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Such excitement on the Lunge household today.
Need a new frying pan.
Large, non-stick, metal handle that I can put in the oven, reasonably long lasting.
Default is always to go and buy from a catering supplier, other ideas apricated.
I got one of these a while back.
I think it's very good.
Le Creuset toughned non-stick in our house. Couple of years old and still look newish. Used almost every day by very careless teenagers and friends.
Long lasting and non-stick don't really go together!
I've had enough of "non-stick" as it just doesn't last and I've found that you really need two types:
I use [multiple] De Buyer carbon steel pans for frying stuff that isn't acidic** (i.e. no tomatoes, etc.) - these are not non-stick but you season them like cast iron and will last a lifetime. The beauty of these is that if you mess up the pan you can just go back to bare metal and season it again..... simple.
I also use a stainless steel saute pan for anything that might be acidic/saucy, so pasta sauces, curry, etc. I've spent big money on a De Buyer Affinity pan which is fantastic* and will also outlive me and probably my kids too (actually I didn't.... it was £80 used from eBay but would cost £200 new)
* I've only just learnt that cooking with really good pans is so much nicer and I will be buying my 3 girls a good saute pan each when they move out - they're so useful.
** Acidic foods take the seasoning off!
big fan of cast iron skillets personally - got several 'standard' ones with the sort of rough finish, but aslo got a couple of the smooth finsih machined ones which are excellent. Season them properly and they'll be non stick for years, plus they last forever. there's people out there re-furbing them too
I know your advised not to put tomatoes on the de buyer ones, but having worked in a commercial kitchen they clearly ignore that advice and so do I. I've never had a problem with it ruining the seasoning or anything.
(I mean I'm not making a long simmered tomato sauce or anything...)
Got these a few months back, very nice pans. Can't comment on longevity.
https://www.procook.co.uk/product/professional-steel-saute-and-frying-pan-set-2-piece
(I mean I’m not making a long simmered tomato sauce or anything…)
I think that's the key...... if it's in there for 5 minutes or so then it's fine, but if you leave it for an hour or so the seasoning [might] gets hammered.
Anyway - love the pans and love not throwing away non-stick that has failed - again.
I’ve had enough of “non-stick” as it just doesn’t last
I have some Kitchen Aid and Tefal pans which are still being non-sticky after about 17 years.
I'm pretty strict about only using plastic or wooden implements in them though, no metal stirrers allowed.
Not particularly relevant to OP though, as I don't think they have oven-proof handles.
Easiglide Neverstick, we have a few pans and they're holding up well. Can get from JL. https://www.johnlewis.com/browse/home-garden/cooking-baking/cookware-ranges/eaziglide/_/N-5q5hZ1z0ot0w
Commit to never buying any product containing PTFE ever again, In use and during manufacture these products release PFOAs into the environment, they last forever and are toxic/cancer causing.
Learn to season a carbon steel pan. I have Salter pan for life which is very nice, removable rubber handle that slides on to the steel handle so it can go in the oven. De Buyer pans are nice too.
I have a Salter Megastone pan my wife bought, that is coated with some kind of PFOA free ceramic. The non-stick properties are much worse than a PTFE pan, worse than a carbon steel pan, but is tough enough to scrub with wire wool if whatevers beeing cooked does stick and burn. It gets used for stuff that would wreck the seasoning of my steel pans. eg. tomato and other acidic sauces.
Got these a few months back, very nice pans. Can’t comment on longevity.
https://www.procook.co.uk/product/professional-steel-saute-and-frying-pan-set-2-piece/blockquote >
Ours died very quickly !
Not Tefal. Overrated rubbish.
I've been very impressed with my Scoville pan. I have a Scoville "Pro" which is exclusive to ASDA, failing that it's online order. It's the best pan I have aside from the ones I inherited from my grandparents farm which I think were forged in the fires of Mordor.
I have the Kirkland Stainless Steel pots and pans set from Costco.
Very good, love the Saute pan.
Had them for 6 years at least.
