Frying Pans

A good frying pan is essential for a cook. Get advice on which size and type to buy, plus discuss cooking techniques, care and storage, and more.

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Welcome to Cookware Week! We’re sharing our favorite cookware sets, accessories, and kitchen appliances, plus intel on how to care for all of it, the best recipes to make with every piece, and exclusive...

Ideas for Storing/Hanging Pots & Pans in Small Apt

by manolotraveler 4 days ago

Hey everyone - I'm moving in a few weeks and wanted to get some ideas for how to store my collection of copper and carbon steel pans. Also thought it'd be fun to gather pictures of peoples' collec...


Skillet: Mauviel M250 vs Demeyere vs AllClad

by noff 1 day ago

Hello Chowhound experts and experienced cooks, I'm a home cook so I do not work in a professional environment but I would like to have the best equipment because cooking is my favorite hobby. ...

Anodized Aluminum Safe Dishwasher Soap?

by JosephInOhio 15 days ago

I recently came into some really nice old-school anodized aluminum pans. They came from different sources but all of them are kind of grungy for having been either in storage or coming out of the h...


Falk CopperCore -- An Initial Review

by kaleokahu 4 days ago

We cookware geeks have been hearing rumblings for some time that the copper wizards of Wespelar were entering the premium induction-compatible market with a new line called CopperCore. It pro...


A 53¢ Mystery Pan

by JosephInOhio 2 days ago

A 53-cent mystery from Goodwill. I have never seen such a curious pan! Cannot find anything on this style, has no maker's mark, made of steel with a coating on it (would not call it "nonstick"), ...

Somebody signed a new endorsement deal?

by JustCharlie 18 days ago

https://twitter.com/i/status/1177683724831469569 I guess he trusts those three Michelin stars to stainless steel, but we've seen Ripert cooking in stainless steel before...

Does Bottega Del Rame - Mazzetti - make a traditional Sauté Pan?

by Neo1 9 months ago

The title pretty much describes the question, but I have few others. First, if anyone is familiar with Mazzetti, do they make traditional saute? I perused the site and could not find anything d...

Lagostina Accademia Lagofusion - hybrid designs

by damiano 22 days ago

I've recently acquired a 22 cm Lagostina Accademia Lagofusion stock pot but couldn't really find a dedicated thread about this series. So here it is. Please ask your questions here and/or post abou...

Cleaning/Restoring Old Tin Pans

by JosephInOhio 12 days ago

When I am out in the wild, hitting thrift stores and estate sales, I frequently find these types of old tin skillets. I don’t know why but I just think they are very cool with there different ...

Questions on Demeyere plancha

by damiano 2 years ago

I'm considering buying a Demeyere plancha. I currently have a Le Creuset cast iron griddle pan, which I don't use enough because I'm not 100% happy with the results. Before buying though I just hav...

Fewer gadgets and smaller batterie

tim irvine
by tim irvine 22 days ago

JustCharlie posited “fewer gadgets and smaller the batterie the better.” While I’m blessed with too much nice stuff, I’m inclined to agree. As I look around the room and take note of what I actual...

New! FALK COPPER Induction Cookware

by alexrander 7 months ago

That’s right, and it’s their 2.5 mm copper pans with an induction bottom that extends to the edge and a centimeter up the side. “The latest iteration of the Falk Copper Pot has come as a resul...

Seasoned Wok in just 1 wash cycle?!

by borisabrams 15 days ago

Hey! So I have a great wok that I took a good while to season (first the usual heating, smearing oil, cleaning the oil off, re-adding etc. ). I then built up some good coating through a few year...

White deposit on non-stick pan after steamed kale

by borisabrams 15 days ago

hey, pretty self explanatory title. I put some baby kale in a nonstick pan, added a splash of water, covered it and when as soon as i took the unseasoned kale out the pan, i noticed there was this ...

Your thoughts on specialised cookware!

by CHSeifert 6 months ago

I have watched my mother cook A LOT in the kitchen since I was a child and continued to do so as I grew older. I never really thought much about cooking techniques and specialised cookware (spe...

Your three "forever" pans

by Angelus2013 2 years ago

So you find yourself down-sizing to just three cookware pieces that you'll use for the rest of your life. What would be the three you'll use? This question does not include lids or electronic cookw...

Demeyere Intense

by starzzz 1 year ago

I am looking for more information on the Demeyere Intense range of cookware. I am looking for a 1.5qrt /16cm saucepan. Thanks I have only been able to find it on berondi but even there it is no...

Carbon steel paella pans

by seefoo 24 days ago

The slow rice braise with tomato results in any and all seasoning to be stripped clean. I’m not stressing over it, but I can’t help but feel, “one step forward, two steps back”. Yesterday’s Arro...

Nickel Pans, Nickel plating, Nickel linings

by alexrander 21 days ago

Nickel is a good thermal conductor, better than tin and much harder. Many old cast iron pans were plated with nickel to prevent rust, and many people confuse it with chrome when it’s highly polishe...