What material for skillet?


Cookware 18

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?

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?).


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