Paleo Diet and Paleolithic Diet Questions & Answers

Question

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I've decided to replace my 12" non-stick frying pan because I noticed some odd smoke coming off of it as it was heating up on the stove (it had just been washed and dried). I'm assuming that's bad news, and I hear non-stick coatings are bad anyway.

Any recommendations? I'm relatively new to cooking so I don't really know what's out there in terms of materials. I mainly use this pan for frying eggs and grass-fed beef burgers in tallow/coconut oil/butter.

I'd like something relatively easy to clean, and moderately priced. Thanks.

flag	asked Aug 18 at 23:41 shtoink 578●3●12

spayne · Answer 1 · 2012-08-19 00:24:57Z UTC

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I love my Lodge cast iron. It is well seasoned with bacon grease and works like a charm.

answered Aug 19 at 0:24

spayne
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	Ewww........... – CICO Suave Aug 19 at 4:55
	Not Ewww, yum! I've made some of the best bacon and eggs in cast iron pans. Put in the bacon 1st, let it cook at a slow temp until some of the grease makes the oil for the eggs, remove the bacon, lower the heat, crack the eggs open, and it's pure awesome. And it doesn't stick if you have enough grease and the temperature isn't too high. – raydawg Aug 19 at 18:19

Mike T · Answer 2 · 2012-08-18 23:47:19Z UTC

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Take at a look at this response on another thread and the comments below it. Should be very helpful:

http://paleohacks.com/questions/125568/is-new-wagner-cast-iron-as-good-as-the-old-stuff/125585#125585

answered Aug 18 at 23:47

Mike T
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Cast iron is the best answer, and Wagner is one of the best. Mike has my vote! Also use this method for seasoning, I did it and my pans are tough as nails. sherylcanter.com/wordpress/2010/01/… – Thrak Aug 19 at 0:00

hancy18 · Answer 3 · 2012-08-19 14:21:34Z UTC

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This is a nice article on cooking material http://chriskresser.com/the-best-and-worst-cookware-materials

answered Aug 19 at 14:21

hancy18
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JeJ · Answer 4 · 2012-08-19 02:31:21Z UTC

Cast iron rules. If you love love love the idea of food not sticking and have some moneyz lying around, I tried out some fancy titanium pans that were super awesome too. In an ideal world I would have two cast iron (medium and very large for roasts etc) and one of those fancy titanium pans.

Blossom1 · Answer 5 · 2012-08-19 05:50:13Z UTC

If you want something lighter than cast iron, snag something from the Cuisinart MultiClad line...I received a set for my bridal shower, and they are a fantastic buy. They are comparable to the much-lauded All-Clad - fully clad, not just the bottom of the pan. You can fry eggs nicely in them with proper technique. Whatever you use, without a nonstick pan, adequate fat is key.

I will say that I use my cast iron just as frequently...it seems to depend on my mood rather than some particular quality lent to cooking.

Murph · Answer 6 · 2012-08-19 06:46:24Z UTC

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I really, really love my stainless steel pan. Just as easy to clean as non-stick, plus it's great for browning meat. I can stick the whole thing in the oven if I want since mine doesn't have one of those ruvbber handles. Big fan.

answered Aug 19 at 6:46

Murph
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aseafish · Answer 7 · 2012-08-19 01:30:39Z UTC

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If you really love nonstick, make sure it's not Teflon. Though, of course, cast iron is the favorite in many kitchens.

answered Aug 19 at 1:30

aseafish
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lola · Answer 8 · 2012-08-19 02:51:18Z UTC

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cast iron! I also love the le Creuset pans to heat up broth and for oven dishes.

answered Aug 19 at 2:51

lola
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primallykosher · Answer 9 · 2012-08-19 03:19:33Z UTC

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I was thinking of getting a cast iron pan. The downsides of it are that its heavy, sounds like its harder to clean, its heavy and could kill zombies. The extra iron flavoring might be good though I like it when they serve food on a piping hot iron skillet.

answered Aug 19 at 3:19

primallykosher
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"could kill zombies" is not a downside. That should go in the "pros" column. – arugula Aug 19 at 14:10

It isn't harder to clean at all. It's easier to clean because, so long as there isn't anything stuck on it (mine is well seasoned by lots of use and I use a decent amount of fat when I cook), then all you really have to do is wipe it out with a soft cloth or paper towel. – Kay Aug 19 at 15:55

Cast iron pans are heavy, extremely difficult to clean, the handle gets hot, and they leach iron into your food which is not good. Yet in every cookware thread people rave about how wonderful they are. – Nasty Brutish and Short Aug 19 at 18:06

Due to my Chrohns I have an iron deficiency so iron leaking isn't bad at all. Its slow to absorb. I also like the flavor. But I dread cleaning it. – primallykosher Aug 19 at 18:24

