Homers Double
Well-Known Member
Really? Well I never... I thought Le Creuset wouldn't work on it?
Kitchen botherers of CC - pointers on pan purchase please!
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sungod
Well-Known Member
could be, induction hobs can pump a lot of energy into a pan - a few kilowatts on the highest setting - so a cold pan will experience large temperature differentials if heated fast, which will stress it, same as plunging a very hot pan into water can damage it
an equivalent gas burner would heat the sides as well, but induction heats the base and the sides only heat through conduction from the base
for frying pans (and wok), i prefer carbon steel, far lighter than cast iron and very fast heating/adjusting on the fly, once seasoned the pan is pretty much non-stick
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Crikey - that escalated from zero to "an intimidating amount of responses" quickly 
Thanks for all the thoughts; lots to digest so probably easiest to do this individually...
It was a bit slow to start, wasn't it?
I'm very happy to go old / used and the ideal was to pick up some cheap second-hand cast iron, however so far everything I've found in charity shops has been cheap / tatty / new / non-stick..
I'd not considered that perspective re. wooden handles; although I'd also be happy with all-metal with integral / riveted handles. Wood would be nice though too. I'll take a look as you suggest. Likewise thanks for the suggestion of Nisbets - I've dealt with them once before and I'd certainly feel more confident dealing with a legit catering / trade supplier than one of the more commercial, public-facing peddlars of rubbish one might find on the high street.
I'm not averse to having more than one pan, however on both space and cost grounds wish to keep the inventory minimal so each would have to have good justification. Why do you suggest a separate omlette pan? Tbh with any frying pan I've generally got into the habit of only cleaning it when it gets really manky / I've cooked something I don't particularly want flavouring what comes afterwards (fish, for example) so they all get "seasoned"
I was looking at solid copper rather than coated, although again I'm not sure whether their intrinsic qualities would suit / be required in my use.
"Ceramic" is just another nasty cynically-marketed gimmick IMO - typically my mum bought one a while ago and it's just aluminium with some sort of coating (I assume something similar to "Cerakote" - probably a ceramic filler in a temperature-tolerant polymer matrix). A year or two later the finish has flaked off in areas of contact around the rim causing the underlying ally to oxidise, while my oversight saw it left empty on a hotplate (turned the wrong one on) which caused the nasty placcy finish to scorch and go black (again, a pure ceramic would never do this as their melting points are incredibly high).. so it's now yet more expensive, wasteful landfill.
I'm absolutely with your eldest on this one - very skeptical of the long-term health implications of the finish; as at the end of the day it's just another plastic in contact with your food as you heat it.. so can see it being another health scare in ten years' time.
My mum also suggested "Titanium" - again yet more deceptive marketing tripe as a full Ti pan would be thousands of pounds and its intrinisic properties probably crap for such an application in any case. IMO if everyone involved in marketing was herded up into a box and dropped in the sea the world would be a much nicer place..
Ironically my mum's now back on a good old stainless / copper-bottomed frying pan she's had for decades; having wasted probably hundreds over the years on gimmicky sh*te
Yes; I think if it's stainless having everything hewn from said material would be the way to go.
I do like the idea of enamelled cast iron, however I think this would be too heavy in a size appropriate for a general use pan. I do see Le Cruset skillets come up used fairly regularly for not a lot of money though; and while the weight would be too much / the ribbed finish would be no good for general use, for the odd steak (where the skillet remains static on the hob) or grilling / ovening stuff one could be pretty good
Thanks for the heads-up re. lard; wasn't aware of that!
No issue re. eggs as I prefer soft-boiled as they're less hassle and just as splendid
I was looking at Kuhn Rikon spun iron; they look great but perhaps a bit beyond my station... sorry to hear that they seem to have gone downhill.
Thanks for all the thoughts; lots to digest so probably easiest to do this individually...
Thanks Pat - currently buried under a pile of nature's gifts from the garden; hope all's well in your part of the world!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
It was a bit slow to start, wasn't it?
I'm very happy to go old / used and the ideal was to pick up some cheap second-hand cast iron, however so far everything I've found in charity shops has been cheap / tatty / new / non-stick..
I'd not considered that perspective re. wooden handles; although I'd also be happy with all-metal with integral / riveted handles. Wood would be nice though too. I'll take a look as you suggest. Likewise thanks for the suggestion of Nisbets - I've dealt with them once before and I'd certainly feel more confident dealing with a legit catering / trade supplier than one of the more commercial, public-facing peddlars of rubbish one might find on the high street.
I'm not averse to having more than one pan, however on both space and cost grounds wish to keep the inventory minimal so each would have to have good justification. Why do you suggest a separate omlette pan? Tbh with any frying pan I've generally got into the habit of only cleaning it when it gets really manky / I've cooked something I don't particularly want flavouring what comes afterwards (fish, for example) so they all get "seasoned"
Spun iron appeals but the only ones I've seen are probably more pricey than my modest "skills" would justify.
