Non-stick cast iron frying pan

[Craig Welch]

I tend to equate cast iron pans, with their ability to spread the
heat more evenly, with large high volume commercial kitchens. Where
the pan will be used for dozens of dishes throughout the day, then
given a thorough scouring.

I tend to equate non-stick pans with household use. One light use a
day, then an easy clean.

Now I'm seeing non-stick cast iron pans in the shops, and wondering
if anyone here has any experience with them?

[FarmI]

Post by Craig Welch
I tend to equate cast iron pans, with their ability to spread the
heat more evenly, with large high volume commercial kitchens.

I've had a 10inch cast iron fry pan for about 35 years and about 5 years ago
managed to find another one exactly the same as my old one. I use these all
the time in preference to any of the other frying pans I own.

Where

Post by Craig Welch
the pan will be used for dozens of dishes throughout the day, then
given a thorough scouring.
I tend to equate non-stick pans with household use. One light use a
day, then an easy clean.

I too have always thought of non-stick pans as being a light use item and
based on my experience of them, I hate them. I've bought quite a few non
stick frypans and saucepans succumbing to the advertising and have thrown
out every one I've ever bought except for a milk pan which I use only now
and then. I find my old cast iron fry pans, my cast iron casseroles and my
stainless steel ones are far more non stick that the ones which are
officially 'non-stick'.

Post by Craig Welch
Now I'm seeing non-stick cast iron pans in the shops, and wondering
if anyone here has any experience with them?

Based on my experience of them, I wouldn't waste my money on them again. I
guess when I get really old and can't lift my cast iron pans any more, I'll
get myself a few more stainless steel ones, but I won't get non-stick.

[Jeßus]

Post by FarmI

Post by Craig Welch
I tend to equate cast iron pans, with their ability to spread the
heat more evenly, with large high volume commercial kitchens.

I've had a 10inch cast iron fry pan for about 35 years and about 5 years ago
managed to find another one exactly the same as my old one. I use these all
the time in preference to any of the other frying pans I own.
Where

Post by Craig Welch
the pan will be used for dozens of dishes throughout the day, then
given a thorough scouring.
I tend to equate non-stick pans with household use. One light use a
day, then an easy clean.

I too have always thought of non-stick pans as being a light use item and
based on my experience of them, I hate them. I've bought quite a few non
stick frypans and saucepans succumbing to the advertising and have thrown
out every one I've ever bought except for a milk pan which I use only now
and then. I find my old cast iron fry pans, my cast iron casseroles and my
stainless steel ones are far more non stick that the ones which are
officially 'non-stick'.

Post by Craig Welch
Now I'm seeing non-stick cast iron pans in the shops, and wondering
if anyone here has any experience with them?

Based on my experience of them, I wouldn't waste my money on them again. I
guess when I get really old and can't lift my cast iron pans any more, I'll
get myself a few more stainless steel ones, but I won't get non-stick.

Agree with your sentiments. Non-stick cookware tends to be awful to use,
and not the healthiest of things either.

Also, I don't see the need for a non-stick coating with cast iron - if
it's been well seasoned, there shouldn't be a problem with sticking...
in my experience anyway.

[Moses Lim]

Post by Jeßus

Post by FarmI

Post by Craig Welch
I tend to equate cast iron pans, with their ability to spread the
heat more evenly, with large high volume commercial kitchens.

I've had a 10inch cast iron fry pan for about 35 years and about 5 years ago
managed to find another one exactly the same as my old one. I use these
all the time in preference to any of the other frying pans I own.

<snip>

Post by Jeßus

Post by FarmI
Based on my experience of them, I wouldn't waste my money on them again.
I guess when I get really old and can't lift my cast iron pans any more,
I'll get myself a few more stainless steel ones, but I won't get
non-stick.

Agree with your sentiments. Non-stick cookware tends to be awful to use,
and not the healthiest of things either.
Also, I don't see the need for a non-stick coating with cast iron - if
it's been well seasoned, there shouldn't be a problem with sticking...
in my experience anyway.

Hm, tort I heard something about Teflon been phased out and replaced by
something else. Something along the lines that Du Pont has discovered that
Teflon is carcinogenic or something like that. "Unfortunately" for Du Pont,
the patent for Teflon has expired BUT they now have this new whiz bang
product to replace Teflon in cookware which is guaranteed safe :)

I tried to google for some articles on this so that others can verify what I
have posted but I can't seem to find the exact article. Maybe I heard it on
ABC radio - I am sorrry but I am not sure :(

[canetoad]

Post by Craig Welch
I tend to equate cast iron pans, with their ability to spread the
heat more evenly, with large high volume commercial kitchens. Where
the pan will be used for dozens of dishes throughout the day, then
given a thorough scouring.
I tend to equate non-stick pans with household use. One light use a
day, then an easy clean.
Now I'm seeing non-stick cast iron pans in the shops, and wondering
if anyone here has any experience with them?

Most commercial kitchens have a big stack of small to medium tempered
steel frypans. Cast iron is too heavy and stove burners are bigger,
heating more of the pan.

Tempered steel needs the same care, if not more than cast iron. Both of
them are far superior, from a cook's point of view to anything non-stick.