today. Not only have I realized I've been using the wrong pans, but I've also learned the idiom "happy as a pig in poop"! LOL! Many thanks for sharing!
Glad I could be so helpful!!
Thanks for your content i loved it ,i just bought a set of woll cook set ,what is your thought on it ,i was looking for a sake cook set
Cast iron was the first skillet I wanted when I moved out on my own. I still have the same 10" skillet and same size flat one (which I also use as a lid). BUT I did get a 12" several years later, and the weight/size was too much for me to manage, so I gave it to my brother.
I am sick of non-stick pans not lasting though! And not being able to brown or make sauces. I want to get a stainless steel for those uses. Plus for tomato recipes, because I'm tired of constantly stripping the seasoning on my cast iron!
Cast iron is essentially a composite of carbon steel and flake graphite. The graphite provides increased thermal conductivity. Also, when the graphite is pulled out of its pockets, it leaves crevices behind which can serve as reservoirs for fat/oil, explaining its high potential for "seasoning".
ahhh, cast iron is cast iron, iron and graphite.........
i am guilty. i recently jettisoned the last coated piece that will ever live in my house again. i received many good tips from the pros, now to balance the budget!!! thanx.
That is exactly what I do buy cheap and non-stick and throw away after 9 - 12 months and get another one! I am finally going to buy one that lasts! Thank you for the great review! I also heard you should not use cast iron on a flat electric range?!
I've moved from cast iron and carbon steel to high end stainless, either Zwilling/Demeyere or Fissler. Two reasons,: 1. Easier cleaning even if leave it sitting over night because I was too tired to clean the pans after working ten hours then cooking a dinner. 2. A thick clad pan or a thick stainless pan with an even thicker clad bottom will heat so much more evenly which is especailly important if you have to cook on a cheap rental unit range, whether it's gas or electric, or on a portable induction cooker which ofen do not have the most even and consistent heat distribution.
Agreed. I still use a de buyer CS omelette pan and some le creuset enameled CI pans, but the demeyere proline and atlantis were game changers.
I'm with you on Fissler.
Lodge pans/skillets are maybe the best pans out there. And its suppose to be rough, not smooth, thats what seperates them. People think smooth is better and when Lodge pans are rough they think its "unfinished" but it isnt. You ask why these pans takes seasoning better but I think youre asking the wrong question. They dont stick when used right, carbon pans does, well sometimes. The rough cast iron skillets have small bumps all over and the fat you use to lubricate the pan simmers in these bumps and makes a floating layer of lubricant between the iron and the food. If they where smoot and perfectly flat the layer of lubricant would be much thinner. Go find out why a golf ball are dented and not smooth and you got a similar phenomena. I have used almost every material pan out there and I ended up with a mix of cast iron and carbon steel. I think I have thrown away tens of aluminium, coated pans and some stainless pans have just irritated me so much that they flew out the window too. What I do to get a good result with both these materials are to let they heat for longer before puting the food in. And watch the heat. People tend to use too much heat and warm up too short before cooking and it burns and it sticks, with every pan really.
The weight saving is a big advantage with a blacklock. I think the 3 seasonings is a gimmick. I had to re-season due to it peeling off. The rusty pan I bought from goodwill works great but heavy. I cleaned it out with course sea salt and bacon grease a few times over a flame.
Thank you!! That was great!!!
I have 3 Field skillets. I have All-Clad, Lodge, Reverewae, high end non-stick and several others. Without question, for anything you may cook, Field should be your go to. It's pricey but it is more than worth it. If I had any recommendation on the Field skillets it is to look at what you cook, and for how many people so you get the best size for you. Good review if a little long. Every new cook will think they need to try each of the pans you reviewed. I understand and did the same. If you simply want to jump ahead, save money, and get the best cooking tools you can then get the Field skillet.
my 12 inch lodge frying pan has lasted me the last 14 years have no plans to replace just add more to my collection
I've had my Lodge for three years. It was heavily rusted when I started using it. A little TLC and it's turning out great food!
