Has anyone purchased a Geoffrey Zakarian enameled cast iron pan or one of
- Thread starter karennoca
- Start date
Just my opinion but I won't use coated cookware and consciously avoid made in China
I started using cast iron after repeatedly finding flecks of non stick coating in my food. I was replacing non stick pans regularly. So my opinion is very negative about non-stick as to me they are a fake bargain but if I wanted that, why would I bother with cast iron? There are plenty of non-stick solutions out there for any budget.
There is some trade off to using cast iron like weight. Personally over the years I have found cast iron EASIER to clean than non-stick. I use a wire scrubber and they are clean. Simple, effective, DONE! I don't have to worry about scratching. Just get them clean. Factor in cooking and heating and fussing over non-stick and buying and using special non-stick safe spatulas etc, and overall ease of use is very overrated in non-stick!!!
For cast iron I've gone through the seasoning process in the oven with flax oil and it works great. But you don't need to do that.
Also there are some lighter weight cast iron available. They are usually expensive though. There a few small biz manufacturers of cast iron in the U.S. now but haven't yet made a purchase because of price and for me the weight is not a big issue but I could see how it could be for a lot of people.
I started using cast iron after repeatedly finding flecks of non stick coating in my food. I was replacing non stick pans regularly. So my opinion is very negative about non-stick as to me they are a fake bargain but if I wanted that, why would I bother with cast iron? There are plenty of non-stick solutions out there for any budget.
There is some trade off to using cast iron like weight. Personally over the years I have found cast iron EASIER to clean than non-stick. I use a wire scrubber and they are clean. Simple, effective, DONE! I don't have to worry about scratching. Just get them clean. Factor in cooking and heating and fussing over non-stick and buying and using special non-stick safe spatulas etc, and overall ease of use is very overrated in non-stick!!!
For cast iron I've gone through the seasoning process in the oven with flax oil and it works great. But you don't need to do that.
Also there are some lighter weight cast iron available. They are usually expensive though. There a few small biz manufacturers of cast iron in the U.S. now but haven't yet made a purchase because of price and for me the weight is not a big issue but I could see how it could be for a lot of people.
options
don't mean to derail your thread, just listing some options for cast iron besides the default: Lodge
1) Landcaster Iron
2) Field Company
not sure if these are actually made in USA but sound interesting:
3) Marquette Castings
don't mean to derail your thread, just listing some options for cast iron besides the default: Lodge
1) Landcaster Iron
2) Field Company
not sure if these are actually made in USA but sound interesting:
3) Marquette Castings
You bring up good points. One of the best pans I have is an All- Clad test pan sent to me
because of a comment I made on this site about All-Clad. I got a PM from them asking me to be part of a team to test a new D5 (I think that is what it was called) technology and then be part of an online conference to give our comments. To this day, it is the best pan I have.as are all my All-Clad. Plus, they are made in the USA. Another great pan I have is an all-black pan by Swiss Diamond, Made in Switzerland. It is very easy to cook with and must be about 20 years old..
I was unable to find out exactly where Ray and Zakarian cookware is made...must be top secret. An article on Ray's cookware mention several countries including USA.
I too, avoid Made in China as much as I can.
I am looking at replacing a non-stick for all the reasons you mentioned. I am checking out Made In cookware which is giving All Clad some competition.
because of a comment I made on this site about All-Clad. I got a PM from them asking me to be part of a team to test a new D5 (I think that is what it was called) technology and then be part of an online conference to give our comments. To this day, it is the best pan I have.as are all my All-Clad. Plus, they are made in the USA. Another great pan I have is an all-black pan by Swiss Diamond, Made in Switzerland. It is very easy to cook with and must be about 20 years old..
I was unable to find out exactly where Ray and Zakarian cookware is made...must be top secret. An article on Ray's cookware mention several countries including USA.
I too, avoid Made in China as much as I can.
I am looking at replacing a non-stick for all the reasons you mentioned. I am checking out Made In cookware which is giving All Clad some competition.
Non-stick cookware isn't meant for high heat searing ever. Searing can be done in
cast iron or enamel cast iron or stainless or carbon steel, not a non-stick surface pan.
