What frying pans are good? needing replacement and considering

if you're doing eggs, just get a nonstick

ib4 some guy does amazing eggs in stainless or something

stainless is pretty good otherwise

ceramic for a pan is sort of odd but do what you gotta do

cast iron is heavy, but ok. good for steaks

Get a restaurant supply aluminum, a lodge cast iron, and a cheap non-stick if you make eggs frequently. That should set you back ~$50.

After that you should get a sense of what you like/need and move on to stainless steel, enameled cast iron, and carbon steel.

>>8520606

And if you're going to be lazy and just get one pan, but don't really know what you're doing, better to get something like an Analon hard anodized non-stick than a deBuyer mineral B, which you you need to put effort into to get results out of.

Lodge carbon steel skillets are the shit. We use them at work. It works like cast iron but not as heavy. Also much better for sauteing than cast iron imo. Great for eggs

>>8520558
>What frying pans are good?

Why do people ask questions like that without specifying what they want to use them for?

My preferences are to get three:

1) a restaurant store brand (like tramontina or eagleware) nonstick. properly cared for these will last for years compared to a cheap walmart one, and they are much thicker so they heat more evenly too. use for eggs and other foods that stick easily.

2) cast iron for high heat use, searing, etc. Also good as a substitute for a wok when you don't have a really strong gas burner (store up the heat in the thick iron)

3) copper-core stainless clad for when you want to generate a fond for later deglazing (pan sauces). The best is Demeyere Atlantis, but they cost a pretty penny. Update International is very good value for money here.

All the pans should be 100% metal with no plastic anywhere, that way they are oven safe and can go under the broiler when needed.

>>8520620

>oven safe and can go under the broiler when needed

Forgot to mention that in my posts. Definitely a necessity.

>>8520620
>>8520606
>le restaurant supply maymay
While this isn't bad advice for someone without a credit card or the ability to order stuff on Amazon or access to a TJMaxx type store, there's plenty of decent cookware available at 75% off retail through a number of different channels, and it will perform every bit as well as le restaurant supply memepans, if not better since a lot of those pans are completely unlined and will make your tomato sauce taste like aluminum.

Also copper core stainless clad is a huge waste of money, if you're not bothering with 2.5mm 18/10 lined copper, just stick with monometallic aluminum with stainless liner, it will perform light years better than 3 microns of copper sandwiched between thin layers of aluminum

>>8520660

>le homecook knows better than 99% of every restaurant in the country maymay

>>8520683
>le restaurant cooking is le same as home cooking maymay
restaurant supply stuff is meant to be abused until it's unrecognizable and then tossed and replaced, stop pretending that's relevant for someone cooking 3 meals a day instead of 500

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>>8520558
Generally if you have to ask this question, I'd recommend either the restaurant supply option if you don't have a TJ Maxx/Marshalls/HomeGoods around you. If you're diligent in looking at those places you can get high-end Calphalon nonstick and All-Clad stainless for up to 75% off. If you live in a smaller city where that's not as likely then definitely go to the restaurant supply for nonstick and a carbon steel pan.

Amazon is also your friend, but I shouldn't have to tell you that.
http://a.co/gJA1YFb

>>8520694

>restaurant supply stuff is meant to be abused until it's unrecognizable and then tossed and replaced

So how does that make it somehow sub-par for home cooking? Especially for a beginner?

>>8520703
Sorry if that was incomprehensible... I mean go for the discount store option before you check out the restaurant supply.

I have the Cuisinart set, it's very nice. Tramontina is the cheapest option and it's also a very good set despite the source

>>8520712

clarification: steel clad is the way to go and those are two brand options

>>8520704
for one the restaurant aluminum pans that are a good deal are unlined, rendering them less useful for cooking with acids. you can get lined ones but at that point you're at the same price point as a decent home-use pan. also, the handles are abysmal because the restaurant users are just going to use towels for everything. might as well have a nice stay cool handle, no? or are you too edgy urban chef for that?

don't get me wrong a restaurant supply shop is a way better deal than shopping at williams-sonoma, but only because W-S is so overpriced. if it's between eagleware and a decent all-clad pan at nearly the same price, the all clad pan is a way better deal. nicer handles, better lining (as opposed to no lining), and lids that fit (as opposed to universal lids that "kindasorta pretty much doesn't not fit" that you'll get at a restaurant supply)

but you have to shop around for the discounted all clad stuff (or cuisinart or whatever). it requires knowledge of what to look for and knowledge of where to look for it.

I mean if you get your rocks off going to a grungy industrial estate and paying cash for your utilitarian-chic eagleware then by all means do so - a lot of people consider "nice looking" stuff to be too womanish or whatever. but when you look past fashion, the restaurant supply stuff is not that much better than a properly selected home cooking pan.

>>8520729

>or are you too edgy urban chef for that?

Kek. I have 5 years on the line, so yeah, using a dish towel to hold the handle is second nature to me.

I use All-Clad at home, but every piece was 3 figures, and not something I'd recommend to a beginner when RS aluminum is $10-20 a piece.

