Frying pan

budgemook · 15-01-2021 1:21pm

the beer revolu wrote: »

Cast iron will rust in humid conditions.
If dried really well and kept in the kitchen, it shouldn't rust.

Fair enough - but if I want to keep the bbq attachment in the shed then I think it should be oiled to keep the humidity off.

the beer revolu · 15-01-2021 2:47pm

budgemook wrote: »

Fair enough - but if I want to keep the bbq attachment in the shed then I think it should be oiled to keep the humidity off.

Definitely oil it if keeping in shed.

Also, after oiling a pan, it's not really greasy, as such. A light rub of oil kinda soaks in.

L1011 · 15-01-2021 11:07pm

budgemook wrote: »

* Stainless steel pans - apparently can be seasoned and could be an alternative to cast iron. Probably not for me though as I have a good enamel one.

It's not easy to season stainless steel nor is there much point - people use it to generate fond and you can just scrub it off without damage.

Its carbon steel - a fourth type of pan - that people usually season instead of cast iron.

Planet X · 16-01-2021 11:51am

Bought two Lodge cast iron skillets last year.
Should have bought them 20-30 years ago.

Pure non stick, nothing to worry about. It will also brown meat much better than other pans as it will get hotter and hold the heat.

I spent the guts of an hour though with an electric sander when bought first, then hand sanded it.
Next was a seasoning session or three. But.....when it's done, it's......

the beer revolu · 16-01-2021 12:05pm

To be honest, in my biggest and most used cast iron pan the seasoning is pretty rough and chipped but it doesn't bother me as it's generally used just for searing meat.
I know I could sand it down and start again but there's, literally years of seasoning chipping and reforming and gaining character in that pan - I don't need it to be super non stick.
The smaller, less used ones are still smooth.

My well seasoned old wok has a teflon like surface.

budgemook · 16-01-2021 7:22pm

Never heard of sanding down a new pan before. I ordered one from nisbets yesterday and it arrived today - great service. It’s a little bumpy for sure but I can’t see myself sanding it.

Today I cleaned / removed rust on my bbq grill plate and this burger press I have, tomorrow I’ll season everything.

The grill plate I have - there is still some light rust on the underside (the griddle size), more of an orange tint than actual rust. Will I be okay to season on top of that or do I need to remove it fully? Will the seasoning on top of the light rust stop it from rusting further does anyone know?

Planet X · 17-01-2021 9:33am

When cast iron is sanded down and seasoned correctly.......an egg will slide all over it

Whatever suits....

the beer revolu · 17-01-2021 10:42am

budgemook wrote: »

The grill plate I have - there is still some light rust on the underside (the griddle size), more of an orange tint than actual rust. Will I be okay to season on top of that or do I need to remove it fully? Will the seasoning on top of the light rust stop it from rusting further does anyone know?

That'll be fine. Once you get some oil on it, the rust will seem to disappear.
To a degree, the seasoning will prevent rust but oil it for storage if it's damp or humid.

budgemook · 17-01-2021 3:59pm

the beer revolu wrote: »

My well seasoned old wok has a teflon like surface.

What is your wok made of?

the beer revolu · 17-01-2021 4:00pm

budgemook wrote: »

What is your wok made of?

Carbon steel, I think.
It was a cheap one from an Asian shop about 25 years ago.

Muahahaha · 17-01-2021 4:12pm

stimpson wrote: »

I have stopped using my griddle pans. The marks look great, but it means less meat has ben in contact with the pan, so less Maillard reaction, so less flavour.

+1 on this, have a Le Crueset pan with griddles that I have more or less stopped using for this very reason. The griddle marks might look great on a steak but they do detract from the flavour compared to using a flat pan which can give the steak a consistent crust all around

Planet X wrote: »

Bought two Lodge cast iron skillets last year.
Should have bought them 20-30 years ago.

Pure non stick, nothing to worry about. It will also brown meat much better than other pans as it will get hotter and hold the heat.

I spent the guts of an hour though with an electric sander when bought first, then hand sanded it.
Next was a seasoning session or three. But.....when it's done, it's......

The Lodge cast iron pans seem to get great reviews on Amazon but are expensive to ship from the US due to the weight. Im waiting for a friend who works for an airline to get a trip to the US and I'll get a couple that way.

On non stick pans I bought an induction compatible non stick from Ikea only 3 months ago and already eggs are sticking to it. If I had the receipt Id be bringing it back, really disappointing.

con747 · 17-01-2021 4:25pm

Muahahaha wrote: »

+1 on this, have a Le Crueset pan with griddles that I have more or less stopped using for this very reason. The griddle marks might look great on a steak but they do detract from the flavour compared to using a flat pan which can give the steak a consistent crust all around

The Lodge cast iron pans seem to get great reviews on Amazon but are expensive to ship from the US due to the weight. Im waiting for a friend who works for an airline to get a trip to the US and I'll get a couple that way.

On non stick pans I bought an induction compatible non stick from Ikea only 3 months ago and already eggs are sticking to it. If I had the receipt Id be bringing it back, really disappointing.

If you bought it using a debit or credit card print out will suffice as proof of purchase.

Planet X · 17-01-2021 6:32pm

Muahahaha wrote: »

+1 on this, have a Le Crueset pan with griddles that I have more or less stopped using for this very reason. The griddle marks might look great on a steak but they do detract from the flavour compared to using a flat pan which can give the steak a consistent crust all around

The Lodge cast iron pans seem to get great reviews on Amazon but are expensive to ship from the US due to the weight. Im waiting for a friend who works for an airline to get a trip to the US and I'll get a couple that way.

