There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
Today: We'll help you avoid pan regret.
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A pan is not an expendable accessory in your kitchen -- it's not like having a dull peeler, or a flimsy spatula -- it can make-or-burn a meal. If a pan isn't up to the task, you could end up with less than perfect scrambled eggs or an overly-browned frittata. So how do you select the perfect pan? Do you prefer stainless steel or cast iron? Does it include the environmentally controversial non-stick coating? If you're not strategic when choosing a pan, you could quickly find yourself wishing that you went with a different option.
Laurgolis made a wise move and the tapped into collective Food52 wisdom bank before selecting an everyday skillet for frying, simmering, and sautéing:
- Going with one solitary pan is not easy -- most had two standbys: a cast iron pan and a non-stick skillet.
- The crowd favorite without a doubt was cast iron. Recently, the community offered wonderful advice on how to care for your cast iron (with bonus tips for where to scour for the best pans).
- ChefJune interjected that any good pan should be non-stick if you heat it correctly.
- Rhonda35 shared the brilliant tip to make sure larger pans have a small handle on one side to make for easy transportation. (We've all been guilty of a risky stove to sink pan transfer!)
More: Cast Iron 101 -- Selection, Seasoning, and Cleaning.
What pans have you found most success with? Do you get different results based on the pan? If you were forced to only have one pan in your kitchen what would it be? Tell us in the comments!
Photo by Nicole Franzen
Written by: Elana Carlson
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54 Comments
Senlin
February 22, 2016
I would love to use cast iron but I have an electric ceramic top stove and was told not to use cast iron. Does anyone have any experience with this??
Jeff
February 22, 2016
That's a tough one. As long as you do not slide it around you could use ENAMELED cast iron.But I would not recommend it.
I have an induction hob, they are not that expensive. It has a glass surface and I use cast iron on it all the time. Actually it is the BEST DEEP FRYER EVER with a cast iron dutch oven. holds heat well and recovery time is soooo quick.
Also with an induction hob, I place a silplat between the burner and the pot. Because the way induction works it does not burn. ... and helps to hold the pot on the burner.
I have an induction hob, they are not that expensive. It has a glass surface and I use cast iron on it all the time. Actually it is the BEST DEEP FRYER EVER with a cast iron dutch oven. holds heat well and recovery time is soooo quick.
Also with an induction hob, I place a silplat between the burner and the pot. Because the way induction works it does not burn. ... and helps to hold the pot on the burner.
Jeff
February 22, 2016
Copper, enameled cast iron, blue steel, plain cast iron, nonstick, and clad stainless steel. Like all of you, I have them all and love to use them all.
Having said that, I'm going off topic a little. A lot has to do with the stove/oven/range. In "the day" great grandma's stove produced far fewer BTUs. iron, copper and blue steel work better on the lower, more gentle heat produced by ranges from days gone by. (I know searing in blue steel or cast iron at red hot temp is great).
Cast iron retains heat (it's thermal index is high) and blue steel has a high thru-put of heat. Copper is very responsive bur extremely temperamental to higher heat. ALL do far better at the lower and more gentle temperatures.
Try this experiment. take a recipe for a cast iron dutch oven that is to be prepared on the stove. do it in the oven instead. Searing aside, stove top they are temperamental and over-cook on the bottom - thus you must, as the recipies say, "stir occassionally."
TRY PUTTING IT IN THE OVEN INSTEAD OF ON THE STOVE.
It is a gentler heat from all around the dutch oven. It cooks more evenly. In my opinion, the flavors are fuller and more nuanced.
This is all just my opinion. Thanks for indulging me and I'd like to hear about your experiences, especially with cast iron and copper.
Having said that, I'm going off topic a little. A lot has to do with the stove/oven/range. In "the day" great grandma's stove produced far fewer BTUs. iron, copper and blue steel work better on the lower, more gentle heat produced by ranges from days gone by. (I know searing in blue steel or cast iron at red hot temp is great).
Cast iron retains heat (it's thermal index is high) and blue steel has a high thru-put of heat. Copper is very responsive bur extremely temperamental to higher heat. ALL do far better at the lower and more gentle temperatures.
Try this experiment. take a recipe for a cast iron dutch oven that is to be prepared on the stove. do it in the oven instead. Searing aside, stove top they are temperamental and over-cook on the bottom - thus you must, as the recipies say, "stir occassionally."
