Cast-iron pans

SauRoNZA said:
You should be able to do your eggs in the stainless and the cast iron without a need for non-stick. Just keep the heat low and give the pan time to warm up properly.
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I know I can, but I still prefer the convenience of a smaller non stick pan for quick eggs or an omelette or scrambled. Also smallish dishwashing space as well so not always lus for dealing with cleaning those bigger & heavier items just for some eggs.
 
Speedster said:
Here's a summary of the materials they use. Basically, there are cast iron, stainless steel, ceramic, and aluminium.

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Yes I get that, I’m trying to figure out if you got the toughened non-stick variety or the newer ceramic coated ones.

Because even the toughened non-stick sadly doesn’t live up to the promise. Nice and all in the first year and then goes to complete ****.

Mostly everything has an aluminium core other than cast iron.
 
saor said:
I know I can, but I still prefer the convenience of a smaller non stick pan for quick eggs or an omelette or scrambled. Also smallish dishwashing space as well so not always lus for dealing with cleaning those bigger & heavier items just for some eggs.
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Fair enough.

I’m just tired of replacing non-stick stuff that inevitably always dies, hence why I was interested in whether Speedster got the new ceramic line as I’ll inevitably burn some of eBucks to try it out.

Maybe I must just go moan about my non-stick stainless steel one and get it swopped out for that.

Although I forego the dishwasher (specifically because it makes my cast iron less non-stick) the smaller one isn’t too bad for that.
 
SauRoNZA said:
Yes I get that, I’m trying to figure out if you got the toughened non-stick variety or the newer ceramic coated ones.

Because even the toughened non-stick sadly doesn’t live up to the promise. Nice and all in the first year and then goes to complete ****.

Mostly everything has an aluminium core other than cast iron.
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Apologies, I missed that the ceramic also has an aluminium base. I got the toughened non-stick. The toughened non-stick has a lifetime warranty. Why not return it if it goes belly up after a year?
 
Speedster said:
Apologies, I missed that the ceramic also has an aluminium base. I got the toughened non-stick. The toughened non-stick has a lifetime warranty. Why not return it if it goes belly up after a year?
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Yeah fortunately they weren’t mine but two different mates of mine.

Problem is it becomes a ball-ache. They also tend to warp…one replacement even arrived warped and need to be swopped again.

Urged them to trade-up to enamelled cast iron and haven’t had any problem since.

I’ve got one non-stick stainless steel pro line and it’s also ****ed, only ever used with their own silicone tools. Same lifetime warranty I just haven’t gotten around to it as I’ve never set foot in a Le Creuset shop.

Should probably just email them.
 
Maybe a bit off topic as at some point I was also looking for a good cast iron. I needed up getting a stainless steel pan and it was the best decision ever. I'll now want to get more stainless steel pots and pans. Super easy to clean and if you use the right amount of heat stuff rarely stick to it. Sometimes I don't even use a oil or butter and just a little bit of water for some moisture. Once done cooking a pour some hot water in it straight after and wipe it clean with a paper towel.
 
RedViking said:
Maybe a bit off topic as at some point I was also looking for a good cast iron. I needed up getting a stainless steel pan and it was the best decision ever. I'll now want to get more stainless steel pots and pans. Super easy to clean and if you use the right amount of heat stuff rarely stick to it. Sometimes I don't even use a oil or butter and just a little bit of water for some moisture. Once done cooking a pour some hot water in it straight after and wipe it clean with a paper towel.
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I've got a stainless steel pot, and I always have to be careful with the heat otherwise something burns. Frankly, cast iron or ceramic is much easier to use.
 
I have 3 stainless steel pots and a 30cm cast iron skillet.

Love all of them for different reasons.

Also have a smaller cast iron pot. They are great for making pap.
 
i have a cast iron saucepan, a large thing - was my grandmother's, weighs a ton.
it's cast iron, with enamel coating - without doubt, the very best saucepan i have ever used.

however, over the years (last 3 or so), the enamel coating is breaking up and coming off.
any recommendations on a place in cape town that can re-coat the thing ?
 
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