I NEED a new pan

De Buyer. Best pan I've ever owned but a b1tch to season. Be very careful to do it right.


EDIT: WHOA!!!! If it's for meat you have to go cast iron.

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Once you used a cast iron pan you will never use any other pan.
 
Randhir said:
What are you planning to use the pan for? I know everyone is different, but I don't have a 'general' pan. I have cast iron, stainless steal and non-stick. Each has its uses.
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Mostly meat, really but, once in a while there may be something else..
 
Papa Smurf said:
I accidently bought a pan at Checkers about 6 weeks ago as it looked damn sexy for R79
After i paid for it i got home and checked receipt and it was almost R300
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My most used pan is also a checkers pan. Wasn't accidentally bought though. One of those "marble" coating pans. Think it was R249 or something and have had it for 2 years now. Non stick has yet to fail.

That and my Berlinger knives have made me think that cheap doesn't always mean bad quality.
 
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We bought one of these from the manufacturer for R380. Used it for 6 months and we were so impressed that I went and bought another one.

The single best pan that I have ever used.
 
WAslayer said:
Mostly meat, really but, once in a while there may be something else..
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See, now we head off into a grill pan discussion...

I'm with Randhir here, each pan has it's uses.
 
If you are warping pans then I can only think you are doing it wrong and always cooking at the top heat or something.

I’ve had some pretty **** pans in my day and have never warped any.

Cast iron truly is king and the wife can also just get over it. The fact that it’s heavy is actually a good thing. And you can use any tool on it as hard as you like and never worry.

Whatever you do don’t buy that Berlinger Haus shite always on special everywhere.

My advice is spend the money and just get a Le Crueset from the start. If I had actually done that I would have saved more money over time than I spent. And they do have stainless steel and other varieties as well if you really don’t have cast iron.
 
WAslayer said:
Cast iron is out, too heavy for the wife, unless this really is the best option out there (yes, I know cast iron won't warp with heat, I just don't want to hear the complaints from wife about how heavy the pan is, every time she uses it)..
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Too heavy? What do you think she'll be doing with it? A triathlon (IronMPan)?

That said nothing wrong with a Mauviel.
 
Barbarian Conan said:
Stainless steel, and then you treat it as if it's cast iron.
Mine's been going strong for 15 years and is my favourite pan.
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But can it fry an egg without a shitload of oil?

I don’t know why but I’ve just always found stainless steel pans so bloody sticky and impossible to fry anything flip-able on.
 
acidrain said:
That and my Berlinger knives have made me think that cheap doesn't always mean bad quality.
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Their knives aren’t actually too terrible, for the money.

The pots and pans with the marble coating are exceedingly crap. I swear a pan that was plastidipped would have fared better.
 
Nemoneiros said:
Just Tefal your eggs
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Yeah my Tefal isn’t too bad for that, but sadly it doesn’t work on my induction top which I use most now.

It was more a statement regarding using stainless steel in the past and still here and there when at a self catering place or cooking at someone else’s house etc.
 
SauRoNZA said:
But can it fry an egg without a shitload of oil?

I don’t know why but I’ve just always found stainless steel pans so bloody sticky and impossible to fry anything flip-able on.
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I bought a Gordon Ramsay branded non-stick pan 10 years ago that I still use for eggs. Almost exclusively for eggs.
I only use medium and low heat, and wash it myself, by hand.

My stainless steel pan does pretty much everything else. It does stick sometimes, but cleans easily. It also does a great steak.
It also doesn't go in the dishwasher, and I wash it myself, by hand. With very little soap, if any.

The difference is though, that I can treat it badly. I can cut steak right in the pan or use metal utensils, and it won't scratch. I can dishwash it and it won't rust. I can use it on very high heat, and it won't lose it's non stick coating.
It retains heat almost like cast iron, but it's less than half the weight. I can pop it in the oven without any parts melting.

I have another stainless steel pan that doesn't get the gentle treatment. It still works great, but stuff sticks to it noticeably easier.
 
SauRoNZA said:
If you are warping pans then I can only think you are doing it wrong and always cooking at the top heat or something.

I’ve had some pretty **** pans in my day and have never warped any.

Cast iron truly is king and the wife can also just get over it. The fact that it’s heavy is actually a good thing. And you can use any tool on it as hard as you like and never worry.

Whatever you do don’t buy that Berlinger Haus shite always on special everywhere.

My advice is spend the money and just get a Le Crueset from the start. If I had actually done that I would have saved more money over time than I spent. And they do have stainless steel and other varieties as well if you really don’t have cast iron.
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Or I have been buying utter crap.. my warped pan never saw anything above the medium heat..
 
WAslayer said:
Or I have been buying utter crap.. my warped pan never saw anything above the medium heat..
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Super thin pan I gather?

Generally speaking the thicker the better, but then of course heavier for it.
 
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