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Lars(wi) 
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Joined: 14 Sep 2009
Location: Permian Basin
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 Topic: Kitchen/cooking advise………
Posted: 26 Nov 2023 at 5:35pm |
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needed, Wifey and I have transitioned away from cooking with ‘non-stick’ pots and pans. No more T-fal, no more Teflon, none of that stuff. Challenge is finding the right grease/oil for cooking, biggest hurdle is cooking eggs. I’ve tried butter, sausage grease, olive oil, avocado/coconut oil, but eggs always stick, and it’s a real Hillary Clinton to get them clean. What have others discovered that works getting stainless steel clean, TIA.
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I tried to follow the science, but it was not there. I then followed the money, and that’s where I found the science.
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exSW
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Joined: 21 Jul 2017
Location: Pennsylvania
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Posted: 26 Nov 2023 at 6:09pm |
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Cast iron. Learn how to live with it and you'll never go back.
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Learning AC...slowly
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Codger
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Joined: 23 Dec 2020
Location: Illinois
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Posted: 26 Nov 2023 at 6:46pm |
I'll second the cast iron but spend the $$$ and get good cookware. The cheap stuff is just that; cheap. You need the mass to hold the heat the instruments are known and sworn by for.
They do a good job keeping somebody in line too.....
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A career built on repairing and improving engineering design deficiencies, shortcomings, and failures over 50 years now.
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Grayray
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Location: Ambridge PA
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Posted: 26 Nov 2023 at 8:38pm |
Cast Iron is the only way to go. If it is seasoned and maintained properly, you won't have a problem. That is all I use. For eggs, just a little butter and no problem.
Take the time to learn about cast iron, the proper way to season it and maintain it. Also, unless it is cracked or broken, you can fix it. If you DO have a problem with something stuck in it, just add some water and boil/simmer it for a minute or so, then scrape it out with a non-metal spatula. Let cool, then wipe it out.
Look at flea markets and garage sales for old used stuff and then clean and re-season it. The only downside I know of is that it is heavy. Don't drop it on your toes.
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Michael V (NM)
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Joined: 12 Sep 2009
Location: NM
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Posted: 26 Nov 2023 at 10:48pm |
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Lars, SS is good cookware, specially if ya get something like 'lifetime' brand. When we got some a long time ago the salesman came an done a demo, from cooking to cleaning. I don't recall much about what oils or other tricks in the cooking(I wasn't the cook back then), but do remember that they needed to be cleaned or polished with Canmeo, it's found in most decent grocery stores prolly in the dish soap aisle
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DaveKamp
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Posted: 26 Nov 2023 at 11:42pm |
Given a choice of stainless steel and cast iron... If you're making a stir-fry with soy sauce and veggies, then stainless is a sensible choice. I wouldn't use it for eggs or meat, because the chromium and nickel in the stainless pan, especially an inexpensive imported pan, could become a health problem worse than non-stick coatings.
If you're doing eggs, sausage, bacon, ham, omelettes, etc., then use cast iron.
As others said, learn to season it. Look at farm sales, secondhand stores, etc., for pans ans skillets that are over 50 years old, they're inexpensive and unbeatable... those cast irons were excellent.. imported cast products today frequently include whatever they could find... and be full of really bad stuff.
Either use butter, or pour off your bacon fat into soup cans, and use a teaspoon of that as your pan lubricant.
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Ten Amendments, Ten Commandments, and one Golden Rule solve most every problem. Citrus hand-cleaner with Pumice does the rest.
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darrel in ND
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Joined: 22 Nov 2009
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Posted: 27 Nov 2023 at 5:43am |
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Cast iron all the way !
Wife started using it a couple years ago. The main frying pan that she/I use, is well seasoned, eggs fry up fantastic in it, don't stick at all.
Darrel
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jaybmiller
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Joined: 12 Sep 2009
Location: Greensville,Ont
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Posted: 27 Nov 2023 at 5:48am |
HAD a great, cast iron..late best friend showed me how to 'season' it... then wife came along... it 'magically' got tossed out and we've gone through DOZENS of fancy, $$$$$ 'no stick' pans. NONE cook food right, fancy coating comes off and gets eaten...yummy...yummy teflon in my tummy.....
If you buy cast iron, take 1/2hr and use a random orbital sander and smooth down the inside then season it...
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truckerfarmer
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Posted: 27 Nov 2023 at 7:17am |
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To keep eggs from sticking turn the heat down.
As for cleaning, put a little water in the pan and boil/ simmer it. Works with all pans, not just cast iron.
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nella(Pa)
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Posted: 27 Nov 2023 at 11:33am |
 exSW wrote:
Cast iron. Learn how to live with it and you'll never go back. |
X 2
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Hubert (Ga)engine7
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Posted: 28 Nov 2023 at 5:40pm |
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All good advice on the cast iron. The old stuff is the best but if I have to buy new, I get the Lodge brand. As for cleaning SS, I use a powdered cleanser called Bar Keepers Friend. It will make those 8 gallon pots shine like brand new.
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Just an old country boy saved by the grace of God.
