2 Frying pans in 4 months...Spec me a new Frying pan!
- Thread starter easyrider
- Start date
Caporegime
Cast iron.
Soldato
Carbon steel! I have some de Buyer acier carbon steel frying pans which are great. I bought mine from knives and tools: https://uk.knivesandtools.eu/en/ct/de-buyer-pans.htm .
If you go cast iron or carbon steel you need to research how to make them non-stick (known as "seasoning"). It's pretty easy and there's lots of info on YouTube. Basically you want them to look completely black rather than the shiny silver like they come. In a very very short nutshell it's basically just a case of coating them in oil and sticking them in the oven for an hour or two. I just used normal olive oil rather than flax seed, but anyway:
* I actually bought from their EU store because it was a few quid cheaper for each pan than the UK store and was free delivery, just use the translate option in Chrome. They came in a couple of days. Check their French site, German site or Netherlands site - each have slightly different prices.
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Soldato
Tefal and silicone utensils serves me well
Thanks everyone for all the suggestions.
Yeah I'm going for the 24cm B Element pan mate
https://uk.knivesandtools.eu/en/pt/-de-buyer-mineral-b-element-frying-pan-24cm-5610-24.htm
My last frying pan was Tefal...I used wooden utensils and it soon became stick...Never again!
Soldato
Probably nothing to do with the utensils most non stick pans die from over heating it's ridiculously easy to do especially if you are into dry frying things which I can't see a good reason for!
I'll spray some olive oil in...But greasy fried eggs make me Bork!
I forgot to mention....I needed a pan I could whack in the oven too. Missed that element. And it makes things easier ,cause I'm lazy, to stick to low fat meals...
The https://uk.knivesandtools.eu/en/pt/-de-buyer-mineral-b-element-frying-pan-24cm-5610-24.htm fits the bill!
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Associate
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- 10 Apr 2008
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Our circulon2 pans have lasted over 10 years so far.
Soldato
It comes out once a week on average, 4 or 5 years now, guess it's down tonwear and tear. I'm off to do eggs right now
That's pretty much exactly what I'm looking for.
Though my huge ikea pan has been great, even with the scratches (I blame my flatmate).
Same here,got frying pans,pots and over stuff and its still as good over a year later.
Soldato
Awesome
. Just make sure you measure your oven. Mine only just fits in as they have a rather large handle. And remember not to grab the handle straight out of the oven, it's hot 
When you've finished cooking you should just wipe them down with a paper towel, you never want to wash it with soap/water. It'll probably take a couple of attempts at seasoning before the natural non-stick builds up, so if you try and fry an egg on day one you'll probably have a bad time.
I also seem to remember reading it's best to avoid acidy food (tomatoes etc) for a little while until the coating has built up.
edit: if you're bored it's quite interesting to watch how they're made:
https://www.youtube.com/watch?v=bDUSwuwb8Dk
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Caporegime
I take it if you scratch it with metal utensils you just season it again.
Soldato
Yep pretty much. Though unless you've totally butchered it then in my experience a little scratch/chip or two just gets "repaired" as you cook with it.
It's pretty hard to chip it off though.
don't get this comment on the de'buyer site
cast iron (had le creuset) fry pans distribute the heat better than (thinner) carbon steel, so useful on a usually more powerful gas ring, good for thing like pancakes.
Do carbon steel have sufficient thickness to be as efficient on induction too ?
my last purchase was 'ceramic' pans, whicd have lasted better than their tefal precessors
you pay a premium for something sacrificial/gone rapidly ???
cast iron (had le creuset) fry pans distribute the heat better than (thinner) carbon steel, so useful on a usually more powerful gas ring, good for thing like pancakes.
Do carbon steel have sufficient thickness to be as efficient on induction too ?
my last purchase was 'ceramic' pans, whicd have lasted better than their tefal precessors
I recently got a "copperstone" frying pan (base is aluminium) which I've been very impressed with. It works well with or without oil, copes with very high heat, and is properly non stick. When I do roast beef, I tend to cover it in maple syrup and mustard and sear it in a frying pan prior to roasting. This normally destroys frying pans, but with my copperstone one, the burnt maple syrup just falls out.
https://www.amazon.co.uk/Jml-Copper...1_15?s=kitchen&ie=UTF8&qid=1523875321&sr=1-15
https://www.amazon.co.uk/Jml-Copper...1_15?s=kitchen&ie=UTF8&qid=1523875321&sr=1-15