My eggs puddle and burn.

September 4, 2009 12:11 AM

What kind of frying pan should I get?

I'm not a great cook but I try.

After warping two Calphalon frying pans (the first from cold water, the second - ?) cast iron sounds great. But I have a glass cooktop and am afraid the rougher bottom of a cast iron pan will scratch.

What do I look for in a frying pan to minimize warping? Is there cast iron with a stainless steel bottom? Thickness? Steel vs aluminum vs copper? Just buy the cheapest and throw it out?

posted by Northwest to food & drink (21 comments total)

A good cast iron pan does not have a rough bottom, so it won't scratch your glass ceramic surface. You need to inspect the bottoms yourself. A heavy (bottom) pan has the least chance of warping, while most lighter/cheaper pans will eventually warp, though if you take care of them they should last you a couple of years at least. Lighter pans are easier to handle.

I have a mix of frying pans. I have one very heavy Le Creuset one (enamelled cast iron), which does not warp in the slightest (sort of like this one). It is seasoned well, almost nothing sticks to it, and is my favorite. I also have a heavy stainless steel one, which also does not warp, but to which food tends to stick. Then there are two Tefal non-stick ones, cheap, but lightweight and easy to handle for things like omelettes or tossing pancakes. The smaller one (20cm) is like 10 years old and I only use it for eggs and such, and is still fine. One thing that can warp a pan bottom faster is to leave it on the burner with nothing in it - so, don't do that.

So, if you have the budget (and arm muscles) for it, get a good enamelled cast iron pan. If you can do 2 frying pans, I'd recommend a 11-12 inch (25-30cm) cast iron pan and a small (7-8 inch / 18-20 cm) non-stick Tefal/Calphalon type, and use that for things like omelettes, fried eggs, pancakes and the like.
posted by thread_makimaki at 12:52 AM on September 4 [1 favorite]

I keep three 12" pans around: 1 cheap non-stick ($25 from a restaurant supply store, replace it when it gets scratched), 1 All-Clad stainless steel sauté pan with a lid, and 1 nickel-plated cast iron (all the benefits of cast iron, but it can't rust so you can leave it in the sink).
posted by nicwolff at 1:24 AM on September 4

For a non-cook, I wouldn't go with cast iron (at least the non-enammeled). You have to keep it seasoned, can't wash it with soap, and generally a pain unless you can keep up with the maintenance.
posted by wongcorgi at 1:27 AM on September 4

I have a well seasoned Cast-Iron Pan that I love to cook with. But I also have cheap Teflon coated non-stick which is great for frying up some quick eggs or an omlette say.

after two + years of use the teflon one hasn't warped very much at all. and only on the sides, not on the base. it wasn't' a very expensive one either.

I'd just say get a mid-priced Teflon one, with as thick a bottom as you can find. (or a Le Crueset which are beautiful pans, if a little more expensive.)
posted by mary8nne at 1:32 AM on September 4

I have this one. It's awesome.

I'd recommend the whole Anolon range. It's pricey, but if you got your things on special offer (as I did), it softens the blow and I reckon my pans will last me a fair old time.
posted by MuffinMan at 1:47 AM on September 4

Get an enameled Le Creuset iron skillet, they can be had for under $100 and will last forever (unlike even the best nonstick pans, which will wear out in a few years). They require no special treatment and will stand up to pretty much any abusive cooking or cleaning process. Unless you inherit cast iron that's already got a serious level of seasoning on it, it's just too damn much work to keep them both clean and rust-free.
posted by rxrfrx at 4:07 AM on September 4 [1 favorite]

another vote for enameled cast iron, it'll do just about anything
posted by Jon_Evil at 4:28 AM on September 4

If you warped a stainless steel pan, you'll crack a cast iron one. (If it was aluminum, that stuff is easy to warp, don't feel bad.)

