What if You Couldn't Have an Iron Skillet?

[Chadao]

I have very high iron in my blood and my body inflamation is up. So doctor says no more cooking with an iron skillet. I also have to start donating blood regularly.

I cook only for myself and so use an 8" skillet. I have a Cuisinart stainless steel. It works, but you have to be very careful to keep foods from sticking. What other alternatives do you see? Specifically, I've been thinking about one of the new ceramic non-sticks. Opinions? Anyone use the Le Creuset skillet?

 

[Mick]

I have and use an older porcelain coated Le Creuset pan for decades (power blue with white interior). If you search you can find porcelain coated cast iron pans. The cook just like cast iron (duh they are) but they have the porcelain as a buffer between the food and the iron

the old standby of anodized aluminum or teflon coated aluminum are nice but you have to be careful not to scratch them (no metal utensils)

 

[YetiDave]

Enamelled cast iron's readily available, the one difference is it won't develop a fond as well

 

[Alacrity59]

Do you find the enameled cast iron easier to use than stainless?

 

[Chadao]

I've used lots of stainless steel. I know how to cook with it, but I don't like it very much. I tried a ceramic coated non-stick, but it lost a lot of it's non-stick properties after about six months. I've heard good things about the enamel Le Creuset and the newer non- stick. I have a Le Creuset French Oven, and I suppose I could use it instead of a skillet, but I want something smaller, and with a handle.

Do you find the enameled cast iron easier to use than stainless?

 

[Chadao]

This appeals to me.

I have and use an older porcelain coated Le Creuset pan for decades (power blue with white interior). If you search you can find porcelain coated cast iron pans. The cook just like cast iron (duh they are) but they have the porcelain as a buffer between the food and the iron

the old standby of anodized aluminum or teflon coated aluminum are nice but you have to be careful not to scratch them (no metal utensils)

 

[mretzloff]

If you use a high-quality stainless steel skillet correctly, it will be nonstick.

The trick is to heat your skillet up to high, lower the heat to medium, and the add your fat or oil right before you add the food. If you do this (as opposed to adding the fat or oil to a cold skillet), the heat from the skillet and the fat or oil will seal the microscopic cracks in the stainless steel, which cause your food to stick. Also, do not touch the meat (or whatever you are cooking) until it is ready to be turned. When your food is ready to be turned, it will release itself from the skillet and not stick. I am no chef, but someone suggested this to me several years ago and nothing ever sticks to my stainless steel skillet (except for eggs ).

EDIT: Enameled cast iron is another option, but enamel scratches easily. One wrong move with a stainless steel utensil, and your expensive cookware is ruined. I do enjoy Staub's enameled French ovens, though.

 

[Chadao]

Great information. Thanks! Although I eat eggs more than anything. I will absolutely try this.

If you use a high-quality stainless steel skillet correctly, it will be nonstick.

The trick is to heat your skillet up to high, lower the heat to medium, and the add your fat or oil right before you add the food. If you do this (as opposed to adding the fat or oil to a cold skillet), the heat from the skillet and the fat or oil will seal the microscopic cracks in the stainless steel, which cause your food to stick. Also, do not touch the meat (or whatever you are cooking) until it is ready to be turned. When your food is ready to be turned, it will release itself from the skillet and not stick. I am no chef, but someone suggested this to me several years ago and nothing ever sticks to my stainless steel skillet (except for eggs ).

 

[Acmemfg]

A DeBuyer carbon steel skillet works as well as any cast iron I have used. Great stuff

 

[Chadao]

Is that a brand? Who sells them?

A DeBuyer carbon steel skillet works as well as any cast iron I have used. Great stuff

 

[Acmemfg]

Yes. Made in France since about 1810. I bought mine from Amazon.com

 

[mretzloff]

Great information. Thanks! Although I eat eggs more than anything. I will absolutely try this.

You may just have to use more fat or oil. If food does stick, it is very easy to remove. Just bring some water to a boil, pour the water out, and wipe out the skillet. If food ever sticks really badly, add some baking soda to the boiling water. I would also get some Bar Keeper's Friend. The stuff is cheap and will keep your skillet looking like brand new for many years to come.

 

[Chadao]

Oh, they're all over the place. I think I will give one a try. Thanks.

Is that a brand? Who sells them?

 

[Alacrity59]

Cleaning stainless is best done similar to cast iron. Soft brush, not the dishwasher, barkeeper's friend or other very fine cleanser is your friend. the more highly polished the better. No visible seasoning is necessary. This is for a pan in which you want to cook eggs. Pots in which you are boiling stuff . . . 3M pads work very quickly . . . if you need to be pretty . . . well sos pads or, again, barkeeper's friend or similar products.

 

[Chadao]

Thanks Mike. I was so dependent on iron, I feel a bit lost. I really appreciate your input, and all the other Brothers of Cookin'.

Cleaning stainless is best done similar to cast iron. Soft brush, not the dishwasher, barkeeper's friend or other very fine cleanser is your friend. the more highly polished the better. No visible seasoning is necessary. This is for a pan in which you want to cook eggs. Pots in which you are boiling stuff . . . 3M pads work very quickly . . . if you need to be pretty . . . well sos pads or, again, barkeeper's friend or similar products.

 

[Hirsute]

I have a few enameled Le Crueset skillets, and the coating over the years are different. The white and grey are very smooth. The black is less smooth. I find the black is actually a little more nonstick. YMMV.

 

[Chadao]

If I go with Or Creuset, it will be the black non- stick, because it is most available. Dithering between that and Debuyer...I might get both.

I have a few enameled Le Crueset skillets, and the coating over the years are different. The white and grey are very smooth. The black is less smooth. I find the black is actually a little more nonstick. YMMV.

 

[mikegeorge]

I have been using a Lodge carbon steel skillet for most of my egg cooking since they came out. I find them as easy to use as cast iron.

 

[Chadao]

Thanks Mike George...I did look at those...Drat, choices are becoming like razor blades, too many good ones.

I have been using a Lodge carbon steel skillet for most of my egg cooking since they came out. I find them as easy to use as cast iron.

 

[Alacrity59]

This thread is all about what makes Badger & Blade such a wonderful place. We have such an amazingly helpful and knowledgeable membership. More than a few times I've been seeking a solution to a problem, and Google links me back to Badger and Blade. Shaving yes, but also many other areas as well.

I like seeing all the great input in this thread.