Great video! Do you have any recommendations for people in England looking to get a cast iron skillet?
I must take issue with you pricing of the Lodge and the French De Buyer Mineral B pans. I paid less than $40 for the Lodge and around $30 for the French made Matfer Bourgeut pan. The Lodge is 12" and the Matfer is 10" and both a pretty much non stick. I also have an 11" crepe pan that I bought in Munich many years ago for about $5. I really enjoyed your presentation of the pans and I'd love to have a Staub or Le Creuset frying pan but they are above my pay grade. Thanks again for an interesting video.
Hi Dick, in Vancouver, where we are, our price is what needs to be charged based on exchange, brokerage and freight. I'm glad that you enjoyed the video! Thanks
I’m good with skillets, SS, CI and CS. But saucepans I feel I need SS and some non stick. It depends on the task. I make gravy (sauce) for pasta a lot. I use either SS or enamel coated CI.
enamel coated cast iron lasts a long time and can be repurposed with little waste as far as I know. pretty good option although maybe not optimal
I had very very old cast iron pans that I gave away because my new house had glass top electric range. But I bought carbon steel pans that work fine on my glass top range.
The cast iron works just as well.
I have the dreaded glass top also.
@@leedoss6905exactly
My mom and grandmother told me buy the best you can afford and simply take great care of it....Also certain pans are for certain food prep....High quality Non stick really lasts a long time when it's only used for low to medium heat foods. Medium to high temperature requires stainless, carbon or cast iron....I have acquired some of all 4 over about 10yrs span with just buying myself 12pcs of Viking 3ply Stainless and some new All Clad non stick pieces this 2021 holiday season at a serious discount from a closeout retailer chain plus some items for my siblings kitchen needs....
Lodge pans in
Pittsburgh Tn. Are pitted to store heat in their pits. This enables one to hold temperature ( heat) with less energy great company
Can't help but notice how the Field pan looks very similar to some pans I have from the thirties and forties. I find the older cast iron pans perform so much better and the finish is far superior.
Could not agree more!!
I did not know about olive oil. This was worth watching for that alone, thank you.
What an amazingly huge kitchen! I need it too :D
I do love my one cast iron skillet - but I love also my calphalon pans (commercial level ones!) as the main ones I use!
Hi, thanks. Some food for though: ua-cam.com/video/JEgP60XlQtg/v-deo.html and ua-cam.com/video/2NOZwyiNSZg/v-deo.html
Thank you for the great presentation. I would like to stop using coated pans but for example I cook and simmer a lot of tomatoes and I read that is not safe on Cast Iron or Carbon Iron..what would you use? Is enamel coating better for Tomatoes?
Hi, yes, good choice. I would specifically recommend a brand with a black interior, like Staub.
The difference on seasoing cast iron and carbon steel is simple. It comes all down to physics. Seasoning is a process where the short-chain molecules of a liquid (oil) form long-chain molecules and thus become solid. This process is called polymerizsation ("a process of reacting monomer molecules together in a chemical reaction to form polymer chains"). The polymer bonds to the metal. This bonding process is more effective the coarser the surface of the metal is, for two reasons. Firstlly, the coarse structure gives the polymer better grip to stick to. Secondly, a coarse structure means that the surface of the structure is larger than that of an even structure, as any bump and indentation adds surface structure. Now in the bonding process, the solidifying oil glosses over the surface of the pan, creating a smooth, even top surface, wheras below it finds a large and grippy base to stick to, and any indentation will allow the seasoning to anker into thus reinforcing the bonding.
Sounds very plausible! Though I'd like to add that the rough surface of cast iron is a consequence of being cast in a sand mold, while steel pans are typically formed from rolled sheet. In principle you can make a steel pan with rough surface or a cast iron pan with a polished surface. I wonder if the chemistry and phase composition plays any role in the adherence. Perhaps the polymer (C,H,O) bonds with the graphite (C)?
