Anonymous
11/29/2012 11:59
Subject: Re:Recommend your oven-safe skillet
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
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
HW42
11/29/2012 11:36
Subject: Recommend your oven-safe skillet
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
11/28/2012 22:35
Subject: Re:Recommend your oven-safe skillet
That's funny, I do fried eggs only in my Lodge pans. They don't stick.
Anonymous
11/28/2012 13:43
Subject: Recommend your oven-safe skillet
+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 wrote:Definitely lodge. And way less $$ than Creuset.
Anonymous
11/28/2012 09:16
Subject: Recommend your oven-safe skillet
Calphalon is also great (especially for using drippings to make sauces), just keep temp below 500. Easy clean-up. More expensive than the stainless options, but I find it the best for even cooking on both the stove-top and in the oven.
Anonymous
11/28/2012 00:00
Subject: Recommend your oven-safe skillet
Definitely lodge. And way less $$ than Creuset.
Anonymous
11/27/2012 22:19
Subject: Re:Recommend your oven-safe skillet
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.
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
11/27/2012 20:23
Subject: Recommend your oven-safe skillet
Anonymous wrote: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.
+1
Anonymous
11/27/2012 13:06
Subject: Recommend your oven-safe skillet
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.
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
11/27/2012 11:42
Subject: Recommend your oven-safe skillet
Anonymous wrote:Another recommendation for stainless steel. We have All-Clad but there are less expensive options.
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
11/27/2012 11:01
Subject: Recommend your oven-safe skillet
Another recommendation for stainless steel. We have All-Clad but there are less expensive options.
Anonymous
11/27/2012 10:45
Subject: Recommend your oven-safe skillet
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
11/27/2012 10:34
Subject: Re:Recommend your oven-safe skillet
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
11/27/2012 10:34
Subject: Recommend your oven-safe skillet
Cast iron is oven proof.
Anonymous
11/27/2012 10:19
Subject: Recommend your oven-safe skillet
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?
Is Le Creuset the obvious place to start? Is there a really good but less pricey option?