I was browsing Peter's of Kensington and found this amazing deal…. had to share with my fellow OzBargainers!
Reduced from $239 to $42, can't go wrong.
Happy Cooking!! :)
Cuisinart Chef's Ultimate Frypan 30cm w/ Cookbook $42 Reduced from $239 @ Peter's of Kensington + postage
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You usually don't do eggs on a stainless steel pan, it's more for seering or deal for heat non stick can't handle
I fry eggs in a wok. Pleny of oil. Make sure pan is hot and gas isn't on too high. Let it form a crust for a few minutes and, hey presto, it doesn't stick. I'm sure the same happens for SS pans.
(Carbon) Woks are inherently non-stick from being seasoned.
Not sure of the material. We wash them with detergent, so I don't know if they are really seasoned. I think getting the right temperature is key.
No they probably wouldn't be if detergent is used. Family members have been disowned for washing woks passed down through generations with detergent in some cultures :)
It's very difficult to avoid fried eggs sticking in stainless steel pans. If you're interested, have a look at this video on avoiding other things from sticking while frying in stainless steel. It seems that heat control is the most important thing
Don't cook eggs on stainless steal. If you want a cheap pan that does eggs really well, buy a stonewell pan. Save you so much time with cleaning and with a better result. I think Big-W and Good Guys sell the 28cm for like 60 bucks.
They have limitations though, they can't go to really hot temps or the pan gets ruined. They also don't retain heat very well if you put a large quantity of meat in, like if you try cook a chicken curry.
yes, it has to do with temperature, and allowing it partially cook before moving …… not much sticks on my stainless pans anymore …..
demeyere who make great stainless cookware have some good info on you tube about stainless pans and how to cook without food sticking …
https://www.youtube.com/watch?v=W92aiL-4jK8
don't worry about the marketing works with most pans ….. it's temperature and patience
allclad also have some good videos.
I have the Cuisinart chef professional, it's similar to the ultimate in that it's triple ply but the professional has a pouring lip.
That guy was cooking veal or something. Show me the stainless tutorial on eggs
Had the same problem with my stainless steel frypan. Then I came across this:
Cold pan. Hot pan. Cold butter. Hot butter.
Eggs don't stick anymore.
Butter make things better.
What does this even mean, lol!?
Chefs HATE him!
Local hero exposes SHOCKING egg-cooking secrets.
Learn the trick to see stunning results on stainless steel fry pans.
—
No, but really, what is your proposed method here?
Heat the pan first, should be hot enough that when something drops in it it sizzles. Add enough oil/butter, SS pans need oil. Then butter/oil should have some time to heat also. When you drop the eggs in, they should sizzle but not be splattering everywhere. Maintain this temperature for a while but be careful that it's not increasing, then before the eggs are finished turn the heat down, the eggs should free up if they were stuck, if not, turn down lower and wait a bit longer. If you are doing another set, scrape the pan clean and start over. Others may do differently but this is what I do.
Having said that, it's easier with a Teflon pan, although no one really want that crap in them, especially kids, and ceramic coated pans work pretty well and are a good compromise. Possibly the best pan I have ever used is a friends 30 year old cast iron camping pan, 30 years of seasoning has made this thing impervious to eggs sticking on it, you only use a little bit of oil, and they just slide off.
As others have intimated, I use a SS pan for most cooking other than eggs. The purpose of stainless steel is to get the sticking of foods so they brown.
For eggs I use a non stick pan at low heat that I look after.
add about 5g of butter first, and let it melt.
Your eggs won't stick and they'll taste better :)+1 for Ceramic, roughly $29 at aldi and use just for eggs and omelets, no need for oil or fat.
Go buy an Arcosteel frying pan when it's on sale @ Woolies. I grabbed one for about $20.
Link: https://www.woolworths.com.au/Shop/Browse/entertainment-home…
Had it for over a year and does perfect eggs. A bit of rice bran oil or good butter and it does perfect eggs everytime. Never had any sticking issues.