For the most part, one pan will do everything you want to do if you choose the right one. Personally, I don't see anything wrong with a metal handled aluminium pan that you can put in the oven too. You can get those fairly cheap. Something with higher sides is nice if you want some versatility and a lid if you want to use it for other cool stuff. You can get that at a restaurant supply store. Failing that, you don't really need anything expensive or special.

A non-stick is essential for eggs and I like to invest in a good one. Out of all the ones I've tried, I find the Baccarat pans have the best and most hard wearing non-stick coating. I use an id3, but their other pans are good too. Avoid Circulon and Tefal. Those are shitty and lose their coating very quickly. Anolon is good but very, very expensive. The Baccarat is better bang for buck and has the harder wearing coat.

>>8520750
>every piece was 3 figures
see also: "it requires knowledge of what to look for and knowledge of where to look for it." the odd thing is, you assume the op, a "beginner", is knowledgeable enough to navigate a professional restaurant equipment shop, which are usually just a bunch of unlabeled goods with a price tag stuck to them and staff that are not interested in babysitting someone who doesn't know what a splayed sauce pan is or what it's used for. but somehow the op isn't smart enough to find deep-discounted home cookware at a TJMax or on the internet

>not something I'd recommend to a beginner when RS aluminum is $10-20 a piece.

an unlined aluminum pan is not something I'd recommend to a beginner unless they enjoy the taste of aluminum-flavored tomato sauce

>>8520729
Unlined handles are based af. You can take the pan directly from the stove and put it in the oven.

>>8520800
you can put a stay-cool handle in the oven, anon, since they are made of pure metal

you're probably thinking of those nasty rubber handles that come on adcraft/eagleware/lincoln/etc restaurant pans

Regular old all-clad stainless line is the way to go for everyday pans A 12" and a 8". You can get the D5 line if you like rolled edges on your saucepans; it makes gentle pouring a bit easier. I don't use them. Never buy copper core shit it's shitty marketing. Also get a carbon steel pan like in your OP they brown as well as cast iron and can cook gently for omelettes, eggs, and fish. They are enough non-stick for these tasks and they can go into a 500 degree oven for pan roasting. But a 12" cast iron skillet is 35 bucks and indestructible, might as well get one sometime and If I had only 1 pan to cook with then it would be a 12" cast iron.

Don't fall into the restaurant supply shit, buy good shit. I rarely see le creuset dutch ovens in restaurants, but I swear by mines and I'll be damned if I braise shit in a hotel pan covered with aluminum foil

>>8520807

>I'll be damned if I braise shit in a hotel pan covered with aluminum foil

>he doesn't own a $45000 industrial strength convection oven

Kek.

Anyone heard of this pan, and is it any good? Has decent ratings and is affordable ($50 usd). Is carbon steel a good idea for a relative beginner with electric coil stove?

https://www.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK

Why doesn't /ck/ have a sticky for this shit?

>>8521584

Everyone here who knows anything is too much of a drunk to write one.

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>>8520558
Cast iron is all u need.

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>>8521503
I just recommended it here, >>8520703, you dangus. Read the thread! It's good, I mean it's pretty hard to fuck up a carbon steel pan, and MB has been doing it for a while.

>>8521611
Yeah, everytime I see or hear this it reminds me of the guys who say "all u need is a Chinese cleaver and that's it :^)"
I mean, sure you could do everything in one cast iron pan, but it's kind of clunky for a fair amount of things.

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i have no idea about pans. my mother left me a bunch of them. i mostly use just one of them. the deepest one. are these all thrash? also what purpose are the wider ones? one of is for pancakes and is the thinnest one for eggs?

pls help

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>>8522004
another pic

I have 3 different frying pans that i use depending on what i'm cooking;

> Good quality non-stick, Tefal brand, gets used for 90% of frying since for a home cook this is mostly eggs, bacon, sausage etc.. The pan ois aluminium, reasonably thick.

> Standard un-coated aluminium, best used for currys since it encourages sticking during cooking which builds up a nice "fond" Stainless pans will also do this but are heavier + more expensive for a good one.

> Carbon steel skillet. I have a de buyer mineral pan, its very good and heavy but even properly seasoned is no where near as non-stick as a teflon pan, don't fall for the meme. I use this to sear meats only really. Or for any hob to oven cooking.

>>8521919
I didn't say one, I said cast iron is all u need. OP asked about a frying pan and imo cast iron does the best job at that, not just because of nonstick but also heat distribution.

>>8522107

Go back to bed kid,

>Faggot with the intelligence of a 6 year old detected.

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>>8522116
What a Rhodes Scholar you are.

>>8522107

>Year of what white uprising 2017
>Believing cast iron has good heat distribution compared to aluminium
>Not gonna make it

>>8522107

>Cast iron is all you need

Keep telling yourself that when your attempting to make an acidic pan sauce.

>>8522107
Cast iron is not all you need retard. It's good but there are things it can't do like certain kinds of sauces. Ceramics are good if your looking for a one size fits all, imo.

>>8522004
>>8522006

pls respond. what pans are the more shinier ones? most are teflon but some of them are more smooth and shinier

Just go to TJ Max or Marshalls and get a mirrored stainless skillet and whatever non stick. You won't have to worry about acid and they will both clean up easy. The only thing to really worry about is get one with an all metal handle that's riveted to the pan, so you can go from stove too directly to the oven.

>>8522107
>>8521611
not this shit again

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Not sure how those are called in english, but here in France we call them "façon pierre" which roughly means "stone style".
Got 2 of them and after more than a couple of years, they're still non sticky and efficient.

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>>8522266

>>8522006
>>8522004
just fucking use them, see if you like em.
buy new ones if you dont

>>8520729
>for one the restaurant aluminum pans that are a good deal are unlined...

You misread the post. He specifically recommend NONSTICK pans.

>>can get lined ones but at that point you're at the same price point as a decent home-use pan

Yes. But the restaurant store ones are much more durable and thicker so they heat more evenly. The point isn't to save money, it's to buy a better quality pan that will last longer and perform better.

>>the handles are abysmal because the restaurant users are just going to use towels for everything. might as well have a nice stay cool handle, no?

Nope. The stay-cool handles are not oven safe and they're often prone to failure. Quality, anon. Besides which, the brands suggested come with silicone handle covers so they are cool to the touch anyway.

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>>8523284

These pans. I used to get about a year of use out of a normal supermarket or walmart pan before the coating deteriorated. I've had one of these for 6 years now (literal daily use cooking for my family) and it's still going strong. It also heats much more evenly because it's about twice as thick.

They cost about 2-3 times what a Tfal or whatever costs. So yeah, they're a little pricey. But they are nowhere near the cost of the fancy brands, williams-sonoma, all-clad etc.

>>8523284
>restaurant store ones are much more durable and thicker so they heat more evenly.
I know this "feels true" because everyone wants to think he's sticking it to the man by buying le industrial chic memepans but I just tossed a 10 year old adcraft pan that was thoroughly beaten to death and replaced it with a calphalon pan and the performance is indistinguible. The calphalon was $35 in late 2016 and the adcraft was $39 around 2007. Obviously, the calphalon was not full retail but there's no rule that says you have to shop at Williams Sonoma

As for the handles I have no idea what you're trying to say by "not oven safe", if it's metal, it's oven safe.

Go to Sam's club. Near the back, by all the paper plates and shit will be their restaurant supply section. Buy the large and medium non stick pans. Should last you about 400 years.

>>8520558
Buy the pan in your photo, OP. It's fucking fantastic, especially when it starts getting a patina.

>>8521919
>"all u need is a Chinese cleaver and that's it :^)"
but i mean actual chinese pro chefs literally only use a cleaver as an all-purpose knife. it's just that they were trained on the single knife for a decade prior.

>>8520558
Carbon steel master race reporting.

>>8520618
>Lodge carbon steel skillets are the shit.

They really are a great deal.

30 bucks for a 12 inch skillet that you can use on everything, including open flames.

I didn't realize how good carbon steel was for cooking until I got a carbon steel wok and used that fucker over my gas turkey cooker. Shit takes high heat, doesn't stick, and can be thrown in the oven, or over a grill / campfire.

Carbon steel is the bomb.

>>8520752
>A non-stick is essential for eggs

Why?

I've used stainless, cast iron, and carbon steel without having sticking issues.

Why do people keep repeating this "non-stick for eggs" meme?

>>8520558

Always keep a small to medium sized non stick skillet in the kitchen for working with eggs.

Other than that... use whatever else you want. Try to stick with something stainless if going for acidic sauces.

I have an "analon advanced hard anodized" nonstick skillet that I've cooked almost every dish in for near.. 10 years now... it looks almost brand new and is still very nonstick. I wouldn't entirely recommend it because part of the handle is silicon and part of the handle is metal and if you aren't careful you can burn yoruself on the part that is metall... its a stupid design...

But non stick is great. it doesn't get a lot of praise around here.. but its the work horse in most residential and commercial kitchens.

>commence autistic screatching about there being no nonstick pans in commercial kitchen
>commence fucktards that haven't actually worked in a high rated commercial kitchen

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>>8524123
>Why do people keep repeating this "non-stick for eggs" meme?

because it's not a meme.

Ask any real chef and they'll tell you to start with a nonstick skillet if available. if not available, it can be done in other types of pans with larger amounts of butter and differing amounts of success.

Go watch Julia Childs tell people how to make an omellete and see what type of pan she suggests...

Let me guess... you think that non stick skillet technology has gotten worse since the 1960s when she suggested it....

>>8524190
>julia chllds wasn't shilling for her own shit.
Anyway, originally it was a seasoned cast aluminum pan.

https://www.potshopofboston.com/collections/omelette

>>8524190
>Go watch Julia Childs...

Bitch never worked a day in a restaurant in her life, and you hold her up as some kind of "expert" because she had a show? I bet you think Bill Nye is a real "scientist" too, don't you?

Our kitchen NEVER used non-stick pans for anything, including eggs.

So please tell me WHY you think you can't cook eggs in non-stick pans.

