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View Poll Results: What is the frying pan of choice...?
Seasoned Cast Iron. 27 69.23%
Stainless. 4 10.26%
Teflon coated aluminum and/or the like. 7 17.95%
none of the above for me thank you. 1 2.56%
Voters: 39. You may not vote on this poll

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Jun 28, 2010, 12:59 AM
Suspended Account
Bilbobaker's Avatar
Poll

Frying pan favorite.


What do you and yours use to fry food in?
Cast Iron, Stainless or Teflon coated?
Jun 28, 2010, 01:57 AM
Fly Runaway Fans
I use teflon (polytetrafluoroethylene). My dad sent me a T-fal in 1978 and it still works. Teflon is temperature restricted though. Things it won't do well. Like really "fry", around 450*. But mostly I just make omelettes or brown beef and sausage for spaghetti.

Properly cared for cast iron seems widely regarded as superior. Stainless is little use at all in a skillet. On top of that, it leaches nickel into food, and nickel is toxic.
Jun 28, 2010, 02:03 AM
Suspended Account
Bilbobaker's Avatar
I didn't know that about Stainless steel.
Jun 28, 2010, 03:47 AM
Registered User
Quote:
Originally Posted by Bilbobaker
I didn't know that about Stainless steel.
Depends on what alloy your ss cookware is made of. Most ss cookware is made of 18/0, 18/8 or 18/10 alloy (chromium / nickel content in percent). If you've concerns about nickel, select 18/0 alloy without any nickel.

All minerals are toxic in excess.

Iron cookware leaches iron into food and high iron levels have been linked to cancer and bacterial infections.

Aluminum cookware leaches aluminum into food and aluminum has been linked to Alzheimer's disease.

No one really knows about the plastic coatings because the experiment just hasn't been running long enough.

The only completely safe way to avoid health concerns associated with cookware, is to not cook your food at all. You'll probably die prematurely of an intestinal illness, but at least you'll know it wasn't the cookware that got you.

I use teflon coated and stainless cookware, definitely no cast iron.
Jun 28, 2010, 04:33 AM
sensitive artsy type
Treetop's Avatar
I have a high carbon steel wok, is it going to kill me?
Jun 28, 2010, 04:48 AM
Out of Time
Quote:
Originally Posted by Treetop
I have a high carbon steel wok, is it going to kill me?
No, but what you cook in it might.
Jun 28, 2010, 05:22 AM
Closed Account
Quote:
Originally Posted by Treetop
I have a high carbon steel wok, is it going to kill me?
Not if you cook your food properly....it all depends on how you wok your dog.
Jun 28, 2010, 05:42 AM
sensitive artsy type
Treetop's Avatar
No man is an island
No man woks alone.
Jun 28, 2010, 06:23 AM
Chillin till SEFF
bildo baggins's Avatar
Cast iron for chicken and pan fried corn bread. Eggs and light work usually get the non stick
Jun 28, 2010, 06:26 AM
St. Boondock
FL Knifemaker's Avatar
Cast iron outdoors, TFals indoors.
Jun 28, 2010, 06:32 AM
Chillin till SEFF
bildo baggins's Avatar
I got some TFal on the recommendation of George Costanza's Pops. I have yet to be impressed with commonly available non-stick stuff. Most all of it is too thin and warps. I do like the Circulon stuff alright tho
Jun 28, 2010, 06:42 AM
Registered User
None. We don't fry anything.
Jun 28, 2010, 06:47 AM
Chillin till SEFF
bildo baggins's Avatar
Quote:
Originally Posted by mrodgers
None. We don't fry anything.



Whuuuuuuut! Come on man What about Twinkies
Jun 28, 2010, 06:53 AM
Thanks for the Fish!
aerogel's Avatar
Cast Iron
Jun 28, 2010, 07:14 AM
St. Boondock
FL Knifemaker's Avatar
Quote:
Originally Posted by Treetop
I have a high carbon steel wok, is it going to kill me?
I don't they high carbon steel is used for fry pans. I could be but I would think they would use a basic lower carbon steel that is much more easy to form and not warp as it goes through heat cycles.


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