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New frying pan.

post #1 of 114
8/19/10 at 8:15pm
Thread Starter 
Two days ago I bought a 28cm cast aluminium, triple coated non-stick (with titanium particles), porcelain finish pan from the Aldi across the road. £14. Made in China, but first impressions are very good.

Heavy duty, non stick is metal implement proof and the diamond finish on the pan bottom looks good for abuse. So far a three egg omelette is all I've thrown its way, but I have a good feeling about this one lasting more than a year or so before being binned.
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post #2 of 114
8/19/10 at 8:17pm
they have Aldi in the UK?
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post #3 of 114
8/19/10 at 8:22pm
edit: nevermind, i see they're German (I knew that in the past).
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post #4 of 114
8/20/10 at 3:57am
I'm using a cast iron that was my great grandmother's.
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post #5 of 114
8/21/10 at 1:38am
Have fun with your cancer. In case you didn't know, non stick coating is toxic and will vaporize around 350F and guess where that toxic vapor goes? I use a lodge cast iron skillet for pan frying.
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post #6 of 114
8/21/10 at 2:06am
all i use is cast iron skillets/pans and ceramic dutch ovens. the heat is even throughout, cooks awesome, and you eat iron, not teflon.

sd
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post #7 of 114
8/21/10 at 10:27pm
frying pans should not expire in a year...stop using metal tools.

I use 3 fry/saute pans. One calphalon aluminum nonstick that never sees metal tools and is used mostly for eggs at the behest of julia child. One 12" cast iron that sees less use now that I mostly cook for myself but otherwise would be used for everything. There is also a straight sided stainless saute pan that gets used for a lot of things since it is smaller.

I wouldn't mind a smaller cast iron skillet that I could actually flip food in with the jerk motion...but it probably still would not replace the nonstick for 2-3 egg omelets.

Stay away from the cheapest teflon pans, don't use metal tools (not even a fork or a knife to cut something open), and clean it with something non-abrasive. This should last you plenty of time.
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post #8 of 114
8/21/10 at 10:52pm
Here is the ladder for pots & pans materials from best to worst. Copper cast iron Steel Alluminum nonstick
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post #9 of 114
8/21/10 at 11:14pm
Everyone who hates nonstick, I suppose you have domestic servants do your cleaning?
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post #10 of 114
8/22/10 at 1:13am
Quote:
Originally Posted by crazyquik View Post
Everyone who hates nonstick, I suppose you have domestic servants do your cleaning?

nope... they also clean the non-sticks.
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post #11 of 114
8/23/10 at 12:50pm
Quote:
Originally Posted by crazyquik View Post
Everyone who hates nonstick, I suppose you have domestic servants do your cleaning?
A properly seasoned cast iron pan is very non stick.
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post #12 of 114
8/23/10 at 12:54pm
Quote:
Originally Posted by XeF4 View Post
Have fun with your cancer. In case you didn't know, non stick coating is toxic and will vaporize around 350F and guess where that toxic vapor goes? I use a lodge cast iron skillet for pan frying.

It's 500F, which makes a big difference when you are talking about cooking.

Quote:
Originally Posted by XeF4 View Post
Here is the ladder for pots & pans materials from best to worst.

Copper

cast iron



Steel



Alluminum
nonstick

This is ridiculous. First, copper is not the best for all things, and surely it is not the best for frying pans. In fact, it is one of the worst. Second, if you stick to frying pans, different materials are better for cooking different things in different ways. I can't stand cast iron, fwiw, but others do like it.
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post #13 of 114
8/23/10 at 12:55pm
Quote:
Originally Posted by XeF4 View Post
A properly seasoned cast iron pan is very non stick.

Any brand recommendations in the affordable range (sub $50)?
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post #14 of 114
8/23/10 at 1:05pm
Quote:
Originally Posted by Butter View Post
Any brand recommendations in the affordable range (sub $50)?

Lodge...like $20 at the most
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post #15 of 114
8/23/10 at 2:15pm
I'm a big cast iron guy, I love it, all mine has most been passed down by grandmothers or scavenged at garage sales.....

if I'm not using cast iron (somethings, are just better NOT in cast because it retains TOO much heat, for instance if your pan searing steaks and throwing them in the oven), I'm using thick clad copper stainless

but....



but....I do have that 1 cheapo non-stick pan for eggs/omlettes and such....i buy it for 5$ at marshalls or TJ maxx and just throw them out a few times a year...
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