What brand of frying pan is this?

[Floptimus Prime]

Can anyone tell me please?

https://youtu.be/PUP7U5vTMM0

[cornet]

Looks like a De Buyer

[peter tdci]

Bourgeat. I've got a couple and they are great.

http://www.nisbets.co.uk/Bourgeat-Non-Stick-Frying...

[Floptimus Prime]

Wow thanks. Stunned Gordon Ramsey uses a pan that only costs £15!

[Pothole]

Floptimus Prime said:

Wow thanks. Stunned Gordon Ramsey uses a pan that only costs £15!

Why?

He also uses a toaster that cost ten times as much.

[Foliage]

Floptimus Prime said:

Wow thanks. Stunned Gordon Ramsey uses a pan that only costs £15!

Because professional kitchens don't use the commercialised crap that they sell to the public. My frying pan was £7 black iron, can lob it in the oven, under the grill, put it on a fire, on the bbq.

Edited by Foliage on Tuesday 15th November 12:10

[Floptimus Prime]

I just thought with the size of audiences he can pull in he'd be using the very best/most expensice of everything.

But thanks chaps I've ordered a few bits from that Nisbets site now

[Pothole]

Very best does not necessarily always equal most expensive and vice versa, especially with commercial cookware.

[peter tdci]

I'd rather buy Bourgeat than any 'celebtity' chef branded stuff.

I've had some of their stainless saucepans for years. They wouldn't win any beauty contests (handles spot welded on - no shiny rivets), but they are built like tanks and will probably outlast me! The non-stick coating in the frying pans is tough as well.

[21TonyK]

I use Bourgeat at work and home. At work they last a year, at home 2-3 so don't think if them as being life-long. They are better than most supermarket pans though.

Personally I see pans et-all as consumables, they do wear out.

[SVX]

I've always used Vogue for the really tough stuff pan-wise; what beggars belief is the poor knife discipline on TV programmes such as Great British Menu and Masterchef the Professionals - they may as well try and chop things with a spork.

[Cotty]

21TonyK said:

I use Bourgeat at work and home. At work they last a year, at home 2-3 so don't think if them as being life-long. They are better than most supermarket pans though.

Personally I see pans et-all as consumables, they do wear out.

Im expecting my cast iron to outlast me

[battered]

Cotty said:

21TonyK said:

I use Bourgeat at work and home. At work they last a year, at home 2-3 so don't think if them as being life-long. They are better than most supermarket pans though.

Personally I see pans et-all as consumables, they do wear out.

Im expecting my cast iron to outlast me

It probably will, but making an omelette without it swimming in oil is a tricky number.

[21TonyK]

Cotty said:

21TonyK said:

I use Bourgeat at work and home. At work they last a year, at home 2-3 so don't think if them as being life-long. They are better than most supermarket pans though.

Personally I see pans et-all as consumables, they do wear out.

Im expecting my cast iron to outlast me

And mine, me. Tell you what though, you put hot cast iron through enough hot-cold cycles and the pan starts to become more brittle. My Nans chip pan lasted 70+ years until I got hold of it. Now its reserved for *very* special occasions which include huge quantities of beef dripping

[Cotty]

battered said:

It probably will, but making an omelette without it swimming in oil is a tricky number.

I think one of the tips is a light wipe around with olive oil before you add butter to the pan.

[battered]

I'll try that thanks.

[Pothole]

Cotty said:

battered said:

It probably will, but making an omelette without it swimming in oil is a tricky number.

I think one of the tips is a light wipe around with olive oil before you add butter to the pan.

and don't wash it, just wipe with kitchen roll

[Cotty]

Pothole said:

nd don't wash it, just wipe with kitchen roll

I rinse out with warm water and a pot scraper. Dry, warm on the hob then a coat of http://www.campchef.com/cast-iron-conditioner.html

[Foliage]

Pothole said:

Cotty said:

battered said:

It probably will, but making an omelette without it swimming in oil is a tricky number.

I think one of the tips is a light wipe around with olive oil before you add butter to the pan.

and don't wash it, just wipe with kitchen roll

That's not how it works, if you season it right iron can be both non-stick and washable normally. Washing with a detergent wont wash off the coating as its plasticised, the oil is heated up to such a temperature for such a long time it changes state. What I find is that on initial cooking your food sticks but as it gets close to being done it lifts and isn't stuck.

[Pothole]

Just passing on what my mother did for at least 30 years with her el cheapo aluminium omelette pan (which was never used for anything else. It was kept in a plastic bag in the cupboard between uses.