What s the deal with stainless steel

[PT1984]

I have in recent years been using Circulon Infinate. You could always get the full set pretty cheap. I m on my second set in 10+years. And I have a few extra sauté and chef pans too.

I have recently moved to induction. Only a 13a AEG unit but for me it s superior to gas. Especially when cleaning!

But I can t help feeling that the coating on the Circulons as it s wearing away certainly has no health benefits.

How is cooking with stainless? I mainly do ragu etc so that s no issue. Steaks etc I do in the gas Ooni. But I do a lot of stir fry, and especially fajitas etc where I like to get the pan super hot. The chef Ian is certainly well seasoned .



What should I be looking for? 3 ply? Is that the base or the walls? The bases of the Circulon are excellent at distribution heat, especially with induction.

Il probably start with a pan for carbonara. Something more bowl shaped.

Edited by PT1984 on Saturday 28th June 09:35

[Whoozit]

Even the Circulon pans warn you not to use on high heat. Which is useless in a wok pan

All our frying pans and stock pots are stainless now except one pan, for low temp stuff like eggs and omelettes. Get them as hot as you like for anything, they scrub up just fine afterwards. I got a cheap set of Amazon Professional and some low-budget ones for the stock pots.

[abucd4]

Converted years ago and never looked back

SS everything apart from a cast iron pan too.

Different method to coated stuff, get it oil-shimmer hot before throwing anything in the pan, and learn patience in not touching meat etc until it releases itself, and it’s perfectly non-stick.

3-ply or 5-ply is what you want. Le Creuset if you want to treat yourself, but the procook stuff is really decent too.

[PT1984]

Thanks all. I have plenty of cast iron. It really does worry me using them on the glass induction top!

I will probably go with Procook. Used their stuff in the past and it just works. Or the John Lewis 5 ply which looks. I still can’t find anything to match the above Circulon chef pan?

Edited by PT1984 on Saturday 28th June 19:35

[abucd4]

PT1984 said:

Thanks all. I have plenty of cast iron. It really does worry me using them on the glass induction top!

I will probably go with Procook. Used their stuff in the past and it just works. Or the John Lewis 5 ply which looks. I still can t find anything to match the above Circulon chef pan?

Edited by PT1984 on Saturday 28th June 19:35

JL look decent too but never tried them.

They all do Chef’s pans, have a look for sauté pans or Sauteuse.

Something like this maybe. I think the JL ones are more rounded if that’s what you’re after.

https://www.procook.co.uk/product/elite-triply-sig...

[Big Nanas]

I have a couple of Samuel Grove's SS pans, and they're very nice indeed. Their 'chefs pan' sounds like it would suit you.

[Sporky]

I have a mix of JL and Procook.

I slightly prefer the JL frying pan as it doesn't have rivet heads inside the pan, but only slightly. Otherwise they all work well and clean easily.

[PT1984]

Thanks all. Also saw the Samuel Grove's SS pans and they get good reviews. Do they have a thicker base? Or are they the same gauge throughout?

[Mahalo]

Demeyere stainless steel pans are the way to go if you want to buy something that will last a lifetime and their pans are some of the best. They produce excellent results.

[Sporky]

Most stainless steel should last ages. My first John Lewis one is over 30 years old and still going strong.

[craig1912]

Was going to say, how can stain,ess steel not last a lifetime? We have Le Creuset stainless steel pans and they are now a good 15 years old but look new. I don’t rate their non stick stuff though. Looking to get a couple of carbon steel frying pans to replace the non stick stuff