Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cookware 31


ben39 | Sep 15, 2010 06:21 AM


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 (, as many are on sale and they are local.

I have considered these -

Le Chasseur Federation Frypan ( - 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 ( - 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.

Want to stay up to date with this post?

Recommended From Chowhound