I'd like to cease using non-stick pans altogether and would like to invest in some Mauviel or All-Clad-type cookware. I'd like to mature my collection of cookware : ) Yippee!
I've tried using my cast iron skillet to fry eggs but they still stick (maybe it's not seasoned enough?). I've read that Cook's Illustrated test kitchen found the same was true with cooking eggs in cast iron. Other things do cook well in my iron skillet.
I'd love to learn to use an omelette skillet/saute pan that's not teflon. I'm willing to pay extra for nice cookware. How do you season, for example, a stainless-lined copper skillet (like Mauviel) to cook omelettes, french toast, etc? Or should I use something else? I've been avoiding making "une omelette" for dinner. Boo hoo!
Also, what's the best for pancakes, etc.? Cast iron?
I'd appreciate any advice on seasoning pans and skillets. It's kind of always perplexed me, even though I'm not a newbie cook. Also, do you have to re-season things?
I took a cooking class at a local cooking school, and had the opportunity to use some of their heavy-duty restaurant cookware. Everything was so well seasoned and didn't even look clean (but I knew it was clean). Food cooked so well in those pans! Does a home cook ever get to that level of seasoning?
BTW, I have a Calphalon wok, aluminum I think. When I stir-fry or cook anything in it, I get a layer of cooked-on food at the bottom. I use enough oil, or at least I think I do. At any rate, adding liquid and gently scraping the bottom with an appropriate utensil doesn't help. It just gobs up at the bottom and the rest of the food has to cook thru that layer. However, it cleans easily enough; after soaking in water & mild soap for a while, it cleans right up. But I really don't like that layer of stuck food while I'm cooking. What am I doing wrong? I do have a glass top electric range (soon to graduate to flame!), would that have anything to do with it?