I love enamel cast iron and have several kinds--LC and some lesser brands, probably made in China. You can pretty well bet that Rachael's and Jeffrey's are made in China. For braising they can't be beat--sear and then add the liquids and cook.
But back to non-stick--I have a Tfal pan that is my go to pan for eggs--I can put a cold egg in a hot pan and it won't stick. Wonderful.
I have cast iron pans that were my mother's and while perfectly seasoned, they are not non-stick to cooking an egg, and it isn't necessary to have the high heat holding power of cast iron to cook an egg.
I have had many non-stick pans of various sizes but do not pay very much for them. When the surface breaks down, time to replace. But in recent years there are some really good surfaces being produced.
cast iron or enamel cast iron or stainless or carbon steel, not a non-stick surface pan.
I love enamel cast iron and have several kinds--LC and some lesser brands, probably made in China. You can pretty well bet that Rachael's and Jeffrey's are made in China. For braising they can't be beat--sear and then add the liquids and cook.
But back to non-stick--I have a Tfal pan that is my go to pan for eggs--I can put a cold egg in a hot pan and it won't stick. Wonderful.
I have cast iron pans that were my mother's and while perfectly seasoned, they are not non-stick to cooking an egg, and it isn't necessary to have the high heat holding power of cast iron to cook an egg.
I have had many non-stick pans of various sizes but do not pay very much for them. When the surface breaks down, time to replace. But in recent years there are some really good surfaces being produced.
I think she is asking about enamel cast iron which is different from non-stick. There is still
the "problem" of enamel cast iron being made in China for some but there are non-chinese ECI like Staub and Le Creuset.
As for American cast iron there is Lodge, still being made in USA and collectible brands like Favorite, Griswold, Wagner and others. They are available on Ebay some for very good prices.
There is certainly gorgeous cast iron being made now at eye watering prices.
Cast iron is a great cooking implement for those times it is best for and certainly any time if that is the choice. I use several different pans depending on the use.
It is really hard to see what Zakarian's is--it does seem to have a coating but whether it is enamel it's hard to tell even from descriptions. It's good looking cookware and well priced for marketing.
the "problem" of enamel cast iron being made in China for some but there are non-chinese ECI like Staub and Le Creuset.
As for American cast iron there is Lodge, still being made in USA and collectible brands like Favorite, Griswold, Wagner and others. They are available on Ebay some for very good prices.
There is certainly gorgeous cast iron being made now at eye watering prices.
Cast iron is a great cooking implement for those times it is best for and certainly any time if that is the choice. I use several different pans depending on the use.
It is really hard to see what Zakarian's is--it does seem to have a coating but whether it is enamel it's hard to tell even from descriptions. It's good looking cookware and well priced for marketing.
Zakarian is on QVC and there is a good video where he speaks about his pan
He mentions cast iron and enameled had a baby and that is what his pan is made of or some comment similar to this. I ofter wonder if they use their own pans at home. I know Ray does, as I have seen the shows from her home and they are on her shelves. She has some very good ideas with her designs and their ratings are very good for the pans.
I have several Le Creuset, very expensive but I do love them for braising. I strongly dislike how they stain, and look terrible inside after a year or so of heavy use. I have tried several suggested uses for cleaning, and it ruined the enamel inside.
He mentions cast iron and enameled had a baby and that is what his pan is made of or some comment similar to this. I ofter wonder if they use their own pans at home. I know Ray does, as I have seen the shows from her home and they are on her shelves. She has some very good ideas with her designs and their ratings are very good for the pans.
I have several Le Creuset, very expensive but I do love them for braising. I strongly dislike how they stain, and look terrible inside after a year or so of heavy use. I have tried several suggested uses for cleaning, and it ruined the enamel inside.
You know All Clad does seconds and damaged box sales every so often right?
That's where I've been getting all my All Clad.
When the All Clad outlet/seconds store was in town I would buy 1 piece a year. Even the sales staff couldn't tell what the defect was,
When they closed the stores, they started to have online sales - every so often. You have to sign up to get the emails that alert when the online will open. Of course it's only seconds and damaged box items, so what you're looking for might not be there each time they hold a sale.
I now have quite a few pans......
It's an addiction I know....
smileys/smile.gif
https://homeandcooksales.com/
https://homeandcooksales.com/
That's where I've been getting all my All Clad.
