Picks and Pans

You’re gonna love the clever wordplay here at Metakitchen HQ. As much as you love your favorite pan.

This here is gonna be one of those hybrid posts. By that, we mean that there will be a little info, a little promotional stuff, and a little fun. All rolled into one beautiful little package we call “Picks and Pans.”

One note: we’re running a very transparent operation here at Metakitchen, so we’ll tell you up front that there will be a clearly labeled ADVERTISEMENT or two within this post. That means an affiliate link, so we’ll be compensated if you purchase using the link. But we’re in the information and entertainment and connection business (but apparently NOT the comma business) here, so let’s try to do all three.

ADVERTISEMENT: Free Shipping on Cooking.com’s Exclusive 12-in. Everyday Pan <– Our advice is that you check this one out. You’ll see why in a hot second.

Everyone has a favorite pan, right? Frying pan, or sautee pan, or a saucier. Sometimes it takes a few years to get your favorites figured out – trial and error, more trial, more error. And who hasn’t had a run-in with cast iron?

metakitchen picks and pans

Some thoughts, then, about pans. Or, our picks of the pans. Thus the name: picks and pans.

Picks and Pans

First up, the graphic. Left to right, four different pans. We’ll give you our favorite, but first, here they are:

  1. Far left, Cuisinart non-stick frying pan. Purchased for…probably more than we should have paid.
  2. Anolon, deep, 9-inch non-stick. Anodized. Works okay…and happens to have a lid that fits perfectly (from another set). Got it from Freecycle, of all places. Don’t judge.
  3. Our favorite: Thomas Rosenthal. Who? What? If memory serves, we actually got this as a promotion from the local grocery store – you know, shop enough somewhere and they really want your business. It’s a 10-inch skillet, and it has become the family go-to for eggs and just about everything else we use a skillet for. (Which would include…eggs.)
  4. Calphalon, non-stick, 9″ wok-style pan. Works great, but, I’m not sure we use it enough.

Trial and error have played a role in which pieces of cookery we like, and which ones we try to avoid. These four go-tos happen to all be non-stick, and there’s one thing they have in common: they can’t go in the dishwasher.


Care and Feeding of Nonstick Pans

So we don’t use anything other than wood or plastic to stir – spatulas or spoons only, no metal whisks with any of these.

Did we mention they can’t go in the dishwasher? They also shouldn’t get more than a mild scrubbing, either. This means using the soft side of the sponge, and not the scratchy side. The worst of the four, the Cuisinart, needs to soak more often than the other three – its non-stick qualities aren’t all that great, to be honest.

What About Cast Iron?

We’re still sniffing around for the best cast iron pan – we haven’t found it yet, but we’re eager (since, if you’ve visited the post about cooking steak, you’ll see at least one uses a cast iron skillet). [ADVERTISEMENT: When we look for one, we’ll use Cooking.com to do so. We’ve actually been subscribers to their email newsletter for awhile now. Good stuff there.]

If you use cast iron, though, you’ll want to learn the best way to clean it: you can try one of these videos. First, YouTuber Paul Wheaton sets this cleaning method – which involves boiling the gunk off – to music.

Honestly, though, I prefer this method, from the chef-owner (Chef “T”) of Tspoons, a cool-looking cooking school in Orange County, California. Why? Salt, vegetable oil – which we’ve heard about from a few people as the de rigeur method.

 What’s the Point?

We told you up top that we’re here to Inform, Entertain, and Connect. So we’ve informed you that…we prefer non-stick, we use the one that we got from the grocery store the most often, and we’re not yet in the cast iron game. We hope we’ve entertained you with two cast iron cleaning videos. And…we connect you with Cooking.com because we like their work, and, especially, we think that their proprietary 12-inch pan, which we link to above, is worth another look. [THAT’S AN ADVERTISEMENT LINK THERE.]

See you next time.


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