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Replacement Skillets 

Over the years, I have acquired seven skillets (round shaped, rounded sides and shallow) and three sauté pans (round shaped, near-vertical sides, deeper and with covers).  Skillets include one porcelain-covered iron, one non-stick heavyweight aluminum, two black iron, and three medium-weight non-stick aluminum pans.  The sauté pans include one heavyweight tin-lined copper and two non-stick heavyweight aluminum.  I use them all.

The oldest of these pans are the iron skillets and the copper sauté pan.  The most newly acquired are the medium-weight non-stick aluminum skillets.  This type skillet is in every commercial kitchen, but they are not well known to home cooks, though some of the popular kitchen equipment stores are now carrying them. 

If you wish to replace a skillet, get another one or buy one for the kids, I suggest passing by the big-buck heavily advertised skillets and buying a restaurant-type non-stick medium-weight aluminum skillet.  They offer the best value and versatility for the dollar ($35 to $75). 

There are a number of manufacturers making these skillets.  I have looked at quite a few but have tried only one.  I have 8, 10 and 12-inch skillets made by Lincoln Ware-ever with DuPont’s CeramiGuard II non-stick surface (shown below).  They are well balanced, have neat silicone grips and a bombproof non-stick surface—far superior to the surfaces on the big-buck pans I have.  Go "Lincoln Ware-ever" on Google to find their pans.

While we’re on this subject:  If you have a heavyweight aluminum skillet or sauté pan that has not been abused but has lost its non-stick ability, or has become warped, and you paid top-dollar for it ($60 to $200), take it back to an authorized dealer.  I’ve done this twice and have come home with a new pan—few questions asked. 


 


 

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