or Connect
New Posts  All Forums:Forum Nav:

Cookware question

post #1 of 9
Thread Starter 
On several cooking shows I have noticed that the stove top pans double for the oven as well. What type of pans are they stainless or cast iron. I did notice that they are all metal.. I don't currently have either type, but am interested in stainless.
post #2 of 9
The main issue is the handles. All those stay cool plastic/silicon/wood handles are ruined in the oven.

But the pot/pan material can be stainless steel, cast iron, aluminum. I suppose even some glass/ceramics are stove top safe and oven safe. If you want to broil in the pan, don't use non-stick coated pans.

Also pay attention to lids. Glass lids slowly lose their temper when used in the oven but I do use them in there. And also many lids have oven un-safe handles too.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #3 of 9
Thread Starter 
I noticed chef using alot of olive oil, thats for the non stick part in a cast iron or stainless pan?
post #4 of 9
If you're doing something like pan roasting a piece of steak then the oil is partly used as lubrication. How much oil you use is generally due to personal preference, but you only need a little more oil than if you use a non-stick pan.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
Reply
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
Reply
post #5 of 9
If the pan looks a shiny silver color, it's stainless steel. If it looks dull black, it's probably cast iron, although it could also be carbon steel.

Most cooks on TV use stainless steel, because they are sponsored by manufacturers who specialize in stainless steel cookware - also maybe because it looks better on TV.

About the handles, I use a stainless steel pan that has a stainless steel handle, so it goes in the oven. But the handle takes quite a bit of space in the oven, which may end up being a problem if the oven is already crowded with a couple large dishes. I've seen some chefs use the detachable handles - put the skillet in the oven, press a button on your handle and the handle comes off, close the oven. That's probably a good idea if you have a smaller oven or if you usually crowd it with dishes.
post #6 of 9
Thread Starter 
Great replies guys thanks. I cook one thing at a time.. for now anyway..:)
post #7 of 9
Thread Starter 
What is the opinion of all- clad?
post #8 of 9
Watch out for detachable handles. Unless they're designed and made very well and sturdily, it can be tricky to get them clicked on, and then there is a danger of dropping a hot pan and its contents because the handle isn't on right. DON'T try to attach the handle in the hot oven and lift it that way: lift the pan like a normal hot dish, and only attach the handle when it's on a sturdy surface where you can work.

All-Clad is generally excellent. One person here had a very bad experience and warns everyone that they're horrible, but nobody else -- including myself -- seems to have had anything but good experiences.
post #9 of 9
That's a good question. I know there are others way more expert at cookware than I am. I researched stainless steel pans a few months ago when I decided to buy one.

I ended up buying a Calphalon 10" tri-ply, and I love that pan, although I can't obviously compare it to the All-Clad that I didn't buy. It seemed overpriced, and in the end I made my choice on the shape of the handle. The All-clad has a straight, high handle that seems great for flipping omelettes or crepes or something.. but that's not what I'm using that pan for (more like steaks, chicken, pork, fish & seafood, sauces, etc..).

I bought another big calphalon stainless steel saute pan that I got for a bargain at Marshall's (You can also try Ross if you have one around). It goes in the oven, but I've never tried. I use it for big casserole dishes, braising, paella, risotto etc.. it's great too, love it. Here again I preferred the shape of the Calphalon over the All-Clad.

There's also Demeyer and Mauviel, if you want to go crazy... :D
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking