Fry pan recommendations

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zenourn

271 posts

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#2239206 16-May-2019 15:17

jonathan18:

So are there really no other options to ensure dumplings don't stick other than a non-stick/Teflon-y type fry pan? Has anyone had luck cooking dumplings with pans made out of other material?

I cook dumplings very frequently in a very well-seasoned cast iron pan and they don't stick at all. I didn't appreciate how well the cast iron performed until I used a stainless steel pan when staying elsewhere and had an absolute nightmare.

allio

885 posts

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#2239213 16-May-2019 15:29

zenourn:

I cook dumplings very frequently in a very well-seasoned cast iron pan and they don't stick at all. I didn't appreciate how well the cast iron performed until I used a stainless steel pan when staying elsewhere and had an absolute nightmare.

You're either better at cooking dumplings or better at maintaining cast iron than me (both are very possible!), but I've never been able to cook dumplings using my standard method (from frozen, start in a little oil, add a glass of water and cook with the lid on for a few minutes, remove lid and fry until water is evaporated and dumplings are starting to get crispy) in anything other than non-stick.

I would suggest getting a mid-range ($50-75 range) non-stick pan and using it for nothing but eggs and dumplings. I said 2-3 years before but to be honest, if you don't use it for general cooking it will probably last way longer than that. We have a 10" Tefal which gets used a couple of times per week, usually for eggs at a low/medium heat, and it's still looking and performing like new after 5 or 6 years.

jonathan18

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#2239263 16-May-2019 15:49

Yep, my experience with using cast iron for dumplings is the same as allio's; and my cooking technique is pretty much the same. Perhaps, @zenourn, you have a different cooking method to us? If so, please share!

Our cast iron pan is really well-seasoned, and it's certainly better at dumplings than our ceramic or stainless frypans, but still a relative mess compared to what one gets at a dumpling shop: my kids are always disappointed with the mess I serve them!

Yeah, that's what I'm thinking - mid-range non-stick pan for those purposes only. In regards to Tefal models that Briscoes stocks, @allio are there any you'd recommend to get or avoid?

My thoughts are for this 32cm one, simply 'cause that extra 2cm diameter is useful (never enough space for the dumplings!): http://www.briscoes.co.nz/kitchen/pots-and-pans/tefal-elegance-frypan-32cm-1079405

Also a 30cm stainless: http://www.briscoes.co.nz/kitchen/pots-and-pans/tefal-daily-cook-stainless-steel-frypan-30cm-1079396

Another 30cm: http://www.briscoes.co.nz/kitchen/pots-and-pans/tefal-expertise-frypan-30cm-1067304

30cm 'hard anodised': http://www.briscoes.co.nz/kitchen/pots-and-pans/tefal-gourmet-hard-anodised-non-stick-frypan-30cm-1054706

Does the base material make a material difference in terms of heat distribution etc? (We're cooking with gas.)

Thanks for the advice.

allio

885 posts

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#2239278 16-May-2019 16:03

The material that the pan itself is made of is largely irrelevant for use on a gas stove. Aluminium is a better conductor, but the pans don't feel quite as substantial. The main reason to get stainless steel is that it works on induction. Tefal traditionally also put their highest-quality non-stick coatings on the more expensive (stainless steel) pans, but that's not a hard and fast rule.

We have both kinds, and they are exactly the same to use.

In terms of coatings, Tefal's guide to non-stick coatings says Titanium Excellence is top of the line, followed by Titanium Pro, Titanium Force, and then the basic coatings.

Out of the ones you have linked, I would probably go for the Expertise. It has the highest-end coating (and should last the longest), but predictably is the most expensive. Otherwise the Elegance is probably the best value at 2cm larger and $10 cheaper. If you really just use it for dumplings I'm sure it will last for many years.

zenourn

271 posts

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#2239302 16-May-2019 16:15

jonathan18:

Yep, my experience with using cast iron for dumplings is the same as allio's; and my cooking technique is pretty much the same. Perhaps, @zenourn, you have a different cooking method to us? If so, please share!

Very similar cooking method -- We make our our dumplings fresh, I put oil in the pan, put in the dumplings while it heats up, leave for a minute, add a cup of water (boils instantly), put a lid on, cook until all water evaporated, and then usually fry for a further 1 min. Then using a stiff metal fish slice (doesn't bend) come out nicely with a lovely golden crisp bottom. Did frozen a couple of times with no issues as well. Whole process is on the biggest two-ring burner at the highest output.

I really think it is just down to the pan. A $30 pan but I think over time will all the high temp cooking has developed an extremely good seasoning layer. Just gets cleaned with a plastic brush after use, usually not much to clean.

If in Christchurch we could swap pans and see if pan or method was the important factor ;-)

wratterus

1687 posts

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#2239304 16-May-2019 16:20

Rather late to this thread but we've got a few Circulon pans (bought from Stevens on a decent special) and have been extremely happy with them. They just need to be cared for correctly. If you've got people staying either give them the run down or hide the pans haha.

Can't really comment on how dumplings go in them though haha.

allio

885 posts

Ultimate Geek

#2239346 16-May-2019 16:28

zenourn:

Very similar cooking method -- We make our our dumplings fresh, I put oil in the pan, put in the dumplings while it heats up, leave for a minute, add a cup of water (boils instantly), put a lid on, cook until all water evaporated, and then usually fry for a further 1 min. Then using a stiff metal fish slice (doesn't bend) come out nicely with a lovely golden crisp bottom. Did frozen a couple of times with no issues as well. Whole process is on the biggest two-ring burner at the highest output.

I really think it is just down to the pan. A $30 pan but I think over time will all the high temp cooking has developed an extremely good seasoning layer. Just gets cleaned with a plastic brush after use, usually not much to clean.

If in Christchurch we could swap pans and see if pan or method was the important factor ;-)

That's a good point actually - when you're using cast iron you can use a stiff metal fish slice to cleanly detach any sticky crusty bits. With non-stick you need to use softer utensils so even mild sticking can result in the dumpling tearing open. However a non-stick pan in good condition will have zero sticking with any dumpling, no matter how it's cooked. Still think it's easier, but much respect to your success with cast iron. As I said in my earlier post, I'm a big fan of cooking anything you can in cast iron/stainless steel, because they literally will last your lifetime if treated with basic care.

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kinnadian

10 posts

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#2239993 17-May-2019 16:00

zenourn:

Very similar cooking method -- We make our our dumplings fresh, I put oil in the pan, put in the dumplings while it heats up, leave for a minute...

I can see why you had a bad time with stainless. You need stainless to get very hot, then put oil in, let the oil just start to shimmer/smoke and then put your food in. Otherwise stainless will 100% stick every time.

dafman

3925 posts

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#2240101 17-May-2019 18:32

Amazing how such a simple question can elicit so many respones!

Anyway, +1 for cast iron. Great to cook with, easy to clean, and easy on the landfill (unlike the Briscoes Zip pans which need to be binned periodically).

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