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.

Finish for an omelet pan

tim irvine
by tim irvine 24 days ago

I note the Pot Shop of Boston offers two finishes other than nonstick, natural and polished. Anyone have a reason, such as easier to season or holds its seasoning better, to select one over the ot...


Misen Cookware

by FlamBay 19 hours ago

I have been considering replacing my cookware and randomly clicked on a "Misen" ad on facebook. So no I am getting hit with ads for it everywhere I surf. (Well not everywhere, those adult sites a...


Mauviel in trouble?

by FlamBay 19 hours ago

A buddy of mine who works for a German knife manufacturer was telling me that he was at a trade show in Germany earlier this month that is the who's-who of European brands. He said that Mauviel wa...

Copper Fry Pan Thickness?

by gardenvespers 24 days ago

Hi all! This is my first post on chowhound and I was hoping to query some of you regarding copper fry pan recommendations. I know that there have been many discussions regarding copper thickness an...

Lo-Heet Cookware

by Vivi50 1 year ago

I'm taking a shot in the dark here considering the time that has passed between the postings regarding "Lo-Heet" cookware, but I recently inherited my late mother's "Lo-Heet" cookware that she and...

Heating empty pans before cooking - to do or not to do?!

by john_vaughan 13 days ago

Good morning, afternoon or evening all, What is the accepted wisdom on heating one's pan prior to adding fat and eventually ingredients? Or does it vary wildly on the pan, food, and desired cook...

New to Induction

by kirth 9 days ago

Hello, everyone. This is my first post here and I did my best to research the subject before joining the discussion. I hope I'm doing the right thing by creating a new thread. I just purchased a ne...

Cast Iron and Carbon Steel Pan -- rough or smooth for occasional acidity?

by W8lkinUSA 1 month ago

I've postponed this post for a very long time in hopes that I would find the answer on the web. Much to my dismay, I must now seek this community's experience and advice. I have been considerin...

Amazon dynamic pricing on Paderno GG

by Hawashingtonian 2 months ago

Over the past couple of weeks, I noticed that the Amazon pricing for the Paderno World Cuisine Grand Gourmet saute pans is following an interesting pattern. I saw the 4 1/2 qt one on sale last week...


Best Non Stick Pan for Eggs that you can use a 'metal utensil' on

by bombadilio 5 days ago

This is a serious question so please refrain from any snarky comments ;-) I love cooking and have had a #1 rule of never using metal on any of my non stick pans. So I was a bit odd when I saw th...

Winter 2019, Cookware Deals & Delights

by pinkmagnolia921 2 months ago

Let's continue the conversation here for the new year. 2018 posts: - Winter https://www.chowhound.com/post/2018-cookware-deals-delights-1068356 - Spring https://www.chowhound.com/post/spring-...

Silit Silargan Fry Pan

by dutseal 6 days ago

Hi--I just received my Silit Silargan black frying pan 2 weeks ago, been using wooden spatula and silicone spatula, wash with non abrasive Libman nylon dish scrubber. Today I just noticed there are...

Seasoning pan

by penrichardson 6 months ago

I am thinking that I have read comments regarding seasoning stainless steel. I wasn't aware of this-I thought seasoning was for cast iron only. Is this true, and how do I do this with stainless s...

Analon Chef Clad

by BostonRocketChef 9 days ago

The Analon cookware is amazing stuff that I use at home both on my gas stove and induction cooktop. They cook great and clean great. No need to spend like crazy. Funny thing is, I have a CopperChef...

Down The Rabbit Hole With Induction and Scorchprints

by kaleokahu 12 days ago

I've been doing some more thinking and 'sperimentin with scorchprints and induction. Scorchprints can be useful, but they're certainly not perfect. They're snapshots, and as such can vary by time...

Sauté Pan vs Windsor

by gardenvespers 18 days ago

Hi all! I’m wondering what people’s thoughts are about sauté pans vs Windsor’s? Specifically I’m wondering if there is any advantage to a Windsor pan over a sauté? I know the smaller Windsor pans a...

Seeking Recommendations - Induction Cookware

by susienew 24 days ago

Thanks to Hurricane Harvey I'm beginning the process of restocking my entire cookware collection. I'd be interested in any observations from fellow Chowhound fans. Do you prefer All Clad, and if ...

Semi-Portable cooking - Induction burner or propane ring burner?

by gotsmack 19 days ago

I want to do some frying and not stink up the whole apartment of grease. Mostly skin on chicken, bacon, eggs, and vegetables. I'll be using Solidteknics US-Ion 10" and 12" pans, which are inducti...

Saute pan, Wok and tin wok suggestion needed

by gamma50g 4 months ago

Can anyone suggest a saute pan and a medium sized wok. I'm looking for something lighter than cast iron. I need the saute pan preferably to be nonstick (not TFal but seasonable if that's an option)...

Holding Pan Evenness Per Thermoworks

by kaleokahu 1 month ago

This morning I got an email from Thermoworks involving proper temperature measurement. They state that there can easily be 20-50F difference within an unstirred pan. Obviously, such a large range...