ISO: Frying pan that is easy to clean

questioner

Mon, Jun 17 2019, 9:22 pm

I've gone through lots of frying pans that end up with gunked on eggs that don't scrape off or non-stick coating that does scrape off.
Looking for recommendations for good frying pans that will last.
Is a copper frying pan more likely to last?
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Amarante

Tue, Jun 18 2019, 4:18 pm

You really need two different frying pans:

A good non-stick for eggs because everything else can be cooked easily in a regular high quality pan if you use the right cooking techniques.

A heavy pan is critical because a light weight flimsy pan heats unevenly which causes hot spots and sticking and burning.

A copper pan has nothing to do with whether a pan will release food easily. It has to do solely with conductivity as copper is an excellent conductor as is aluminum. However, cheap aluminum pans are thin and flimsy so are not good for cooking except as stock pots which are just being used to boil water or other liquids. However, they don't provide good even steady heat.

The most expensive pans are fully clad - I.e stainless steel "clads" all parts of the pot/pan up along the sides. Cheaper pans which can also be good for sautéing (but not oven braising) are clad only on the bottom and have stainless sides. This can also cook well if you have a heavy bottom which is even. Caphalon makes some excellent anodized aluminum pans which I like as well.

If foods (except for eggs) are sticking in a regular pan, your technique is wrong - you might be cooking at too high a heat so food is sticking and burning. Also, the best way to clean a pan is to deglaze the fond with a bit of liquid at the end. This completely picks up the tasty fond and serves the dual purpose of minimizing any cleaning as well as being the basis of a delicious pan sauce.