I was looking at solid copper rather than coated, although again I'm not sure whether their intrinsic qualities would suit / be required in my use.
"Ceramic" is just another nasty cynically-marketed gimmick IMO - typically my mum bought one a while ago and it's just aluminium with some sort of coating (I assume something similar to "Cerakote" - probably a ceramic filler in a temperature-tolerant polymer matrix). A year or two later the finish has flaked off in areas of contact around the rim causing the underlying ally to oxidise, while my oversight saw it left empty on a hotplate (turned the wrong one on) which caused the nasty placcy finish to scorch and go black (again, a pure ceramic would never do this as their melting points are incredibly high).. so it's now yet more expensive, wasteful landfill.
I'm absolutely with your eldest on this one - very skeptical of the long-term health implications of the finish; as at the end of the day it's just another plastic in contact with your food as you heat it.. so can see it being another health scare in ten years' time.
My mum also suggested "Titanium" - again yet more deceptive marketing tripe as a full Ti pan would be thousands of pounds and its intrinisic properties probably crap for such an application in any case. IMO if everyone involved in marketing was herded up into a box and dropped in the sea the world would be a much nicer place..
Ironically my mum's now back on a good old stainless / copper-bottomed frying pan she's had for decades; having wasted probably hundreds over the years on gimmicky sh*te
Thanks - hadn't considered them as I'd written off their cast iron efforts for various reasons.. will give them another look. Thanks also re. Nisbets!
Of course; my mum favours your approach - which probably has something to do with why we seem to get through a new pan every five minutes..
Cheers - not after a set but will certainly give the site a good coat of looking at!
Not going for pans with non-stick coatings as I suspect PFAS' might be the tip of the iceberg..
Unfortunately I do mind; but thanks for the thought
Cheers - hadn't considered a lid!
Yes; I think if it's stainless having everything hewn from said material would be the way to go.
I do like the idea of enamelled cast iron, however I think this would be too heavy in a size appropriate for a general use pan. I do see Le Cruset skillets come up used fairly regularly for not a lot of money though; and while the weight would be too much / the ribbed finish would be no good for general use, for the odd steak (where the skillet remains static on the hob) or grilling / ovening stuff one could be pretty good
Thanks for the heads-up re. lard; wasn't aware of that!
Gas; finally
Thanks - again not sure the weight would be amenible however.
No issue re. eggs as I prefer soft-boiled as they're less hassle and just as splendid
I was looking at Kuhn Rikon spun iron; they look great but perhaps a bit beyond my station... sorry to hear that they seem to have gone downhill.
Indeed and thanks - will take a look!
Thanks; stainless seems like the obvious choice for saucepans although my query is more with the frying pan and as per the OP I think cast iron is going to be too heavy in an appropriate size. I like the idea of a casserole but tbh I think my skills are (for the moment at least) too limited to really make use of one.
Thanks - unfortunately ublock says no!
Cheers - will take a look!
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PhotoNic69
Über Member
- Location
- Maximum Security Twilight Home..
All your questions answered here:
https://www.bbc.co.uk/programmes/ar...which-pots-and-pans-are-best-for-your-kitchen
https://www.bbc.co.uk/programmes/ar...which-pots-and-pans-are-best-for-your-kitchen
Bonefish Blues
Banging donk
- Location
- 52 Festive Road
I know you say you don't, but there is a place for teflon/teflon-alikes.
This is the single most useful pan in our kitchen:
https://www.nisbets.co.uk/vogue-non...633F7lLYI9nKotzcFj-GGhy8wGXsbaI4aAtzKEALw_wcB
Add a lid and it's even more versatile. It's lasting pretty well, too - most will unless you give them serious heat (and then you'll die instantly anyway 🤭 ) which they're not designed for.
This is the single most useful pan in our kitchen:
https://www.nisbets.co.uk/vogue-non...633F7lLYI9nKotzcFj-GGhy8wGXsbaI4aAtzKEALw_wcB
Add a lid and it's even more versatile. It's lasting pretty well, too - most will unless you give them serious heat (and then you'll die instantly anyway 🤭 ) which they're not designed for.
Not in my kitchen, thanks.
Cheers - gave that a good once-over last time I was in there and IIRC every frying pan was coated in some form of "non-stick" abomination..
fossyant
Ride It Like You Stole It!
- Location
- South Manchester
Have you got one yet ?
