"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 07-07-2012, 10:03 PM   #1
Assistant Cook
 
Join Date: Feb 2012
Posts: 19
What frying pans to buy

Me and fiance finally bought a house and we're movinh put in a year once the new sub division finishes building.
We're gathering new cookware in the meantime and I already got myself Debuyer Mineral frying pans 10" and 12".

But i remember reading that some stuff strips coating from them, like tomato paste or vine and I wanted to buy a fry pan that could work.
I did my research on fry pans for meat but with these I'm a bit lost, too many companies and products out there.

Anyone could point out some quality fry pans for all kinds of jobs ?

__________________

__________________
toyopl is offline   Reply With Quote
Old 07-07-2012, 11:10 PM   #2
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,714
cast iron, if seasoned properly and kept that way, or fully clad (or mostly, depending on budget) stainless steel are my choices for almost all pots and pans.

still, buy a couple of cheap, non-stick small frying pans for eggs and delicate things, but you should be willing to toss and replace those when damaged.

spend your bigger bucks on the aforementioned.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 07-08-2012, 01:34 AM   #3
Sous Chef
 
gadzooks's Avatar
 
Join Date: Dec 2007
Location: SoCal
Posts: 838
Those DeBuyer carbon steel pans should be almost all the fry pans/sautes you'll need. Just season like cast iron, re-season as needed. If you want something for wet stuff, I would suggest an AllClad fryer or saute. I got rid of most of my shallow stainless steel, but kept an AllClad 10" saute for poaching eggs. The vinegar added to the water and heated can pit carbon steel over time.
__________________
gadzooks is offline   Reply With Quote
Old 07-08-2012, 05:30 AM   #4
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
i'd go for hard anodised aluminium.non stick inside & out so easy to clean,oven safe & virtually indestructible.the costco set is fantastic value @ 120 over here.

Costco - Kirkland Signature
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 07-08-2012, 06:10 AM   #5
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,303
My vote is cast iron. I've had mine for a zillion years (I am that old) and still love them. If you take care of them properly, they will last your lifetime and then some. At the cabin, we still use the CI pans my grandmother had...she died in 1970.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-08-2012, 06:18 AM   #6
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by buckytom View Post
cast iron, if seasoned properly and kept that way, or fully clad (or mostly, depending on budget) stainless steel are my choices for almost all pots and pans.

still, buy a couple of cheap, non-stick small frying pans for eggs and delicate things, but you should be willing to toss and replace those when damaged.

spend your bigger bucks on the aforementioned.
don't listen to him,he told me to put my griddle pan on the phone to my ex wife(long story)it couldn't get a word in edgeways,i now have a huge phone bill & the pan is in therapy.....cheers mate!
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 07-08-2012, 06:42 AM   #7
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by toyopl View Post
Me and fiance finally bought a house and we're movinh put in a year once the new sub division finishes building.
We're gathering new cookware in the meantime and I already got myself Debuyer Mineral frying pans 10" and 12".

But i remember reading that some stuff strips coating from them, like tomato paste or vine and I wanted to buy a fry pan that could work.
I did my research on fry pans for meat but with these I'm a bit lost, too many companies and products out there.

Anyone could point out some quality fry pans for all kinds of jobs ?
Tri-ply stainless is good when acidic food content is a concern. In fact, wine, vinegar and tomatoes help remove stains and starch residue from stainless steel cooking surfaces.
__________________
justplainbill is offline   Reply With Quote
Old 07-08-2012, 12:35 PM   #8
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
yes we all have different ideas; isn't it fun!

THe carbon steel pans you have are excellent and as good as any cast iron out there.
You should get a couple "restaurant store non stick pans" Lincoln ware, Volrath, Wearever...they last a good long time and are not $$.

If you want a stainless finish for non reactivity, get AllCLad MC2 (it is their least fancy least expensive line) which will last a lifetime. Cookware and more is an on line Allclad outlet of "seconds". great prices.
__________________
Robo410 is offline   Reply With Quote
Old 07-08-2012, 01:51 PM   #9
Sous Chef
 
Join Date: Oct 2010
Location: California's Big Valley
Posts: 810
If I'm frying a steak, I use my cast iron skillet that we got for a wedding present 55 years ago. If I'm sauteing the mushrooms to put on stop of the steaks, I used my restaurant supply store, non-stick frying pan.
__________________
Oldvine is offline   Reply With Quote
Old 07-08-2012, 03:04 PM   #10
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by Oldvine View Post
If I'm frying a steak, I use my cast iron skillet that we got for a wedding present 55 years ago. If I'm sauteing the mushrooms to put on stop of the steaks, I used my restaurant supply store, non-stick frying pan.
Is a non-stick pan required for sauteing mushrooms?
__________________

__________________
justplainbill is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:28 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.