Looking for pan recommendations (Europe based)

I currently have a set of some Teflon non-stick pans, a wok from Ikea (which is a bad combination I guess, the nonstick coating and the high temperatures required) and a Lodge cast iron (which I don't love at all). I'm looking for a pan or a set of pans to use for frying steaks, burgers, creating fond and pan sauces etc that are also oven safe. I also want to be able to use acid with it. I have a ceramic top electric stove.

Anyway, I was looking into De Buyer pans as they're European and I'll have not problem getting them, but I'm a bit overwhelmed by choice.

Also, are Ikea steel pans like this one any good? http://www.ikea.com/us/en/catalog/products/60232766/

Find more posts tagged with

What About Tools?

Comments

tshewman

I have a set similar to this http://www.overstock.com/Home-Garden/Cuisinart-Chefs-Classic-10-piece-Stainless-Steel-Cookware-Set/4008169/product.html that is also induction ready (BTW - if you can afford a single induction burner, splurge, it is worth it!So, I'm not sure if that is the exact set, but I have been very pleased. I use my single induction burner almost more than I use my gas - which I like a great deal). I also have a number of Lodge cast iron pans (as well as 2 of their dutch ovens) which I use frequently as well. Lastly, on my list due to the rave reviews here is http://www.darto.org/us/ They have good reviews thus far.

eagerMoose_104458

Thanks for your recommendations, I'll try to find something similar. I was looking for European manufacturers specifically because the American ones are a bit more difficult to find here and shipping them (if even possible) is certainly not worth it

rutjens

For frying I highly recommend Buyers's. They are indestructible tanks in the kitchen. just treat them nice and they will easily last a chef's life

tshewman

Darto would be worth emailing/contacting as I believe they have international distributors.

artstype

What is the matter with the Loge pan? Perhaps if you could share your experience you will get some good advice. I have used such pans for years without problem (obviously they do not do well with acids), but they are great for pan roasting.

eagerMoose_104458

Oh it roasts well, but I find it to be a pain in the ass to clean to be honest

I have a tiny sink, it's heavy as hell and whenever there's stuff to scrap off or more juices and fats than I'd be able to just wipe off, the cleaning up is a hassle. I know these pans get better with time, but I'm lazy I guess

Either way, I need something that can be used with acids as well.

artstype

Yes, you need a stainless steel pan (so do I!) for acids. I have heard interesting things about carbon steel, too. One day soon...

In the mean time, I will state what is well known, just to be sure about cleaning cast iron. Do not use any detergent. A brush is OK (not metal), and you can add kosher salt to a bit of hot water if it is bad. You want to accumulate oils that are polymerized (the process of seasoning creates a non-stick long-chain polymer from the oil on the surface of the pan) to be preserved, which is why you clean them mostly by wiping them off and rubbing with a neutral, high-temperature oil when finished. They are amazing for pan roasting chicken and duck. I like to render out chicken fat by cooking it skin side down on a low temperature until the skin is quite crisp, then turn over for a quick sear and finish in oven. If you season it in between the skin and the meat, the fat draws the flavor deep into the flesh. Lowers fat content and basically fries the chicken in its own fat. Intense flavor and totally moist. Duck also awesome this way.

Lisa_Dermody_742050

Not working your links. You can see Frying pan this and Judge it.

Lisa_Dermody_742050

Lodge pan is good of my side. You get more information abou this Lodge pan. See this.. https:www.kitchengearpros.com