Recommend your oven-safe skillet
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Anonymous
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BIL loves to cook (lucky SIL, right?!?) and SIL mentioned he wants an oven-proof skillet for Christmas.
Is Le Creuset the obvious place to start? Is there a really good but less pricey option? |
Anonymous
| Cast iron is oven proof. |
Anonymous
| It's probably not less pricey, but All-Clad stainless steel skillets are awesome in the oven. I also have a Cuisinart anodized aluminum skillet that works well and is only about $20 but that might be a bit cheap for a Christmas gift. |
Anonymous
| I prefer All-Clad to le Creuset for everything but dutch ovens. Enamelware is great for long-cooking things, but a stainless skillet is far more useful all around. Agree with pp, though, not sure it's cheaper than le Creuset. Actually, though, as I think about it, Sur La Table's own line of tri-ply stainless is a close second to All-Clad, and much cheaper. I still like All-Clad better but have been happy with my SLT stainless pieces too. |
Anonymous
| Another recommendation for stainless steel. We have All-Clad but there are less expensive options. |
Anonymous
A third, but just remember to get a stainless steel pan with a stainless steel handle. Do not make the mistake of getting a Revereware stainless steel pan that has...a plastic handle. The plastic handle-guard may melt or deform in the oven and higher temps. |
Anonymous
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OP here. Thanks so much, this is very helpful!
I have a set of All-Clad stainless myself but have always been afraid to put it in the oven. I'm glad to know it is oven-safe. After reading these responses, I think I'll go with All-Clad or something similar. |
Anonymous
+1 |
Anonymous
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Cast iron!
I'll put my All-Clad in the oven if it's important that the pan be non-reactive, i.e., I'm going to make a pan dripping sauce. Or if I'm making something delicate like fish. But much more often, for steaks, roasts, chops, all that stuff, I use the big Lodge skillet. It's heavier and I feel like it heats more evenly. |
Anonymous
| Definitely lodge. And way less $$ than Creuset. |
Anonymous
| Calphalon is also great (especially for using drippings to make sauces), just keep temp below 500. Easy clean-up. More expensive than the stainless options, but I find it the best for even cooking on both the stove-top and in the oven. |
Anonymous
+1, and Loge has a Signature series that comes with a heat resistant handle. The handle would get hot in the oven for sure, but not on stove top. We have three Loge pans, andit is all we ever use, except for things that are highly prone to sticking, like eggs. |
Anonymous
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That's funny, I do fried eggs only in my Lodge pans. They don't stick.
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HW42
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| Cast iron all the way. It heats faster and more evenly than All-Clad, I know this because I have browned chicken thighs in both pans side by side and gotten much better results in the cast iron. It's also a lot less expensive but not as fancy if you want to give an impressive gift. |
Anonymous
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All Clad 12" skillet!
It will be his workhorse and you don't have to season it like cast iron: http://www.amazon.com/All-Clad-5112-Stainless-12-Inch-Fry/dp/B00005AL5F |