>>8524215
>>8524221


There is soooo much anger around here when people mention nonstick..

its so funny.

its like shitty cast iron pans are a religion to some people. so fuckin weird...

>>8524221
>So please tell me WHY you think you can't cook eggs in non-stick pans.

I didn't say you couldn't... you just have to use more butter so that it doesn't stick.


nonstick is easy.. heat the pan, drop in an egg, wait 3 minutes, slide the egg out the pan.

Good luck doing that with any other pan in the world...


>>8524215
>https://www.potshopofboston.com/collections/omelette

"inspired by julia childs visit to our shop"

FUCKING LOLS.

Just listen to what Julia actually has to say on the subject:

https://www.youtube.com/watch?v=RThnq3-d6PY

>>8524221
>Bitch never worked a day in a restaurant in her life, and you hold her up as some kind of "expert" because she had a show?

Do you have a show? No.. you're a shitty line cook using cheap commodity pans that your manager told you to use.

Shut the fuck up.

In high end kitchens (the kind you don't work in) they use non stick skillets to produce superior and repeatable results on many difficult to cook dishes.

Yes you can sear a steak in cast iron.. we get it.

You can fuck off now.

>>8524265
>nonstick is easy.. heat the pan, drop in an egg, wait 3 minutes, slide the egg out the pan.


I do that with a stainless pan.....or my carbon steel wok.....or any other pan I let get appropriately hot enough to prevent sticking.

>>8524221
That's what I've seriously been wondering. Why, when omelettes are centuries old, we have to have a chemically derived 2 year throwaway to cook something people have been cooking for centuries? Doesn't make sense except in terms of marketing. I don't own a nonstick pan and make omelettes all the time. It's nonsense.

>>8524283
>I do that with a stainless pan.....or my carbon steel wok.....or any other pan I let get appropriately hot enough to prevent sticking.

Enjoy your eggs that have been burned to shit.

>>8524285

Because technology can make our lives easier, even when we were able to do something without it previously.

Kind like how we used to use axes to cut down trees.. but now we use gigantic machines.

In this case, you can use far less fat and lower cooking temps to make a superior egg dish.

And they aren't 2 year throw aways. I have had several nonstick pans now for over 10 years. If you can stop from scraping metal shit over the surface of your pans like a fucking dingle they will last forever.

I have a T-fal nonstick that I've used to cook.. probably thousands of eggs and grilled cheese sandwiches on. its still perfectly nonstick for both eggs and cheese. you can't do that in any other pan without a ton of fats or temperatures that will burn everything else in the pan...

>>8524268
>Do you have a show?

No, nigger, we made our living actually cooking food for paying customers, and we did it without non-stick pans.

Bitter cunt.

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>>8524285
>I don't own a nonstick pan and make omelettes all the time. It's nonsense.

Uni student here, what sort of one-size-fits-all pan would you recommend? I have a gas hob.

Also, do you need to season carbon steel or is that just for cast iron?

>>8524325
>and we did it without non-stick pans.
>Because our wage paying overlords couldn't trust us to treat the equipment with respect.

If you worked in a good restaurant, and were a good chef, you would be using non stick.

Let me guess.. you prefer not to bake with silicon impregnated parchment paper because you like scraping baked goods off your pans...

Yeah.. that's what i thought...

You love non-stick - you just can't admit it because of your religious fervor for bare metal for some reason...

I don't understand this at all... you hick-ass honky folk are soooo fucked up on this meme...

>>8524333
>do you need to season carbon steel

Yes.

Carbon steel is a great choice for you as it can do everything, and is practically indestructible.

>>8524333
If you really want one and ONLY one pan, it should be stainless. If you can stand to have two, you should have a cast iron as well.

Yes, carbon steel needs seasoning. It's super easy. Use Crisco or flaxseed oil.

>>8524341
>>8524348

From what I read about seasoning, you just stick it in the oven for a bit with the oil in until the metal reacts. Is that literally all there is to it?

>>8524336
>If you worked in a good restaurant, and were a good chef, you would be using non stick.

No, you wouldn't.

You'd have designated, and seasoned, omelette pans, like every other good restaurant.

All I'm saying is that you can make anything, without sticking, without the need to buy a non-stick pan. Non-stick pans are similar to training wheels on a bicycle in that they are helpful to noobs, but you don't really need them, especially after you get some experience.

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>>8524304
>you can't do that in any other pan without a ton of fats or temperatures that will burn everything else in the pan...

Carbon steel pans are the traditional omelet pans.
Are non-stick enough for anything.
https://www.youtube.com/watch?v=-suTmUX4Vbk

>>8524341
>Yes.

You will need to season, and reseason, and reseason.. and you can never really clean it.

unlike non-stick that you don't need to season and can run through a dishwasher... have fun with that shit!

people will come in and meme next about high temp teflon degradation... but the maillard reactions happen at 320 to 400 degree temps and teflon break down doesn't happen till much higher temps.

if you are cooking above maillard reaction temps you are just burning the food...

but then again.. some people have shit taste and like burned food...

>>8524358
>but then again.. some people have shit taste and like burned food...
Or they pan roast in 500 degree ovens.

