Pyrolux Fry Pan Fry Pan with Triple Riveted Handle, Black, 11057 - $26.94 + Delivery ($0 with Prime/ $39 Spend) @ Amazon AU

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john_conner on 06/08/2021 - 10:59 amazon.com.au (1200 clicks)

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Cheap & hardworking 32cm pan. Replace those disposable Tefals once and for all!

Pyrolux Industry Blue Steel Fry pan with triple riveted handle allows it to be used at higher temperatures as well as preheating and cooking entirely without oil. The seasoning will over time create a special layer, which is virtually non-stick as well as metal utensil safe. The frypan is not coated, so it needs to be seasoned before and after each use to protect it from rusting. Suitable for all heat sources, including induction. Measures 32 cm diameter by 5.7 cm height.

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• 

  Trubargain on 06/08/2021 - 11:12

  +3

  I see $49.95..

  • 

    pizzaguy on 06/08/2021 - 11:13

    Yeah, it was $26.94 or so 2 minutes ago…

  • 

    Bunnyburger on 06/08/2021 - 12:00

    Same :(

• 

  pizzaguy on 06/08/2021 - 11:12

  So this is a very basic pan that's supposed to last for years as long as it's maintained correctly, right? No peeling teflon/coating, not scratchable, no thick bottom.

  If it needs seasoning (so greasing) after every wash, top and bottom, do I also need to wash/wipe the oil on the bottom before each use?

  • 

    eek on 06/08/2021 - 11:16

    +1

    Probably not? Can rinse the top if you like. Depends how frequently you use it too. We use all cast iron pans at home and I don't oil the bottom at all. Gets a hot washer and stiff nylon brush scrub after each use. Sometimes hot water and detergent if I've been cooking something super greasy like pork belly. I soak them in caustic soda for 1-2 days every few months to remove all the blackened grease, bring them back to raw iron and re-season again. Never sticks, no wear and tear, will probably out last me.

    • 

      pizzaguy on 06/08/2021 - 11:25

      +1

      Thanks. I still can't wrap my head around how all this natural coating on a seasoned pan doesn't infuse the food you're cooking and doesn't have some cancerous effect. I guess I have to trust some science.

      • 

        incipient on 06/08/2021 - 11:46

        +1

        I guess it's the lesser of two evils argument. It's either non stick surfaces possibly being carcinogenic, or fat/oil seasoning possibly being carcinogenic.

    • 

      Hornpub on 06/08/2021 - 17:11

      i just got into cast iron from carbon steel wok. i wish i could have got my new cast iron 10 years earlier.

      it is just a pleasure to use….

• 

  mysterybox on 06/08/2021 - 11:18

  +2

  Purchased below last time pretty happy with it, little heavy compare to non-stick pans though.
  https://www.amazon.com.au/gp/aw/d/B08J6RDZN6/ref=sspa_mw_det…
  I they have larger pans too

• 

  wordpickle on 06/08/2021 - 11:22

  A riveting deal

  • 

    pizzaguy on 06/08/2021 - 12:28

    +1

    Such a word pickle.

• 

  The Hobo on 06/08/2021 - 11:31

  +1

  I've got two Pyrolux carbon steel pans (https://www.amazon.com.au/Pyrolux-Carbon-Steel-Black-11068/d… and a bigger version) and they are great.

  Little bit of a learning curve and fluffing around whilst building the seasoning up, but now they're simply amazing. Far better than non stick, can use metal utensils etc. and easy to maintain.

  Doesn't need seasoning after every wash - just don't use soap to wash it (or use the tiniest tiniest drop occasionally). Usually only a paper towel is needed to clean it afterwards, sometimes some boiling water helps.

  • 

    pizzaguy on 06/08/2021 - 11:42

    Do you know how it compares to Carbon:ate Carbon Steel 24cm that mysterybox linked in the other comment??

    • 

      The Hobo on 06/08/2021 - 11:57

      +1

      Not a clue - The carbonate has 3mm steel compared to the Pyrolux 2mm, which means it is heavier but should have better heat retention and be less prone to warping. I've not had any issues with warping on mine though.

      Carbonate seems like a good product at a great price point - I probably would have bought that if it were available when I got my pans.

    • 

      madreece on 06/08/2021 - 12:54

      +2

      I have both.
      The Hobo is on the money.
      Carbon:ate are heavier ( Thicker steel so they hold heat better)
      I have not had any problems with warping on the Pyrolux and I get it VERY hot at times.
      I much prefer the handle profile on the Pyrolux (up and then bent, where are Carbon:ate just straight out)
      My personal preference is for the Pyrolux

  • 

    starbearer on 06/08/2021 - 11:59

    Have you noticed the seasoning build up over time becoming smelly?

    • 

      The Hobo on 06/08/2021 - 12:23

      +1

      No - if I have cooked something that is a bit messier than usual, I usually give it a boiling water wash - sometimes I add a bit of salt to give it a bit of a scrub.

      Like I said, once the seasoning has built up well, you can use the tiniest drop of detergent to clean if needed. I would wipe it with oil if you've done that though.

      I admittedly haven't cooked fish on it, but have done prawns and squid etc. without any smell issues.

      • 

        ParadroidDX on 06/08/2021 - 12:42

        +1

        Once properly seasoned, you can use soap as much as you want.This is for cast iron https://www.seriouseats.com/the-truth-about-cast-iron but the myth about soap is still valid.

• 

  hgaoxhgaox on 06/08/2021 - 17:26

  I got two of solidteknics seamless frypans, handle and body are made from one piece without any wielding and rivets.

  But it costs much much more

  • 

    The Hobo on 06/08/2021 - 17:42

    Would love to buy one but can't justify the price. I don't cook often enough for that!