To ask what the beat non stick frying pan is?

[VanceRefridgeration]

Yes, I know I am being unreasonable using this topic for traffic but I'm fed up of non stick ending up sticky!

All I want is a decent, normal sized, flat frying pan that lasts and stays non stick. I don't mind paying a little more for something that lasts.

I've looked at cast iron skillets, copper frying pans, ceramic frying pans...but I'm lost and after recommendations.

Bought one at the beginning of the year (just supermarket brand but covered with 'Teflon' logo) and it's already ruined.

I'm not the best cook but I don't use it for anything other than basic frying so surely it should last longer than 5 months?

Recommendations gratefully received!!

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Stellar. And they are dishwasher safe. (Probably last longer if handwashed)

@crayyola I might do. Felt it might be taking the piss though as Le creuset have already replaced a frying pan for me after the non stick on the first one peeled off in various places. The second one lasted about 7 years before the non stick failed so I bought the eco pans. Do still have my Le Creuset though so might try contacting them and see what comes of it. Thanks

I have eaziglide, circulon and Le creuset in-stock pans. They are all good but the le creuset is the best. I love my le creuset. (Although circulon have just replaced my 13 year old pans which had lost their non-stickyness under their lifetime guarantee so very impressed by that,).

My set of Tefal Expert ones are the best I've ever owned. They're over 8 years old now and not so much as a scratch on them. Handles are all really secure too (and are ones you can use in the oven.) I think you can also use them on induction hobs (ours is ceramic though.)

I don't have a dishwasher and only use plastic/silicone/wooden utensils. They wash up SO well too, even if you don't wash them straight away, everything comes off instantly and easily.

DH and both DC know they would risk their lives to use anything metal in them which definitely helps. An ex when I was a teen used a metal spoon in one of my mum's new pots. She never forgave him for it and said she was glad when we split up.

I was well trained by my mum to baby the non stick pans with gentle heating up, soft implements and handwashing with a soft sponge and a featherlight touch though she pointed out that they always lose the nonstick eventually. Over a couple of decades I concluded she was right- and then got married and was not always home to defend my darlings from the ravages of my cast-iron devotee husband's metal spoons and scouring pads. So I joined the dark side and have taken to using the heavy old cast iron ones. I've grown to prefer them now and you can cook a much better steak (you need to have the pan spitting hot first and a little bit of sticking when you lay it on, then when you turn it over, is not a bad thing). It only takes seconds to oil then before you put them away. I still like using a little nonstick pan for cooking scrambled egg but that gets treated very gently.

I bought 3 tefal non stick frying pans a couple of months ago and they are brilliant.

Just a quick rinse under the tap once finished and you're done. No need to put them in the dishwasher.

I got them from the origins and superior range.

You're not suppose to use them on the highest heat so I wait a couple of minutes and they're hot enough on 7 with the hottest being 9. Also don't use metal as it'll scratch off the coating

I have used so many brands including Circulin, Anolon. I think Pro cook are better than these but cast iron is brilliant and the best. Season it in the oven at least 3 times then you don’t need to oil again and can wash it with soap and water without losing the seasoning.

I have a few well seasoned expensive pans which I love but I'm using my tefal all the time now as so much easier to clean.

@Spanglybangles Go for it! It's not taking the piss -- you pay a premium price for a product which includes a lifetime or at least 10 year guarantee.