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Xmcuggl
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Joined: 10 Apr 2024
Location: USA
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Posted: 11 Apr 2024 at 3:15pm |
Transitioning away from non-stick cookware can be a bit of a learning curve, but don't worry, you'll get the hang of it! When it comes to cooking eggs in stainless steel, the key is to make sure your pan is properly preheated and that you're using enough fat. I've found that using a combination of butter and a small amount of olive oil works really well. The butter adds flavor while the olive oil helps prevent sticking. As for cleaning stainless steel pans, I've had success with using a mixture of baking soda and water to create a paste. Apply the paste to the pan, let it sit for a bit, then scrub with a non-abrasive sponge. It should help remove any stuck-on food without damaging the pan. If you're looking for more cooking tips or advice, I recently came across some that have really helped me improve my skills in the kitchen. You can visit here to find them.
Edited by Xmcuggl - 15 Apr 2024 at 2:01pm
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Thad in AR.
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Joined: 12 Sep 2009
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Posted: 11 Apr 2024 at 3:27pm |
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Cast iron and never let dish soap touch it. Wash and wipe dry and add a very thin film of oil.
That said, my wife has a large pampered chef non stick skillet. It’s been used for several years and no sign of chipping.
Very heavy like cast.
By far best non stick I’ve seen.
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Dakota Dave
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Posted: 11 Apr 2024 at 9:38pm |
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I much prefer cast Iron but do have good stainless the stainless has to jave a thick aluminium bonded to the bottom or they wont heat evenly. No matter which you use get the pan hot before adding your oil butter or bacon grease. Then scrape if needed and wipe while still hot. If you do thay you can wipe even chocolate or plastic out.
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ac hunter
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Posted: 12 Apr 2024 at 8:03am |
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I have a couple cast iron skillets that belonged to my grandmother then my morht=er used them and now I do. Smooth on the inside as a baby's ear. Best thing for pancakes as well as lots of everything else. Better than any color of nonstick junk; have a couple of those and can't for the life of me figure out why they call them nonstick.
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IBWD MIke
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Posted: 12 Apr 2024 at 8:51am |
Thad in AR. wrote:
Cast iron and never let dish soap touch it. Wash and wipe dry and add a very thin film of oil.
That said, my wife has a large pampered chef non stick skillet. It’s been used for several years and no sign of chipping.
Very heavy like cast.
By far best non stick I’ve seen. |
Thad, that is exactly how I used to treat my cast iron. Now, I just wash them with the rest of the dishes and never season them at all. Have no more 'sticking' problems than I ever did. Call me crazy but this is the method I'm staying with!
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AC7060IL
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Posted: 12 Apr 2024 at 8:34pm |
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You haven’t had cornbread unless it’s been baked in a cast iron skillet… enough said!
Collect hot bacon drippings into a ceramic dish with lid. Store it covered & at room temp. It is a natural healthier fat that adds delicious seasoning. Teaspoon bacon drippings into hot stovetop cast iron skillet before frying eggs, pancakes, omelette, frittatas, etc…
A light sprinkle of salt scrubbed with a a paper napkin or good quality paper towel for quick clean up. The salt absorbs any excess drippings, while paper towel grabs salt crystals to offer appropriate abrasive cleaning. Plus it lightly seasons & preserves.
Edited by AC7060IL - 12 Apr 2024 at 8:45pm
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Ted J
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Posted: 13 Apr 2024 at 12:19am |
AC7060IL wrote:
You haven’t had cornbread unless it’s been baked in a cast iron skillet… enough said!
Collect hot bacon drippings into a ceramic dish with lid. Store it covered & at room temp. It is a natural healthier fat that adds delicious seasoning. Teaspoon bacon drippings into hot stovetop cast iron skillet before frying eggs, pancakes, omelette, frittatas, etc…
A light sprinkle of salt scrubbed with a a paper napkin or good quality paper towel for quick clean up. The salt absorbs any excess drippings, while paper towel grabs salt crystals to offer appropriate abrasive cleaning. Plus it lightly seasons & preserves. |
I use it ALL the time, especially when camping. There is NOTHING better than bacon grease for cooking in. I and all the kids LOVE it, but the wifey doesn't care for the taste of it on HER eggs. SO..........guess who gets to make her own eggs when we're out camping....
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"Allis-Express"
19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17
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Ted J
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Posted: 13 Apr 2024 at 12:21am |
jaybmiller wrote:
HAD a great, cast iron..late best friend showed me how to 'season' it... then wife came along... it 'magically' got tossed out and we've gone through DOZENS of fancy, $$$$$ 'no stick' pans. NONE cook food right, fancy coating comes off and gets eaten...yummy...yummy teflon in my tummy.....
If you buy cast iron, take 1/2hr and use a random orbital sander and smooth down the inside then season it... |
Jay, YOU have to put your foot down!! IF she doesn't like cast iron......COOK IT YOURSELF!! That takes care of that!!
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"Allis-Express"
19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17
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Ted J
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Posted: 13 Apr 2024 at 12:23am |
Hubert (Ga)engine7 wrote:
All good advice on the cast iron. The old stuff is the best but if I have to buy new, I get the Lodge brand. As for cleaning SS, I use a powdered cleanser called Bar Keepers Friend. It will make those 8 gallon pots shine like brand new. |
YES!! And it's also VERY useful in a lot of other things too. I have a few SS pots that I use and this is the only way to get them 'clean and non-sticking'. It WORKS!
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"Allis-Express"
19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17
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