Advice on a new skillet

Meat Meets Meat · 12-12-2012, 07:20 PM

Just found out my mom wants a new skillet/frying pan for Christmas. Anyone have any good suggestions on a brand or style? I know this isn't bbq related so feel free to move if needed. Thanks!

thaberberger · 12-12-2012, 07:45 PM

I like these a lot. They are pricey though.

http://cookware.lecreuset.com/cookwa...-1_20002_10048

benniesdad · 12-12-2012, 08:01 PM

You didn't say what style or price range but a great place to start is All Clad.

http://www.chefsresource.com/allclad.html

Pyle's BBQ · 12-12-2012, 10:51 PM

How does she cook? What is she going to use it for?

Wyley · 12-12-2012, 10:54 PM

Lodge makes a real nice heavy steel skillet made out of 12 gauge carbon steel. Still nice and heavy but not as heavy as CI. It comes in 3 different sizes too.

Amazon.com: Lodge CRS10 Seasoned Carbon Steel Skillet, 10-Inch: Kitchen & Dining

landarc · 12-12-2012, 11:40 PM

It depends on what she wants.

For non-stick, I really like Bialetti ceramic coated.
For stainless, All-clad is the best, but, Calphalon is quite nice

I have been looking at the carbon steel, they are great. But, they require the same care as cast iron. And some folks find them to be heavy

kcmike · 12-12-2012, 11:55 PM

Quote:

Originally Posted by Wyley

Lodge makes a real nice heavy steel skillet made out of 12 gauge carbon steel. Still nice and heavy but not as heavy as CI. It comes in 3 different sizes too.

Amazon.com: Lodge CRS10 Seasoned Carbon Steel Skillet, 10-Inch: Kitchen & Dining

Good call. I was going to recommend this very same thing.

JMSetzler · 12-13-2012, 12:26 AM

I just recently bought one of the de Buyer Mineral B Iron pans (not cast iron) and I'm in love with it. I plan to replace my cast iron pans with these. It's sorta like a high carbon steel pan... it's very heavy and durable and after a good seasoning, it's as non-stick as anything else I have ever used...

runnoft · 12-13-2012, 02:02 AM

seasoning the new skillet is high priority. My folks recpie is as follow:

1. Wash skillet out.

2. Heat oven to 450 degrees.

3.Fill it with rock salt.

4. Fill it 3/4 with peanut oil.

5. let it bake for 3 hours.

6. turn off the oven and let cool slowly over night.

A certified Louisiana recpie.

Happy cooking. Never put in the dishwasher just a wipe with dish washing soap and a hand dry!!!

willowrun · 12-13-2012, 07:40 AM

For non stick all clad is nice, but I still love me a griswold

thoraudio · 12-13-2012, 08:41 AM

Why not good ole cast iron? Lodge for a new one, or hit the yard sales and antique places for a Wagner or similar.

kcmike · 12-13-2012, 09:01 AM

You could also scour flea-bay for a nice old Griswold CI skillet. There are lots out there to be had. Best CI ever made.

jestridge · 12-13-2012, 09:15 AM

According to her age lot of older people the cast iron is too hard too handle, askd her what type she would like than go from there

lhommedieu · 12-13-2012, 10:47 AM

Cast iron is nice and Lodge is inexpensive. Cast iron skillets can be heavy.
I use carbon steel (also known as "blue steel') skillets as well. Like cast iron they tend to be heavy and need to be seasoned and maintained, but can also be placed in the oven if you run out of space on the stove top.

Maintaining the patina on both of the above is easy if you don't wash with soap but soak in hot water and wipe out with paper towels. Scouring with salt and an un-soaped pad helps as well. Both kinds need a thin coat of food-grade mineral oil in between uses - I usually wipe this out before cooking as well.

Lecreuset is (I think) enameled cast iron. I've got a few skillets, dutch ovens, and pots by them and they're really great. Expensive though.

All-Clad stainless is expensive but lighter and easier to clean and maintain. You might also consider it pricey cousin, Caufalon (sp?).

