The best pan for very hot frying

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Networkn
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#2809271 8-Nov-2021 13:02

timmmay:

Sounds like I should try turning the heat down too, might end up cooking for a bit longer but that's fine.

I would definitely be moving in this direction. I used to cook super hot too.

Things like garlic would brown then burn in a few seconds, now I use much more moderate heat and garlic is a fairly good indicator of heat management. Also, there is a fair amount of natural sugar in foods, plus what marinades and sauces add, those things burn at relatively low temperatures.

Sidestep

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#2809272 8-Nov-2021 13:02

mdf:

..Finally, for big pans (bigger than the element), cast iron (and carbon steel) are much much better heat conductors than stainless steel. Stainless steel will have a hotspot over the element and be relatively cool elsewhere in the pan (again, thicker is better since it will offset this a bit), whereas cast iron and carbon steel will heat up much more evenly.

You'll find the better stainless cookware uses heat conducting cores to get around this - essentially, sheets of aluminum, copper - or both - sandwiched between layers of stainless steel to improve heat conduction.

This also allows the use of different grades of stainless for the internal and external layers.
The food-facing (internal) side can be Austenitic steel - 300 series, such as 304 or 316 which are commonly used - the external layer a 400 series, which being magnetic, works with induction heating.

I also like to cook hot ('carbonized cooking' my wife calls it) and for years did that with my favorite set of cast iron pans.
Unfortunately I developed Haemochromatosis, and cooking in cast iron (especially acidic foods) became a no-no due to leaching.

My wife's had a set of good quality cookware for many years that we've dragged all around the world with us.
I found one of her large, heavy stainless pans was fine for my favorite high temp cooking. It's mine now.

It has a decent thermal core, so heats evenly and is 316Ti internally - so a little Titanium added to the chromium and nickel for even more corrosion resistance - and cleans up really well.
The trick is not to scour or scratch the cooking surface. I use a powdered stainless cleaner and keep it at a polished, almost mirror finish.
I can burn things in it all day long, and if any carbon's left just soak it a bit, the gunk flakes off and a quick scrub gets it clean again.

timmmay

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#2809281 8-Nov-2021 13:32

Thanks again all. Sounds like I'll look into stainless vs enameled, but stainless sounds better right now. I have no problem using oil, and the oil use in the non-stick pan may be the reason it wears out so quickly.

Reading reviews of stainless steel pans on the Briscoes website and a lot of reviews say "everything sticks, don't waste your money". Another website says "The key is to heat the pan first before adding any oil or butter.". So maybe it's about technique.

If anyone wants to try the egg recipe, or my home made extra virgin olive oil based burger sauce ("awesome sauce") I can give a bit more detail.

networkn

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#2809283 8-Nov-2021 13:34

timmmay:

Thanks again all. Sounds like I'll look into stainless vs enameled, but stainless sounds better right now. I have no problem using oil, and the oil use in the non-stick pan may be the reason it wears out so quickly.

Reading reviews of stainless steel pans on the Briscoes website and a lot of reviews say "everything sticks, don't waste your money". Another website says "The key is to heat the pan first before adding any oil or butter.". So maybe it's about technique.

If anyone wants to try the egg recipe, or my home made extra virgin olive oil based burger sauce ("awesome sauce") I can give a bit more detail.

I'm interested to hear about it at the very least :)

timmmay

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#2809285 8-Nov-2021 13:40

I'm not going to say what I call these because someone may be offended, but they're named because "I cook the hell out of them".

Crack six eggs (or four, or eight) and add a good amount of tasty cheese - not sure how much, a couple of good handfuls I guess, 50 - 100g. Cook on medium heat until just cooked. Add a can of Delmaine Chilli Beans - they bean type matters a lot so at least try this one before experimenting. Cook on a medium to high heat for 5 to 10 mins, stirring regularly. Just before they finish throw in 1-2 chopped countdown sweet and spicy gherkins.

Variation: gently cook some red onion at the start, take out once cooked, and chuck in with the beans.

Serve on toast, or with hash browns, with nacho chips, or just in a bowl by itself. You can put chili sauce, burger sauce, tomato sauce, aioli, guacamole, or anything else you like on top.

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#2809334 8-Nov-2021 14:41

timmmay:

I treat eggs as an ingredient, cooked with cheese and beans.

