The best pan for very hot frying

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#1108079 14-Aug-2014 07:55

timmmay: I cook eggs how I like 'em - pan hot to the point of smoking, bit of oil, then scramble them with some cheese. So cast iron and stainless steel are similar for this role... ok I'll have a look when I next see a sale at Stevens or Briscoes :)

That's a brutal way to cook eggs, you'd hardly taste the egg at all. My kids would love it too.

bazzer

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#1108094 14-Aug-2014 08:28

timmmay: I cook eggs how I like 'em - pan hot to the point of smoking, bit of oil, then scramble them with some cheese. So cast iron and stainless steel are similar for this role... ok I'll have a look when I next see a sale at Stevens or Briscoes :)

I would try either cast iron or carbon steel (not stainless steel) for your application. The seasoning part is not hard and if you bought a cheap pan it doesn't matter anyway.

timmmay

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#1108095 14-Aug-2014 08:31

Hammerer:
timmmay: I cook eggs how I like 'em - pan hot to the point of smoking, bit of oil, then scramble them with some cheese. So cast iron and stainless steel are similar for this role... ok I'll have a look when I next see a sale at Stevens or Briscoes :)

That's a brutal way to cook eggs, you'd hardly taste the egg at all. My kids would love it too.

Possibly, I just like them better that way. I like them the way cafes cook them too, but not as much as my way. It gets worse, I usually cook them with beans and hot Mexican chillis in adobo sauce, so nope I don't really taste the eggs!

bazzer:
timmmay: I cook eggs how I like 'em - pan hot to the point of smoking, bit of oil, then scramble them with some cheese. So cast iron and stainless steel are similar for this role... ok I'll have a look when I next see a sale at Stevens or Briscoes :)

I would try either cast iron or carbon steel (not stainless steel) for your application. The seasoning part is not hard and if you bought a cheap pan it doesn't matter anyway.

Thanks for your thoughts, I'll look around for one of 'em :)

MadEngineer

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#1108677 14-Aug-2014 21:21

timmmay: So.. for cooking eggs and vegetables at high heat, steel or cast iron?

i don't fry eggs at high heat but either use one of our non-stick pans or the skillet. i never had much luck frying eggs in stainless as the eggs seemed to stick too easily (probably something i'm doing wrong) but always worked out better in the skillet.

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timmmay

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#2809040 7-Nov-2021 21:09

It's 2021, seven years after the original thread and I found my own thread searching for high temperature pan recommendations. I'm still buying new Tefal pans every year (sigh), this year they only lasted 9 months before everything sticks and in some places we're through to the metal. They're still probably the best option for cooking eggs. I just have to stop heating the pan up until it smokes before I cook.

farcus

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#2809053 7-Nov-2021 21:58

timmmay:

It's 2021, seven years after the original thread and I found my own thread searching for high temperature pan recommendations. I'm still buying new Tefal pans every year (sigh), this year they only lasted 9 months before everything sticks and in some places we're through to the metal. They're still probably the best option for cooking eggs. I just have to stop heating the pan up until it smokes before I cook.

the thread might be seven years old but the best answer came within two or three replies of your original post.

Simply, for hot hot frying, there is nothing better than seasoned cast iron.
If you are using cast iron and it is sticking, then it hasn't been seasoned properly.

fe31nz

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#2809055 7-Nov-2021 22:24

timmmay:

It's 2021, seven years after the original thread and I found my own thread searching for high temperature pan recommendations. I'm still buying new Tefal pans every year (sigh), this year they only lasted 9 months before everything sticks and in some places we're through to the metal. They're still probably the best option for cooking eggs. I just have to stop heating the pan up until it smokes before I cook.

I have not read the thread, but it is bad to get teflon too hot. It offgasses and the chemicals will kill your budgie if it is in the same room. And they are not so good for humans either - "teflon flu" affects some people so they can feel very bad for a day or two. So never smoke the oil or fat when using a teflon pan. All the teflon pans I have bought in the last 10 years have had instructions that tell you not to overheat them.