TRY PUTTING IT IN THE OVEN INSTEAD OF ON THE STOVE.
It is a gentler heat from all around the dutch oven. It cooks more evenly. In my opinion, the flavors are fuller and more nuanced.
This is all just my opinion. Thanks for indulging me and I'd like to hear about your experiences, especially with cast iron and copper.
Marina L.
March 20, 2015
cast iron, hands down! It never leaves my stovetop (I have two: 6" & 10"). For bigger meals I love my stainless steel with copper bottom. If you heat a pan properly and coat it it with oil, it will be non-stick
DrRisk
March 1, 2015
If I were absolutely limited to ONE pan the only choice would be a deep 9-10" iron skillet. You can cook ANYTHING would ever want to eat in that pan; it wouldn't always be the most convenient, but it would always work well, and it is the lowest maintenance pan ever invented.
Greg B.
February 16, 2015
I use various pans for the specific task, but my carbon steel frying pan is my favorite and the best overall performer. It seems to enhance flavors much better than stainless and especially non-stick Teflon. I wonder what the Altimzers percentages are in China since they have been using carbon steel/cast iron for centuries!
Larry J.
February 17, 2015
A steak seared in a carbon steel pan can't be beat! The resultant pan sauces are also much better.
dcole
February 16, 2015
One pan? Was this article written by a communist? This is America we can have MORE than one pan, now get out there and buy that cheap Chinese pan set.
Larry J.
February 16, 2015
I, too, find it difficult to narrow it down to just one! I have cast iron, stainless, a minimal amount of non-stick (for fried eggs and such), and some Lodge high Carbon steel skillets that are seasoned like and function like cast iron, but are much lighter. As to Alzheimer Disease...it runs in my family. Everything I have ever read shows that genetics are more suspect than pan material. There are SOME articles that tend to implicate aluminum, but I have NEVER seen an article that ever implicated cast iron.
Toby
February 9, 2015
I bought a new set of Scan Pans and I love them! They heat evenly and are very easy to clean!
Jacque
November 30, 2014
Can I say my favorite skillets are the Calphalon Everyday pans. I've used them for years. I follow the manufacturers directions and ever sticks. I have two of them because I frequently use two at the same time. One of the first things is never put them in a dishwasher and never use non-stick spray.
How do I keep my last name off the forum?
How do I keep my last name off the forum?
Jacque
November 30, 2014
It is Aluminum that is suspect in Alzheimer's. There are countries that prohibit the use of Aluminum for food preparation.
JULI
November 4, 2014
I'm confused. I have NEVER heard of cast iron causing/contributing to Alzheimer's. Have heard of ALUMINUM causing it, not cast iron.
Brenda
August 17, 2014
It sounds like you have good genetics, but my family has a history of Alzheimer's on both sides, my dads sisters, and also on my mom's side of the family. Good luck to me in not getting it later on, right? So I just try to steer away from what might cause me to get it, you know? :)
Napie
August 17, 2014
OK, so my opinion is that after 200 years of cast iron cooking to say it causes Alzheimer's is a load of crap. My family has used it for generations and everyone had long (90 years plus..) and no ill effects. There are plenty of others too. Besides just how are you going to make cornbread without it????!!!!
Brenda
August 17, 2014
Actually Dr. Bernard said it, and it was in Veg Times too. I know family members of mine that use cast iron and swear by them, but there is always more than one view point on it, and personally I don't want to use them! This is an opinion forum so as far as it being a load of crap idk.
Brenda
August 17, 2014
Sorry that was such a long comment, I meant to only copy the part of the article about cast iron and Alzheimer's, anyway I just thought I'd put in my two cents worth. Didn't mean to offend anyone! :)
Bernie
August 17, 2014
I can personally attest to a long line (153 years of my great grans, grans, children and grandchildren) of family cooks and caterers who used and/or ate from cast iron almost daily. So far, no Alzheimer's or any other ailment that could be traced to cast iron except the occasional banged-up toe from an unfortunate drop. For the seasoning-challenged I would suggest the pre-seasoned cast iron pans now sold by most cookware vendors.
