(Part 3) Best skillets according to redditors

That is an iron for Crema Catalana

https://www.tienda.com/products/mediterranean-blue-terra-cotta-crema-catalana-dessert-set-ca-36.html

https://www.amazon.com/Metaltex-730710-Caramelizing-Crema-Catalana/dp/B0098UWWTU

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Crema catalana is sometimes claimed to be the predecessor of France's crème brûlée, though many regions lay claim to the origin of the dessert. The main difference between the two are: crema catalana has fine cornflour; crème brûlée doesn't. And crema catalana is not baked in bain-marie, as crème brûlée is. On the other hand, crème brûlée is made with heavy cream, and crema catalana with milk.

http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/3468/Recipe.cfm

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edit oohhhh it could be creme brule actually as it sometimes uses the salamander, but i typically have seen more torch from creme and salamander for crema

This is what I've used that either I've had for over a decade or else is obviously of good quality. Much of these have already been mentioned. You still have to know how to care for this stuff. Just because it can last your whole life, you can make it almost unusable if you don't know how to cook and abuse it.

1. Cast iron - keep it seasoned, never use dish soap, never put it in the dishwasher, never drop it on the floor.
   
   
2. All-Clad and Calphalon stainless pans - never burn the pan with too high heat (only low to slightly medium heat in stainless pans) and never use a metal scouring pad to clean them. Use a sponge and Barkeepers Friend if they get some tough grime on them.
   
   
3. I have some enameled cast iron that I like very much and use for braising. It's just awesome. But I'm sure that it will chip if I drop it or flake if I overheat it (400 degree max for Lodge, LeCreuset doesn't have a max temp). So I just don't drop it or overheat it.
   
   
4. You will want to invest in some good knives. They aren't cheap. You will need to learn how to maintain them and how to sharpen them, otherwise you can ruin them too. But any good knife, if properly maintained will last a lifetime. I decided that my price point, the sweet spot where I got the most performance for my money, was with the Global and Mac brands. They are excellent. You will need to buy a couple of good water sharpening stones from Chosera or King, and a good honing steel like a Henkel.

Egg Scramble. It's the best way I've found to clear out left over veggies for breakfast. Start with the mixings that take longer to cook (onion, asparagus, zucchini, toss them in whatever sauté pan is usually on top of the stove, along with a little Pam/bacon grease/oil/whatever lube you love. Add in the quicker-cooking veggies (spinach is my fav), then crack a couple eggs on top and stir until done. Season as you choose: the best I've found so far is a little s&p, and then some Tabasco Chipotle Pepper Sauce. Toast and a banana rounds out all the food groups, and gets me ready for the day. I love breakfast!

I'm not sure why everyone is suggesting $200, $100 minimum pans, that's crazy. A company called Greater Goods machines their cast iron pans smooth before seasoning with Flax Seed Oil, you can get them for $40 on Amazon.

Smooth and non-stick from the beginning.

Oh and if you like cornbread, a Lodge Wedge pan is a total game changer. I get so many compliments on my cornbread because of this pan. Mine is a nice vintage one you can find them pretty easily, in addition to BSRs (who originally designed it) but a new one is only 16 bucks!

https://www.amazon.com/Lodge-L8CB3-Cornbread-Wedge-Pre-Seasoned/dp/B00063RXK6

Canned beans are going to be your lifesaver here. Once can of low sodium black beans has 25-30 grams of protein. You can pour a can directly into a bowl, add some spices and heat it in the microwave. There are also tons of other canned veggies you can eat, but almost all veggies can also be eaten raw. Or if you get one large skillet you can combine everything.

My go to is vegan chili. I have a large cast iron skillet with a lid. Something like this will last you forever.

Saute onions and purple cabbage in water, then add cauliflower, squash, mushrooms, really anything you feel like. Add tons of garlic powder, some pepper, and 1-3 tablespoons of chili powder. Put the lid on and let it steam for 5ish minutes or until the veggies are just starting to cook.

Add 1 can of diced tomatoes and a small can of tomato sauce. Simmer until the tomatoes are cooked.

Add 1-2 cans of beans. I use plain black beans and chili seasoned pinto beans.

You can eat it immediately or allow it to simmer for 30-40 minutes. I eat it Cincinnati style, served over spaghetti, but it’s great on its own too.

This lasts me for lunch and dinner for 2-3 days. If you buy a pan you can learn to cook dry beans as well and it will be even cheaper.

