Some really great points in there Tom. Yes non stick can have its place (personally I don't use them) but wide spread use of them can make a cook lazy. That's not to say everyone who uses them is a lazy cook.
Thanks Tom. In my experience, cast iron is the best option to take cooking to next level and is virtually foolproof, as long as you don’t try to braise with acidic foods. SS is difficult due to sticking. Carbon Steel in theory is great, but frankly I have almost given up on getting it properly seasoned - after over a year, i can only seem to cook potatoes and the like. Anytime i try to cook any meat, it strips the seasoning somewhat and I have to re-season. I never have to do anything with cast iron, it just works - but i don’t wash it, i clean with salt and oil.
I have an assortment of cast iron, carbon steel, and stainless now. They all get used depending on the dish. Thanks to Tom, I finally bought a stainless frying pan after watching all his pro tips.
I really want a great carbon steel but majority of the handles are so uncomfortable. They're all commercial-esque and just not enjoyable for the home cook. Scanpan seem to have a better handle but I can't find it it real life to try out! Great vid, thanks.
I replaced my non-stick pans with Tramontina ceramic pans. Amazing results and very cheap. I use stainless steel pans when I need to make pan sauces but my workhorse pans are ceramic. Any bad news about ceramic? I'd be very interested to know. Great video.
Hi Tom. We've chatted before on your channel. I tried carbon steel but I got burned(pardon the pun) with the seasoning and cleanup issues. I probably screwed up but I just did not want the high maintenance issues. I have settled with good quality non stick pans which work well with eggs etc and I am careful with tools and cleaning. I have stainless steel also which works well. I also have carbon enamel iron pans which I inherited from my mother so those pans are about 60 yo. For new cooks,I feel that a combo of non-stick,stainless steel or carbon enamel iron pads. I am just wondering if a new cook can deal with the seasoning and care issues of cast iron/carbon.
Can't go wrong with a thick carbon steel or a cast iron pan if you have an induction stove. And if you can't have a gas stove, you really should have induction. It's the only two choices, as far as I am concerned. Everything else should be retired.
Thanks Tom.
Glad you liked it, cheers!
Some really great points in there Tom. Yes non stick can have its place (personally I don't use them) but wide spread use of them can make a cook lazy. That's not to say everyone who uses them is a lazy cook.
Completely agree, thanks for watching. Cheers!😊
Thanks Tom. In my experience, cast iron is the best option to take cooking to next level and is virtually foolproof, as long as you don’t try to braise with acidic foods. SS is difficult due to sticking. Carbon Steel in theory is great, but frankly I have almost given up on getting it properly seasoned - after over a year, i can only seem to cook potatoes and the like. Anytime i try to cook any meat, it strips the seasoning somewhat and I have to re-season. I never have to do anything with cast iron, it just works - but i don’t wash it, i clean with salt and oil.
I love that you keep the passion up, maybe a collab could be in order sometime in the future.
I have an assortment of cast iron, carbon steel, and stainless now. They all get used depending on the dish. Thanks to Tom, I finally bought a stainless frying pan after watching all his pro tips.
That is awesome! Glad I could help. Cheers!
Nice images! I'm not a newbie (I am especially enjoying my carbon steel fry pans at the moment), but I guess I have a pan obsession at the moment.
Great video!
Glad you enjoyed it
Nice video! as always..
Thank you! Cheers!
I really want a great carbon steel but majority of the handles are so uncomfortable. They're all commercial-esque and just not enjoyable for the home cook. Scanpan seem to have a better handle but I can't find it it real life to try out! Great vid, thanks.
Good point. I don’t think I ever used a cs handle I true felt was comfortable.
I replaced my non-stick pans with Tramontina ceramic pans. Amazing results and very cheap. I use stainless steel pans when I need to make pan sauces but my workhorse pans are ceramic. Any bad news about ceramic? I'd be very interested to know. Great video.
Ceramic is great stuff. If you like it, continue to use it. Cheers!
Nice video
Glad you liked it, cheers!
Hi Tom. We've chatted before on your channel. I tried carbon steel but I got burned(pardon the pun) with the seasoning and cleanup issues. I probably screwed up but I just did not want the high maintenance issues. I have settled with good quality non stick pans which work well with eggs etc and I am careful with tools and cleaning. I have stainless steel also which works well. I also have carbon enamel iron pans which I inherited from my mother so those pans are about 60 yo. For new cooks,I feel that a combo of non-stick,stainless steel or carbon enamel iron pads. I am just wondering if a new cook can deal with the seasoning and care issues of cast iron/carbon.
Have you tested the lodge and made in carbon steel kitchen griddle??
Can't go wrong with a thick carbon steel or a cast iron pan if you have an induction stove. And if you can't have a gas stove, you really should have induction. It's the only two choices, as far as I am concerned. Everything else should be retired.
If your first Frying pan isn't a Lodge you've already lost at life.