Brenda
August 17, 2014
I read that cast iron pans can emit extra iron into your blood system and could contribute to Alzheimer's disease over time.
istreeter
July 29, 2014
After cooking for more than 55 years, I have come to the conclusion that it's not just the pan, but the cooktop is just as, if not more, important. I learned on gas and swore by the old cast iron pan for many years. Then I was dropped on to an electric stove in Hawaii, and found it useless! Fortunately I had a cookware set of flint by Farberware (c 1964) that I think you can't even find any more, and I quickly adapted to it. All pieces, with the exception of the frypan, are still in use today. I have since used the teflon coated and like it (still electric) but found the coating does not stand up well for more than a few years. And some brands are useless from day 1. We have a vacation home in the mountains and, while it is heated all winter, it appears to create a moisture issue for my stored teflon, causing it to begin pealing well in advance of the articles I use at home more frequently Most recently I have graduated to the ceramic coatings and agree that they are a step up from the teflon--I am awaiting a judgment on their durability. If I was able to use gas, I would again try the cast iron. Unfortunately, for the past 45 years we have lived in areas where it is not available as natural.
deb F.
July 5, 2014
IM A NUT FROM MILTARY AND THE BEST PANS ARE CAST IRON I HAVE A CAST IRON WITH LONG HANDLES YOU PUT ON FIREPIT OR OPEN FIREAND CAN COOK STEAK EGSS CHOCLATE CAKE OR ANYTHING IT WAS MY GREAT GREAT GRANDMOTHER THESE NEW GREEN PANS AND OTHERS CANT MAKE FOOD TASTE GOOD LIKE THE OLD STUFF. MY MASTER DEGREE COME FROM MY FAMILY AND GGOOD FRIENDS IN LIFE .HAVE COOKED WITH MANY CHEFS IN MILITARY AND END ITALY AND TEXAS AND OTHERS IN MAGOLIA COUNTRIES . MOMS GIVE YOUR KIDS THE REAL THING CAST IRON . YOU CAN FIND THESE AT YARD SALES OR FLEA MARKETS OR THRIFT STORES. HAPPY 4TH JULY
Augustina R.
July 2, 2014
I use a cast iron pan as my main go-to pan. The #1 secret to cooking with cast iron is to use lots of fat. At minimum, cook some bacon or pork belly in the pan to render some of the fat out. The other trick is make sure things are fully seared before trying to turn them or move them. Once they've developed the proper crust, they will lift right off the pan. I cook eggs on mine and usually only have trouble with sticking if the pan temperature is too low or I try to move them before they are fully set. For acidic things like tomato based foods, I generally use my 3 1/2 quart enameled cast iron dutch oven from Le Creuset.
The ONLY downside to cast iron is the weight!! For a little lighter, I also use french iron pan which also needs to be seasoned so it doesn't stick. The brand I use is DeBuyer Mineral B.
The ONLY downside to cast iron is the weight!! For a little lighter, I also use french iron pan which also needs to be seasoned so it doesn't stick. The brand I use is DeBuyer Mineral B.
Brian L.
July 1, 2014
My 4 go to pans are a 12' cast iron skillet, a DeMeyere Chefs Pan, a LeCrueset 3.5 qt braiser, and an 11" ScanPan CTQ non-stick skillet. The CTQ is some fabulous stuff. It is 5 plys of stainless steel and aluminum, coated with the finest "green" non-stick available. It is a ceramic titanium finish, and right now, with the CTQ line introduction, the 11" is on sale at SurLaTable for $89.95 - a ridiculous deal.
FWIW, I am a librarian and a trained chef, and former cookware salesman at SurLaTable in Fresno, CA.
FWIW, I am a librarian and a trained chef, and former cookware salesman at SurLaTable in Fresno, CA.
Jewels V.
June 28, 2014
People keep telling me that cast iron is the best, but cast iron pans have always been a disaster for me. I follow the tempering instructions exactly and they are fine until I fry meat. Then I need a carbide tipped chisel to clean them. Eventually I picked up a bit of wisdom: "Designers talk about cooking, but cooks don't talk about design." Every restaurant I have been in, cast iron is prominently absent. They all (and I mean all!) use pans of a white alloy, uncoated, and they never ever have burned on food. So I bought my pans at a restaurant supply store and I have had no problems since. Please don't tell me about cast iron any more: professional cooks don't use it.
Napie
June 29, 2014
Then you have not spent much time in professional kitchens in the south... Cast iron has been the choice of cooks for a few hundred years. I would say you just have not been doing it correctly. And BTW it is called seasoning, not "tempering"...
