Let’s talk fry pans

[Sundancefisher]

I’m in need of a new one. Seems like prices for a pan range from $30-600.

There is nonstick, copper, carbon steel, cast iron.

I’m not interested in a cast iron as it’s mostly for cooking eggs and frying bacon on the stove. May be short sighted but they are heavy.

Has anyone bought one recently and like it? Durable coating and even heating? Dish washer safe?

Hexclad, Tfal, gotham steel, blue diamond, paderno…

[Au revoir, Gopher]

I have never had a no stick fry pan that didn't start to stick after a year or two. At this point I am almost exclusively cast iron. I do have one stainless steel fry pan that gets used mostly for pan sauces.

ARG

[-JR-]

t-fal are junk
Rock have been standing up very good for me .
But be carefull when buying because they have thick pans and thin pans
They normally only bring the thin one on sale , you don't want those .
You want the thick one .

[tirebob]

My kid got this cheap granite coating pan off Amazon a few years ago and I wouldn't give it a second look for a long time(I am almost exclusively cast iron save a couple stainless things for specific jobs). Now that I am living with him when in Alberta and I was forced to use it because I wasn't going to go pop for new cookware since I already have quality stuff at my house, and I'll be damned how much I am reaching for that sucker when cooking anything I wan't to fry up or make gravy dishes etc... Super non-stick and clean up is a breeze, and not a single bit of wear I can detect on it.

Kind of shocking actually.

[Dean2]

Check out Canadian Tire. When they put pans on sale, there is no place that can even come close, as in at least 50% cheaper for the same make and quality. Outside of cast iron, which never needs replacing, we switched to Rock or Lagostino for larger pans, but even the thick ones need to be replaced occasionally. Still use Tfal or Lagostino for the smaller ones. We buy a set of spares when they are on sale at CT, swap them in as needed and restock the spare supply on sale.

[wwbirds]

Similar they last just over a year
. S.i.l. big into cooking and bought hexclad and raved about it. We got smaller set for pretty big price for cheap me and after curing seems really good but ask me in a year or 3

[beerhunter]

We just bit the bullet and bought the Hexclad set. Haven't bought new pots and pans in 20 years. Saying that we have went through a number of crappy non stick pans that after a year or less are crap.

The wife really likes them so far. We will see down the road.

They were crazy expensive so I hope they prove the test of time.

[Dewey Cox]

The "rock" pan we bought from Canadian tire was the biggest pan related disappointment we've ever had.

[urban rednek]

We've been using the Rock Ceramic Zero frying pans for a couple years now and are very happy with them. They go on sale regularly at Canadian Tire.
Definitely better performance and longer lasting than the Lagostina white ceramic pans we were using previously.
A few things to do to extend the life of non-stick cookware, no matter which coating you go with:
1. Hand wash with dishcloth only; do not put them in the dishwasher.
2. Only use silicon utensils on non-stick surfaces. Wood and nylon utensils slowly abrade the surface coating. We have found the Swissmar Scoopatulas are perfect for stirring and scooping in these pans.
3. Even though they may be rated for it, high heat shortens the life of the non-stick coatings, including ceramics. Cook on low to medium heat.

[Dean2]

Originally Posted by urban rednek

We've been using the Rock Ceramic Zero frying pans for a couple years now and are very happy with them. They go on sale regularly at Canadian Tire.
Definitely better performance and longer lasting than the Lagostina white ceramic pans we were using previously.
A few things to do to extend the life of non-stick cookware, no matter which coating you go with:
1. Hand wash with dishcloth only; do not put them in the dishwasher.
2. Only use silicon utensils on non-stick surfaces. Wood and nylon utensils slowly abrade the surface coating. We have found the Swissmar Scoopatulas are perfect for stirring and scooping in these pans.
3. Even though they may be rated for it, high heat shortens the life of the non-stick coatings, including ceramics. Cook on low to medium heat.

ALL excellent points. If I need to cook something at high heat, like scallops, burger, steak etc, that is Cast Iron only country. Other choice would be non-coated stainless. All types of non-stick will just not last if used on high heat.

[calgarychef]

Go to wholesale club and buy “thermalloy,” I think Russel’s Hendrix has them too. They’re aluminum so won’t work on induction but available in a few sizes. I’ve had one for well over 10 years, I treat it gently but it’s lasted very well. Incidentally they also make non coated stainless pots. I’ve got a “braisure” about 14” in diameter, 5” deep, (lids sold separately)
it’s a beast, thick bottom, tight fitting lid, nice handles…and not that expensive.

[owlhoot]

Carbon Steel, sometimes called French Steel, good for high heat, lighter than cast iron, treat them right and they are non stick. They work Great on induction stoves. I did pan seared scallops in one last night, I have 4 of them, one 6" pan exclusivly for eggs. De Buyer's is one manufacturer of high end steel pans

[MountainTi]

Circulon

[3blade]

Just bought a Hestan Nanobond…yes its expensive, but eggs, crepes, and meat just slide off. Meets all your criteria.

Once you use titanium you can’t go back to anything else.

[SamSteele]

Rad up on PFAS and you won’t be buying non-stick anything anymore. Cast iron or stainless for me.

SS


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[Seabass]

Greenpan if you want “non stick” and lightweight. However using cooking sprays, etc are not recommended with this pan, only natural fats. I use this one every day.

Alternate choice is reconsider cast iron, specifically enamelled cast iron. We have 2 of them and they are wonderful. Eggs like you wouldn’t believe. Clean up is super easy, use barkeepers friend from Canadian Tire, if need be.


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