Hi Ozbarg friends,
I have to replace my teflon cookware as we have 2 birds, and I'm looking at getting the stone cookware. Is it really as good as the marketing says it is or is this just spin? Is it worth the cost?
Am I better off just getting standard stainless steel and just accepting a fate of using oil for all the things?
Thanks in advance!
Thanks so much. I think seasoning regardless will be the way to go. Cast iron is also a solid idea. Pardon the pun :)
Cast iron all the way
This was my other thought, thank you!
i bought a bunch of Lodge skillets a few years back, not cheap, but being US made you can be fairly sure theyve been made with clean iron … and i'll never need to buy another pan again, in fact my grandkids grandkids will probably be using these long after ive finished with them.
Easy to maintain, just use a brush and hot water (no detergent) to clean and dry well before storing. 12" skillet is dam heavy though
Try Woll diamond non-stick
de Buyer.
I have used expensive Scanpan and Anolan frypans which didn't last as long as I'd expect for an expensivve pan. I was looking for a replacement and read lots of reviews online about the stone pans but decided not to waste my money as the reviews weren't that great. I opted to just buy pans from Aldi and I now just replace when they wear out. Nothing is guaranteed from scratches if you use metal utensils and I like to use the metal tongs so using the Aldi ones works for me as I just buy a spare and throw the other out after they wear out. I've had my current one about 18 months and it's still going strong.
I read the coating on the aldi ones can flake off, have you noticed that with yours?
Can't go past Classica black ice which is on sale at harris scarfe at the moment.
Excellent for the money 32cm pan is $27.95 from about $65 at the moment plus there are other sizes on sale.
http://www.harrisscarfe.com.au/kitchen-%26-dining/cookware/f…
Thanks! Cheap enough that if I have to throw it out a year down the track it isn't such a big deal.
Learn how to properly season cookware. Everything becomes a non stick pan.
I definitely need to learn this. I will consult the youtubes, thank you!
I have a bluestone pan and a Staub cocotte. They're about the only two I use these days. The cast iron cocotte is wonderful as I literally cook anything in it, soups, stews lamb legs, and because I got a big size I rarely fill it up, plus it seals pretty tight, food actually cooks faster in it. For steaks I use the sous vide and just finish it off on the bbq but we tend to do that in warmer months more.
Stone is fine. I have one… not sure where it was bought, but it was a budget one that cost under $40. it is non-stick as long as you properly season it. However, it tends to lose it's non-stick properties over time, if you use it on high heat.
You can't avoid doing that though, e.g searing a steak requires high heat and chinese stirfry needs high heat too. Probably should do it on a cheap Wok.
Cast iron and carbon steel is better and is non-stick forever as long as you season it before cooking.