recommend a frying pan
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}
Anonymous
| I have one from Target that is 10 years old and all worn out on the bottom. Can someone recommend a high quality frying pan that will last me 25+ years? |
Anonymous
| The Lodge cast iron skillets are amazing. DH (primary cook) loves the heat distribution, weight, versatility (stovetop to oven), and natural nonstick surface. I (primary dishwasher) love how easy cleanup is. Minimal maintenance and it should last for decades. |
Anonymous
| I second the cast iron suggestion. It's all I use, either traditional or enameled. Well except for egg beaters, I have one little teflon for those suckers. |
Anonymous
| Tramontina. See http://www.seriouseats.com/2010/08/equipment-the-all-clad-vs-tramontina-skillet.html. Or All-Clad if money is not an issue. |
Anonymous
|
Cast iron won't work if you have a glass/ceramic electric cooktop though.
We're happy with our all-clad stainless. I also have an inexpensive non-stick for pancakes. |
Anonymous
Cast iron is fine on a ceramic cook top. Jus don't drag the skillet or bang it down too hard. I've done it for years with no problem. |
Anonymous
| All-Clad copper core...makes the best scrambled eggs. |
Anonymous
| Emeril is seriously awesome. I got mine at Marshalls but I think Macys sells them too. Way better than my fancy Calphalon pans. Nothing sticks to them. |
Anonymous
You can make your stainless pans nonstick by boiling white vinegar and water in them. I think it's a 50/50 mixture and you boil for 20 minutes or so. Makes the pans nonstick for a couple of months. |
Anonymous
| Also recommend cast iron. I've gotten great deals at Unique Thrift Stores. You may have to re-season them, which is easy to do. |
Anonymous
Rookie question: How do you re-season pans? |
Anonymous
| i love le creuset cast iron frying pan and all clad frying pan. |
Anonymous
|
What are you looking for in a frying pan? If you want to scramble some eggs, I'd recommend a fairly cheap teflon non-stick. We also picked up an Emeril non-stick pan at TJ Maxx for about $15 and it is fantastic. I'll likely have to replace it in a few years, but since it is only $15, it is perfect for our needs.
If you're looking for a workhorse skillet, cast iron (or enamel cast iron) is the way to go. These pans are heavy, have great heat distribution, and you can do many things in them. You can fry, you can sautee, you can bake in the oven, etc etc. You do need to maintain them properly, but that is really quite easy to do. If you're looking for a great saute pan,, al clad is fantastic and worth the price. Also, you can head out to leesburg and hit up the WS outlet and get them for quite a deal. |
Anonymous
http://www.thekitchn.com/how-to-season-a-cast-iron-skillet-cleaning-lessons-from-the-kitchn-107614 Then make sure you don't use soap when washing it. After I've washed it I put it back on the stove and turn on the burner to heat it up and evaporate the water droplets. I sometimes put a little more oil in and rub it with a paper towel to reseason it a bit more. |
Anonymous
| Berdes got from amazon works great |