Currently not getting mega use as we recently purchased a Crockpot 13 in 1 cooker thing.
As naff as the branding is, my Ninja stuff is holding up better than anything else I've tried in the last decade (have found Tefal particularly bad)
I thought that the Gordon Ramsey recommended https://hexclad.co.uk/ were flavour of the month, well going by the amount of video on YT about them ( I might be vaguely tempted [YT's marketing working] but currently don't own any). The Sorted food channel seemed to like them, but I'd like a long term review
I’m with shark bait. I’ve had Meyer non stick both Analon and circulon, le creuset non stick and other cheaper pans. They all lose their non stick or coating if you over heat them which is a must when cooking something/ searing steak in a pan.
I bought a de buyer pan a year or so ago, seasoned it. It works really well for everything. I did lose the coating when I left some tomato pasta sauce in the pan overnight being lazy and I had to re season again, now it’s back to non stick again. I can see it lasting years. I still have some of the “non stick” pans in the cupboard but I don’t use them as the non stick on the de buyer pan is better. I just can’t face chucking them out as it seems so wasteful!
Ikea, about £15 - work a treat.
Basic steel with a steel handle and non-stick but at £15 I'm expecting no miracles.
Best make I've had to date is Kitchen Aid. Furiously expensive at RRP but frequent visits to the dark corners of TK Maxx will prove fruitful.
I bought some Ninja Zerostick ones a year or so ago and they're holding up really well, decent weight and quality to them as well - not the cheapest but not ridiculously pricey either.
I’ll second the Ninja pans. Well built, good coating. Bought one on offer last year, so impressed we’ve now ditched the old and replaced with a full set. However, they’re only as good as the user, the wife has a thing of using metal forks on Zerostick pans, then stacking half a dozen other bits of crockery on top of them.
I have some of the cast iron ones they sell in TK Maxx, best decision ever. Have 2 frying pans, a griddle and a huge wok thing, rest of the pans are stainless with decently heavy bottoms.
Teflon is utter crap, wouldn't go near it.
Brother in law is a chef in Germany and he bought us a Turk pan made from a single piece of hot forged carbon steel. Seems to be THE pan used in the trade over there. It will outlast me for sure and is pretty non stick so long as you don't clean it too much! Available on Amazon at a price (£83-£203 depending on size) I see
I've found teflon style non stick coatings to be rubbish, the don't last long at all. I've got a great pan at the moment that looks a bit like the Scoville pans, it's got a smooth and quite shiny finish in black with white specks a bit like granite. I always hand wash and use non scratch utensils
Balls has it. PFOA is best not ingested.
See the film Dark waters (obviously noting the over dramatisation given it’s a film but the broad thrust is true and the cast with deformities are genuine Teflon ‘casualties’)
Following this.
So, the De Buyer steel pans....are they ovenproof?
I've had one for a few years now - no PTFE, and the non-stick surface can be refreshed easily by boiling water in the pan for a couple of minutes and then wiping with a melamine sponge.
Balls has it. PFOA is best not ingested.
Modern pans don't have it though...
My tefal non stick does fine, hand wash and obvioulsly don't use metal utensils on it....
De Buyer pans are oven proof... and based on the abuse they get in our kitchen are pretty much anything proof... and would most likely see out the next couple of centuries of hard use and still be perfectly fine!! Have used ours on everything from gas to ceramic to induction, and even used one on a camp fire...
They ones we have are heavy though, but that's part of the point, they hold the heat.
Matfer Bourgeat, either non stick or carbon steel and seasoned whichever you fancy. As used in many commercial kitchens, I first tried them after reading Hugh Fearnley W's Meat book where he recommends them.
*Edit* - oh and either are ovenproof too
Make sure you test the feel of the pan for the intended use
Cast Iron or Mild Steel
Either catering supplier or i've found the IKEA ones to be very durable as well. I've got a couple that are both non-stick and easy to look after.
