Great comparison! Could you do a similar comparison with different types of wood (both seasoned AND green) for camp fires and cooking fires? Thanks for ALL of your videos!!!
I've always felt that teflon coated pans were created by the sales department cuz the average kitchen stainless steel pan lasted forever. This seems to back up my suspicions.
There's a place for them all. Non stick skillets are peerless in their ability to not have shit stick to them. People talk up cast iron like they are truly non stick, then you watch them cook and their eggs stick like crazy and they just don't care, which is fine. There is no replacement for non stick to cook eggs. Not even anodized aluminum.
I have stainless steel cookwear for the house and use "bar keepers friend" to clean it. Makes the pots and pans look like new all the time. Highly suggest using it when you can.
I have regular steel skillet with a forged folding hollow handle you can put a stick in to pick it up. Heavier than modern stainless camping skillets, but I still like it. I love cast iron at home. Also have some stainless pots and skillets with copper clad bottoms, probably made in the 50s. Good for acidic foods. Good for home use. Wouldn't want to expose the handles to a campfire.
I like cast iron. Got to treat them right though. Besides cooking and delivering even heat they're also good for whacking. Witnessed a guy take on an alligator in Florida with an iron skillet and it didn't go well for the gator. Having said that I own a couple stainless steel camping implements for cooking.
I have a heavy aluminum fry pan that was handed down to me. Basically an aluminum version of cast iron. We used it a lot when I was in boy scouts. At home I have the old version of Calphalon which is much thicker than what you can buy now. Black anodized.
Thank you Dave! This perfect little demo just saved me from myself. Stainless it is. Now I can quit looking for an antique that I really never wanted to deal with; who needs something that requires extra maintenance in the use there of, when a good scrub and boil will do the trick.
Thank you for the video have used all the skillets plus the Pathfinder stainless I only wish for my backpacking adventures that you made a smaller stainless steel skillet. Then my kit would be perfect. Anyway, keep up the good work happy new year.
Spot on, Dave. I have a new carbon steel fry pan that is a pretty heavy gauge steel..I love that pan but bbn it definitely is NOT a backpacking tool. Stainless is the way to go. I must admit, I wonder how a very heavy gauge titanium pan would fare. The price would be its downfall, I imagine, bit I think it would work as well as stainless with less weight.
My grandparents used Cold Handle-type skillets. I began using them for camping. I found that the handles still got plenty hot over a campfire. In my time, my wife and I and our two pre-teen sons each packed an enameled steel fry/serving pan. The pans were deep and about 6.5 inches in diameter, with flaring sides. We could put ziplock bags of oatmeal or dried beef in the body of the pans, stand them on end in a pack, and then pack things around the handles. Being enameled, cleanup was comparatively easy and forgiving. MY LEAST FAVORITE metal is aluminum: food sticks to it like it was magnetized. It transferred heat too well. My Scout cookset provided endless frustration.
When you see a piece of cast iron that looks like it has a weld mark on the bottom it could be an antique. In the old days they poured the cast iron through one or two slits in the mold then ground it down. So next time you see something that looks like it was welded, take a second look, you might have hit the jackpot.
I fully agree with you out camping I like stainless or titanium. At home, all we use is cast iron or carbon and if it's acidic we use enamel cast iron.
I use cast iron at home, but have brought it on some camping trips on a lake, driven by vehicle. Personally, I always wash and scrub my skillets with a brillo or scrubby with dish soap just like everything else. When I cook something, I just add some oil to it first. A seasoning film of grease isnt necessary at all honestly. Cast iron is great at home, and you can put it in the oven as well, but camping, it works, but bring in a backpack? heck no. and putting it on a fire can gum the bottom or atleast add a lot of soot. Generally they get very dirty used in camping. Then you have to clean them up good back at your house.
All that said, I do prefer the flavor of most foods cooked on a well-seasoned pan and its natural non-stick nature. There's something to be said for the lighter weight carbon steel cowboy frying pans for backpacking or applications where weight is an issue. I would absolutely love it if Self Reliance Outfitters could find someone to make and market similar pans to the cold handle skillets just to fill the niche that those leave in the market.
