Frying pan

Salter. My local Sainsbury's has had them 50% off for ages so I have bought a medium one, huge one, and a pot of the same material where I can fry the pancetta and then add other things for a minestrone soup. After about a year of heavy use they are like new and my go-to pans. No annoying warping nor peeling visible.

Link to Sainsbury's page

Even though coated pans will not last forever, these pans feel much thicker and sturdier than Tefal and the frying results are excellent. I like my things well browned The heat distribution is good thanks to the thick bottom. The feel is very much like using a cast iron pan which I can't as they are too heavy for me.

 

ooo... nice, and nice price too! I have the diamond series so can only vouch for that: Buy Salter Gold Edition Diamond Tech 5 Piece Pan Set | Pan sets | Argos (I paid much less than that though )

I'm not sure if they can go to oven, but a quick blast under a grill (handle sticking out) is fine. The way to the ultimate frittata.

I'd like to have a pan which is fairly deep, good for frying, ear handles and is totally oven proof. With a glass lid. That would make "brown the meat and transfer in the oven to cook"- type dishes a doddle. So far I have only found cast iron ones which are too heavy, or ridiculously expensive posh types. All recommendations are welcome!

 

You could ask Teflon Tony to come and lay his hands on it.:rasp::rasp:

I can't say I've had problems with non-stick and I have a variety of frying pans and woks. There are many devices on the market now. China/porcelien, electric multi cookers. I have only recently returned to using the frying pan. Sunday brunch. Fried slice, four rashers of smoked back bacon, button mushrooms and three eggs. I have been a victim of IBS for many years, and have for the most part avoided fry-ups. Having used Flora veg oil, I found that foloowing Sundays brunch often upset my tummy. Having tested the various ingrediants in search of a possible cause. I now use Virgin Olive oil. So much better.
Just thought. I'll continue in the kitchen. Please see.

 

I use the lagostina bianco white ceramic non stick pans. They do go in the oven but I've never done so with them. Had them a couple of years and not a mark on them even though one time I forgot to turn off the halogen under one and the spatula sitting in it melted into a puddle!

 

OOOOoops!

 

We've tried many....and have many in our cupboard too! The best is our smaller cast iron one albeit quite heavy to use and the larger white ceramic one. Had them ages and can't think of their makes. I'll have a look later and see if the make is still visible on them.

 

So your next topic will be "recommendations for a DIY kitchen extension..?"

I find the best way to store my pans is a sturdy lid organiser from IKEA. The pans stand on their side and the handle is forwards.

 

That sounds good @Fat Controller ...what time do you want us round for the trial run?