New frying pan

[slowworm]

I could do with some new frying pans, both for the kitchen and cooking outdoors. However, these days you seem to have to avoid every type of pan and coating - forever chemicals, burnt oil, aluminium etc seem to rule out everything apart from stainless steel.

Can anyone recommend something not too expensive? Is there a modern coating that hasn't been proven to be bad for you?

 

[Jared]

IKEA Vargden frying pans come in either cast iron or carbon steel. Though would have to season it.

 

[alphaburner]

Look at lodge. Good pans and can be found at reasonable prices.

 

[Glow_worm]

This is timely, I've just tonight picked up a Tefal cast iron frying pan locally for peanuts from marketplace because I liked the colour. The non stick coating is worn so that will disappear tomorrow with the help of an angle grinder and flap disc. It will then joint my small collection which have been acquired for small change and de-non-sticked!

I've been using cast iron and steel pans since before internet discussion on the matter, so never gone in for doing 'seasoning' as an activity. I just got on and used the pans and they have found an equilibrium in time. They don't stick any more than stainless.

Some pans I just wipe after use and never actually wash up (bacon pan!) others I hit with a stainless scourer and washing up liquid and they go a bit rusty between uses. On the odd occasion that concerns me, a quick scrub gets most of the rust off before adding oil/fat and using.

The internet will no doubt tell me the above is 'wrong' but I reckon my cast frying pans have cooked me over 10,000 meals and counting...

 

[Jared]

Have a cast iron Cruset frying pan, 40+ years old. Just use hot water & brush and it remains good and non stick.

But can definitely tell when someone has used washing up liquid on it, when cooking something like pancakes. But for a fry up wouldn't notice.

 

[HillBill]

I'd love to be able to offer advice on whats healthy or not. Truth is, at home, i use enamel coated cast iron for casserole pans, or Tefal for frying pans. All the standard pans/steamer all all stainless/ I dont have issues with the none stick tefals. They are literally designed to be replaced. They are not a one time buy. So long as you dont over heat them, they are fine, but i do replace them every couple of years. Dont use metal utensils, use plastic or silicone and they're alright.

 

[scruff]

Vogue Black Iron / Carbon steel frying pans would be my #1 recommendation.

Following that a Lodge Cast Iron Frying Pan (skillet) or a GSI Gudiecast Deep Frying Pan if you are feeling extra flush and want some more depth + lid.

 

[crosslandkelly]

+1 for the Le Cruset pans. I had my mums onefor 30 odd years, and she got it back in the early 70's. You can pick them up on ebay for £30.

 

[Pattree]

Is stainless steel so very bad?

Nearly all my kit, indoor and outdoor is stainless steel. (eg. Zebra pot)

It takes all the hammer that I give it, it cooks well and cleans up well.
I don’t mind a bit of the more permanent black staining on the outside of stuff I use over a fire.

 

[Glow_worm]

But can definitely tell when someone has used washing up liquid on it, when cooking something like pancakes. But for a fry up wouldn't notice.

Mine always bounces back by the third pancake.... And truth be told I like the first two piles of yummy mush as much as the properly formed ones!

 

[HillBill]

Is stainless steel so very bad?

Nearly all my kit, indoor and outdoor is stainless steel. (eg. Zebra pot)

It takes all the hammer that I give it, it cooks well and cleans up well.
I don’t mind a bit of the more permanent black staining on the outside of stuff I use over a fire.

Things tend to stick to stainless frying pans unless you either use a lot of oil, or get the pan extremely hot. But you dont always want it screaming hot.

 

[slowworm]

I was planning on getting a cast iron pan to see how I got on but if heating oil too much is bad for you doesn't the seasoned pan give off anything dodgy onto the cooking?

Also, do the cast pans have a level flat bottom? We do a lot of cooking on the flat top of our wood burner and another fault with the aluminium nonstick pans is the bases are not perfectly flat, so the pan does not heat up as quick as it could.

Do the enamelled cast iron pans stick or are they easy to use?

 

[Glow_worm]

Good quality olive oil is stable at higher temperatures and far healthier than cheaper seed oils.

Good quality cast iron- and even cheaper stuff- is flat enough for hotplate/woodburner cooking and very stable in use if treated properly. I do have an exception, a Tefal has been wonderfully warped during what must have been an exciting overheating incident which reduced its value to £1 at a car boot sale. After removing the charcoaled non-stick coating it does good service on the Primuses or open fire!

 

[Chris]

Good quality olive oil is stable at higher temperatures and far healthier than cheaper seed oils.

Good quality cast iron- and even cheaper stuff- is flat enough for hotplate/woodburner cooking and very stable in use if treated properly. I do have an exception, a Tefal has been wonderfully warped during what must have been an exciting overheating incident which reduced its value to £1 at a car boot sale. After removing the charcoaled non-stick coating it does good service on the Primuses or open fire!

I understand that avocado oil and ghee are also better for you than the seed oils, plus they have a high smoke point.

 

[Pattree]

Things tend to stick to stainless frying pans unless you either use a lot of oil, or get the pan extremely hot. But you dont always want it screaming hot.

Not my experience but I know it’s not popular and it’s obviously not what @slowworm wants.

 

[stonepark]

Aldi has cast iron at moment, frying pan, casserole dishes etc in Le Cru style for very reasonable prices.

Dripping, lard and ghee are the best fats in order for seasoning.

After that coconut, avocado, peanut (ground nut) and olive oil last.

 

[slowworm]

Not my experience but I know it’s not popular and it’s obviously not what @slowworm wants.

Who said that? I have a stainless pan we use a fair bit and will try to use it more and prevent things sticking. I also have a quality 2nd hand pan from my mum I will try.

I'm just seeing what else I should consider, a few years ago I wouldn't have considered a Le Creuset enamleed pan (too trendy for me!) but now it might be the best option.

 

[Pattree]

Sorry @slowworm .
I’ll just leave it at “Not popular” then.

I like using stainless steel, especially when I’m camping. I don’t have a problem with aluminium either but it gets soft when it’s hot. I have two pairs of aluminium nesting pans that used to be rectangular.

 

[Glow_worm]

Stainless varies hugely in construction- a pan formed from a single piece of stainless will be prone to sticking in hotspots on anything other than a hotplate. A copper base- encapsulated or otherwise- will conduct the heat to all parts of the pan. Some frying pans are triple ply (or tri-ply) construction, a laminate of stainless, aluminium for conduction, and stainless again, which also helps spread the heat (think Trangia duossal, which is a simpler 2-ply). Sometimes copper is use in the laminate instead. Loads of choice!

 

[Glow_worm]

I’ll just leave it at “Not popular” then.

I'd be very surprised if there isn't more stainless steel cookware in domestic and commercial use in the western world than all other types put together.