Today's question is - what do you cook with and why?
If you had peeked into my pots and pans cupboard a couple years ago, you would have seen a stack of teflon frying pans and sauce pans of all sizes. I loved those things...
But about two years ago, I transitioned to cast iron pans. Yes, you read that right - cast iron. I have two cast iron frying pans that literally live on the top of my stove - a small 5" pan (pictured here) that's perfect for frying eggs in the morning and a 12" frying pan I use to fry just about anything else.
I love how versatile they are. I can turn the heat up really high under those pans and really sear meat before moving the whole thing straight into a hot oven - no dirtying up an extra roasting pan just because the wimpy Teflon pan isn't "oven safe". Coast iron is also broil-safe - so when I want to really crank up the heat in the oven, I'll use one of cast irons.
Now, don't get me wrong - I still have a few old teflon-lined saucepans that I use to boil eggs or make soup in, but the stack of telfon frying pans are long gone, and I couldn't be happier.
So, what do you use when you cook? Any one else out there using cast iron or am I just weird? ;-)
I use cast iron pans, non-stick skillets, and steel pans. I try to be very careful not to scratch the non-stick pans.
ReplyDeleteI love both the non-stick and the cast iron. They are both fairly easy to clean. But nothing gives you a better sear than a cast iron pan.
I use a small cast iron pan almost every day for cooking our eggs, frying up steaks and pork chops, etc. I don't even bother putting it away. It's a permanent fixture.
ReplyDeleteI have a bigger grooved cast iron grill pan that I don't use so often because it's just too heavy, and I have bad wrists.
Other than that, it's stainless steel saucepans. I don't trust teflon anymore. The stainless steel is a beauty for heating up super fast. Like, "don't even turn on the heat before all of the veggies are chopped" fast.