Which frying pan?

Bought one recently from a hardware store, non-stick. 3 months later the non-stick has started to disintegrate so I’m on the hunt for something longer lasting.

Said pan must heat up fairly quickly, and put up with standard daily abuse from everything like sauces to veggies to scrambled eggs to meat to this that and the other.

A lid would be useful, but I’ve got one spare from the cheapo failure, and if it fits, magic.

I know I can get heavyweight cast-iron Le Creuset for £85 (gulp!) that will go in the oven, sit on the glass hob, get slammed around with no issues.

I can also get stainless steel, or even alumnium?

Any recommendations?

For quick frying, get a decent non-stick pan. Gonna cost you £30 or more at least really.

Heavy pans are good, last ages, but more difficult to control the temperature with.

Try a brand called “run” they are pure quality and take loads of abuse

I only use non stick pans for eggs and pancakes really – and then just buy cheap and nasty, and replace as required.

Otherwise I use a le cruset or stainless steal pan – just take it easy at first (low heat, plenty of stiring) and you will get a pan with a “non stick” surface that will last for years

Expensive Teflon pans are a waste of money IMO

Le Creuset, there’s an outlet store in swindon and also the swindon house of frazer (also an outlet) sometimes has them dirt cheap (I bought a couple of the excellent non stick skillets for £30.00 each a while back).

how are you washing them? a good wipe around with a damp cloth just after use is all a good frying pan needs

I’d recommend getting two pans. One non stick, use it for fried eggs and pancakes never wash it just give it a good wipe out.

Get a second pan for everything else. This one can be abused and it doesn’t matter.

Also look here[/url] much cheaper than high street and designed for lots of use.

EDIT: I’ve used a lot of Vogue non-stick pan’s in the past and they are well priced. Try Nisbets if not on the link above.

never wash it just give it a good wipe out.

Yeah, let’s keep reheating that old oil that’s in there…

Yeah, let’s keep reheating that old oil that’s in there…

?

Use paper towel to wipe it out this will remove all oil/butter. Don’t scrub it – use a wet sponge if needed.

hope this helps Elfin 😉

+ steel. You’ll create your own non-stick surface after a bit of use (and non too soapy cleaning).

I never managed to have a great deal of success ‘seasoning’ steel pans (I’m thinking specifically of woks here, but I guess it’s the same principle).

I’ve got a relatively expensive Tefal non-stick one (by ‘expensive’ I mean that it wasn’t a Tesco Value £2.99 job, it’s not made by some nobby Frenchman out of unicorn bone lined with dragonscales either). It’s… well, it’s alright, it’s robust enough and cooks well, but it’s taken on a slight convex surface so the oil runs to the edges, and it’s lost its Teflon at a couple of points. I’ve been idly wondering about chancing my arm with their ‘lifetime guarantee’, but if I have to replace it I’ll be looking for something else I think.

never wash it just give it a good wipe out.
Yeah, let’s keep reheating that old oil that’s in there..

And NEVER put them in a dishwasher.

Nor good knives.

I could kill when I see either in our dishwasher.

We got some stuff from Circulon recently saucepan, frying pan and saute pan. The non-stick is anodized on so if it gets scratched the non-stick won’t come away from the pan. We’ve had ours 4 months and it scrubs up like new. They’re a bit heavy based but it means they’re pretty robust. The saute pan is ideal for things like risottos and chunky sauces and comes with a lid.

We got ours from John Lewis but Google says Lakeland as well (costing £30/40 plus).

http://www.circulon.com/cs/Satellite/Page/circulon/1162475169828/Page/FullPage.htm

Also they use it on Saturday Kitchen, if it’s good enough for James Martin and co…

Easy: SKK.

Wagner cast iron, I’ve got a 15 year old one, season with oil at high temp in oven and I’ve reseasoned it once about a year later never had to since, I clean it with washing up liquid, and it never sticks.

example here[/url] which is crap asa it isnt flat, mine is flat.

They sell em in all good cook shops. (In exeter the one in harlequins has them)

I use circulon pans – if you look around there are some good deals. Definately recommend these!!

+1 Wagner…….. indestructible + cheap (13 inch about 15/20 quid IIRC). Absolutely love my skillet and frying pan, good for cooking pretty much anything in. Had them for about fifteen years now as well.

Le Cresuet pans look great but the non stick does not like abuse, I love their stuff but cannot recommend the frying pans

I bought a cheap one from Ikea a year ago. No complaints at all.
Use it several times a week.

M_F – why shouldn’t you put good knives in the dishwasher?

John Lewis own brand stainless ones are good

black-iron-frying-pan

anolon, like circulon but without the circular pattern inside also made by meyer so same company. Agree with the wagner being indestructible, had one for about 12 years but it is the griddle type for steaks etc! weighs a ton and dont stick at all.

I’ve got these (saucepans and frying pans) and can thoroughly recommend them. Good and weighty for a nice even temperature, with oven-friendly handles, and being aluminium they heat up quicker than iron. And they’re great value.
http://www.denby.co.uk/NEW-Cookshop/Hard-Anodised-Pans/icat/hardanodisedpans

I’ll second the comment about le Creuset’s non-stick being a bit crap. The casseroles are awesome but I wouldn’t want their stuff for everything.

I’ve never got the whole steel pan thing, aluminium are a lot easier to use and to keep.
I currently have a Risoli Frypan – they’re £30-40, simple but well designed and tough. It’s only a couple of years old and is used about 3 times a week, but still looks like new.

you can get posher versions with stainless handles if they need to look good

I’ve got 3 Circulon ones. On one the circular pattern on the inside has clogged up (user error) and I can’t get it clear – that one sticks a bit now and doesn’t get used a lot.
Smaller one [with circular pattern] still clean and really good.
Also got a big one without the circular pattern and that’s brilliant. Key with them is only to use a low heat.

Very happy with our Anolon one – had it 4+ years and it’s been well abused, used several times a week and holding up very well.

Just spent a fair bit on some “Woll” pans. Aluminium (so heat up quick and stay hot with very little gas) with a titanium non-stick coating – lifetime guarantee, hard wearing coating and slippery as a slippery eel on lard (after an initial dab of oil we haven’t really had to use any since).