Cast Iron Skillets/Griddles/Pans

[EJRothman]

After reading through the newly revived chefmate cookware thread, I began to contemplate a purchase of the 8 piece set. I then began to wonder, however, if the included skillets would do me any good.

I have a couple cast-iron skillets which I use for anything that requires skillet work. I braise things, i sear things, I make paella, caramelized onions, etc.

Basically I see no need to use any other type of skillet than cast-iron.

So, to get to my question: When is a cast-iron skillet not a good choice. What makes a stainless steel skillet (such as the chefmate, an all-clad, etc.) better for certain tasks, and what are those tasks?

-Eric

[Stone]

I think that when you have highly acidic foods, the cast iron could impart an off-flavor or color. Also, as my cast iron skillet is slowly building up its coating (through many pounds of bacon), I find that I'm having trouble getting it fully clean without losing some of the seasoning. Therefore, if I cook a piece of white fish in the cast iron, it's going to get some dark color (and not the good kind). Pehaps it's a problem with my hygeine

[Jinmyo]

My largest cast iron skillet is about 12 inches. This is pretty heavy for flipping when sauteeing. So I usually use stainless.

Cast iron is for letting stuff sit there, usually on medium heat.

[Stone]

Cast iron is for letting stuff sit there, usually on medium heat.

Really? I like to get it smoking hot for a steak or firm piece of fish.

[Jinmyo]

That works, Stone. But I use grilling pans for that (some are cast iron).

[davidscooking]

I agree with the concern about acidic food and cast iron not always working well together.

I do much cooking in a large cast iron skillet and a cast iron dutch oven.

But for things like omelettes (and crepes, of course), I like a much lighter pan. I tend to shy away from using cast iron for foods that cook quickly and are easily overcooked--eggs, shrimp, fish, greens. Cast iron retains so much heat that simply removing it from a burner won't slow the cooking much at all.

[EJRothman]

My largest cast iron skillet is about 12 inches. This is pretty heavy for flipping when sauteeing. So I usually use stainless.

Cast iron is for letting stuff sit there, usually on medium heat.

Being that I have no coordination, I don't flip my food when sauteeing. I just use a spoon to stir and turn. I also use cast iron on all heat ranges, depending on what I'm cooking.

Basically, my reason for starting this thread was to get some opinions on the benefits of stainless steel to determine if I should invest in a stainless steel skillet, or if cast-iron is fine for me.

-Eric

[Jinmyo]

EJRothman, well, you seem happy enough with what you have. Cast iron is great stuff.

[markabauman]

Sometimes I use one of my cast iron skillets to hold down and press panini which I grill in a ridged grill pan, or use to press chicken ("pollo alla mattone") on the grill

[fifi]

Why not just consider the 2 skillets in the set an extra that you may or may not use much? The ChefMate set is still a bargain if you used the skillets for a saucer under a pot plant.

[Nick]

I've been using cast iron for about thirty five years. I have many cast iron pots and pans of all sizes and shapes; some of them belonged to my grandmothers and are probably seventy five years old or so and all are still in good shape.

But then I discovered All-Clad stainless and now have many of them. Stainless took some getting-used-to, but now I use it for everything except pan frying steak, some braises, heating tortillas, and toasting bread. (I toast my bread in an old cast iron bacon press.)

All-Clad stainless is great! Especially when it comes to deglazing.

Edited April 19, 2003 by Nickn (log)

[jhlurie]

I'll use cast iron for anything that cooks longer or slower, and the stainless for anything quick.

[Andrew Fenton]

Agreed on cast iron for long/slow cooking. Actually, I probably use my skillet most for Sunday morning-type cooking: pancakes, French toast, etc. Also, it's vital for tarte Tatin.

What's the best way to clean a skillet? I usually pour boiling water in mine, then scrub out any solids with a plastic scrubby brush. But I have no idea whether that's how I should be doing it...

[tommy]

What's the best way to clean a skillet?  I usually pour boiling water in mine, then scrub out any solids with a plastic scrubby brush.  But I have no idea whether that's how I should be doing it...

some discussion here.

[Andrew Fenton]

Thanks for pointing me to that. I have to say that I was a little surprised to see all the people soaking their cast iron. That was always a big no-no-no in Mama Fenton's kitchen...

