Confused about best non-toxic frying pans

[pinksunsets]

Hello, I'm trying to avoid any non-stick frying pans but I'm confused about the best options to go for - stainless sounds like the best but a pain to cook with (anyone with experience?), then there's carbon steel and cast iron but you can't really cook acidic sauces in them. Would love to hear from people with these types of frying pans especially stainless steel. I have stainless steels pots which I love.

None of them are toxic anymore

I'd still love to hear from people with experience of cooking on these types of pans!

we have stainless steel ones and once you learn how to cook with them, it's absolutely fine and not a pain at all! I can even fry eggs 😂 I tend to cook things for a bit longer at a lower heat and add a little water if necessary when cooking veggies. it's been a good decision for us as hated throwing out pans when the non stick got ruined / wore out, and also wanted a 'cleaner' option. we got the 3 pan set from pro cook I think.

and when they look a bit less shiny (I think it's the hard water) I pour a layer of vinegar in and let that soak and then scrub.

You say that but I've seen a film of a mouse (Jerry) whacking a cat (Tom) in the face with a frying pan and the poor cat (Tom) ended up with a 'frying-pan shaped' face.

If that's not toxic I don't know what is!

😂

I have a ceramic Greenpan tiny one for one egg which is good, they do bigger versions

Thanks! I have been looking at Procook as they have a sale on at the moment. Did you get the normal stainless steel or the tri ply one?

Thanks! Ceramic is on my list too!

Don't buy Green Pan. Read the reviews first. (Former Green Pan owner!)

Green Pan Reviews

Have a stainless steel 24cm sauté pan which I use for frying. I find it much handier than the very shallow ones specifically for frying.

Has a long guarantee and once you get used to it there is nothing you can't do.

I wouldn't ever go back to non-stick after spending a lot of money on non-stick pans that only lasted a couple of years at most. Clearly I'm not doing something right, but it seemed such a waste to contually have to replace.

Yeah, non stick pans never seem to last! I am tempted by stainless steel but I worry I'll end up with something I don't use if I can't get the hang of it!

I've had stainless but ended up going back to Teflon as my stainless ones were not compatible with the induction hob we stupidly got. Should have stayed with gas but that's another story.

Teflon is easier.

I have various pans from the Scoville Neverstick range. They are 100% PFOA free and can be found in Sainsburys, Asda and Argos.

I use stainless steel too. No problems.

I also have loads of stainless steel procook triply pans (not the frying pan though) and they have been excellent. Really good quality.

I managed to get a prestige stainless steel frying pan from a charity shop!

Any pan that is pan that is not coated PFAS (poly- and perfluroalkyls).

I bought an expensive set of stainless steel pans from John Lewis when I moved to this house 13 years ago. I love them and have never had any issues with them, I just use the the same as I used my old pans. Food rarely sticks to the pans which have very thick bottoms but if they do catch, I just put hot soapy water in them while we eat then wash as normal, mainly in the dishwasher.

I was concerned that they might not work on my new induction hob installed earlier this year but luckily they passed the magnet test! Since using them on the new hob, I’ve had no problems with foods sticking or boiling over as the hob is so responsive.

I reckon these pans will last forever and I’ve told my daughter she can have them when I die!

No issues with my prestige stainless steel pans, they’re 20 years old now! Although I do love my Only pan for ease of cleaning

I’ve been using stainless steel pans for years without an issue.

My non stick pans die after 12 months and over the years cost me a small fortune.

Years ago I had a non coated stainless Stellar frying pan and it was awful so I've been reluctant to get another.

However, my husband bought me a pan recently, stainless steel no coating and it's marvellous. No going back. Hopefully it's the last purchase of a frying pan.

Smallest amount of oil heated and flick the tiniest amount of wheat flour over the surface before frying fish, sealing meat or frying eggs. It forms a seal and stops things sticking.

Stainless and cast iron. Cast iron for frying and pancakes, stainless for things you add sauces to.

Came on to recommend these. Fairly cheap, especially when on offer which is regularly, feel like good quality, actually non stick and dishwasher safe, although it says they will last longer if you don't put them in the dishwasher, which even I can manage as they're really easy to clean.

We have a frying pan, a wok, lidded casserole and two roasting trays and they're all used regularly with no signs of wear after a few years.

I listened to a really interesting podcast on this: www.bbc.co.uk/programmes/m001whj8

The scoville never stick look good but how can they achieve this without other chemicals?

I got fed up of non stick pans getting damaged and was also a bit concerned about health. Bought a Samuel Groves pan and it’s excellent. You need to make sure it’s hot enough before you start frying and if anything does stick you can scrub it clean.

www.hartsofstur.com/samuel-groves-classic-stainless-steel-triply-30cm-frying-pan-stp7128rh.html