We got 10 years out of ProCook steel non stick, survived daily use and teenagers burning them. Would have got another ProCook but mrsfoo found them too heavy, so tried Ninja (recommend on here) which are alloy and super light by comparison 2 years daily use still going strong almost magical how non stick they are too. Thought they might bend and scratch easily compared to steel so far no problems.
I've gone with two de Buyer ones here. Green Pan lasted about 5 years, and is now losing its non-stick. Tefal lasted about the same.
Mrs B can't get her head around the fact that things don't stick to the de Buyer ones, despite them not being 'non stick'. They seem to get better and better though. Use them everywhere, and they really seem to add loads more caramelisation to food than a standard non-stick (not sure why though).
You'll get loads of snobbery and waffle about cast iron and tradition and blablabla, but really cast iron isn't non stick, it's not even close.
'Sticking' is about more than the pan surface. Scrambled eggs for instance - my wife cracks eggs in an oiled pan then stirs then up as it heats - this causes them to stick like a bastard to most things. I beat the eggs first then pour into a warm pan from the oil puddle, and wait for a few minutes til the bottom is partially cooked. Then I can stir them up and for some reason it doesn't stick at all.
That said, I have recently got a Scoville Pro pan from Asda which is lasting very well, but I'm following these rules:
- No dishwasher
- No scourer at all, not even a 'non stick approved' one. Soft side of sponge only or brush.
- Thoroughly clean and rinse in hot water until the water beads off the surface again. I suspect that soapy or greasy residue can start to bake on and allow stuff to stick.
It's been a couple of years and it's still A1, so I'm hopeful. £200 on a 'pro' level pan is really not going to fly in our house.
You’ll get loads of snobbery and waffle about cast iron and tradition and blablabla, but really cast iron isn’t non stick, it’s not even close.
Did anyone suggest it is?
As you say, it depends how you use it, make porridge in any pan and it still sets like glue. Cast is still more durable and versatile than any manufactured coating.
You’ll get loads of snobbery and waffle about cast iron and tradition and blablabla
In the same way that you get loads of bollocks about non-stick pans lasting ages, especially from people who don't know any better.
Cast iron in itself is not non-stick obvs but, once seasoned, it's surface becomes that way because the oils coat the surface and become a hard layer that food will generally not stick to.
The key to this is heat. If food is cooked at the right temperature then it will definitely stick less.
Put too much heat into a pan and food will stick to it - even teflon coated ones. The problem then is that a very thin burnt residue is left behind and this is very much "stick" so that subsequent cooking sticks a little more until the pan is knackered as you can't remove the burnt on residue without ruining the teflon/whatever coating - so the pan is thrown away.
Non-stick pans are on a downward trajectory from the day they are first used - the only question is how steep is that slope.
On the other hand, if required, a cast iron or carbon steel pan can be 'nuked' (taken back to bare metal) and the whole process started again. This is why these pans can and do last for decades - there's basically nothing to wear away or go wrong.
You talk about snobbery but that implies expense. I have 4 De Buyer carbon steel pans only one of which I bought new (the first, for about £22) with the remainder all being bought for less than £15 each on eBay - I have just nuked and re-seasoned them.
You've got to wonder why there are so many non-stick pan manufacturers if they really did last as long as they say? You say your 2 year old pan is still A1, that's great but lets have this conversation again in another 18 years.
I got an Anolon non stick a few years ago and it’s still like new. Not cheap but worth every penny to me. I also have tefals that we have had no issues with. All used on a gas hob and dishwasher.
A non-stick pan is very helpful for a quick fry of some things.
I had an old IKEA one (10 years or so old). Its nonstick coating eventually failed.
I replaced it with a Tefal one a couple of years back. This is already failing. Handle came loose after a few weeks - easily tightened. The coating is already a bit sorry-looking and significantly less non-stick. Would not buy Tefal again.
I have a cast-iron pan. Great for sizzling. Poor for a rapid fry of sticky things. Aluminium with a small steel base heats up quickly on the induction hob and non-stick makes it fast and messless to fry and clean.
Reading the recommendations with interest.
obvioulsly don’t use metal utensils on it….
