| Archive for Active No-Carber Forums A veggie-free zone |
| Galeron |
Scanpan CookwearI came across this cookware by reading through 'Concise Bear.' He seems to think it is the best. I'm thinking of getting a couple of pieces myself. Bear stated the following...
http://www.scanpancookware.com/ My cast iron pan is great, but would love something truly non-stick that doesn't need maintenance seasoning here and there. I like the look of their professional grill pan. |
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| ReddyMcMeaty |
mine peeled after a short time | ||
| brklx |
Are you saying that your Scanpan peeled? That is bad news. I have an old Magnalite that has a similar type of coating no problems whatsoever, but I considered upgrading to Scanpan. |
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| Erasmus |
Restaurant Supply Store.
Buy an inexpensive, high quality regular old teflon pan. One that you WILL replace every 3 to 4 years. Then just use it for those "teflon apps". The rest of the time use ol' faithful, the cast iron pan. For your non-reactive cooking needs get a high quality multi-clad stainless pan. Lots of people report problems with scanpans. -E, who also suggests getting a wok, cast iron of course. 
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| Carnation |
I'd have to vote for cast iron, too. It doesn't take too long cooking with animal fat to get one slicker than snot. | ||
| ReddyMcMeaty |
You've got a real sexy way with words |
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| Carnation |
Slicker than freshly Zamboni'd ice? | ||
| Galeron |
I constantly do steaks in my cast iron pan, using tallow... but I don't seem to be able to build any type of season. 
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| Carnation |
Do some deep frying in it. And after every time you use it, give it a quick wash, grease it up heavily again, and put it back on the burner on heat for a few minutes. I got a new pan last summer and had it in pretty good condition in a few months. But my all-time favorite is my gran's egg pan. Nothing will stick to it! I can even make egg-crepes in it. | ||