What is the main advantage of these pans over good old cast iron skillets, such as a Griswald or Wagner pan? Thanks.
1784945
I really don't see any advantage. I think it is just a personal preference, for me anyway. Now that I have had this pan for awhile, I really do prefer cast iron. Although, I do like the handle on this one better. It doesn't get hot like the cast iron because it is quite long.
1784946
Faster heating and cooling vs. traditional cast iron, lighter weight/easier to manage slinging pans around the kitchen, and functionality is basically the same as cast iron.
1784947
In my experience they handle high heat cooking better than cast iron pans (I own these as well). They are much less likely to scorch.
1784948
As heavy as this pan is, just because of its size, a cast-iron pan of the same diameter would weight twice as much, and be pretty much impractical. My DeBuyer hangs from a hook in the wall. That would be impossible with cast-iron. I also like this has a nice non-stick quality right out of the box. (Not quite teflon, but pretty non-sticky!) This also makes it much easier to clean than any of the cast-iron I have.
801963
hi. i bought the iron to be a "purist." it's too heavy for everyday use, and if you try to lift the skillet with the iron lid on it, you'll need a helper! go for the glass!
971788
Yes. My mother came to visit and was impressed with them. Easy to clean is a big reason for me to enjoy them. I use the large skillet to do a steak every now and then and it works great. My only complaint is the skillets could be deeper.
1922969
Cast iron woks take a long, long time to get hot. Had one and did not like it. Steel is better and 14 inches is more than enough for two.
1631070
I also have a set of Farberware that is 40 years old and I still love it which is why I purchased these pans. I despise the "coated" cookware which is another reason why I purchased these pans. However, I guess the "sticking" question would have to be answered by "it's according to what you're cooking". For instance, I use PAM in my pans before frying an egg; and I saute veggies with olive oil so I've never had an issue with food sticking. I really like the ease in cleaning these pans. I would recommend Farberware stainless cookware to anyone.
796798
I have this Dutch Oven and a similar Le Creuset. On gas ranges I prefer cast iron. For electric ranges I prefer this one in stainless. I'm buying another because I'm now cooking on electric and I'm no longer seeing them at Marshals. Just the inferior ones with welded on bottoms. Cast iron takes too long to heat on electric.
228521
depends on the piece. larger pots have a heavy bottom for even cooking. had mine for at least 40 years, wouldn't haveanything else (I've tried a few along the way) After all these years, I still think Farberware is the best. Don't know about the new (non-stick) skillets.
524089
I have both. I use the cast iron at home and the aluminum for tailgating. The former is heavier and works better. The aluminum grate works fine but is showing signs of wear and won't last as long as the cast iron. I'd say the cast iron is better.
1636441
I own both an advanced 3.5 qt pot and three nouvelle skillets. Both have the hard annodized surface which is very nice and durable (even though they say you can use metal utensils I stick with wood, plasitc or silicone). The nouvelle has the multi-metal multi-layered bottoms which distrubute heat very evenly as well as are less likely to warp which was a big concern for me. The nouvelle pans also have the flush rivets for the handles which are a very nice feature as well. I would do the same as I did and buy the nouvelle skillets and go with the advanced for the pots. Hope this helps.