Were Japanese pans folded back when they didn't know how to make a hot enough furnace for runny metal?

>>8524352
That is a technique, and there are many.

This dude breaks it down pretty well.

https://www.youtube.com/watch?v=xoIO8YOpyN4

>>8524356

Yeah.... we get it.. you can sear a steak.

Even in the video, you can tell that the egg is already burning and its extremely runny on top.

Guess what? anyone can do that. I did it on a rock once at a beach that was in a fire... shit was delicious.

you know what works better and easier for cooking eggs at a lower temp? nonstick skillets.

>>8524362
japan didn't /doesn't use many pans for cooking

most things are simmered or grilled in either earthenware or over charcoal

>>8524356

Every egg in that video, omellete and over easy, BURNED.

i have
4 fry pans:
3 cast iron 6-14"
1 stainless ~ 14"

4 stock pots
1 glass ~ 3 litres
2 good quality enameled cast iron 3 and 12 litres
1 steel ~ 12 litres
i would like another steel or quality enamled cast iron ~ 6 litres

2 dutch ovens
1 poor quality enamled cast iron ~ 3 litres
1 cast iron ~ 6 litres
i would like another ceramic or good quality one ~ 6 litres

1 25 litre aluminum pressure cooker

1 good quality large enamled cast iron casserole

various smaller baking trays, squares, roasting pans

i don't bother with non stick, it just seems chintzy and i don't buiy anything with plastic handles

>>8524366
>Yeah.... we get it.. you can sear a steak.
And you cook an omelette. I mean I can using Jacque Pepins technique where he uses a fork.

OUch! can't do that with shit pans and expect to last 3 months.
https://www.youtube.com/watch?v=s10etP1p2bU

>>8524356

Ugh.

"Patina."

How fucking meme can you get.

>>8524358
>You will need to season, and reseason, and reseason.. and you can never really clean it.

That's just not true, though, anon.

My carbon wok, skillet, and cast iron dutch oven are all seasoned, and all I do to clean them is run them under water and sponge them out, and that's it. Then I just heat them, oil them, and store them.

>>8524383
Do you ever cook in them though?

>look at my precious pans... they are carbon steel! I SAID LOOK DON'T TOUCH!!!

>>8524380

I use some chopsticks to move the egg around personally.. if you very lightly use a fork you can get away with it.

Its hilarious to watch you rail against non-stick, while posting Pepin videos in which he uses non-stick.

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>>8524392
>look at my precious pans... they are carbon steel! I SAID LOOK DON'T TOUCH!!!
All that projection from years of trying to protect the surface of his 3M NONstick pan which would flake of the pan if you even think about using a fork on it.

>>8524400
Pepin is worth 30million bucks. He has places give him pans.

>>8524364

That's actually a really helpful video. Only question I have left is when should I re-season it? He seems to imply you don't really need to unless you see the layer going, but other people say you re-oil every time you use it.

>>8524404

I've cooked in them several times a week and thrown them into the dishwasher at least once a week. They look brand new. How hard is it to use silicon and wooden cooking utensils?

The benefit is that I don't have to reseason my pans everytime i use them and I don't have to burn the ingredient i am cooking to get them to "release."

They are super cheap too... I think I paid 8 bucks for my T-Fal which has lasted me a dozen years or more.

Are you people in so much debt because of the hundreds you spent on antique cast iron and carbon steel pans that you can't take 8 dollars and buy a pan you can actually cook an unburned egg in?

You guys are just unbelievable. You're like the guys that still refuse to shave with anything but a straight razor. You know there is a better way these days right?

>>8524414
I've never had to re-season any of my carbon steel or cast iron.

The re-oiling is simply what you do after you use it for storage to protect it from rust.

>>8524414
if you season it right anddon't simmer acids or clean the shit out of them you might have to reseason it once a year

i don't think i've reseasoned mine in a few years because i'm pretty good for not simmering acids or cleaning the shit out of it

cleaning the shit includes soaking it EVER and/ or using soap

that guys video is sound but if you have an oven that can go to 500 or more (or even self clean, if it has it) that works a lot better (and doesn't stink your kitchen up with smoke)

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>>8524428
>How hard is it to use silicon and wooden cooking utensils?
See I don't have to worry about that, since I can use metal I choose to do it. I like using the best tool for the job; its why I choose carbon steel for my egg pan. It's inexpensive and lasts forever. What you mouthbreathers don't understand is that it seasons as you USE it. ie Cooking. Plus, I get them from restaurant supply stores that cater to actual cooks, Like vollrath, rather than soccer moms who can't use pans that aren't nonstick. ie (you)

>>8524445
why would you use metal utensils on any seasoned pan? that's not the best tool for the job

>>8524392

Pretty much every day, anon.

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>>8524448
>why would you use metal utensils on any seasoned pan?

Why would you not use metal? Do you think the griddle cooktops at your local greasy spoon is teflon? or that they don't use metal turners?

>>8524448
>trying to flip meat with wimpy plastic or silicone
It's like you WANT all your browning to stay on the bottom of the pan.