@@TheLivirus Honestly, this somewhat reminds me to discussions on high-end HiFi gear. You can read so much stuff in glossy magazines with an abundance of technical data thrown at you. What it all boils down to is: can you actually hear the difference? As for the skillets, the question is: does one cook better than the other? In my experience, the answer is a clear no. The basic difference to me ist just this one: cast iron has a much better heat retention (which is great for larger pieces of meat), wheras carbon steel reacts quicker to temparature changes (which gives you more temparature control). Besides, cast iron is so much heavier and some people diskike that. The pan is almost impossible to toss to shift around food. It is also brittle and breaks if dropped. The good news is that both are cheap, versatile and long-lasting. Few mistakes to be made here!
@@HS-wp5vb Yeah, I'm a material nerd haha. Cast iron, in itself, has lower density, lower specific heat capacity and higher thermal conductivity than steels. This would make it lighter and have less heat retention. However, to make up for the fragility and facilitate for mold filling, cast iron pans are typically much thicker than steel pans, giving them higher weight and heat retention.
Funny just watched a video, stainless steel vs cast iron, and on that video show the difference in both which included how to clean each of them and I went to fry three steaks in a stainless steel pan, grilled some squash, for me my son and my wife, tell you what my wife was impressed with a really good dinner.
Cool, thanks
I have my great great grandmother’s Lodge cast iron pans (3). They were Irish immigrants and settled in Oklahoma during the land run. I was an early baby (mom was 13) so I was privileged to meet these early generations. I spent a lot of time with her gardening and cooking. I wouldn’t trade these pans for anything.
Your story Is wonderful! I'm fortunate to have 3 cast iron pieces of cookware that my mom bought back in the 1960s. Ya'll have motivated me to pre-season them and use them more. But the info on non- stick skillets/pans is very helpful too.
@@oldschooloc2110 I wouldn’t cook fried chicken in anything other than a cast iron skillet, plus a few other things. Same goes for filet mignon.
His number one pan is my number one pan. Mine is 100 years old and still in daily use. I long since tossed my non-stick pans.
Must be old faithful; cast iron. I too also have a 100yr skillet and love it.
His number one pan didn't exist before 2016 FFS. How can you have one that is 100 years old?
@@judsonkr The pan to which I was referring was made somewhere between 1910 and 1925 in Ohio. I don't think about frying pans a whole lot, but I do like cooking with cast iron. I have non-stick, of course, but the feedback, you might say, is lacking with these pans.
@@zeekwolfe5781 Okay. I guess I misread your post or something. I thought you wrote:
"His number one pan is my number one pan."
If fact, that is a copy & paste from your post so, how can it be your guys have the same pan if your pan is 100 years old?
@@judsonkr I have no clue...adios!!
My understanding why Lodge is no longer smooth is that they to leave a rough finish to be able to preseason the Pan at the factory
It could be for them however Field makes a beautifully smooth pan with a rock hard 3 layered seasoning, so it's not a requirement.
Buy vintage they are lighter and have smooth bottom.
@@moocow6350 I collect the old Griswold and love them.
@@JayP-kd5rc yup I’m also a collector.
Thank you very much for this excellent review.
I am looking to step up from the non-stick pans I have at the moment, and this is a great guide.
just wondering, is cast iron good for dishes like curries and stews?
Hi Jeff, thanks for the comments. I am glad I can be of service. Cast iron and enamelled iron is absolutely excellent for curries and stews! Most people opt for an enamelled pot, like Staub, but only for the look and ease of clean up. It's not necessary but you may like it better. The downside is that they are more expensive.
I recommend you try a Lancaster, which is made in Pennsylvania, I think you’ll find that the quality for the price is amazing! 😎
Enameled cast iron makes great meatballs !!
we went to cast iron about 3 years ago. we will never return to the coated garbage. the garbage doesn't even want the coated pans.
