Cast Iron or Non-stick?
 

I have some nice center cut pork chops for dinner that I intend to pan fry.
I don't like using cast iron skillets and as such I prefer to pan fry my
stuff in non-stick. My hubby insists on cast iron. In all honesty, do you
really notice a difference?

kili

On Sat 03 Sep 2005 07:57:03a, kilikini wrote in rec.food.cooking:

> I have some nice center cut pork chops for dinner that I intend to pan fry.
> I don't like using cast iron skillets and as such I prefer to pan fry my
> stuff in non-stick. My hubby insists on cast iron. In all honesty, do you
> really notice a difference?
>
> kili

kili, I like non-stick for some things like eggs, delicate breadings, etc.,
but cast iron does give a much better browning effect to pieces of meat,
especially if not breaded.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

kilikini wrote:
> I have some nice center cut pork chops for dinner that I intend to
> pan fry. I don't like using cast iron skillets and as such I prefer
> to pan fry my stuff in non-stick. My hubby insists on cast iron. In
> all honesty, do you really notice a difference?
>
> kili

Cast iron used (conditioned) properly should already be non-stick. And yes,
you notice a difference (not just in weight). It has browning properties
equal to none. Baking - just put it in the oven. Grilling? Just put it on
the grill. No handles to worry about melting, no "coating" to worry about
scraping with metal utensils or special scrub pads (you don't scrub or soak
cast iron).

Jill

kilikini wrote:
> I have some nice center cut pork chops for dinner that I intend to pan fry.
> I don't like using cast iron skillets and as such I prefer to pan fry my
> stuff in non-stick. My hubby insists on cast iron. In all honesty, do you
> really notice a difference?
To me, the difference between frying meats whether breaded or not in
non-stick vice cast iron is that frying in non-stick seems more like
stewing the meat. The meat juices don't chrystalize (for lack of the
proper terminology) as well or as quickly in non-stick as in cast iron.

....Picky

"Wayne Boatwright" > wrote in message
...
> On Sat 03 Sep 2005 07:57:03a, kilikini wrote in rec.food.cooking:
>
> > I have some nice center cut pork chops for dinner that I intend to pan
fry.
> > I don't like using cast iron skillets and as such I prefer to pan fry my
> > stuff in non-stick. My hubby insists on cast iron. In all honesty, do
you
> > really notice a difference?
> >
> > kili
>
> kili, I like non-stick for some things like eggs, delicate breadings,
etc.,
> but cast iron does give a much better browning effect to pieces of meat,
> especially if not breaded.
>
> --

So, better browning. This kind of makes me want to do a comparison thingy.
Hmmmmmm.

kili

"jmcquown" > wrote in message
...
> kilikini wrote:
> > I have some nice center cut pork chops for dinner that I intend to
> > pan fry. I don't like using cast iron skillets and as such I prefer
> > to pan fry my stuff in non-stick. My hubby insists on cast iron. In
> > all honesty, do you really notice a difference?
> >
> > kili
>
> Cast iron used (conditioned) properly should already be non-stick. And
yes,
> you notice a difference (not just in weight). It has browning properties
> equal to none. Baking - just put it in the oven. Grilling? Just put it
on
> the grill. No handles to worry about melting, no "coating" to worry about
> scraping with metal utensils or special scrub pads (you don't scrub or
soak
> cast iron).
>
> Jill
>
>

But the pans are so darn heavy! Cumbersome.......... And they sit on the
stove for 3 weeks before the hubby cleans them. LOL. I won't touch his
precious pans because, surely, I'll screw up the seasoning!

kili

"..." > wrote in message
ups.com...
>
> kilikini wrote:
> > I have some nice center cut pork chops for dinner that I intend to pan
fry.
> > I don't like using cast iron skillets and as such I prefer to pan fry my
> > stuff in non-stick. My hubby insists on cast iron. In all honesty, do
you
> > really notice a difference?
> To me, the difference between frying meats whether breaded or not in
> non-stick vice cast iron is that frying in non-stick seems more like
> stewing the meat. The meat juices don't chrystalize (for lack of the
> proper terminology) as well or as quickly in non-stick as in cast iron.
>
> ...Picky
>

