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Stove-to-oven skillet/deep frying pan

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Stove-to-oven skillet/deep frying pan

limoen | May 23, 2011 04:40 PM

I've been wanting to buy some cookware that can be used both on the stovetop and in the oven for some time now. It will probably be a piece-by-piece process but the first item I want to get is a skillet/deep frying pan. Based on reading these boards and what I can buy/afford, my first thoughts were for cookware made of: cast iron; lined copper, or enamelled cast iron (will not be Le Creuset).

The kind of recipes I'd like to use the skillet for are things like frittata, tarte tatin, and also moderate stewing - I have some recipes where you sear the meat on the stove, add liquid and cook in the oven (I realise a deep frying pan is not ideal for the latter as a casserole would be, but like I said this would need to be a piece-by-piece process!). Given these needs, what kind of material would you recommend? If I want to stew or braise (in addition to the other requirements) would CI be appropriate, or would I just boil away any seasoning? Is lined copper too much of a hassle to clean?

Thanks very much!

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