Frying pan - Best for steaks / fish

[Ham_and_Jam]

I’m fed up of replacing my non-stick frying pans after the coating degrades after a few months.

I think its because I tend to fry steaks a lot, and the heat is killing them.

So I’m going to keep a new non-stick pan for eggs and other delicates, and buy a pan for everything else.

Am I right in thinking a stainless steel frying pan is the best for this? If so, for a budget of £50-100 what’s the best / best value pan for the money?

Obviously, I’m going to need to learn how to cook with a non non-stick pan, but I also want it to be easy maintenance, are they easy to live with?

[bigpriest]

With steak isn't it oil and season the steak then high heat? Not sure what would make it stick if you keep turning 1 min each side.
I think you just want to buy a new pan

[Ham_and_Jam]

bigpriest said:

With steak isn't it oil and season the steak then high heat? Not sure what would make it stick if you keep turning 1 min each side.
I think you just want to buy a new pan

I think you are misunderstanding what I have said.

No problem cooking steaks. Oil steak into very hot pan etc

The steak isn’t sticking. Its the pan is losing its non-stick, so frying eggs etc they now stick.

So, yes I can buy another non stick pan, but I don’t want to keep buying a new one every few months, hence the quest for a better option.

[TypeR]

I’ve been using a Le Creuset skillet for years. It’s excellent for steaks, make the kitchen a bit smoky though!

[arfur]

I use one of these for steaks etc

https://www.johnlewis.com/john-lewis-partners-cast...

Perfect every time - I've used the same griddle on gas hob and BBQ for over 5 years ... no issues. You add some oil and then wipe it all over using some kitchen roll ... Heat to searing hot and cook ... perfect steak etc every time

And for eggs etc ...

https://www.amazon.co.uk/gp/product/B07LGTCZCH/ref...

No oil needed. Note though that the pan seems to last about 3 years before it loses it's total non-stick. I do use it a lot to be fair for all sort of things

Edited by arfur on Saturday 12th March 18:44

Edited by arfur on Saturday 12th March 18:46

[bigpriest]

Ham_and_Jam said:

bigpriest said:

With steak isn't it oil and season the steak then high heat? Not sure what would make it stick if you keep turning 1 min each side.
I think you just want to buy a new pan

I think you are misunderstanding what I have said.

No problem cooking steaks. Oil steak into very hot pan etc

The steak isn’t sticking. Its the pan is losing its non-stick, so frying eggs etc they now stick.

So, yes I can buy another non stick pan, but I don’t want to keep buying a new one every few months, hence the quest for a better option.

Yes, you're correct I was frying an egg whilst reading! Oil is best to stop sticking but appreciate this might not be an option. I've recently found a Spanish brand called BRA - their cast aluminium frying pan is good but I prefer smaller pans for cooking specific foods.
https://braisogona.com/en

[21TonyK]

OP, as you have worked out non-stick is prone to failure with high heat. I would suggesr a decent cast iron pan (which you cam season) /for high tempts like searing steak and then just get a few of the commercial cheap non-stick pans from nisbets. They take a bit of abuse and bin them after 12-18 months.

[Ham_and_Jam]

21TonyK said:

OP, as you have worked out non-stick is prone to failure with high heat. I would suggesr a decent cast iron pan (which you cam season) /for high tempts like searing steak and then just get a few of the commercial cheap non-stick pans from nisbets. They take a bit of abuse and bin them after 12-18 months.

I have looked at cast iron, which certainly seem to be the go to for steaks.

So where do stainless steel frying pans fit in?

[ATG]

Another vote for a cast iron pan that you season.

We inherited a small aluminium frying pan that has some sort of white ceramic coating. God knows how old it is. Looks like some el cheapo supermarket effort. It is unbelievably good for eggs. My wife can weld an egg to anything. Steel, teflon, PTFE can all fk off; she has no mercy. But this little pan? It defies her.

[HelenT]

Le Creuset for eggs especially scrambled just never put them in the dishwasher, for steaks https://www.netherton-foundry.co.uk/news

[21TonyK]

Ham_and_Jam said:

21TonyK said:

OP, as you have worked out non-stick is prone to failure with high heat. I would suggesr a decent cast iron pan (which you cam season) /for high tempts like searing steak and then just get a few of the commercial cheap non-stick pans from nisbets. They take a bit of abuse and bin them after 12-18 months.

I have looked at cast iron, which certainly seem to be the go to for steaks.

So where do stainless steel frying pans fit in?

Sorry, I didn't read the bit where you said you were keeping a new non-stick for everything else.

Have a look at heavy aluminium pans as well for steak. They heat up far more easily on a domestic cooker than cast iron but that will retain the heat better. Depends a bit on your stove top, if you have a large wok burner in the middle it helps a lot.

[NDA]

I bought one of these a couple of years ago. It's expensive, but is used for eggs, fish, steaks etc.

https://www.amazon.co.uk/gp/product/B08FXCB862/ref...

[loafer123]

Not cheap, but Scanpan CTX are my pan of choice…very robust and you can use them on all sorts of heat sources.

https://www.amazon.co.uk/Scanpan-CTX-12-75-Fry-Pan...

[hungry_hog]

I second the JL cast iron. Had mine for 15 years and indestructible... even left it in the rain outside after a BBQ (for about a week!), had light surface rust which was easily removed.

LC are nice but you are paying a lot for the name, if you can splash out it's nice gear though.

[997.1]

I’m thinking of buying a cast iron pan for frying eggs, potato and onion for Spanish omelettes and salmon fillets. I’ve used a heavy cast iron skillet for steak before and it worked very well. But that was at super high temperature

Are skillets suitable for the cooking I mentioned other than steak? Is it worth paying the premium for a branded item?

Price point for John Lewis skillets is surprisingly low

Thanks!

[Mobile Chicane]

I've shagged all my 'non stick' pans by heating them to steak temperature, so now they're just 'pans'.

A tip for fish so it doesn't stick is to use a good glug of neutral oil, over a square of greaseproof paper.

[Tickle]

Cast iron are great, can't see me ever using 'non-stick' pans.

Got quite a collection of CI, will outlast me for sure!

[CrgT16]

I am the same… just got fed up of replacing my non stick pans every few years. Bought cast iron and it’s all we use now. It’s definitely non stick once seasoned, eggs fly of the pan so don’t see the need for this non stick coatings. Only thing with cast iron is that they are heavy.

Can use any utensils on it including metal if I want, it’s just really good. Might not suit all dishes if you need instant high heat but for our cooking it can take 70-80% of what we cook

[cml24]

I bought two Samuel Groves carbon steel pans. They are quite thick metal, but not as much as cast iron, so a bit lighter and less prone to cracking if dropped (apparently). Don't hold the heat quite as well, but then heat up faster as a result.

i much prefer them to the old non stick pans i had before.

[Tickle]

Netherton Foundry spun iron are also good. As said above, carbon steel. I use a carbon steel karahi for fast cook curry, it's non-stick, needs care, wouldn't be without it.