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| Tequila with lime |
I want to get a high quality enameled cast iron skillet to replace my non-stick skillet. I am looking at enameled cast iron because it has non-stick properties, is durable, and isn't coated in something like Teflon or similar weird chemical coatings. Uses will be fried eggs, omelets, browning hamburger (a lid is desirable but not critical), pan-frying steaks, chicken, and similar tasks. Longer term plan is to replace most of my cookware with higher quality stuff than I currently have. I want to buy a piece to try out a product line before diving in all the way and a new skillet is the most pressing need. Who do we like for this sort of thing? Regards, Thank you President Trump. | ||
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Not really from Vienna |
LeCreuset. Pricy but hold up well. Not made in China, AFAIK. | |||
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| Tequila with lime |
arfmel, I've seen reviews for them and a few others, particularly Staub and a Zwilling product. They're on my short list but I don't want to miss something due to ignorance. Pricey is fine within reason. I have no problem spending a few hundred on a skillet that my kids can inherit. Is the Le Creuset non-stick enough that you can do an easy-over egg on it without too much trouble? Thank you President Trump. | |||
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Ammoholic |
Not providing any suggestions on products, but if you do go that way, make sure you Google if you have a Le Creuset outlet store by you. The one by me offers significant discounts. Jesse Sic Semper Tyrannis | |||
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| Dances With Tornados |
I’ll recommend a Carbon Steel, or black steel, pan by Matfer Bourgeat for cooking eggs. Lightweight, inexpensive, will last you a lifetime, not a throwaway, absolutely non-stick. I have several different sizes but my most often used is their low sided Crepe pan, only $28.00. The cooked eggs just roll out. Le Crueset is fine, I have several of their enameled cast iron as well as a few Staubs, but the best thing is a properly seasoned Matfer. Matfer Bourgeat 62032 Black Carbon Steel Crepe Pan, 7 7/8" . | |||
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| Member |
If you have TJMaxx, Home Goods or Marshalls nearby. keep an eye out at those places. I have bought Le Crueset at those stores for substantial discounts. Not always in stock but if you are patient it will be rewarding. The “POLICE" Their job Is To Save Your Ass, Not Kiss It The muzzle end of a .45 pretty much says "go away" in any language - Clint Smith | |||
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Member |
^That! My wife wanted a LeCreuset Dutch Oven for a long time, but balked at the price. We passed one of their outlets coming home from FL one year, so she had me turn around. She got what she wanted for a whole lot less than they cost in stores or online. ------------------------------------------------ "It's hard to imagine a more stupid or dangerous way of making decisions, than by putting those decisions in the hands of people who pay no price for being wrong." Thomas Sowell | |||
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| Member |
I would buy a couple of small ones. Two different brands, then expand on the one that works better for you. Keep an eye on Costco too. I bought an enameled cast iron from Costco. Forgot the brand, but French. Great reviews. I couldn’t cook anything in it without it sticking! What a bitch to clean! Read the directions, went on their website, no luck, returned it! They have a carbon wok for $34 that I’m thinking about trying. P226 9mm CT Springfield custom 1911 hardball Glock 21 Les Baer Special Tactical AR-15 | |||
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thin skin can't win |
As much as I love our Le Creuset dutch oven, large skillet and one smaller covered pot, they really shine for us in areas other than eggs. Better solutions for that IMHO, but this brand is the bomb for longer cooks, stovetop or oven. You only have integrity once. - imprezaguy02 | |||
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Member |
Lodge, their porcelain process is done by La Creuset. No car is as much fun to drive, as any motorcycle is to ride. | |||
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| Member |
I am not a fancy cook but I bought a Tramontina at Costco Enameled Covered Braiser. About half the price of other brands. Using it about once or twice a week works fine for us. | |||
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| Member |
Care to share your seasoning process? I tried the method Matfer recommended and didn't have any luck. | |||
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Vi Veri Veniversum Vivus Vici |
_________________________ NRA Endowment Member _________________________ "Of all tyrannies, a tyranny exercised for the good of its victims may be the most oppressive. It may be better to live under robber barons than under omnipotent moral busybodies. The robber baron's cruelty may sometimes sleep, his cupidity may at some point be satiated; but those who torment us for our own good will torment us without end, for they do so with the approval of their own conscience." -- C.S. Lewis | |||
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| A teetotaling beer aficionado  |
my daughter has a Staub and swears by it. I watched her cook some eggs with just a small bit of butter and they slid right out of the pan. I suppose most enamel pans will do this but the Staub is a bit lighter weight then the Le Creuset so she finds it easier to handle. About the same price as the Le Creuset. Men fight for liberty and win it with hard knocks. Their children, brought up easy, let it slip away again, poor fools. And their grandchildren are once more slaves. -D.H. Lawrence | |||
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| Dances With Tornados |
I followed their instructions and have great results. I wish I could tell you something to help but I don't know what that would be. Perhaps you could contact them directly and see if they have any suggestion to solve that. Best wishes to you. | |||
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| Definitely NOT Banned  |
All my enameled pans are Le Creuset, but we do have a Staub tea kettle. You can't go wrong with either brand if you're looking for enameled cast iron. If I'm making eggs, I usually coat the enamel with a layer of avocado oil before heating/adding butter. This keeps things tidy. Otherwise, you will have some "stickage" | |||
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| Member |
I too am fed up with the non-stick pans that don't last (even the expensive ones), and the non-stick surface particles become part of you literally. Bought a Staub 10" back around December when the deals were flying. Very happy with it. A little butter (or bacon fat) in the pan, and the eggs come out just great. Couldn't be happier, and one of our kids will have to fight the others over it when we are gone. NRA Member _____________ Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read. --Groucho Marx | |||
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| Staring back from the abyss  |
I splurged and bought a Staub dutch oven a few years back. The inside was black, so it was difficult to tell from the pictures on Amazon what the texture was. Turns out that while it was enameled, it was rough (think Lodge cast iron). I was disappointed with it and sent it back. LeCreuset dutch ovens for me now (in addition to an old Griswold that I have). I don't have any of their enameled skillets as I just use my Griswolds for that duty. My egg/omelet/pancake fryer is a #9 Griswold griddle. I have to hold the other end of the eggs with a fork because just trying to get the spatula under them to flip them will cause the egg to slip right off. That's pretty nonstick right there. ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | |||
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| Tequila with lime |
This is the kind of advice I was looking for. I figured I had to be overlooking something. I ordered the Matfer pan in 14". I'll probably pick up a La Creusett or Staub later but for now, this should be a good learning experience. Long term plan is to replace all our cookware with forever pans that serve their purposes as best as possible. Thank you for the advice. Thank you President Trump. | |||
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Caribou gorn |
If you want to save some money... we have enameled cast iron Dutch ovens and pots by Chantal, Edging, and Cuisinart and have been happy with all of them. But for eggs, I use my grandmama's 75 yo Wagner skillet. I'm gonna vote for the funniest frog with the loudest croak on the highest log. | |||
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