Anonymous wrote:

Anonymous wrote:I've tried cast iron, but I can never really get over the whole "you can't really clean it" thing. You can't wash it, it'll rust. No soap, it's porous. How do you clean your cast iron after making a meal?

I run mine under hot water and wipe off any detritus. Then I put it on the hot stove to evaporate any water so it doesn't rust.

I store mine with a coating of olive oil.

I have both stainless steel and cast iron. Once you get it seasoned, cast iron really is "nonstick." And it's easy to clean.

Anonymous wrote:I've tried cast iron, but I can never really get over the whole "you can't really clean it" thing. You can't wash it, it'll rust. No soap, it's porous. How do you clean your cast iron after making a meal?

I run mine under hot water and wipe off any detritus. Then I put it on the hot stove to evaporate any water so it doesn't rust.

I like my Emeril pan.

I've tried cast iron, but I can never really get over the whole "you can't really clean it" thing. You can't wash it, it'll rust. No soap, it's porous. How do you clean your cast iron after making a meal?

Calphalon Unison Sear non stick sautéuse, 6 quart. Still going strong after 2 years of daily use. I always hand-wash.

I use t-fal pans I bought from target.

I'm still a Circulon fan. I have an old frying pan and wok.

Does stainless steel pans burn the food if not careful? Haven't tried one but interested. Bought cast-iron pans but never use them because they are so heavy!

Sounds like you're a candidate for carbon steel. Same ability to season as cast iron, so same ability to make it nonstick over time. Same great heat conduction. But lighter weight--like a flat-bottom wok.

Joe Yonan, the WaPo food editor, swears by them. I like my cast iron, but I'll be trying one of these soon.

http://www.lodgemfg.com/seasoned-carbon-steel

Does stainless steel pans burn the food if not careful? Haven't tried one but interested. Bought cast-iron pans but never use them because they are so heavy!

You need to replace a non-skillet often:
http://www.youtube.com/watch?v=HwJKDD6E7M0&list=PLE720EF13D4C23DDC

You could also try cast iron b/c it builds a non stick surface over a while but super heavy!

I like All-Clad. Mostly use stainless steel pans (fry pans & saute pans are most frequently used), but do a a couple non-stick. They are a bit heavy at first though, but I don't even notice anymore.

Get stainless steel.

Uhh ... I just get whatever feels light enough in my hand and is non-stick that they have at Marshalls or Ross. I didn't even KNOW there was a "style" of frying pan. What's wrong with Teflon?

Since Teflon went out of style I am struggling to find a good frying pan. Everything I get lasts for a month and then the non stick coating goes. Can someone please recommend a lightweight do table non stick pan? Tia