Kitchen

[Toot1920]

I’ll make it a third on the Geoffrey Zakarian pans. I bought a 12” pan the first time that he was on and just received the 8”and 10” pans. They are heavy because they are cast iron but definitely non stick. Better than other non stick pans that I have had. So far, no complaints and I’ve used the 12” pan for a few months now. 

[DiAnne]

If I could ony have one really good frying pan it would be stainless steel All-Clad.

[okaywitheasypay]

The best I have ever bought are 2 10" skillets from Evine  by the Deen Brothers. I have had mine for 6 months + and use daily . They have lived up to my expectations so far. 

Also I have been impressed by the quality of a saucepan and skillet that came with an induction burner I purchased from Walmart  and is sold at other places. Tramontina . I do not use it daily . I do use the saucepan a lot when making dishes with sticky cheeses that can be difficult to remove from stainless steel. These have held up surprisingly well.

I have noticed if you carefully read most instructions on nonsticks they reccomend at least now and then to rub with oil . I know one of my Copper Chef's does.

I believe for the most part good SS holds up the best and can generally be cleaned eventually when cooking goes wrong.

[wagirl]

The  best frying pan I have,  is from Curtis Stones line. It's the 14" DuraPan with the 2 handles---he may have the same type that is 12" too. I use that thing all the time. It has a lid and I bought the steamer insert that I also use all the time. Washes well and I use metal utensils carefully. I've had it for at least 2 years and it looks brand new. I can cook a whole meal in it--meat on the bottom and steam vegs on the top. Great pan!!!

[pinkmochi]

@wagirl   I use the Curtis Stone pan that was a TS with the two side handles and a lid that doubles as a grill pan. Besides his set of two 12" frying pans with lids, I use that pan the most. Nothing sticks to it, it has plenty of room, it's deep, easy to clean, and it's a pretty color. I use it more than that 14" DuraPan, which isn't as deep. Love the grill pan lid for grilled cheese sandwiches. I think I'm slowly changing my pans to Curtis Stone. I have All-Clad and rarely use it anymore! I find that his pans also evenly distribute heat. I've had those 12" frying pans for over two years, and they don't look close to wearing out. 

I didn't think about cooking meat on the bottom and steaming veggies on the top! I could braise chicken, then put veggies on top. I bet you get extra flavor. Thanks for the tip!

[Yardlie]

Thank you, ladies! I got some wonderful suggestions from you. I'll be checking them out. They all sound like winners. Sometimes I think the ones that come with the sets of pots and pans are just not meant to be the work horses that we need.

[kaktusgirl]

I have a Blue Diamond frying pan but I have the 8".  There is a bigger frying pan of the Blue Diamond.  I live in Pa. and got my frying pan at Walmart.  I don't use none of that can spraying stuff because over time it ruins the pans.  That's what I heard from different shows.  I either us butter, olive oil or regular oil..

[Teamdean67]

Oh my gosh, I think I have one of those. I have NEVER used it!  

for some reason, I find it hard to think of it as a frying pan and I have not had a use for it! Maybe I should get it out and dust it off? I think I also have the steamer for it, how do you use that?

[Icegoddess]

I vote for Curtis Stone.  Yes, it's nonstick, but so is the Zakarian pan which is cast iron with a nonstick coating.  You need to use the same safeguards with his pan as you do with regular non-stick, like preferably using wooden or silicone utensils.  I also have a set of Costco's Kirkland old fashioned hard anodized that has served me well for several years.  I have only had to get rid of one pan out of that set, but that was after several years of abuse.  The rest is good as new inside.