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 (http://www.amazon.com/Calphalon-Tri-P...)
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.
Updated 5 months ago | 21
Updated 5 months ago | 6
Updated 8 days ago | 7
Updated 5 months ago | 8
Updated 2 months ago | 3