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What coated frypan do you like?

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Howard-2 Jun 15, 2006 01:53 PM

I was considering buying a coated frypan, around $50, but I noticed that it cautioned against using high heat.

But I want to use high heat, so as to cook the outside of a steak or hamburger quickly, yet not overcook the inside.

Obviously, I can do this using my trusty castiron pan. But are there any coated frypans that are good for this?

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  1. c
    cheryl RE: Howard-2 Jun 15, 2006 01:59 PM

    The New York Times just did an article on safe (i.e. non-Teflon) frying pans and their recommendation for food that tends to stick - eggs were the worst, IIRC - was the Le Creuset enamelled cast iron pan.

    6 Replies
    1. re: cheryl
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      Darren RE: cheryl Jun 15, 2006 02:15 PM

      You definitely do not need a non-stick pan to cook a hamburger or beef steak. By "coated" do you mean non-stick, or something else.

      Hamburgers produce so much fat, they will not stick. If it is sticking, then you are probably picking it up off the heat too quickly. Let it cook undisturbed for about 2 minutes, and it won't stick. Eggs and fish tend to stick because they don't have much fat to act as a lubricant.

      Regarding pans that won't stick, a well-seasoned cast iron pan will have better non-stick properties than an enamelled cast iron pan (and will be considerably less expensive), or any other pan for that matter, save teflon.

      I think a lot of the hub-bub about non-stick pans is way overblown. You can use high heat (though for most applications, medium high is fine....but that's another show), just don't heat it for too long without anything in it.

      1. re: Darren
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        HwyStar RE: Darren Jun 15, 2006 03:02 PM

        I agree, you don't need a non-stick pan. I've been using the All-Clad fry pans. Stainless steel with a solid aluminum core, and food browns on it really well. The pans are kind of heavy, but the added weight does allow for more effective deglazing and overall heat uniformity. Despite its heaviness, the fry pans respond very fast to heat change so when you turn down the gas it responds fast. Of course it can't match the fast response of copper core pans but for an aluminum core pans, it's fast. It really browns your food very well and can be deglazed with ease.

        1. re: Darren
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          ChowFun (derek) RE: Darren Jun 15, 2006 03:42 PM

          Yes..I agree...I use a Le Creuset for steak and burgers...it crusts up the outside nicely...just make sure you either use a thicker steak or burger...or if it is thinner keep it in the fridge till you cook it..this often leaves the center more medium rare.....
          If you just want a non-stick that can take high heat...I am partial to Swiss Diamond.

          1. re: ChowFun (derek)
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            MMRuth RE: ChowFun (derek) Jun 15, 2006 06:59 PM

            I think you and I are the only Swiss Diamond afficionados!

            OP - I use my Le Creuset grill pan for hamburgers. I posted the link to the NYT article a couple of days ago if you want to check it out.

            1. re: MMRuth
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              ChowFun (derek) RE: MMRuth Jun 16, 2006 05:30 AM

              Seems so!

              I have the 8" omelette...and the "True" 12 inch...heavy.. even heat..great non-stick!

              1. re: MMRuth
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                ryaninoz RE: MMRuth Apr 8, 2007 07:32 PM

                Can you send the link again here. I've looked and can't seem to locate your post link. I'd love to read the article here in Sydney, Australia. Thanks!
                Ryan

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          Jim H. RE: Howard-2 Jun 15, 2006 10:25 PM

          If you can find a blue steel frypan, it is perfect. It must be seasoned (like a wok) but it is perfect. No plastic to peel or melt off.

          2 Replies
          1. re: Jim H.
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            breadfanatic RE: Jim H. Feb 10, 2007 09:00 PM

            I concur that the blue steel frypan is the best. After having spent a lot of money on nonstick Calphalon and Scanpans, I just spent $20 at Sur La Table for a blue steel crepe pan made by De Buyer. Crepes and omelets slide easily off; the pan can be heated to a high temperature and gets very hot--unlike a coated nonstick which gets damaged at high temps. I am now ordering a regular blue steel frying pan and a paella pan from Homeclick.com marketed under the brand name World Cuisine--I believe these pans are still made by De Buyer. I have a ceramic cooktop, so the lighter weight (compared to cast iron) of blue steel is much safer to use. My other pans are Calphalon, which to my disppointment, do not sear meat or vegetables at all on the ceramic cooktop. However, the blue steel pan easily sears food and stir frys Chinese food the way it's supposed to be cooked.

            1. re: breadfanatic
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              KennethS RE: breadfanatic Apr 8, 2007 06:09 PM

              Howdy,

              I was curious about the source of the World-Cuisine steel pans and wrote to them to ask. They responded that they are made in China, but were similar to the De Buyer line. They said that they had not offered the French steel pans for the last two years.

              All the best,
              Kenneth

          2. t
            twodales RE: Howard-2 Jun 16, 2006 09:29 AM

            Scan-Pan (Danish?) are the best non-stick but coated pans...I do use high heat at times and they've served me well for years. My Le Creuset pan of 30 years with a black non-shiny finish is wonderful too.

            1 Reply
            1. re: twodales
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              Doug Weller RE: twodales Jun 17, 2006 09:30 AM

              Yes, these are titanimum, I have 2 titanium non-stick pans, one's a Woll. They are great, you can use high heat, etc.

            2. k
              KRS RE: Howard-2 Jun 16, 2006 10:28 AM

              I've tried all kinds of non-stick pans, including the "durable" ones like Scanpan, WearEver and the Joyce Chen flat-bottom wok.

              At least the way I use them, the coating gives out after a year, even though I use only wood and plastic stirrers and never put another pan on top in the sink.

              So once a year I get a new T-fal and throw the old one out. It's only about $25 and perfect for eggs, shrimp and other foods that don't make a fond.

              I also use it for pan-frying red meats like pork chops. I just reduce the juices a little more. (For the once a year I do a Lobel's super-prime sirlion, I do break out my stainless-lined copper, if only for the snob value.)

              It's also great for the final reduction of demi-glace, which peels right off.

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                PB RE: Howard-2 Jun 16, 2006 10:59 AM

                If you want a pan to cook steaks and hamburgers with beautiful brown crust and juicy inside, no pan is better than your trusted cast iron. You seem be happy with the result. Coated frying pan is only good for low fat cooking, fish fillets, eggs, and crepes.

                1. Sam Fujisaka RE: Howard-2 Apr 8, 2007 06:50 PM

                  Plain or blue steel is best. These pans are cared for like woks. Only problem is that the handles of such pro-pans are usually too long to fit into a home oven.

                  On the other hand and for home use, why not a ChefMate SS from China for less than $20? I'll go head to head with anyone with an expensive pan for 6 years of heavy use.

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