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What material for skillet?

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What material for skillet?

lamb_da_calculus | Sep 21, 2012 01:40 PM

I already have a nonstick skillet that I use for eggs and delicate stuff like fish and a stock pot that I mostly use as a mixing bowl. I think the next item to round out this group would be a skillet that can withstand heavy temperatures - for searing meat, stir-frying, etc.

The top suggestion for this seems to be cast iron. I'm reluctant to go that route for a couple of reasons. First, I'm a college student living in a dorm environment. I'm going to be sharing a (big, but not that big) kitchen with a few hundred people. I don't really want to go through the whole process of seasoning (and the accompanying smoke) and risk shutting down the kitchen. Second, I live on the sixth floor and am not wild about the idea of lugging something that heavy back and forth.

So would something like this be the logical choice?

http://amzn.com/B00213JO7Y

I'm guessing it won't be able to go in the oven, but since it's a communal kitchen I'm not going to be braising or anything in there anyway.

Also, while I'm at it, is there any such thing as a rigid silpat? I want something to roast vegetables with and, for the above reasons, am trying to keep the number of things I buy down (ordinarily I assume people just lay a flexible silpat on a cookie sheet?).

Thanks!

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