Kitchen botherers of CC - pointers on pan purchase please!

[wafter]

Amongst most other things the flat remain bereft of a frying pan so I'm looking for recommendations please.

Duties will largely be pretty light - typically frying veg / noodles and doing omlettes.


What I don't want:

- Plastic anywhere (handles etc)
- Aluminium
- Any coatings; "non-stick" or otherwise

I was originally charmed by cast iron, however in reality I think I'll struggle to manouver anything of any decent size while I'm not sure the superior heat retention properties are particularly relevant to the sort of cooking I want to do. I might do the odd steak, but this will be the exception compared to the stuff mentioned above.

I like the idea of spun iron, however the only decent stuff I can find is eye-wateringly expensive.

Copper looks good but again there's likely a weight penalty (although I suppose not as much as iron) while I hear its very high thermal conductivity can make it unforgiving to use; while I'm already a liability in the kitchen without further encouragement.

Stainless with a copper base is looking increasingly appealing..


Very interested to hear any thoughts from what the more enthusiastic / accomplished cookwear afficianados are using if you'd care to share

 

[Pat "5mph"]

Hello again @wafter, how are things?
When I clicked on your thread, I thought you would have a gazillion answers already.
Tbh, for what you are going to use it for, any old pan will do.
I say old, because charity shop cookware is often solid, good old fashioned stuff.
If you want to spend serious money, go to a catering shop - also online - like Nisbet.
You will be hard pressed to find a catering standard frying pan with a wooden handle, though, because they have a tendency to split, but you can replace them.
A quick search on Ebay, I found many mid market stainless steel frying pans with a wooden handle.
Have a look.
If you make a lot of omelettes it's worth having a dedicated pan for them imo, doesn't have to have a non stick coating, it will become non stick with use
Edited to replace aluminium for stainless steel - had a brain freeze lol

 

[oxoman]

If you dont want aluminium or coated pans and the cast / spun ones are overkill then just get a decent stainless one. Personally I wouldn't bother with the copper coated ones, it soon comes off after a bit of use. There are ceramic ones but never had or used one. We currently use stainless after eldest gave us greif over various coatings and aluminium pans causing various health problems. Suspect he might be right but I'm not telling him so.

 

[Bonefish Blues]

Le Creuset triply stainless pans will last forever and are excellent. If the worst ever came to the worst the LeC guarantee is cast iron (see what I did there!). Or Nisbets own label as suggested.

 

[Yellow Saddle]

You're overthinking this. It's not like making an important decision such as Shimano vs Campagnolo or some such.
Go to a shop, go to the pan isle, pick up a pan or two, make some flappping movements, sweep your fingers over the surface, choose a colour and pays your monies. On your way out, go past the offie and get a beer.

 

[Bonefish Blues]

The Isle of Pans. I like the imagery.

 

[Bonefish Blues]

Nisbets, as mentioned. Mad value.

https://www.nisbets.co.uk/nisbets-e...pro-4-piece-saucepan-and-frying-pan-set/sa689

 

[Supersuperleeds]

If going for pans with a non stick coating, make sure they are PFAS free. If they don't say they are PFAS free, they won't be.

https://en.wikipedia.org/wiki/PFAS

 

[bikingdad90]

If you don’t mind bunging mullar to Mr Bezos, the pinnacle range of cast iron pans are quite good and don’t cost the earth.

We have one and just need to season it every so often.

Pinnacle Cookware - 12inch / 30cm... https://www.amazon.co.uk/dp/B0797VZJWR?ref=ppx_pop_mob_ap_share

We also have an overmont that we use for dishes and some frying of
Onions etc https://amzn.eu/d/3nENsu8

 

[mistyoptic]

I was going to say IKEA Sensuell but it seems they’ve discontinued it. Was a really heavy based stainless steel sauté pan. I love mine

 

[All uphill]

Those Nisbets ones look good.

I cook pretty much every day of the year and have used our IKEA 365 stainless pans to do that for around 12 years. I have a 36 year old stainless pan from Boots, but that needed a new lid after only 25 years, so I can't recommend that

They seem to be as good as new, still, after 2000 meals and 2000 washings-up.

 

[PhotoNic69]

Our best frying pan is quite old now. I guess about 20 years or so. It came as a set from Argos as the Antony Worrall Thompson range. i.e. Prick with a Fork...

It really came to life after the non stick coating burnt away or we ingested it and now it has a good patina of years of oil and heat. Only wash it with hot water and no soap. It is/was stainless steel so has a good weight to it.

 

[Reynard]

I'd get an all-stainless steel one with deep sides. And with a lid as well.

An all-stainless steel one can go in the oven / under the grill if need be. And no need to worry about coatings or seasoning a cast iron one. Unless of course you're looking at an enamelled cast iron skillet...

If using stainless steel, use lard to fry, as you get far less stickage / stainage than with oil.

 

[sungod]

carbon steel pans are much lighter than cast iron, you can get them ready-seasoned or diy

https://www.nytimes.com/wirecutter/reviews/best-carbon-steel-pan/

 

[slowmotion]

Which type of hob do you have?