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Surfas skillet?

razkolnikov Dec 27, 2008 03:53 PM

I'm looking for a 12'' stainless fry pan/skillet to supplement my 10'' cast iron (the cast iron is great, but too heavy for some uses ... i.e., anything that requires shaking the pan regularly). The $100+ tag on an All-Clad 12'' skillet (the one rated highly by CI) is just a little too high for my taste. So I'm wondering ... does anyone here own a generic 3-ply like this one from Surfas ( http://www.surfasonline.com/products/... ), and if so, is it any good? Or am I better off, in the long run, to spend the money on something more expensive that (or so we hope) lasts longer/performs better?

  1. paulj Dec 28, 2008 08:58 AM

    Since you are in Fargo, you might want to see if Dakota Food Equipment is open to the public. They seem to see similar items. I'd suggest handling a 12" SS to see if it really is much lighter than your cast iron. And if you haven't cooked on SS, may be try a smaller 8". Remember, SS does not take a seasoning like cast iron.

    1 Reply
    1. re: paulj
      razkolnikov Dec 28, 2008 09:36 AM

      Good call on Dakota Food Equipment .... I lived in walking distance to Surfas only a few months ago, so their website is where I looked first. Will have to give the local place a try.

      It's really more about surface area than anything else. I have a small 3qt SS chef's pan/saucier that makes for a fantastic small skillet in a pinch, the 10'' cast iron for most other situations, but once in a while, it's just not big enough -- and a 12'' cast iron is just too daunting! :)

    2. RShea78 Dec 27, 2008 10:36 PM

      I to buy from restaurant supply stores, however I rely on my sales rep to for technical advice and to $deal$ with.

      Last year I was looking for nearly the same thing(fry pan/skillet), but he would not recommend SS because of the temperamental qualities SS imposes in a frying/shake or stir situation. He stair cased in order (good/better/best) Natural Al, Hard Coat Al, or Non-stick Al, all of the commercial grade in thickness. Upon him giving me a discount I went for a 14 inch Lincoln NS CeramiGuard II skillet. I do not think I could have found such easy to work with skillet that cooks and browns so evenly.

      1. z
        Zedeff Dec 27, 2008 10:02 PM

        The pan claims to have a 5 mm aluminum layer and, as an inch is 25.4 mm, that's about 1/5" thick. The famed (and expensive) Italian Paderno stuff has 1/4" disc bottom and cost five times as much.

        I think this is a fine pan for the price.

        1. m
          mpalmer6c Dec 27, 2008 08:49 PM

          I buy mainly from restaurant supply sores. I don't
          have this particular pan myself, but I'm sure it
          will do very well. After all, chefs at expensive restaurants
          can't get by with cookware that produces bad results.

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