Oven-Proof Pans?

Discussion in 'Women's Public Fellowship Forum' started by PamelaK, Dec 3, 2009.

  1. PamelaK

    PamelaK
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    Hi Ladies! (and gents!) :wavey:
    I have never had an oven-proof pan or frying pan, and I am starting to come across enough recipes that I would like to make that call for one that I feel justified in purchasing one. I think it will be really useful for me. I have started researching them. I don't want to just pick up the first one I see. I want a really good one that is of a safe material and that will last. Do you all have any recommendations? Brands? Stainless Steel? Cast iron/porcelain? Any warnings? I would love to hear your thoughts and ideas! Thanks!
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  2. annsni

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    I love my cast iron and will never go back. If you want something that will last, get cast iron.
     
  3. PamelaK

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    Thanks annsni! I am looking at a cast iron site right now.
     
  4. JMSR

    JMSR
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    Cast iron is great. That's what i use for about everything. Read about the care of it though and decide if you want to worry with it. It's lifetime cookware but not something you want to wash, dry and throw in the cabinet either.
     
  5. Gina B

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    The only drawback to cast iron is you become attached. It's tough to lose a good pan after years and years together, especially if you killed it yourself. *sniff sniff*
     
  6. Trotter

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  7. NaasPreacher (C4K)

    NaasPreacher (C4K)
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    Cast iron for sure
     
  8. JMSR

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    Most of my stuff is lodge. Between my house and hunting camp we've got probably 20 pans, various pots, etc. All are as good or better now than the first day they were used. Some are quite old. The characteristics of cast iron is hard to beat. I fry in mine, sautee, bake, make buiscuits, cornbread, etc. There's no end to their use. The more they're used the better they get.
     
  9. donnA

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    I can not seem to get my cast iron seasoned right. I used to do it all the time, and haven't used them much in years. So now they won't season right. I rub them with oil and bake on really low heat for and hour or so. But they either gum up inside, or have no coating at all.
     
  10. JMSR

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    Not enough heat. Scrub it with a scouring pad and soapy water until its spotless. Dry it and set it on the stove on medium low heat for a while until it warms enough to really finish drying, then wipe the whole pan down with a coat of vegetable oil and set it in the oven on 450 upside down over a drip catch. After 20 minutes of so take it out and wipe in any oil runs and put it back and finish out the hour or more. If its not smoking its not working. The sticky feeling is too much oil and not enough heat. I NEVER wash mine with soap after they're seasoned. Just hot water and a brush or rag, then dry it on the stove and wipe it with a light coat of oil while its still warm and put it away when it cools.
     
  11. donnA

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    Great instructions, thanks, going to try this
     

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