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Jun 23, 2013 05:54 PM

Egg pan

I am in the market for a new egg pan and a multi-purpose fry pan that would be good for making bacon. I'm wondering if I need to get non-stick and am looking for recommendations. I've been checking out All-Clad but am open to suggestions.

Thanks in advance for your help!

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  1. Steel. The most widely known brand is DeBuyer, but there are plenty of others. It seasons quite easily, performs well, is pretty much indestructible, and (no I am not restarting this debate intentionally, although I am making the comment with full knowledge the debate may ensue) will not present any risk of noxious fumes when taken to high heat, supposedly a Teflon concern. DeBuyer comes in several weights. Mineral B looks like a good upper middle of the road choice.

    5 Replies
    1. re: tim irvine

      If the OP is looking for a pan to cook eggs in, high heat is not a factor. I'd get non-stick.

      1. re: tim irvine

        I like carbon steel skillets as much as the next guy but for a dedicated egg pan, non stick aluminum is so easy to use that it beats steel hands down.

        I will say that a carbon steel wok, if you happen to already have one, is by far the best cooking vessel for fried eggs. The rounded bottom causes the oil to pool, floating the egg in hot fat and enabling easy flipping and basting.

        1. re: RealMenJulienne

          Cast iron wok works just as well, or better. I'm talking about a Chinese cast iron wok, that is thin, not one of these super-heavy things made by lodge or Le Creuset.

          1. re: RealMenJulienne

            <I will say that a carbon steel wok, if you happen to already have one, is by far the best cooking vessel for fried eggs.>

            But it is so difficult to get the egg out...

            1. re: Chemicalkinetics

              Not at all! Just pick up the wok and tilt it a bit, and the egg slides right onto the spatula. You do have to have a rounded spatula instead of a square turner though.

        2. I make eggs a few times a week (usually scrambled) and the coating on the old cheapo pan I have is coming off. I've read icky things about using non-stick - but for eggs, I feel like they will get destroyed in a regular pan.

          I was looking at this model but it seems to have some mixed reviews:

          The All Clad D5 Stainless Steel Nonstick Fry Pan ($125)

          3 Replies
          1. re: lavendula

            That's too much to pay for a pan solely for frying an egg, in my opinion. A small aluminum pan with nonstick coating is best for fried and scrambled eggs, and should last forever if handled gently and used only for eggs. Use only silicone tools to avoid scratching the surface. For fried eggs, I flip them so use no tool in the pan at all. Flipping works better if the pan is shaped like a crêpe pan.

            If you don't need induction-capable, I would consider a ScanPan Classic. I don't have one yet, but am thinking about getting one.

            1. re: GH1618

              I love my ScanPan--I have a small one for making scrambled eggs and a larger one for a variety of cooking purposes.

              1. re: kattyeyes

                Ditto on the ScanPan love. I have a small one that I use almost every day and I'm planning on getting a larger one.

          2. I do bacon in a stainless steel skillet, and most eggs in a nonstick. My philosophy is to get the heaviest (thickest) nonstick aluminum (or induction compatible aluminum) that I can find without breaking the bank.

            1 Reply
            1. re: paulj

              Do you have a pan that you recommend?

            2. I wouldn't cook bacon in my egg pan. I cook eggs (and nothing else) in a T-Fal nonstick pan. Bacon is best cooked in a cast iron pan, in my opinion.

              1. I certainly wouldn't go to All Clad. Pricey, and the bottom line is that if you go to their non-stick version, you are paying top dollar for something that is best bought on the basis that it is disposable once the coating gets scratched. I have a 10" non stick Tramontina pan that I bought at Bed, Bath and Beyond for about $15. Use it for both eggs and bacon. Clad aluminum on the base, and, once the coating gets scratched, chuck it and buy another. I would guess that allows me to do that exchange about 6 times before I get to the cost of one All Clad Non Stick pan. But, certainly, if you are doing eggs, non stick is the way to go. Virtually all the cooking gurus will agree with that. And, since Bed, Bath and Beyond has discount coupons all over the world, you can probably beat that $15 dollar price, or match it.

                1 Reply
                1. re: trakman

                  Yes, don't pay for an AC non stick. You can buy these reasonably, and even with good care, the finish will wear out before the rest of the pan.