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Quality fry pan (stock pot height) recommendation to keep splatter off a range

  • b

I have a new GE Monogram gas range and I'm trying reduce spray/splatter to make the new look last longer. Yes, I'm vain. But I cook a lot and I know over time wear and tear and splatter can affect the look of a range. And a good cleaning regime is important too. But I find reducing splatter (with a cover etc) goes a long way in the cleaning maintenance department. And with the new range I've found cooking with deep sided cookware helps keep the splatter off the range top. I have what I'd call a mid sized copper clad stock pot that does well with the splatter management, but it's not the best. I find it's doesn't brown or saute very well (likely because of its material and construction - cheap price point), and it's not wide or big enough for doing a half pound of bacon. I'd like something better, and bigger. Something that will function like a fry pan that I can brown and deglaze in, but also has deep sides. What style of cookware would make a good fry pan that has deep sides? Should I be looking at a quality dutch oven? Or a quality large and wide stock pot?

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    1. re: Philly Ray

      Yes, I have a splatter screen. Not that mesh window screen type though. I find they don't last very long. I have a Calaphson splatter screen device that is more like a vented stainless steel lid than a screen. It's nice. But when i have to pull it off the pan to stir/flip etc, splatter flies all over. That's why I thought the solution would be to get a deep sided fry pan.

    2. Yes to the quality dutch oven.
      I've got a new cooktop and can relate to cringing at its losing its shiny newness.

      1. I use a high walled Farberware pan that is a half-height 6 or 8 qt pot. Same diameter, half the wall height. I see similar pans from other lines at Macy's.

        1. First, congratulations on your new toy.

          How about a rondeau?

          http://www.amazon.com/s/ref=nb_sb_nos...

            1. Hi, b.mac:

              Protecting from spatter is one thing, but frying in a DO or stockpot is another. It's not so much frying as it is *steaming* and frying. Is avoiding spatter more important to you than doing true frying, where moisture is taken out of the equation?

              Deep frying is a different matter. There, the pan's height isn't as important. The ultimate in spatter avoidance would be pressure frying in a compatible pressure cooker.

              Aloha,
              Kaleo

              1 Reply
              1. re: kaleokahu

                Reread Kaleo's post a couple of times because he is accurate and correct.

                For me, I started with De Buyer "fry pans" and migrated to a 32cm De Buyer mineral "Country Pan". The sloped sides help remove the steam so I can crisp things, the taller sides reduce splatter and, the humongous size gives me enough room in the "flat" part of the pan.

                Bacon thickness various a lot so, whether it does a half pound in one batch or not depends on the bacon thickness you are using. In my case, I cook ~8 ounce "clod" steaks which are an average bacon thickness in one go in this pan without touching the curved pan sides.

              2. The Lodge Chicken Fryer seems like a good height but it is going to be heavy http://www.amazon.com/Lodge-L8CF3-Cov...

                1. Possibly the All Clad 6 qt stockpot?

                  1. This looks like a possibility: http://www.wasserstrom.com/restaurant...
                    It's only 11 dia. on the bottom and about 4.5 high, so it's deeper than most saute pans.

                    1. Check out the Lodge 5qt cast iron chicken fryer. It is a deep skillet that has a base wide enough for strips of bacon. I have 3 regular Lodge skillets and two of the chicken fryers/deep skillets (3qt and 5qt)...I've been using the deep skillet specifically b/c it is better for splatter. FYI, I have found that Wal-Mart's Lodge prices sometimes beat Amazon's.