See you say obviously but my wife cannot seem to grasp that ever so simple concept. Personally all my pans, save one frying pan, are stainless steel. Lighter and easier to use than cast iron and as others have said, non stick if you have the temperature right. The only thing I do in the non stick pan are eggs.
Tefal's warranty only covers the non-stick coating.
Every Tefal frying pan I've owned - OK, both pans I've owned - failed in the same way, they went convex so anything you tried to cook ran to the edges of the pan. Whilst the pans themselves were bollocksed, the Teflon still looked brand new.
funkynick
Full Member
De Buyer pans are oven proof
The reason I ask is that there are some reviews that say certain models are only oven proof for a short time (10 mins max) cos they have epoxy coating on the handle....not entirely clear which models tho!
Stainless for me. I want no dietary sources of PFAS or aluminum thanks. I won't use plastic utensils either, although they're better these days than they used to be. I grant you that there will likely be elevated nickel, but its going to be pretty minor.
You can season stainless steel pans like regular carbon steel, but also, if you can't be bothered, you can burn them to a crisp, scrub the crap out of them and use drain cleaner on them to get the carbon off.
We have a set of Stellar stainless pans that were a wedding gift 20 years ago. My mother in law has been through three sets of pans in that time, constantly complaining about coatings wearing off.
Twodogs...
I've not heard about that, but then there isn't anything on the website for the pans we have which says they can't go in the oven!
There is a slight coating on one of the handles of our Mineral B frying pan, but I've never really paid it much attention, and it certainly hasn't caused any issues having been in the oven many times...
Cast iron in itself is not non-stick obvs but, once seasoned, it’s surface becomes that way because the oils coat the surface and become a hard layer that food will generally not stick to.
You may be aware I am an obsessive type. I had a cast iron pan and spent forever baking it with different types of oil in different ways to try and get the perfect coating. It was never actually non stick, although it did get coated. But then cooking anything acidic in it stripped it off immediately.
They sell so many non stick pans that fail because they are fairly fragile and easy to damage, as above. You CAN get them to last well, in my experience, if you are very careful. But at least you can cook something tomato based in them.
twodogs…
I’ve not heard about that, but then there isn’t anything on the website for the pans we have which says they can’t go in the oven!
Here you go..Review
Carbone Plus series can only go in the oven for 10 minutes at a maximum of 205 C (400 F) because of the epoxy-coated handle
No idea if it's accurate
Stainless steel pan that is triply or more, all fine. (Go for steel grade that is either 314 or 18/12 ) Many good ones available at John Lewis or Fenwick.
Thick carbon steal like these are very good too. (These the most affordable robust frying pan out there but get one that has thick steel, most wok has thinner carbon steel)
Lodge cast iron skillet which is heavy but will last for a long time. (Go for Lodge because the majority of the imported ones are Chinese made and the quality is not as good)
Brand is not that important so long as the quality is good,
Also, if you know how to cook with right temperature, all the above can be "non-stick".
Can someone explain pros and cons of carbon steel vs stainless for cookware please?
As for burnt on, risotto killed my carbon steel wok. I thought I'd seasoned it.... it had been fine for years, then risotto happened. I guess others can cook risotto without welding a layer of burnt rice across the base of the pan, but I can't.
As for burnt on, risotto killed my carbon steel wok.
The beauty of plan metal pans, stainless or whatever, is that you can simply use sandpaper or emery cloth to remove the carbonised food. It's really easy and quick. And for everyday burnt on food you can use Brillo pads which are ace.
I'd been thinking angle grinder might help.
Any recommends for an iron pan for induction that is both thick enough to not warp AND smooth enough to not risk scratching the glass?
Sorry, risotto in a wok?
You may be aware I am an obsessive type. I had a cast iron pan and spent forever baking it with different types of oil in different ways to try and get the perfect coating. It was never actually non stick, although it did get coated. But then cooking anything acidic in it stripped it off immediately.
Weird, i just paint mine with oil and stick them in the oven for 10 minutes at 250.
They're significantly more non-stick than any non-stick pan i've used in the last 20 years.
