Lots of pro kitchens use De Buyer 'blue steel' pans for high temp work.
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Non stick frying pans - a pain!
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Posted 2 years ago #
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Like this http://www.nisbets.co.uk/products/ProductList.asp?TopGroupCode=C4&ParentGroupCode=S56&GroupCode=461 ?
IanPosted 2 years ago # -
I got that happy feeling...
Invested in our first set of proper pans a couple of weeks ago after getting fed up of the handles falling off our old Tefal pans.
They were Circulon ones, half price, and we love them. Good to know they have a good reputation.
First time I've made porridge and the bottom hasn't burned to the pan as well, all our old stuff was thin ally and everything got scorched if you weren't really careful.
Posted 2 years ago # -
Christow.
Teflon is the trade name for polytetrafluoroetheylene (PTFE).
Posted 2 years ago # -
Another vote for black iron/blue steel pans here... got mine from Nisbets for about 5 quid 4 years ago or so... needs seasoning as described above and once done it's fantastic. There is a reason they are used in just about every commercial kitchen out there!
They take a little more looking after than non-stick as you have to make sure you oil the pans after you wash them or they will rust, but they are just so much better for cooking...
Posted 2 years ago # -
cast iron.. ? you need to be shwartzenager to lift the dam thing ! lol
Teflon are pretty sound .... i think you did ok on having a pan that lasted 3 years ..think yourself lucky....lol i go through pans like drinking water ! lol.... vacuum cleaners die on me pretty quick too...solved that problem tho with having all wooden floors..lolPosted 2 years ago # -
Scienceofficer: Ahhhh......b*gger!
P'raps I'll take a look at those steel pans, though having a house full of weak writsts ( non boys!) I'll have to check weights. If that cheap it might be worth a look.
elain anne: Vacuum cleaners - got advice from this forusm - try Sebo, very good!
night all
QPosted 2 years ago # -
Another vote for Sella stainless. Had my set for about 10 yrs, used and very much abused daily. Absolutely as good now as the day I bought them. The key to a good pan, as any chef should tell you, is a heavy solid good conducting base (ideally copper). If you have problem with sticking its not the pan that is the problem, its how you cook. When my pans stick/burn they can handle a damn good scubbing no problem. BTW, best treatment for burned pans is soak in biological powder for 1/2 hr and it'll all come off easypeasy.
Posted 2 years ago # -
sugdenr:
Yes have seen that advice about washing powder, so tried it finally on the frying pan that was getting sticky. Absolutely finished it off!
hey ho
cheers
QPosted 2 years ago # -
Le Creuset frying pan is the one you need, the last one you'll buy. Great build quality and it'll outlast you if you look after it.
yes it's expensivebut it's worth it.Trust me, a long line of cooks can't all be wrong..
Posted 12 months ago # -
Stainless steel - relatively cheap, great to cook with, light weight and best of all can be cleaned with wire wool / brillo pads.
Ours have lasted decades. Only other thing close to it is Le Creuset, but the weight is a problem for some.
Posted 12 months ago # -
but never seem to find any in sainsbury's
Top shelf of bacon fridge. It has 'dry cure' on the front to help.
Posted 12 months ago # -
Holy thread resurrection Batman!!
Posted 12 months ago # -
Try Scanpan.
Expensive but the best non-stick around. PTFE and PFOA free coating and ours are still going strong after 6yrs daily use. They even do one called IQ which is aluminium cast around a steel plate so it's induction compatible.Posted 12 months ago # -
I've got one of those Le Creuset pans gets used nearly everyday wouldn't hesitate to buy another.
Posted 12 months ago #
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