I am currently looking at buying my first frypan. I am a beginner cook and have been using an old and scratched non-stick teflon pan.
After spending hours researching, it seems cast iron or stainless steel seems to be the way to go. I am interested in quality, not having to buy a $20 pan every 6 months. I am also slightly concerned about non-stick coatings. However, I do have some questions.
1. I like scrambled eggs. Is it easier to buy a smaller non-stick pan for this?
2. With cast iron - if I cook fish for dinner, will my breakfast the following day taste funny?
3. I have read that some acidic foods like tomatoes ruin cast iron. Does this mean I will have to keep re-seasoning?
I was hoping to buy my pan online (http://www.kitchenwaredirect.com.au/C...), as many are on sale and they are local.
I have considered these -
Le Chasseur Federation Frypan (http://www.kitchenwaredirect.com.au/C...) - This is enamel coated. Does that mean I still need to season it and is this suitable for stuff likely to stick, like eggs?
Scanpan Classic Frypan 24cm (http://www.kitchenwaredirect.com.au/C...) - Non-stick, but apparently different from teflon. Does anybody know what newtek ceramic titanium nonstick is?
They also stock All-Cad, but they are more pricey. Is it worth the extra cost? Anything I should know about stainless steel?
I just want a good quality, all-rounder really. Or is there no such thing?
I'm looking at getting 10 inches as I only cook for myself at the moment.
Updated 1 year ago | 11
Updated 10 months ago | 17
Updated 1 year ago | 27
Updated 11 days ago | 189
Updated 2 hours ago | 12