Fry Pans…Myrna and I have had many of all kinds over the years.
We have whittled down our collections…I have an 8” and 10” Griswold cast
iron pan, an 8” ceramic non-stick pan, an 8” All-Clad tri-ply frying pan and a
Calphalon 10” stir-fry pan or wok.
Myrna has some Calphalon select that she purchased in a set of pans…discarding
many of her old, beat- pans. She and I
have both had Calphalon everyday pans…I don’t have mine anymore because I
seldom cook that quantity of food now. She likes their non-stick and light-weight
properties.
I have to
confess, I seldom use the All-clad pan…it’s hard to clean up unless I cook meat
and deglaze it with wine. I don’t guess
I’d recommend it even though it’s often considered the Rolls Royce of
pans. Another pan I have had and passed
on was a Staub supposedly non-stick enameled cast iron pan…it did stick…for
everything! Both the All-Clad and Staub were a colossal waste of a good bit of money.
I
occasionally use the non-stick pan, also mostly for eggs or to put my egg
poacher insert into, and this inexpensive one I bought at Costco has held up
well.
My husband LOVES his Berndes crepe
pan for cooking eggs…it’s HIS pan and I leave it alone!
The flat bottom gives plenty of room, and the low sides makes turning
eggs easy. It’s a cast pan under the non-stick
finish, and works especially well on a glass cook-top, as the bottom is really
flat.
But I LOVE my Griswold cast iron pans
and use them for most everything.
When I need
a larger pan or want to stir-fry, I use my Calphalon stir-fry pan…it’s perfect!
We have both had a variety of
electric frying pans,
some very expensive stainless steel ones, and I can tell you, we both have
found the relatively inexpensive Presto
electric frying pans are still the best…they heat evenly, clean easily, are
lightweight and are cheap enough to replace when they get too beat up. That’s Myrna’s in the photos.
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