Love the detailed explaination! Which one of these works on a electric induction system instead of a stove? Thanks!
Hi, they all work well on induction. All iron cookware will and almost all Stainless Steel made these days is induction ready.
GREAT stuff, very interesting, thank you for this content!
Glad you enjoyed it!
He's telling us the truth!
That right sir.
I use cast iron for everything. Cheap, non stick, easy to clean, lasts forever, and I can use metal cooking tools. if I was flipping the ingredients out of the pan then a stainless steel is lighter and suitable for that.
If you use cast iron cookware for everything, should iron overload be a concern?
@@zackz4721 I give blood every month, so not worried about it. But good question
@se fi I used to cook mostly with nonstick cookware and read articles that nonstick coating is harmful so I switched to cast iron skillets and recently read articles about iron toxicity, I don’t know what’s actually good for you nowadays...
@@zackz4721 That’s an interesting question. Studies conclude that men usually have too much iron in their blood.
Lodge Blacklock - I tried suggestions by people on youtube & sanded the insides of my Blacklock Skillets - Nice & Smooth!
Seasoned well & now my Blacklock Skillets compare to the more expensive brands.
Did you just use sandpaper? By hand or powered sander?
I have a 10" "Lodge pan" with the nubbly finish. After working it over with a flapper wheel on the angle grinder, it's as smooth as a well used antique pan. Never mind the "high end" iron.
any links to the pans?
Here are our fry pans: www.cookculture.com/collections/cast-iron-fry-pans
Not to mention the health concerns when using non-stick!
Such good information,thank you sir.
Most welcome
At 6:35 “a bit sharp on the edges…” nothing a file or some quick sanding will not cure. Thanks for the video!
had my cast iron pans for 30+years as good today as the day i bought them or in some cases from people who were throwing them out
they do get better over time 😤
Damn dude... You're actually a chef who has biceps. Must be from lifting all those cast iron pans, and shit.
💪
Many years ago I got a MAGNALITE. They went out of business I think but the pans can be on eBay etc. Mine is indestructible. I recently found BB&B has a new lifetime non stick and it is excellent so far. I have cast iron but don't use them much.
Unfortunately, lifetime nonstick is an oxymoron
I think if Lodge really wanted to make an upscale pan from the regular Lodge cast iron pan, they should grind out to rough spots that they say are from the seasoning (I don't believe it) The roughness on the inside of the pan comes from the sand molds. I have a regular Lodge cast iron pan and I love it. I have had it for a few years and most of the roughness is gone because of the cooking and seasoning the pan has gone through.
Nice!
So,,, don't stick with non-stick!
Nonstick cookware is the biggest scam ever perpetrated on cooks ever.
I'm with you on cast iron but what pan do you recommend for acidic foods (e.g. pasta sauce)?
I have a giant 15" iron skillet, it's the most versatile piece of cookware we own hands down.
I have one of those. Way too heavy I don't like using it. I'll go down to 10 inch cast iron
Haha Chinese wok is actually quite light and no coating.
on gas they are great but for flat cooktops all the carbon steel woks I tried have warped a tiny bit which ruins stability and conductivity. I know use a cast iron wok.
Haiyaa
How is it "cheating" to have good quality tools?
I mean it as iron cookware is opposite of Teflon, where some call Teflon a 'cooking cheat'. I hope that makes more sense!
Hi. Thank you for the very informative video! I'd like to find a pan that cooks a single omelet well. I'd love your opinion. Thanks.
Hi, thanks. Maybe the Field #4? We also like the de Buyer egg pan but it may be a bit big.
I finally gave up on non-stick. I learned, after many dollars spent, that even after following all the instructions, babying and showing much love, it didnt matter. Or how much paid, it is not going to last. I keep a less than $20 non-stick griddle for my eggs and I'm happy if it lasts two years.
You may find success with that last hold out pan if you try carbon steel. You can make it nonstick for eggs.