3 Nail Ironware

X3

I'm not a fan of white kitchen sinks. Pretty much everything you put in them marks the porcelain. Then you have to scrub with Commet to get rid of the marks. As for cast iron, I've always cleaned with warm water and a brush, towel dry, then sprayed with a light coat of cooking oil.

I have a couple of blue diamond pans and they are the best I have ever had. I am over 100 uses and the nonstick is still mint condition.

My wife likes frying pans that come with lids

Those that say using soap (and medal spatula) to clean cast iron is a sin, they are just ignorant and don’t know what they are talking about, and hung up on old wives tales. It’s gross not to clean your pan, with soap, after cooking. Cast iron you need to season with oil when done cleaning with soap.

This is my process with cast iron pan cleaning:

Step 1: After cook, scrape to smoth service all around with wood spoon, if needed go to metal to get smooth.
Step 2: Let cool, over night preferable, clean solid grease/junk off spatula/paper towel in garbage.
Step 3: In sink clean cast iron soap and water..
Step 4: Season with spray canola oil, heat pan for a while, wipe around if needed with paper towel (yeah many dip sticks have an issue here, but no big deal).

Ready for the next cook.

That's my problem with cast iron. Way too much work. I want to wash my skillet with soap and water, dry it, then put it away. With a quality non-stick pan, it takes about one or two minutes to wash and dry.

You do have that extra last step with cast iron, got to oil it with heat after cleaning. But it is worth it.. This is my first cast iron, it is so seasoned so nicely. I got this electric plate, great for traveling, this is Taos NM motel, nice bar area but only microwave for cooking, so I need my electric heat plate.

Cast iron, T-Fal and Magna lite. Had cabinets full of Calphalon that I gave to my kids, I literally hated the stuff.

We had a big set of Calphalon for over 20 years and they were great to cook with, but as my hands started to develop arthritis, they were just too heavy to deal with, so I bought a set of Cuisinarts. Cook great and much lighter to deal with. Had them for about 10 years.

I asked this same question of my buddy Paolo. I just call him Chef. He is the National Director of Culinary for Topgolf. So the Chef of all Chefs I guess.

He said without hesitation, "All-Clad. Any other easy questions?".

Stepson was or is a chef to Topgolf in Austin. I guess I need to ask him what he thinks. I use cast iron for almost everything with a few exceptions like spaghetti or anything with tomatoe sauce.

Topgolf has a culinary department? I had no idea. I was imagining a snack bar with hotdogs and nachos.

I've never been there. I though it was an arcade-type place more so than a country club. I probably wouldn't fit in.