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  1. #1
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    Cujo's Avatar
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    Stainless Steel cookware?

    So my old faithfull (10 years) iron frying pan developed a crack across the middle, no doubt bought about by years of abuse since I discovered that a very good way to clean caked/baked on crap was to sit it on the flame untill it's really hot, them turn the cold water on it while scrubbing it.
    The temperature of the pan seems to super heat the water instantly or something, the result is clouds or steam and possiblt burned fingers as I scour it in the steam.
    Brilliant way to clean the most burnt offerings off it, but apparently not good for the iron.
    Won't be doing that with the replacement, A rather expensive stainless steel pan.
    Nice thick base, solid as hell, handle constructed in such a way that if sometime in the ensueing years it comes adrift, easy enough to reafix.
    I expect something like this to last a fucking long time.
    Anyway, I ramble.
    The thing is the woman in the shop was babbling on (well 3 of them plus the missus) about some problem with frying with stainless steel, you can't brown the meat is I THINK what they were saying. but I'm not sure.
    Does anyone have any idea about the pros and cons of using stainless steel?
    Mostly the cons, the missus was trying to talk me out of it for some reason. I wasn't in the mood to listen at the time but now I'm hoping there isn't some real issue with cooking with Stainless.
    Some things I use the pan for.
    Spaghetti sauce (tonight)
    Curry sauce,
    steak
    Pan fried fish
    Fried eggs
    Omlettes.
    Pancakes.
    Hash browns.
    Schnitzel
    Sausages
    Bacon
    fried potatoes.(or any leftovers really)
    Potatoe chips (crisps)
    Tortilla
    Loads of stuff now I think about it.
    A very useful piece of kit a good frying pan.
    "In my professional assessment as an intelligence officer, Trump has a reflexive, defensive, monumentally narcissistic personality, for whom the facts and national interest are irrelevant, and the only thing that counts is whatever gives personal advantage and directs attention to himself."

  2. #2
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    + excellent heat distribution

    why not look into a cast iron pan in stead of stainless steel
    cast iron (without any fancy coating, easy slip crap) is in my view the
    real superior thing for cooking
    dead easy to clean, last a life time

  3. #3
    Molecular Mixup
    blue's Avatar
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    iron is the king , once you have got it home anyway - they can be heavy ,
    as the iron itself leaks into the food you cook and makes its healthier

  4. #4
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    How about a nice thick non stick wok ?

    I use mine all the time ,, multi functional ,, have a lid with it to ,, good if you have limited cupboard space .

  5. #5
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    Quote Originally Posted by Koojo
    The thing is the woman in the shop was babbling on (well 3 of them plus the missus) about some problem with frying with stainless steel, you can't brown the meat is I THINK what they were saying. but I'm not sure.
    Stainless steel frying pan is a good choice...no worries there mate.

    They were probably going on about the way meat sticks to the bottom easily when browning. However, this is nothing to worry about. First make sure the meat is out of the fridge for a while before cooking and after browning, pour in some stock or wine and scrape the remains off the bottom of the pan. It makes a great addition to the gravy/sauce etc. In fact, that's the way I clean the pan after browning....

  6. #6
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    Quote Originally Posted by nigelandjan View Post
    How about a nice thick non stick wok ?

    I use mine all the time ,, multi functional ,, have a lid with it to ,, good if you have limited cupboard space .

    I use cast iron woks, have one big and one small,
    just excellent

    no need for any non stick stuff or easy slip or whatever,
    cast iron is the king
    the even heat distribution is superior

    and they are very easy to clean, very easy

  7. #7
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    Get cast iron and season it properly. Best non-stick surface around.

  8. #8
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    Thanks guys.
    The deal is done, I already bought it so I won't be getting a cast iron one any time soon.
    i did look around, couldn't find a cast iron pan here believe it or not.

  9. #9
    Days Work Done! Norton's Avatar
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    Quote Originally Posted by Koojo
    couldn't find a cast iron pan here believe it or not.
    I had same prob. Sure one can be found somewhere but not at all the usual places. I still have one I got from my mum. I wanted a second but couldn't find.

    Agree with all comments re cast iron skillets. They are best overall.

  10. #10
    Member jingoist's Avatar
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    Where can you buy cast iron cookware in Thailand? I have never seen it, but also never looked for it.

  11. #11
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    Quote Originally Posted by jingoist View Post
    Where can you buy cast iron cookware in Thailand? I have never seen it, but also never looked for it.
    Cast iron pans are few and far between in LoS,
    I've seen some in BKK, Emporium shopping mall on Sukh, next to soi 24.

    I have also seen some in one of the malls close to Siam BTS stop, can't
    remember which mall though.

    (Might be worth checking out companies selling cookware to restaurants and hotels.)

  12. #12
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    true value

    stocks them, at about 3X the USA price in TBH of course, sticker said real "Made
    in the USA" not china clone crap

  13. #13
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    Quote Originally Posted by Makmak456 View Post
    stocks them, at about 3X the USA price in TBH of course, sticker said real "Made
    in the USA" not china clone crap
    True Value currently have a 20% off sale for members.

