Essteele Per Sempre Skillet 26cm $84 (RRP $250.00) + Delivery $7.00 @ Peter's of Kensington

Related Stores

Peter's of Kensington

• 

  C1de on 07/05/2024 - 22:52

  Sold out

  • 

    G-rig on 08/05/2024 - 04:52

    Not to worry, 26cm is a bit small and stainless isn't non-stick. I think it's one of the best cooking materials for a health point of view I guess so would be interested if can be seasoned or similar.

    • 

      Fergy1987 on 08/05/2024 - 06:17

      +3

      Cook properly with it and it will be somewhat non stick. Get it to the right temperature where water balls up and rolls around in the pan and it wont stick

      • 

        G-rig on 08/05/2024 - 06:21

        So you could cook an egg or tofu without oil? A small amount is probably ok.

        Good tip, sounds like you need to use high heat then. I think it would still be fine for stir frying veg with a bit of water.

        I've got one old stainless pan I should test again.

        • 

          Schniz2 on 08/05/2024 - 06:27

          @G-rig: With a small amount of oil, yes. Heat pan, add oil when warm, wait until almost smoking, turn down a little and add food. Use a decent flipper - I like thin flexible stainless (like a fish turner). Wooden spoon for stir fry. Blunt silicone sucks, sharp nylon melts.

          The only thing I sometimes use a non stick for any more is if something wet is crumbed/floured/herb or spice crusted and I want to do multiple batches.

          • 

            G-rig on 08/05/2024 - 06:32

            @Schniz2: Yeah so it would be hard to cook an egg without oil. I think most people go too hot and just burn the surface.

            It's still probably better than replacing those nonstick pans all the time but still need for certain things. I'm finding anodised aluminium better than all the rubbish Teflon ones.

            Will try it out anyway.

            • 

              dtpearson on 08/05/2024 - 07:47

              +1

              @G-rig: I hated stainless for ages, but watch a few YouTube videos and you work out how to do it. The pan needs to be quite hot (but not too hot), which makes it tricky. You need to get the Leidenfrost effect for stainless to work well.

              • 

                G-rig on 08/05/2024 - 07:52

                @dtpearson: Yeah mate understand, I'm sure most people do it wrong and gave up years ago (not fond of steel wool and cleaning if something goes wrong. Cheers.

                PS. Don't even cook eggs or meat haha

                • 

                  Cheaplikethebird on 08/05/2024 - 11:01

                  +1

                  @G-rig: Don't clean with steel wool which will damage it. Get some barkeepers friend and use that, will get it from abomination to 'like new' in about 30 seconds of scrubbing.

                  • 

                    G-rig on 08/05/2024 - 11:06

                    +1

                    @Cheaplikethebird: ok good to know. Talking about a pan I haven't used for years, but IIRC stuff used to stick.

• 

  Osiris on 07/05/2024 - 23:40

  +1

  Nice find OP shame oos

• 

  chickensalad12 on 08/05/2024 - 00:12

  Big fan of Esteele, though I think the high walled skillets are more useful for general use. The actual pan surface area on these is quite small, but depends on application I guess.

• 

  reactor-au on 08/05/2024 - 09:27

  This looks much like the merten stork 3ply I got, I wonder if the brands are related

• 

  onggie on 08/05/2024 - 19:24

  Back in stock.