Cooking Question

MWHCVT

MWHCVT

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Matthew
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So I feel like a right arse even asking such a dullard of a question but I've really got a desire for a descent large frying pan/skillet type pan ideally that is non stick up until about two years ago to the day I didn't really cook but then life changed and it was me doing the cooking and I'm actually slowly getting comfortable in the kitchen and what I'd really like is to have a decent large frying pan for when I'm frying up ingredients for chillies, curries etc as I like to cook in reasonable volume, having got into the habit of Cooking a large amount with a view to freezing portions for times when I've not got the time to cook from scratch

Edit: I'm cooking on a ceramic/glass electric hob budget is flexible

Matt
 
Stoneware or scanpan for me. I avoid teflon like the plague. If you had gas I'd recommend cast iron.

ETA: nothing arsey or dullardish about the question either!
 
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If you cook Chili or curry a good quality saucepan will do. See if you can buy from a catering wholesaler or look at Nesbits (website or catalogue)
 
I use a non-stick wok rather than a frying pan. Ingredients don't spill out :)
It's great for chillies, pasta sauces and curries.
When our kids are here it's big enough for the four of us and extra portions for the growing lad, when it's just the two of us we freeze the rest so we don't end up having the same meal for two or three days in a row.
 
Gremlin said:
I can't stand the coated pans and until recently swore by cast iron, but when I move and decided a new on was needed I couldn't fine one :(

So I bought one of these
http://www.debuyer.com/product.php?id=778&cat=63&background=orange3&start=3

Really can't fault it, yes it's fairly heavy, but even with my cooking skills I've yet to make anything stick to it :D
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Quite like the look of that :)

munch said:
We use a Tefal saute pan for nearly all our "hob" cooked meals. Got rid of the wok. Similar to this

http://www.amazon.co.uk/Jamie-Oliver-Tefal-Anodised-Roast/dp/B004P3UIZU/ref=sr_1_1?ie=UTF8&qid=1391852925&sr=8-1&keywords=saute pan
Click to expand...

Looks good but to be honest I'm a little dubious with Tefal right now as I brought a frying pan of there's that is what I'm looking to replace in this thread as within a few months of ownership it's have buckled and deformed plus the think slips and slides around the hob :(
 
Another fan of woks here for frying large quantities rather than the traditional frying pan.

I suppose we all have our favourites, but I really cant stand all these non-stick coatings either.
Cast iron for woks and griddle pans and copper for saucepans, as long as they're heated to the right temperature before adding food I don't find a problem with stuff sticking.
I also prefer gas hobs though, so I don't really know whether they mix well with glass / ceramic.
 
MWHCVT said:
Looks good but to be honest I'm a little dubious with Tefal right now as I brought a frying pan of there's that is what I'm looking to replace in this thread as within a few months of ownership it's have buckled and deformed plus the think slips and slides around the hob :(
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I don't wish to sound rude Mat but I would say you have probably bought a fake


We have a glass hob and if I had to recommend a good all round pan brand for using on such a surface it would be Tefal
 
I have had a Rondine 11inch diameter frying pan for over 10 years and the Teflon non-stick is still good. It is 3 inches deep and perfect for stir fries, and bulk cooking too.

.....and don't forget a glass lid too, especially for chilli or bolognese. ( I think the lid cost nearly as much as the pan!)
 
Keith W said:
I don't wish to sound rude Mat but I would say you have probably bought a fake


We have a glass hob and if I had to recommend a good all round pan brand for using on such a surface it would be Tefal
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I can believe that Keith as I'm really not impressed with it at all which would surprised me from a generally well regarded brand, it did come from a supermarket so I'd hope they would make sure they stock the genuine article but even they can get caught out I'm sure
 
If you have only had it a few months then take it back! Most of the big supermarkets are very helpful in my experience. (Even without the receipt which I just know you won't have!)
 