>>8524448
>why would you use metal utensils

Why wouldn't you?

The only people that worry about metal utensils are those that are trying to protect their special snowflake non-stick surfaces.

The rest of us use metal.

>>8524459
>a cooktop is a seasoned pan

>>8524481
there's no plastic or silcone in my kitchen, anon

i still wouldn't use metal on a seasoned pan

>>8524491
>a cooktop is a seasoned pan
It's a very large seasoned surface made from the same material as pans that you have to season. Did you honestly not know this? All your opinions should immediately be discarded.

>it's not shaped like a pan so it's completely different!

>>8524331
Tomorrow, by 12:00 PM central, I'll show you an omelette cooked by a homecook in a stainless pan. I suspect this thread might not still be going, and if it's not, I'll post as a new thread.

I'm sick of this adherence to a chemically manufactured marketing that makes us believe we can't live simply.

>>8524642
make it Classic french.
>no pleats
>no browning
>custard like center

>>8524514
a steel cooktop isn't a seaonsed pan you massive retard

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>>8524680
Yes it is.
>made from steel - check
>seasoned - check

>It's shaped different so molecularly it's completely different!!!!
vocational school drop out so you're now a line cook?

>>8520558
frying is bad >:(

>>8524702
>clean steel cook top
>seasoned pans

great point, anon!

>>8524712
>dumb shitposter doesn't know what seasoning is.
color me surprised.

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>>8524358
>putting teflon anything in the dishwasher

>>8524720
>color

dumb american detected

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>>8524734
>damage control!
Admit it, you didn't know metal with heat and fat will become seasoned.

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>>8524728
Not the anon you're responding to, but yeah, teflon goes fine in the dishwasher. I don't think I've seen a nonstick pan that wasn't designed to.

>>8524740
i don't know what your stupid point is

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>>8524756
It's because you're dumb. The thread already knew this.

>>8524764
my point is i wouldn't use metal utensils on that

>>8524642
I've got a cheapy stainless steel PX special MFW pan that I can easily cook eggs in without sticking.

Post that shit, anon.

Non-stick is just a meme.

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>>8524766
We already knew you were dumb, there's no reason to keep repeating yourself.

>>8524774
you're the dumb one, actively ruining a seasoned cooking surface with inappropriate utensils

keep telling yourself otherwise

>>8524782
>I should follow the advice of some anon that obviously dropped out of high school over the manufacturer of carbon steel cookware.

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i bought a set like these, hard-anodized non-stick from Kitchenaid, for a steal. I really like them and the coating is really fucking good, doesn't scratch at all the few times i've used metal utensils. They're rather robust so they take a bit longer to heat up, but it heats really evenly and doesn't warp.

I would like a cast iron griddle, though, for when I can't use the grill.

I had a nice ceramic coated pan a long time ago and a friend fucked it up with a steel scouring pad

>>8524769
I'll do it. It'll be on here by 12:00PM central.

>>8524652
Take a gander by 12 PM central motherfucker. I know about browning and curds, but fuck your pleating. I'm not sewing a skirt faggot.

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>>8524820
>but fuck your pleating. I'm not sewing a skirt faggot.
It's gotta be smooth. Anybody can make a shitty omelet with any shitty pan.

This guy must be a super ninja-cooking master as he cooked an egg in a stainless pan without it sticking!

https://www.youtube.com/watch?v=deSZka-j0Y0

Negro's making eggs in non-stick pans?
IMPOSSIBRU!

https://www.youtube.com/watch?v=k5A3Y1Q0V6w

>>8520606
>>8520570
should I not cook eggs in my cast iron? it's the only pan I have

>>8524908
Of course not!

There's no way you can cook eggs in cast iron without a sticky mess!

https://www.youtube.com/watch?v=Cg_NYBAIvf0

>>8524956
the only time eggs stick to my cast iron is if i make scrambled

>>8524748
The manufacturers won't tell you this, but putting teflon in the dishwasher WILL accelerate the teflon breakdown process and shorten the life of the teflon.

>>8524858
>>8524820
>>8524810
>>8524769
>>8524642
bumping as a reminder so /ck/ can laugh at the tard with his tough, rubbery, oil-soaked omelette cooked on a $9 pan

>>8524799

I got a cast iron griddle, one flat side and with a raised grill pattern side.

Fits over two burners on my stove perfectly and for camping I prefer it than a pan.

I'm in love with it. So much space.

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>>8525611
Allright, faggots, here it is. I put grated gouda cheese as the filler. There's a slight bit of browning, but that doesn't always happen. Keep in mind, I make omelettes only about once every 2 weeks. This shows that it isn't necessary at all to buy a disposale, chemical leaching pan in order for a homecook to make a very good omelette.

Consider yourselves BTFO.

>>8526119

Surely you made that using a non-stick pan and then switched it for the picture. Why, everyone knows it's impossible to cook eggs on anything other than non-stick without making a sticky mess!

>>8526119
why do you have a picture of a mu-shi scallion pancake from a chinese take out joint where you are talking about an omlette?