[Stone]

What's the best way to clean a skillet?  I usually pour boiling water in mine, then scrub out any solids with a plastic scrubby brush.  But I have no idea whether that's how I should be doing it...

I'm just scared that I'll scrub off the protective coat of carbon. It's the same reason I don't brush my teeth.

[Jim Dixon]

I've often flogged my love for cast iron here, so I won't say much more. But I love the title of the thread. I can easily picture myself at my most Homer-esque saying, "Cast iron skillets. Is there anything they can't do?"

Jim

[Busboy]

I bought my kid an all-clad omlette pan and hate it because the thing is so damn sticky. In fact, I find anything that's seriously fried -- potatoes say -- as opposed to something like lightly sauteeing green beans in olive oil, tends to stick to All-clads, even worse than to the aluminum pans. Finally got an old-fashioned non-stainless steel omlette pan, seasoned it up, and it works like a charm.

So, does my technique with the All-Clad just suck, or do others have the same problems?

[Nick]

So, does my technique with the All-Clad just suck, or do others have the same problems?

Try putting the stuff in at a lower temp and then turning it up. Easier done with gas than electric. It took me awhile to get used to All-Clad, but now that I have there's no going back.

[Suzanne F]

I figure that if stuff sticks to the All-Clad while cooking, there will just be more crispy bits. I mostly use a wooden spatula to scrape in those cases.

I've got other similar saute pans (Leyse), but they WARP. All-Clad is tough, man, really tough. Don't believe their hype about treating it so gently. Great stuff.

[Ashen]

does anyone know of any cast iron producers that are making pans from ductile cast iron?  Half the weight of traditional cast but just as strong. 

 

 

 

The only two I know about are Komin and Ferramica.   

 

 Ferramica , I only heard about while researching online and seems to only be available in Japan. 

 

Komin is available at williams sonoma  and  I almost bought the frypan at the Williams Sonoma Outlet in Frankenmuth just based on how awesome it looked and how lightweight it was. The matte black silicon Coating was the only thing that held me back.   Does anyone have experience on how the silicon coating wears on these pans and how  it reacts to high temps? 

 

http://www.williams-sonoma.com/products/komin-fry-pan/?pkey=ccookware-komin&cm_src=cookware-komin||NoFacet-_-NoFacet-_-

Edited May 29, 2014 by Ashen (log)

[Shalmanese]

does anyone know of any cast iron producers that are making pans from ductile cast iron?  Half the weight of traditional cast but just as strong. 

 

 

 

The only two I know about are Komin and Ferramica.   

 

 Ferramica , I only heard about while researching online and seems to only be available in Japan. 

 

Komin is available at williams sonoma  and  I almost bought the frypan at the Williams Sonoma Outlet in Frankenmuth just based on how awesome it looked and how lightweight it was. The matte black silicon Coating was the only thing that held me back.   Does anyone have experience on how the silicon coating wears on these pans and how  it reacts to high temps? 

 

http://www.williams-sonoma.com/products/komin-fry-pan/?pkey=ccookware-komin&cm_src=cookware-komin||NoFacet-_-NoFacet-_-

 

Dunno, lightweight cast iron seems like a weird no-mans land. If you want even, responsive, lightweight pans, go with clad SS. Cast iron is for when you want to store up a whomping amount of heat in a big chunk of metal.

Edited May 29, 2014 by Shalmanese (log)

[Shalmanese]

FWIW, America's Test Kitchen did a test of 3 lightweight cast iron pans (ExcelSteel by Cook Pro 12-Inch Super Lightweight Cast Iron Frypan, Starfrit Light Cast Iron Fry Pan & Guy Fieri 12-in. Pre-Seasoned Light Weight Cast Iron Fry Pan) and rated them all as not recommended.

[Smithy]

I'm with Shalmanese on this.  I'm not sure how a lightweight cast-iron pan could have as good heat retention as a standard pan.  How would it make up for the lost mass?  I have to admit, though: the Komin looks great.  

[paulraphael]

There's always spun steel. Similar characteristics to iron, but they're made in a few different thicknesses. People like the thin ones for hot, fast cooking. And they're cheap.