Where did you get that skillet pan...

[prew816]

Let me begin by stating that i absolutely love the show... loved the perfect steak episode.

One question... been looking all over for that skillet pan and cannot locate it... Calphalon..etc. :(

Any help would be appreciated...and keep up the extremely hunger invoking episodes.

Patrick .. Raymore, MO USA

[masherscf]

http://www1.macys.com/catalog/product/index.ognc?ID=318208&PseudoCat=se-xx-xx-xx.esn_results

[tokenuser]

Alternate options - Kohls in the US actually have a reasonable selection at OK prices.

http://www.kohls.com/kohlsStore/kitchendining/cookware/grillpansgriddles.jsp?bmForm=guided_nav_search&SubcatFolderID=2534374752620707

Beware though:

1. Cast iron is best for heat transfer, but should not be used on a flat glass cooktop (convection or induction). Perfect for a gas range though and can go cooktop to oven with no problems.
2. Aluminium will develop hot spots corresponding to your elements if you are using an electric cooktop. Unfortunately these also tend to be the ones that are nonstick and budget priced.

Weight is a good indicator. If it feels heavy, it is either steel (or cast iron), or has a copper core (gets around the aluminium problem - copper conducts heat evenly).

[masherscf]

I have to confess, every man needs a propane and a charcoal grill.

[smack300]

I have to confess, every man needs a propane and a charcoal grill.

I completely agree.

[tokenuser]

I have to confess, every man needs a propane and a charcoal grill.And power tools, paint under his fingernails, and sawdust in his hair.

Yes - I've been renovating today.

To be honest, I only have a propane grill at the moment. Hoping to get a Green Egg in the future once I have the deck remodeled with a "kitchen" area.

[murphy1d]

And power tools, paint under his fingernails, and sawdust in his hair.
FINALLY! Someone who agrees with me that men should have painted fingernails. I'm a big fan of Spring Lilac blue and...um, wait. Just reread that. Nevermind.

[masherscf]

FINALLY! Someone who agrees with me that men should have painted fingernails. I'm a big fan of Spring Lilac blue and...um, wait. Just reread that. Nevermind.

Where did you get that fetching shade? It's so pretty.

[smack300]

Where did you get that fetching shade? It's so pretty.

This is starting to scare me.. ha

[hipnotiq]

Hey so I'll be moving out for the summer and into the school year. One of the things I want to get for the new house is a cast iron skillet like what you have on the show. My question is do I get one with a Teflon surface or not? I'll mostly be using it on a stove and maybe over a fire in the backyard or while camping.

Also would you guys be able to recommend some good starter knives for dicing and cooking?

[tokenuser]

No to teflon - unless its for cooking eggs.

[hipnotiq]

i got a frying pan for that. Thanks for the advice!

[frankiethewaffle]

No Cast Iron will never have a "non" stick layer. Cast iron is for specific stuff. Anything that needs the heat to be even and hold temp best but you must preheat.

I think I may be wrong on that as I looked back at the episode. He did say, "Skillet Pan" (Grill Pan to me) but, the heaviness would indicate Cast Iron. I didn't think they made those but, would be a good investment for me. (Thinking again, I was referring to the pan he was the pan he was using, the skillet pan, and didn't think they made them cast iron.)

For you moving and having your first cooking stuff. Depending on your budget. Look up the highest quality non stick flat frying pan for your needs. Moving to school? I dunno if you can only use a hot plate go with 8". For sauces and sauteing go to ten inches. It is more versatile than the grill pan. That depends on skill level and needs.

Don't get non stick if you have good skills. Stainless Steele, I think, same sizes can be better for the experienced cook. Best for sauteing and sauces and experience. Cooking can be very different depending on what oils and stuff you can work with.

Enjoy school.

After rereading your message. If you want to cook over an open fire, Cast iron only. Camp fire will ruin anything else. The good knives, take Chefs' advice, spend good money on an all purpose. But on after that, depending on your needs.

[masherscf]

There's a place for reactive cookware and there's a place for non-reactive cookware. It's not a question of which is better. It's a question of what you intend to do. You would never make an omelet with a steel pan and you would never make gravy with a Teflon pan. However, with cookware, you get what you pay for. Lots of the Teflon stuff is pretty cheap and doesn't last.

BTW, I have a fully seasoned and well used cast iron skillet. I've been working on the coating since 1993 and it's pretty non-stick.

