Pots and pans?
- Thread starter thewop
- Start date
WhyTF would you want to put a pot or a pan in the freaking dishwasher?
Get yourself a set of nice set of cast iron pans, season them right, and they're non-stick and non-scratch forever. They get better the more you use them.
hawkeyetraveler
HR All-American
I am usually a pots and pans snob and have all clad for general purpose stuff.
But I love Green Pan for nonstick cooking. Has held up very well over time. Not sure they are all dishwasher safe...but the non stick works so well that cleaning it takes a few seconds.
https://www.greenpan.us/
But I love Green Pan for nonstick cooking. Has held up very well over time. Not sure they are all dishwasher safe...but the non stick works so well that cleaning it takes a few seconds.
https://www.greenpan.us/
Yeah bro, we only use grills because peens. Video games and sports amirite? Women be in the kitchen and sandwiches lolz.
Did I do that right?
Good cookware and good weapons.
I cast my iron in your wife's pan hashtag no plagiarisms.
I am usually a pots and pans snob and have all clad for general purpose stuff.
But I love Green Pan for nonstick cooking. Has held up very well over time. Not sure they are all dishwasher safe...but the non stick works so well that cleaning it takes a few seconds.
https://www.greenpan.us/
Even if some non-stick pans are dishwasher safe, I have never put one in the dishwasher. Not worth it. Plus it takes less than a minute.
I've got the carbon steel which is basically non stick after seasoning. Cheaper than all clad.
https://madeincookware.com/
https://madeincookware.com/
@FSUTribe76 recommended these https://www.costco.com/j.a.-henckel...-nonstick-cookware-set.product.100397883.html in this thread https://iowa.forums.rivals.com/threads/any-cookware-recommendations.302873/#post-7362301 I bought them and they are amazing. Relatively inexpensive. Can use metal spatulas and spoons on them if you want. Dishwasher safe. Not the kind of non-stick surface that gives you cancer. Can get them pretty hot although not cast iron hot. Come with lids. All around awesome and would buy 100 times out of 100.
Thanks! Are the handles comfortable when they're loaded? They look a bit flat. I won't hear the end of it if not.
Pots are and pans are heavy. If you read the reviews on Costco some people bitch about that. But that is because they are quality. I think they are comfortable and love them, but I am a jacked HROTer like you. I guess if you've come to know FSUTribe on this board and he says they are the best for what you are looking for I would also trust that endorsement... Word to the wise is that they are only sold through Costco and most stores don't have them. Don't waste a trip there, just order them online and they come soon enough.
Only took the first reply for the pots and pans snobs to show up
Op - Anolon Nouvelle Copper are very nice nonstick pans...and inexpensive. Excellent quality, comfortable handles, and oven safe to 500 F (although I don’t). Also, I wouldn’t use steel utensils despite the claim it’s safe. With proper care (no dishwasher) they’ll last longer than you. You can find them on Amazon.
I have a few All Clad and they’re ok but in my opinion they’re way overrated and overpriced.
I like De Buyer for carbon steel. Easy to keep seasoned too.
I have a few All Clad and they’re ok but in my opinion they’re way overrated and overpriced.
I like De Buyer for carbon steel. Easy to keep seasoned too.
I've been looking for a set. Reviews are overwhelmingly good but one common theme in the 1 star reviews is that "eggs stick". Have you had this issue?
Just my opinion fried egg sticking is an issue with the cooking technique. I fry eggs on seasoned carbon steel and they don’t stick. Someone else can use the same pan and they’ll stick. The vast majority of the time sticking is a technique problem. Lots of help on YouTube for this.
No. I make omelettes and scrambled eggs with no oil or anything. I just brown the ham, then pour in the eggs, top with cheese and put the lid on to let it melt. Well I guess eggs do stick to the little metal "buttons" on the inside of the pan where the handle attaches (pictured below). I can live with scrubbing that. Otherwise, if you just blast it with hot water when you're done, everything flies off the surface.
I can attest to the fact she has not. At the time of this posting, she was in the room when OPs dad and I were going to pound town.
Sweet. Please give us a review in this thread either affirming the recommendation or calling me out as peddling bullshit!
I can attest to the fact she has not. At the time of this posting, she was in the room when OPs dad and I were going to pound town.
a cuck wife, huh?
Calphalon Elite pans that you can get at Williams-Sonoma.
https://www.calphalon.com/en-US/use-and-care-calphalon-williams-sonoma-elite-nonstick
High end pans, the non-stick is legit and is applied in a different manner, it is supposed to be infused into the metal, so it isn’t going to flake off. They claim dishwasher safe and metal utensil safe. There’s no way I’m doing either considering how expensive they are. But they are really easy to clean by hand, so the dishwasher isn’t needed. We’ve started to replace the most commonly used pans that are showing their age from our original set with these.
Having said that I’m starting to get into cast iron cooking lately and additionally have a tri-ply brazier pan for certain uses. Tri-ply can go into the dishwasher. But my wife stays the heck away from the cast iron because that is my stuff and she knows she’ll screw it up.
https://www.calphalon.com/en-US/use-and-care-calphalon-williams-sonoma-elite-nonstick
High end pans, the non-stick is legit and is applied in a different manner, it is supposed to be infused into the metal, so it isn’t going to flake off. They claim dishwasher safe and metal utensil safe. There’s no way I’m doing either considering how expensive they are. But they are really easy to clean by hand, so the dishwasher isn’t needed. We’ve started to replace the most commonly used pans that are showing their age from our original set with these.
Having said that I’m starting to get into cast iron cooking lately and additionally have a tri-ply brazier pan for certain uses. Tri-ply can go into the dishwasher. But my wife stays the heck away from the cast iron because that is my stuff and she knows she’ll screw it up.
How do you clean cast iron? Just leave it filthy or what? Honest question. I just bought one and am planning on using it today. Its preseasoned supposedly.
Some people just wipe them out but my wife washes her’s lightly. Trick is to not wash hard enough to take off the seasoning. She has one that she uses to bake cornbread and nothing else.
Its an easy decision to order highly rated products from Costco. The return policy makes it not worth spending too much time researching.
I wash mine with warm water. Dry a bit and put away. Once in a while I pour in a small amount of oil. Wipe around to spread and into a warm oven for a bit.
If I have to clean it out I use a little bit of salt and gently scrub.
I picked up a carbon steel pan a few weeks ago and really like it. All the advantages of cast iron without the weight.
I don’t use cast iron much anymore, but if it’s seasoned nicely all you should need is a paper towel and some water. If you have some burned on particle pour in some course salt and scrub with a paper towel. The salt is just an abrasive.
Everyone has their idea of how to properly season cast iron and carbon steel. There’s nothing to it but people make it more complicated than necessary.
If new...clean well. Then warm on medium flame...just warm. Pour in 1-2 mm depth of grape seed oil. Turn on high flame until it smokes. Discard oil and polish with cotton cloth or paper towel. Cool.
Last edited:
