cooking tips for morans

[Dids]

Al,

I'm not the best person to answer this, but.

I think cast iron, in theory, heats evenly, and holds temp better.

If it's good and seasoned, it can get almost non-stickish, and there's a touch more versatility there.

I've never really used steel.

CSC should answer this for us or someting.

[DonkeyKongSr]

Shop at restaurant supply stores. Most are open to the public and offer restaurant quality supplies (i.e. made to take a beating) and aren't very expensive. Just Google for "restaurant supply [your city]" and you shoud find them.

[DonkeyKongSr]

[ QUOTE ]
Dids - I have a nice cast iron skillet - but have been using the stainless steel one more recently (in large part cause I just got this All Clad set for a gift). Also I like how evenly it heats everything (no hot spots).

What are the basic pros / cons here?

-Al

[/ QUOTE ]

A properly seasoned cast iron skillet is awesome. It becomes non-stick. Keeping it properly seasoned is a little tough and takes some time. Read up on seasoning methods before ever using a cast iron skillet the first time to ensure it's good from the start.

One advantage over true nonstick pans is you can scratch them without permanently destroying the nonstick surface.

[Ron Burgundy]

Al,

Stainless and cast iron both work well. The more important thing is that it's a quality product. All Clad is very good, you don't need to buy a cast iron skillet, unless you wanted one for some other reason.

[SamIAm]

[ QUOTE ]
Stainless and cast iron both work well. The more important thing is that it's a quality product. All Clad is very good, you don't need to buy a cast iron skillet, unless you wanted one for some other reason.

[/ QUOTE ]
Note that Ron is referring to "quality products" with respect to the stainless. "Quality" cast iron skillets cost $10. [img]/images/graemlins/smile.gif[/img]
-Sam

[SamIAm]

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Always let your meat rest, especially beef, for about 5 minutes.

[/ QUOTE ]
Since this is a basic tips thread, I thought I'd clarify to add that you're letting the meat rest after cooking, so the juices redistribute instead of gushing out when you cut.
-Sam

[Aloysius]

Thanks guys for info on "stainless steel vs. cast iron". Yeah no way I spring for an All Clad set myself as a casual at-home chef (thank you parents). It is fun to cook with though and makes me want to cook way more [img]/images/graemlins/smile.gif[/img]

[ QUOTE ]
Taste as you go, taste often.

[/ QUOTE ]

That's a good tip - I should do that more often. I will also add:

[ QUOTE ]
Clean as you go.

[/ QUOTE ]

-Al

[Ron Burgundy]

Your parents got you the All Clad set?! Can they adopt me?

[CrazyEyez]

re: cast iron vs. non-stick

If I want to cook a steak using the "sear in the pan, shove in the oven for a few minutes" method, will that ruin my non-stick pan?

[Aloysius]

Ron - hahaha learn some Korean and get back to me.

It's the 7-piece set which is perfectly fine for my needs. My parents are very into food / cooking - I think by buying me nice cookware they believe it will guilt me into cooking more (and it has kind of worked).

-Al