Fry pan recommendations

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#2210602 4-Apr-2019 10:33

We had used a heavy Jamie Oliver for years but the non-sticking coating started to deteriorate so binned it.

Tried a couple of lighter weight non-stick Tefal and really didn't like those. Non-stick was a poor description.

Bought a couple of ZIP Elite fry pans when on sale at Briscoes and they are marvellous. Nothing sticks to them.

The non-stick looks like the dodgy coating you can buy through other places but in all honesty these are great fry pans. A steal when 60% off.

Here's an example.

Batman

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#2210605 4-Apr-2019 10:39

Zip ones don't last a week! And once you notice all the stuff is missing you've already ingested the lot!

davidcole

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#2210685 4-Apr-2019 12:26

Batman:

Zip ones don't last a week! And once you notice all the stuff is missing you've already ingested the lot!

yummy, burnt chemical coating, my favourite. Better than kfc chicken salt.

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#2210693 4-Apr-2019 12:38

Just checked mine and it's a Kinox stainless frying pan. Have had it for years and found it way better than various others before it.

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jonathan18

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#2210700 4-Apr-2019 12:57

Batman:

Zip ones don't last a week! And once you notice all the stuff is missing you've already ingested the lot!

A bit of an exaggeration, but a fair point.

We were regular users of the Zip woks (http://www.briscoes.co.nz/kitchen/pots-and-pans/zip-30cm-wok-and-glass-lid-1010291) as they were a really useful size and really flexible (could use as a frypan or a pot), but found they'd start losing the non-stick surface so by about 15 months they ideally needed replacing.

This is the Zip ceramic fry pan we moved onto http://www.briscoes.co.nz/kitchen/pots-and-pans/zip-gourmet-green-ceramic-frypan-30cm-1045656; it's been fairly good in terms of wear - certainly better than the Teflon-y ones, and the ceramic finish means none of that extra crunch in your food from Teflon pieces!

Speaking of fry pans - what's the best type of pan to cook Chinese dumplings in? We find these get so stuck on any of our pans whether stainless, ceramic or cast iron. Perhaps just not enough oil?!

cshwone

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#2210706 4-Apr-2019 13:04

Found these to be really good:

https://www.briscoes.co.nz/kitchen/pots-and-pans/1061603/Hampton-And-Mason-Perfection-Non-Stick-Cookware-Set-4Pce.html

So much so we have kitted out both our daughters with sets as well. And occasionally they are on sale!!

They work well for stuff like duck and lamb with initial stovetop cooking then straight into the oven. Clean very easily too. Very happy with them especially at that price point.

allio

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#2210743 4-Apr-2019 14:12

There's no such thing as a frying pan for every situation. I have six (not even counting the little tiny ones), and would struggle to part with any of them.

Get good quality tri-ply stainless steel in 10" and 12" . Spend a bit of money because it will last you forever. Use for everything unless it sticks badly or specifically benefits from cast iron. I actually have a 12" straight-sided saute pan which I use far more than the 12" skillet and would recommend that.

Get any old cast iron in 10" and 12" . I swear by the Briscoes ones at 60% off. Don't waste money on Lodge, they're all the same, and will all last forever. Great for anything that needs to be cooked at really high heat (steak, burgers) or things that you start on the hob and transfer to the oven.

Finally, get non-stick in 10" and 12". Use it only for stuff that really needs a non-stick surface (e.g. eggs, dumplings) and it will last for 2-3 years. But eventually it will need to be replaced anyway, so don't waste your money on top of the line ultra-premium stuff. Tefal is usually the best bet. I don't bother with ceramic, it's really all the same stuff at the end of the day and in my experience the longevity is worse than plain old teflon.

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surfisup1000

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#2210791 4-Apr-2019 15:24

We bought those Woll titanium coated heavy pans from the home show. The pan is good, but the indestructable titanium coating wore off (as with every other nonstick coating ever invented). But, the woll is still a great frypan, it is heavy like cast iron so has great heat distribution.

But, a cheap cast iron pan is probably just as good.

surfisup1000

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#2210805 4-Apr-2019 15:28

allio:Don't waste money on Lodge,

Lodge pans are pretty cheap, eg, 10" fry pan on amazon for $15 usd.

nofam

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#2210832 4-Apr-2019 16:22

Another vote for cast iron BUT don't cook anything acidic (e.g tomato-based sauces or citrus) as this will react with the iron and taint the food. I've previously used Scanpan for non-stick and found them really good, as long as you don't try to sear steaks in them or anything else that gets the pan really hot. I have a set of S/S lined, copper pots and pans that I got when we built our house, and they're ok, but like others have said, you definitely want a lot of mass in the base to get even heat distribution, especially with induction.

benokobi

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#2210842 4-Apr-2019 16:36

Geektastic:

AUS-Ion from Solidteknics in Australia.

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

^This. Plus lifetime warranty and endlessly renewable seasoning.

sqishy

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#2210868 4-Apr-2019 18:46

We got a free set from Harvey Norman worth $500 (apparently) anyhow the pan is very good and lasted over 5 years. Brand is Berndes.

zenourn

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#2210894 4-Apr-2019 19:49

We have 5 full cast iron fry pans (deep 30 cm + 25 cm + 15 cm + grill pan + wok) and would never go back to anything else. Our main 30 cm duty horse was only $20. Will last generations, so well seasoned now that can cook anything (acidic dishes no issue), extremely non-stick, even heat. Just quick wash with water after use. Don't know how many fry pans we went through before changing to cast iron.

When cooking with cast iron you don't want to use an undersized burner. Works well with gas.

JayADee

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#2210901 4-Apr-2019 20:13

Ours are well loved but thrashed regularly. Good thing they're tough. Two stainless the other two cast iron plus one small cast iron I was given that I use for eggs if I am only cooking for me. Our stainless is 18/10 stainless Profi-line and bigger than the cast iron ones, the cast iron is wagner ware 10.5 inch made in US. Much missed is our original American cast iron one that got left behind during a move. Husband who is the main chef at our house prefers the cast iron, I prefer the stainless. They both cook great, the stainless cleans easier and you don't have to worry about keeping it seasoned.

allio

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#2210922 4-Apr-2019 20:41

surfisup1000:

allio:Don't waste money on Lodge,

Lodge pans are pretty cheap, eg, 10" fry pan on amazon for $15 usd.

I tried doing that years ago and the result was my all-time favourite example of "NZ pricing". Price of a Lodge 12" skillet in an NZ kitchen shop: $90. Price on Amazon: $20.99 NZD. Shipping on Amazon: $69 NZD. Total landed price: $89.99. Literally 1c cheaper.

Unless Amazon start doing free shipping again, get a Briscoes pan for 20 bucks.

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