Fed up of Tefal. What is a good frying pan please?

topcat07

topcat07

Suspended / Banned
Messages
431
Edit My Images
Yes
Very new to the cooking world and not having a lot of luck.

Purchased a £3 frying pan thought i was the King of frugal. It lasted a month.

Then decided to invest in a tefal one which has lasted 6 months and has started to flake. I have only ever used plastic utensilis on it. The non stick does not seem to be working either.

What should I look for in a frying pan? I am happy to invest, I just want it to last and work!

So what is best?

Ceramic
Marble
Stainless steel
Copper

Thanks
 
Wood and silicone utensils don't seem as scratchy. Pick a pan with a non stick coating that isn't over the edge of the pan. You want one which has a pure metal rim. They seem to last longer. Ones which have the coating over the edge seem to chip and lift quite quickly.

Lakeland ones are usually ok.
 
I was also not that keen on the Tefal range so bought 1 from Ikea. 3 years later its still working great.
 
Cast iron.
 
no probs with tefal type pans, just never use metal implements with them only wood or plaggy.
 
I got 2 frying pans over 4 years ago from pro cook shop still as good as ever. Maybe it does pay to spend a little extra.
 
I have a £15 tefal frying pan that's three years old, gets used daily, and it's still in excellent condition. I think the problems with the cook not the pan :D
 
Last edited:
  • Like
Reactions: Nod
Don't ever put them in water when hot. Buggers up the non stick. Says so on the label on most tefals ;)
 
Never seemed to quite get on with various frying pans, then I got a stainless steel one with a heat proof handle from T K Maxx. Never had problems since, cooking just seems to work now. I love that pan.

Just clean it with warm water and kitchen towel - nothing sticks to it, loads better than non stick.
 
You know where that plastic non stick coatings gone don't you? Yum?
 
rjbell said:
You know where that plastic non stick coatings gone don't you? Yum?
Click to expand...

No worse than the s*** that's deliberately added to food.
 
Another happy Tefal user here. They don't last forever but with a little care (not heated too fast, not plunged straight into water when frying hot, only using wood/silicone/plastic spoons/spatulas etc.) they do last several years. Once they start to stick, they get recycled and a new one bought. Saucepans are all stainless steel and come up like new with a soak and a scrub!
 
Meyer Anolon. Had my set including the frying pan for years, only gave it away when I installed a new kitchen with an induction hob.
 
We bought several Circulon pans from TKMaxx years ago, and the two frying pans are still looking good. They are the ones with the dark grey coating inside and the heavy stainless bases. I season them every few months with a little vegetable oil, and make sure that I deglaze them quickly after cooking. They are quite similar to these, but a lot cheaper (around £15 each I think, although that was a long time ago).

http://www.hartsofstur.com/acatalog...t-82529.html?gclid=CNy92M_Hr9ACFQsR0wod7J4PQQ
 
Are you putting them in the dishwasher? That is supposed to be particularly bad for non-stick coatings
 
Wife bought a white ceramic frying pan about a year ago, still looks almost new, it never goes in the diswasher though, just a wash in the sink. Nothing sticks to it and if it does it comes of very easy with a wash in the sink with a cloth, no scourers. Utensils are silicone or wood so it doesnt scratch.
 
frank said:
Wife bought a white ceramic frying pan about a year ago, still looks almost new,
Click to expand...
I bought two about a year ago also, admittedly they weren't that expensive about £30 the pair IIRC) they were bloody brilliant for about a month,
they then started to become more sticky than a super glue factory, into the bin, back to Tefal :)
(Oh and no dish washer here, only me :D )
 
I bought two Sainsburys 'taste the differance' pans a few years ago and they are still working nicely.
 
Another vote for Circulon, we've had one for years, have never taken any care of it and it's still going strong
 
We have a circulon pan that's been good for a year, despite being dropped & dented slightly.

I really like stainless steel for general frying, but it's not so good where you need to food to move across the surface freely without using fat.
 
Normally I prefer heavy stainless steel, which requires a bit more oil but works perfectly for decades.

Ceramic is fine with some care.

Cast iron has its place for steaks, etc.

Whatever you do AVOID TEFLON at all cost. It is toxic (release fluorine compounds)
 
viv1969 said:
Cast iron.
Click to expand...
I have had the same cast iron pan for 40 years. Once properly seasoned it is fairly non stick - just the right amount. They are heavy and I think ordinary steel (not stainless) pans are best but difficult to source.
 
Nod said:
Another happy Tefal user here. They don't last forever but with a little care (not heated too fast, not plunged straight into water when frying hot, only using wood/silicone/plastic spoons/spatulas etc.) they do last several years. Once they start to stick, they get recycled and a new one bought. Saucepans are all stainless steel and come up like new with a soak and a scrub!
Click to expand...
Exactly what I do.

My main go-to pan is a Tefal chef's pan (a large shallow pan with straight sides) - great for almost anything except boiling veg/pasta.
Saucepans are a steel set my wife bought years ago.
I also have one non-stick saucepan for when I make a white sauce or scrambled eggs - just a generic John Lewis one as it's not used much.
 
I always bought my Tefal frying pans in Woollies sale, new one every two years.

Now got a John Lewis branded pan that was on sale for half price in my local Waitrose, seems to be lasting well and still non sticking.

Only gets used these days for eggs, bacon, liver and bubble, prefer sausages done in the oven and steak on the griddle pan.

Do have a proper chip pan though, can't stand those oven abominations
 
Last edited:
Tonight's dinner means bubble n squeak tomorrow.
Yeay! :D
 
Surely, "bubble and squeek" is just any of the left over vegetables from a roast dinner, shallow fried in a pan? I think it is one of the most satisfying "scraps" meals going, and in our case would probably include roasted red onion, red pepper, sprouts, carrots, garlic, potato and cabbage (not all at once, just a combination).
In those far off days of Indian takeaways, I used to make a breakfast dish out of the leftover veggies - Bombay potato, vegetable bhaji and saag ghobi, with some curry sauce.
 
Surely any left over curry is eaten cold from the foil container that's been left unrefrigerated on the worktop/coffee table? :D
 
Nod said:
that's been left unrefrigerated on the worktop/coffee table?
Click to expand...
... for at least 24 hours, if my son is anything to go by :D
 
We bought a set of Le Creuset pans about 30 yrs ago & they are still going. The frying pan Isn't a non-stick pan as such, it’s just an enamelled cast iron, but nothing ever seemed to stick to it.
(SWMBO stopped using it a few years ago though as it really is heavy & it's been used on the BBQ a few times since, so it's in the garage & not in very good condition these days)
 
OldCarlos said:
it's been used on the BBQ a few times since, so it's in the garage & not in very good condition
Click to expand...
Sounds like it's just about run in to me :D
 
You must log in or register to reply here.
Back
Top