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2 Frying pans in 4 months...Spec me a new Frying pan!

Discussion in 'La Cuisine' started by easyrider, Apr 14, 2018.

  1. Scam

    Capodecina

    Joined: Oct 20, 2002

    Posts: 11,976

    Location: London

    We bought a 'Jamie Oliver by Tefal Hard Anodised Frying Pan' as our day-to-day upon many recommendations on here (and the rest of the net). I have to say it's superb. However we're very careful with it, and only use it for 'everyday' stuff such as pasta sauces, green curries etc. We have a selection of Le Creuset pans for searing big hunks of meat as above, and a cast-iron griddle for steak etc.
     
  2. Glaucus

    Man of Honour

    Joined: Mar 11, 2004

    Posts: 76,657

    what where they and how on earth do you destroy them.
    a range is good.
    cast iron for high temp things like steaks, enamel for things that are deglazed, stews, spag bol etc and hard anodized for general frying like the eggs and anything else you want non stick for. Remember metal handles for oven use and lids for a lot of them are useful.

    or if not so into cooking and just want something cheap, tefal when theyre on 50% off.
     
  3. Things change I've changed

    Capodecina

    Joined: Jul 27, 2005

    Posts: 11,346

    Location: The Orion Spur

    Scolville are amazing, you can cook an egg on them with no oil! They come with a lifetime warranty, regularly go on sale for half price, just use wooden utensils and they will last you years.

    Tefal pans barely last 6 months with me.
     
  4. One More Solo

    Capodecina

    Joined: Dec 29, 2004

    Posts: 15,135

    Location: Manchester

    I wouldn't be without my cast iron pan these days, nothing sticks to it. Million times better than Teflon etc.
     
  5. billysielu

    Sgarrista

    Joined: Aug 9, 2009

    Posts: 9,684

    Location: Oxfordshire

    "hard anodised" is the winner IMO
     
  6. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 13,207

    Location: Finchley Central, London

    These are good, easyrider. Worth consideration unless you've ordered a pan already.

    https://www.ikea.com/gb/en/products/cookware/frying-pans-woks/ikea-365-frying-pan-art-10329898/

    My Ikea 365+ pans are still in excellent condition after 2 years. I don't do a lot of frying but it's had fair use and I always use a little bit of oil or butter. The wok has had more use and far outlasted any other similar priced ones I've thrown away. I took these pics just now.

    https://s18.postimg.cc/3kd1i7f6h/20180416_190225.jpg
    https://s18.postimg.cc/fyztikop5/20180416_190253.jpg
     
  7. jpaul

    Mobster

    Joined: Mar 1, 2010

    Posts: 4,899

    (BAD PURECHASE) these are hard anodized .. but the concentric ridges, are crummy and just allow fat to catch in the dips and are hard to clean

    [​IMG]
     
  8. Scam

    Capodecina

    Joined: Oct 20, 2002

    Posts: 11,976

    Location: London

  9. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 13,207

    Location: Finchley Central, London

    The bottom section joined to the pan is just over 1cm thick, but it's hard to tell if it's a solid piece stuck on or a hollow piece shaped around the base of the main pan. Feels solid enough though. I've done a quick video and tapped both pans. Maybe you can tell by the sounds? :D

     
  10. easyrider

    Caporegime

    Joined: Dec 24, 2005

    Posts: 35,888

    Location: Autonomy

    Typical drummer :D

    I've bought the De Buyer one...fancy a play with the seasoning aspect plus I can bang it in the oven for stuff...

    I'll do a video of before seasoning and after :D my goal is a deep black patina :p
     
  11. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 13,207

    Location: Finchley Central, London

    LOL :D

    Actually the Ikea one description says it's oven suitable as it's all metal, but anyway, congrats on your purchase. :)
     
  12. easyrider

    Caporegime

    Joined: Dec 24, 2005

    Posts: 35,888

    Location: Autonomy

    I'm a sucker for prime :p
     
  13. easyrider

    Caporegime

    Joined: Dec 24, 2005

    Posts: 35,888

    Location: Autonomy

    Organic Flax seed oil ordered ready for seasoning. :)
     
  14. Raymond Lin

    Capo Crimine

    Joined: Oct 20, 2002

    Posts: 59,970

    Location: Wish i was in New York

    Now your challenge is to break the pan inside 2 months. :D
     
  15. easyrider

    Caporegime

    Joined: Dec 24, 2005

    Posts: 35,888

    Location: Autonomy

    Lol :D it will probably take me 2 months to get it a deep black colour never mind cooking with it :p
     
  16. Pho

    Sgarrista

    Joined: Oct 18, 2002

    Posts: 8,808

    Location: Derbyshire

    Turning the pan upside down (so you get an even coating) and leaving it in the oven for a couple of hours will do it :p

    What will take you a couple of months is getting used to the weight. At least they're lighter than cast iron!
     
  17. PiKe

    Capodecina

    Joined: Oct 18, 2002

    Posts: 22,810

    Location: Lake District

    Last pan I bought was from poundstretcher and its lasted better than my Russel Hobbs one!
     
  18. Raymond Lin

    Capo Crimine

    Joined: Oct 20, 2002

    Posts: 59,970

    Location: Wish i was in New York

  19. robj20

    Soldato

    Joined: Apr 9, 2007

    Posts: 6,163

    Location: Manchester

    That just looks like you dont clean it very well.
     
  20. garnett

    Wise Guy

    Joined: Mar 25, 2008

    Posts: 2,426

    I concur. We have a set of these and they've gone the same way. As @a1ex2001 says, it's from over heating. (At least that's what Circulon told me before they grudgingly replaced the largest of our pans under their warranty. To be fair, the replacement seems to be faring better).

    I might be mistaken, but I think the copperstone pans mentioned by @HazardO are stocked by Tesco and are on offer in our local shop. If they're the same, I thought they looked decent.