When the All Clad outlet/seconds store was in town I would buy 1 piece a year. Even the sales staff couldn't tell what the defect was,
When they closed the stores, they started to have online sales - every so often. You have to sign up to get the emails that alert when the online will open. Of course it's only seconds and damaged box items, so what you're looking for might not be there each time they hold a sale.
I now have quite a few pans......
It's an addiction I know....
smileys/smile.gif
https://homeandcooksales.com/
https://homeandcooksales.com/
And this black (carbon) steel fry pan is my next try - supposed to be non-stick when seasoned
Matfer Bourgeat Black Steel Round Fry Pan 11 7/8'
https://www.amazon.com/dp/B000KENOTK/ref=cm_sw_r_sms_api_i_1z6AFb7N36BBH
https://www.amazon.com/dp/B000KENOTK/ref=cm_sw_r_sms_api_i_1z6AFb7N36BBH
Matfer Bourgeat Black Steel Round Fry Pan 11 7/8'
https://www.amazon.com/dp/B000KENOTK/ref=cm_sw_r_sms_api_i_1z6AFb7N36BBH
https://www.amazon.com/dp/B000KENOTK/ref=cm_sw_r_sms_api_i_1z6AFb7N36BBH
I have the debuyer and gave one to each child for Christmas a few years ago. The one
I see at DS's is well seasoned. Mine not so much but I take the blame for that. I did "something" to one side in not seasoning correctly after one cooking episode and it is just not seasoned correctly. But I still think "non-stick" is a definition that is elusive. Mine requires lubrication for not sticking. Clean up is easy and it looks non-stick then BUT it is a GREAT pan and I love it. Definitely restaurant quality.
I see at DS's is well seasoned. Mine not so much but I take the blame for that. I did "something" to one side in not seasoning correctly after one cooking episode and it is just not seasoned correctly. But I still think "non-stick" is a definition that is elusive. Mine requires lubrication for not sticking. Clean up is easy and it looks non-stick then BUT it is a GREAT pan and I love it. Definitely restaurant quality.
G
Guest
Guest
Yes it is. I do it all the time.
It is not the actual non-stick surface which is usually PTFE, the same stuff that is put inside many heart bypass patients. It is generally what adheres it to the pan that is the problem. If one has scratches or nicks that is when the "glue" can seep out.
I worked for T-Fal. I found out a lot of info about non-stick. I use a lot of T-fal and always have. I replace them occasionally when they show too much wear but I have not only all the frypans and saucepans but also the chicken fryer, 4 at dutch oven, 8 liter, 12 liter and the not-made-any-longer 16 liter stockpots.I also have an oval roaster, a rectangular roaster (both in the original gray T-fal that was pushed into the surface of the pan instead of being "glued" on), cookie sheets, cake pans, bread pans (American and European) and probably some that I forgot I have.
I sear with high heat all the time.
It is not the actual non-stick surface which is usually PTFE, the same stuff that is put inside many heart bypass patients. It is generally what adheres it to the pan that is the problem. If one has scratches or nicks that is when the "glue" can seep out.
I worked for T-Fal. I found out a lot of info about non-stick. I use a lot of T-fal and always have. I replace them occasionally when they show too much wear but I have not only all the frypans and saucepans but also the chicken fryer, 4 at dutch oven, 8 liter, 12 liter and the not-made-any-longer 16 liter stockpots.I also have an oval roaster, a rectangular roaster (both in the original gray T-fal that was pushed into the surface of the pan instead of being "glued" on), cookie sheets, cake pans, bread pans (American and European) and probably some that I forgot I have.
I sear with high heat all the time.
This was brilliant, Cathy. I never knew all that. We lived by a beach town that was a winter mecca
foe Canadians. They would arrive in their RVs for a 3 month visit (usually Jan - Mar) and the "Belks Florida" store would fill the AISLES with boxes of teflon cookware during that time. You knew what time of year it was by the boxes of cookware in the aisles
foe Canadians. They would arrive in their RVs for a 3 month visit (usually Jan - Mar) and the "Belks Florida" store would fill the AISLES with boxes of teflon cookware during that time. You knew what time of year it was by the boxes of cookware in the aisles