Looking for cookware recommendations

[Joe_Dulworth]

I’ll try throttling it back to 50% tomorrow morning and see what that does. Still pre-heat it? Maybe 5 minutes at 50%?

[Brian_G_r_a_f_s_t_r_o_m]

@Joe Dulworth

I’ll try throttling it back to 50% tomorrow morning and see what that does. Still pre-heat it? Maybe 5 minutes at 50%?

no on the pre-heat, unless you’re looking for a sear (coincidentally, this is one of the areas where I think All-Clad’s performance is excellent, but I doubt you’re looking for this with your eggs - as previously stated, I would forgo using the All-Clad for eggs (of any preparation) ).

i usually start my link sausages in maybe 1/4" of water in the skillet, turning occasionally, over medium heat. eventually the water will evaporate and the sausages will cook in the meantime. once the water evaporates the sausages will start browning (which I assume is the result you are wanting to achieve). the sausages will stick to the pan a bit, until the cooked surface browns a bit. the browning of the sausages requires a bit more attention than the cooking of the sausages for this reason.

[Joe_Dulworth]

I guess I’m trying to do too much with one pan. With my old cooktop I used a cast iron skillet each morning. I’d pan fry the bacon or sausage with little to no sticking and as soon as that was done I’d pop in the eggs and a minute later VOILA! No muss, no fuss. Looks like I have a lot of adapting to do.

[Brian_G_r_a_f_s_t_r_o_m]

fwiw, i use cast iron on my ceramic stovetop. it will take a few trials to figure out the new heat controls, but there shouldn’t be anything stopping you from using cast iron if that’s what you would prefer.

[Jeff_Twersky]

@Joe Dulworth

I guess I’m trying to do too much with one pan. With my old cooktop I used a cast iron skillet each morning. I’d pan fry the bacon or sausage with little to no sticking and as soon as that was done I’d pop in the eggs and a minute later VOILA! No muss, no fuss. Looks like I have a lot of adapting to do.

I do that all the time with my All-Clad LTD. I have no idea why yours wouldn’t work.

[Joe_Dulworth]

Brian, I was told specifically not to use my cast iron on the ceramic cooktop because it’ll damage the surface.

[Joe_Dulworth]

@Jeff Twersky

@Joe Dulworth

I guess I’m trying to do too much with one pan. With my old cooktop I used a cast iron skillet each morning. I’d pan fry the bacon or sausage with little to no sticking and as soon as that was done I’d pop in the eggs and a minute later VOILA! No muss, no fuss. Looks like I have a lot of adapting to do.

I do that all the time with my All-Clad LTD. I have no idea why yours wouldn’t work.

I’d love to learn how you’re doing it. I fry something like bacon or pork sausage in my “regular” All Clad and the bottom is completely coated with scrapings. I can’t cook an egg in it afterwards unless I were to clean it first.

[CWun]

@Joe Dulworth

@Jeff Twersky

@Joe Dulworth

I guess I’m trying to do too much with one pan. With my old cooktop I used a cast iron skillet each morning. I’d pan fry the bacon or sausage with little to no sticking and as soon as that was done I’d pop in the eggs and a minute later VOILA! No muss, no fuss. Looks like I have a lot of adapting to do.

I do that all the time with my All-Clad LTD. I have no idea why yours wouldn’t work.

I’d love to learn how you’re doing it. I fry something like bacon or pork sausage in my “regular” All Clad and the bottom is completely coated with scrapings. I can’t cook an egg in it afterwards unless I were to clean it first.

Some tips:

Make sure your sausage and bacon are as dry as possible. Use a paper towel to pat dry any water moisture.

When you put your sausage and bacon (or for that matter any type of meat protein in your pan), don’t try to move the items around. Let them brown on one side for a few minutes, then flip them. They should release from the pan more easily or completely. The earlier and more frantic you try to move the items around before they release, the more they stick and the more crap they leave stuck all over the pan.

It takes a bit getting used to, but it becomes second nature after a while.

[Joe_Dulworth]

Seems silly to me but do you guys think I should put some oil in the pan before frying bacon or sausage?

[Anthony_Agrella]

I will echo the non-stick for eggs. I have an 8" and a 10" that I use for frying and omelettes, respectively.

And you need to get on that gas line/kitchen expansion ASAP!!!

[Brian_G_r_a_f_s_t_r_o_m]

@Joe Dulworth

Seems silly to me but do you guys think I should put some oil in the pan before frying bacon or sausage?

thanks for the tip re: cast iron on ceramic … that makes sense to me, although i haven’t had any issues in that regard.

as to the oil in the pan first, i would say “no”. do you prefer your bacon chewy (like jerky, not still raw) or crispy?

fwiw, i prefer my bacon chewy, and usually cook it over low to medium-low heat (1.5 - 2.5 out of 10) until done. it takes some time, sure, but the results are worth it, imo. if you like your bacon crispy then I’m of no help to you in that regard.

[Jeff_Twersky]

My guess is that if you keep experimenting, you’ll find the sweet spot. I heat the pan for a few minutes and then put the bacon in, on a medium setting (I like to cook it slowly to a point where it is both chewy and crunchy on the edges). You don’t want to play with it too much. I have never had a problem with sticking. I raise the heat up before I put in the eggs, since my pans seem to do better with higher temperatures for the eggs. My All Clad pans have to be over 20 years old, so maybe they are made differently nowadays?

[David_Wright]

Again, if you are cooking bacon in your new All-Clad pan, try placing the strips in the cold pan, then heating it. The bacon stays flat, and cooks up right fine…

[Joe_Dulworth]

fyi…i prefer my bacon crispy. I guess next time I’ll try the cold pan method?