The weight isn't an issue because it never leaves my stovetop. That's where it lives. If I do move it, I guess I just consider it part of a workout. :) And I don't understand what people are doing to clean these things that they think is so difficult. It is probably the item in my kitchen that takes the LEAST amount of time and effort to clean. – Kay Aug 19 at 23:01

Kelly · Answer 10 · 2012-08-19 04:29:48Z UTC

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Good advice here http://paleohacks.com/questions/120947/what-omelette-pan-do-you-recommend#axzz23T1eYE9A

answered Aug 19 at 4:29

Kelly
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Monte · Answer 11 · 2012-08-19 05:55:47Z UTC

Cast iron is a good choice. Properly "seasoned" you can cook an egg with ease. That said, you should really look into getting a hard anodized aluminum pan set. Something like the Cuisinart GreenGourmet. Hard anodized is non-stick and you can use metal utensils on it. Further it doesn't' have any of the nasty chemicals that Teflon has. I have the All-Clad version and it totally rocks!

http://www.zappos.com/cuisinart-greengourmet-hard-anodized-10-piece-cookware-set

"Exclusive Cuisinart Ceramica nonstick technology is ceramic based instead of petroleum based, helping to conserve existing oil supplies and the coating is applied at a temperature one half that of conventional nonsticks. And it’s completely free of PTFE and PFOA. The cookware’s hard anodized construction provides high heat conductivity, which requires less energy to reach desired cooking temperatures."

Marie · Answer 12 · 2012-08-19 14:01:17Z UTC

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I use ceramic for eggs and cast iron for bacon, burgers and fajitas and potatoes. I've done eggs on cast iron and I can't stand the taste it imparts. But meat tastes great.

answered Aug 19 at 14:01

Marie
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Bud · Answer 13 · 2012-08-19 00:33:07Z UTC

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I agree with the cast iron pan suggestion.

answered Aug 19 at 0:33

Bud
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Mambo · Answer 14 · 2012-08-19 04:55:20Z UTC

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Are you talking about the rubber-burning smell? I was disturbed when I bought some non-sticky pots and pans many years ago and smelt that pungent odor. I threw them away. I still used non-sticky pans but the new ones (enamel probably) I bought didn't give off odor.

I'm still trying to figure out what that odor was. My guess is: it could be dangerous; you don't want any part of it.

answered Aug 19 at 4:55

Mambo
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	Overheated teflon pans will outgas and kill birds, but it sounds like you're saying you smelled that before you used them? – James Aug 19 at 21:26
	I smelled it, was shocked by what I smelled. Smelled like burning rubber. I threw away the food and the pot. But then I graduated to aluminium pans, which didn't at least give off odor. The road to Paleo compliance is through incremental steps, not giant leaps. – Mambo Aug 31 at 3:29

shtoink · Answer 15 · 2012-08-19 13:48:08Z UTC

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Thanks everyone. Cast iron sounds great, but after poking around some more online, it might be a little high-maintenance for me. Can you not wash it out with soap? And are you really supposed to oil it up and heat it after every use?

answered Aug 19 at 13:48

shtoink
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I don't wash mine with soap, I just have a brush that I use under running water if there is something stuck to it. You can use soap if you want but it seems unnecessary. You don't have to oil and heat it after use, in fact, mine came pre-seasoned. The one thing I can recommend is that if you are going to cook eggs on it, let it heat up slowly, don't just start with the burner on high. It will cook more evenly with a little time. I think it is worth a try. I paid $17 for my favorite cast iron pan. I paid almost 10 times that for the le croueset that pretty much sucks (at least for eggs). – spayne Aug 21 at 17:48

TheRangerSteve · Answer 16 · 2012-08-19 14:01:16Z UTC

I'm another vote for cast iron, it's what I use the most. I do have a few non stick pans that I inherited at the place I'm living and I'll use them sometimes but I try to not use them that much. I put some oil on it every use, and I do an actual wash about once a week. Generally just use it, let it cool, and then rinse it off. It's pretty low maintence overall. I seasoned mine in May and it's still going strong. Cooking lots of things that give off some good drippings like bacon helps to keep it going too.

Lynn · Answer 17 · 2012-08-19 19:32:11Z UTC

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I'm going to replace mine with a Swiss Diamond pan or two, when I can afford them

answered Aug 19 at 19:32

Lynn
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Christa G · Answer 18 · 2012-08-19 21:20:59Z UTC

I ditto the Cast Iron. LOVE our lodge. Its super easy to take care of. But it is a bit heavy..look at it as a bonus for your heavy lifting exercise hehe a bit of kosher salt and water cleans it up nicely. And yes NEVER use soap on it. I also like stainless steel as well. At our house we stopped using non stick..we had to get used to cooking our eggs in non--non stick. We have some old paul revere ware that is stainless steel and copper. So pretty! I find a good coating of either lard or coconut oil and a fork..works perfectly in stainless steel! Super easy to clean too! This you can use soap on and its lighter as well. Using a spatula removes the layer of oil so the eggs stick.

Replacing my non-stick frying pan?

18 Answers