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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[Mr Flyguy]

Originally Posted by 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…

Go to Canadian Tire for Paderno*, but check their flyers 'cause you don't want to pay "full price".

*I have three: 20 cm, 26 cm and 30 cm. Very durable coating. The small one is perfect for a 2 egg omelet and the biggest one with a stainless steel handle is oven safe. I don't know about dishwasher safe since I always wash by hand.

[C&C Outdoors]

My wife picked out a set of henckels capri granitium last year that came with (3) pans sized 8", 10" and 12".
They have been used plenty so far and still look and function like new.
Description says they are dishwasher safe but we wash them by hand. Also oven safe and PFOA free.

[muirsy]

Originally Posted by 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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PFAS is in every piece of upholstered furniture in your house, carpet, and any waterproof/resistant hunting clothing you own. It's unavoidable.

[-JR-]

Originally Posted by Dewey Cox

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

Sounds like you bought one of the cheeper and thinner bass rock frying pans.
I have about 4 ,and only one had the thinner bass. Did not last long at all .The other 3 still working good ,they must be 1/4 inch thick bottoms on them not 1/16 like the t fal

[-JR-]

Any one see the documentary on the teflon factory that coated frying pans.
Very scary stuff , and sad what happened to the health of most of the people in that small town . Just can't remember if it was on Netflex or prime must because i have been using a teflon pan .

[Pioneer2]

Nothing beats cast.

[TrollGRG]

I have carbon steel. All the benefits of cast iron but without the weight. I treat it the same as cast (cleaning and seasoning). Actually, I haven't seasoned it at all in the last 6 months at lease - just using it does the seasoning. I just wash/wipe it out after use and ready to go the next time.

[fishinisgood]

Originally Posted by -JR-

Any one see the documentary on the teflon factory that coated frying pans.
Very scary stuff , and sad what happened to the health of most of the people in that small town . Just can't remember if it was on Netflex or prime must because i have been using a teflon pan .

The movie is called Dark Waters
What an eye opener

[omega50]

https://www.youtube.com/watch?v=lIW8...PrudentReviews

[M.C. Gusto]

I’m no help to you, I went back to cast iron and I’m never going back to other pans

[wack99]

Not seen it mentioned but, Chuck Hughs stainless pans have been fantastic to use. Great for deer steaks. The not stick ones though not so much, the Teflon has flaked of with use. Probably gonna remove the coating, polish and use as stainless for camping.

Jason

[justsomeguy]

As long as you're willing to deal with the maintenance (think cast iron) I'd recommend a de Buyer Mineral B Pro from Chefsuppliescanada website. You need to clean the manufacturers oil off and season it a few times but in short order it will be seasoned and essentially non-stick.

Can't leave sitting outside, or in a sink of water, or wet as it will rust. Also if you are a no fat person (you're cooking bacon so I'm assuming you've come to the conclusion that saturated fat is not the death penalty everyone claims it is) as you will need to use a bit of butter or oil but these things are traditionally chef style pans.....something you can pass down to future generations. They are not cheap or super light, but you can use on a glass stovetop which you can't do with cast.

[CBintheNorth]

Originally Posted by Dewey Cox

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

That's unfortunate.
When we switched to a gas top stove I had to get rid of my old frying pans with plastic handles. The "Heritage Rock" pans looks like they fit the bill with their all metal construction.
Bought a complete set 5 years ago and have been nothing but happy with them.
Heat up well, cook evenly, still non-stick, and really no sign of wear.
Maybe other range styles are different, but I would have thought gas would be the hardest on pans.

[trailraat]

I purchased a Carbon Steel pan this past year and I love it. It does certainly take a bit more technique and fat than non-stick, but once you get the hang of it, it's really not bad at all. The one thing I found is that pre-heating is key and then often you actually need to set the pan at a lower temperature as once it gets cooking it tends to stay hotter.