Coles and woolworths pans keep breaking at the handle so switching to a cast iron pan for gas stove frying and maybe oven usage but mainly to replace a broken frying pan.
What's the cheapest or solid recommendations.
Also may need a handle cover so need some recommendations for that.
Nice I think I may give these a try.
Wonder if any for sale local besides gumtree or ebay.
Yes but at a premium
You can consider a stainless steel frypan as well.
Will definitely consider it.. link me a solid cheap one and I shall be forever in your gravy.
I have a scanpan impact frypan
https://www.yourhomedepot.com.au/scanpan-frypan-28cm-775.htm…
https://www.house.com.au/product//baccarat-iconix-frypan-26c…
and a baccarat frypan. one is 22 cm and the other is 28cm (cant remember which)
I also have a castiron set of frypan.
I mainly use the castiron frypan for steak and baked eggs
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I bought a couple of Circulon Commercial French Skillets from Victorias Basement and they are tough as nails.
http://www.victoriasbasement.com.au/product/search?q=circulo…
This looks solid. I wonder if they have ever been on ozbargain before.. time to check the search engine.
those have a non stick coat. If non stick is what you want. I prefer non non-stick.
Not the cast iron ones, they actually have a series of fine raised concentric circles on the base of the pan to prevent wear over time. No matter how I refined the search those darned stainless steel coated one made the list. I would recommend going to Victorias Basement if there is one nearby, I bought all 3 sizes and they are pretty heavy, the 30 cm one I need to use 2 hands to maneuver.
hmm….interesting. I'll head to victoria secret basement for a look.
this ones?
http://www.victoriasbasement.com.au/Product/Details/91049/ci…
http://www.victoriasbasement.com.au/Product/Details/16335/ci…
Did you have to season them?
@BuyoTheCat: Yes those ones, and no they dont need seasoning, although I believe every cast iron pan benefits from it. I am lazy so I never season mine, they suffer the dishwasher, scourers, the occasional burnt dinner, and scrub up good as new. I doubt the handle will ever come off, it is firmly fixed to the pan. I did have another cast iron pan I have since tossed, because alas, without seasoning it rusted.
What are you doing that would cause a frying pan to snap?
PUBG
what he said
Another option to consider, depending on personal preferences, is carbon steel.
I use both carbon steel and cast iron - my mood usually dictates what I go for more than anything - love cooking with either.
Any differences or benefits say with cooking or cleaning?
Whichever is easier to use or maintain wins for my household.
The handle I assume when used for frying gets hot so whichever handle has a cooler feel to the touch under same environment conditions I guess also wins.
Will use for oven also but mainly just to replace breaking frying pans with very loose handles.
Not massively………. cooking, cleaning & maintenace is very similar.
Carbon steel is usually lighter so easier to handle. I find cast iron easier to season but I also find a well seasoned carbon steel pan has better non-stick properties.
Handles on carbon still are typically riveted on (and some come with a silicone treatment) so they definitely don't heat up in the same way as cast iron does on the stove top - whilst still being able to be used in the oven.
It's all pretty marginal between the two to be honest - so just get one of each ;)
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