Tilted Forum Project Discussion Community - View Single Post - Which kind of pan is the best? Stainless Steel, non stick, hard anodized/aluminum, or

Jay Francis · 12-20-2003, 07:32 AM

I wanted to share some of my frustrations of trying to find the perfect pan over the years. I live in Houston and Chantal has its factory outlet store here with incredible deep discounts at times througout the year. So when it was time to get serious, I went with Chantal which is German enamel coated cookware. What could be more perfect, right? The enamel would give me a non-stick surface without having to revert to teflon coating. Then, I found out that Chantal has to have the bottom covered with oil, water, meats, veggies, it can't be brought up to high heat empty. So , the two industrial size woks I bought were useless. I went out and got a giant carbon steel wok with a handle at the local Chinese restaurant supply place and seasoned it up for high temp cooking.

Next route I went was Circulon. Bought a complete set of teflon lined pots, that I love, but, they have to be hand washed, no dishwasher. Also cannot be brought up to heat empty, and the Circulon coating doesn't seem as thick as it could be. But they have a lifetime warranty. I learned that I should have bought the "commercial" grade. My pots got banged around and now the lids don't fit very well.

I tried Calphalon anodized, but found out that it doesn't like acid products. Like tomatoes.

I recently picked up a big cast iron skillet that I am now using for my serious cooking, and I fall back on the Circulon for stews, etc.

Had it to do over, I would do a mix of pots and pans like the other posters. Cheap restaurant style carbon steel wok, 12 or 14 inch cast iron skillet. A big teflon lined soup pot. A crock pot. A teflon lined double boiler for sauces. A stainless steel small pot for candy making.

Silpat silicone liners for cookie baking.

Several wooden spoons and no metal utensils.

12-20-2003, 07:32 AM	#6 (permalink)
Jay Francis Psycho Location: Houston, Texas	I wanted to share some of my frustrations of trying to find the perfect pan over the years. I live in Houston and Chantal has its factory outlet store here with incredible deep discounts at times througout the year. So when it was time to get serious, I went with Chantal which is German enamel coated cookware. What could be more perfect, right? The enamel would give me a non-stick surface without having to revert to teflon coating. Then, I found out that Chantal has to have the bottom covered with oil, water, meats, veggies, it can't be brought up to high heat empty. So , the two industrial size woks I bought were useless. I went out and got a giant carbon steel wok with a handle at the local Chinese restaurant supply place and seasoned it up for high temp cooking. Next route I went was Circulon. Bought a complete set of teflon lined pots, that I love, but, they have to be hand washed, no dishwasher. Also cannot be brought up to heat empty, and the Circulon coating doesn't seem as thick as it could be. But they have a lifetime warranty. I learned that I should have bought the "commercial" grade. My pots got banged around and now the lids don't fit very well. I tried Calphalon anodized, but found out that it doesn't like acid products. Like tomatoes. I recently picked up a big cast iron skillet that I am now using for my serious cooking, and I fall back on the Circulon for stews, etc. Had it to do over, I would do a mix of pots and pans like the other posters. Cheap restaurant style carbon steel wok, 12 or 14 inch cast iron skillet. A big teflon lined soup pot. A crock pot. A teflon lined double boiler for sauces. A stainless steel small pot for candy making. Silpat silicone liners for cookie baking. Several wooden spoons and no metal utensils.