Thank you Dave for that presentation. I have been wondering about the differences on those for a while. I recovered my mothers and grandmothers cast iron from rust and use them regularly in the kitchen. The 12 inch cast iron is my favorite for cooking meat, anything from sausage, bacon, or hamburgers or a steak. A lot of times I'll hold a skillet by handle and I do like some weight to it so that it doesn't move around a lot if I'm trying to move the product that's inside of it. Anything else I would probably use a non-stick, especially when it comes to eggs. You can cook an egg and cast iron but you got to put a lot of oil in there to float it and you basically fry it, don't touch it until it's time to flip once. Old cowboy trick. I was curious about carbon versus stainless steel but I see your point, it being very thin, and you have to season it just the same as cast iron which case you would be better off of cast iron if you were going to be in camp for a long time. Leaving stainless steel I've never cooked in, but I have a friend that has a few and she regularly tries to make gravy or cook scrambled eggs in it and oh boy you talk about a mess. My philosophy is you scrub it out while it's still hot and don't wait till anything can stick and dry. I like to cook with butter and was wondering if the taste is different from cast iron and carbon versus stainless steel? You have definitely made up my mind I'm going to have to get one of the stainless steel skillets and some of the cookware too. I was wondering how can you tell when it's ready to cook on the stainless steel? I saw a video once that a lady said once the temperature had reached the right temp for cooking you can drop a drop of water in there and it would bounce around, then you add the cooking oil?
I love cast iron for home cooking or car truck camping but for bushcraft or other types I would take the SS but one thing you didn't mention cast iron hurts a lot more when you get whacked with it. And yes I know that for a fact
I have about 15 of those oval fajita cast iron skillets that are great to put in a backpack and are the perfect size for a couple trout or a few panfish.
Disappointed you didn't include titanium skillets in your comparison - would've liked to hear your opinion on advantages vs disadvantages on those also.
A great comparison brother. And I agree on everything mentioned here. And you know I'm a huge fan of the old Cool handle skillets, collect and use them have even sold you some. But stainless is a win win when it comes down to it. As far as cast iron, I only use them at home, nothing can beat them as far as cooking at "home". Out in the field, camping etc besides the weight they are far to much maintenance and even more than the OG carbon skillets depending on what type of oil was used to season etc. With said, I rotate with stainless or one of the many cool handles I have when camping or hiking.
Tin-lined or stainless steel-lined? I had a 'battery' of lined copper pots and pans. Many of them were made by Revere, in Rome, NY, Their 8-inch fry pans went on many of our car camping trips to nearby state park campgrounds.
I feel like my pathfinder skillet might have a weakness in durability due to the moving handle (I'd say better than carbon steel but worse than cast iron) but not to the point where it's an issue (bought mine 2 years ago and that's my main pan at home and so far all's good, that's really just an impression). But I do enjoy gear comparison like that, really helpful to newcomers who might not know what to look for in this vast world of outdoor gear, thanks for the video!
I’m a carbon steel skillet (Lodge) person, at home and camping. It’s not a cold handle, but it’s pretty darned durable. I have a cast iron griddle with a wood handle that I use a lot as well at home and camping. But if I need light weight, I’ll use stainless or titanium.
Great comparison. I’ve dropped and broken cast iron, and I’ve dropped and dented carbon steel. It’s pretty hard to stainless as non stick as carbon so at home I really like the carbon but in the woods I can’t be bothered with the maintenance and do prefer stainless
Good job, Dave. I just ordered the Pathfinder skillet off Amazon. 🎉 I have an 8” carbon skillet I take to the woods but it doesn’t have the folding handle and it’s always tough to pack because of it.
Way off topic for this video, but I have a question. How do you like your tenkara rod? I remember you making a video at the start of summer talking about different fishing methods and that you said you would try for a video about tenkara and maybe some fishing footage. It never came about, not that I'm complaining, but I was just curious your opinion about it. I was recently gifted one and like it pretty good.
Nice demo, stainless makes your life easier! It's fun to try the cast and carbon, but if you are living out of a pack for longer periods, stainless helps simplify your life! Was that a pathfinder stainless skillet?
