Saturday, April 22, 2017

#AtoZChallenge - Perspectives: Skillets

There are so many newfangled types of kitchen ware out there.  TV is ripe with a new can't do without skillet, pan, or cooking system each and every week.  Some do well enough, some are just junk. 

For my money, I still prefer my wonderful cast iron skillets for most every skillet need.  They can take the high temps or simmer things on low for long periods.  Fewer fiascoes with sticking, scorching, etc.  And clean up is divine!  Simply empty skillet, put about an inch of water in it, set on high burner, when water comes to boil scour and voila!  Wipe dry, set on burner you just had on, for a minute.  Set off and if it looks like it needs it, rub a drop or two of oil all over the inside. 

I'm the same way about my old club aluminum pots.  They are perfect for cooking rice, boiling fudge, cooking a custard.  I do like my stainless steel for some other tasks, steaming veggies, boiling eggs, etc.  But by and large, I'll reach for my club aluminum 8 out of 10 times.

And you, what is your favorite cookware?  Do you have any cast iron or club aluminum?

Barbara


32 comments:

  1. Great way to clean a skillet! Thanks for the tip. I do have cast iron ones. End of the week and one more to go. Happy A to Zing! ☺

    Debbie @ THE DOGLADY'S DEN
    Latest post: STEPPIN' STONE: Monkeying around

    ReplyDelete
  2. I too have many of them- the inexpensive ones and Your tip is sure going to come handy

    ReplyDelete
  3. I thought you weren't supposed to put water in cast iron. I've heard good things about them, but as I've never had one, it's all academic to me.

    ReplyDelete
    Replies
    1. First, the skillet has to be seasoned. One should never be left in water, not left to air dry, and should be greased.

      Delete
  4. I have a flat, rimless version - the 'tawa' meant for making Indian flatbreads called 'roti' or 'chapaati' - it is heavy and heat retention is completely different from the modern teflon coated stuff. One of my treasured possessions, have been carrying it around for twenty years now through various country and city moves, the other modern stuff is discarded based on space, weight allowance etc, but this one - never! :) Can't do without it!

    Best wishes,
    Nilanjana.
    Madly-in-Verse

    ReplyDelete
  5. I tend to avoid frying things as I stick everything to the pan, no matter what it is! We have a George Foreman grill, but it's recently decided to pack up after a long and serviceable life. Bah.

    ReplyDelete
    Replies
    1. Sticking when frying is usually caused by too high or two low a temperature, but can occur easier in some types of cookware.

      Delete
    2. Oh, and always wait about one minute after putting meat in and then jiggle it with a fork. This trick helps a lot with sticking issues. We also have a foreman and like it a lot. Especially hubby. He can cook him a piece of meat quickly and easily when I am away. It also cleans up super easy.

      Delete
  6. I have a newer set of pots and pans, since mine had gotten pretty scratched and battered over the years. I like non-stick surfaces, make clean up so easy. My mom swore by her cast iron skillets and her fried chicken was the best!

    ReplyDelete
    Replies
    1. Non-stick can be nice for some things. Scrambled eggs for instance. There is no better way to fry chicken than cast iron!

      Delete
  7. I think the good, old-fashioned stove-top pots/pans never disappoint.
    There are certain newer cookware items that cost a fortune and aren't all that wonderful...

    Thank you for signing up for the We Are The World Blogfest.
    Writer In Transit

    ReplyDelete
  8. I have to admit I don't even know what my skillet is at the moment! I cared deeply about this about eight years ago when acquiring our kitchenware but apparently the space that knowledge was taking up in my brain was needed for other information. Still happily using whatever we had though - so I figure we made a good choice :) - Louise

    ReplyDelete
  9. It's funny you should write about this - I was just finished supper 5 minutes ago and commented again to my husband how much I love my Le Creuset Dutch Oven. It was awarded to him for 20 years of service at the same company - we would have never spent the $$ they cost. But in hindsight - realizing how much I love it, it would have been a good use of our money!

