+

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.

I Tried the Popular Pan That Claims It Can Replace 8 Kitchen Tools

The Always Pan has gained a cult following, promising to take the place of eight other kitchen tools. The popular pan is finally back in stock after a long stint on backorder so we put it through its...

You are viewing page 2

Reload from page 1

Layout:

Cooking Weights

kaleokahu
by kaleokahu 1 month ago

This morning my bacon started out a little too wrinkly for my liking, so I reached for something I hadn't used in a long time: a weight, or "press". I've never owned a product sold as such; I use...

25% off Soy fry pan

h
by Hiracer 2 months ago

FWIW, I just ordered myself a Christmas present and much to my surprise I got an unadvertised 25% reduction in price. No sales tax. Shipping from Turkey will be $45.00. Gonna have a good condi...

10mm+ thick copper

c
by ceasar2k6 2 months ago

This is for sale on eBay. Looks delicious. seems to be 10mm or something... Hand made. Seller says it was bought at Neiman Marcus years ago.. I am not associated with the seller, just a fellow d...

New Lagostina Lagofusion cookware - an improvement?

c
by CHSeifert 2 months ago

So I own two of the older Lagostina Lagofusion pots (well actually 3, but my wife gave the 22 cm pasta pot I gave her for her birthday away to her sister since she felt it was too heavy - what a gr...

Do professional chefs actually use Non-stick pans?

m
by mkqq 2 months ago

Just wondering if professional chefs actually use non-stick pans (Telfon, Ceramic) etc....? On Youtube I see chefs like Jamie Oliver using Tefal Pans, Gordon Ramsay using other non-stick pans, a...

Gold Matic inox cookware made in italy

e
by Ethyi 2 years ago

Has anyone heard of this brand Gold Matic inox made in Italy ?

Al/SS bimetal cookware options

a
by ar1338 2 months ago

Second attempt at posting b/c of malfunctioning spam filter: All I am aware of at present is the viking HA, All Clad MC2, and All Clad LTD, as well as a Carlson pan. I like the MC2 and LTD, b...

Nonstick

p
by penrichardson 3 years ago

Need a new nonstick for eggs. Looking at Demeyere AluPro Nonstick. I have always bought cheap teflon before, and a ceramic one that I don't like at all. Any experience with the Demeyere or other...

From All-Clad TK to Hestan Insignia.

Angelus2013
by Angelus2013 4 months ago

Explains why All-Clad TK had been discontinued and reintroduced as All-Clad Collective. Chef Thomas Keller is now collaborating with Hestan to have another line of cookware. Unlike All-Clad TK, how...

Cookware to brown

p
by penrichardson 2 months ago

My son is wanting to buy his wife a piece of cookware that she can brown meatballs, round steak, chicken, etc., but will not have grease flying all over the stove. I currently use a Fissler Profi ...

New Hammersmith Brooklyn Copper Cookware by way of New Jersey

a
by alexrander 3 months ago

I’m so confused. New Hammersmith Copper Pans and website? I don’t know anything about it.

Williams Sonoma Oven Mitts

c
by cookingofjoy 2 months ago

My favorite oven mitts and potholders are from Williams Sonoma from maybe twelve years ago. The reviews for the current oven mitts and potholders are not so favorable (shrinking, thinner, falling a...

Scorchprints--A Suggested Method

kaleokahu
by kaleokahu 4 years ago

We have many, many discussions here about pan evenness, but short of FLIR thermographic imagery, how do we *really* assess and compare evenness? Using IR and contact thermometers will drive you c...

Thick Disk vs. Copper--The Cold Truth About Heat

kaleokahu
by kaleokahu 4 years ago

Given the recent enthusiasm over the very thick aluminum disk-base construction typified by Fissler and Paderno, as well as the heated hurling of opinions about how it outperforms straightgauge cop...

Converting silver to tin lining in a copper skillet

h
by Hiracer 2 months ago

Can it be done, and if so at what expense? Or is it easier/cheaper to just reline with silver? Just curious, as the feedback might affect a purchase under consideration. TIA.

Brandani Cast Iron Pan

l
by Libranflight 4 years ago

Found at TJ Maxx, wondering if anyone has any input on use, performance and care. Thanks!

ECI max temp?

a
by ar1338 2 months ago

Anyone know the safe max temp to pre-heat an ECI pan? I wonder if ECI can substitute for CI for searing steak, or the enamel will craze or chip with repeated exposure to high heat. I found one on...

What's the deal with Silga Teknika?

l
by loves2cook82 4 years ago

I was at HomeGoods yesterday and spotted this for $60. I don't know anything about Silga though, and the attached tag didn't give any information regarding the construction. I did a quick search ...

My favorite nonstick and why?

tim irvine
by tim irvine 1 year ago

We are always going back and forth on this board about what pans to buy, how to season, SS versus tin, having a nonstick for eggs, and so on. The discussions are always spirited, sometimes too spir...

Disc--full clad dispute in SS cookware: Does it matter at home?

drrayeye
by drrayeye 4 years ago

You will have no trouble getting expert opinion comparing encapsulated disc pots and pans that have layers of stainless steel surrounding conducting material. "Experts" will further compare them w...