Support Head-Fi.org by
starting all of your
Amazon.com shopping by
clicking here.
____________________________________________________________________
Today's Featured Head-Fi Blog: A Japanese headfier's monologue (Sasaki)
____________________________________________________________________
Please help
support Head-Fi by becoming a Contributing Member
CLICK
HERE -- Contributing Members, thank you
for your generous support! --
Yes, if your Mom cooks for 16 hours on 20,000 BTU burners for hundreds of people and has a score cheap labor in the back scrubbing her pots by all means get a very expensive set of pans.
If she wants something cheap with a good non-stick coating that can be washed in 10 seconds with just water check out the Analon stuff. I've had my $50 pan for over a year with no issues. Maybe it's giving me cancer. I don't know yet.
We had these in culinary school. I liked them so much I bought a few for the house. Different frying pans are used for different applications. Cast Iron has its place, and this pan is certainly a good start to a collection. The All-Clad copper core pans are great. The heat on the all-clad is amazingly even from the lowest temp all the way up to sear.
And per the manufacturers site, the copper core line can be used with metal, wood, and nylon utensils. They can also be cleaned in the dishwasher. You don't need the brigade of "cheap labor" mentioned in the previous posts to get these pans clean. Expensive... but excellent.
I regard any review by the magazine called Cook's Illustrated as the gospel. Seek out a review on non-stick pans by this publisher at your local public library.
Cook's Illustrated is an excellent source of information for all things food-related (well, as long as it's not TOO exotic). All recipes were tried and varied upon several dozen to over a hundred times before being suggested to its readers.
__________________
Alright look, first of all if I could speak in my own defense... women are not people. They are devices built by the Lord Jesus Christ for our enjoyment.
- Peter Griffin
It's a large, rather hefty aluminum pan with a non-stick surface. NSF approved, silicon handles, riveted to the pan. Good balance, and relatively inexpensive. This is the stuff pros use in restaurants, demonstration kitches, catering gigs, etc.
Accept that non-stick pans are not "lifers" like a good stainless All Clad set, and that the surface wears out after a few years. This silverstone product is the real deal, I own a few pieces, and make sure to get the one with the blue / black handle.
Since it's heavy, it'll hold heat consistently and won't scorch, but you can turn it up pretty high to do a fast sear or a quick stir fry. The handle is grippy and stays cool.
Good luck and report back on your findings / purchase.
Generally, you cannot achieve high temperatures on non-stick surfaces, so not so good for steaks (cast iron much better in this case). But they are easier to take care, lighter for everyday use, and decent for casual cooking (like simply breakfast).
Of the non-stick surfaces, I prefer Silverstone. My mum prefers Circulon, which is heavier and note that the ridges in the surface means things scrambled eggs will get stuck in the ridges and also bad for pancakes etc. Avoid Teflon, it comes off easily and is bad for health.
Also, when choosing a cheaper frying pan / skillet, check to see if handle is attached solidly. I've had one cheap pan handle detach during cooking (it was over 5 years old).
PS. I have not bought a new pan in years, so don't know much about the newer stuff.
We have had only two fry pans for the last thirty years or so: a Mauviel copper/tin washed interior, of approx 12 inch diameter - wife likes that one more, it has even heat, and it is lighter for her to move around. I like the Lodge 15 inch cast Iron...hand me down from my grandmother - it has been cookin' family dinners since about 1923 - it never sticks.
Use cooking oils/butter/lard/(pork fat rules!!) and watch your heat - nothing sticks!
We have had only two fry pans for the last thirty years or so: a Mauviel copper/tin washed interior, of approx 12 inch diameter - wife likes that one more, it has even heat, and it is lighter for her to move around. I like the Lodge 15 inch cast Iron...hand me down from my grandmother - it has been cookin' family dinners since about 1923 - it never sticks.
Use cooking oils/butter/lard/(pork fat rules!!) and watch your heat - nothing sticks!
THANK YOU SO MUCH!!!!! i was looking at mauviel too! but nows the dilemma, they are selling both non stick surface and stainless steel surface, so whats the difference really if the copper/tin didnt stick
__________________
PC -> lessloss usb to spdif converter -> lessloss dac 2004 with distortionless vol control with lessloss powercable-> lessloss XLR IC -> singlepower es-1 (with upgraded audionote silver foil capcitors, upgraded psu, upgraded silver wiring audio section with lessloss powercable -> stax O2[/size]
Linear Mode