On non stick pans I bought an induction compatible non stick from Ikea only 3 months ago and already eggs are sticking to it. If I had the receipt Id be bringing it back, really disappointing.

Bought mine on Amazon UK no issues.

Planet X · 17-01-2021 6:34pm

the beer revolu wrote: »

Carbon steel, I think.
It was a cheap one from an Asian shop about 25 years ago.

Same here, Asian Market about 20 years ago. Season easily and heat up extremely hot in jig time.

Le Creuset wok and griddle pans out in the garage now :pac::pac:

budgemook · 17-01-2021 8:57pm

I spent the morning working on my cast iron stuff. The new pan is well seasoned and raring the go, the burger press is back like new and my bbq plate looks in great health now and is sitting in the shed with a nice coat of oil to keep it tip top - thanks to all for the tips.

I was telling my wife about sanding down a cast iron pan and she shares my intrigue - it would be nice to have a good pan for pancakes and omelettes that doesn’t need replacing every couple of years. Maybe when the current non-stick pan (Ikea one which has lasted as well as most) goes bad we will try it out. I’ll be keeping an eye in Lidl for a sander :pac:

For a wok though I think I’ll have to stick with the one that I have. I have an induction hob which woks aren’t really designed for but Ikea do a non-stick wok which isn’t the worst (although will need to be replaced when the non-stick goes of course).

rubadub · 18-01-2021 4:38pm

budgemook wrote: »

For a wok though I think I’ll have to stick with the one that I have. I have an induction hob which woks aren’t really designed for but Ikea do a non-stick wok which isn’t the worst (although will need to be replaced when the non-stick goes of course).

I have a flat carbon steel wok and love it. My cast iron pan gets rarely used now. I do most stuff in the wok instead, like steaks & smash burgers. I love being able to use metal utensils and scrape the hell out of it, and being able to get it roaring hot.

It is really thin so far quicker to heat up than the cast iron.

I read of a trick on the induction hobs to get a wok really hot, they put a some sort of fire blanket in between the wok and hob, so the hob was not detecting how hot the wok had gotten. Sounded a bit dangerous but interesting.

21-01-2021 5:22pm

Can anyone recommend a really good frying pan ?

Dizzyblonde · 21-01-2021 8:50pm

Mod note:

6541 I've moved this from the Cooking Club and merged it with a current thread about frying pans. If you scroll back you'll find plenty of advice

Muahahaha · 23-01-2021 10:48am

6541 wrote: »

Can anyone recommend a really good frying pan ?

If you let us know what kind of foods you intend cooking in it and if you are using gas/electric/ induction then people will be able to give advice

iora_rua · 23-01-2021 9:12pm

Hi - anyone got one of those Prestige eco frying pans? They’re lightweight, green in colour, rather expensive and supposedly non-stick. I need a good lightweight pan due wrist problems, and finding my current pans awkward to use. Any advice appreciated.

janja · 25-01-2021 2:38pm

6541 wrote: »

Can anyone recommend a really good frying pan ?

I have bought many pans over the years and by far the best I have are the Le Creuset non stick.
The Outlet in Kildare village do good deals and with Covid at the moment they are operating online.
Worth every penny.https://www.google.com/aclk?sa=L&ai=DChcSEwiW6fGtmrfuAhUY6-0KHULKCacYABAPGgJkZw&ae=2&sig=AOD64_1My6De7Qb1m_d_4agvCqRTS24kjg&q&adurl&ved=2ahUKEwj8x-qtmrfuAhViWxUIHZkkAZgQ0Qx6BAgFEAE

stimpson · 26-01-2021 9:26am

For anyone looking for a quality Cast iron pan, Great Northern Larder are now selling these babies: https://greatnorthernlarder.com/collections/cookware-and-bbq-hardware

I would also recommend picking up some of their sauces while you’re at it.

26-01-2021 9:28am

Muahahaha wrote: »

If you let us know what kind of foods you intend cooking in it and if you are using gas/electric/ induction then people will be able to give advice

Thanks for taking the time to reply. So it is an electric hob. I just want a pan that will cook steak, maybe make a curry can be purchased easily without Brexit worries. Something versatile. Dishwasher safe would also be good.
Thanks,
6541.

janja · 27-01-2021 2:58am

stimpson wrote: »

For anyone looking for a quality Cast iron pan, Great Northern Larder are now selling these babies: https://greatnorthernlarder.com/collections/cookware-and-bbq-hardware

I would also recommend picking up some of their sauces while you’re at it.

What sauces do you recommend ?

stimpson · 27-01-2021 8:55am

janja wrote: »

What sauces do you recommend ?

All of them! The Fire and Tye Fury sauces are great. BBQ is good too.

budgemook · 27-01-2021 12:16pm

Really struggling with not buying that machete knife from that site!

bassy · 27-01-2021 7:17pm

guys can anyone recommend a good pan from my link below,be cooking on gas and a stanley 80 range.
cooking eggs bacon sausages,steak.

https://www.oxendales.ie/shop//_/N-1ytvfx4/Ntt-frying+pan/products/show.action?hnid=11048241&type=cmr

freshpopcorn · 30-01-2021 9:50pm

I'm not sure if I'm posting in the correct forum.
I'm basically looking for a good frying pan.
We've had carious one's over the years. Lidl/Aldi one's okay but not great.
Tefal, found useless.
Currently we've two,
Thomas(Got with Tesco tokens) which was good but is starting to stick.
Prestige Similar issues.

Can any body recommend a good one?

Thanks in advance!

Dizzyblonde · 30-01-2021 9:57pm

***
freshpopcorn I've merged your thread with the Frying Pan megathread

You might find what you're looking for if you have a read through.

Frying pan

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