Frying pan recommendation

beachBOYken

beachBOYken

beachBOYken

Soldato
Joined
18 Feb 2007
Posts
13,075
Location
London
Hi

I know there has been a few of these threads already:D, though wanted some more recent recommendations on a decent frying pan set?

I'm thinking Circulon that I see mentioned a bit or also Procook stainless steel pan set.

Thankyou
 
Last edited:
I don't like sets at all. I don't want all my frying pans for the same purpose.
I like a small and medium non stick, and a medium iron pan. Then i have a large aluminium pan.
All my saucepans are a stainless.
 
I bought a De Buyer frying pan a few years ago and I've never looked back, love their stuff. It took a while for it to properly season and become naturally non-stick, but it's bang on now.
 
Worthy said:
I bought a De Buyer frying pan a few years ago and I've never looked back, love their stuff. It took a while for it to properly season and become naturally non-stick, but it's bang on now.
Click to expand...

Thats the thing putting me off, sounds like a chore:D, how often do the cast iron pans need to be seasoned?
 
Worthy said:
I bought a De Buyer frying pan a few years ago and I've never looked back, love their stuff. It took a while for it to properly season and become naturally non-stick, but it's bang on now.
Click to expand...

How long did yours take?

I have one pretty new since december, admittedly not much use yet although I did give it a very good going over brushing with oil over heat on a gas burner in the garden.

Mine still sticks pretty bad, I do know roughly what I am doing also I have a carbon steel wok that is really great now, basically never wash it, just give it a good wipe with kitchen roll, but that got a good season on it pretty quickly.
 
BUDFORCE said:
How long did yours take?

I have one pretty new since december, admittedly not much use yet although I did give it a very good going over brushing with oil over heat on a gas burner in the garden.

Mine still sticks pretty bad, I do know roughly what I am doing also I have a carbon steel wok that is really great now, basically never wash it, just give it a good wipe with kitchen roll, but that got a good season on it pretty quickly.
Click to expand...

You need to use an oil with a high burn point, olive oil is no good. Flaxseed is the usually preferred, but sesame I've found works well and gives a nice glassy finish.

You do have to be careful about putting acid in it though, as it'll strip the seasoning off. Tomatoes etc are a no go.

Haven't used a non-stick pan in nearly a decade now, also haven't had to chuck a pan out either.

4x regular stainless pans
1x De Buyer 28cm frying pan
1x De Buyer 24cm Crepe pan

The big one for meat. Crepe pan for eggs and stuff like that.

Want to get a 30cm crepe pan some time as it's just really useful.

I also got a ProCook cast iron griddle, big rectangular one that sits over two gas burners....it's awesome, so much space for cooking meat and veg and getting a good char on. Really easy to clean and store too as it's just a slab of metal.
 
beachBOYken said:
Thats the thing putting me off, sounds like a chore:D, how often do the cast iron pans need to be seasoned?
Click to expand...

I clean and almost re-season after every use. By that I mean, I dry off and put some oil on and allow the pan to just about come to it's smoke point and done. It really does only take a few seconds. I love my cast iron pan, I wouldn't cook steak on anything else and up until recently I've used for everything. Including sauces, eggs etc.
 
Can't speak of their pans but the Circulon skillet we have is amazing quality and would love to get more of their bits. We use it on an induction hob and it heats very evenly and cooks items really nicely.

Can't imagine their other pots and pans to be anything but fantastic
 
that's a lot of money - £74 - but multi-layerd so should have good conduction on induction/ceramic

Have some alu's with same Ilag coating, earlier thread, that are doing well, despite not having gas at the moment;
I wouldn't go, again, for cast-iron(LeC non stick), circulon-ridged which both didn't last long with poor conduction.
 
I said I was going to get a Robert Welch but they didn't have the 28cm in stock, so I ended up getting a ProCook Anodised 28cm pan. Arrived today and seems good quality and was cheaper as well.

I have a question about using oil in the pan, is there a particular oil that is better to use on a non stick pan?

Thanks
 
Circulon are a weird one

I bought 2 , coating lifted on both after 1-2 years

Now you would think that would make them a no but they have lifetime warranty and replaced them both with no fuss, 1 of new ones now lifting

I prob wouldn't buy from them again but if they keep giving you new ones then it may be worth it, the pans work great
 
You must log in or register to reply here.
Back
Top Bottom