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Frying pan

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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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  • Photo Egg
    Photo Egg Posts: 12,110
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    What type of cooking surface...Cast iron, stainless?
    Thank you,
    Darian

    Galveston Texas
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  • Engine6
    Engine6 Posts: 32
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    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
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    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
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    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
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    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
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    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
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    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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