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Cookware

Looking for advice on a frying pan

mkozlows | Jan 14, 201206:58 PM     96

For the last decade, I've been using a series of disposable nonstick frying pans, mostly Calphalon Contemporary stuff bought cheap during Christmas sales. I've noticed that the most recent one is warping, and want to get something more permanent (so non-nonstick) to replace it.

I'll use the pan mostly for cooking chunks of protein -- chicken pieces, pork chops, steaks, misc. fishes -- along with making simple pan sauces. I have a smoothtop electric stove now, but expect to have gas at some point in the medium-term future. Price isn't really a concern for me, within reasonable boundaries -- if I'll spend over a grand on a laptop that I'll have to replace in a few years, it seems silly to quibble about a few hundred bucks on a pan that may last decades.

After doing some reading, I'm looking at the Falk 12.5" frying pan. From what I've read, the big downsides are weight and the need to hand-wash. Falk says the pan weighs 8lbs; I've put weights in an existing pan to match that, and the weight seems fine -- I can still carry it easily one-handed, and it does have a helper handle if I need it. Hand-washing isn't a problem; I hand-wash most of my pans anyway, and I'm not that concerned about keeping the copper bright and shiny, just clean.

So: Any other downsides I'm not thinking of? Anything else you'd recommend instead (keeping in mind that "nearly as good, but much cheaper" isn't something I care about)?

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