Jewels V.
June 29, 2014
Yes, obviously I am doing something wrong. And nobody seems to know what. After much effort I have found something that works, so I am going with that. I have no ill will to people who happen to like their cast iron stuff, just because they can't explain what they are doing to make it work.
John M.
July 4, 2014
Go to Lodge Manufacturing ( http://www.lodgemfg.com/ ) , they are the only company that have make cast iron pans for over 100 years & USA made. Everything else is made in China & I don't trust what materials they are using. To resolve your problems with the cast Iron they have instructions on to season your cast iron. Also I never wash them with soap & water only HOT water and brush out or scrape out any food residue, then wipe with some cooking oil. Hope this helps, major information from Lodge. By the way, the steel pans & Ceramic Pots from Lodge are made in China.
deb F.
June 24, 2014
I HAVE A CAST IRON FROM GRANDA AND OTHERS FROM MY SWEET MOMMY.THESE COOK BACON BETTER THAN ANY MICOWAVE AND FISH AND CHICKEN AND THE T-FAL AND WEAR EVER PANS I GOT FOR MY HOPE CHEST WHILE END SCHOOL I RARELY USE. HISTORY HAS MANY A MEAL END THE BIG CAST IRON POTS OVER A OPEN FIRE OUTSIDE ITS GOOD TO PUT ONE END YOU FIREPLACE WHEN POWER GOES OUT ME AND FAMILY HAVE A POT OF BEEF STEW OR CHICKEN STEW. AND I LOVE THE CAST IRON ON LONG HANDLES TO COOK OVER OPEN FIRE .WE USE ON FIREPIT OR CAMPIMG.ITS MY GREAT GREAT GRANDMAS.
Bernie
May 27, 2014
After nearly 75 years of passionate “home” cooking, I’m more than ever attached to the cast iron pans of the sort I grew up with. I use treated (enameled, etc.) cast iron for braises or anything needing a rim higher than the skillets. Stainless steel became the B-team in the forties with copper-clad Revere ware the “class” act for me, now supplanted by All-Clad. A lot of non-stick versions of everything have come and gone in the dozen or so kitchens I’ve had, and a lot of Calphalon has come and just hung around. I still never see a new pot that I don’t want to try, but the A-team is always made up of cast iron for flats and heavy stainless for everything else.
grasspress
March 16, 2014
i've used a variety of pans over the years (i'm 71 and an avid cook). today, i'm using 'scanpan' for most uses; i have three sizes, the 'low cost' version with the non-metal handle but which is good up to most oven temps). it cleans right up and is easy to move on the stove top. i have used cast iron in the past and like it but it's too heavy for me. i have a staub brand grill pan which i love! (and staub brand cocottes which i also love.) i've used all-clad and (nearly) all the big-name varieties but am now sticking to scanpan. i'll probably change when something new comes along. b-t-w, don't look for the pan to improve your cooking skills. it all starts with you!
Michelle D.
February 12, 2014
I've been using a Scanpan lately. It's the best frying pan I've ever used. Working on switching my whole collection over!
Senlin
February 6, 2014
Can a cast iron be used on a flat top electric range. I have a couple of old cast iron skillets and have not used they for quite a while because I was told not to use them on a flat top range.
lizabeth
January 27, 2014
I've used T-Fal non-stick pans off and on for many years. I went "off" T-Fal to see what all the fuss was about with Calphalon and Analon and found out that T-Fal makes a great quality pan and the telfon coating and heat distribution is every bit as good as with the expensive pans. Non-stick pans require certain care to last a long time - medium heat, don't wash them when they're hot, use plastic utensils so you don't scratch it. Do these things and don't buy expensive non-stick cookware.
Trish
January 20, 2014
Cast iron, hands down, but have Swiss diamond non stick breakfast pan...higher on one side for ease of transferring eggs to plate. One small Calphalon pot for oatmeal!
Machelle
December 24, 2013
I have my grand mothers cast iron skillet. it's over 80 years old and the one I always cook in. in fact it never gets put away, it's my prize possession.
Agnes
December 12, 2013
I have all cast iron pans, woks, fryer, panini pans, works well and cooks wonderfully.
lauriJeanne
November 4, 2013
I have two 8" pans. I think it's All Clad but doesn't have a name anywhere. This little pan is perfect for Eggs and omelets and scrambled if need be. I only wash it with hot water and a non-soap scrubber. Nothing ever sticks. It's hard to keep this way, as my husband does the dishes and if you don't use soap it's not clean... So I do my best to get them clean before he comes in. lol
bobby Z.
