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.

Expensive though but we’ll have it forever

I got diagnosed with a rare disease about 8 years ago and panic bought the French Corning glass frying pans on Ebay. Probably on a par with stainless steel.

Non stick doesn't last - I've had green pan. Cast iron good if you aren't doing high heat frying. I generally just change my non stick every two years I've tried many and none last.

Easiglide the best I've found

My current frying pan is from this range. I've only had it 1 year and it's no longer non-stick.

I don't think any non stick pan stays non stick for ever. I haven't had much luck with stainless steel or ceramic coated pans either. The Scoville ones are better than any other I have used.

@VotesAndGoats I had some Pyroflam csserole dishes that I could use on my gas hob, but I now have an induction hob.

I have a nice thick stainless steel frying pan from a charity shop, it's a workhorse. The only thing I struggle with is fried eggs, using it, they are never right 🙄

I also have a Skottsberg carbon steel pan, which I love, although it does require learning how to use it. I do cook acidic stuff in it regardless, I just wash it quickly afterwards (always by hand). It gets to a very hot temperature and can go in the oven. Needs a bit more oil perhaps.

I'm also never buying nonstick of any sort again, I don't care if the chemicals are "ok", why bother when it's possible to use pans without?

I also had a ceramic pan (I think it was Tefal?) it was terrible quality and it developed a dome in the centre meaning the oil pooled at the edges, so I had to get rid of it after a few months. .
I'm looking for a carbon steel wok next, just to make it easier to do fried rice.

I have these too, I love them. I get mine from Asda, they often have them on offer.

How is fried rice in a stainless steel frying pan? Does it turn out oK?

I can't answer this question, but the trick for fried rice is to pre-cook the rice then chill it before frying. It really does make a huge difference.

I'm never that organised so freshly cooked rice gets dumped into my stainless steel saute (also used for frying) pan and it's always fine. I keep the heat reasonably low for scrambling the egg with a small glug of rapeseed oil and a knob of butter, the cook the chicken, prawns and veggies and throw the rice on top. Sometimes there's a small bit of egg reside which needs to be scrubbed off, but if it soaks while we eat, it's fine to hand wash with a scrubby pad after. I also have a cast iron (le creuset wedding present) frying pan for fried eggs, pancakes and effects toast.

Go for stainless steel or cast iron.

To cook with stainless steel you need to preheat the pan until you can fuck a tiny few drops of water on the surface and they beat up insistent and then evaporate. This is caused the mercury test. When Ira this hot you put your oil in and then your food. Don't move the food straight away, you need to fully let it sear to avoid sticking. When it's fully seared, it 100% shouldn't stick.

I prefer cast iron over everything. If you watch some tutorials on seasoning it's trait simple to maintain your frying pan asking as you don't cook anything overly acidic in it like tomato based sauces.

I can't answer this question, but the trick for fried rice is to pre-cook the rice then chill it before frying. It really does make a huge difference.

This is 100% true and also lowers the glycemic index of the rice!

Pro cook set of 2 fry pans with lids
I had to buy new pans when I got an induction hob.
I bought stainless steel saucepans and these frying pans. I've had them nearly 3 years now and they are like new. I don't use a very high heat under them as I think that soon destroys the non stick. Not sure which are the toxic chemicals to avoid but these are PFAS-free with a non-stick ceramic coating. I would recommend them.

Am tfollowing this thread with interest as our non stick has given up.
I also have a cast iron pan but it's not quite right for everything.

Any thoughts on Hexclad?

DH, who is a sucker for advertising/expensive things is keen to go down this route. But I am 😳 at the price and not convinced they are any better than any of the others

@pinksunsets sorry for the delay in replying. The stainless pan is good enough to do fried rice in, I just use plenty of oil and don't let the rice stay still in the pan. Add sesame oil and soy towards the end, lower the temp to cook some eggs through it. I'm hoping a wok will be better though as mine isn't quite big enough. I always cook the rice the day before and leave it in the fridge, fresh rice is useless!

Watched a film, called Dark waters (about how Teflon was poisoning the waters in America, they reckon its affecting the whole world. Well after watching that, I flung out my Teflon pan & bought just a normal steel frying pan from tks- no coating & cooks like dream. No teflon pans in our house, I am glad to say.