  14. #14
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    The Fresh Prince's Avatar
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    Where's true value?

  15. #15
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    Decent cookware has to be imported.

    You get what you pay for and technology has moved on but for simplicity and longevity the cast iron ware made by Le Creuset, for example, is brilliant and will last a lifetime although if you drop the lids on an unyielding surface viz flagstones or other hardened tile surfaces they can crack. I know this from bitter experience.

    Three pots from a casserole down to boiling an egg size will encompass most recipes and a decent griddle for frying steaks or paella type dishes with a lid completes the package and allows use between stove and oven. An omelette pan must be dedicated to that sole use, exclusively. When done with, give a clean and a wipe with some oil. A simple, shallow pan of 9inch diameter of stainless steel is quite sufficient.

    I think Emporium/Paragon stock the brand.

  16. #16
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    Quote Originally Posted by Koojo View Post
    So my old faithfull (10 years) iron frying pan developed a crack across the middle, no doubt bought about by years of abuse since I discovered that a very good way to clean caked/baked on crap was to sit it on the flame untill it's really hot, them turn the cold water on it while scrubbing it.
    The temperature of the pan seems to super heat the water instantly or something, the result is clouds or steam and possiblt burned fingers as I scour it in the steam.
    Brilliant way to clean the most burnt offerings off it, but apparently not good for the iron.
    .


    Yeah. Not good for the iron.

    Add my vote for Le Creuset. Heavy as hell, but will last a life time.

  17. #17
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    on suckyvit about soi 53 I think
    in Pattaya

  18. #18
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    Quote Originally Posted by The Fresh Prince View Post
    Where's true value?
    There is a couple of them.

    True Value Thailand - Quality for your home hardware, home improvement and gardening

  19. #19
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    Good on ya , lad

  20. #20
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    Cheers.

  21. #21
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    In pattaya, corner of Therapasit and Suckyevit soi across the street +/- 50M
    Tesco/lotus

  22. #22
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    I concur about the cast iron pans.
    Not only that but you can take the handles off and use them in the oven.

    The ex dropped the dutch oven in the sink and cracked it, the sink I mean.
    Stupid bitch never told me. Seems it was my fault as I bought the pans and they were too heavy.

    How and why did women get the vote ?

    Orrens

  23. #23
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    Grower's Avatar
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    Quote Originally Posted by Bazzy
    Best non-stick surface around.
    LOL, cast iron (properly seasoned) is the original non-stick cookware.
    I won't use the "non-stick" cookware because at high heat it gives off vapors of the toxic variety (from the coatings).
    All of my kitchen cookware here is non-coated stainless. I really like the double bottomed stuff from Zebra; super quality and heavier gauge than Seagull.

  24. #24
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    Cast iron is available at Rimping supermarket in CM.....but @ 3x the cost of US. I used to swear by them, but some of the newer generation aluminum pans with these hi tech coatings....sort of like an enamel are foolproof. They even season well and you can get them hot enough to blacken a steak and it cleans easier than cast iron.....but at a cost. I paid 3,000thb+ for one at the Index shop here in CM 5 years ago and it's still as good as new and an egg won't stick to it even after the wife has abused it. Best thing is that it weigh's less than half of a cast iron pan and has a cool handle.

  25. #25
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    thermal shock

    Quote Originally Posted by Koojo View Post
    So my old faithfull (10 years) iron frying pan developed a crack across the middle, no doubt bought about by years of abuse since I discovered that a very good way to clean caked/baked on crap was to sit it on the flame untill it's really hot, them turn the cold water on it while scrubbing it.
    The temperature of the pan seems to super heat the water instantly or something, the result is clouds or steam and possiblt burned fingers as I scour it in the steam.
    Brilliant way to clean the most burnt offerings off it, but apparently not good for the iron.
    Won't be doing that with the replacement, A rather expensive stainless steel pan.
    Nice thick base, solid as hell, handle constructed in such a way that if sometime in the ensueing years it comes adrift, easy enough to reafix.
    I expect something like this to last a fucking long time.
    Anyway, I ramble.
    The thing is the woman in the shop was babbling on (well 3 of them plus the missus) about some problem with frying with stainless steel, you can't brown the meat is I THINK what they were saying. but I'm not sure.
    Does anyone have any idea about the pros and cons of using stainless steel?
    Mostly the cons, the missus was trying to talk me out of it for some reason. I wasn't in the mood to listen at the time but now I'm hoping there isn't some real issue with cooking with Stainless.
    Some things I use the pan for.
    Spaghetti sauce (tonight)
    Curry sauce,
    steak
    Pan fried fish
    Fried eggs
    Omlettes.
    Pancakes.
    Hash browns.
    Schnitzel
    Sausages
    Bacon
    fried potatoes.(or any leftovers really)
    Potatoe chips (crisps)
    Tortilla
    Loads of stuff now I think about it.
    A very useful piece of kit a good frying pan.
    The very hot pan and the cold water don't mix, IE cracked pan

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