Two questions, Dave. #1 The bottom of the Pathfinder skillet.. how is that double layer secured? Is there any thing that I might need to be aware of in usage that could cause damage. #2 I have a 6” cast iron skillet and I keep it in decent condition. However, what process would you suggest if I were to want to refresh it?
The Pathfinder skillet is fantastic, the lid doesn’t have holes like other versions so it can be used a Dutch Oven, how’s that for versatility? And I think it was maybe $20…insane!
Should have included titanium and aluminum, both of which I consider too thin for effective use except for boiling water. I did not mind trashing the aluminum, but it hurt a bit to send the titanium off to the good will due to the cost.
I used aluminum for years, the switched to stainless steel, now using wrought iron. I'd say the only issue it has is you have to season it. In my opinion only, they're about even.
I can't argue with the facts you presented ,The only thing and this is totally (subjective) food tastes better in cast iron . Cook bacon,eggs and ,fried potatoes in all three , and you'll agree .
Its hard to beat stainless steel for outdoor use. Especially if you expect it to hold up over time. Im not saying this cause its Dave's channel . The pathfinder skillet is the best stainless steel outdoor skillet. I got one the first year they were out. i have yet to find a better skillet with a folding handle and metal lid.
This time of year, Walhalla sells one-egg sized cast iron skillets with a dab of brownie mix. I got one, Dremeled the roughcast interior smooth, and now have a dandy little cast-iron skillet that weighs little, and is just right for one person. Someday there may be a Pathfinder "CH-01" stainless steel cold-handle skillet- till then, I have this! While I dream, I also dream of a PF Volcano stove. Instead of wires to grip a shovel blade, I figure a widget to hold it to a thin pole. No more bending double to cook!
Of the 14 skillets in my inventory, my best skillet/fry pan is a Canadian made pan. It is cast aluminum with thickened bottom and coated with ceramic "stone" coating. It works as non-stick surface. My only negative is the lack of ability to remove or fold the handle for packing and was designed for the kitchen. I definitely do like Dave's SS thickened bottom skillets. 4/5 in my book. Slightly better would be FireMaple's SS skillet. It is a little deeper and has a similar thickened bottom for good heat distribution and heat retention.
Year's ago i brought a really good 8" teflon coated aluminum skillet & it's still my go too, my 2nd choice is a good stainless steel one, and my last choice, but my first choice to use at a permanent camp or house is my 8" Wagner chef's skillet. i hv daves 8" skillet too
Wagner cast iron is the 'Gold Standard' in classic cast iron. I have a small cast iron fry pan that will do 2-3 eggs, then some breakfast sausage links. I have packed that on solo trips because it 'cooks' so well.
Stainless steel is the winner in all categories. Now inside cooking cornbread in cast iron just can't be beaf. Cast iron is good inside but outside it harder to deal with.
This is why I am slowly switching from stainless steel pots and pans to cast iron. My wife can't throw or swing them as well. I would like to say it depends on how much seasoning accumulation you have built up on what you can cook in and how hard it is to clean cast iron. I have a round griddle that was my great grandfather's ( Dad's side) that has not been stripped yet best pancake pan I ever had! My grandmother had a cast iron Dutch oven that she used to make soups in, I have no idea how old it was I just know it as far back as my great-grandmother (Mom's side). nothing stuck to that either. I imagine it also matters on how often it is used, what is used to oil it, the brand, and the age ( Difference in manufacturing reasons) The griddle I can just run under water and wipe off and hit with oil. The cast Iron I have bought, I found if I leave the pan hot and run hot water in it the gunk will loosen up where less scrubbing is needed. Once again though I do not have over 100 years of seasoning on them and they are still somewhat rough. I am thinking about taking off the seasoning and sanding them until relatively smooth and starting the seasoning up all over again. Stainless I believe can be nonstick if you prehead it until you drop water in it and it forms a single drop and skates around. If it makes several drops and bounces around it is too hot. There are also people who swear that heating the pan with a torch until it turns blue first also helps. You would still use butter or oil but I think that is more for flavor.
Nice video David, but could you print the characteristics more clearly next time? I found it hard to guess what they said, until you read them off. Also it would have been nice to see a breakdown of Aluminum and Teflon coated (non-stick) pans. Both have fears of health issues in the wrong hands.
