Pans

Hatter The Mad · 28 Feb 2015 at 14:12

I am struggling to find a simple guide as to what kinds of pan materials and coatings are best suited to what tasks.

I am aware that stainless steel is ideal for browning, saute and deglazing, but not ideal for delicate food.

I am aware that Teflon/non-stick is not suitable for high temperature cooking due to leeching.

But what about anodised vs Teflon? Is Swiss Diamond just Teflon in another name? What about cast iron vs steel? Cast iron vs forged iron?

Anyone know of a good writeup on the web anywhere?

Cheers

Glaucus · 28 Feb 2015 at 14:37

How much detail do you want

http://www.cookingforengineers.com/article/120/Common-Materials-of-Cookware

IMO
Hard anodized aluminium for every day.
Cast iron for high heat, very high maintance though.
Enamelled cast iron for stews that you brown on the stove first before moving to oven.
Terracotta pot for stews that don't need browning first or you've browned in a pan for what ever reason.

Cannot stand stainless steel, and copper is to pricey.

Hatter The Mad · 28 Feb 2015 at 17:33

Glaucus said:
Cannot stand stainless steel, and copper is to pricey.

Why? Are you struggling with the stickiness/temperature control? http://oursavorylife.com/how-do-i-cook-in-a-stainless-steel-pan-without-food-sticking/

Stainless steel is one pan I know. You have to adjust, but once you get it, you won't look back!

Thanks for the link, just what I needed.

Hatter The Mad · 28 Feb 2015 at 17:35

Wow, how had I not heard of this site before. This is completely up my street.

Rich_L · 28 Feb 2015 at 17:46

Cast iron for high heat, very high maintance though.

'Very high' ? Come on now

Glaucus · 28 Feb 2015 at 19:23

Hatter The Mad said:
Why? Are you struggling with the stickiness/temperature control? http://oursavorylife.com/how-do-i-cook-in-a-stainless-steel-pan-without-food-sticking/

Stainless steel is one pan I know. You have to adjust, but once you get it, you won't look back!

Thanks for the link, just what I needed.

Stainless steel just doesn't offer anything.
It's non stick properties are poor, if I want proper non stick then hard anodized is the best.
High heat cast iron.
A mix of properties enamelled cast iron.

Steel just offers nothing.