Cookware opinions?

Yes, you can deglaze in them. You can even cook tomato sauces in them. Just don't simmer a meat "gravy" for 10 hours in one . . .

Nice buys!

Good luck!

 

Me neither but since it is.......... just some random thoughts. I was the same as you with the non-stick pans that had to be replaced UNTIL I thought for a moment and wondered where is all this high-tech funky chemical coating ending up? Well it seems to me that some of it is ending up in me. So I said, screw that especially after reading online about it. And then I had your question so I looked around.

I have one of the largest cast iron pans Lodge makes, BUT only for looks as it has the MAST General Store logo on the bottom. Cast Iron is out as my family has a blood iron disease. Everyone else may want to think about that also.

For time being I found a large SS pan for $15. Amazing, sturdy handle, heavy, and great finish. But if I were serious I would probably do a mix of some stuff from Williams-Sonoma and the enamel coated iron mentioned already. I will never ever use a non-stick again.

 

I think that with cooking metals there will always be the possibility that some of the metals will leech into your food/body. The theory is that with cast iron, the patina provides the coating from the steel and that is what you consume rather than the non-stick formulation or raw metals of other pans.

Yet, I think each has it's purpose. Sometimes, I really like the ease and flip-a-bility of fried eggs in a non-stick pan. Then there are times I like the crispy edges that I get in cast iron fried eggs. For scrambled, I go to the stainless sauce pan.

I keep an assortment of cookware at home because there's a proper tool for every situation.

 

I'm an engineer and have exactly zero expertise in the biological or medical field, but the coatings don't stick because they don't chemically react with anything. Thus, they shouldn't react with your body either. IIRC, they just pass through your digestive system the way they came in (I'm happy to stand corrected by one of the experts we surely have here!). I wouldn't let me scare by some conspiracy sites...

 

My deducing occurred prior to searching for info on what may have entered my system, coming to the conclusion that some of that crap may be inside me caused me to seek out info. It's been years but I don't think it was found on conspiracy sites. Also I would not put too much faith in what current "science" says about anything. It would not be the first time a wonder product turned out to be a health disaster.

 

I bought this Emeril set about 6 years ago for mother in law, lifetime warranty, super nice construction and priced right at around $200. They also have a full non stick set.

Amazon.com: Emeril by All-Clad E884SC74 Chef's Stainless Steel 12-Piece Cookware Set, Silver: Kitchen & Dining
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All-Clad stainless set is what we use most for the past 15 years. Got the full set at Bed bath and beyond on sale and with a coupon for a great deal. We have 3 or 4 old cast iron pans from family or yard sales, wee seasoned. For non-stick we buy pans in sets of 3 at IKEA and then throw them away when the teflon starts to come off in a year or so. No reason to do therwise. Also have a set of copper clad revereware used occaisonaly - not bad.

 

Bought this cast iron skillet today. Its a Staub (never tried them before) and has a ceramic-looking outside coating.
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Staub makes great cookware. They're expensive, but IMO, worth it. I have a large Dutch oven by Staub that quickly became my go to pot for a lot of stuff.


Mark

 

I agree. All our other cast iron is Lodge which is great but doesn't really have that "leave it on the counter as eye candy" appeal. It doesn't help that we inherited the Lodge from my parents where my Dad used two of the skillets as serving dishes for our bird dogs. Never told my wife that though or she might not use it.

 

The key word being "Value".

The Staub pan is getting a workout. Wife loves it and may start a collection.

 

Has your dog ever tried to jump on that island?

Great looking food.

 

-- Scallops can crust up nicely, especially if you pat them super dry before they hit the pan. Thing is, though, when they get that restaurant sear all you taste is the caramelization; you loose a lot of the delicacy and flavors that offset the sweetness. So, based on the color you have in the pic, I'd guess you got the temp right, it's just a matter of timing.

-- Fennel pollen works really well with scallops.

How's that for unsolicited advice?

 

you do want to keep your scallops dry, they can left out at room temp for 5 min, prior to saute.

I think the issue you have is the fond (the brown stuff from the bacon) left in the pan. it will burn if you increase the heat. you want to cook seafood fast and hot. pat scallops dry and saute in a pan with 50/50 olive / peanut oil. it will not burn... and will give you a good carmalization... with out it getting black. scallops are hearty so they can take some heat.

you can then deglase the scallop pan into your bacon pan and get the flavors you want. OR.. cook the scallps with the bacon... still use the 50/50 mix on oil, it will help you get a good sear.

everything has to be hot, and ready...bon appetite

 

I don't agree with this rule of thumb (if restaurant trends matter, then it's almost a no-no.)

In the case of large scallops, you can start with a pan that's been heated to just past medium so that you can get a sear, then quickly drop temp to assure the proteins don't stiffen up.

Another thing that helps is to double dip them, that is, after each scallop is placed in the hot oil, lift it, then put it down on the same spot, making sure that spot has oil. This closes the gaps between the scallop and pan and helps prevent fond developing under the scallop (good scallops will leak juice from their sides, building fond on the side.)

As for oils: Why go with oils that have there own flavor, like oo or peanut oil? Why risk the oo turning bitter?

The oil to use is grape seed. If that's not available, or too expensive, canola is almost flavorless and can take ~600F.

I hope this helps.

 

The 600F was from memory, so please go with the site you linked to, Ringer.

As for the double dip, it works better if you do it at the very beginning. It's place the scallop in the hot oil, lift, swirl the pan and place the scallop on the same spot.

I hope this helps.

 

Another vote for Staub here. I got a nice sapphire blue 7 quart dutch oven for Christmas, and as a result our crock pot has been banished to the basement. We've used the Staub half a dozen times thus far and have yet to create a poor meal in it.

Be careful about size when you buy one, though. The 7 quart barely fits between the lowest and highest racks in our oven (which is one of those double ovens with 1/3 of its space devoted to an upper oven and 2/3 devoted to a lower oven). And it's heavy- the cast iron top feels like a manhole cover!

JP

 

I can answer re: the Dutch oven. I've done osso buco, braised short ribs, chicken cacciatore, seared and then roasted steaks, rosemary/garlic potatoes, red pasta sauce, risotto, pasta carbonara, and, um.....I'm sure others. I use mine a lot.



Mark