Friday, October 16, 2009

Cookware Discussion

I'm in the market for a new frying pan. Anybody have a favorite that they would recommend? I have a nice non-stick dutch oven by Analon from Younkers that I love. I'm considering getting the same frying pan but wouldn't be opposed to other suggestions.

5 comments:

  1. My suggestion would be to not go super cheap on anything with a non-stick coating. I did that once (or maybe twice), and within a year the bottom (inside) of my pan felt a little furry - meaning that the non-stick coating was coming off. It's not good for your health to eat that kind of stuff.

    I would also make sure that it's a heavier weight. (Sorry, there's no good way to describe what I mean here. Just pick up several pans of the same size and you'll get an idea of what I mean.) The lighter weight pans don't distribute the heat as evenly, so the areas of the pan that touch the hot parts of your burner will cook much faster than the areas that don't touch.

    Also, if you think that you might want to put it in the oven at some point, you'll want to make sure that you get something with a heatproof handle.

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  2. Thanks for the advice, Sandy. I have had 2 non-stick frying pans in the last 10 years and they have both become furry. One was a revere-ware and the other a Kitchen Essentials by Calphalon. Probably both middle-range Walmart pans. I'm still using them, but I know it isn't healthy. Do you use a certain brand that you have found satisfactory over time? I know Pampered Chef makes good products. Any others?

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  3. I have the 10-inch skillet that is part of Pampered Chef's Executive Cookware line. While it is certainly better than the cheaper pans that I have owned in the past, I'm not sure that I really think it is worth the high price. (I got mine when my mom had a huge party a few years ago. She let me use some of her hostess benefits. I couldn't afford something like that otherwise.) The bottom of my pan is all scratched up even though I use only Pampered Chef utensils in it (and never metal utensils).

    If I could get what I really wanted, I would buy one of those enamel-coated cast iron skillets. The cast iron is great at holding the heat and distributing it evenly but it has issues with the food sticking (unless you cook a lot of high-fat foods). The enamel coating would help with the sticking.

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  4. If you're looking for nonstick, I've heard good things about the hard anondized (sp?) cookware. My MIL just got a brand called Swiss Diamond. Probably a little pricey, but very good quality. If you're not looking for nonstick, I highly recommend one stainless steel and one iron skillet. I have some stainless steel with copper bottoms - nice even heat (got them at Aldi and I love them), they do stick a little, but if you're frying something and it sticks, just throw a little chix. broth or water in the pan and it'll come right off. We don't have any nonsticks, so scrambled eggs are usually pretty messy around here, but other than that, I'm very pleased with the two skilllets I have.

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  5. Well, I ended up buying the Calphalon set of two pans from Younkers for $50. So far I am pleased with them. They are heavy, easy to clean, and no sign of fuzziness yet. I've had them for at least 6 months now...

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