The best pan for very hot frying

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LostBoyNZ

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#2810832 10-Nov-2021 21:21

networkn:

neb: If you've never encountered him before, some of the best advice on frying food comes from Uncle Roger. Haiyaa!

OMG I laughed out loud so much in that video. I worked for a guy just like him once. Absolutely fantastic, cheers.

Wow yeah I shouldn't have watched that while having a drink, nearly spilt it laughing :D

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neb

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#2810835 10-Nov-2021 21:24

For people who watched the one in the original link, Hersha Patel a.k.a. Egg Fried Rice Lady is friends with Nigel Ng a.k.a. Uncle Roger, they've done several followup videos together. In several of his videos he has outtakes at the end where he just can't manage to keep a straight face any more.

MikeAqua

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#2811135 11-Nov-2021 14:42

timmmay:

Thanks Mike. I'm going to get one of their 26cm enameled skillets to see how I like it. To fully outfit with their stuff might need a second mortgage ;)

If it's enameled on the inside you need to heat gently. We have one of their larger dutch ovens. There is something about the way enamel deglazes that makes for an amazing stew.

Mike

timmmay

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#2811149 11-Nov-2021 15:08

MikeAqua:

If it's enameled on the inside you need to heat gently. We have one of their larger dutch ovens. There is something about the way enamel deglazes that makes for an amazing stew.

Thanks Mike. Are you saying it's ok to get it really hot, but heat it up fairly slowly? I can do that.... probably.

timmmay

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#2817422 23-Nov-2021 08:24

Based on the advice here I purchased the Le Creuset Cast Iron Signature Skillet 26cm from Flybuys, which was down from something like $375 to $310. I used some points and some cash.

Summary: is heavy, is good, is robust and high quality. Sufficiently non-stick for most foods, for creamy soft eggs you might like to use a non-stick pan for for fried eggs or anything else the surface is likely fine. Recommended.

More detail

The pan is a good size to cook for two, maybe three people. It is HEAVY. Our Tefal 26cm is 1kg, the Le Creuset is 2.6kg, which makes a big difference. I made the mistake of picking it up to take food to a plate, my forearm was sore for about a day. Now I bring the plate to the pan! My wife can only pick it up with two hands. It retains a lot of heat, so we leave it on the stove for 10 - 30 mins to cool down, then carry it using both handles to the sink to soak / wash it. Just throwing a bit of water in when it's mostly cooled is usually enough of a soak, and often just a light wash is enough.

The pan isn't non-stick as such, it's porcelain enamel (ceramic) over cast iron. I find that if you follow instructions, heat it first then add oil / ghee not much sticks to it, and the bit that sticks adds to the flavor in some dishes. I cook a lot of eggs and haven't had an issue, but for really soft, creamy eggs you might want to use a non-stick pan. Cooking halloumi and vegetables was no problem, the halloumi started to stick a bit but turned over fine. I have no concerns about this area, but I may use a different pan occasionally for delicate food.

The pan often needs to be soaked to get the stuck food off. A few minutes, a light wash, all done.

Conclusion: All in all this is a heavy, high quality, well made, robust frying pan that will probably be around a lot longer than I will. I'll use it as my primary pan especially for very hot cooking, but I may occasionally use a non-stick pan for some delicate tasks. Because I'll be more careful with the tefal non-stick pans, and use it less often, they will probably last me many years instead of 9 - 12 months.

networkn

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#2817424 23-Nov-2021 08:30

Yeah for eggs only I'd use a proper non-stick, same with pancakes and crepes. With those sort of foods, you don't need a lot of heat so your non-stick surface with plastic or silicone utensils will last a long time.

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timmmay

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#2817431 23-Nov-2021 08:49

networkn:

Yeah for eggs only I'd use a proper non-stick, same with pancakes and crepes. With those sort of foods, you don't need a lot of heat so your non-stick surface with plastic or silicone utensils will last a long time.

Depends how you cook your eggs - crunchy is an option ;)

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#2817432 23-Nov-2021 08:51

networkn:

Yeah for eggs only I'd use a proper non-stick, same with pancakes and crepes. With those sort of foods, you don't need a lot of heat so your non-stick surface with plastic or silicone utensils will last a long time.

I've never made crepe's, but I routinely cook eggs in my cast iron pans. They are just cheap Briscoes pans. If we have a crowd, I cook the eggs on a hotplate on the BBQ.

Too easy.

Mike

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#2818936 25-Nov-2021 00:13

For people who want to see Uncle Roger live, he's coming to NZ next year. Tickets on sale Friday.

rphenix

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#2821087 29-Nov-2021 15:12

I regularly make scrambled eggs in this pan they are the best I've ever made not sure if its the pan or lots of youtube videos on copying restaurant chefs 😀 I have more expensive pans but honestly this one is lighter weight so I prefer it (1.6kg good for Cast Iron). The coating means it doesn't matter if I've been a bit rough and scoured the seasoning a little I cook everything with it and its always easy to clean.

I've had ours now for a couple of years and its saved me hundreds on the usual Circulon, Le Creuset non stick pans I was generally buying once a year.

fearandloathing

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#2821162 29-Nov-2021 17:22

If I had to replace our Le Creuset Cast Iron frying pan that must be at 25 years old now, I would replace it with one from these guys. https://boroughfurnace.com/

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