Fry pan recommendations

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blackjack17

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#248648 4-Apr-2019 06:23

Looking at getting a new set of pans. My wife wants non stick but I hate the extra care needed to maintain them. I do most of the cooking and cleaning.

Anyone have any recommendations? Not looking at crazy money but would prefer quality as it makes the cooking easier.

We have electric hobs (not induction). Been a while since we bought any wait for a briscoes sale (probably be one this weekend) or are there better places?

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#2210464 4-Apr-2019 06:51

Try Stevens.

Also plenty of cleaning scours for non stick pans at the supermarket these days....

billgates

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#2210469 4-Apr-2019 07:14

A good fry pan will cost $$ due to its weight and amount of bottom heavy metal with multiple different layers. It will hold it's heat well and that means that cooking will be even across the bottom and sides. It will also last you a lifetime. There are number of good brands. I have built a set of 2 different size frying pans and saucier from Demeyer. This is all we need and use. These are made in Belgium and are rivet-less so no gunk or food gets stuck inside. They hold heat extremely well. You do not need non stick. We cook eggs in the 24cm version and it’s smooth sliding from the moment it's dropped in the pan to the moment it's taken out. The trick is to heat the pan very hot and then add oil or butter and food will not stick. I bought my pans from berondi which is an online website based out of Germany. It’s a one man band shop,and the guy was very helpful and removes VAT for NZ and ships using DHL.

I bought the Atlantis and Proline series as these are 7 layers from bottom to top which means they hold heat the best. There is also a 5 layers version which is lighter and would still heat extremely well and cheaper. I have the below with lids

https://berondi.com/demeyere-atlantis-conical-sauteuse-lid-24-25924-41524.html

https://berondi.com/demeyere-frying-pan-proline-induction-sealed-edge-28-25628-40850-938.html

https://berondi.com/demeyere-frying-pan-proline-induction-sealed-edge-24-25624-40850-937.html

Do whatever you want to do man.

timmmay

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#2210473 4-Apr-2019 07:28

I used to buy Circulon, heavy fairly expensive pans. I found that the non-stick coating wears off like all other pans. Once it's gone the food sticks in the little groves. I did like cooking some things in that pan once the coating was gone, but cleaning was too much of a pain.

Now I buy Tefal at Briscoes when they're 50% off and replace them every 12 to 18 months. Briscoes had a sale last weekend, but may have another this weekend. I buy their higher end ones as the coating lasts longer, and we have an induction cooktop - which is great btw.

SirHumphreyAppleby

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#2210504 4-Apr-2019 07:41

Cast iron, forget the rest. With use, they are fairly non-stick, and you can abuse them with little or no consequences. I cook on cast iron every day, and clean-up consists of little more than a wipe over with a few paper towels. If anything gets stuck, a soak in hot water will usually shift it.

trig42

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#2210532 4-Apr-2019 08:36

We have a Cast Iron - great for steaks or anything that needs a good sear and a crust (did duck breasts in it last night - yum).

Also, a Circulon, which is just now getting to the point it need throwing out - non-stick is wearing down - have had it for about 6 years. A good Frying pan, decent weight.

The third one we use a lot is a Stevens branded copper/stainless steel, about 30cm. It is also a good pan - use it for sauteeing etc. It's really good for spag bog etc. Don't have an issue with cleaning it either.

Also have a couple of smaller pans (about 18cm I suppose) - one cheap non-stick and another Stevens Copper/Stainless.

None of those pans ever go in the dishwasher, and most times they are just wiped out with a warm water rinse.

jonathan18

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#2210544 4-Apr-2019 09:02

I agree that a cast iron frypan is a must, and it doesn't actually have to be an expensive one to work out well. Case-in-point: our $20 Briscoes wonder is superior to our expensive Le Creuset frypan - more even heating, and far less 'sticky'. They don't necessarily start out great, but as long as you season them every time you use them they'll improve with age.

We've also moved away from Teflon non-stick pans, and have been using a ceramic-coated non-stick (from Briscoes!) one for a few months - it's been working out pretty well. (Cast iron is heavy, and needs to be cleaned fairly quickly - as such, I think it's useful having a second type.)

And, surprisingly, I saw in this week's junk mail Briscoes has heavy discount off a number of frypans!

Geektastic

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#2210546 4-Apr-2019 09:09

AUS-Ion from Solidteknics in Australia.

Stunning pans. Seamless one-piece production - nothing like it from anyone else.

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scuwp

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#2210556 4-Apr-2019 09:26

I love my Fiskars Hard Face from Stevens. Best one I have ever had. Tried the cast iron ones, got sick of looking after them.

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tehgerbil

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#2210558 4-Apr-2019 09:29

We have a stainless steel frypan with aluminium bonded layer in the base.

It's fantastic, don't worry about cleaning up as just chuck hot water and dish soap in there for 5 minutes and pretty much wipe the dirt away.

Also really great being able to use a thin flexible stainless steel spatula/scour pad if need be without worrying about bloody plastic/rubber/etc scrapers and the coating coming off!!

kobiak

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#2210563 4-Apr-2019 09:41

I'm Baccarat fan (lifetime guarantee is awesome, replaced 2 items after 4+ yrs). + cast iron.

helping others at evgenyk.nz

Shindig

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#2210565 4-Apr-2019 09:44

SirHumphreyAppleby: Cast iron, forget the rest. With use, they are fairly non-stick, and you can abuse them with little or no consequences. I cook on cast iron every day, and clean-up consists of little more than a wipe over with a few paper towels. If anything gets stuck, a soak in hot water will usually shift it.

another vote for cast iron! A well seasoned pan never needs washing and will last an eternity

The little things make the biggest difference.

geoffwnz

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#2210571 4-Apr-2019 09:56

Another vote for cast iron.

Though choose the handle carefully. If you are frequently doing things like cook on cook-top then put the whole thing in the oven to grill the top to finish, get a one piece including handle, or a detachable handle. Otherwise a handle that isn't part of the pan might be nicer. for example, cooking a batch of pancakes, the full metal pan the handle gets too hot to hold.

I have one of each (one piece and wooden handle). Both relatively cheap from Briscoes. Care consists of hot soapy wash after use then spray oil and wipe with paper towel. Once a year they get a good scrub with a scourer.
They don't care what implements you use in them. Very rarely have anything stick to them. And unlike teflon types, they get better with use rather than wearing out.

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davidcole

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#2210575 4-Apr-2019 10:02

Full stainless or cast iron.

We've gone away from non stick....after seeing the nonstick coating of a few pans/appliances start to give way and in one case (bread maker with a non stick bowl, flake off).

No worries about getting a scubber in with stainless

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