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<blockquote data-quote="Kristin251" data-source="post: 1557827" data-attributes="member: 240838"><p>There is no such thing, at least that I've heard of that is a self cleaning pan</p><p></p><p>101 on pots and pans.</p><p>Tephlon should never be used for high heats and searing. It emits chemicals we don't want in our food. It's more for sautéing.</p><p></p><p>Cast iron should not see soap but rather just hit water and needs to be oiled after each use or it will rust. It also needs to be ' seasoned ' before use by putting it in the oven with fat multiple times so help stop sticking. However cast iron will still stick until very well seasoned. It's the best for searing and it can go right in the oven to roast further cooking.</p><p></p><p>Stainless steel can also be used at high heats and go right in the oven. I have no idea what the secret is but EVERYTHING sticks.</p><p></p><p>I like ceramic as it does wipe clean with a paper towel though I wash mine. Your choice. I believe it can also go right into the oven up to 425 degrees. I've started omelets on the stove and threw it under the broiler but it was only for a few minutes.</p><p></p><p>There's a new type out. Not sure what the name is but also stands high heat and is nonstick. It has a copper colored finish. Maybe someone else knows what it's called</p><p></p><p>I don't think you're looking for a wok bcause of the shape. It's narrow on the bottom and looks more like a cone. Not good for flat meats like steak but better for cooking meats in small amounts of oil and stir frying veggies. Moving things around.</p><p></p><p>I use a cast iron grill pan to seat steak and lamb chops. Then in the oven they go to finish roasting. Veggies are great I it too.</p><p></p><p>I use ceramic for saluting and low to medium heat foods</p><p></p><p>I use stainless steel for boiling, steaming veg and soups or simmering.</p><p></p><p>I have no more tephlon anything.</p><p></p><p>I also have a soap wand that has a sponge and a handle that holds soap. No fuss. Faster than a paper towel</p></blockquote><p></p>
[QUOTE="Kristin251, post: 1557827, member: 240838"] There is no such thing, at least that I've heard of that is a self cleaning pan 101 on pots and pans. Tephlon should never be used for high heats and searing. It emits chemicals we don't want in our food. It's more for sautéing. Cast iron should not see soap but rather just hit water and needs to be oiled after each use or it will rust. It also needs to be ' seasoned ' before use by putting it in the oven with fat multiple times so help stop sticking. However cast iron will still stick until very well seasoned. It's the best for searing and it can go right in the oven to roast further cooking. Stainless steel can also be used at high heats and go right in the oven. I have no idea what the secret is but EVERYTHING sticks. I like ceramic as it does wipe clean with a paper towel though I wash mine. Your choice. I believe it can also go right into the oven up to 425 degrees. I've started omelets on the stove and threw it under the broiler but it was only for a few minutes. There's a new type out. Not sure what the name is but also stands high heat and is nonstick. It has a copper colored finish. Maybe someone else knows what it's called I don't think you're looking for a wok bcause of the shape. It's narrow on the bottom and looks more like a cone. Not good for flat meats like steak but better for cooking meats in small amounts of oil and stir frying veggies. Moving things around. I use a cast iron grill pan to seat steak and lamb chops. Then in the oven they go to finish roasting. Veggies are great I it too. I use ceramic for saluting and low to medium heat foods I use stainless steel for boiling, steaming veg and soups or simmering. I have no more tephlon anything. I also have a soap wand that has a sponge and a handle that holds soap. No fuss. Faster than a paper towel [/QUOTE]
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