    ReplyDelete
    Replies
    1. To paraphrase Jerry Clower, "if the cook ain't happy with her cookware, nobody's gonna be eating much."

      Delete
  10. I love your blog! Thanks for your kind comment. I am a Northerner, but was raised by southerners. Part of my youth was spent in SE Texas. It was the best part. Hugs!
    Simple Man
    Annie at ~McGuffy's Reader~

    ReplyDelete
    Replies
    1. Awe, thank you, Annie. Come back any time you are homesick.

      Delete
  11. My wife likes her cast iron skillet, I mostly bake and would prefer to grill

    ReplyDelete
  12. I don't use pots and pans as a general rule, I figure, hehe - its all in preparing the food, peppers, onions, chicken, broccoli and then getting the timing spot on. Once everything is good to go, I fire the whole lot into one pan and hey presto! dinner, lol.

    ReplyDelete
    Replies
    1. There's nothing wrong with some awesome "dump" cooking!

      Delete
  13. Barabara, I didn't know that these are called Skillets :)
    Thanks for the info.
    There are so many TV ads about pots & pans.
    I like non-stick ware, but they are dangerous if the teflon-coating comes off.
    Presently, we spent a lot to purchase an entire surgical-steel-cookware set.
    Have a great weekend!
    'Simplicity' #AtoZChallenge

    ReplyDelete
    Replies
    1. Well, skillet might be an old Southern term. I still say icebox instead of refrigerator or fridge.

      Delete
  14. Just last night, I was watching this documentary called 'minimalism' which talks about the unnecessary stuff we tend to accumulate because of advertising.
    Like you, I have my old favourite in the kitchen:) It's my pressure cooker-- you'll find it in any Indain home worth its salt. I use it for cooking all sorts of beans and soups and curries and even make rice pudding (kheer, we call it in Hindi)in it.
    S is for Silver Serendipity

    ReplyDelete
    Replies
    1. Mama did pressure cooking too. I never mastered it.

      Delete
  15. I definitely have to get a skillet now :-) Happy A-to-Z-ing.

    ReplyDelete
  16. I had Club aluminum many years ago when we first got married as well as cast iron pans. They have all gone on walkabout over the years during various moves. Now, I have an inexpensive cookware set that we bought at Walmart that was made in America, believe it or not. It has worked out great! The red enamel is flaking off, but the non-stick coating inside is still great. I don't have any complaints about it. It looks like the name on the bottom of the pan is Tramontina.

    Have a blessed day!

    ReplyDelete
  17. I have three iron skillets that I leave on the stove top. I wash them and wipe the stove top. I do use a couple of stainless steel pots and a large stockpot to boil spaghetti. I've been trying to reduce what we have. It's hard to let go of all the little cooking devices. But if I don't use them, I am donating them. I've got a set of dishes that need to go. It is hard to let go. lol

    ReplyDelete
  18. I don't mind trying out new cooking tools, though I too have had some fiascos there. Here in Italy, the new way to go with skillets is what they call 'stone'. Which isn't stone at all, but a new material that's very sturdy, manages heat fine and is anti-sticky (if that's a word in English... which I'm really not sure).
    I quite like it, actually :-)

    @JazzFeathers
    The Old Shelter - 1940s Film Noir

    ReplyDelete
  19. Cast iron is too heavy for me. But I know lots of people who wouldn't cook with anything else. I've actually tried that water trick with my pots and pans and it definitely works.

    Plucking Of My Heartstrings

    ReplyDelete
  20. Yep, sure do have some cast iron! I like cooking meat in mine - steaks, sausages, etc. I also confess to loving my non-stick skillets. I just can't do that "shake and toss" with the cast iron like I can with non-stick, lol. :)

    ReplyDelete

So glad you stopped by! Come 'round any time. ~ Barbara

Related Posts Plugin for WordPress, Blogger...
Related Posts Plugin for WordPress, Blogger...