[frankiethewaffle]

There's a place for reactive cookware and there's a place for non-reactive cookware. It's not a question of which is better. It's a question of what you intend to do. You would never make an omelet with a steel pan and you would never make gravy with a Teflon pan. However, with cookware, you get what you pay for. Lots of the Teflon stuff is pretty cheap and doesn't last.

BTW, I have a fully seasoned and well used cast iron skillet. I've been working on the coating since 1993 and it's pretty non-stick.

Yeah that seasoned skillet is the way it should be. What we are referring to as non stick is Teflon and such. But the seasoning is the deal.

This other guy doesn't have 17 years to season a cast iron pan/skillet.

What I was giving him was information to choose. When he goes into a store, looks at the shelves, and understands his needs, he can read labels and know a bit more. What should he buy and at the price point.

If he knew the reactive and non reactive thing. He would ask for help according to his skill and needs.

[natalic]

I'd recommend watching the Good Eats episode on Steak. They cover curing the pan and what to look for.

Here is a link ( BTW i upload good eats to Youtube under the channel GoodETV)

http://www.youtube.com/watch?v=7KrjeJDNKUA&feature=related

PS: If you are going to do reductions you need a stainless steal pan.

PM me if you want to talk more on this. I do a lot of cooking.

[masherscf]

Yeah that seasoned skillet is the way it should be. What we are referring to as non stick is Teflon and such. But the seasoning is the deal.

This other guy doesn't have 17 years to season a cast iron pan/skillet.

What I was giving him was information to choose. When he goes into a store, looks at the shelves, and understands his needs, he can read labels and know a bit more. What should he buy and at the price point.

If he knew the reactive and non reactive thing. He would ask for help according to his skill and needs.

My only beef with Teflon cookware is that most of it is cheap as hell and not worth it.

[frankiethewaffle]

My only beef with Teflon cookware is that most of it is cheap as hell and not worth it.

I agree. You have to spend for anything to do with cooking. Heaviest is best. If it starts to break down though, the coating, dump it soon.

[frankiethewaffle]

I'd recommend watching the Good Eats episode on Steak. They cover curing the pan and what to look for.

Here is a link ( BTW i upload good eats to Youtube under the channel GoodETV)

http://www.youtube.com/watch?v=7KrjeJDNKUA&feature=related

PS: If you are going to do reductions you need a stainless steal pan.

PM me if you want to talk more on this. I do a lot of cooking.

Yeah for sauces/reductions. You can get by with the non stick, but won't turn out well.

[natalic]

The non-stick doesn't allow the sauce to evaporate properly and causes grainyness. I will be posting in this forum a lot because of my work in Good Eats on Youtube and my knowledge of food.

[chefniall]

Sorry for being a bit late to get involved in this discussion as was pretty far down the threads and I actually missed it. A lot of people have been asking this question and to be honest the most important thing is that you spend a good bit of money on the pan. It seem like a lot to spend $100 on one pan but you have to remember that if it is a good one there is no reason why you shouldn't have it for a good 20 years.

The one that I use in the show is made by Le Creuset and they really are the best. It's so so heavy that you can barely lift it with one arm but the fact that it is heavy is the key to being able to cook stuff properly!

Some good advice here in the earlier comments though from everybody else.

One last thing is there is no such thng really as a teflon covering on a good cast Iron pan. Shouldn't need it

[xfuuey]

After getting engaged years back, my wife somehow convinced me to go to one of those damned cookware shows. They spent quite a bit of time on how unhealthy older cookware designs were for you. I remember them saying something about cast iron putting some sort of unhealthy whatever(chemicals?) in the food you cook on it, and that it can cause cancer or something along those lines. Is it really something that should be taken into consideration if you're looking to purchase a Cast Iron skillet, or is mostly just a "small chance that could ever cause a problem" type of thing?

[masherscf]

After getting engaged years back, my wife somehow convinced me to go to one of those damned cookware shows. They spent quite a bit of time on how unhealthy older cookware designs were for you. I remember them saying something about cast iron putting some sort of unhealthy whatever(chemicals?) in the food you cook on it, and that it can cause cancer or something along those lines. Is it really something that should be taken into consideration if you're looking to purchase a Cast Iron skillet, or is mostly just a "small chance that could ever cause a problem" type of thing?

Iron in your food is healthy. Especially if your a woman. I suspect they were telling you these things in order to sell you over priced crap.