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  # 2210999 4-Apr-2019 22:18
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Shindig:

 

another vote for cast iron! ... will last an eternity 

 

 

Till you drop it.


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  # 2211003 4-Apr-2019 22:28
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Something I've discovered over the years is that non-stick coatings don't like other pots, pans, or dishes being stacked on them, either on the bench or in the cupboard.  Since I've avoided doing that, and stored my best non-stick pan on its side, the coatings have lasted years longer.


 
 
 
 


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  # 2211022 4-Apr-2019 23:33
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My motto is don't stack anything, including plans and glass containers and jugs. You end up with chips, scratches etc. If designing a new kitchen make sure you have heaps of big drawers so eveything is single height and unstacked. Makes things so much easier. 


neb

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  # 2211046 5-Apr-2019 00:58
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blackjack17:
Anyone have any recommendations? Not looking at crazy money but would prefer quality as it makes the cooking easier.

 

 

Oh gawd, if there are (say) fifty replies to this you're going to get at least fifty-five different, incompatible recommendations. I'd go with nonstick because they're just so much easier to clean, I initially got good-quality heavy-duty stainless/copper bonded pans but they were just too much of a pain to clean so went with good-quality nonstick and haven't regretted it at all. As for brand... just choose whatever is within your price range and that you like the look of.

neb

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  # 2211047 5-Apr-2019 01:05
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Batman:

Tefal from Briscoes. The higher end ones are bomb proof.

 

 

If you happen to be going to the US at some point, buy them there under the name T'fal, they're a fraction of the price that similar ones cost here, or at least were some years ago when I got mine.

neb

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  # 2211048 5-Apr-2019 01:09
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allio:

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.

 

 

There is one difference with ceramic: The nanoparticles used can cross the blood/brain barrier. They were originally sold because of scaremongering about Teflon, if you can manage to get your frying pan up to a temperature that's not actually physically possible to achieve on a cooktop it'll break down, the replacement was ceramic nanoparticles which are probably worse - little long-term research available yet - so if you're worried about health/safety go with non-stick Teflon. Admittedly not cheap crap Teflon which can flake off, I've got a T'fal I've had for years with no damage or flaking.

neb

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  # 2211049 5-Apr-2019 01:13
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jlittle:

Something I've discovered over the years is that non-stick coatings don't like other pots, pans, or dishes being stacked on them, either on the bench or in the cupboard.  Since I've avoided doing that, and stored my best non-stick pan on its side, the coatings have lasted years longer.

 

 

I use these things for all my stacked pots and pans, never had any problems with scratches.

 

 

Oh, and another hint, Barkeeper's Friend is the perfect thing for cleaing stainless steel/copper laminate cookware.



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  # 2211552 6-Apr-2019 07:50
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So many options. I was Keen for cast iron. My wife not so much due to weight.

In the end we went with these.

https://m.briscoes.co.nz/kitchen/pots-and-pans/frypans-and-woks/1014903/Scanpan-Impact-26cm-Fry-pan.html

Still expensive but have decent weight to them and can use steel wool to clean if need be

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  # 2211585 6-Apr-2019 08:43
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I don't know if it's already been mentioned here, but if you don't put the frypan in the dishwasher it will be as non stick as a non stick pan without the risk of damage.

Also IME, tomato based foods tend to strip the pan as badly as a run through the dishwasher. Because of this, we now use the cast iron pan for most things, but stick to the stainless one for anything tomato based.





Location: Dunedin

 

 


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  # 2211601 6-Apr-2019 08:59
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andrewNZ: I don't know if it's already been mentioned here, but if you don't put the frypan in the dishwasher it will be as non stick as a non stick pan without the risk of damage.

Also IME, tomato based foods tend to strip the pan as badly as a run through the dishwasher. Because of this, we now use the cast iron pan for most things, but stick to the stainless one for anything tomato based.

 

That might explain why my pans non-stick coating only last a year or so. I make a great dish with eggs, cheese, and tomato chilli beans which I cook very hot.


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  # 2211626 6-Apr-2019 10:17
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My mother swears that tomato based foods ruin standard non stick in pretty short order.




Location: Dunedin

 

 


neb

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  # 2211719 6-Apr-2019 13:39
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andrewNZ: I don't know if it's already been mentioned here, but if you don't put the frypan in the dishwasher it will be as non stick as a non stick pan without the risk of damage.

 

 

And a general note on dishwashing stuff for people who aren't aware of this, dishwashing detergents are incredibly abrasive to deal with the fact that a dishwasher doesn't actually wash dishes, it just gives them a hard rinse. Things never to put in a dishwasher:

 

 

Kitchen knives (food-prep, not cutlery).

 

Stainless cookware.

 

Good-quality glassware.

 

And, obviously, utensils marked as not dishwasher-safe.

 


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  # 2212158 7-Apr-2019 10:30
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Scanpans are great, good choice.

 

We eventually swapped out our scanpan for enamelled cast iron (Le Creuset) and thats been pretty great too.


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  # 2212190 7-Apr-2019 11:37
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kiwiace:

Scanpans are great, good choice.


We eventually swapped out our scanpan for enamelled cast iron (Le Creuset) and thats been pretty great too.



Husband uses those. Heavy as all hell for washing but he likes them. The price on them has gone way up the last couple years, I hope he's not planning on replacing any. :p

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  # 2238830 16-May-2019 10:06
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allio:

 

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.

 

 

Just to revive this thread for a specific purpose: I'm sick to death of having dumplings stick so badly to the bottom of our fry pans we end up with nearly every dumpling missing their bottom (but a deliciously crunchy 'pancake' able to be scraped off!). We get the same results whether we use a cast iron or ceramic fry pan, and no matter how much or little oil we use on the bottom.

 

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 want to get something that we may use only for dumplings (and perhaps eggs, which stick to the ceramic), so I guess it may well need to be non-stick if there are no other better options. (Interestingly, I checked out what Wellington's Willis St dumpling shop uses, and they were certainly all Teflon-type pans!)

 

We have a tawa (a flat fry pan used for cooking roti) that's cast iron but incredibly non-sticky; it seems to be treated in some way, but certainly not Teflon - can you get standard (sided) fry pans with a surface like this, and would they work for dumplings?

 

Thanks for any advice.

 

 


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