Profpointy
Legendary Member
Couple of thoughts:
Copper is the second most conductive metal (after silver) so is in many ways the best pan material, apart from the considerable expense and, compared to aluminium, weight. Copper must be be lined with stainless steel or (arguably obsolete) tin. 3mm is the minimum thickness for good quality pans. Beware of pans with shiny brass handles - they are usually thin and really for the decoration market - eg hanging up in olde worlde pubs and such. Copper is arguably the Rolls-Royce of pans
Beware of stainless pans "with a copper base" as a thou' of copper plated onto the bottom of a stainless pan is has negligible benefit. P
Cast iron is good for frying pans except for the considerable weight. Reasonable cost, stays flat, the surface "seasons" and with a bit of care and attention becomes non-stick (basically don't scrub too much). Cast iron isn't a great conductor of heat but they compensate by making the pan thick as the material is cheap.
Spun mild steel is also quite a good choice, and like cast iron, builds up a patina which becomes kind-of non-stick. Again avoid scrubbing too hard. Not nearly as good a conductor as copper or aluminium but reasonable. Shouldn't be expensive if you avoid poncy brands. The reasonably thick ones with a flat steel handle are the ones to go for.
Stainless isn't a great material for a frypan as it's a relatively poor conductor. Doesn't matter for boiling spuds or pasta but does for frying as you get hot spots. This can be mitigated by thickness but then it gets a bit expensive
Aluminium, despite your aversion has a lot going for it as it is lightweight, an excellent conductor of heat, and cheap. That said you probably want either some fashion of non-stick or have it in a stainless steel sandwich - and the later are expensive so you're well on the way to copper prices
I've heard some mention of titanium but in my view it is a stupid choice. It is expensive and a poor conductor of heat and it's only virtue is light weight which is rather a secondary concern in the kitchen. Its great strength is of no benefit. Ali is light weight, cheap and an excellent conductor so is better all round.
Anyhow all my pans are copper. Bought a few off ebay initially (check the thickness before buying) then gradually accumulated some Falk brand pans when they had a deal on. Yes they were expensive, and I concede the prices are even more brutal now, so whether I'd make the same decision I'm less sure. Maybe I'd just get a couple of choice items rather than a whole load. Something like a 28cm saute pan does double duty as a frying pan and a low saucepan for example. Or something with two loop handles like the cauldron type can be used in the cooker as well as on the gas. To he honest the normal saucepans are often used just for boiling veg or pasta and any old pan would do for that, so only really a benefit for soups and stews and such
Copper is the second most conductive metal (after silver) so is in many ways the best pan material, apart from the considerable expense and, compared to aluminium, weight. Copper must be be lined with stainless steel or (arguably obsolete) tin. 3mm is the minimum thickness for good quality pans. Beware of pans with shiny brass handles - they are usually thin and really for the decoration market - eg hanging up in olde worlde pubs and such. Copper is arguably the Rolls-Royce of pans
Beware of stainless pans "with a copper base" as a thou' of copper plated onto the bottom of a stainless pan is has negligible benefit. P
Cast iron is good for frying pans except for the considerable weight. Reasonable cost, stays flat, the surface "seasons" and with a bit of care and attention becomes non-stick (basically don't scrub too much). Cast iron isn't a great conductor of heat but they compensate by making the pan thick as the material is cheap.
Spun mild steel is also quite a good choice, and like cast iron, builds up a patina which becomes kind-of non-stick. Again avoid scrubbing too hard. Not nearly as good a conductor as copper or aluminium but reasonable. Shouldn't be expensive if you avoid poncy brands. The reasonably thick ones with a flat steel handle are the ones to go for.
Stainless isn't a great material for a frypan as it's a relatively poor conductor. Doesn't matter for boiling spuds or pasta but does for frying as you get hot spots. This can be mitigated by thickness but then it gets a bit expensive
Aluminium, despite your aversion has a lot going for it as it is lightweight, an excellent conductor of heat, and cheap. That said you probably want either some fashion of non-stick or have it in a stainless steel sandwich - and the later are expensive so you're well on the way to copper prices
I've heard some mention of titanium but in my view it is a stupid choice. It is expensive and a poor conductor of heat and it's only virtue is light weight which is rather a secondary concern in the kitchen. Its great strength is of no benefit. Ali is light weight, cheap and an excellent conductor so is better all round.
Anyhow all my pans are copper. Bought a few off ebay initially (check the thickness before buying) then gradually accumulated some Falk brand pans when they had a deal on. Yes they were expensive, and I concede the prices are even more brutal now, so whether I'd make the same decision I'm less sure. Maybe I'd just get a couple of choice items rather than a whole load. Something like a 28cm saute pan does double duty as a frying pan and a low saucepan for example. Or something with two loop handles like the cauldron type can be used in the cooker as well as on the gas. To he honest the normal saucepans are often used just for boiling veg or pasta and any old pan would do for that, so only really a benefit for soups and stews and such
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The stainless saucepans are good value and they also do LeCruset lookalikes
