Cooking - Frying Pan Recommendations!

[GFOviedo]

So, in the last 5 years this is the 3rd set of frying pans that are pretty much done since the non-stick coating is coming off. This last brand is a Henckles brand.

I mainly use the 10” and 12” frying pans. I like the non-stick option. I don’t mind spending $100 per pan. Any recommendations out there?

I was looking at he All-Clad brand. They have good reviews on Amazon, and I can get a 10” and 12” for $100, but I wanted to know what is everyone else using!

 

[Todd Anderson]

We have some Caphalon non-stick pans that have worked out really well. In general, though, we use stainless steel.

 

[mechman]

We have a set of Cuisinart Stainless Steel cookware that has held up very well over the years. And of course I also have a 12" cast iron skillet. No kitchen is complete without one.

 

[Mark C Flick]

Much like Steve, I have an awesome 10" pre 1960 Wagner cast iron skillet that I use almost all the time. I also have a set of Cuisinart Stainless Steel Multiclad Pro that work very well and have held up great over the years. I really doubt you'll find a non-stick option that will be very durable.

 

[GFOviedo]

My parents have some stainless steel pans since the 90’s and still going strong. I just don’t like that eggs stick to it.

I suppose I can get one 12” stainless steel frying pan and one 12” non-stick pan.

I’ve been thinking of getting a cast iron pan as well.

Thanks for all the input.

 

[Mark C Flick]

I've never had a problem with eggs sticking to my SS pans. Secret is to heat the pan first (and cook at a lower temp) then add butter or oil once hot. For me it's as good or better than non-stick. Took me a couple of weeks to figure out how to cook with SS, and if you have a good cast iron pan I really don't see a need for non-stick. Hit the yard sales and find an old cast iron pan, you will not regret it.

 

[GFOviedo]

I've never had a problem with eggs sticking to my SS pans. Secret is to heat the pan first (and cook at a lower temp) then add butter or oil once hot. For me it's as good or better than non-stick. Took me a couple of weeks to figure out how to cook with SS, and if you have a good cast iron pan I really don't see a need for non-stick. Hit the yard sales and find an old cast iron pan, you will not regret it.

Thank you for the info with the SS. I ended up ordering a Stainless Steel Saute pan Cuisinart, and a 8" and 10" non-stick All-Clad frying pans, and I am also going to buy a 10" cast iron pan. These will be replacing all of our pans that we've got, which by the way we have too many! I have noticed that we use the 8" and 10" pans the most. The non-stick are mainly for our kids. At times, they like to cook, and it is easier for them to use a non-stick.

I think we should be good with these for several years. Now, I need to order a decent cleaver knife!

 

[mechman]

Like Mark said, the stainless steel is a better option than non-stick pans. We've had ours for years!

 

[GFOviedo]

So, the pans were delivered and returned today. The non-stick pans appeared to be of good quality, but the packaging was not the best, which cause the non stick coating to get damaged and in some areas it came off completely.

The stainless steel sauté pan had manufacturer defects of small indentations in some areas and the bottomed was scratched.

Amazon was quick at refunding me they money. Too bad, since the pans looked and felt pretty heavy.