Spec me a Frying Pan!

[The Halk]

Seasoning debunked?

No idea myself, the guy seems to be making sense - although when he talks about butter and oil not mixing I become unsure.

 

[Zefan]

The answer relies quite heavily on what type of hob you're going to be putting it on.

And yes you can get cast iron with a non stick coating.

 

[LeJosh]

That video does sound interesting. Makes sense really, expand the pores with heat oil it up, let it cool down and they're filled. Not sure what or how long that would last though.

 

[tom_e]

With both my wok and my cast iron skillet I've given up on the long winded sticking it in an oven seasoning and now when its getting a bit sticky give it a quick soap and water scrub, then wack it on the hob and get it smoking hot then pour in some oil move it around the pan then take a paper towl and just wipe it round a few times. Then stick it in the cuboard.
Seems to work.

 

[The Halk]

He seems to be saying (he's accidentally vague at the end) that it lasts until he cooks something he feels he should clean the pan after.

It does seem like something you could do when doing the dishes. Wash the frying pan last, dry it out. Make sure it's dry and then oil it and put it away.

 

[The Halk]

With both my wok and my cast iron skillet I've given up on the long winded sticking it in an oven seasoning and now when its getting a bit sticky give it a quick soap and water scrub, then wack it on the hob and get it smoking hot then pour in some oil move it around the pan then take a paper towl and just wipe it round a few times.
Seems to work.

That's basically what this guy is suggesting.

Come to think of it, that's more or less what I do with my frying pan. I take it out, heat it up, fire in some oil before I start...

Hmm, surely anyone cooking with a non-non-stick pan will do it that way?

 

[mattyfez]

I'm still concerned about this Teflon Flu thing. as long as I avoid smoking oil am I going to avoid overheating it? Is that good enough?

It concerns me also, and warrants googling I think.

That said, as tom said, it sounds like it it would only be an issue of you were using very high heat for prolonged periods, and the only time I've ever had cause for excessive Temps with a frying pan is to flash fry a steak, which if your using a cheap pan on a gas hob, will take
not many mins to heat up, and a further 3 to 8 mins depending on how you like your steak.

I would guess, and I'm No expert, that a non stick traditional style wok would be better for high heat stir fry type stuffs.

 

[LeJosh]

Go cast iron Halk, you know you want to.

 

[The Halk]

It's too late! I already ordered the £15 Jamie Oliver, just like I said I did

 

[LeJosh]

Cancel! It's never too late.

 

[TheCrow]

Seasoning debunked?

No idea myself, the guy seems to be making sense - although when he talks about butter and oil not mixing I become unsure.

So he starts say seasoning is a myth, then carries on to season the pan

 

[mattyfez]

I'm still concerned about this Teflon Flu thing. as long as I avoid smoking oil am I going to avoid overheating it? Is that good enough?

It concerns me also, and warrants googling I think.

That said, as tom said, it sounds like it it would only be an issue of you were using very high heat for prolonged periods, and the only time I've ever had cause for excessive Temps with a frying pan is to flash fry a steak, which if your using a cheap pan on a gas hob, will take
not many mins to heat up, and a further 3 to 8 mins depending on how you like your steak.

I would guess, and I'm No expert, that a traditional style wok would be better for prolonged, high heat stir fry type stuffs.

 

[LeJosh]

So he starts say seasoning is a myth, then carries on to season the pan

Certain seasoning methods not seasoning all together.

Edit - was that intentional matty?

 

[The Halk]

I wouldn't be frying a steak in this. I'd be frying the steak in a griddle (that's how I know it) which is a very cheap cast iron pan that is ridged.

 

[LeJosh]

I use my griddle for steak too.

For bacon, eggs, veg etc I use the flat pan.

 

[The Halk]

Yeah, it's bacon and eggs etc that I'm looking for this pan for.

Which reminds me to start looking for those little metal circles you can use to fry eggs in.

 

[ShaolinDreams]

This thread has changed my life forever.

Nice frying pan bro

 

[LeJosh]

Yeah, it's bacon and eggs etc that I'm looking for this pan for.

Which reminds me to start looking for those little metal circles you can use to fry eggs in.

Just use small eggs if you don't find those rings.

There's less whites in small eggs but the same yolk size as any larger ones.#

Or get duck eggs as they're win.

 

[mattyfez]

So he starts say seasoning is a myth, then carries on to season the pan

The pan gets so hot that you don't need to clean it with detergent, you just need to wipe any debris off and you are good to go. The heat will frag any bacteria, and it will also frag any spices that you 'season' it with. It will however give you a better surface for stirfry etc.

 

[Participant]

Woman cannot cook 90% of the time, they just think they can.

Lol, this resonated with me.

I wouldn't be frying a steak in this. I'd be frying the steak in a griddle (that's how I know it) which is a very cheap cast iron pan that is ridged.

I use my griddle for steak too.

For bacon, eggs, veg etc I use the flat pan.

I used to do this, but the resulting char lines only add to a small part of the meat. Now I use a heavy based flat frying pan with clarified butter and plenty of seasoning. This gives a nice crust all over.