I have a Regalware frying pan that I got at a restuarant supply store (they have them at GFS, but they're more expensive). An excellent pan for the price, even for what GFS sells it for.
posted by gjc at 6:00 AM on September 4

I wouldn't go with cast iron (at least the non-enammeled). You have to keep it seasoned, can't wash it with soap, and generally a pain unless you can keep up with the maintenance.

Unless you inherit cast iron that's already got a serious level of seasoning on it, it's just too damn much work to keep them both clean and rust-free.

This has not been my experience with cast iron. Now that you can buy pre-seasoned cast iron anywhere (Lodge sells it, for example), you don't have the initial fuss of seasoning. And keeping it seasoned is as simple as using it to fry stuff. Frying up bacon or ground beef once in a while is ideal; cooking eggs in butter or even just vegies in olive oil will still keep the pan happy. Using a metal spatula is ideal, as it helps the pan to come to that glorious non-stick shine.

It isn't a total crisis if you use soap to clean it -- one washing in soap won't strip all the seasoning off (though if you go crazy with soap and an abrasive scourer you can take it down to bare metal quickly). And worse case, if you have a houseguest who does that, you fry up a batch or two of bacon and you are back in business.

Honestly, cast iron pans are almost indestructible, as long as you remember not to put red-hot pans under cold water. Anything else they will tolerate and any mistakes are easy to correct. They aren't the perfect pan for everyone -- they are heavy and don't work on some stoves (I've never had a glass stove, so can't speak to that). But they are absolutely not delicate little flowers of kitchenware that need babying. Use metal implements, mostly avoid soap, avoid excessive scouring, and don't run cold water into a hot pan -- anything else gets the green light.

All that to say, if your cooktop allows it, a basic pre-seasoned cast iron pan (sold for less than $20 just about everywhere) should work fine. The enameled pans are beautiful, and if you have the budget they are a great choice, but for actually cooking the basic cheap ones will work fine.
posted by Forktine at 6:17 AM on September 4 [1 favorite]

I have cast iron pans, and I use my non-stick skillet much more frequently, especially with eggs. I nth the recommendation to go out and get a mid-priced ($25) nonstick skillet with a thick base. I have not had any trouble with mine warping.
posted by cabingirl at 6:40 AM on September 4

...I wouldn't go with cast iron .... You have to keep it seasoned, can't wash it with soap, and generally a pain unless you can keep up with the maintenance.

We use our cast-iron skillet for everything from steamed eggs to stir-fry to pineapple upside down cake.
Here's the maintenance: Run water over it, give it a quick scrub with a self-soaping brush, rinse it out and set it upside down in the oven to dry. We have never needed to re-season it, and never have problems with rust. It it the easiest pan I have to care for.

YMMV.
posted by SLC Mom at 7:35 AM on September 4

I have a glass cooktop and I know exactly what you mean. What you have to look for is on the outside of the frypan. Start at the top of the pan and run your finger down the outside and around to the bottom. If you have just described a gentle curve, that pan won't work. What you need is a shape that goes down the side, then there is a noticeable indentation/crease near the bottom, and the bottom actually flares outward before it goes underneath the pan.

I found mine in the Kitchenaid line - I have several non-stick fry pans plus a whole set of stainless steel pots/pans. I also saw a fry pan last month in Rachel Ray's line (it was bright orange). and I just bought a different one but can't remember the name - might have been T-fal. I shopped at Kohl's - I look like a nut touching the back of all the pans on the display. I don't care about name brand or price - just it has to have that bump.

I've been searching google images but nobody seems to take a photo of the outside bottom of a pan. Found one: this is sort of it. I'll take photos of mine when I get home later tonight.

As for cast iron - I used to go to antique stores and look for the old ones that had been seasoned already. I put them flat on the table and all of them wobbled just a bit. I don't know anything about the science of cast iron and warping or whatever, but if it wobbles, it won't work on my cooktop.