Found this, not sure if it's the same size as OP's. Will probably be getting one for my eggs. Just search "square cast iron" on amazon.

https://www.amazon.com/Lodge-L5WS3-Wonder-Skillet-Pre-Seasoned/dp/B000809QN4/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1480578130&sr=1-3&keywords=cast+iron+skillet+square

That seems really pricey for that particular skillet.

Amazon has a similar one for about half of that:
https://amazon.com/Lodge-L8SK3ASHH41B-Silicone-Pre-Seasoned-10-25-inch/dp/B00WTSCXIS/


But yes, that would be great for a first pan. Most people recommend an old-style #8 (10.25-10.5 inches) or #10 (12 inches approx) as their first pan and I do as well. They're still my two most used sizes.

That's true, but I know fewer people who have one of these than a torch, you know?

Remember, our parents (probably) have been using crappy gear to cook for many years. You can get along just fine using lower quality kitchen gear.

Chefs knife

This is a quality chefs knife that I use and have gifted. Once you use it for a few weeks, you can't go back to crappy knives anymore without yearning for this thing. It just handles so well. Don't forget to get a knife sharpener - all knives need sharpening. I can talk to you more about that if you want me to.

I recommend getting a big wooden cutting board from ikea those are cheap and large ($10-15 iirc). I don't like plastic because food tends to get stuck in there and I worry about cleaning it well. Especially with meat! If you go there, you can get other kitchen stuff too like stirring spoons, oven mitts, bowls for marinading or making salad in.

Cooks illustrated did this review of carbon steel skillets. I just purchased their #1 recommendation. I suggest the 11 inch one it's large and heavy but it's a buy it for life kind of thing. Please note that it's a pain in the ass to prepare, or season (make non-stick), this thing for the first time if you've never done it before. I had to go through a few different methods till I found what worked.

So regarding a saucepan, i have used many kinda and I do not see big differences between them. I would just get two sizes: a small-medium (2 quart, for sauces and pastas etc) and a large (5 quart for soups, puddings).

If you're buying stuff off amazon, please remember to check for fake reviews.

Use mayo instead of butter on the outside. You get a much better coating because you can spread it easier and more thing. Also, note I said mayo not fucking miracle whip. Use a bit less heat than you would normally, too. This allows for more even heating because it gives you time to flip/rotate the sandwich to suit your pan/burner.

A small heavy skillet is best, too. Something like this or the smallest skillet from this set. Heavy is key.

Yep

I absolutely love my debuyer. Can’t go wrong with it imo. You are correct m, they are designed with a very slight raise in the middle of the pan (very slight, nothing crazy), supposedly to help prevent warping in be other direction which would cause it to spin on flat cooktops (I use glass-top electric). If you get debuyer I recommend the mineral B “pro” from amazon, as all of their other lines come with coated handles that are not technically oven safe. The “pro” mineral B’s are fitted with stainless steel handles with no coating and are really comfortable to hold.


This is the one that I purchased ,28 cm, the bottom fits my 8” electric burner almost perfectly: https://www.amazon.com/dp/B00NSHWEHE

https://imgur.com/a/HGvrkHg/

I scrolled through all the 1 star reviews, it’s laughable, a good amount of people aren’t that good at cooking, just letting something sit there and burn. Second, skillets and frying pans are different things, and everyone on Amazon is expecting one to work like the other, I would say skillet surfaces even encourage burning to get that sear and fonds that are signature of some dishes. The white stain I would say is prolonged hardwater buildup, again, boil with vinegar. I would need more detail on what black specs however.

I haven’t had experience with rust, I would say rough cleaning, leaving it in the dishwasher overnight, not letting it air dry before throwing it back into the cabinet. Maybe it would be defective, there’s customer service for that.

Lastly, I HIGHLY recommend you get the [8 inch](Cuisinart MCP22-20NSN MultiClad Pro Nonstick Stainless Steel 8-Inch Skillet https://www.amazon.com/dp/B009W28P4U/ref=cm_sw_r_cp_api_i_V-tvDb93SDKR3) and [10 inch](Cuisinart MCP22-24NSN MultiClad Pro Nonstick Stainless Steel 10-Inch Skillet https://www.amazon.com/dp/B009W28NDI/ref=cm_sw_r_cp_api_i_j.tvDbG48QYWZ) nonstick to complete the set, a bit on the expensive end but a necessity if you like your eggs in the morning.

Check out the Greater Goods skillet on Amazon. They're just as awesome as they are cheap. The only caveat is that they are made in China, though it is a US company with US oversight and inspectors.

https://www.amazon.com/Lodge-L5WS3-Wonder-Skillet-Pre-Seasoned/dp/B000809QN4 Could get this to toast his bread.