Go to a restaurant supply store that’s open to the public. 9” steel pan is $12-13. Drill out the welds and mod to take bolts and wingnuts.
Keep up the great work Dave... MICHIGAN
Great comparison! Could you do a similar comparison with different types of wood (both seasoned AND green) for camp fires and cooking fires? Thanks for ALL of your videos!!!
I've always felt that teflon coated pans were created by the sales department cuz the average kitchen stainless steel pan lasted forever. This seems to back up my suspicions.
There's a place for them all. Non stick skillets are peerless in their ability to not have shit stick to them. People talk up cast iron like they are truly non stick, then you watch them cook and their eggs stick like crazy and they just don't care, which is fine. There is no replacement for non stick to cook eggs. Not even anodized aluminum.
Believe it or not Teflon was an accident, they were trying to develop a new refrigerant
I have stainless steel cookwear for the house and use "bar keepers friend" to clean it. Makes the pots and pans look like new all the time. Highly suggest using it when you can.
I have regular steel skillet with a forged folding hollow handle you can put a stick in to pick it up. Heavier than modern stainless camping skillets, but I still like it. I love cast iron at home. Also have some stainless pots and skillets with copper clad bottoms, probably made in the 50s. Good for acidic foods. Good for home use. Wouldn't want to expose the handles to a campfire.
Awesome Video, just bought on of the 6" cold handle skillets from your Etsy page. been trying to get one for months Thank you Sir
Thanks for the video, Dave. Appreciate the information. Very helpful. 👍🍳
I like cast iron. Got to treat them right though. Besides cooking and delivering even heat they're also good for whacking. Witnessed a guy take on an alligator in Florida with an iron skillet and it didn't go well for the gator. Having said that I own a couple stainless steel camping implements for cooking.
Wow, this was excellent and informative. Well done sir.
Extremely informative, i appreciate the detail.
This was very informative. It was a needed discussion. Thank you.
I have a heavy aluminum fry pan that was handed down to me. Basically an aluminum version of cast iron. We used it a lot when I was in boy scouts. At home I have the old version of Calphalon which is much thicker than what you can buy now. Black anodized.
Thank you Dave! This perfect little demo just saved me from myself. Stainless it is. Now I can quit looking for an antique that I really never wanted to deal with; who needs something that requires extra maintenance in the use there of, when a good scrub and boil will do the trick.
Thank you for the video have used all the skillets plus the Pathfinder stainless I only wish for my backpacking adventures that you made a smaller stainless steel skillet. Then my kit would be perfect. Anyway, keep up the good work happy new year.
My skillet just shipped from you guys today! Love your cooking segments!
Simple subject, brilliant video. Thank you for this content.
Great video, I've cooked with all of them and my Pathfinder Stainless Steel Skillet is the one that goes with me all the time now
Spot on, Dave.
I have a new carbon steel fry pan that is a pretty heavy gauge steel..I love that pan but bbn it definitely is NOT a backpacking tool. Stainless is the way to go.
I must admit, I wonder how a very heavy gauge titanium pan would fare. The price would be its downfall, I imagine, bit I think it would work as well as stainless with less weight.
My grandparents used Cold Handle-type skillets. I began using them for camping. I found that the handles still got plenty hot over a campfire. In my time, my wife and I and our two pre-teen sons each packed an enameled steel fry/serving pan. The pans were deep and about 6.5 inches in diameter, with flaring sides. We could put ziplock bags of oatmeal or dried beef in the body of the pans, stand them on end in a pack, and then pack things around the handles. Being enameled, cleanup was comparatively easy and forgiving. MY LEAST FAVORITE metal is aluminum: food sticks to it like it was magnetized. It transferred heat too well. My Scout cookset provided endless frustration.
When you see a piece of cast iron that looks like it has a weld mark on the bottom it could be an antique. In the old days they poured the cast iron through one or two slits in the mold then ground it down. So next time you see something that looks like it was welded, take a second look, you might have hit the jackpot.
Alrighty , getting back with these new vids, Y I subscribed with you over 7 y ago. Ty bout time 😂
Appreciate the comparison video and explanation. I’m a cast iron at home and stainless in the field person myself.