Tigger.ufo said:
If you have only had it a few months then take it back! Most of the big supermarkets are very helpful in my experience. (Even without the receipt which I just know you won't have!)
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Actually to be fair I probably do have proof of purchase in the form of an online order :D
 
Tigger.ufo said:
So why haven't you taken it back, lazy arse! :D
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Because I'm a lazy arse that and in hind sight that few months is actually probably 13/14 months as I brought it at the same time as my new kitchen :D

fabs said:
Matt, have a look at the ProCook stuff, it's served me well. And, as Heather suggests, a glass lid is advisable for Chlli, bolognese etc.
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Will take a look Marc, I'll probably get a lit but a lot my stuff like chilli etc are only really started in my frying pan then moved to a stone stew pot for slow cooking in the oven :) so most of the time I can see a lit not actually getting used but I'll see :)
 
MWHCVT said:
Because I'm a lazy arse that and in hind sight that few months is actually probably 13/14 months as I brought it at the same time as my new kitchen :D
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Fair enough, but still worth a try!



MWHCVT said:
Will take a look Marc, I'll probably get a lit but a lot my stuff like chilli etc are only really started in my frying pan then moved to a stone stew pot for slow cooking in the oven :) so most of the time I can see a lit not actually getting used but I'll see :)
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Why wash up 2 things? Start as usual in big frying pan, then put lid on, turn down low and stir occasionally. Uses less power too! ;)
 
Tigger.ufo said:
Fair enough, but still worth a try!





Why wash up 2 things? Start as usual in big frying pan, then put lid on, turn down low and stir occasionally. Uses less power too! ;)
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This is very true...anything to avoid extra washing up should always be considered really :D
 
Tigger.ufo said:
Why wash up 2 things? Start as usual in big frying pan, then put lid on, turn down low and stir occasionally. Uses less power too! ;)
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Indeed. I do my chilli and all my stews this way. If you do prefer to slow cook in the oven, the pans I linked to can be sued that way as well.
 
fabs said:
Indeed. I do my chilli and all my stews this way. If you do prefer to slow cook in the oven, the pans I linked to can be sued that way as well.
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That's good then :thumbs: glad I'm not the only one to occasionally mess up used :D
 
A good stainless steel frying pan is worth getting, don't ever wash it and it will become as non-stick as anything.
You can use hot water if something especially messes it up but no washing up liquid.
In most cases just clean it with a spatula followed by kitchen paper.

We have a small non-stick pan for things which are inevitably a bit messy like scrambled egg or omelette.
 
We use a couple of large stainless steel frying pans - the bases are very thick and that has helped prevent buckling on a halogen hob. Disagree with 4wd though - we always wash ours up - but one of the things I've found is that when meat has cooked properly and browned a little it will unstick very easily without leaving material behind.

As for Tefal, we've had a few Tefal pans, and they always seem to be buckled after a couple of years. Probably not an issue with gas, but the halogen ring gets very hot and thin-ish ali can't cope. I do like a good non-stick pan for when I do crispy chilli beef.
 
The Bauer pan is the best we've had (https://www.verimark.co.za/products/bauer-marbletech-28). Very heavy, glass lid, deep and tough. They do wear eventually, after years of use, but the supplier just swops them out for a reconditioned one that's as good as new for about a third of the price of a new pan. Don't know if they're available in the UK, but there might be an equivalent.
 
MWHCVT said:
So I feel like a right arse even asking such a dullard of a question but I've really got a desire for a descent large frying pan/skillet type pan ideally that is non stick up until about two years ago to the day I didn't really cook but then life changed and it was me doing the cooking and I'm actually slowly getting comfortable in the kitchen and what I'd really like is to have a decent large frying pan for when I'm frying up ingredients for chillies, curries etc as I like to cook in reasonable volume, having got into the habit of Cooking a large amount with a view to freezing portions for times when I've not got the time to cook from scratch

Edit: I'm cooking on a ceramic/glass electric hob budget is flexible

Matt
Click to expand...

