What type of pan is the best?

Question

My pans seem to last about a year.I do use plastic utensils but the pan still doesn't last.What type of frying pan do you recommend.
Brands,style anything will help. Tell me where I could get a really good one,too.

Does cast iron work well with eggs.

Answer 1

I would suggest a cast iron pan, the reason is that they last for years they are non stick with out the non stick coating that can wear off, all you need is a little oil in the pan, and you can use either plastic or metal utensils

If you need help finding one let me know and I'll help how ever I can.

Answer 2

Don't cheap out when it comes to buying pans....as you've found out, you don't really save any money in the long run. Stay away from Wal-Mart and head to Crate & Barrel or Williams Sonoma to check out the All-Clad Stainless Steel or Calphalon cookware. I say check it out there...don't necessarily buy it there. Look at the pans, some will be heavy, some will feel right. (Cast iron will rust if not properly maintained and is VERY heavy). Ask the clerks about the different surface types and see what bests suits your cooking. You'll probably find you will want a mix, not all one kind.

After you've looked at the pans, then start comparison shopping. I've found some excellent deals on Calphalon non-stick, stainless, and anodized aluminum on Amazon.com. Sometimes Crate & Barrel, Williams Sonoma, or Bed, Bath & Beyond will have good sales.

But the main thing is, even tho the pans are expensive, they will last a long time!!

Answer 3

There are several things to think about... the thickness of the bottom of the pan, and whether you want a non-stick coating.

The cheaper skillets you're likely to buy won't have thick bottoms (so won't heat evenly or hold heat), and the non-stick ones will start flaking up after a while.

More expensive skillets (except for cast iron which is a separate case) usually have thicker bottoms, and their non-stick surfaces will stay on longer (of course, you can't use metal utensils in them though).

Cast iron is valued because it's got a thick bottom and heats evenly, holding its heat well. It will develop a near non-stick surface over time if it's used properly. It's also cheap (though you'll usually have to buy a separate (glass) lid.

Pots don't matter as much, but for skillets, I go for a cast iron 12' and 10" too, with an 8" non-stick omelet skillet (has sloped sides) actually mostly for omelets. (I prefer to avoid as much added non-stick coatings as possible though due to the probable health risks, and those being worse if they're heated higher than medium heat).

Diane B.

Answer 4

The answer is to purchase high quality cooking equipment. If you want to save money and still get excellent quality try Cook's Essentials from QVC. You can get hard anodized aluminum, stainless steel or even hard-coat enamel with or without non-stick. Their non-stick surface is guaranteed for LIFE and is metal utensil safe. The surface may scratch if you use metal but it won't affect the non-stick quality. I prefer to use nylon utensils to keep it looking perfect. Just go to QVC.com and click on Cook's Essentials.

If you don't feel comfortable purchasing on-line or signing up with them I'd look at Calphalon or Analon at your local department store.

Cast iron is great and does have it's applications but for general use I prefer stainless steel with a non-stick surface. My favorite from Cook's Essentials is the non-stick Stainless 500, called that because it goes into the oven up to 500 degrees. I've had mine for 3-4 years and it still looks brand new.

Good luck and happy cooking!

Answer 5

I suggest a restaurant supply store, they have the best selection and quality. If you love to cook as I do, the big guy has to drag me out of the store, because I could spend the whole day oohing over all the fun stuff

Answer 6

a good cast iron skillet when seasoned and cared for properly will last for 100 years! Spreads heat evenly, it's deep, easy to clean and makes a good weapon!

Answer 7

cast-iron.