Hi, I hope it's okay to resurrect this thread. There is some great information in here about frying pans - I guess the summary would be:
* Non-stick - buy cheap as you can (while looking for quality of course) as the non-stick will come off no matter how much is paid.
* 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.
* Cast Iron - lasts a lifetime and can be non-stick if looked after properly - season, rub with oil after use, dry properly and don't use soap etc.
So I am planning to upgrade my cast iron pan - it was a bad buy as there are way to many griddles on it making it very difficult to clean. It's gathering rust in the shed now and I'll probably just bin it. I am going to get a flat cast iron pan and really look after it this time.
I see nisbets have some for under 30 euros - does anyone have experience with these? I was also looking at some that have enamel on the outside - I think this could be a good option as the outside won't rust and I'd only need to worry about the inside. Might be cleaner to store too as I wouldn't be rubbing the outside with oil.
Finally - I came across this spun iron pan that is apparently excellent - all of the benefits of cast iron but much lighter. Does anyone have one? It's a crowd in the UK that does them, they are sold out until March!
So right now I am torn between a) cheap nisbets pan b) expensive enamel coated pan and c) this spun iron pan.
Suggestions very welcome!