I bought these Analon pans about four and a half years ago. They are still non-stick, and I use them both several times a week for eggs. They're probably more expensive than most non-sticks, but not by a lot. I'd call these mid-range.

Low-range, at about $12, T-Fal is very good. It was picked by America's Test Kitchen.

Personal opinion, don't even bother with more expensive non-sticks. Unlike stainless or cast iron skillets, they WILL eventually wear out and need to be replaced.

With any non-stick pan, their longevity will be determined by their care. No-abrasives, no dishwashers, no metal utensils, and don't overheat them.

I have the square Le Creuset ($90) grill pan. I paid about $40 for it, but I wish I had just bought the Lodge ($20). I really don't like the enamel coating on the cooking surface of the Le Creuset. The Le Creuset cast iron pans and skillets all have an enamel coating on the cooking surface and they say you don't have to season it, but they never really build up a good seasoning and if you try to season them they don't take the seasoning very well. The Le Creuset enameled dutch ovens are fantastic, but bare cast iron in a pan or skillet is the way to go. I also prefer my Lodge cast iron skillets to my Le Creuset skillets. Unless you plan on cooking acidic foods in your grill pan the lodge is the best and the best value of any grill pan. I also don't recommend aluminum grill pans because they lose too much heat when you put cold food in them.

The surface isn't as smooth as the ones in their dutch/French ovens, and it's obviously black instead of beige, but those skillets are enameled. See this example at the Amazon-US site.

this. though i hear carbon steel pans are pretty good with eggs and such.

> http://www.amazon.com/Buyer-Mineral-Inch-Fry-Pan/dp/B002S52X1E/

you can tell them to fuck right off for $65 though. shouldn't be paying more than $30 for this specific pan.

I started with this one and it’s the perfect size for me, a Little over 11” at the rim and about 8” across on the bottom. Debuyer is a solid brand and the handle on this one looks great and is very comfortable. Unlike most other CS pans, the stainless handle on this series has no coating and is completely ovensafe. Debuyer pans are also thicker than some others @3mm so less chance of warping - but they are pretty heavy as a result.

Link (no referral/affiliate link): De Buyer Professional 28 cm Iron... https://www.amazon.com/dp/B00NSHWEHE

Glad I could help! If you're curious, the oven I'm using for this (and all my keto needs) is the Breville BOV800XL Smart Oven and a good set of Lodge Logic cast iron skillets (specifically the 5-inch version that can fit one or two steaks at a time, but the oven will hold the 10-inch model just fine).

I'm going to sound like a salesman here, but that oven honestly changed the way I eat. It's crazy expensive next to the swarm of other "toaster ovens", but without questions its the best and most used item in my kitchen. It's been a keto lifesaver for me (and uses a ton less energy than my normal oven).

So they're kind of a hybrid between detroit-style deep dish and an older breadstick recipe I used to make. I make a quick-rising dough for these (plenty of sugar and yeast), and use about 500-550 grams of finished dough in a 12x12 square cast iron pan.

My quick dough recipe for this specifically is about 2 cups of 00 flour, 7 oz of mineral water, 2 tsp of garlic salt, 2 tbsp cane sugar, and 2 tbsp yeast. Warm up the water, then gently sprinkle the yeast on top in the mixing bowl. Let it sit for 15 minutes, Start the mixer, and add all other ingredients from a mixing bowl (pre-mix them in that bowl). Stir it until the dough looks evenly mixed and smooth. Flour it so it's not sticking to anything, and then let it rise while you prep everything else.

First thing I do then is I melt some salted butter (about 1/2 a stick) and use a silicone brush to coat the pan. Then I flatten the dough out on top of the butter until it's even and touches all the sides. Then I melt another 1/3 to 1/2 stick of butter, mix in either fresh garlic or garlic powder, along with garlic salt (just a pinch) and sugar (also just a pinch). After that, liberally sprinkle italian herb mix onto the dough. I then take a 1 lb log of mozzarella fresca, slice it, and cover the dough. Then do a second liberal coat of Italian herb blend on top of the cheese.

Bake it at 500 for 20 minutes in a high rack, rotate it every 5 minutes. If necessary, low broil it for like a minute or two if it's not quite browned to your taste. Let it rest for a few minutes in the pan, then extract it, cut it, and eat it. The sides should be crispy and golden, the inside should be light and fluffy, and the cheese/herb/butter blend should be just delicious.