Yeah I use non-stick for frying eggs. To sear meat or make curries, stainless all the way. A very well preheated pan, a good amount of oil and not trying to turn the meat too soon are my tips.
Lower the heat, use a little oil.
butter or oil
Use more oil.
How a standard stainless steel Frypan can cost $239??? This is ridiculous. $42 is a reasonable and fair price for it.
Couldn't agree more. $42 is reasonable but not a bargain. Stainless steel is stainless steel.
Agree. This 32cm from Ikea would be an equivalent in value if not better http://www.ikea.com/au/en/catalog/products/50324554/
this Cuisinart, allclad, demeyere and a few others are a "triple ply" construction all the way around, even the sides, unlike some pans that just have a thick disc on the bottom ….. it's not a $300 pan, but even at $80 they are good value so $42 is a bargain, I had one of these before I got the Cuisinart professional and demeyere.
I had a whole set of the Cuisinart professional sent, pots, pans, from amazon ….. was under AU $400 …..inc postage ….got to love amazon ….they shipped a kettle bbq from the US for $25 US to Australia for me LOL.https://www.amazon.com/Cuisinart-MCP-12N-Multiclad-Stainless…
some of the esteele pans are also triple ply, made in Italy.
The ikea one looks similar but depends how close to ikea you live vs Aust post to your door.
Allclad had the triple ply patents, but they ran out a couple of years ago, hence others similar construction and cheaper than allclad now.
I guess I'm into cookware like some people are into chinese phones with no band 28, or which eneloop style batteries are best eneloop china, japan, aldi or Ikea batteries :-(
I got this Ikea one at home (40% off at Ikea a while ago) and once you know how to use it it's pretty good. I fry eggs, pancakes, gyoza dumplings, hash brown etc and nothing sticks. I usually heat it up on the highest setting first then bring it down to about setting 7 (the highest setting on my induction is 9 plus booster) with plenty of oil and I use a very thin spatula to flip the eggs.
@garage sale: I currently use pans that have a non metal handle. When these are on the stove does the handle get hot so you need a teatowel to pick it up?
i haven't needed a tea towel BUT that depends on 2 things ….. the design of the handle, they put a gap along the handle in the design to stop how much heat is conducted, also the size of the pan …… on a smaller pan (20 cm) it's a shorter distance from the flan to the handle so heats up more them a larger pan (26 cm)……..
you will be ok, these have a vent gap in the handle.
As said above, $42 is a good price but not a huge bargain. I.e. RRP is completely out of order.
1) You are paying $42 plus $11 shipping.
2) It's $29 for the smaller 26cm model.
3) You are getting a cookbook, but not something I'm too fussed about.
4) Other stores are selling this for $70, with pick up in Victoria or shipping for $10. So the real discount is $30 plus you get a free cookbook. http://www.matchbox.com.au/cuisinart/30cm-chefs-ultimate-tri…
Where on this site does it say that an item has to be a "huge bargain" before it is listed? The RRP on the Cuisinart website is $239. It is sold in retail stores for $140+. So Matchbox will deliver it for $80 which is still a very good discount price. Pete's price of $52 delivered is a further a saving of 35%! That's seems jolly good to me. I have been to several retail stores looking for a good stainless steel frypan in the last week and I can assure you that $52 delivered is a great price and a genuine bargain! That is why I have ordered one!
Cusinart seems to raise their rrp to oblivion but their cost to retailers must be really low..
On ozb we compare by market best not rrp and you've just proved it is the cheapest haha
What kind of idiot will pay $200 for a 30cm stainless steel fry pan ?
Cant like enough
A rich one
For a top quality stainless steel frypan $200 is cheap! There are an estimated 15,000,000 restaurants worldwide and probably at least 35 million chefs! Over 90% of these restaurants would be using stainless steel frypans and pots. Then add the millions of discerning people who cook high quality food in their homes. For the best flavours, no tainting of the food that aluminum pans can do, even heating of the pan, strength and durability, and no concerns about chemicals coming from the the coatings of non stick pans, stainless steel frypans are the best choice!!! That is why restaurants, chefs and discerning home cooks use them and swear by them!
