Frying Pans

help buying a frying pan (STICKY?)


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Cookware Frying Pans

help buying a frying pan (STICKY?)

sepandee | | May 4, 2008 02:08 PM

Why aren't there stickies on chowhound forums? FOr example, this topic should be a sticky. I'm sure it's covered a 1000 times but it's hard trying to find a similar thread amongst 1000000000 others.

So my old frying pan got old and I had to buy a new one. I bought a Calphalon nonstick try-ply stainless 10" Omlette Pan (
)It's a bit more expensive here in Canada ($105).

But I started having doubts. Is this too expensive? Should I buy a different kind of frying pan? Plus, the lids that I have cover this pan but because the side of the pan is slightly slanted, the lids don't cover it 100% and the ends of the lid go in the pan just a bit and can come in contact with the food/liquid that might be in the pan.

So, what do I need? What should I get? Cast iron? Non-stick (aluminum? teflon?)? How about a saute pan instead? Would that do the job?

I'm sure the answer is going to be "it depends on what you cook," and I cook everything! So a quick rundown of each would be really appreciated.


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