Spec me a Frying Pan!

As far as rings are concerned I've found this which is a pack of 2.

Maybe I'm being a little thick but I don't understand what I'm missing.
EASY RELEASE NON STICK SURFACE
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I don't know if that's something to do with the little metal clips... what are they for? Or it might just mean the silicone doesn't stick to the pan or eggs.
SIMPLE TO CLEAN
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Obvious.
EASY TO PICK UP YET CAN STILL BE FLIPPED OVER
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Easy to pick up I understand because they won't conduct heat, and they have little tabs. Yet can be flipped over.... I don't understand that. I want to flip the eggs over as I like them over easy, but I don't understand how these could flip or if really does mean as easy as turning the whole thing over with the egg still confined in the holder.

Anyone any thoughts?
 
I got the frying pan yesterday and it's a world away from the one I've been using. I'm using far less heat and no oil at all, even if I'm frying eggs.

My bacon this morning was delicious, as were the fried eggs. What I wasn't overly impressed with was last night when I tried to cook a couple of steak burgers, it didn't seem to do them justice.

I'm not too concerned about that though, as I do have a frying pan that's good for steaks and the like, and I prefer burgers in a George Foreman anyway.

The reason I bought it was for bacon and eggs, and it does the job really well. I just need to master using the egg rings and getting the eggs over easy (but I've found various suggestions and videos online to try).
 
The Halk said:
I also looked at their "Le Creuset Toughened Non-stick 26cm Frying Pan Black" which is £60. Am I getting anything for my money there, or am I best of with Tefal?
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I realise you've got one now, but you can't get that much better than Le Creuset cookware. If you can afford it and want something really decent, then go for it. It's built to last.

I've got a Tefal wok, which is very nice, but the handle is starting to go a bit loose after a year's use.
 
I got the Tefal simply because of the price... I was between an expensive one and a reasonably cheap one. It was £15 and if it lasts a year I'll feel that it was worth it.

As far as the Le Crueset one... do they make something similar to the Tefal one I have now, or are they more like the pan I used to use?

The difference being that the Tefal one I have now heats up very fast to a temperature I can use. It uses no oil. It cooks far more slowly than the old pan. The old pan was heavy, used lots of oil, took a while to heat up. Cooked steaks great, cooked things fast. Spat oil all over the hob and was a pain to clean up.
 
The Halk said:
I just need to master using the egg rings and getting the eggs over easy (but I've found various suggestions and videos online to try).
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No need for egg ring. Fry on one side in not too much oil. When white is still quite clear, slide slice under and flip over for 10-15 seconds. Slide onto plate accompanied by another fried egg, bacon, sausages, black pudding, beans, mushrooms, fried onions, hash brown, bubble and squeak, fried bread and possibly a lamb Dalesteak, then stuff in face greedily :)
 
Well, I can do it without the egg ring just fine. But as well as over easy, I also like them round and compact :) No oil needed on the new pan too!

Edit : The plan for breakfast tomorrow is to properly grease the egg rings so that the egg doesn't stick... if I can whip them off and flip the egg over back into the ring... then that might work... or I could just remove the ring once the egg has gotten started and flip over, that might reduce the spread. Anyway, I'll work it out somehow - I like a little daily challenge like that.
 
The Halk said:
Well, I can do it without the egg ring just fine. But as well as over easy, I also like them round and compact :) No oil needed on the new pan too!

Edit : The plan for breakfast tomorrow is to properly grease the egg rings so that the egg doesn't stick... if I can whip them off and flip the egg over back into the ring... then that might work... or I could just remove the ring once the egg has gotten started and flip over, that might reduce the spread. Anyway, I'll work it out somehow - I like a little daily challenge like that.
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Yeah, oil up the rings first. Leave them in the pan to get hot before you put your eggs in and the ring will actually help cook the outside of the egg and after a short while you can lift the rings off and get rid of them, and flip the eggs if you want
 
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