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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Old Jun 28, 2010, 01:59 AM
Bilbobaker is offline
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Poll

Frying pan favorite.


What do you and yours use to fry food in?
Cast Iron, Stainless or Teflon coated?
Old Jun 28, 2010, 02:57 AM
arbilab is offline
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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.
Old Jun 28, 2010, 03:03 AM
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I didn't know that about Stainless steel.
Old Jun 28, 2010, 04:47 AM
DT56 is offline
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Quote:
Originally Posted by Bilbobaker View Post
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.
Old Jun 28, 2010, 05:33 AM
Treetop is offline
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I have a high carbon steel wok, is it going to kill me?
Old Jun 28, 2010, 05:48 AM
Highflight is offline
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Originally Posted by Treetop View Post
I have a high carbon steel wok, is it going to kill me?
No, but what you cook in it might.
Old Jun 28, 2010, 06:22 AM
Usta Bee is offline
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Quote:
Originally Posted by Treetop View Post
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.
Old Jun 28, 2010, 06:42 AM
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No man is an island
No man woks alone.
Old Jun 28, 2010, 07:23 AM
bildo baggins is offline
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Cast iron for chicken and pan fried corn bread. Eggs and light work usually get the non stick
Old Jun 28, 2010, 07:26 AM
FL Knifemaker is offline
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Cast iron outdoors, TFals indoors.
Old Jun 28, 2010, 07:32 AM
bildo baggins is offline
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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
Old Jun 28, 2010, 07:42 AM
mrodgers is offline
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None. We don't fry anything.
Old Jun 28, 2010, 07:47 AM
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Quote:
Originally Posted by mrodgers View Post
None. We don't fry anything.



Whuuuuuuut! Come on man What about Twinkies
Old Jun 28, 2010, 07:53 AM
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Cast Iron
Old Jun 28, 2010, 08:14 AM
FL Knifemaker is offline
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Quote:
Originally Posted by Treetop View Post
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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