moving away from Teflon pans. anyone?

[vash]

last summer, we went camping -back packing. a buddy bought a bunch of IKEA teflon pans. he brings a fresh one every trip to cook trout.

well, campfire heat is not easily adjustable by me..city folk. and we cooked the coating. my buddy coughed and briefly dry heaved when he took a breathful of the gas coming off the pan. that pan did not survive.

got me thinking. i just went to the restaurant supply house to replace my own home teflon 10" pan. set me back $22 bucks or something. the old pan kinda flaked and food started to stick. i bet i'm ingesting the stuff. and overheating it happens fast. wife nicknamed my stove..TURBO.

so i started reading the internet. oh-o. i dont know what to believe. but to play it safe and try, i ordered a carbon steel skillet. i'm excited to get it, season it, and use it. my cast iron is slick as snot, so i should be able to get my carbon steel pan just as slippery.

anyone cooking on carbon pans? i ordered a DeBuyer 10". hope this works. reviews are amazing, but more "internet". if anything, this pan at the bare minimum can do double-duty as a camping pan.

[flipper35]

No carbon, we have cast and ceramic. One stainless as well but it is used for only a few certain things.

[Don Ro]

The Teflons that I have will be my last.
Thanks for the info/ideas.

[flatbutt]

Been using cast iron forever. Steel looks interesting though.

[Don Ro]

What are the Best Carbon Steel Frying Pans? - Foodal

[craigster59]

Cooks Illustrated just covered carbon steel pans in their Sept issue. Here's some highlights....

https://www.cooksillustrated.com/equipment_reviews/1623-carbon-steel-skillets

Tips on seasoning....

https://www.cooksillustrated.com/how_tos/9588-seasoning-carbon-steel

[scottmandue]

I tossed all my Teflon and bought a good set of heavy gauge SS...

I then got married and my wife promptly bought one of those 'green' Teflon pans.
After a few uses stuff starts sticking to it so I don't see the point.

I have a cast iron griddle I use for almost everything except when I need a sauce pan.

[vash]

Originally Posted by craigster59

Cooks Illustrated just covered carbon steel pans in their Sept issue. Here's some highlights....

https://www.cooksillustrated.com/equipment_reviews/1623-carbon-steel-skillets

Tips on seasoning....

https://www.cooksillustrated.com/how_tos/9588-seasoning-carbon-steel

thanks!! i keep forgetting about their gear reviews. i looked at that pan, but i like the rivets. (i might end up hating them).

seasoning, i like that method..looks easy when i saw them do it on a video yesterday. there are so many ways to season. one guy is doing 11 coats of flaxoil..one at a time.

[Danimal16]

Gosh, where do I begin.

I have a Swiss Diamond, Teflon Pan for egg Poaching, it is great for that.
My old Calaphon Professional set has eroded down to one Chef's Pan that I really like.
Lodge Cast Iron flat griddle for steaks and the like.
My Other frying pans all the way up to 13 inch are FISSLER as is my pressure cookers. In my humble opinion the Fissler is the best.
I have a nice Chef's Saucier Copper Clad from All Clad which is also fantastic.
A small French Chrestel for small frying, which is a great pan for what it does and last but not least is my Belgian Demeyere for my sauce pans and stock pots.

All are good, but each manufacturer seems to satisfy a particular purpose. Experience with each has gotten me the tools that I prefer.

Oh and I have gone through a half dozen woks and the one that I have stayed with is the Fissler. They hold heat like cast iron but are easier for cleaning etc.

[vash]

Amazon prime is the bomb-diggity! Anyone want to venture a guess as to what I'm doing tonight?




Sent via Jedi mind trick.

[vash]

Heavy!




Sent via Jedi mind trick.

[PetrolBlueSC]

I use ceramic, stainless and cast iron.

In my field we are starting to look at Perfluorocabons, which are closely related to teflon, as a health hazard. Doesn't really appear to be any reason to risk potential health impacts from teflon, given the other options.

[Don Ro]

Originally Posted by vash

I'm thinking $50 - $70?

[not sharp]

Nonstick--- T-FAL. Not for camp fire.

Camping take roll of hvy duty alum foil.
Cook in it, eat from it, pack out, recycle. Done

merry christmas

[jyl]

I have two "non-stick" coated pans. A small cheap one (seldom used) and a crepe pan (also seldom used). The rest are enameled iron, bare cast iron, stainless steel, and lined copper.

If you don't mind using a little oil, there isn't any reason to use a non-stick pan.

[FLYGEEZER]

Only cast iron in our kitchen.

[wildthing]

Have ceramic coated, Teflon coated, stainless (PITA to clean). No cast iron though. Hmmm.

[tabs]

I never went towards Teflon so there is nothing to move away from.

I have quite a bit of older All Clad, including the full Copper sheathed pieces. A bunch of cast, including enameled La Creuset. Three pieces of Bourgeat copper, 2 Sauce/chefs pans wt lids and a 10 inch skillet ($100 total). And some old Revere Ware including a 12 QT and 16 QT Stock Pots. Those copper bottomed RW Stock pots are tough to beat for the money.

I have two Pressure cookers a Fissler 4.5L and a Kuhn Rikon 5.5L...I got both of those for about $20.00 total.

Then we can go to Kitchen Knives...a Matasomoto Masamoto Sohonten | KORIN for $1.00, Henckels, Wusthof, Victorinox, Dexter, Chicago, Sabatier for $2.00 and $3.00 each. I mean like 8 to 10 inch chefs knives.

I've got a Italian pro deli Slicing machine for $100, a coupla Juicers Acme and Champion, a coupla pro Oster Blenders, an old Cuisinart French made Food Processor with all the excessories. A Dualit toaster...a Simac 500 Ice cream machine with built in freezer, I even picked up a nice Simac Pasta Maker for $2.00 recently..just couldn't pass it by.

I even picked up a coupla JURA $1800 Espresso automatic machines for $60 total. Or how bout a virtually new Roper 22.5 Cu foot Refer and GE electric stove for $180.

Now do ya wana talk about shoes...and cloths.

[MikeSid]

I have that 10" DeBuyer and I love it. A simple rinse and wipe with a paper towel and it's good to go again. It's my go to and I consider it just about perfect. About the only thing I don't use it for is acidic foods like tomato based sauces. Otherwise, I use it for everything. But it really excels at high hear searing. If it's animal flesh and I'm not putting it on the grill, I'm using that pan.

I'll have to take a picture of mine. I had forgotten what they look like new!

[MikeSid]