Frying Pans!

[LLJETO]

Hi,

Can I have some recommendations for frying pans that don’t stick and are safe from all the nasties in normal non stick please?

I got some Ninja ones but they’ve only last a year and are completely wrecked. All my other pans are stainless steel but after disasters with stainless steel yorkshire pudding tins, I don’t want to go down that route for the frying pans.

Thank you!

I'm not sure what you mean by "nasties"
I've been very happy with Scoville
Often on special offer in Asda

A lot of the non stick coatings have toxic chemicals in them that can leach into food. I’m trying to avoid them.

Quite a few brands have ‘nasty’ free non stick coatings now but I’m not sure how good they are.

My Scoville one has gone non-non stick very quickly. I think it might be because my husband put it to soak ?

But I got a great one from Aldi recently. Cheap as chips and amazing for now !

Scoville all the way- oversoaking may affect them. I've had mine 4 year, handwashed (never scoured) and they're still 100%. Just bought the roasting tin too as sick of trying others that went rubbish.

My mom had a one pan. Its very expensive and hated it. So I had it from her and its one of the best ive every had. Its VERY heavy. That was her issue. And its pretty heavy. Not gonna lie. But i cook everything in it and it cooks beautiful even. And ive used it weekly for about 3 years. And looks the same as when I got it.

It has a removable handle so you can put the saucepan after in the oven. For omelette etc

I have a Ninja Neverstick one, about 18 months old that’s doing well. I only ever wash it my hand though.

I have ninja zero stick ones and they’re brilliant. Are you using metal utensils or putting them in the dishwasher? I never put non stick pans in the dishwasher even if advertised as dishwasher safe, and previous ones haven’t fared well.

Those posters that are recommending Scoville do you use gas? I've had Scoville and other aluminium pans and they have holes in them after a few years. The aluminium just seems to disappear and leave them pitted , eventually all the way through. None of the pans have ever been burnt.

Cast iron every time. Heavy but effective and lasts for a lifetime. Also relatively cheap.

Kuhn Rikon. We have both non stick and uncoated. They are expensive (look for offers) but are the only frying pans we've had that don't warp or lose their non stick. The large uncoated one is the one we use most - I even prefer using it to a saucepan for many things! Been so disappointed with so many other ones (ProCook I'm looking at you) it's a relief to finally have had several years of service from these.

I refuse to cook with anything that will break my toe if dropped. Other, less clumsy cooks may feel differently.

Thanks for all of the ideas. I probably should have said I can’t do too heavy due to mobility and strength issues but I’ll have a good look at the recommendations.

It’s the Ninja Never Stick I have now and they get hand washed but I think my husband uses a (gentle) scourer that’s meant for non stick. It has been used with metal spatulas but I’m sure it states that’s ok and they’re never really scraped (well, maybe more so lately since the non stick has gone).

I got a fab Brabantia wok with a ceramic coating but a lot of the reviews for the frying pans in the same range are poor.

I have given uo with non stick and gone back to stainless steel. It is prwtty good at non atick as long as you make sure it is really hot whwn you add the food. You can then turn it down.

Do you need a lot of oil? As I tend to only use spray oil - not fry lite or the like, actual oil in spray bottle. I suspect that’s why my stainless steel yorkshire pudding trays don’t release the puddings very easily.

We don't use much oil in the stainless steel pan. It depends on what you're cooking for how hot you need it (duck breast into a cold pan, no oil and brought up to heat so the fat renders for example ). Yorkshire puddings need a decent amount of oil not just a spritz.

Don’t ever use metal utensils with non stick pans, whatever they say. Let them cool a bit before washing and no scourers, sponge side only, the non stick scourer only in occasional emergencies but better to let it soak a bit. We’ve had the ninja same ones for much longer and they’re fine.

There are lots of videos how to use stainless steel pans with no sticking - it works quite well.

Yep. So the oil and pan just need to be really really hot, same with the yorkshire puddings, before you add whatever you are cooking.

Definitely ditch the metal utensils and scourer, regardless of the hat manufacturer says. My ninja zero stick ones wash a treat with just a cloth and soapy water miles better than previous frying pans which despite being non-stick always seem to have food welded to them.

Op did you find one chemical free ?
I heard our place so stuff with no chemicals bit they are v expensive

I wonder if my non stick scourer and soaking by DH have knackered my Scoville one then