Update: Calphalon. I've got a pot, a skillet, and a mini-wok from them. Great stuff. Anodized aluminum, generally, vs. stainless steel for All-Clad. Just as expensive, if not more, than All-Clad, but if weight is an issue, then I'd go with either of these two. If price is an issue, Cuisinart is a step down (but not by much) and less expensive. Look for cookware with a thicker core near the middle of the skillet.

The name of the blue steel skillet on Amazon is "Paderno Heavy Duty Carbon Steel Frying Pans." These are the UDS's of the skillet world. There are a variety of sizes, but they start to get heavy above 11." I've got an 11" and a 12.5" and the latter is much heavier. Carbon steel is nice because it heats evenly and uniformly, like cast iron. They do have to be maintained though...

There is always tinned copper - but you'd need to take out a second mortgage to afford it. Not really suitable for the oven, either.

12-12-2012, 07:20 PM	#1
Meat Meets Meat On the road to being a farker Join Date: 05-28-12 Location: Portland, or Downloads: 0 Uploads: 0	Advice on a new skillet Just found out my mom wants a new skillet/frying pan for Christmas. Anyone have any good suggestions on a brand or style? I know this isn't bbq related so feel free to move if needed. Thanks! __________________ Co-head cook of Smokin' Timbers BBQ @smokintimbers 22.5 Weber Kettle Grey, 22.5 Weber Kettle Green, 22.5 WSM, Two 18.5 WSMs, Mini WSM, Weber Genesis Silver, 18.5 Smokey Joe Platinum with Pro Q Stacker, WeberImperial Sequoia, Charbroil Silver Smoker, Rib-o-lator, Green Thermapen, Stoker with wifi

12-12-2012, 07:45 PM	#2
thaberberger Knows what a fatty is. Join Date: 06-18-12 Location: Memphis, TN Downloads: 0 Uploads: 0	I like these a lot. They are pricey though. http://cookware.lecreuset.com/cookwa...-1_20002_10048 __________________ Cook, SLABS a' Smokin. Backwoods Party, Fatboy, Competitor, Comp Hog

12-12-2012, 08:01 PM	#3
benniesdad On the road to being a farker Join Date: 09-26-12 Location: Locust Grove, GA Downloads: 0 Uploads: 0	You didn't say what style or price range but a great place to start is All Clad. http://www.chefsresource.com/allclad.html __________________ WSM, Performer, 22.5 & 18.5 OTG, SJG, mini WSM, Summit 420, Q100, C-G Akorn, and Schwenkgrill

12-12-2012, 10:51 PM	#4
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	How does she cook? What is she going to use it for? __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

12-12-2012, 10:54 PM	#5
Wyley On the road to being a farker Join Date: 04-04-09 Location: Murfreesboro, TN Downloads: 0 Uploads: 0	Lodge makes a real nice heavy steel skillet made out of 12 gauge carbon steel. Still nice and heavy but not as heavy as CI. It comes in 3 different sizes too. Amazon.com: Lodge CRS10 Seasoned Carbon Steel Skillet, 10-Inch: Kitchen & Dining Amazon.com: Lodge CRS10 Seasoned Carbon Steel Skillet, 10-Inch: Kitchen & Dining

12-12-2012, 11:40 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	It depends on what she wants. For non-stick, I really like Bialetti ceramic coated. For stainless, All-clad is the best, but, Calphalon is quite nice I have been looking at the carbon steel, they are great. But, they require the same care as cast iron. And some folks find them to be heavy __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-13-2012, 12:26 AM	#8
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Downloads: 0 Uploads: 0	I just recently bought one of the de Buyer Mineral B Iron pans (not cast iron) and I'm in love with it. I plan to replace my cast iron pans with these. It's sorta like a high carbon steel pan... it's very heavy and durable and after a good seasoning, it's as non-stick as anything else I have ever used... __________________ Visit Man Cave Meals on Facebook and YouTube! Kamado Joe Classic * Kamado Joe Big Joe Ugly Drum Smoker * Weber Performer * Weber Go-Anywhere * Mini WSM Man Cave Meals Video Index

