Which Frying Pan ?

daisyverma

There are certain foods I will pan fry as opposed to baking. However most of my 'non stick' frying pans get ruined quickly and then I am back to using more oil to ensure my food does not stick

What kind/brand of frying pan is good? I would like one where I use minimal oil, and its long lasting...at least a year.

There are "studies" stating the Teflon coated pans have health risks, but I am not aware of nonstick pans using non-Teflon coating.

I feel a good frying pan, where one can use minimal oil but still have crispy yummy food, is essential to weight loss.

callsitlikeiseeit

cast iron. once seasoned, its as good or better than many non stick pans.

i did NOT like the non stick ceramic pans. i have a couple, and ill use them if i have to, but my regular old non stick ones are the ones i prefer.

im not sure why yours are getting torn up? mine last several years. dont use metal utensils on them (it scratches the coating), and dont put them in the dishwasher.

Liftng4Lis

I use calphalon and don't have any of these problem. Some of mine are 15 years old already (lifetime warranty).

callsitlikeiseeit

Liftng4Lis wrote: »

I use calphalon and don't have any of these problem. Some of mine are 15 years old already (lifetime warranty).

those are good too - my grandparents have a lot of it. forgot about those!

970Mikaela1

I just purchased a ceramic one. Love it.

Liftng4Lis

callsitlikeiseeit wrote: »

Liftng4Lis wrote: »

I use calphalon and don't have any of these problem. Some of mine are 15 years old already (lifetime warranty).

those are good too - my grandparents have a lot of it. forgot about those!

They rock! I have the griller, wok and pancake pan as well. Okay well about a dozen or so, but I have never had issue with them.

tinascar2015

My Calphalon woks and pans chipped and became pretty disgusting. I got them from Target, so I don't know if there are different levels of quality at places like Williams Sonoma, but wow, what a mess, even with nonstick utensils. I now get the Good Cook inexpensive ones (from the grocery store, GASP!) and their nonstick surfaces are outstanding and have never chipped.

For really great roasts and winter dishes, though, nothing beats cast iron. I have my grandmothers cast iron roasters and fry pans, which are about 75 years old. They're heavier than the ones you can buy today.

azulvioleta6

Tramontina porcelain enamel pans--they are amazing. The set that I have was a gift, but I think that they were purchased at Costco.

Amitysk

I have some Cuisenart non-stick that I bout about 2 years ago. I have no problem at all with any scratching or chipping (just make sure no metal utensils and no dishwasher). I also have a cast iron pan that I love, it's awesome. I can't believe I waited so long to get one.

AllOutof_Bubblegum

If your nonstick pans are getting ruined quickly, maybe just take better care of your things? I bought my husband a nice set of T-Fal nonstick anodized pans, and we've never had a problem. You have to not abuse them, though. Metal utensils, scrub brushes and dish soap are big no-no's on those pans. Treat your nice things nicely and they'll stay nice. Who knew??

Liftng4Lis

AllOutof_Bubblegum wrote: »

If your nonstick pans are getting ruined quickly, maybe just take better care of your things? I bought my husband a nice set of T-Fal nonstick anodized pans, and we've never had a problem. You have to not abuse them, though. Metal utensils, scrub brushes and dish soap are big no-no's on those pans. Treat your nice things nicely and they'll stay nice. Who knew??

Agree! I baby my pots, therefore they are

999tigger

My Tefal ones last long enough , but tbh I fry things much less now. the woks great as well, in fact much better than a frying pan. Have noticed there are a lot of stone frying pans these days.

atypicalsmith

Liftng4Lis wrote: »

I use calphalon and don't have any of these problem. Some of mine are 15 years old already (lifetime warranty).

I love them! I get them from Williams-Sonoma. Pricey, but they frequently go on sale. One of my favorite is a very large one with a high back to make flipping foods easier. As others have said, I don't use metal utensils on them and I hand wash them.

jgnatca

A well-seasoned frying pan needs hardly any extra oil, and is non-stick. I can also scrub the life out of it if I need to, and I can use a regular spatula. Even heat, too. What's there not to love?

JPW1990

Cast iron or stainless, depending what you're doing in it. I got rid of the last of the nonstick stuff when we got cast iron, and haven't missed it at all.

Liftng4Lis

atypicalsmith wrote: »

Liftng4Lis wrote: »

I use calphalon and don't have any of these problem. Some of mine are 15 years old already (lifetime warranty).

I love them! I get them from Williams-Sonoma. Pricey, but they frequently go on sale. One of my favorite is a very large one with a high back to make flipping foods easier. As others have said, I don't use metal utensils on them and I hand wash them.

Yep and they'll last forever!

sunnyside1213

Cast iron all the way.

betuel75

GreenPan ceramic pan and wok for me. Dont need oil. The wok gets a little of the calorie free cooking spray for my stir fry and thats it.

tomatoey

Cast iron, stainless steel, or enamel coated. I find the enamel one allows you to cook with the least amount of fat without burning stuff

sgthaggard

Another vote for cast iron. I don't want to have to 'baby' my pans.

DaneanP

I cannot say enough great things about my Scanpan cookware. Expensive? Hell yes. But they last forever. The best part? I can usually get away with using about half of the recommended fats/oils on any recipe list. In fact - since nonstick spray is not recommended with them, usually a fine wipe of olive oil is all you need for just about any dish. http://www.scanpan.eu/

Lounmoun

I like cast iron or stainless steel.
My stainless steel pans have been used almost daily for 9 years and still look pretty new. To keep stuff from sticking you want the pan hot before putting food in. foodnetwork.com/how-to/articles/solutions-for-common-issues-with-stainless-steel-cookware.html

daisyverma

I didn't even know about cast iron pans - any specific brands?

http://www.canadiantire.ca/en/pdp/lagostina-black-cast-iron-frypan-10-in-1428323p.html#.VQON3UZhKnQ

here is one I saw

daisyverma

I had a TFAL non stick pan and it got ruined in a few months. I use it for stir fries or frying burgers/patties

As Im a vegetarian, don't really cook meat stuff ...if that makes a difference

azulvioleta6

daisyverma wrote: »

I didn't even know about cast iron pans - any specific brands?

http://www.canadiantire.ca/en/pdp/lagostina-black-cast-iron-frypan-10-in-1428323p.html#.VQON3UZhKnQ

here is one I saw

I have a Lodge pan that I love--the lid converts into a second, shallow frying pan, and the whole thing can go in the oven, on a grill, etc. It's great for paella, fajitas, etc.

I adore cast iron, but it is not a great surface if you want to do oil-free cooking.

neanderthin

Carbon steel, then cast iron. After that I have few different SS pans that work really well, especially the copper ones made in France, but for a cheap workhorse where nothing sticks, my go to pans will always be carbon steel.

SexyKatherine73

fyi non stick pans you have to cook food on a lower heat and use a spray oil... this make the pan last longer.

Kitnthecat

Cast iron will last a lifetime. Two of ours never make it back into the cupboard, they are used so often...they sit on top of the stove ready to go. Completely non stick, and better for you than toxic non stick coatings.

ncboiler89

Frying pans are for sissies.

Liftng4Lis

ncboiler89 wrote: »

Frying pans are for sissies.

Not always!

SergeantSausage

"Long lasting" ... "at least a year"...

Does not compute.

I'm using inherited Weber cast iron originally bought (by Grandma) in 1953 and as far as I can tell, will last another 5,000+ years.

I use less oil than my wife uses on teflon (she says iron's too heavy to heave around the kitchen) . Plus : low fat, low cal non stock spray is a thing, too, right?