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Forever Domon
 
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cast iron is cast iron, brand doesnt matter a lot thankfully.

That said, lodge is about the only people who still make a straight up pure cast iron pan without enamel, etc.
Old 04-06-2010, 10:22 PM Forever Domon is offline  
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sir tex
 
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Originally Posted by illig View Post
can you increase the blender budget a little?
http://www.blendtec.com/productdetails.aspx?id=1259

their commercials are hilarious
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Old 04-07-2010, 07:57 AM sir tex is offline  
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crazymike
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can't go wrong with Lodge.

preseasoned mine with bacon grease and alternately frying chicken in it. Don't cook the bacon in it, too much sticks down. put a little oil down whenever you use it. wash it with just water when you are done and immediately regrease it.


I fried an egg on mine the other day and it just slid off.

they advise against water on cast iron but I do it anyways. They say use salt and paper towel
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Old 04-07-2010, 01:27 PM crazymike is offline  
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crazymike
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Originally Posted by domonbaylespam View Post
cast iron is cast iron, brand doesnt matter a lot thankfully.

That said, lodge is about the only people who still make a straight up pure cast iron pan without enamel, etc.

some companies are cheap chinese iron and they crack easily because of defects
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Old 04-07-2010, 01:28 PM crazymike is offline  
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ad hoc
 
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some companies are cheap chinese iron and they crack easily because of defects

or warp.
Old 04-07-2010, 06:11 PM ad hoc is offline  
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tryfuhl
 
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Cast Iron is the only way to go.

what? lol
Old 04-08-2010, 02:25 PM tryfuhl is offline  
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#21  

tryfuhl
 
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I'm currently in the market for a cast iron frying pan right now... is there anything I should know before I grab one or are they all fairly comparable?

just make sure it sits flat.. stick with american or french manufacturers.. lodge might still be the only widely distributed domestic maker

learn how to season it.. I can give instructions if you'd like
Old 04-08-2010, 02:25 PM tryfuhl is offline  
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crazymike
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what? lol

real cast iron is the best way to go.

properly seasoned you will get less sticking and far superior heat distribution. It will also literally last a life time.

They get hotter and stay warm longer. They will ever emit gas from the teflon. Which means you can put them in the oven, etc...
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Old 04-08-2010, 03:52 PM crazymike is offline  
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#23  

tryfuhl
 
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real cast iron is the best way to go.

properly seasoned you will get less sticking and far superior heat distribution. It will also literally last a life time.

They get hotter and stay warm longer. They will ever emit gas from the teflon. Which means you can put them in the oven, etc...

So there's no need for stainless? When braising, making sauces along with, I'm not going to use my cast iron, except for maybe a gravy. Not going to do much fish in cast iron either.

I'm more than familiar with cookware, cast iron is FAR from "the only way to go." I love my cast iron and use it frequently but it's better suited for some things than others and not as well suited in the same. I'd hate to be left to only cast iron haha

If he needs one pan and versatility is an issue he should be going for Stainless/Aluminum (preferable full aluminum core like the ones that I posted) or at least an Anodized Aluminum (teflon isn't the only kind of non-stick out there).
Old 04-08-2010, 10:13 PM tryfuhl is offline  
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#24  

Red_Rabbit
 
I don't know much about blenders so i'll move onto the question of pans. First off don't spend more then $30 on a nonstick pan, its just not worth it. Anyone who tells you differently is plain wrong. Walk into the best restaurant kitchens in the world and they aren't using $100 pans, they are using stuff bought at restaurant supply stores.

Thats where I do almost all my shopping for kitchen equipment, at my local one i grabbed 4 of these http://www.shopatdean.com/store/pc/v...idcategory=350 for $30 on sale a few weeks ago, and with proper care they will last just as long as any $100 pan.

Next if you want a stainless steel pan you are going to have to pay a bit more, but i recommend getting one 12" is probably your best bet as it will fit multiple needs and a stainless steel pan is perfect for making pan sauces as opposed to cast iron, which is better for imparting even heat but not as good at being used in sauce making. I love my all-clad stainless steel pans, I have this one http://www.chefsresource.com/12frypanallc.html and the 14" they are a little expensive, probably overly so, since you can get very good pans for under $100, but i wouldn't give up my all clad if you paid me.

I really don't understand all the love for cast iron, i mean I have one, but its probably one of the least used pans in my kitchen other then frying chicken in it every once and awhile it just sits in the cupboard.
Old 04-08-2010, 11:35 PM Red_Rabbit is offline  
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#25  

Liquid_Table
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FWIW I have a cast iron pan that belonged to my great grandmother. It's lasted over 80 years. If you season them properly nothing will stick and they are literally indestructible. The best part about cast iron is how well it holds heat. You get it rocket-hot, remove it from the heat and cook your stuff on it.

If you want stainless/aluminum I highly recommend Calphalon. The One and Commercial lines in particular. Hard-anodized aluminum, polymer infused for non-stick, very sturdy and they have excellent heat distrobution. They are also oven-safe up to 450f thanks to their cast-aluminum and riveted handles.
Old 04-11-2010, 07:23 PM Liquid_Table is offline  
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#26  

oleo
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just ordered a kitchen aid blender for $89 from amazon. had a ton of good reviews.
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Old 04-12-2010, 04:28 PM oleo is offline  
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#27  

tryfuhl
 
the 56oz one? I prefer a wider base but that has a wider one than most tall-pitcher style, good choice
Old 04-12-2010, 07:25 PM tryfuhl is offline  
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#28  

oleo
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KitchenAid KSB560OB 5-Speed 56-Ounce Blender, Onyx Black KitchenAid KSB560OB 5-Speed 56-Ounce Blender, Onyx Black

yep
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Old 04-12-2010, 07:32 PM oleo is offline  
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