If you need more info or if something isn't clear, let me know and I'll be glad to help.

Amazon! https://www.amazon.com/Lodge-L5WS3-Wonder-Skillet-Pre-Seasoned/dp/B000809QN4/ref=mp_s_a_1_5?keywords=cast+iron+wonder+skillet&qid=1556600594&s=gateway&sr=8-5#aw-udpv3-customer-reviews_feature_div

This is made with a Lodge 9-Inch cast iron skillet I believe.

Jamie Oliver sells one with his name in the UK.

Otherwise I'd recommend these three.

Le Creuset Enameled 10 inch square grill pan

Lodge 10 inch standard

Lodge 12" shallow

I can't find the specific pan used in that video. It's likely European. In general, I think the 12" Lodge will do the trick and is economical. Good luck!

I found this kind of interesting one on amazon, but it's not enameled, if that's what her heart is really set on.

https://www.amazon.com/gp/aw/d/B00YOKWIES/ref=psdcmw_3737221_t2_B00063RWXE

There was also a Lodge square cast iron (also not enameled) but it was 10.5 inches, not 12. Look at the "similar items" at the bottom of the page I linked and it gives a few options.

Any particular reason it must be square?

Good luck!

Edit: Just realized the one I linked is the one you also found. I think that's as good as its going to get.

Just incase anyone else watching this thread for a deal in Australia - I just ordered one of these https://www.amazon.com.au/dp/B00WTSCXIS/ref=cm_sw_r_cp_ep_dp_rsv6Bb5RWBA8Z and one bigger 12" - to get over the 'free freight' limit... heavy parcel to get free freight to Aus!

New All-clad 10in stainless steel fy pan for $60 on Amazon.

u/HideHideHidden recommended these pans.

I'd really appreciate some new non stick pans. The ones that we have are starting to stick, which means that the Teflon is likely starting to chip off into our food D: They are on my linked wishlist. Thanks so much for the thoughtful contest<3

Edit: My computer submitted before I was done editing!
I just realized that those pans are no longer Prime eligible ($10+ for shipping?!). I have these pans on my House Stuff wishlist.
Also, I took a sip of something poison, but I'll hold on tight

Positive by $21 [My item] (http://www.amazon.com/dp/B001B3M9YK/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=1XTD568U8F38I&coliid=I17BXZYUJIZ0XH)

Anolon is an excellent choice. You can get two of them for $50 on Amazon. Here's a link: https://www.amazon.com/Anolon-82525-Nouvelle-Anodized-Nonstick/dp/B002QB9TPS/ref=sr_1_1?ie=UTF8&qid=1495235016&sr=8-1&keywords=anolon

These pans are built like tanks and have lifetime warranties, so when they wear out, you can get them replaced for free. (And FYI, all nonstick wears out in a couple of years.)

update for /u/skillDOTbuild

I found this cast iron: https://www.amazon.com/dp/B01A600RZ6 which is polished smooth, but has no finish. We're getting close to what you want.

That's not true. Many merchants simply use Amazon as a storefront and are responsible for their own inventory and shipping.

See this frying pan for instance.

THis is sold by a company called "firefly buys" and it clearly says:

https://www.amazon.co.uk/All-Clad-Stainless-Steel-10-Inch/dp/B004T6PRWM/ref=sr_1_1?ie=UTF8&qid=1495655553&sr=8-1&keywords=all+clad

"Dispatched and sold by Firefly Buys in certified Frustration-Free Packaging."

Whereas this one:
https://www.amazon.co.uk/gp/product/B004T6PRWM/ref=ox_sc_mini_detail?ie=UTF8&psc=1&smid=A3P5ROKL5A1OLE

clearly says:

"Dispatched and sold by Amazon in certified Frustration-Free Packaging."

You can get vastly different prices on some items (as shown here) but i only trust items fulfilled by Amazon for the most part. Always look at the shipping price as well as yu can see while the firefly buys one is much cheaper, they charge €42 for shipping which brings it to basically the same price.


*edit: sorry, didn't realize you were the OP and were referring to all the items you ordered

Nope, just a 5qt skillet

Edit: not sure why the downvotes- it's literally called a 5 Quart Cast Iron Skillet

abedfilms, I too wanted something around the $50 range that was polished - nothing so fancy or expensive as Finex but reasonable quality with a polished surface.
Finding nothing on the market that matched that description, I developed it. I am currently selling them on Amazon if you are interested in checking it out: http://www.amazon.com/Inch-Polished-Unseasoned-Cast-Skillet/dp/B01A600RZ6

They are made in China, which allows for the $50 price point, and are comparable to a polished Lodge - about the same weight and quality, but with a smoothly polished surface.
They are also not pre-seasoned. This removes any worry about what strange oils that might be used in the seasoning process and allows you to season from scratch with whatever seasoning process you prefer.

