I am a serial frying-pan wrecker - recommendations needed

8Cossy* I cook scrambled eggs in my microwave. Perfect, little mess and so easy to clean.

@visgirl came here to say the same about frylight wrecking pans

I too have gone through a good many non stick pans from cheap to very expensive but my stateless steel one I bought in our local co-op ( that has been closed for at least twenty years) is still going strong. The handle is discoloured and a little wonky but it goes into the dishwasher and comes out sparkling. Every time.
Recently I have been trying to buy a larger one but there are few on sale. I think I need to try a commercial kitchenware company as most chefs seem to not have non stick pans.

silverlining48

I am surprised anyone buys Le Cruset, it’s so heavy, can’t manage it empty never mind full of food.

Same. I inherited a LC casserole from my MIL, but only used it about twice, because of the weight. It ended up at a charity shop.

A BiL, at his huge place in France, had a truly enormous LC lidded casserole. While once staying, when it was my turn to cook for at least 16, I used it, but had to get one of the blokes to take it out of the oven. Hot and so heavy were just too much. In a local supermarket I found a much more sensible casserole dish, suitable for feeding so many.

Like a previous poster I use the Scoville ones and they seem to be doing well. I do have 2 very large pans which I must have had for at least 20 years and they just keep going, no idea where I bought them.

However, I've also gone through many, many smaller ones in my time. I think it's par for the course.

I never use the evil fry light as the oil is suspended in droplets of water which eventually wreck the bottom of your pans. If you look very very closely on most of the major manufacturers websites you'll find a tiny little sentence warning you off spray oils. OK if you use your own spray bottle and decant into it.

Mine do not have a non-stick coating, I always thought this was a cunning trick by manufacturers to sell you a frying pan that had too thin a base.

I have copper pans with a sainless steel lining and a thick base. I have had them nearly 30 years and, for use, everything is still just as good as new, including frying pans -I have 2 and use nothing else.

I have good quality SS pans, but they can stick at times without using a lot of oil. When you see chefs on TV, I’m a Master Chef fan, they always seem to be using non stick.
I don’t like the thought of chemical contamination in my food.

Marmin

Le Creuset will replace any product that has failed. Not sure what is meant by 'wrecked' but my Le Creusets are in their third decade with no sign of deterioration.

I was going to say the same.
I have two "frying" type ones - a massive one that's maybe 20 years old and a small one that's 50.

Can't you rescue it? I don't quite understand what's wrong with it... ?

I don't wreck frying pans, but irons rarely last more than a year before I manage to wreck those - maybe I should just take the hint and stop ironing ...

The best frying pans are Hexclad it will cost you!

Never use anything other than silicone or wooden tools.

hexclad.com/

😱 just clicked that link.

Sago

The best frying pans are Hexclad it will cost you!

Never use anything other than silicone or wooden tools.

hexclad.com/

Oh dear! I shouldn't have clicked that link !!! Now the madness is upon me and I may do something totally daft like blueing the gas-bill money on a new griddle pan.
I need help.
My name is Scribbles and I'm a cookwareholic...... 🫢

MissAdventure

Buy good, buy once!

No doubt that's true, Sago.
I've probably wasted a lot (not that much though!) on replacing some of my "bargains" over the years.

Sago - it does advertise that they are "metal utensil safe" and that they have a lifetime guarantee .

They are dishwasher safe too!!
😮😯😲😱

NOT happy with you Sago!
I have great pans and don't need more!

NotSpaghetti

Sago - it does advertise that they are "metal utensil safe" and that they have a lifetime guarantee .

It is always preferable to use silicone even if it says metal is safe.
I currently have 2 excellent frying pans, one is a huge lidded one bought in France some years ago the other a small rock tanium one, as soon as they give up the Hexclad will be purchased🤞.

You know I'm teasing Sago!
They do look great.

If people want durable non stick (cheaper than the ones suggested by Sago) Circulon is good.

circulon.uk.com/

(I have some baking trays of theirs and they have been excellent.)

Scoville Neverstick all the way for me. I started off with an omelette pan, and was so impressed that I got a griddle, a wok, and a set of 3 saucepans. The wok in particular has transformed my ability to cook Chinese food, especially egg fried rice, which has always stuck to the pan when using previous woks. Very reasonably priced too.

That'll each me to impulse buy.
Wish I'd researched.

Scoville pans are absolutely brilliant, and frequently on offer in various supermarkets.

That's it, rub salt in the wounds

The other day I bought a 24 cm one in Asda for - wait for it - £7!
Some years ago I bought an equally cheap smaller one and TBH it was just as good as much more expensive ones.