Hi tank829! I just wanted to jump in here and mention that our new Five Two cookware is available for preorder now, and we have a really great 10" nonstick skillet that you might like: https://food52.com/shop/products/6737-five-two-essential-cookware. That said, I know you're after an 8"—Ballarini and GreenPan are both favorites among our staff. You'll find those (plus more) on this page: https://food52.com/shop/cookware/frying-pans-skillets. And you're welcome to reach us directly at [email protected] with any Qs—we'd be happy to help.
My vote goes to anything made of uncoated heavy metal (no music included). From experience, cast iron, Lodge Classic or a French crepe pan. From ATK testing, Lodge Classic or Le Creuset. In uncoated carbon steel, ATK recommends, Matfer Bourget or Blu Skillet Ironwear brands. All these give great cooking results and are versatile. Each develops a non-stick coating from use, can go on stovetop, in oven or under grill.
Hi Nancy, speaking of Lodge cast iron, I have a Lodge Classic class iron fry pan, and while the nonstick aspect is definitely excellent, I consistently get a better sear from my All-Clad stainless frypan. Now of course the All-Clad is MUCH higher end than the Lodge, but I have read many times that cast iron is ideal for high-heat searing and that a Lodge is a perfectly respectable cast iron pan. I know how to get a pan hot, and I know cast iron takes longer to heat than stainless so I don’t think it’s human error (but please correct me if you think I’m wrong). I don’t know whether to chalk it up to the Lodge being a more cheaply made pan, or what? Have wondered about this for a while and your answer reminded me of it. Thoughts?
Kristen - First, keep doing whatever works for you. Second, I don't have a definitive answer - for example, haven't done side-by-side tests of searing in cast iron & All-Clad. Third, here's an article about searing in cast iron...see if they recommend anything you have not yet tried. https://www.fifteenspatulas.com/how-to-properly-sear-a-steak/ Fourth, you don't say what size Lodge pan you are using. Could size and the volume of metal you need to heat be a factor? (Side note: I tend to use my 12" Lodge pan more for roasting, baking, sauteing and a smaller 8" pan for searing. Both work fine.) Last, test with a more expensive cast iron pan if you have the occasion and see if your theory about cost being a factor is proved true. Lodge is a reliable trusted brand that has been made, tested, used and loved for about 125 years. I suspect in all that time customers would have given feedback if there was a searing problem....I'm thinking, for example, of searing just-cooked trout on a camping trip, for which these pans work wonderfully. Hope this all helps, Nancy
Thanks, Nancy, I will check out that article and see if it sheds light. I have a 10” and a 12” Lodge and results from both of them are pretty much the same. Not bad, but definitely not as good as the All-Clad (and I have done side-by-side testing, actually). I know that Lodge’s reputation is as you describe so that’s why I have been perplexed at the results I’ve noticed in my own kitchen. In any case yes, I plan to keep doing what works best but I also have wondered if I should just get a more expensive cast iron at some point. Anyhow, thanks for your input!
7 Comments
From experience, cast iron, Lodge Classic or a French crepe pan.
From ATK testing, Lodge Classic or Le Creuset.
In uncoated carbon steel, ATK recommends, Matfer Bourget or Blu Skillet Ironwear brands.
All these give great cooking results and are versatile. Each develops a non-stick coating from use, can go on stovetop, in oven or under grill.
First, keep doing whatever works for you.
Second, I don't have a definitive answer - for example, haven't done side-by-side tests of searing in cast iron & All-Clad.
Third, here's an article about searing in cast iron...see if they recommend anything you have not yet tried.
https://www.fifteenspatulas.com/how-to-properly-sear-a-steak/
Fourth, you don't say what size Lodge pan you are using. Could size and the volume of metal you need to heat be a factor? (Side note: I tend to use my 12" Lodge pan more for roasting, baking, sauteing and a smaller 8" pan for searing. Both work fine.)
Last, test with a more expensive cast iron pan if you have the occasion and see if your theory about cost being a factor is proved true. Lodge is a reliable trusted brand that has been made, tested, used and loved for about 125 years. I suspect in all that time customers would have given feedback if there was a searing problem....I'm thinking, for example, of searing just-cooked trout on a camping trip, for which these pans work wonderfully.
Hope this all helps,
Nancy