You don't need to spend three digit numbers for a pan. That sort of prices are for copper pans. I got a de Buyer for frying and searing things. Not too expensive and I'm confident that it will last.

Matfer Bourgeat Steel pan. I bought it after seeing some other pan thread. The seasoning directions are clear and easy (oil, potato peels, salt, stir until crispy). It looked really bad for a while but the peels eventually crisped up and started sliding around.
I made fried potatoes immediately after cleaning, and fried eggs right after that (they even had lacy edges). The pan totally passed its initial challenge and now I use it like it's nonstick. Yes, even for scrambled eggs.

Anyway, thirty-six bucks on amazon was a good gamble for me. I'll probably never buy another nonstick pan now that I have this thing.

It basically has the same care needs as cast iron but it's as simple as wiping the pan out with a paper towel and a scrub under hot water. I just make it part of taking food out of the pan and throw it back on the burner after I dry it. Doesn't take long to dry completely. It holds heat like you would expect a chunk of steel to hold heat. By the way, it's heavy as hell; heavier than my similarly-sized cast iron pan. The handle is long and it's steel.

A lot of BIFL items are that way because of warranties. This is BIFL because it's a tool that will last forever if you take minimal care of it.

I'm an otter. And what do you do? Swim around on my back and do cute little human things with my hands. I don't even know what this means tho.

Cuteness.

This skillet is on my kitchen wishlist and I wants it precious

Buy a Le Crueset skillet, like this one. You will use it every day and you will have it for the rest of your life. Best hundred bucks I've ever spent.

Eat well.

MC-2 is a set, and only has an 8 inch frying pan. I was looking to get a nice big frying pan so I could use it for almost anything I throw at it. I'm thinking something along the lines of a 12, or even 13 inch frying pan. Can you suggest anything in particular? I was going to opt for either this 12inch or this 13 inch.

https://www.amazon.com/dp/B004T6PRWM/ref=cm_sw_r_cp_api_i_UJb-Ab4RXDNB5

This one:
http://www.amazon.com/gp/product/B001QJEWB2/

I usually end up trying to counter-balance it somehow, and it's fine if I have the lid on. But the lopsided balance makes it iffy to pan-fry with.

I mean, it’s supposed to be this one so no, I think? https://www.amazon.com/gp/aw/d/B00004SBI7/ref=ppx_yo_mob_b_inactive_ship_o0_img?ie=UTF8&psc=1

There's a link in my original post, skillet

I do not need these skillets because my skillets are not old, nasty and do not ruin most of what I cooked. I have always owned not used pans and it would be horrible to have new ones. I would not be appreciative for something new because I so do not need these in my life.

Nevermind, I have to withdrawl because when I moved these from another list, it took away the date. It wouldn't be fair if I entered. Thank you for the contest. :)

I recently was in your position and I landed on Matfer black steel. I've been happy with it. At this point I don't remember all of the factors that led me to pick Matfer, but I think it seemed to be very similar in quality to de Buyer but Matfer was a bit cheaper, rivetless, and recommended by Cooks Illustrated.

I use this guy.

I think it fits your criteria. A little on the expensive side (I guess?), but I've had it for a few years and it could pass for brand new.

The "mini cake pan" is actually the Drop Biscuit Pan, and it's been cheaper on Amazon. I got it for $20 back in May with free (Prime) shipping.

The wedge pan is also cheaper on Amazon (only $15), and shipping is free if you have Prime.

https://www.amazon.com/Lodge-L8CB3-Cornbread-Wedge-Pre-Seasoned/dp/B00063RXK6/

Recipe

https://www.seriouseats.com/recipes/2015/07/the-food-lab-southern-fried-chicken-recipe.html

Pot

https://www.amazon.com/Lodge-L10CF3-Covered-Skillet-Pre-Seasoned/dp/B00063RWXO

Here you go mate

Lodge makes a similar one for sale on Amazon. (Link) There are a few other brands with slightly different features but the Lodge is on sale right now.

http://www.amazon.com/Lodge-L6SK3-Pre-Seasoned-Cast-Iron-Skillet/dp/B00063RWTS/ref=sr_1_1?ie=UTF8&qid=1406836527&sr=8-1&keywords=lodge+cast+iron+9+inch