A question for the cooks-a pan question

debbie in seattle

debbie in seattle

Senior Member
Location
Seattle
Ok, need some recommendations. Am in search of a 10” teflon coated pan. I have a glass top electric range and the pan I have isn’t completely flat and is driving me nuts. Looking for quality, price within reason, please.
 

I personally like scanpan cookware ..yes I know it’s fairly expencive but I’ve learned over the years you get what you pay for in cookware
If you shop around this time of the year when all the sales are on some retailers have really good specials
I have a 24 Cm and a 28cm they never buckle and sit flat on the cooktop
I’ve just had a ceramic cokktop installed and my frypans sit nice and flat on it ,when I was looking for a frypan I wanted one I could put in the oven to either finish cooking or brown the top of something under the grill and this pan fitted the bill for me
I have a covered roastpan in the scanpan as well
https://www.ebay.com.au/i/182210489...%3D705-139619-5960-0%26rvr_id%3D1405193130438
 
debbie in seattle said:
Ok, need some recommendations. Am in search of a 10” teflon coated pan. I have a glass top electric range and the pan I have isn’t completely flat and is driving me nuts. Looking for quality, price within reason, please.
Click to expand...

You might want to check out those "newer" style "copper-coated" fry pans. I recently saw some at Target and the price was quite reasonable. They advertise on Tv and they claim to be totally "stick free". You would have to use Teflon spatulas/spoons etc to keep the surface intact.
 
I have 4 different pans that I use regularly but can't say about how flat they set as I use a gas stove that should not be all that sensitive to flatness. That's an interesting problem though. I often think it would be nice to have the temperature control and consistency of induction burners and those likely would have an issue with flatness much like your glass top electric range.
 
I use German 'Fissler' pans. They're stainless steel with an aluminium encapsulated base. Not Teflon coated, but remarkably non-stick.
I also have a square, ribbed Fissler pan with a non-stick surface. Great for steaks, burgers etc without having to use oil.
 
Teflon can be poison. But a non stick pan for eggs is a great thing. T-fal has a good non-chip surface, but the plastic handle is only oven safe up to 400 degrees; I wouldn't broil in it.

I have a 10" Cuisinart fry pan with a very heavy bottom in which copper is sandwiched. Dang thing gets very hot!! Saves energy though, keep it on low.
 
You must log in or register to reply here.

Back
Top