A lot of restaurants use toxic aluminium pans
The same one that thinks a $80k car is an investment in image or the same one that can grab the bull by the horns and conquer a temporary role or last but not the least the one that drives around with no insurance.
I wouldn't pay $200 for a cuisinart pan, but I have paid $250 for a demeyere proline pan.
The demeye has no rivets, the handle is welded so easier to clean ….. also thicker multi-ply than other brands so no cold spots. Google demeyere proline …… no complaints about quality …just the price.
pots are different ….. as they are for liquids so you don't care about cold spots or uneven heat.
when you are paying $40kg for eye fillet steak or $65 kg for blue fin tuna, and know how to cook to a restaurant standard …… it pays for itself in not eating out.
I can't get the demeyere proline in Australia anymore so import when I'm feeling indulgent.
Just got up and bought a pan i did not need while still in bed… Thanks OzBargain. Oh well, I always wanted to buy a $239 pan… Now my wish is fulfilled.
You could use it as a bed pan and then you wouldn't even have to get up!
I'm so with you. I woke up from a nap and checked ozbargain (first sign there's a problem).did I mention I'm on holiday? (second sign I have a problem).
Got halfway through registering on Peter's and I was like Wtf? I don't even want a fry pan! Stopped ordering.
Now I'm back 5 hours later wondering if it's out of stock! Got to have it! Why, I don't know. Damn you ozbargain
For that price this is a Stainless Steal!
Thanks eluv for the post. This is just the type of frypan I've been looking for this week in retail stores and found nothing good under $140! So I've ordered one from Pete's and also their aluminium kitchen rubbish bin.
Why is it that stainless steel pans are used by chefs and restaurants for their cooking? Because of the great flavours they create. The benefits of using a stainless steel frypan for cooking steak and other meats include the caramelisation or browning of the meat to add great flavour, and then using the reside in the pan to create a great sauce to accompany the steak. Being stainless steel the whole frypan and the steak can be placed in the oven for further cooking, once the steak is browned. This is the best method for cooking a huge rib eye steak and other forms of meat!
Agree, chefs use them for a reason… I'm done with aluminium and coated pans. I got a couple of Crofton s/s pans from Aldi… heaps cheaper than this and they come with a glass lid… takes some getting used to cooking with s/s frypans but once you work it out there is no turning back. YouTube has how to's.
Good points. There's also the tainting of the food from aluminium frypans and pots. Stainless steel gives the best flavours but I still use non stick frypans and pots for some of my everyday cooking.
you can deglaze stainless pans for making the sauce with acidic liquids …… if you do it on a steel pan, the seating comes off and is in the sauce, and it tastes metallic. With non-stick pans, you can't get the heat high enough without shortening their life span.
I love any stainless pans for things that needed browning
I'm using the IKEA one, and it's perfect when you want to sear meats.
One small tip if you have trouble to clean it, you can buy bar keepers friend at Coles.
I'm really getting over this type of marketing, to show a totally ridiculous RRP and then show some 80% discount
Bedlinen is another area they do this… Seriously, who is ever going to but $239 for a Fry Pan or $470 for a Doona Cover.
That 4WD Supercentre do it alsoIt is also a question of quality. The RRP for the Cuisinart frypan is $239 on their website. But some top of the range stainless steel professional quality frypans sell for $500 or more!
Bahahaha, if you are in business and paying $500 per fry pan, then good luck to you.
Raco Alloy Chefs pans is what 90% of the industry uses, they are affordable, take a pounding, can be bashed around.
When your kitchen has 50+ pans, $500 per pan is hardly an option.Here are some options, commercial products, that dont cost $500, bahahahahah
http://www.nisbets.com.au/4/Kitchenware-and-Storage-Cookware…what a pan costs in australia, isn't what it costs overseas …… in the USA they can afford all clad in restaurants as they are made in the USA …. but the time they get to australia they cost a lot more.
Demeyere in Belgium are a common pan, in the USA and Australia they cost a lot.
Same with DeBuyer and Mauviel in France …..
That is why the cuisinart pan is good, same construction as all clad, but made in china prices.
