I buy middle of the range pans, £50-80 so not professional i guess but as far as i am concerned a fair amount to spend on a frying pan.
last one i bought was https://www.sharkninja.co.uk/ninja-zerostick-ceramic-pro-28-cm-frying-pan-black-cw30028uk/CW30028UK.html
Thing is i can never get them to last (the non stick part) more than about 18 months.
(even if the marketing blurb suggests you can scour them with an angle grinder and they will still keep the coating for ever)
I cook all sorts from steaks to pancakes for the kids, normally at med to high temps.
On the pan above the non-stick surface as already darkened and become err sticky.
Is it me?? do i need to spend more? cast iron?
must be me 🙂
Most non-sticks say don't use above a medium heat, I think. No idea how you judge medium heat, but steak cooking probably is into high heat territory.
No scrubbing with anything remotely abrasive & definitely no putting in the dishwasher (despite what the blurb says).
What tools do you use in it? Anything hard and metal, with a vaguely thin edge will still damage the coating, no matter how strong they claim to be.
Although Mrs. P has bought a couple of ceramic coated frying pans, my favourite is still my 30something year old properly seasoned cast iron frying pan. Nothing ever sticks to it.
Been through a few frying pans, and even tried one of those ceramic affairs, but it was straight away consigned to the bin because it sticks.
Currently I've two i got from Asda, Tefal titanium range. Quite cheap as they go and thus far no sticking.
Eggs-no probs. And i do everything at high heat, though its the smallest gas ring. Steak-turns out great, though i cook it in a fair amount of truffle butter and usually about 3 mins/side
Washing. Nope, not really. Reheat slightly to liquefy whats left in there ,strain it out(no point in losing the now flavoured oil/butter/juices) and a wipe with kitchenroll till approximately clean.
Occasionally I'll wash it in very hot water/soap with a cloth. Never scrubbed. Just really a wipe out to clean the outside and handle.
Ive recently moved from a tefal to a stainless hexclad type thing. Its utter rubbish in comparison. Everything sticks to it and it feels rough
Ninja ZEROSTICK Ceramic Pro 28 cm Frying Pan
I have the same pan. Got it last Christmas so 7 months in. It still looks like new apart from a bit of chipping of the paint on the outer rim.
I've killed other non-stick pans from too much heat so as a rule I never put the induction hob above a 12 out of 14 for this pan (and only then for a short period). Mostly aim to keep it below 10. Hand clean only. Plastic or wooden untensils. Steaks and high heat stuff is done in a separate stainless steel pan.
Less heat.
So useless for steak. I agree with stainless steel or cast iron, well seasoned.
Cast iron and carbon steel frying pans and learn how to use them and you'll never need to buy a frying pan again.
Cast iron and carbon steel frying pans and learn how to use them and you'll never need to buy a frying pan again.
100% this. Earlier this year, I decided to learn how to use stainless pans properly so I could get rid of the non-stick pans once and for all. Read some stuff on the internet. Half an hour later, I'd cooked an omelette without it sticking to the stainless pan, and the non-stick pans were in the bin.
Worth doing some reading, but basically what worked for me was getting it really hot, wiping a thin film of sunflower oil on with some paper towel and letting it cool down before using it. You don't have to do that every time, unless you scrub it off, but I now let it heat up for a couple of minutes longer to get it nice and evenly heated (then let it cool if necessary) before I start cooking.