I fully agree with you out camping I like stainless or titanium. At home, all we use is cast iron or carbon and if it's acidic we use enamel cast iron.
Truth being spoken.
Cast Iron - At home
Stainless Steel - at Camp.
Well done comparison. I have used all three in the field and agree completely.
I use cast iron at home, but have brought it on some camping trips on a lake, driven by vehicle. Personally, I always wash and scrub my skillets with a brillo or scrubby with dish soap just like everything else. When I cook something, I just add some oil to it first. A seasoning film of grease isnt necessary at all honestly. Cast iron is great at home, and you can put it in the oven as well, but camping, it works, but bring in a backpack? heck no. and putting it on a fire can gum the bottom or atleast add a lot of soot. Generally they get very dirty used in camping. Then you have to clean them up good back at your house.
I grew up using cast iron skillets. I have used the 1qt Bushpot I bought from SRO and absolutely love it. Much easier to pack and clean.
Thanks Dave
All that said, I do prefer the flavor of most foods cooked on a well-seasoned pan and its natural non-stick nature.
There's something to be said for the lighter weight carbon steel cowboy frying pans for backpacking or applications where weight is an issue. I would absolutely love it if Self Reliance Outfitters could find someone to make and market similar pans to the cold handle skillets just to fill the niche that those leave in the market.
Thank you Dave for that presentation. I have been wondering about the differences on those for a while. I recovered my mothers and grandmothers cast iron from rust and use them regularly in the kitchen. The 12 inch cast iron is my favorite for cooking meat, anything from sausage, bacon, or hamburgers or a steak. A lot of times I'll hold a skillet by handle and I do like some weight to it so that it doesn't move around a lot if I'm trying to move the product that's inside of it. Anything else I would probably use a non-stick, especially when it comes to eggs. You can cook an egg and cast iron but you got to put a lot of oil in there to float it and you basically fry it, don't touch it until it's time to flip once. Old cowboy trick. I was curious about carbon versus stainless steel but I see your point, it being very thin, and you have to season it just the same as cast iron which case you would be better off of cast iron if you were going to be in camp for a long time. Leaving stainless steel I've never cooked in, but I have a friend that has a few and she regularly tries to make gravy or cook scrambled eggs in it and oh boy you talk about a mess. My philosophy is you scrub it out while it's still hot and don't wait till anything can stick and dry. I like to cook with butter and was wondering if the taste is different from cast iron and carbon versus stainless steel? You have definitely made up my mind I'm going to have to get one of the stainless steel skillets and some of the cookware too. I was wondering how can you tell when it's ready to cook on the stainless steel? I saw a video once that a lady said once the temperature had reached the right temp for cooking you can drop a drop of water in there and it would bounce around, then you add the cooking oil?
My cast iron is for the home/base camp. I carry ss out into the field.
I love cast iron for home cooking or car truck camping but for bushcraft or other types I would take the SS but one thing you didn't mention cast iron hurts a lot more when you get whacked with it. And yes I know that for a fact
I have about 15 of those oval fajita cast iron skillets that are great to put in a backpack and are the perfect size for a couple trout or a few panfish.
Disappointed you didn't include titanium skillets in your comparison - would've liked to hear your opinion on advantages vs disadvantages on those also.
Disadvantages in almost all categories but weight
A great comparison brother. And I agree on everything mentioned here. And you know I'm a huge fan of the old Cool handle skillets, collect and use them have even sold you some. But stainless is a win win when it comes down to it. As far as cast iron, I only use them at home, nothing can beat them as far as cooking at "home". Out in the field, camping etc besides the weight they are far to much maintenance and even more than the OG carbon skillets depending on what type of oil was used to season etc. With said, I rotate with stainless or one of the many cool handles I have when camping or hiking.
I have a copper 10 inch old frying pan ...I love it ..even heat...heats fast ...mediem wieght .
Tin-lined or stainless steel-lined? I had a 'battery' of lined copper pots and pans. Many of them were made by Revere, in Rome, NY, Their 8-inch fry pans went on many of our car camping trips to nearby state park campgrounds.
