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Subject Topic: Frying pans...
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PersonCapt Lightning
19/12/2016 at 3:20pm
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Bob, I wouldn't chuck cold, damp meat into boiling fat either. When making a casserole and any other dish that calls for it, I get the frying pan nice and hot with a small amount of oil and brown the meat (which is coated in seasoned flour) quickly in small batches. This is standard practice as specified in numerous cookery books.

My Lakeland pan has a thick bonded base and I only have to replace it because the non-stick coating has worn (after 6 or 7 years frequent use).



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PersonBob61
19/12/2016 at 5:16pm
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Quote: Originally posted by Capt Lightning on 19/12/2016
Bob, I wouldn't chuck cold, damp meat into boiling fat either. When making a casserole and any other dish that calls for it, I get the frying pan nice and hot with a small amount of oil and brown the meat (which is coated in seasoned flour) quickly in small batches. This is standard practice as specified in numerous cookery books.

My Lakeland pan has a thick bonded base and I only have to replace it because the non-stick coating has worn (after 6 or 7 years frequent use).




True, but take a look at the hands of any TV chef...scarred with years of hot fat hitting them.

I don't know if it is any good but you can get Teflon sprays to repair worn pans.


PersonEwen c
19/12/2016 at 9:15pm
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You don't need the flour. All you need is to quickly seal the meat.

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PersonSpamette
19/12/2016 at 9:21pm
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The flour is to thicken your sauce.


Personkate w
19/12/2016 at 10:23pm
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I had a set of Circulon Premier Professional pans for a Christmas present off my mum a few years ago, brilliant pans, heavy and take a while to get hot but really good quality.

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PersonEwen c
20/12/2016 at 6:42am
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Quote: Originally posted by Spamette on 19/12/2016
The flour is to thicken your sauce.


You don't need the flour if you reduce the sauce. A slow cooked casserole or stew will reduce nicely and have a nice thick sauce without flour.

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PersonCapt Lightning
20/12/2016 at 2:03pm
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Everyone has their way of cooking. If I choose to coat meat in seasoned flour, that's what I do. Even if I didn't, I'd still want a hot pan to seal the meat, crisp chicken / fish skin etc..

Today, I had a look at some nice 'Stellar' and 'Judge' pans, both of which were stainless steel and had heavy encapsulated bases. Around £50 - just a tad more than I wanted to pay.

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PersonClaire
20/12/2016 at 6:51pm
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Le Creuset are fantastic. I got a set of pans for my 1st wedding anniversary (yes I did ask for them lol) The frying pan didn't last as long as the rest of the pans they are still going strong now, as its my wedding anniversary on the 7th of Jan (27 years) I may ask for a frying pan. How sad am I? lol


PersonBob61
20/12/2016 at 7:44pm
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I have had some Judge saucepans with glass lids for 14 years and have only recently replaced a couple of them because the non-stick surface had worn. I replaced them with something that looked very similar but a lot cheaper from Morrisons...I doubt they will last as long but they look good at the moment.

I don't know what the Judge frying pans are like but if they are as good as the saucepans they will be fine.


PersonCapt Lightning
20/12/2016 at 9:59pm
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Claire, if the Le Crueset pans are cast iron, I'd be reluctant to use them on a ceramic hob. I have a very good cast iron pan that I don't use for that reason.

I still us the set of saucepans that I got as a wedding present 43 years ago. Unfortunately I didn't get a pan!


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PersonClaire
20/12/2016 at 10:41pm
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Thanks Capt Lightning I've just got a new range cooker and it's gas so should be ok :)


PersonBob61
21/12/2016 at 11:11am
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I didn't know The Range sell cookers.



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