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I need a good pan any suggestions

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Comments

  • jtcBoynton
    jtcBoynton Posts: 2,814
    Why do you think the handles are terrible? Twenty years of use and they are still rock solid. Stay cool. Oven safe and comfortable. I can' think of what else to ask from a handle.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Terrebandit
    Terrebandit Posts: 1,750
    Sheesh. The guy just need a decent pan to cook some eggs. LOL
    Dave - Austin, TX
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  • Focker
    Focker Posts: 8,364
    jtcBoynton said:
    Why do you think the handles are terrible? Twenty years of use and they are still rock solid. Stay cool. Oven safe and comfortable. I can' think of what else to ask from a handle.


    The design is painfully poor.  Handles are too thin, and the hollowed out U shape is awkward.  Even empty in the store, it felt like the pan would roll.  Couldn't imagine the added weight of a crowded saute pan. 

    I have several All-Clad utensils with the same handles from TJ Maxx's clearance shelf.  And they too, are painfully awkward to use.  JMHO BTW.  

    If you feel they are rock solid, that is all that matters.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Legume
    Legume Posts: 15,178
    buy what fits your style (like knives).  we used to have a full set of calphalons, now we buy our pans at Costco or in the restaurant-supply area of Sams.  you can get decent pans individually or in sets of two 8" and 10" I think.  replace them every few years and they work great for eggs, etc.  no idea where they are made or if I'm going to get cancer from the teflon before I get it from nitrates, nitrites, grilled meat, cell phone, the foam in my mattress or the fumes I breath when I fill my truck with gas.

    I would love to hear from someone with experience in a restaurant kitchen what is typically used there.
    Love you bro!
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  • dibohn
    dibohn Posts: 1
    How about a slightly different direction and look at a Lodge 8" Cast Iron Skillet? 
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  • fishlessman
    fishlessman Posts: 33,390
    i bought a cuisinart green gourmet skillet, evrything sticks to it, it even tips over on the stove top, stay away from it.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Scout706
    Scout706 Posts: 27
    Anyone use the all stainless type, calphalon or other?  Wish I had, so I could put them in the dishwasher.  Other than that, happy with my Calphalons.
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  • StillSmoken
    StillSmoken Posts: 327
    @piney‌ we got a couple pans from this All-Clad outlet for a great price. Had 1 little scratch on the pan. A couple cooks later who cares. Check it out http://www.cookwarenmore.com/
    Kennesaw Ga. XL Egg. Cheers, Kevin
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  • DieselkW
    DieselkW Posts: 909
    I like iron, inside and outside. Buy it once, give it to your grandchildren.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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