I feel like my pathfinder skillet might have a weakness in durability due to the moving handle (I'd say better than carbon steel but worse than cast iron) but not to the point where it's an issue (bought mine 2 years ago and that's my main pan at home and so far all's good, that's really just an impression). But I do enjoy gear comparison like that, really helpful to newcomers who might not know what to look for in this vast world of outdoor gear, thanks for the video!
I’m a carbon steel skillet (Lodge) person, at home and camping. It’s not a cold handle, but it’s pretty darned durable. I have a cast iron griddle with a wood handle that I use a lot as well at home and camping. But if I need light weight, I’ll use stainless or titanium.
Great film, cheers Dave from England 👍
....atb Rick n Billydog
Great comparison. I’ve dropped and broken cast iron, and I’ve dropped and dented carbon steel. It’s pretty hard to stainless as non stick as carbon so at home I really like the carbon but in the woods I can’t be bothered with the maintenance and do prefer stainless
Good job, Dave. I just ordered the Pathfinder skillet off Amazon. 🎉 I have an 8” carbon skillet I take to the woods but it doesn’t have the folding handle and it’s always tough to pack because of it.
👍👍👍 very informative, THANKS. ...Alan 🇨🇱
Learned alot thanks man
Hey Dave you just sold Dr.Bushcraft a skillet! Only 4 left on Amazon y’all!😃
I have them all. I USE my SS in the woods... The others stay at home or in one of my cabins.
Great video. I like your analysis. You should explore anodize aluminium. You might find it high on every category.
Not a fan from heat retention to durability on hard use really
Very well done comparison. Thanks for sharing.
Good analysis. Only bring cast iron if we are truck camping or horse packing.
Way off topic for this video, but I have a question. How do you like your tenkara rod? I remember you making a video at the start of summer talking about different fishing methods and that you said you would try for a video about tenkara and maybe some fishing footage. It never came about, not that I'm complaining, but I was just curious your opinion about it. I was recently gifted one and like it pretty good.
Nice demo, stainless makes your life easier! It's fun to try the cast and carbon, but if you are living out of a pack for longer periods, stainless helps simplify your life! Was that a pathfinder stainless skillet?
Cast iron doubles as a good self defense tool, lol. But seriously, great video Dave.
It helped me great
Greatly informative video!
Two questions, Dave. #1 The bottom of the Pathfinder skillet.. how is that double layer secured? Is there any thing that I might need to be aware of in usage that could cause damage. #2 I have a 6” cast iron skillet and I keep it in decent condition. However, what process would you suggest if I were to want to refresh it?
The Pathfinder skillet is fantastic, the lid doesn’t have holes like other versions so it can be used a Dutch Oven, how’s that for versatility? And I think it was maybe $20…insane!
I'm a carbon steel guy.... always have been. I simply think the food tastes better and I can deal with the negatives.
Very helpful. Thank you.
Thanks
I remember the old days of "Wilderness Survival Archery" when we could not even post a picture on the internet.
Thx Dave
Good vid. Thanks for uploading it.
Should have included titanium and aluminum, both of which I consider too thin for effective use except for boiling water. I did not mind trashing the aluminum, but it hurt a bit to send the titanium off to the good will due to the cost.
I used aluminum for years, the switched to stainless steel, now using wrought iron. I'd say the only issue it has is you have to season it. In my opinion only, they're about even.
Dave's frying pan is like the stanley, but the lid is way better on the sro
I'm good. I like CI. But, stainless is the way to go. Only if you don't have a mule as your conveyance. Which I don't have.
Gotta choose the right tool for the job.
Ok how about aluminum or anodized aluminum??? Lots of light weight aluminum cookware.
I can't argue with the facts you presented ,The only thing and this is totally (subjective) food tastes better in cast iron . Cook bacon,eggs and ,fried potatoes in all three , and you'll agree .
Whats up Dave! Long time! Do you have back instock, or will there be another run of Pathfinder Titanium Bottle and Nesting Cup Set?
Its hard to beat stainless steel for outdoor use. Especially if you expect it to hold up over time. Im not saying this cause its Dave's channel . The pathfinder skillet is the best stainless steel outdoor skillet. I got one the first year they were out. i have yet to find a better skillet with a folding handle and metal lid.
What about those modern titanium cookwares ?
