Which pan should I buy for cooking?!


Question:

Which pan should I buy for cooking?

I've always loved cooking, but I started to take cooking seriously this summer. And... I think that I really want my OWN pan. Which pan should I buy? i'd prefer one that's under $100, easy to use and easy to wash, that can make good food! thank you.


Answers:
Cast iron is the way to go. The ONE pan I would take with me if I had to abandon my entire kitchen is my 3" deep cast iron 12" skillet with its lid. Cast iron heats evenly, is non-stick when seasoned, adds iron to your diet, is easy to clean, and comes in many versatile forms. You can afford to buy several shapes and sizes. Lodge Cast Iron makes a huge variety. www.lodgemfg.com.

It's true you shouldn't put cast iron in the dishwasher, but you really shouldn't put ANY good pan in the dishwasher. I normally just wipe out my 12" cast iron skillet. I use potholders to keep from getting burns.

Avoid non-stick pans no matter how expensive or hyped. The coating wears off, the pans get yukky and you can't use any metal utensils in them. Teflon is toxic.
Porcelain-lined cast iron is a better bet if you want something prettier than plain black cast iron, but the porcelain (glass lining) eventually chips and the pan rusts.

Also avoid aluminum pans. There is mounting evidence of aluminum in its various forms building up in our bodies and causing neurological problems.

The only other kind of pans I'd consider besides cast iron are heavy gauge stainless steel with an aluminum bottom for even heating. My bottom-of-the-line Farberware collection has been in heavy service for almost 30 years and is in perfect condition.

i love my cast iron skillet. it's awesome. they are really cheap. try one out. they have different sizes, shapes and forms lol

you can get caphelon pans individually for under a hundred..the anodized steel are the best...i love mine..

try a deep stir fry non stick skillet or fry pan. You can make so many dishes in it. Or you try and look at all the recipes you enjoy making, and see which pan or pans you will need. The dishes you like to make will decide for you which pans you need. Don't let the pan decide which dishes you make. good luck and Enjoy cooking!

PS whoever is giving everyone a thumbs down is an idiot.

My first set was blue enamel cast iron from France which I still use. One pan is not nearly enough for a first apartment, but if you are still living at home, get a large saute pan for versatility. You will also need a stock pot and several 2-3 qt. handled pans when you realize that you enjoy cooking.

I like Caphalon and my husband like s/s All Clad. If there is a Tuesday Morning in your neighborhood, they have them marked down less than half retail.

A pan should fit what you are going to cook in it. If you plan to saute' ,you would buy a saute' pan. If you are going to do pan frying you would buy a frying pan. I like a heavy pan like colophon ones like them. The heavy pan will make less hot spots in the pan and will cook evenly. It will help keep thing from burning or scorching. A commercial wok type pan of the above style will work for many different types of cooking. If you look at a store that sells returns from catalog depts. of major stores you can find expensive pans at 1/2 -1/3rd the regular price.
The best thing is to have the right pan for the job. the next best thing is to have a great multi- purpose pan. I bought the commercial wok type pan that cost $169.00 new for $32.00.
My set of pans are worth about $2800.00. My knifes are about $3200.00. But you can get almost the same thing that will work for you at the outlet return stores. 40 years as an Exec. Chef you just add great equipment to your stuff all of the time. Make sure the pan feels good in your hand. If you are uncomfortable with it in your hand you will keep thinking of the pan and not on the cooking.

I completely agree with getting a heavy cast iron skillet. It's necessary if you want to make superlative hamburgers and steaks that are pan-fried. Heat is distributed evenly for great food. And then grow your pan collection from there, but a cast iron IMO should be basic.

well my friend, it depends on what your trying to cook. the cast iron skillet (or pan) is wonderful for pancakes, bacon, sausages, cornbread, and the like. some downfalls may be:
you burn your hands. alot. and if you dishwash them, you will inevitably ruin the finish. Aluminum pans, are absolutely wonderful for everyday cooking. like (depending on size) fried chicken, fish, steak, vegetables- basically your general good-for-everything pan. searing, blackening, simmering- all for one low price! downfalls: may need lots of "no stick" supplies. depending who the manufacturer is, the pans my be really thin, so before buying check for durability. Pros: aluminum pans also have great distribution. and say it with me: DISHWASHER SAFE!!!! teflon (a.k.a. No Stick) pans are lovely. these are dark, coated pans, that are also good all purpose pans. like the aluminum, some can be cheap so watchout for knockoffs. in order to tell if they are genuinely teflon coated, run your finger along the pan. if your finger is somewhat waxy, congratulations, you have a teflon pan. Downfalls: although the pan says "no need for excess oil" PUT SOME ON ANYWAY. otherwise you will have chunks of teflon in your food. the thing with teflon is (what makes it better than non-coated pans) is that you dont have to use AS MUCH oil as with a regular pan. also, watch how high you turn up the heat in there's nothing in the pan. when heated to medium to high heat, teflon begins to smoke emitting a gas in the air that should not be enhaled. scientist dont know the affects of the gas, so play it safe. not dishwasher-safe.
all of these pans can be found for cheap at wal-mart. try to stay away from specialty pans like woks. they're usually good for only one thing. note: choose a standard size pan that can fit your largest stove eye, and one that can fit your smallest.

You should have a good frying pan, heavy and stainless steel. Don't skimp, get an All Clad. Don't get non-stick. The pans that are non-stick don't make good fond. These browned bits are a source of wonderful flavor in sauces and gravies. I would get the 12" saute, which has sloped sides and is more versatile than the straight-sided fry pan. A bit pricier.. around $135.

Then, get a 3 qt saucier pan for nearly everything else. WIth a lid, it can be used in the oven, for braising, and many other uses.

If these are too high, try Emerilware. Similar, but not as heavy.

The third kind to get is a cast iron pan. Nothing fries chicken or steaks as well and it is cheap. Takes a fair amount of maintenance, but is worth it.

QVC-Shopping network has in the Kitchen with Bob on sundays and they sell some hard anodized II pans at very good prices. you can search QVC on the internet web. or call them 1-800-345-1515

Well if you are planning on doing lots of cooking. You probaly should get a set of pans so that you have a variety of sizes.
For about $60 you can get all these pans at Linens n Things n they are good pans. These are stainless:
http://www.lnt.com/product/index.jsp?pro...

OR:
for about $100 heres a 13 pcs nonstick farberware set:
http://www.lnt.com/product/index.jsp?pro...

Non stick!

The Tefal thermal spot fry pans, I swear by. I recently got a boarder in and he was using my tefal and he said thats the best ever. His steak came out perfect he said.

Maybe thats why ever one likes my cooking.

Tefal all the way!

Jamie Oliver uses them too. And the are under $100 too. Added bonus!

Keep cooking
:)

A Scampan.Great.

Take a look at Rachael Ray's pans. They're a tad on the expensive side, but she takes her pans seriously and she really insists on getting one or two pans period to cook with. Kohls sells them I believe, and Kohls always has sales. If you can't find one there, Amazon sells them for a pretty reasonable price. If you're going for any anodized, non-stick, or teflon pans make sure you buy wooden spoons to use with them and always hand wash them so you can keep them for years to come.




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