Is your full stop key broken?
 
Matt... I've tried most types that are on the market, bougeat, le creuset, tefel, ikea, etc and I always seem to go back to my black iron pans that I've had for years... And we go through a lot of pans over a course of a year.. :)

In my experience, If you season a pan properly it will serve you well..
 
Cheffievrs said:
Matt... I've tried most types that are on the market, bougeat, le creuset, tefel, ikea, etc and I always seem to go back to my black iron pans that I've had for years... And we go through a lot of pans over a course of a year.. :)

In my experience, If you season a pan properly it will serve you well..
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I'll check out the proper iron pans as it could well be perfect for me :)
 
I've recently bought a ceramic coated non stick frying pan which really is non stick to go with the plain stainless steel one I also have. Have a look at the reviews of ceramic pans, folk who have them tend to love them. The Stainless steel pan is good too as long as I keep it clean, food does stick to it but not as much as you'd think.

I avoid the usual non stick variety because they're supposed to be bad for you once the coating starts to come off and since I like to fry very hot I've found the coatings lose their non stick properties quickly.
 
Steep said:
I've recently bought a ceramic coated non stick frying pan which really is non stick to go with the plain stainless steel one I also have. Have a look at the reviews of ceramic pans, folk who have them tend to love them. The Stainless steel pan is good too as long as I keep it clean, food does stick to it but not as much as you'd think.

I avoid the usual non stick variety because they're supposed to be bad for you once the coating starts to come off and since I like to fry very hot I've found the coatings lose their non stick properties quickly.
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I've seen the ceramic coating but never used on so it's an interesting one :) I too like to fry as hot as I can :eek:
 
Could not agree more about getting a wok. You'll need one for an electric hob but they are just so useful. We use really cheap ones from Tescos which last well and are not expensive to replace when necessary.


Dave
 
MWHCVT said:
I've seen the ceramic coating but never used on so it's an interesting one :) I too like to fry as hot as I can :eek:
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I didn't want to spend a lot on one until I was sure it was a good thing, they came up in Aldi (or possibly Lidl) last week and I got a small 20cm one for a tenner. It's so non stick I don't have to wash it, a wipe with a bit of kitchen roll leaves it spotless.
 
Steep said:
I didn't want to spend a lot on one until I was sure it was a good thing, they came up in Aldi (or possibly Lidl) last week and I got a small 20cm one for a tenner. It's so non stick I don't have to wash it, a wipe with a bit of kitchen roll leaves it spotless.
Click to expand...

This makes me confident :)
 
I bought one of these 26cm Circulon Chef's Pans a couple of years ago and I'd be lost without it now. Fried food, casseroles, stir frys, currys etc etc - it's got a big capacity, works on induction and can go in the oven. Very easy to clean too - you can see its popularity from the Amazon reviews. I've subsequently bought the frying pans and stock pot from the range.

As an aside this range seem to feature heavily during the Masterchef series not that that necessarily means anything.
 
Steep made an excellent point about frying hot...
Most domestic gods / goddesses don't get their pans hot enough and don't realise how quickly things cook if done correctly.. :)
 
Spuff said:
I bought one of these 26cm Circulon Chef's Pans a couple of years ago and I'd be lost without it now. Fried food, casseroles, stir frys, currys etc etc - it's got a big capacity, works on induction and can go in the oven. Very easy to clean too - you can see its popularity from the Amazon reviews. I've subsequently bought the frying pans and stock pot from the range.

As an aside this range seem to feature heavily during the Masterchef series not that that necessarily means anything.
Click to expand...


We have had a selection of Circulon pans for over a year now, all purchased from TKMax, and none cost more than £20. The best ones IMO are the stainless steel base frying pans, and the coatings are still like new - they get used every day.
I have to say, that if I am making a curry or chilli, I use a large stainless steel stockpot (no coating) or a carbon steel wok. They are both easy to deglaze as long as you don't let the spices burn.
 
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