Nostalgia is the only reason to make fried chik'n or cornbread in a cast-iron pan.

zom-zom wrote:Nostalgia is the only reason to make fried chik'n or cornbread in a cast-iron pan.

I figured you might eschew the cast-iron on account of its reactive surface, but your complaints (which are certainly true) go even further.

How is the anodized surface relative to cast-iron for browning? Heat retention?

Go into any good restaurant and eat the food, chances are very good that it was cooked on the anodized surface.

Browning and heat-retention are excellent.

zom-zom wrote:Nostalgia is the only reason to make fried chik'n or cornbread in a cast-iron pan.

Or budget, which is why I recommended them. Yes, they have limitations, but not many. For 12 dollars you get a frying pan that's oven safe.
Fry
Bake
Roast
Heck, you *can* heat up soup in it.
Tough to beat. And it retains heat.

I use Commercial, All Clad and Le Creuset stuff too, for various applications, but again, if you're on a budget and could only have one pan, it's tough to write off the Lodge.

-A

That being said, I have yet to fry some chicken or make any cornbread. For those two jobs, I wholeheartedly believe in the cast iron beauty.[/quote]


Can not recommend cast iron enough. You just eventually have the patience and ability to keep these in constant rotation in your kitchen. Just like proper knife care. I've been collecting cast iron for years and actually have a pile of books about it. For frying chicken you can not beat an actual cast iron chicken fryer. It's basically a deep skillet with a lid that has drip guides. For your chicken legs dredge in flour, heat oil to 350 degrees, 7 mins skin side down covered, 7 mins more uncovered and turned, 5 mins turning until done. You will not fail. If you want to step into a very crazy and geeked out world I welcome anyone to get into collecting Griswold and Wagner Ware skillets. I've got a few of the "Erie" and Slant/Erie and Nationals. I try to collect 1870's and pre 1900 stuff. Two seconds online about this and you will have your mind blown.

I've got a couple cast-iron skillets. They're both over 60 years old. I've seasoned them pretty well (never use detergent, just scrub/scrape/rinse them with water, paper-towel-dry them and then treat them with vegetable oil right after each use).

They're great for frying/scrambling eggs and making pancakes or French toast, but they kinda suck for most other things. I prefer a non-stick pan for most of my pan-frying jobs.

BTW Calphalons are expensive, but if you can afford them they're definitely the way to go. Best cookware in the world.

YardDancer wrote:

zom-zom wrote:Nostalgia is the only reason to make fried chik'n or cornbread in a cast-iron pan.

I figured you might eschew the cast-iron on account of its reactive surface, but your complaints (which are certainly true) go even further.

How is the anodized surface relative to cast-iron for browning? Heat retention?

Calphalon ware browns beautifully, and the thermal mass is just enough to get the consistency of a cast iron skillet but not too much to respond to sudden changes in heat, such as in pan-searing which requires a full-bore flame followed by simmering.

I use an Analon titanium cookware set, and it's even nicer than my old Calphalon set even though it's a knock-off.

Any copper users here? That's supposed to be the epitome of cookware.

I've got a few pieces of copper with the tin lining. Of course it's a great conductor of heat and very even, but the tin wears out and it's not easy to find someone to re-tin it. I had a guy do it who goes around to restaurants and fixes mixing bowls etc. out of the trunk of his car. In the alley. Totally illegal and old-school but pretty cool.

Great to cook with if you can afford and deal with it. If the lining is bad though, you can poison yourself nicely if you're cooking acidic foods that will leach the copper.

I have a pan and pot that is copper sandwiched by stainless steel. works ok.

He electroplates metal objects out of the back of his car?

I'll say that's illegal. Not to mention dangerous and really really bad for the environment. What an irresponsible prick.