You might also look at the old Visions cookware made out of amber-colored glass. They are only available used; look on ebay. I found some at a garage sale pretty cheap, but haven't cleaned them up and tried them for a really good test.
posted by CathyG at 7:54 AM on September 4

I honestly cook mainly with my stainless steel pan. Cooking sauces in a cast iron pan is always a dodgy proposition, especially anything acidic. And if you're cooking anything sugary, the caramelized sauce will stick to the pan enough that a simple water wash down won't suffice. Stainless steel is far more versatile in that respect (just dump a cup of water and let it soak for an hour before scrubbing). Cast iron is also much heavier so you'll need strong muscles to do any sort of tossing. Pretty much the only time I use my cast iron is for anything involving the oven, in which case cast iron's heat retention properties are very useful.

I would not invest money in an All-Clad because honestly your pans are going to look like crap anyway if you do any moderate amount of cooking. I'm not sure why your Calphalons warped. I bought a thick stainless steel Calphalon from TJ Maxx and it's served me well for over a year.

Keep a cheap nonstick around for eggs.
posted by rq at 8:37 AM on September 4

If you've warped two Calphalons... that's pretty incredible. You must have either dropped them, or seriously overheated the one that warped under the cold water. Mine have been routinely abused for like 6 years now, and the worst I've dealt with is the non-stick wearing down, which it inevitably does.

All-clad is pretty indestructible, but pricey.

Nthing that you should not use cast iron if you're an infrequent/non-enthusiast cook. They're twice as heavy, and require special maintenance.

Stainless is the way to go. And, keep your flame to medium. If you want to go back to Calphalon, the "Calphalon One" line is pretty good. That's what I have, and they've been impressively sturdy.
posted by Citrus at 8:56 AM on September 4

I find cast iron easier to clean and deal with than anything else, especially if when I burn something.

And I don't think iron is inherently "scratchier" than any other metal or hard surface. You might feel that way because of the weight, I suppose, and the big ones can be a bit unwieldy.
posted by rokusan at 9:14 AM on September 4

My titanium fry pan is my absolute favorite.
posted by jbenben at 9:16 AM on September 4

I have several cast iron pans. I don't fuss over seasoning. I use dish soap to wash them, as needed, or a steel scrubber. The only restriction is that they may not be left sitting in water. They are by far the easiest care pots/pans I own. I use them to cook all sorts of foods, although it's true that acidic foods may pick up flavors. When they need re-seasoning, I cook something high-fat in them. Gives me an excuse to make bacon. I have never seasoned them in the oven. The are excellent to cook with. I had a glass cooktop and had no trouble at all, once I got over the odd feeling of putting the heavy pan on the glass. (aside: how odd to have a cooking surface that can't be used with cookware)
posted by theora55 at 9:45 AM on September 4

I also love cast iron, and you can get away with abusing them more than you would think. Just rub with lard and cook in the oven at high heat if it gets less coated than you like.

Generally, used cast iron pans are the best - the older the better. I use a small cast iron pan that I got for $5 at a thrift shop for eggs and it's never stuck for me, even after cooking with tomatoes (which I do quite frequently as well).
posted by Kurichina at 9:49 AM on September 4

A guy on a cooking show once said just buy the cheapest teflon pans and throw them out periodically. Says they're really all the same so no need to go fancy. TTFWIW. Seems wasteful to me.

I like the idea of the enameled cast iron by Le Creuset, or hopefully somebody else makes them for cheaper. Can't warp that and it's great for nonstick.

I use only cast iron now in several sizes. Bought a set of three pre-seasoned Lodge ones on sale for $10 and I imagine my grandkids will be using them long after I'm gone. Love 'em. The upkeep is even easier than a normal pan because there's no washing, just a swish-out.
posted by Askr at 12:34 PM on September 4

Lodge does enamelled cast iron pans for about $50.
posted by tangerine at 3:59 PM on September 4

Thanks to all for the comments. Found a Calphalon enamelled cast iron on sale at Bath Bed and Beyond(?) for $40 US and got a non-stick Faberware with a thick, wide base.

Now to see if it makes my cooking any tastier.
posted by Northwest at 12:32 PM on September 5