Amanda P
Legendary Member
- Location
- York. Well, York-ish...
Back when the world was young and I was in my twenties, I bought a Mørsø cast-iron frying pan.
It's been great - no non-stick coating to worry about or flake off, no laminated bottom to come away if it's overheated, and it stays flat, so no burnt bits on the bottoms of my omelettes.
Thinner metal frying pans, as found in rented properties and holiday cottages, always seem to go 'dink' as the bottom gets hot, so that they're either convex or concave on the bottom. This means that much of the bottom isn't in contact with the hob, so the temperature varies across the surface, and liquid contents like egg are deeper in parts than others, leading to uneven cooking and burning.
Yes, things sometimes stick, but not usually if you use enough oil, don't overheat stuff and keep things moving. Use more oil! If you don't like oil, why are you frying stuff anyway!? I usually scrape all the food to one side of the pan, take it off the heat and prop it up so the floor is sloping on a stainless steel tool for a moment or two after cooking so that surplus oil drains off and away from the food.
If there's stuff stuck on it, I can clean it up with a scouring pad - or a wire brush if need be - and it'll be none the worse.
It's been great - no non-stick coating to worry about or flake off, no laminated bottom to come away if it's overheated, and it stays flat, so no burnt bits on the bottoms of my omelettes.
Thinner metal frying pans, as found in rented properties and holiday cottages, always seem to go 'dink' as the bottom gets hot, so that they're either convex or concave on the bottom. This means that much of the bottom isn't in contact with the hob, so the temperature varies across the surface, and liquid contents like egg are deeper in parts than others, leading to uneven cooking and burning.
Yes, things sometimes stick, but not usually if you use enough oil, don't overheat stuff and keep things moving. Use more oil! If you don't like oil, why are you frying stuff anyway!? I usually scrape all the food to one side of the pan, take it off the heat and prop it up so the floor is sloping on a stainless steel tool for a moment or two after cooking so that surplus oil drains off and away from the food.
If there's stuff stuck on it, I can clean it up with a scouring pad - or a wire brush if need be - and it'll be none the worse.