>>8526119
>browned
>skin tough and rubbery
>pleated
>can see where it was stuck to the pan

Pretty much what I expected.

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>>8526131
>BTFO
>cries

Pretty much what I expected.

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>>8526119
>>8526132
>Keep in mind, I make omelettes only about once every 2 weeks.
so you admit your inexperience but yet you espouse an opinion like an experienced cook.

lord please...

>>8526119
As expected, a brown mess

>>8526119
>>8526128
>Samefagging this hard

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>>8520558
Your pic related is fine.
I recently purchased a their pancake pan and a small 20cm pan.
Very thick steel sheet, fat-ass rivets.
I can safely assume they will last a long time, much longer than any telfon/ceramic/stone bs for sure.
And on top of all, they were a bit over just 20europoors each delivered.

>>8526166
Wrong, nutlicker.

>>8526167
Thanks. I've had this set of pans for so long I forgot the brand, but yeah, very durable.

>>8526140
Not at all. My point was that a regular homecook can make a perfectly fine omelette without a nonstick. If one were to cook them more often, they would probably be perfect. But contrary to the assholes ragging, this pic isn't a bad omelette for a homecook. Some restaurants produce worse.

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>>8526152

Nigger, please.

That omelette is lighter colored than the country omelette made by ol' Jacques Pepin. But I guess Jacques didn't know what he was doing either, right?

So much salt.

>>8526186
I'm eventually going to buy their stainless steel pans as well simply because of the rivets.
Most manufacurers have spot welded handles that may or might not stand up to abuse.
I managed to break handles off a couple of those despite being from reputable german brands.

>>8526202
Pee-pee made two in that video. The challenge >>8524858
was to make one that wasn't brown and rubberized

>>8526210
rivets are pretty hard to clean.

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>>8526202
Thanks. It wasn't really even the focus of my attention that much either as I had to get the smoker going and truss my cured porkloins for what will be american style canadian bacon.

>>8523391
Why do you keep going back to Calphalon?

The brands specifically mentioned: Tramontina and Eagleware (made by Alegacy) are not Calphalon. They're much cheaper than Calphalon, and they're twice as thick.

I once made the mistake of buying a Calphalon pan. Expensive as hell and it performed no better than the Tfals from walmart that I had been using before. It wasn't appreciably thicker either.

"chic" has nothing to do with it. performance does, which is why I specifically named brands that are exceptionally thick. Alegacy even makes what they call the "two point five" line of pans. They are a full quarter-inch (6.3mm) thick.

>>As for the handles I have no idea what you're trying to say by "not oven safe", if it's metal, it's oven safe.

Yes, metal handles are oven safe. But most brands that advertise "stay cool" handles are making them from plastic. Obviously they are OK if they're metal, but most are not.

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A new contender enters the omelette ring
>behold the $20 no-name brand ceramic coated aluminum with milled base
>experience effortless omlettry
>literally no effort cleanup

>>8526214
The "challenge", according to you idiots, is to be able to cook eggs in a non-stick pan without sticking, and that's exactly what that anon did.

You're bitching about his cooking technique, as opposed to the equipment, and that's never been the issue.

The bottom line is that non-stick pans are a meme, completely unnecessary, and probably actually detrimental to your long-term health, compared to normal metal pans.

>>8526217
Brushes work great in my experience.

>>8526232
No, moron
I can cook a rubbery brown disaster on a hot cinder block, that doesn't make it the best choice for cooking eggs. It just means you have arbitrarily decided on a retarded set of limits on what "cooking eggs" means

>>8526232
>The "challenge", according to you idiots, is to be able to cook eggs in a non-stick pan without sticking,
But it stick. Look at his pic.

>>8526239
It's still fine detail work, welds are single pieces of metal so they just need a wipe from your dishrag. Plus good welds are stronger than rivets.

>>8526242
>rubbery brown disaster

I'm the anon that cooked it and you know damn well that isn't what I produced. As I said, it doesn't always have a bit of browning. I'm also forced to use an electric glasstop range because the only gas available is the unregulated propane jew so it's harder to get perfectly consistent results on something as sensitive to appearance as an omelette. I've had worse at restaurants and you have too faggot. I wasn't auditioning to be a drug addled alcoholic line cook.

>>8526289
But it is. You can see the clear difference between yours and Pepin's. Pepins is light and fluffy yours is flat and rubbery. You can also see that you had to get yours out of the pan before the center set because it was going to brown even more if you didn't. Plus yours stuck to the pan.

>>8526225
Eagleware, alegacy, adcraft, same shit different stamp

I'm describing discount store calphalon because it's a counterexample to your claim that industrial chic memepans are the best deal

Look at the numbers. Adjusted for inflation my calphalon pan was 32% more expensive for a shittier handle and identical performance

Just because you suck at buying cookware doesn't make your point valid

Also you're trying to change the discussion by bringing up the point two five line

>>8523284
>You misread the post. He specifically recommend NONSTICK pans.
Remember this? Stop randomly moving goalposts

>>8526289
>I've had shitty ruined food so it's admirable to do the same at home
Whatever you need to tell yourself buddy. I'm a database analyst not a cook

Who here would not prefer to eat
>>8526228
over
>>8526119
it's like hardly a choice.

what mr stainless has proven is that its possible to cook a greasy lousy omelette on a stainless pan after floating the fucking eggs in butter and oil.