439214
No, the new ones, no matter if they say they are seasoned are not ready for scrambled eggs etc. Just use your regular teflon coated skillets for that. For frying or baking in the oven, the cast iron skillet is great. After you use it for a long time, it will fianlly began to get seasoned. Wash it in sudsy water after each use, rinse and dry it, no dishwasher. I have lots of cast iron skillets in all sizes (10 of the 6"size for making hamburger buns, Schloskies bread etc.) and they are all seasoned but then I am almost 80 years old, I have had them a long time. You might find these old skillets at yard sales of on E-Bay. They are the best No, the new ones, no matter if they say they are seasoned are not ready for scrambled eggs etc. Just use your regular teflon coated skillets for that. For frying or baking in the oven, the cast iron skillet is great. After you use it for a long time, it will fianlly began to get seasoned. Wash it in sudsy water after each use, rinse and dry it, no dishwasher. I have lots of cast iron skillets in all sizes (10 of the 6"size for making hamburger buns, Schloskies bread etc.) and they are all seasoned but then I am almost 80 years old, I have had them a long time. You might find these old... » Read More No, the new ones, no matter if they say they are seasoned are not ready for scrambled eggs etc. Just use your regular teflon coated skillets for that. For frying or baking in the oven, the cast iron skillet is great. After you use it for a long time, it will fianlly began to get seasoned. Wash it in sudsy water after each use, rinse and dry it, no dishwasher. I have lots of cast iron skillets in all sizes (10 of the 6"size for making hamburger buns, Schloskies bread etc.) and they are all seasoned but then I am almost 80 years old, I have had them a long time. You might find these old skillets at yard sales of on E-Bay. They are the best « Show Less
1278918
The Zwilling TruClad line is heavier than the other Zwilling lines. Pans weigh similar to what an All-Clad or ScanPan pan of the same size/configuration weighs. Much less than cast iron, but not at all "too light." BTW, the other Zwilling lines are fine, but I don't think as good. The TruClad pans we have, the non-stick skillets and the regular pots, are GREAT!!! It's close, but I think the nonstick skillets are better than All-Clad and as good as the top of line ScanPan (we have all three - different houses). Our experience is they work very well on gas, and they work very well on induction. The Zwilling TruClad line is heavier than the other Zwilling lines. Pans weigh similar to what an All-Clad or ScanPan pan of the same size/configuration weighs. Much less than cast iron, but not at all "too light." BTW, the other Zwilling lines are fine, but I don't think as good. The TruClad pans we have, the non-stick skillets and the regular pots, are GREAT!!! It's close, but I think the nonstick skillets are better than All-Clad and as good as the top of line ScanPan (we have all three - different houses). Our experience is they work very well on gas, and they work very well... » Read More The Zwilling TruClad line is heavier than the other Zwilling lines. Pans weigh similar to what an All-Clad or ScanPan pan of the same size/configuration weighs. Much less than cast iron, but not at all "too light." BTW, the other Zwilling lines are fine, but I don't think as good. The TruClad pans we have, the non-stick skillets and the regular pots, are GREAT!!! It's close, but I think the nonstick skillets are better than All-Clad and as good as the top of line ScanPan (we have all three - different houses). Our experience is they work very well on gas, and they work very well on induction. « Show Less
439211
No teflon. I think this is the reason for the interest in going back to cast iron. First of all, iron traces is almost healthy and second of all, there is no "bad stuff" to peel off and be ingested with the food. I'm impressed with my Lodge cast iron products. When cared for as directed for seasoning and cleaning, they work almost as well as teflon for releasing food. And the pans get better with use. I do suggest that you do research the care and follow that protocol for best results.
1759342
Cast iron is great. A patina builds and the heat is even so that I can do three grilled cheese sandwiches at a time. The holes are for hands to get a less hot section of the iron. There is a ridge around the ironso that the grease does not flow over the edge. It is heavy and works well.
761012
Was given the Nuwave induction coop top - My expensive pans (bought over 30 years ago and still working great), did NOT work on the Nuwave. After looking at several stores locally, I did not find anything I could use on my Nuwave. I have several cast iron pans, so I could use them, but they are so heavy and I am handicapped. I ordered 2 sets of the pans (my sister was given a Nuwave at the same time I was). Your answer is a decidedly "Yes" . I am really glad they not only work, they are easy to clean and also look nice.
647814
the difference is clear .. if you want the grill marks from the competition cast iron is the answer, but if you do indirect or l & s can do without! for me is irreplaceable .. andrea
2118597
I used cast iron skillets on a glass top stove and had no adverse results- I did only use them on glass top for about a year (then we moved & had gas stove). Just be careful not to slam it down & hold onto the handle whenever stirring to minimize the risk of scratching the surface.
283887
Lodge is a very good brand of cast iron cook wear, cast iron heats more evenly and holds the heat longer, it does clean pretty easy even if the enamel does stain if you use tomatoes in it , which of course I do.