Chief Broom
Veteran
For omelettes mainly, i use a wok for stir fries. Theres a variety out there...steel, non stick, cast iron, granite [whats that about?] etc so whats the bee's knees, cats pajama's of frying pans?
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An induction hob...which i wouldnt have chosen as i much prefer gas. Have just moved into a council house and everything is electricWhat sort of hob do you have as that a factor
I've tried Wilko's own frying pans and they've been crap; only lasting a year if I'm luckyDon’t know there’s an awful lot of difference between them. Just bought one that’s from IKEA for a fiver. Someone around the corner had brought a load of stuff from them from the U.K. and were selling it in their front garden. Quite hefty and seems durable. It’s all down to how long the non stick lasts.
Some folks who like to fashion their kitchen from the remains of a demolished fifteenth century country church favours fancy brands like Le Crueset maybe because they’re heavy and the French love cooking but I don’t know they’re really any better.
The handle is usually cast with the pan.I'd go cast iron. Especially if you can get one with a handle that doesn't get hot. I'm still using one from early 1990s and when the handle fell off I bodged one because I liked the pan so much.