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Frying pan

Engine6
Engine6 Posts: 32
in Cookbook

Looking for a good quality Frying pan and or skillet that won't warp, and that I can drop into the oven as well. I can tell you, Emeril is NOT the answer. Thx friends 

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Comments

  • Photo Egg
    Photo Egg Posts: 12,134
    What type of cooking surface...Cast iron, stainless?
    Thank you,
    Darian

    Galveston Texas
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  • Engine6
    Engine6 Posts: 32
    Engine6 said:

    Looking for a good quality Frying pan and or skillet that won't warp, and that I can drop into the oven as well. I can tell you, Emeril is NOT the answer. Thx friends 

    Actually looking for one of each 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Lodge has decent stuff. 
    Prefer my Finex for CI. 
    Little Griddle Anyware has some nice cast aluminum. I've used in the oven and egg with no warping issues. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    Here's a great article on the subject:

    https://www.cooksillustrated.com/equipment_reviews/1623-carbon-steel-skillets

    I decided on the Matfer Bourgeat fry pan, mostly because of an article that chefs liked it best.  I even made a video of the seasoning steps using Matfer's instructions.  https://www.youtube.com/watch?v=czqd3Vhnb3w

    A few have posted that they are happy with lesser priced carbon steel fry pans, so I suppose it would depend on how much you expect to use it and your budget.

    Spring "Got Mine Like It" Chicken
    Spring Texas USA


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  • Carolina Q
    Carolina Q Posts: 14,831
    edited October 2016
    Cast iron, either new (Lodge) or antique (Griswold, Wagner or no-name). All-Clad is good stuff too, though I don't think I've ever used mine in the oven. I KNOW I haven't used it in the egg. Though I could do both.

    You could also consider a carbon steel pan. Inexpensive and like cast iron, if seasoned properly, non-stick. I have a Lodge, but the French DeBuyer, Mauviel and Matfer Bourgeat pans are supposed to be good as well. All are affordable.

    I understand that cast iron pans are not the best choice for glass top ranges. That doesn't matter to me as I hope never to own such a cooktop. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • MeTed
    MeTed Posts: 800
    Lodge cast iron. I use from 7 inch to 5 quart Dutch oven on the Egg and they all work great. Non stick, easy cleanup.
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • SciAggie
    SciAggie Posts: 6,481
    Cast iron is great. I have two carbon steel pans by deBuyer that I really like. All clad makes stainless stuff. Go nuts on amazon. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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