Our Place Cast Iron Always Pan: While we liked the accessories that came with it (the glass lid, wooden spoon, and silicone handle covers), they didn’t make up for overall poor cooking performance.Lodge Enameled Cast Iron Skillet: Even though the Lodge skillet fried a couple of perfect over easy eggs, we had to disqualify it for its low heat absorption that led to a poorly seared steak.Tramontina Covered Skillet Enameled Cast Iron: The Tramontina skillet was deep with tall, high sides that trapped steam and prevented caramelization during searing.It also had temperatures that were all over the place during our heat absorption test. KitchenAid Enameled Cast Iron Frying Pan: Large, bulky, and awkward to hold, this skillet didn’t do very well in any of our tests.The handle was also too short to hold with two hands, but also too heavy to hold with just one. Great Jones King Sear Skillet: While we liked the broad cooking surface of this skillet (it’s good for serving larger groups), the cornbread and eggs both stuck to the bottom of the pan. ![]() Serious Eats / Taylor Murray The Competition Enamel quality varies from manufacturer to manufacturer, depending on the methods and materials used in the enameling process. Instead of weight, we think this is likely due to the makeup of the enamel, which can affect how the heat is distributed over the surface of the pan. However, that doesn’t explain why the Lodge skillet (solidly in the middle of the pack weight-wise at 6 pounds, 13 ounces) was so slow to heat and never reached temperatures that all the other pans hit. This tracks with findings we saw in our uncoated cast iron skillet testing, where the lightest pans reached a higher temperature faster because of less overall metal. It remained in the top spot, achieving a maximum heat none of the others could reach (though the Le Creuset came close). When looking at the results measured from the center of the pan, we saw that the Staub, which was on the lighter side at 4 pounds, 15 ounces (heavier skillets ranged from 7 to 9 pounds) got the hottest the fastest. Some pans were all over the place in terms of temperature between the center and sides, whereas others were more even across the entire surface. Results varied in our heat tests, with some pans heating up fast to high temperatures, and others not so much.
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