Asking the Oracle: Pots and pans
So, I could use some help finding skillets (aka frying pans). I really really don't like nonstick pans. I hate worrying about scratching it, I hate hate hate the fact that you have to throw them out after a while (I have a definite difficulty buying things that won't last for a really long time), I'm concerned about the long term health effects of the coating, and I really don't like the way that cooking fats (I usually use olive oil or butter) behave in it. They just sort of sit in little pools, which is not what I expect them to do.
I am a huge fan of cast iron. However, in attempting to find cast iron skillets, I've discovered that it's very difficult currently to find ones that aren't preseasoned. I'm pretty squicked by preseasoning; I had a frying pan that was preseasoned (Lodge Logic) when I was at Mount Holyoke and the black gunky stuff on the pan was gross, not to mention that none of the companies that preseason their pans actually disclose what they're preseasoning with, or how ("proprietary).
I know it is possible to find cast iron pans that haven't been preseasoned, but I figured I'd ask you guys about this. Maybe I'll find out about something I haven't heard of before (and cast iron is admittedly really heavy).
If you don't use teflon coated pans, what do you use? Why? Also, if you know of anywhere in the Boston area where I can get cast iron that hasn't been preseasoned, please let me know!
I am a huge fan of cast iron. However, in attempting to find cast iron skillets, I've discovered that it's very difficult currently to find ones that aren't preseasoned. I'm pretty squicked by preseasoning; I had a frying pan that was preseasoned (Lodge Logic) when I was at Mount Holyoke and the black gunky stuff on the pan was gross, not to mention that none of the companies that preseason their pans actually disclose what they're preseasoning with, or how ("proprietary).
I know it is possible to find cast iron pans that haven't been preseasoned, but I figured I'd ask you guys about this. Maybe I'll find out about something I haven't heard of before (and cast iron is admittedly really heavy).
If you don't use teflon coated pans, what do you use? Why? Also, if you know of anywhere in the Boston area where I can get cast iron that hasn't been preseasoned, please let me know!