Cookware Recommendations

[chef jimmyj]

Yes, there are some that Season Stainless, cleaning with water only but, limit that to a Saute pan used almost exclusively for Eggs. With my stainless, I want to have it be a little sticky so it Browns meat and builds a Fond for making a sauce. They are washed with soap and water. For Eggs, I want Non-Stick and have Teflon, that are used over medium/low to low heat, no gasses forming from over heating. My well seasoned Cast Iron Griddle and Pans never see soap and are non-stick as well but too cumbersome for making a couple Over Easy Eggs. A third option, that I will add to my collection when I have the funds, are Lodge Carbon Steel Pans. These ARE seasoned and treated like CI but are light weight. Similarly, my Carbon Steel WOK is like this. Hella Non-Stick from 30 years of water only cleaning with immediate drying and re-oiling over heat, until it smokes...JJ

 

[RiversideSm0ker]

Thanks to everyone for your suggestions and advice. I am really looking forward to trying out my new cookware. It should be an awesome adventure.

G

 

[rc4u]

ya really only need 3 pans and enameled cast iron is great.. 7.5 qrt dutch oven{$75} , a 12" fry pan{$70}. and a 2 in one 2qrt {has lid yhat doubles as little fry pan and $50}. look on amazon .. or there is really expensive enameled also.