Frypans

eddyandme · ‎09-24-2011

I'm not a great cook, yet have seemed to acquire a substantial supply of frypans.

I'm downsizing and wish to donate part of my stash. I'd appreciate your recommendations as to how many, in various sizes, I really need. I seem to grab the same one over and over instead of rotating the stack.

TIA!

Thats Me · ‎03-09-2010

If you're asking about sizes, I'd keep a 10" and a 12". A 10" works great for 1 egg or 3, and a 12" works for 2 steaks, peppers and onions, or as a low sided almost wok, or for grilling 2 cheese sandwiches.

eddyandme · ‎09-24-2011

@Thats Me wrote:
If you're asking about sizes, I'd keep a 10" and a 12". A 10" works great for 1 egg or 3, and a 12" works for 2 steaks, peppers and onions, or as a low sided almost wok, or for grilling 2 cheese sandwiches.

Thanks, @Thats Me . That makes sense: one of each and get rid of all the rest.

Thats Me · ‎03-09-2010

Yes, probably, though I have nonstick and cast iron. In truth I don't use the cast iron all that often, but I hate to get rid of it! Steak cooks great in one though, also a baked chicken.

PA Mom-mom · ‎05-27-2015

@eddyandme I like my 8" 10" and 12" for ever day. The 8" is good for two eggs and for one "grilled" sandwich. However, I usually cook at least one large dish for eating throughout the week. For that I use a 14" pan. I don't use it every week, but I can't be without it if I'm doing sausage and broccoli rabe with pasta, or jambalaya. If I were downsizing, I would find room for that pan too.

Kachina624 · ‎03-10-2010

I also have several, mostly rarely used. I have my favorite 10" with lid and it seems to fill all my needs. If you have a small family, I don't know why you'd need a 12" pan. I never fry meat. I have 2 8" pans that have never been used.

New Mexico☀️Land Of Enchantment

eddyandme · ‎09-24-2011

@Kachina624 wrote:
I also have several, mostly rarely used. I have my favorite 10" with lid and it seems to fill all my needs. If you have a small family, I don't know why you'd need a 12" pan. I never fry meat. I have 2 8" pans that have never been used.

Like you @Kachina624 , I seem to use my 10" with lid most of the time; if not, it's my cast iron.