I am curious sbout your opinions of aluminum and titanium
Great info
Agreed
Dave I've watched u season a stainless fry pan what u talking about
That’s temporary and doesn’t need maintained really if you de glaze
This time of year, Walhalla sells one-egg sized cast iron skillets with a dab of brownie mix. I got one, Dremeled the roughcast interior smooth, and now have a dandy little cast-iron skillet that weighs little, and is just right for one person. Someday there may be a Pathfinder "CH-01" stainless steel cold-handle skillet- till then, I have this!
While I dream, I also dream of a PF Volcano stove. Instead of wires to grip a shovel blade, I figure a widget to hold it to a thin pole. No more bending double to cook!
Does an enamelware coating change anything with regards to the old school thin guage skillet category?
Is aluminum and titanium not camping options?
Of the 14 skillets in my inventory, my best skillet/fry pan is a Canadian made pan. It is cast aluminum with thickened bottom and coated with ceramic "stone" coating. It works as non-stick surface. My only negative is the lack of ability to remove or fold the handle for packing and was designed for the kitchen.
I definitely do like Dave's SS thickened bottom skillets. 4/5 in my book. Slightly better would be FireMaple's SS skillet. It is a little deeper and has a similar thickened bottom for good heat distribution and heat retention.
High 5 for stainless steel then 😊
I use stainless but what about titanium
Year's ago i brought a really good 8" teflon coated aluminum skillet & it's still my go too, my 2nd choice is a good stainless steel one, and my last choice, but my first choice to use at a permanent camp or house is my 8" Wagner chef's skillet.
i hv daves 8" skillet too
Wagner cast iron is the 'Gold Standard' in classic cast iron. I have a small cast iron fry pan that will do 2-3 eggs, then some breakfast sausage links. I have packed that on solo trips because it 'cooks' so well.
Missed opportunity to include titanium and aluminium
What about titanium?
The only thing I don't like about S.S. frying pans is food tends to stick but other than that it rules.
De glaze it first
Stainless steel is the winner in all categories. Now inside cooking cornbread in cast iron just can't be beaf. Cast iron is good inside but outside it harder to deal with.
What about titanium
Aluminum cookware?
Would score worse on most categories
This is why I am slowly switching from stainless steel pots and pans to cast iron. My wife can't throw or swing them as well. I would like to say it depends on how much seasoning accumulation you have built up on what you can cook in and how hard it is to clean cast iron. I have a round griddle that was my great grandfather's ( Dad's side) that has not been stripped yet best pancake pan I ever had! My grandmother had a cast iron Dutch oven that she used to make soups in, I have no idea how old it was I just know it as far back as my great-grandmother (Mom's side). nothing stuck to that either. I imagine it also matters on how often it is used, what is used to oil it, the brand, and the age ( Difference in manufacturing reasons) The griddle I can just run under water and wipe off and hit with oil. The cast Iron I have bought, I found if I leave the pan hot and run hot water in it the gunk will loosen up where less scrubbing is needed. Once again though I do not have over 100 years of seasoning on them and they are still somewhat rough. I am thinking about taking off the seasoning and sanding them until relatively smooth and starting the seasoning up all over again.
Stainless I believe can be nonstick if you prehead it until you drop water in it and it forms a single drop and skates around. If it makes several drops and bounces around it is too hot. There are also people who swear that heating the pan with a torch until it turns blue first also helps. You would still use butter or oil but I think that is more for flavor.
What about emamelware?
Not a fan for durability really
Stainless still needs to be lubricated or food will stick as bad or worse than on Cast Iron.
Nice video David, but could you print the characteristics more clearly next time? I found it hard to guess what they said, until you read them off.
Also it would have been nice to see a breakdown of Aluminum and Teflon coated (non-stick) pans. Both have fears of health issues in the wrong hands.
Stainless is hard to cook with. Videos please.
Stainless steel all the way. Titanium and Aluminium pans are useless for frying.
Aluminum, titanium…?
Stainless all the way.
Weird you talk about the handle bending easily on the cold handle but not your pf skillet
The PF skillet handles are way more robust than a cold handle I have used both for years
Aaaaaaaaand that's how I roll 🤣🤣🤣
No titanium?
Not good for much other than boiling and deep frying