Another similar area is mattresses.
I got the stainless steel Scanpan from this deal https://www.ozbargain.com.au/node/285400 got another lot of items to make the $60 and got it all for $30 delivered
Hey thats pretty good..
whats the diff between this and cast iron, which one is better for steaks? please
Everything. Weight, Cooking Styles, Heat retention, etc etc
Do you mean cast iron that has been coated? Or non coated?
I'd suggest Cast Iron Griddle pan for Steaks, or in thick Alloy with a non stick.
Most Restaurants use Alloy or Carbon Steel pans for Steaks, unless they have a dedicated grill.So what's a good all-round pan?
I just want one pan, it should just cook stuff without sticking, and not need special washing nor rubbing with post-clean oils… you work for me, pan, not the other way round!
Probably just get a non stick pan if you don't want to worry about sticking. You can't do anything too hot on it though (e.g. searing steaks) because it breaks down the coating, so it's less versatile, but easy to use and maintain.
If you want to put a bit more effort (and oil) in for extra versatility, then these stainless steel pans are probably good
Avoid cast iron.
Thanks! We have a Scanpan non-stick for the last eight years that we loved for the first 6 years, but yeah, we eventually kinda wrecked it and it's rough and sticky now, guess we got it too hot a few times, I had no idea that was possible :)
We mostly do our steaks on the barbie :)
the person I was replying to said
it should just cook stuff without sticking, and not need special washing nor rubbing with post-clean oils…
Cast iron has mediocre non-stick properties even with proper seasoning, and rubbing with oils is a must after cleaning to maintain seasoning, so cast iron is completely unsuitable for that person
@snynx: In the beginning you have to season it with regular cooking oil and that's it. No special oil, no special cleaning process, just use a brush and not a sponge and make sure no soap is left on it. For over 35 years that I've been using cast iron I have found it to have excellent non stick properties. Maybe not as good as a new ”non stick” Fry Pan but still excellent and will continue to be excellent beyond my lifetime.
cast iron is vey heavy when you get to bigger pans, and also you can't out them in the dishwasher or the seating comes off. Also don't like being deglazed with acidic things, the seasoning comes off.
Stainless is dishwasher friendly.
Aluminium isn't dishwasher friendly …. the detergent reacts with the aluminium.
Not saying it isn't a good deal Omayga, but keep in mind that one is 2ply while this one posted triple ply. Personally have NFI the difference, but my mum wanted the 3ply even for the extra cost.
good price but unfortunately it's $25 postage to WA
at $239 its a stainless steal!!!
pingre already beat you to that joke.
Cast iron all the way!
Virtually indestructible, will last a life time.
Plus then you get super strong wrist muscles cause they are so heavy!
I have 2 so i can dual wield.+dmg but also increase in damage taken due to -arm due to lack of offhand shield.
Can anybody find a length for this? I want to know if it will fit in my oven?
Thanks.Nice mine has been posted already. Thanks OP.
Best Fry pans for me are the cast iron pans with wooden handle from any good disposal/camping store around $30.
It says there is an encapsulated aluminium layer. Is that on the inside and the stainless steel of on the outside?
Just wondering if anyone can confirm this.
Looks like on the inside, as this taken from the features listing indicates :
Chef’s Ultimate Frypan features:
Tri-ply premium multi-layered stainless steel construction.
Encapsulated aluminium layer assists in heating the body of this cookware quickly, as well as distributing heat evenly.
Sealed edges eliminate the exposure of aluminium, making this cookware durable.the sealed edges are for dishwasher use, else with aluminium the detergent eats into aluminium….. though it does take ALOT of washings, but my pans always go into the dishwasher.
Nah y'all got it all wrong with ya butters & ya oils…
Here's how ya do it:
Ya thro in a couple o' big fat bacon rashers 1st, once all that glorious bacon juices have flowed out into the pan, slap in your eggs & BOOM!
…bacon infused eggs…ooooh baaacon!!!
I have a real hard time getting stuff to not stick in stainless pan, especially eggs. Any tips?