Need new pans


#1

Since Surfas closed in Costa Mesa I’m thinking of going to Chef’s Toys. My Vollrath pans are heavily used and I need to find a replacement. My wife likes to wash them with water after every use. I’ve also had them for a very long time. Anybody have suggestions for a good multi use pan?

Things I mostly cook in these pans

  • eggs
  • fried rice (too lazy to heat up the wok sometimes)
  • chicken
  • quesadillas
  • sauteed vegetables
  • grilled cheeses

#2

This All-Clad 3-quart saute pan is a jack-of-all-trades in my kitchen. Even heat distribution, solidly built as hell. Your grandkids will fight for this pan in your will.


#3

First of all, I’m curious why they need to be replaced. I have an entire set of nonstick cookware that’s at least 15 years old and is in great shape. It’s Circulon and IIRC I got it at Costco. We bought a second home a few years ago and I needed more than I had so headed to Ikea. I’ve been super pleased with them. I wash everything with hot soapy water including my cast iron. Oh, and I have induction cooktop ranges and they work great on that also. In addition to “sets,” I also have DO’s and all manner of other things and I’m guessing all I’ve mentioned will last me forever. Just thought I’d weigh in.


#4

That all clad looks nice but it’s way more than I wanted to spend.

My small pan was non stick but is not the same anymore. Eggs stick and whenever we cook anything with a marinade there is a weird reaction which results in a very sticky gooey mess. The meat gets very caramelized but doesn’t get a good char on the outside. It’s hard to explain but the pan is not working properly.


#5

Sur la Table has a moderately priced house brand that is similar to All-Clad. Fits in with my Creuset and All-Clad stuff without shame.


#6

A CH gave me a tip. Sprinkle some baking soda into a pan and scrub it around, rinse and wash and rinse. It’s restored pans of mine that had lost a bit of non-stick-i-ness. Might want to give it a try. The most expensive pan/pot I own cost no more than $100. Did you know Sam F from CH? He espoused that a great pot won’t make you a great cook. And that a crappy pan in the hands of a competent cook can make a great dish.


#7

I like the look and feel of All Clad . Yes I have some . But somehow I am more attached to that pan I bought for 5 dollars at the thrift store .


#8

Sam would have loved you :slight_smile:


#9

Thanks I’ll try the baking soda trick.

I’m a more than competent cook. The small one is pretty much unusable. Can’t even cook scrambled eggs in them anymore.

Sur La Table seems reasonably priced.


#10

I have a variety of pans accumulated over the years, all clad, cast iron, Creuset, etc. Once my non stick crapped out and stopped being non stick I replaced it with these a few ears ago and have been been very happy with them and they’ve held up great.


#11

As I said, I just don’t get it. I have nonstick that’s easily 15 and more years and still honky dorey.


#12

With older non stick pans you aren’t supposed to crank the burner up to high or use metal utensils to stir things or it ruins the non-stick surface (I’m going to go ahead and blame my ex wife for doing both of these things).


#13

I use high but only use wood for almost everything.


#14

I have this set and the All-Clad @J_L noted above. I love them both after I had to get rid of my starter set from ages ago. They are superb pans.


#15

Delete.


#16

I think this might be the culprit. I use plastic or wood cooking but use high temperature for a lot of cooking.


#17

Best to avoid pans with non-stick coatings, then. Go with anodized or enameled. Or get used to plain steel.


#18

Yeah I just use these for eggs, pancakes, quesadillas and sauteing veggies. For meats where I want a sear and need to turn it up high I use cast iron or all clad.


#19

Okay, yard sale/flea market browsing isn’t for everyone, but some years ago I discovered what brilliant stuff Magnalite is – an alloy of aluminum and magnesium with high heat conductivity and zero reactivity to either acidic or alkaline substances, pioneered by Wagner Ware in the post-WW2 years, and that discovery coincided with a spate of it being offered at every street or estate sale or flea market I went to. All of my regular cookpots and more than a few stewpots and frypans are Magnalite too, for a total investments of well under $200. Those sales were also a great source for both cast iron skillets from a generation or two ago, of a quality that makes today’s Lodge offerings look like the crap they are, and a good deal of real tinned copper. Between those treasures and my cheap supermarket $16 or so nonstick throwaways I am well supplied.


#20

And it gives you more money for more cookbooks :slight_smile: What? About 500???