Which Frying Pan ?

ncboiler89

Liftng4Lis wrote: »

ncboiler89 wrote: »

Frying pans are for sissies.

Not always!

If I got the first punch in,I could take her.

Liftng4Lis

ncboiler89 wrote: »

Liftng4Lis wrote: »

ncboiler89 wrote: »

Frying pans are for sissies.

Not always!

If I got the first punch in,I could take her.

Watch a woman with a pot....cough* could have hot rice in it.......you know rice sticks right?

ncboiler89

Liftng4Lis wrote: »

ncboiler89 wrote: »

Liftng4Lis wrote: »

ncboiler89 wrote: »

Frying pans are for sissies.

Not always!

If I got the first punch in,I could take her.

Watch a woman with a pot....cough* could have hot rice in it.......you know rice sticks right?

Women on pot are easy to take. Just offer them Doritos.

Liftng4Lis

ncboiler89 wrote: »

Liftng4Lis wrote: »

ncboiler89 wrote: »

Liftng4Lis wrote: »

ncboiler89 wrote: »

Frying pans are for sissies.

Not always!

If I got the first punch in,I could take her.

Watch a woman with a pot....cough* could have hot rice in it.......you know rice sticks right?

Women on pot are easy to take. Just offer them Doritos.

laughsss! IN!

JPW1990

SergeantSausage wrote: »

"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?

That stuff destroys your pans. If you've ever noticed a brownish stain that doesn't ever seem to wash completely off, that's from non-stick spray. It's harder to see on dark surfaces, but it's still there. If you absolutely need to make something non-stick, use parchment paper or silpat in the oven, and use a few drops of whatever kind of oil on a paper towel to wipe down one for stovetop.

SarahKhristan

I'm not sure if this had already been asked, but what kind of cooktop do you use and how high is the heat? I use both nonstick and stainless steel...It depends on what I'm making.

I actually used to sell a variety of cookware: Calphalon, All Clad, Anolon, etc. I will tell you right now you don't need the most expensive thing out there. I personally own Calphalon tri-ply stainless steel and one large Anolon wok (nonstick).

I would, however, suggest investing in one decent sized Le Creuset. They're a fantastic multi-use (both stove top and inside the oven). Pricey, but they're pretty indestructible.

sheldonklein

I own a few nice pans, but for nonstick, I buy cheap and don't expect them to last.

daisyverma

SarahKhristan wrote: »

I'm not sure if this had already been asked, but what kind of cooktop do you use and how high is the heat? I use both nonstick and stainless steel...It depends on what I'm making.

I actually used to sell a variety of cookware: Calphalon, All Clad, Anolon, etc. I will tell you right now you don't need the most expensive thing out there. I personally own Calphalon tri-ply stainless steel and one large Anolon wok (nonstick).

I would, however, suggest investing in one decent sized Le Creuset. They're a fantastic multi-use (both stove top and inside the oven). Pricey, but they're pretty indestructible.

I have a gas stove and I use the pan for stir frying or pan frying. So maybe medium to high heat
I have heard of the Le Creuset pans and they are pricey. Hoping I can find one on sale

SarahKhristan

I would suggest first no high heat, especially with gas. Stick to med-med/high. (And if you weren't doing this already, don't put the pan under any water until it completely cools off. Also use nonstick tools. No metal). You could probably get away with one larger nonstick pan (try a wok). I love my Anolon wok and it was about $60. I use it quite frequently.

Keep an eye out for clearance Le Creuset! I bought a $300 piece for $80 because they discontinued the color! The store was willing to give me an extra discount because it was the last one and had no box. Try Macy's, Bed Bath & Beyond, Sur la Table, and Williams Sonoma.