I can see what you mean. Actually, the sizzle isn't quite the same either
in non-stick, is it? What if you wanted to make a gravy out of the
drippings, though? It's much easier with non-stick.

kili

"Wayne Boatwright" > wrote in message
...
> On Sat 03 Sep 2005 09:13:40a, kilikini wrote in rec.food.cooking:
>
> >
> > "..." > wrote in message
> > ups.com...
> >>
> >> kilikini wrote:
> >> > I have some nice center cut pork chops for dinner that I intend to
> >> > pan fry. I don't like using cast iron skillets and as such I prefer
> >> > to pan fry my stuff in non-stick. My hubby insists on cast iron. In
> >> > all honesty, do you really notice a difference?
> >> To me, the difference between frying meats whether breaded or not in
> >> non-stick vice cast iron is that frying in non-stick seems more like
> >> stewing the meat. The meat juices don't chrystalize (for lack of the
> >> proper terminology) as well or as quickly in non-stick as in cast iron.
> >>
> >> ...Picky
> >>
> >
> > I can see what you mean. Actually, the sizzle isn't quite the same
> > either in non-stick, is it? What if you wanted to make a gravy out of
> > the drippings, though? It's much easier with non-stick.
> >
> > kili
>
> Not necessarily. If you stir flour into the drippings, it will brown
> nicely and will not stick. You do not need high heat to do this. Gravy
> doesn't typically stick. Just add the liquid to the cooked flour/fat
> mixture as usual and continue cooking until thickened.
>

Thanks, Wayne!

kili

On Sat 03 Sep 2005 09:13:40a, kilikini wrote in rec.food.cooking:

>
> "..." > wrote in message
> ups.com...
>>
>> kilikini wrote:
>> > I have some nice center cut pork chops for dinner that I intend to
>> > pan fry. I don't like using cast iron skillets and as such I prefer
>> > to pan fry my stuff in non-stick. My hubby insists on cast iron. In
>> > all honesty, do you really notice a difference?
>> To me, the difference between frying meats whether breaded or not in
>> non-stick vice cast iron is that frying in non-stick seems more like
>> stewing the meat. The meat juices don't chrystalize (for lack of the
>> proper terminology) as well or as quickly in non-stick as in cast iron.
>>
>> ...Picky
>>
>
> I can see what you mean. Actually, the sizzle isn't quite the same
> either in non-stick, is it? What if you wanted to make a gravy out of
> the drippings, though? It's much easier with non-stick.
>
> kili

Not necessarily. If you stir flour into the drippings, it will brown
nicely and will not stick. You do not need high heat to do this. Gravy
doesn't typically stick. Just add the liquid to the cooked flour/fat
mixture as usual and continue cooking until thickened.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On Sat, 03 Sep 2005 14:57:03 GMT, kilikini >
wrote:
> I have some nice center cut pork chops for dinner that I intend to pan fry.
> I don't like using cast iron skillets and as such I prefer to pan fry my
> stuff in non-stick. My hubby insists on cast iron. In all honesty, do you
> really notice a difference?

Absolutely. Any time we want to get a quick, even sear on anything
(like ahi tuna or steak), the cast iron is far and away the better performer.
It heats more evenly, and as a consequence, browns more evenly, too. It's how
we get our tuna seared on the outside, raw on the inside. :)~ Great stuff
for frying up a batch of peppers and onions to go with Italian sausage, or
to do bacon and pancakes like we did this morning.

Ahem...just a few tips because I saw your mention of it on ABF... :)
You DO have to let it heat longer before using. Cast iron heats slowly, but
it retains heat like nobody's business. Do the water droplet test on it
before putting on your meat, etc. Seasoned properly, it will attain a
non-stick-like finish, only longer lasting and you'll be able to use metal
instruments on it.

