Help me choose a 10" skillet
Hi there new to the forum here! I've recently moved into a new apt (off a relationship) and I'm piecing together a bang for buck set of cookware for to use in my tiny yet functional kitchen-some stuff I already have. I consider myself a novice/inter home cook but I'm enthusiastic to improve my skills and learn.
I want to add a 10" skillet to the mix as my all purpose browning and sauteeing pan. Since my new Lincoln WE 8" is gonna be for eggs only and my 12" lodge is a bit unwieldy. I have a gas range. Help me choose one of these and why:
Cuisinart multiclad pro stainless 10"
Cuisinart chefs classic non stick hard ano 10"
Lincoln Wearever Ceramiguard II 10"
Which would you recommend based on the stuff I already have???? I can't decide if I want another non-stick or not, and I'm not sure if I want to go cast iron.
My other cookware:
Lincoln Weareaver ceramiguard II 8" skillet-omlettes and eggs, I just picked this up on a recommendation I found on here and elsewhere. Non stick like greased lightning! and pro quality to boot.
12" lodge cast iron-I love the idea of cast iron, but I've rarely used this pan over 2 years I've had it. It's a bit unwieldy on my tiny 20" stovetop.
Le creuset-5.5 qt round (a new one on order-soups, stews, chili, slow cook and more, my #1 favorite pot)
Calphalon wok-stir fries and thai
Calphalon pasta/stock pot-does what it needs to
Cuisinart Multiclad pro stainless 2 qt saucepan-just got it really nice stuff
Cuisinart chefs classic stainless 3qt chef's pan-not sure what I'll use this for yet but picked it up b/c it was cool and super cheap and good for weeknight type stuff reheats etc.
Multiclad all the way. You don't want a thin disk bottom pan on a gas stove, and you won't find a 10 inch cast iron pan significantly less unwieldy than a 12 inch. Nonstick is useless for browning.
I'm a big Multiclad junkie, but for a skillet you could also do well with a Calphalon Tri-Ply or Contemporary. They're often on sale at BBB and I see them at Marshalls, etc. all the time.
Thanks pothead-that was helpful. I went back and searched some old responses to similar posts and I'm definitely leaning towards the stainless multiclad 10" right now for filling the niche of browning, sauteeing etc. I think I got all my other bases covered with my other cookware materials/styles...for now ; )
I'm trying really hard to think through every piece of kitchen gear I acquire, because I have such a small kitchen(and storage) to work with. Nothing worse than going to grab a pan from a cupboard or shelf and causing a "pot-a-lanche".
Pot-a-lanche. Hee. My boyfriend calls my setup "kitchen jenga." I'd go for the Calphalon tri-ply; they have a 10" skillet for $40 most places; if you get it at BBB it'll be $32, which is probably the best price you'll find on a multi-clad pan.
It is unfortunately that you have a bad experience with your cast iron pan. These pans can be really good. However, they are heavy and are not designed for tossing foods.
As such, I agree with others that a multiple clad 10" pan is your best bet based on your preference and your existing cookware. You don't need another nonstick pan. A stainless steel surface will allow to you to brown and caramaelized foods and creating fond. Stainless steel is also a very easy surface to take care off. You can use metal utensils with it and you can scrubb it. You need the cladding because you want the even heat distribution.
fishFromLand: "I want to add a 10" skillet to the mix as my all purpose browning an sauteeing pan."
Would 9.5" be close enough? http://naturalimport.com/inc/sdetail/...
If you are worried about the weight (you mentioned that your 12" Lodge is unwieldy), we can relieve some of your concern. The quality of the iron in the Iwachu Nambu skillet you see in the link is much higher than the quality of the iron in an everyday Lodge, and so the Iwachu can be (and is) made thinner -- in the same manner that old-time Griswolds were thinner than modern cast iron pieces -- while still retaining all of the properties that make serious cooks keep returning to cast iron again and again. And do not worry about Iwachu being an an "off brand"; they have been making cast iron cookware for about 400 years now, and the workmanship is exceedingly fine, requiring 64 to 68 steps, many of them hand craftsmanship, in the manufacturing. http://www.naturalimport.com/january2008
Unfortunately, the gorgeous models of Iwachu Nambu ware that tanuki soup owns are not sold in the United States, so far as we are aware.