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#2809056 7-Nov-2021 22:29

brabantia pans, I don't know what they are but they are not cast iron and not tefal.

I think they're carbon steel.

will take any abuse.

jonathan18

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#2809058 7-Nov-2021 22:34

Yeah, those Tefal pans have a role, but they need to be looked after. One of ours is about 18 months old and looks basically as good as new. We don’t heat it that high, always use nonstick utensils, and use it for a very narrow range of purposes (generally just eggs). Also only wipe it out with a cloth. And put a cloth between it and the other Tefal pan we have to ensure it doesn’t get scratched. I reckon this way ours will last for many more years.

If you want to carry on cooking eggs on a really high heat then no nonstick pan is probably suitable.

Totally agree that cast iron is hard to beat. And it doesn’t have to be an expensive pan - it’s how you season it that matters more. Our large and heavy $15 pan, bought probably 18 years ago from Briscoes, is far superior to the expensive Le Creuset pan we also have. It’s also as basically nonstick as any Teflon pan, but a key difference is any damage to the surface can be repaired with seasoning.

Handle9

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#2809059 7-Nov-2021 22:43

farcus:
timmmay:

It's 2021, seven years after the original thread and I found my own thread searching for high temperature pan recommendations. I'm still buying new Tefal pans every year (sigh), this year they only lasted 9 months before everything sticks and in some places we're through to the metal. They're still probably the best option for cooking eggs. I just have to stop heating the pan up until it smokes before I cook.

the thread might be seven years old but the best answer came within two or three replies of your original post.

Simply, for hot hot frying, there is nothing better than seasoned cast iron.
If you are using cast iron and it is sticking, then it hasn't been seasoned properly.

Yip. Cheap, highly conductive and high thermal mass.

This video gives a good summary.

billgates

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#2809062 7-Nov-2021 23:01

We have a variety of different demeyre cookware bought from Germany. It's 7 ply material. You can take it really high up in temperature and it will not buckle. They are made in Belgium. They are pricey but it will outlive your kids.

https://berondi.com/demeyere-cookware/demeyere-atlantis/demeyere-atlantis-pans.html

Do whatever you want to do man.

timmmay

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#2809139 8-Nov-2021 06:38

farcus:

the thread might be seven years old but the best answer came within two or three replies of your original post.

Simply, for hot hot frying, there is nothing better than seasoned cast iron.
If you are using cast iron and it is sticking, then it hasn't been seasoned properly.

That video is pretty interesting, particularly around seasoning, how non-stick it is, and cleaning. Cleaning is a big reason I haven't gone with it, I thought it would be more hassle. I've ordered new Tefal pans, but I'll try to treat them a lot more gently regarding to heat.

One dish I cook a LOT is eggs with cheese and beans in a tomato sauce, that video says be a bit wary of tomato sauce in cast iron. Interesting too that stainless steel can do a similar thing but the coating comes off because it's more smooth and the oil can't stick.

Does anyone have any recommendations / experience cast iron vs stainless steel for this type of use?

Stu

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#2809162 8-Nov-2021 08:46

I'm contemplating carbon steel pans. Apparently the closest you'll get to cast iron results, when you can't/shouldn't use cast iron (ceramic or glass top hobs).

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timmmay

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#2809173 8-Nov-2021 09:06

Stu: I'm contemplating carbon steel pans. Apparently the closest you'll get to cast iron results, when you can't/shouldn't use cast iron (ceramic or glass top hobs).

Interesting. I have a glass top induction hob. This article says because cast iron is rough it can scratch the cooktop. My wife would not be pleased. I'll look at carbon steel or stainless steel.

elbrownos

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#2809180 8-Nov-2021 09:24

Also check out this Adam Ragusea video about why olive oil is the best for frying.

https://www.youtube.com/watch?v=l_aFHrzSBrM

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