or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Equipment Reviews › Help with Choosing Frying Pan .....
New Posts  All Forums:Forum Nav:

Help with Choosing Frying Pan .....

post #1 of 3
Thread Starter 
I would like to invest in a good/high quality large (12-inch) frying pan, but I don't like the nonstick coating that wears off. I'm looking for something that is easy to clean, not a serious problem with sticking, and if possible a glass lid.

What would you suggest ... ?
post #2 of 3

I don't usually see them sold with a lid. Tramontina makes a good pan in clad stainless at a reasonable price, but it doesn't come with a lid on its own.  Easy to clean in clad pans is mostly about using good technique and at least a little oil. One of the primary reasons food sticks is that the cook didn't let the food cook long enough. Most food will release itself or nearly release itself when that surface is cooked. 

 

Cast iron or carbon steel will release better than stainless steel and are very good pans, but come with some extra care and initial setup to season them properly. 

 

What are you cooking that is giving you trouble in clean up and we'll be able to recommend pan and technique combinations that work best together. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #3 of 3

Go to a restaurant supply store, and buy commercial grade. Glass lids are not permitted in commercial kitchens(they break ) and could contaminate the food being cooked or any other foods that are around

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Equipment Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Equipment Reviews › Help with Choosing Frying Pan .....