November 3, 2013
My go-to pan is a 10" All Clad Copper Core saute pan. It heats quickly and evenly and is easier to clean than cast iron. It's the right size for most meals I cook. I use Caphalon and ScanPan nonstick for eggs and such.
nratt
November 3, 2013
Cast iron is hard to beat, when it's cared for properly. As for non-stick, my go-to pans are made by Swiss Diamond. I have the 11" and 12.5" skillets, but my favorite is the 9" so-called "Breakfast Pan" that has one side slightly lower than the others, thereby making it a cinch to slide a two-egg omelet or fried eggs, or anything else, for that matter, right onto a plate.
Napie
November 3, 2013
Carbon steel! I have five that are used for just about everything those and my grandmothers cast iron cover most of it. The All-Clad SS spend a lot of time in the cabinet...
arcane54
November 3, 2013
I rely on my cast iron pans: the 6" size I found in a "free box" 20 yrs. ago and is perfect for eggs, toasting nuts and small sautes. I have an 8" and 12" (I bought while in college 40 yrs. ago) and the 16" monster my mom shipped to me that takes two hands to pick up even when it's empty! I also have a large grill pan, a dutch oven (a junkyard find) and a griddle. Other than these, I use triple-ply stainless. I still don't trust non-stick coatings... and the patina and seasoning of cast iron work well for me -- excellent cornbread, steak!, frittatas, burgers.... They require a bit more care and when I occasionally have to soak or scrub, a minor re-seasoning returns them to their former glory.
LA W.
December 11, 2013
I have to agree with you on the cast iron...mine were gathered and collected along the years from "free boxes" and Good Will (before they became so popular! I even snagged a cast iron Wok off a sale table about 15 years ago! They are easy to live with but VERY heavy to move with!
Dtown B.
November 2, 2013
My sister conveniently stole our family cast iron pan which is still in service 50 years plus. When I'm in town for the holidays or whatever event and stay at her house, I always make eggs like my mother did. Over easy and draping the hot bacon grease over the eggs. the only way to cook an egg in a cast iron skillet.
TheSlyRaven
November 2, 2013
I feel like if you're taking proper care of your cast iron (cleaning and seasoning it correctly) and you are using it correctly (letting it heat up, using the right amount of oil), it should BE your non-stick pan. No need for teflon, just educate yourself on how to use a cast iron pan.
deb F.
July 6, 2014
PS GOD IS GOOD PEOPLE ARE CRAZY AND THE MOON IS BEAUTIFUL TONIGHT AND YOUNG PEOPLE WELL PRAY FOR THEM TO LEARN TO WORK HARDER AND TEXT LESS AND SHOOT STRAIGHT AND READ THE HISTORY OF THE CIVIL WAR AND THE CONFERATE FLAG////////////AND THANK THERE VETS FOR SAVING THERE BUTTS.HAVE A NICE DAY
Bob Y.
November 2, 2013
I love cast iron, but not for eggs as the eggs pick up odors, tastes from what I've browned or seared in the cast iron. I keep a good quality non-stick (Wearever pro line) for eggs and delicate foods.
KirstenS
November 2, 2013
I live alone, and I have a little 6" Calphalon skillet (without nonstick coating) that I use almost weekly for bacon, eggs and omelets. But my daily go-to skillet is an All-Clad 12". The heat distribution is great and it cleans up easy.
Pat E.
November 2, 2013
...a 10 inch cheap non-stick, replaced yearly, for eggs, a collection of very old cast iron from 6 inch to a massive 18 inch monster....and a gorgeous all clad wok. These do everything I need done.
Cristina
November 2, 2013
I have a variety of sizes of cast iron, but I sometimes find myself reaching for my hard-anodized 4 qt saute pan, if I am making an acidic sauce or something. I could also go for a 12 inch hard-anodized skillet, but have not made that investment yet. That is my choice over stainless. I have very good luck with the cast iron for most things, although I recently made philly cheeseteak in the cast iron and maybe let it sit too long, I had a gloopy cheesey pain of a mess to clean up after the juices from the meat, onion, and cheese all sat.
See what other Food52 readers are saying.