Ariane

"Ariane Jenkins" > wrote in message
...
> On Sat, 03 Sep 2005 14:57:03 GMT, kilikini
>
> wrote:
> > I have some nice center cut pork chops for dinner that I intend to pan
fry.
> > I don't like using cast iron skillets and as such I prefer to pan fry my
> > stuff in non-stick. My hubby insists on cast iron. In all honesty, do
you
> > really notice a difference?
>
> Absolutely. Any time we want to get a quick, even sear on anything
> (like ahi tuna or steak), the cast iron is far and away the better
performer.
> It heats more evenly, and as a consequence, browns more evenly, too. It's
how
> we get our tuna seared on the outside, raw on the inside. :)~ Great
stuff
> for frying up a batch of peppers and onions to go with Italian sausage, or
> to do bacon and pancakes like we did this morning.
>
> Ahem...just a few tips because I saw your mention of it on ABF...
:)
> You DO have to let it heat longer before using. Cast iron heats slowly,
but
> it retains heat like nobody's business. Do the water droplet test on it
> before putting on your meat, etc. Seasoned properly, it will attain a
> non-stick-like finish, only longer lasting and you'll be able to use metal
> instruments on it.
>
> Ariane
>
>
>
>

Thanks, Ariane. I guess I'll bite the bullet and use cast iron for the pork
chops. Damn, if I cook with it, he'd better not make me clean it, too! LOL

kili

kilikini said:

> I have some nice center cut pork chops for dinner that I intend
> to pan fry. I don't like using cast iron skillets and as such I
> prefer to pan fry my stuff in non-stick. My hubby insists on
> cast iron. In all honesty, do you really notice a difference?

Cast iron is for hardhead snobs who are out to prove something
every time they illuminate a burner. It's OK to do it "easy",
it really is!


--
So if you meet me, have some courtesy,
have some sympathy, and some taste.
Use all your well-learned politesse,
or I'll lay your soul to waste.

>kilikini said:
>
>> I have some nice center cut pork chops for dinner that I intend
>> to pan fry. I don't like using cast iron skillets and as such I
>> prefer to pan fry my stuff in non-stick. My hubby insists on
>> cast iron. In all honesty, do you really notice a difference?
>

You might want to ask 'Why?' sometime, the real reason might not have
anything to do with cooking.

Regards
JonH

On Sat 03 Sep 2005 12:57:25p, I-zheet M'drurz wrote in rec.food.cooking:

> kilikini said:
>
>> I have some nice center cut pork chops for dinner that I intend
>> to pan fry. I don't like using cast iron skillets and as such I
>> prefer to pan fry my stuff in non-stick. My hubby insists on cast
>> iron. In all honesty, do you really notice a difference?
>
> Cast iron is for hardhead snobs who are out to prove something
> every time they illuminate a burner. It's OK to do it "easy",
> it really is!

There really is a difference, but there is also the best of both worlds, a Le
Creuset enameled cast iron skillet with non-stick interior.

http://tinyurl.com/bnwpv

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

When pan frying skirt steak either with butter or olive oil, I definitely
notice a difference between my Lodge pre-seasoned cast iron pan, and my
Emeril nonstick pan. I don't know why. The cast iron fried skirt steak is
crunchier.

I use nonstick for eggs and fish, and cast iron for meat.

"kilikini" > wrote in message
...
>I have some nice center cut pork chops for dinner that I intend to pan fry.
> I don't like using cast iron skillets and as such I prefer to pan fry my
> stuff in non-stick. My hubby insists on cast iron. In all honesty, do
> you
> really notice a difference?
>
> kili
>
>

On Sat, 3 Sep 2005 18:06:35 -0500, "AL" > wrote:

>When pan frying skirt steak either with butter or olive oil, I definitely
>notice a difference between my Lodge pre-seasoned cast iron pan, and my
>Emeril nonstick pan. I don't know why. The cast iron fried skirt steak is
>crunchier.
>
>I use nonstick for eggs and fish, and cast iron for meat.
>
>"kilikini" > wrote in message
.. .
>>I have some nice center cut pork chops for dinner that I intend to pan fry.
>> I don't like using cast iron skillets and as such I prefer to pan fry my
>> stuff in non-stick. My hubby insists on cast iron. In all honesty, do
>> you
>> really notice a difference?
>>
>> kili
>>
>>
>
Throw a chunk of cold meat in cast iron and it stays hot...
Do it with a nonstick... it will be cold for a while....