12-13-2012, 02:02 AM	#9
runnoft Knows what a fatty is. Join Date: 07-31-12 Location: Blanchard, Louisiana Downloads: 0 Uploads: 0	seasoning the new skillet is high priority. My folks recpie is as follow: 1. Wash skillet out. 2. Heat oven to 450 degrees. 3.Fill it with rock salt. 4. Fill it 3/4 with peanut oil. 5. let it bake for 3 hours. 6. turn off the oven and let cool slowly over night. A certified Louisiana recpie. Happy cooking. Never put in the dishwasher just a wipe with dish washing soap and a hand dry!!! __________________ Mrs. Hogwollop up and r-u-n-n-o-f-t, future cold smoker, Natural gas grill at present

12-13-2012, 07:40 AM	#10
willowrun Knows what a fatty is. Join Date: 06-03-12 Location: Harrisonburg, Va Downloads: 0 Uploads: 0	For non stick all clad is nice, but I still love me a griswold __________________ Weber OTP, Orion Smoker (dutch oven), UDS

12-13-2012, 08:41 AM	#11
thoraudio On the road to being a farker Join Date: 06-29-11 Location: Prattville, Alabama Downloads: 0 Uploads: 0	Why not good ole cast iron? Lodge for a new one, or hit the yard sales and antique places for a Wagner or similar. __________________ Kenmore gasser, CharBroil Big Easy, UDS, Smokey Joe Silver, 1970's Weber Seville

12-13-2012, 09:01 AM	#12
kcmike is one Smokin' Farker Join Date: 02-09-11 Location: Kearney, MO Downloads: 0 Uploads: 0	You could also scour flea-bay for a nice old Griswold CI skillet. There are lots out there to be had. Best CI ever made. __________________ Mike Trump Owner & CEO, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Lang 84D 22½" WSM Oaklahoma Joe 20x40 22½" Weber Kettle

12-13-2012, 09:15 AM	#13
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	According to her age lot of older people the cast iron is too hard too handle, askd her what type she would like than go from there

12-13-2012, 10:47 AM	#14
lhommedieu Is lookin for wood to cook with. Join Date: 11-29-12 Location: East Northport, NY Downloads: 0 Uploads: 0	Cast iron is nice and Lodge is inexpensive. Cast iron skillets can be heavy. I use carbon steel (also known as "blue steel') skillets as well. Like cast iron they tend to be heavy and need to be seasoned and maintained, but can also be placed in the oven if you run out of space on the stove top. Maintaining the patina on both of the above is easy if you don't wash with soap but soak in hot water and wipe out with paper towels. Scouring with salt and an un-soaped pad helps as well. Both kinds need a thin coat of food-grade mineral oil in between uses - I usually wipe this out before cooking as well. Lecreuset is (I think) enameled cast iron. I've got a few skillets, dutch ovens, and pots by them and they're really great. Expensive though. All-Clad stainless is expensive but lighter and easier to clean and maintain. You might also consider it pricey cousin, Caufalon (sp?). Update: Calphalon. I've got a pot, a skillet, and a mini-wok from them. Great stuff. Anodized aluminum, generally, vs. stainless steel for All-Clad. Just as expensive, if not more, than All-Clad, but if weight is an issue, then I'd go with either of these two. If price is an issue, Cuisinart is a step down (but not by much) and less expensive. Look for cookware with a thicker core near the middle of the skillet. The name of the blue steel skillet on Amazon is "Paderno Heavy Duty Carbon Steel Frying Pans." These are the UDS's of the skillet world. There are a variety of sizes, but they start to get heavy above 11." I've got an 11" and a 12.5" and the latter is much heavier. Carbon steel is nice because it heats evenly and uniformly, like cast iron. They do have to be maintained though... There is always tinned copper - but you'd need to take out a second mortgage to afford it. Not really suitable for the oven, either. __________________ "What are all these charges?" "Just things that we need for the house, dear." Last edited by lhommedieu; 12-13-2012 at 03:39 PM..