And once every few months, i scrub them and redo. Usually the same time as i do the knife sharpening.
Can someone explain pros and cons of carbon steel vs stainless for cookware please?
Carbon steel - very robust but you need to coat it with a layer of oil (thinly) after cooking to prevent rust, called seasoning.
Stainless steel - does't rust but if you want it shinny and nice, coat it with a thin layer of oil too and it can also "season" the pan/wok.
In terms of making them non-stick both behave roughly the same if you get the temperature right. i.e. hot pan/wok with cold oil. For example, once you can get the pan/wok up to heat (use the water bubble test), you can reduce the heat and pour in the oil. Then once you see the oil "dancing", Not smoking btw (no sure how to describe it), you can then add the ingredients into the pan/wok to cook. Throughout the entire process your heat should not be high but medium especially for stainless steel that is triply because they hold heat very well (reduce energy used btw). However, for carbon steel you might need to increase or decrease the heat accordingly, again to maintain no smoke. If you wish them to be non-stick just leave the ingredients in the pan/wok for a while before turning them. You will notice that all of they will become non-stick.
My current wok (to save energy bill) is Tramontina 28cm Stainless Steel Wok with Lid which I bought from TK Maxx for less than £20. This is a surprisingly light stainless steel work 18/10 grade. But generally all stainless steel pan/wok from John Lewis or Fenwick will do the job nicely too.
Can someone explain pros and cons of carbon steel vs stainless for cookware please?
Stainless is probably the better all round material for cookware. There being nothing that you can’t cook in it. Get your pan hot enough (so that you can see the Leidenfrost effect, and your food won’t stick. Also helps to leave it to cook rather than prod it.
Stainless is probably the better all round material for cookware. There being nothing that you can’t cook in it. Get your pan hot enough (so that you can see the Leidenfrost effect, and your food won’t stick. Also helps to leave it to cook rather than prod it.
That's true plus the cleaning process is very easy. For example, you have burnt your food and the way you can clean it is by pouring in some vinegar (cheap one from Tesco) with some water to "stew" it for a while. Then pour out the water after a while and it will be as clean as new. The burnt food will come off easily.
I have started, again, using stainless steel wok for two reasons: Reduce energy usage (electric bill) and ease of cleaning without worrying for rust if I forget to season it after cooking.
Stainless is probably the better all round material for cookware.
All industrial cookware(pots,trays) are made of aluminum. Saute/frying pans are usually steel or copper.
Having an all steel frying pan means you can initially brown, seal etc, then put the entire pan in the oven to finish the cooking. Just have to remember the handle is steel when you go to lift it out.
No, you need the special Ooni pans for that!
@Neilnevill angle grinder with wire brush cup or wheel will be fine. I used this method to rescue one of my very expensive Robert Welch stainless steel pans after carbonising some caramel.
Aluminium alloys conduct heat about 3 times better than carbon steel which conduct heat about 3 times better than Stainless steel. If you haven't got a totally even heat source you will get hot spots in a stainless pan.
Weird, i just paint mine with oil and stick them in the oven for 10 minutes at 250.
They’re significantly more non-stick than any non-stick pan i’ve used in the last 20 years.
Same here - we have a fairly expensive ProCook frying pan and a cheap as chips cast iron skillet. I far and away prefer the skillet myself, gets a nicer, more even temperature across the base and just "nicer" to cook with. This time around for seasoning I'm using coconut oil (what we had in the larder) - painted the pan and roasted, Cooled down and repeated, just to make sure...
I'd be confident in saying the skillet is just as non stick as the ProCook fancy pants one. I'm also certain that it will last far longer too.
I shall go at the wok with gusto then!
If you haven’t got a totally even heat source you will get hot spots in a stainless pan.
I have two stainless saute pans, one with 3 layers of aluminium and one with 5 layers of aluminium - the 5 layer one (De Buyer Affinity) has much better heat distribution and way nicer to cook with.
Unfortunately those layers come with a price tag and that's why I buy second hand.