Frying pan - another one bites the dust

[dontdarepokethebear]

Can anyone please recommend a frying pan that will last? 🍳 It's for an induction hob.

The non-stick ones tend to lose this ability after awhile. Perhaps it's due to how we (DH😡) are using it - having the heat up too high?

The latest version we have was a le creuset non-stick and has lasted longer than most but now everything sticks to the pan. It seems like such a waste to keep replacing them.

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MNHQ

Oh we have this problem too. Also on induction. I am considering ninja.

It is the nature of frying pans. I’ve had many, many frying pans, of different ‘non stick’ technologies and prices , and I have come to the conclusion that the most sensible strategy is to buy a fairly cheap one, not too thin, and know that it will be replaced in two, maybe three years.

I fry on a low heat after the first minute of sealing, btw.

I gave up and just buy cheap, ikea frying pans now. They last a surprisingly long time, and there’s no guilt in throwing them!

Are they being put in the dishwasher? That knackers them far more quickly.

The longest lasting ones I've had have been anodized.

I was going to suggest Le Creuset as mine has lasted longer than any others.

However it's the nature of non-stick to go eventually. I use an aluminium pan mostly for things that don't need the non-stick, and just keep the non-stick one for omelettes and pancakes.

As with most things look what professionals use, generally good quality stainless steel ones.

I've been using a Fissler one for about five years, rarely sticks, cleans up well and show little sign of use after 10 years.
https://www.fissler.com/global/en/p/steelux-pro-frying-pan/

I've also used one of their none stick ones, which has lasted well but is showing some wear after 6-7 years.

I bought one of these a couple of months ago Rocktanium Frying Pan, 28cm Rock Hard QuanTanium Non Stick, Induction Hob Ready, Dishwasher & Oven Safe, SP28 amzn.eu/d/he6Z97C Frying pan

Scoville

Aus Ion - you will have to season it properly, and treat it differently. They heat up really quickly on a lower setting so do take a bit of getting used to.

If you do get any char build up and food sticking you can scrub them back and re season.

Only downside is that they are heavy.

I use cast iron for most things.

We love this site buy me once

We have tefal one that have snap off handles. Theyve lasted a good few years of constant use and dishwashing.

Also Meyer circulon ones.

I really rate the Go Cook range from Tesco for reasonably priced pans.
Had ours a good few years, and still as good as new.

M&S collection frying pans have a 25 year guarantee. One of ours lost some of the outside coating due to dried on egg (not the non-stick) and they replaced it with no quibble. Non-stick is intact on all of them after several years of heavy use.

Scoville Neverstick. I have lots of these products - oven trays, frying pans, saucepans, woks. All go in the dishwasher too - top shelf if possible. Induction safe.

I am tempted to try a Ninja, but won't until a Scoville needs replacing. They aren't showing any signs of failing me yet though...

Thank you for your replies- plenty of great suggestions to look into.

Cast iron for meat, non stick for everything else plus chroizo and bacon, and mine have started lasting.

If I could afford it then I'd go for Hexclad but I just replace every few years.

Had one of these for 30 odd years. Looks as good as new: https://www.lakeland.co.uk/72315/lodge-cast-iron-skillet-23cm

I got an Always pan for Christmas. I really like it so far. Only problem is you can't put it in the oven.

Anything that needs to be at high heat before you add food = seasoned carbon steel or cast iron.

Anything that needs low to moderate heat eg eggs, sautéing veg etc = non-stick.