I've had a dish where the beans and sauce are heated first and then eggs are broken into the mixture to poach before serving. Variously called Spanish eggs 'gypsy' eggs and Turkish eggs where I've had it. Whatever it's called it's delicious.

Mike

timmmay

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#2809411 8-Nov-2021 15:46

MikeAqua:

I've had a dish where the beans and sauce are heated first and then eggs are broken into the mixture to poach before serving. Variously called Spanish eggs 'gypsy' eggs and Turkish eggs where I've had it. Whatever it's called it's delicious.

They look good. I like eggs but prefer them blended with other food. My way isn't classy and won't win any awards, but it's a fairly quick, easy and fairly healthy meal. I ate it last night, and we're eating leftovers tonight, with corn chips, guac, and salsa :)

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neb

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#2809595 8-Nov-2021 21:06

Batman:
I think they're carbon steel.

Don't know about the Brabantia pans specifically but woks are traditionally carbon steel, and those are designed for very hot frying.

neb

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#2809598 8-Nov-2021 21:11

mdf:
Stainless isn't non stick. But it's much less porous (I believe) than things like cast iron so naturally less sticky, and you don't get stuff trapped in the pores for other stuff to stick to. You can also quite happily use a scotchbrite or a scourer, or toss it in the dishwasher (not if coppered) if anything does stick so super easy cleaning.

For cleaning stainless steel cookware you really can't go past Barkeeper's Friend a.k.a. BKF.

Handle9

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#2809602 8-Nov-2021 21:32

timmmay:

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.

If this worries you use cast iron with an enamelled bottom and raw cast iron top. You can get them fully enamelled as well but I don't think seasoning works.

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#2809603 8-Nov-2021 21:35

mdf:

Does copper do anything on an induction hob? I was under the impression that induction heated the iron directly and you needed to use something magnetic/ferrous for a pan?

It sits there looking pretty. It won't get hot at all.

andrewNZ

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#2809644 8-Nov-2021 23:03

Can't bring myself to read the whole thread, so I'm probably not going to be that helpful.

Teflon pans are not designed for very high heat, the coating breaks down above 300° ish, is and is not very healthy.

Possibly the best non stick you can get is cast iron. My cast iron pan must be 20 years old by now and it's almost as good as the day I bought it. I say almost because I've almost burned the wooden handle out from getting it too hot

Stainless pans are almost as good, as long as you don't put them through the dishwasher, and they're relatively well polished. If they look like they've been polished with 40 grit sandpaper they'll probably stick.

timmmay

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#2809710 9-Nov-2021 07:05

andrewNZ: Can't bring myself to read the whole thread, so I'm probably not going to be that helpful.

Teflon pans are not designed for very high heat, the coating breaks down above 300° ish, is and is not very healthy.

Possibly the best non stick you can get is cast iron. My cast iron pan must be 20 years old by now and it's almost as good as the day I bought it. I say almost because I've almost burned the wooden handle out from getting it too hot

Stainless pans are almost as good, as long as you don't put them through the dishwasher, and they're relatively well polished. If they look like they've been polished with 40 grit sandpaper they'll probably stick.

Yeah it's gotten long. Appreciate your input @andrewNZ. I'm tossing up between cast iron smoothed or enameled on the bottom so it doesn't scratch the glass cooktop and stainless steel. Cast iron looks like it should be fairly non-stick after seasoning. Reading around the internet and product review, stainless steel looks like a lot of food will stick quite regularly based on what I've read, even if you use it properly with some oil. My experience with stainless steel is mostly at holiday homes and fairly poorly maintained pans, everything sticks.

What would you buy for a glass topped induction hob?

Handle9

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#2809714 9-Nov-2021 07:25

If it’s induction you can’t answer generically with stainless. Some of them aren’t induction compatible. The easiest way to check induction compatibility(if it’s not mentioned) is with a magnet. You need ferrous pans to generate eddy current by induction.

Any cast iron will work.

timmmay

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#2809721 9-Nov-2021 07:36

Handle9: If it’s induction you can’t answer generically with stainless. Some of them aren’t induction compatible. The easiest way to check induction compatibility(if it’s not mentioned) is with a magnet. You need ferrous pans to generate eddy current by induction.

Any cast iron will work.

Yeah, I know, would have to buy a version made to be used on an induction stove. That might mean a layer of something else in the base.

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