On Sat, 3 Sep 2005 19:57:25 +0000 (UTC), I-zheet M'drurz
> wrote:

> Cast iron is for hardhead snobs who are out to prove something
> every time they illuminate a burner. It's OK to do it "easy",
> it really is!

I _am_ doing it the easy way by using cast iron. ;P


Ariane

Chuck wrote:
> On Sat, 3 Sep 2005 18:06:35 -0500, "AL" > wrote:
>
>
>>When pan frying skirt steak either with butter or olive oil, I definitely
>>notice a difference between my Lodge pre-seasoned cast iron pan, and my
>>Emeril nonstick pan. I don't know why. The cast iron fried skirt steak is
>>crunchier.
>>
>>I use nonstick for eggs and fish, and cast iron for meat.
>>
>>"kilikini" > wrote in message
. ..
>>
>>>I have some nice center cut pork chops for dinner that I intend to pan fry.
>>>I don't like using cast iron skillets and as such I prefer to pan fry my
>>>stuff in non-stick. My hubby insists on cast iron. In all honesty, do
>>>you
>>>really notice a difference?
>>>
>>>kili
>>>
>>>
>>
> Throw a chunk of cold meat in cast iron and it stays hot...
> Do it with a nonstick... it will be cold for a while....


Yep, cast iron is a much better heat sink.


jim

On Sun, 04 Sep 2005 03:34:36 GMT, Ariane Jenkins wrote:

> On Sat, 3 Sep 2005 19:57:25 +0000 (UTC), I-zheet M'drurz
> > wrote:
>
> > Cast iron is for hardhead snobs who are out to prove something
> > every time they illuminate a burner. It's OK to do it "easy",
> > it really is!
>
> I _am_ doing it the easy way by using cast iron. ;P
>
My thoughts too!

On Sun, 04 Sep 2005 03:34:36 GMT, in rec.food.cooking, Ariane Jenkins
wrote:

>On Sat, 3 Sep 2005 19:57:25 +0000 (UTC), I-zheet M'drurz
> wrote:
>
>> Cast iron is for hardhead snobs who are out to prove something
>> every time they illuminate a burner. It's OK to do it "easy",
>> it really is!
>
> I _am_ doing it the easy way by using cast iron. ;P

I've never managed the seasoning bit. Mind you, right now we have a
halogen hob, not the best thing for seasoning a cast iron pan I'd imagine.

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

Ariane Jenkins said:
> I-zheet M'drurz > wrote:

>> Cast iron is for hardhead snobs who are out to prove something
>> every time they illuminate a burner. It's OK to do it "easy",
>> it really is!

> I _am_ doing it the easy way by using cast iron. ;P

Scraping burnt food off of a frying pan (no matter how well
seasoned the pan) isn't "easy" by any stretch of the imagination.

--
So if you meet me, have some courtesy,
have some sympathy, and some taste.
Use all your well-learned politesse,
or I'll lay your soul to waste.

I-zheet M'drurz wrote:
> Ariane Jenkins said:
>
>>I-zheet M'drurz > wrote:
>
>
>
>>> Cast iron is for hardhead snobs who are out to prove something
>>> every time they illuminate a burner. It's OK to do it "easy",
>>> it really is!
>
>
>
>> I _am_ doing it the easy way by using cast iron. ;P
>
>
> Scraping burnt food off of a frying pan (no matter how well
> seasoned the pan) isn't "easy" by any stretch of the imagination.
>


We can see what your problem is. Your operative word in "burned" and
that doesn't plague too many of us here.

Solution? Learn to cook properly.

In the meantime, a well-seasoned pan with burned stuff can be filled
with some water, set to boil and cooled. A wooden turner will rapidly
dispose of any sticking places. Note: no soap needed. When it is
cleaned, rinse, dry and add a drop of two of oil.


jim



jim

With stainless, I put hot tap water into the pan while it is still hot, add
a little dish soap, cover, then let sit for half an hour or so. Then I wipe
the burnt off food with a sponge.

With cast iron, I let cool, add tap water, then bring back to a boil. Then
I scrub lightly with a brush on a handle.

