Very nice presentation Amy! It's pretty much how I learned as well. I only have the coated cast iron, but I enjoy that and I like all the different types for various things, and I'm glad I built a set in that fashion. Long ago I would do all nonstick sets and it served me, but as you progress it's fun to see what the various types can do.
I have had nonstick skillets that required seasoning (with a coating of oil) to keep it nonstick, especially if you washed in the dishwasher! I love the old cast iron pans because they were thinner and so much easier to lift, plus they heated quickly. Even though an egg will stick, it sure tastes good when cooked in cast iron. You didn't talk about enameled cast iron (like Le Creuset).
I have always made spaghetti sauce in my cast iron skillet, but it has to be seasoned very well and when your are done with the sauce, you must reseason it again!! It gives the sauce a rich flavor you just can’t get with any other pan!
Great informative video Amy. I must say I agree with your sentiments about cast iron. I have a few pieces of cast iron cookware that I love, but they're not the be all and end all as some people would have you believe. The maintenance and cleaning is a chore, and I don't believe they can ever be as non stick as Teflon even with regular seasoning. I intend to explore some carbon steel cookware in the near future. I recently bought a carbon steel wok for just £8 (~$10) from my local Asian supermarket and so far I'm impressed with it. It seems to take on seasoning much quicker and easier than my cast iron pans, but responds more like a stainless steel in terms of responsiveness to heat. In my albeit limited experience, it seems like a very underappreciated material
Another great video. Agree with all your points in that there's not really *one* type of cookware that's perfect for all types of both cooking and cooktops. And as wonderful as cast iron can be (I have several types), one of the dirty little secrets is that of uneven heating, as cast iron is a relatively-poor heat conductor. (Aluminum is a great heat conductor - and copper is even better-!) Yes, it [cast iron] holds and regulates heat beautifully, but evenness of heat is another story. For many types of cooking, it really doesn't matter; as its other qualities matter more - and I take full advantage of that. I bought my All-Clad cookware when I still had a smooth, under-powered ceramic cooktop. It took FOREVER for that cookware to come up to temperature (and boiling water could barely be maintained), when food was added to it. But, once I upgraded my cooktop to induction, it was as if discovering cooking for the first time. Wow - what a difference: speed - both up & down, regulation, simmering, etc. Thanks, Amy, for another informative - and even-handed - presentation.
Love all the cookware!! I sold my aluminum nonstick cookware and just use my others. I do have an egg pan but I agree the more you cook with Stainless or cast iron the less you’ll use the nonstick
Your correct Amy. I might use my stainless steel one day, then my cast iron the next. It truly depends on my mood and what I'm cooking that day. It's all good💖 ☆ My 12" Stainless Skillet is my cooking workhorse, then my cast iron is my next fave.
Hi Amy&Eric!!! Nice video today. I have had a busy day. I have a Cast Iron that has a non stick coatings from Chef Geoffery Zakarian. I really like it so much. You never need to reseason it. Its something new. It is my new fav skillet now!!! Take care. A fan& friend. Di Di
Good video! FYI, acidic foods only react to the seasoning on the cast iron, not the iron. A well seasoned cast iron pan can be used for acidic foods, just not recommended when there is a lot of liquid in the dish. An enameled cast iron pan would have no issues with acidic foods. Have you tried out any of the more modern slightly upscale cast iron skillets, like Field Company, Butterpat, or Stargazer? I have a hard time getting past the spray-on seasoning and rough interior on Lodge.
I have All Clad stainless and nothing sticks to it except eggs. I love my All Clad. I do not use a cast iron because I feel they are too heavy for a cook top but that's my opinion. I think the LeCreuset is also too heavy for cooktops. I have a beautiful All Clad 5.5QT dutch oven that is fantastic.
Stainless steel is a great cooking utensil! Coated pans are nothing but trouble you don't need alot of heat to cook with s.s. Andnyou dontvreally need oil. Meats like chicken and fish have their own oil that you can use without adding additional oil. medium and lower is enough. Just be patient and and cook a little slower or longer that's all that's needed.
With all due respect to your cooking.. Just some constructive criticism. There is way too much talk, its better to get to the point. Withe key points to retain attention.
