[Sca-cooks] Replacing a pan...from Isabella
Daniel & Elizabeth Phelps
dephelps at embarqmail.com
Mon Mar 17 13:12:42 PDT 2008
We just replaced our large (12" or so) nonstick frying pan with a Farberware
Millennium nonstick, and we are delighted with it-it was about $40, and
worth every penny. We had a Calphalon nonstick that we were very unhappy
with, as the nonstick coating started flaking off within 6 months after
gettting it, despite the fact that we never ran it on high heat. So, we very
much disrecommend Calphalon nonstick, but we have a Calphalon stainless
saute pan, also about 12" that we are quite happy with-it has
straight-walled sides, a big glass lid, and can go in the oven as easy as on
the stove. It's got a big plate welded to the bottom, and has very good
thermal performance-and it's deep enough to put anything but very large
pieces of meat in. I I think it was about $40 too. In general, my
understanding is that heavier is better, when it comes to pots and pans-if
you whack someone upside the head with it (a frequent temptation to anyone
who lives with Daniel), they should be at serious risk of concussion. We
have a small enameled cast iron frying pan that we use for the occasional
hamburger or hot dog, but enameled cast iron gets stained and can chip over
time, so I don't think I'd recommend that for every day use-also, the French
stuff is way overpriced.
I don't know if you were planning on purchasing a set or open stock, but my
suggestion would be to buy a piece or two open stock before you splash out
for a set. Avoid T-Fal at all costs; it's too light and does not wear well
Hope this helps!
Isabella de la Gryffin
Without deviation from the norm, progress is not possible.
To argue with a person who has renounced the use of reason is like
administering medicine to the dead.
----- Original Message -----
From: "Amy Cooper" <amy.s.cooper at gmail.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Monday, March 17, 2008 12:59 PM
Subject: [Sca-cooks] Replacing a pan...
>I have had a lovely set of Pampered Chef pans for about 5 or 6 years now,
> nonstick. They've worked well, except that my walled skillet, and smaller
> saute pan are both having problems with the nonstick coating. I think this
> is because they have been exposed to some pretty high heat levels over the
> years, and have been used nearly every evening for dinner since my wedding
> 2.5 years ago.
> I'm thinking I'd like to replace these pans at some point this year
> (whenever budget may possibly allow), and I'm thinking of going stainless.
> like to make pan sauces and whatnot, and can easily soak any more
> "cooked-on" messes. The other criteria I have is I'd like both pans to
> lids available, so that I can steam/braise foods, like sautee some chicken
> breasts, but if they are too thick to cook through without burning, add
> water or broth to the pan, cover, and let simmer for a while to finish
> cooking (and give me a sauce!).
> Does anyone have recommendations for "bang for your buck" for these pans?
> can't spend a horribly large amount, but want quality for what I buy.
> Stainless is not a forgone conclusion, but whatever finish has to be
> durable, as I use these pans just about every single day (and on weekends,
> or for parties, multiple times in one day!)
> Thanks for any recommendations!
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