Can someone please recommend a frying pan my husband cannot kill?

[wiltingfast]

I've just had to throw out a lovely stellar frying pan I paid about €50 as it had bubbled and started to flake. Had it about 5y. He's started using the larger one and is now well on the way to killing it too.

I've had the chat about not too high a heat, not washing until cold etc etc, but honestly, our gas hob throws off incredible heat and I'm not sure it's really all his fault. I bought new saucepans at the same time, and they are constantly boiling over. Hate them. But stuck with them, as they are pretty indestructible being stainless steel.

Anyway, I am sick of these non stick frying pans. I don't think they can cope with my careless family and very hot hob.

Any suggestions? Am thinking of going cast iron, are they very hard to keep? Is the seasoning a total pain?

Or should I just resign myself to having to replace these pans every few years and buy cheap from now on?

TIA

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MNHQ

We just accept that non sti cm coatings don't tend to last more than a few years so buy and replace. I couldn't do with stainless steel/anything not non stick or dishwasherable!!!

I’ve got 2 Ernesto frying pans from Lidl, I think they cost about£16 for 2.. They are speckled, not sure if ceramic but they are very good. They are supposed to resist things sticking but I always use a little oil in them Made some pancakes in the largest this week and they turned out fab and the pan needs to be hot for pancakes. I use them more than the Le Creuset one I have .I put them in the dishwasher too

I recently got a couple of eaziglide pans, Lakeland & John Lewis have them. I like them more than my circulon.

Seriously the best I have ever had.

They seem pretty resilient but I can't guarantee that they are DH proof.

Noooo! There's a 24 & 30cm offer of £53.99 for the two!

circulon.uk.com/82529-infinite-frying-pan-twin-pack-24cm-28cm.html

Yeah, I had to explain to the man why cooking a steak on an extremely high heat, removing it to a plate then immediately dousing the pan in cold running water was a Very Bad Thing. He's supposedly got a very practical degree and career, regularly works with tools but can't understand why heating and cooling a metal pan to extremes quickly is going to damage it . And don't even get me started on the scraping with metal utensils.

As I said. Menace.

Just learn (and teach your old man) to de-glaze a hot pan with boiling water.
It's a simple thing to do (and can lead to great sauces) but it's the chef's trick to make any pan last longer.

Having said that, a frying pan (whatever it's made of) is not a house. In a home kitchen any frying pan that lasts three years should be framed and given an award.

Yep we're happy with 3 years hence not aiming at top of the range pans as the expectation is not longevity like for other equipment!

Someone mentioned aluminium pans. I thought these weren't sold anymore since a link with Alzheimer's was established. I threw mine out and bought a very expensive set of stainless steel ones, all of which are still going strong 40 years later. Not home at the moment but I think they were Saladmaster Lifeware, purchased in Florida. No idea if they are still produced but worth their weight in gold.

Light coloured aluminium pans are reactive and not recommended. The dark grey anodised aluminium pans are non reactive and fine to use.