"I-zheet M'drurz" > wrote in message
.. .
> Ariane Jenkins said:
>> I-zheet M'drurz > wrote:
>
>>> Cast iron is for hardhead snobs who are out to prove something
>>> every time they illuminate a burner. It's OK to do it "easy",
>>> it really is!
>
>> I _am_ doing it the easy way by using cast iron. ;P
>
> Scraping burnt food off of a frying pan (no matter how well
> seasoned the pan) isn't "easy" by any stretch of the imagination.
>
> --
> So if you meet me, have some courtesy,
> have some sympathy, and some taste.
> Use all your well-learned politesse,
> or I'll lay your soul to waste.

kilikini wrote:

> I have some nice center cut pork chops for dinner that I intend to pan fry.
> I don't like using cast iron skillets and as such I prefer to pan fry my
> stuff in non-stick. My hubby insists on cast iron. In all honesty, do you
> really notice a difference?
>
> kili
>
>
Yes, I notice a difference. Cast iron heats better and keeps the heat.
Non-stick heats nicely but doesn't keep the heat. I like cast iron
some things that need the residual heat.

On Mon, 5 Sep 2005 11:59:02 +0000 (UTC), I-zheet M'drurz
>
wrote:

> Scraping burnt food off of a frying pan (no matter how well
> seasoned the pan) isn't "easy" by any stretch of the imagination.

I completely agree. Fortunately, people who actually know how
to use cast iron don't have to do that.

Ariane
--
Mistakes: It could be that the purpose of your life is only to serve as a
warning to others.
http://www.despair.com/mis24x30prin.html

sf wrote:

> On Sun, 04 Sep 2005 03:34:36 GMT, Ariane Jenkins wrote:
>
>
>> On Sat, 3 Sep 2005 19:57:25 +0000 (UTC), I-zheet M'drurz
>> > wrote:
>>
>> > Cast iron is for hardhead snobs who are out to prove something
>> > every time they illuminate a burner. It's OK to do it "easy",
>> > it really is!
>>
>> I _am_ doing it the easy way by using cast iron. ;P
>>
>
> My thoughts too!

This is a me too. Cast iron is one of my favourites :)

"~patches~" > wrote in message
> Yes, I notice a difference. Cast iron heats better and keeps the heat.
> Non-stick heats nicely but doesn't keep the heat. I like cast iron some
> things that need the residual heat.

It is also nice for browning on the stove top and they putting the pan in
the oven to finish. CI pans are also good for use as a roasting pan for
meatloaf or small oven roasts.

"Ariane Jenkins" > wrote in message
>
> I completely agree. Fortunately, people who actually know how
> to use cast iron don't have to do that.
>
> Ariane

And if you do, deglaze the pan with a little wine, or brandy, or vinegar and
they come right off. The fonds are great for making a sauce.

I-zheet M'drurz wrote:

> Ariane Jenkins said:
>
>>I-zheet M'drurz > wrote:
>
>
>
>>> Cast iron is for hardhead snobs who are out to prove something
>>> every time they illuminate a burner. It's OK to do it "easy",
>>> it really is!
>
>
>
>> I _am_ doing it the easy way by using cast iron. ;P
>
>
> Scraping burnt food off of a frying pan (no matter how well
> seasoned the pan) isn't "easy" by any stretch of the imagination.
>
Easy method: Sprinkle baking soda into the fry pan. Cover with water
and bring to boil. Remove from heat and let sit. The stuck on stuff
will come off with no scrubbing :)

"kilikini" > wrote in message
...
>I have some nice center cut pork chops for dinner that I intend to pan fry.
> I don't like using cast iron skillets and as such I prefer to pan fry my
> stuff in non-stick. My hubby insists on cast iron. In all honesty, do you
> really notice a difference?
>
> kili


Yes a big difference.

The main advantage is Cast iron "holds" the heat better than most is not all
non-stick stuff.

Dimitri

kilikini wrote:
>
> I can see what you mean. Actually, the sizzle isn't quite the same either
> in non-stick, is it? What if you wanted to make a gravy out of the
> drippings, though? It's much easier with non-stick.
>
I can't think of any way in which it's easier with non-stick. More
importantly, non-stick does not generate the 'fond' that lends so much
flavor to pan gravies--the little browned bits that stick to the cast
iron or stainless steel pan, which you then scrape off when you
deglaze. -aem