>>8526306
>32% more expensive
Typo, the industrial chic memepan was 32% more

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>>8526242

>I can cook a rubbery brown disaster on a hot cinder block

I bet you couldn't even do as well as that anon did, despite using your faggy non-stick pans.

You, and your non-stick fanaticism, got BTFO, pal, deal with it.

>>8526327
>I bet I bet I bet
More damage control
Yawn

>>8526277
>But it stick

Nigger, you can't speak English, and NO it didn't "stick".

>>8526327
>>8526289
>>8526232
samefaggery is obvious. the mysterious posters referring to the rubber omelet cooker in the third person use the same descriptors to describe any naysayers: Faggy and faggot.
>TL;dr you samefag about as well as you cook omelettes.

>>8526314
/shrug

Not much of a difference between either of them.

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>>8526334
More denial.
Yawn.

>>8526342
oh and BTFO. total samefag. literally only one person in this tread is defending eggs in stainless and he keeps talking about himself in the third person to try to sound like a posse

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>>8526342

This nigger is mad.

>>8526342
Dumb fuck, just because your default egg texture is "rubbery" doesn't make it unusual that multiple people would describe them as such

>>8526353
huh that doesn't even make sense? theres ONE person in the thread who thinks omelettes in stainless is a good idea and he keeps samefagging to pretend its more than one. I'm sure lots of people are trashing his omelette, because it visibly sucks.

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>>8526339
Stuck egg swimming in oil

>>8526359
Dumb asses, I didn't cook either of those omelettes, and they BOTH look about the same.

Your non-stick pan meme is shit, just like your ability to follow a thread.

>>8526342
You're wrong, fuckwad. If I weren't on a phone I'd screencap it. I don't samefag, prick.

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>>8526379

That's not "sticking".

Pic related is "sticking".

>>8526400
>I found a pic with more sticking
>I won the argument!
kys.

>>8526385
>>8526398
>claiming not to be a samefag
>claiming phones can't screen cap
>furious
>why would an innocent bystander be furious
>obvious samefag is obvious
>also you suck at cooking omlettes

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>>8526407
>my assertion that cooking residue is sticking has been disproven
>I won the argument

Moron

>>8526413
Pic related

>>8526425
>cooking residue
You shouldn't have sucs/fond when cooking an omelet. You also shouldn't have that much fucking oil in the pan.

Cant believe I just wasted my time reading this garbage

At any rate, I proved that it's not only possible, but easy to produce an acceptable omelette with a stainless pan and there were others who agreed that it was perfectly acceptable. My obligation was fulfilled and you chemical saturated disposable pan loving morons got BTFO. Live with it and move on. I've got cured pork loins to tend and beer to drink. Sayonara, faggots.

>>8526467
>chemical saturated disposable pan

I think the Chromium in your stainless might have poisoned you.

>>8526467
samefag

Holy fuck the lot of you are all faggots. Stoicism for fucking cooking equipment? No-one really gives a shit whether you wanna heat up a pan for 5 minutes and use stainless, wait months for a good seasoning on cast iron, or use non-stick. They each have their uses. Teflon is objectively better for cooking eggs.

>>8527519
>Teflon is objectively better for cooking eggs.
No, the best omelet pans are carbon steel.

>>8527542
Make one in carbon steel and post it like I did with a stainless pan this morning, or stfu.

>>8527643
sry carbon steel is better than stainless for eggs

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>>8520558
Don't fall for nonstick memes, they're trash. Go for steel or cast iron, both last for centuries and don't stick if you cook correctly. Nonstick pans lose their stick if you heat them too hot or look at them wrong and become fucky down the line

i like to have a separate non-stick pan i just use for eggs. scrambled in particular always stick in any pan i use for other stuff.

Fucking hell you bitches will rant on about anything

>Be me
>1986 - current year
>Working in a restaurant kitchen
>Use non stick pans all the time for eggs and fish
>9/10 saucepans are aluminium
>A few stainless steel saucepans for acidic sauces
>Carbon steel skillets for frying meats
>A few aluminium skillets.
>No stainless skillets

Non stick is the best material for cooking delicate foods in, fact.

A good non-stick pan would last about 1 - 2 years. That's thousands of eggs cooked, or fish fillets fried etc... Its all about the care of them. When they where too badly damaged we binned them and bought new pans, since they're not expensive and the place i work isn't cheap as fuck.

Kuhn Rikon is a brand i remember as being particularly good, very thick pan, good metal handle.

>>8526119
Fuck you man. It's 4:30am and now I have to make a cheese omelette. What a dick...

>>8520558
A thin coating of oil is all you need to make any pan nonstick.

I'm personally sick of scraping burnt crap off of a seasoned pan though, so I suggest cast iron/carbon steel for normal stuff and stainless steel for high temp stuff. Otherwise this >>8521611