I have one of those stoves with heater plates. Today I forgot to turn one off so it was on full heat for quite a while before I came out of my bedroom and realised the whole kitchen and hallway was all smoky. Now, the stove is alright, I hope. The pan, that was on top of the plate that was on got quite damaged. And now there's small lumps of what feels like plastic or something. It was a nonstick pan so uhh can i still use it? Should I buy a new one?
[QUOTE=D3TBS;34840510]I have one of those stoves with heater plates. Today I forgot to turn one off so it was on full heat for quite a while before I came out of my bedroom and realised the whole kitchen and hallway was all smoky. Now, the stove is alright, I hope. The pan, that was on top of the plate that was on got quite damaged. And now there's small lumps of what feels like plastic or something. It was a nonstick pan so uhh can i still use it? Should I buy a new one?[/QUOTE]
If I were you, I'd just get a new one. If you use it again the nonstick coating that was burnt will get on your food, no matter how much you clean it.
hmm yeah I guess so. What should I get then, another nonstick pan? or one of those steel pans, whatever their names are
That's nothing, My whole kitchen stove burned last year.
The pan's done for, the hob will be fine though.
Getting a new one tomorrow maybe. Do you recommend any type of pan?
if you want a non-stick pan again, buy one.
if you think you'd get better use of another pan then buy a different one.
If you get a steel pan, make sure it at least has a silicone grip. Ones without them are a pain in the ass.
[QUOTE=MangoJuice;34860225]If you get a steel pan, make sure it at least has a silicone grip. Ones without them are a pain in the ass.[/QUOTE]
if it's a saucepan yes, having a synthetic grip makes it really easy to use.
if it's a (non stick) stainless frying pan, it's better to have an all metal handle in my opnion. it means you can just easily pop the whole pan in the oven. if you're for example doing a thick piece of fish you can pan fry both sides and then pop it in the oven to finish, you just have to use a towel when you're handling the pan.
Cast iron pan. It'll last you forever.
£££
[QUOTE=Autumn;34940494]£££[/QUOTE]
cast iron (non enamelled) is pretty cheap. it's also unwieldy, heavy and difficult to quickly change the temperature of.
it also has great heat retention, cooks evenly, and will knock out a robber in one hit.
[QUOTE=Autumn;34940494]£££[/QUOTE]
Get a job
Got a wok now so no more making stir frys with a regular pan and losing the odd chilli.
i have a job...
doesn't change the fact that cast iron is more expensive than most other types of pan, and like mike said, is also unwieldy, heavy and difficult to quickly change the temperature of.
I use cast iron ones, and have to say that I personally enjoy them. The weight is the biggest issue, though, makes draining rice an exercise in left arm strength.
Cast iron would be good if you could afford it, if not go for one with a copper base
well, I only came back to the cooking section now. My roommate (the owner of the pan) said that he would buy a new one himself because he wants to check the pans himself.
Later that day he knocks into my room, raging about how I destroyed another pan which costed him around 150€ and that he had that one for around 10 years, which is bullshit because I almost never used that pan. But yeah
Anyway, now I'm using another pan, that is it kind of a bad condition so I'm trying to stay away from it.
I would totally love to have a wok, would make stir frying so much easier, but as I mentioned above, the stove is an electrical one. Prices ran from 15€ to 40€ or more.
So yeah I'll just wait for him to get a new pan, which is going to take forever.
I think it's good to have all 3 of the pans discussed. I like the non-stick ones for eggs and stuff like that.
But i have gotten my 2 cast iron skillets perfectly seasoned and i use them more than any other pan i have. I don't change temperatures too frequently, so that's not really a problem. Also being able to throw them straight into the oven is nice. Same for an all metal (no grip handle or anything) steel pans are nice.
But if you just want something cheap to cook in every now and again just get a decent sized non-stick pan.
[QUOTE=Autumn;34944692]i have a job...
doesn't change the fact that cast iron is more expensive than most other types of pan, and like mike said, is also unwieldy, heavy and difficult to quickly change the temperature of.[/QUOTE]
[url]http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_1?ie=UTF8&qid=1336499828&sr=8-1[/url]
$21, strip the seasoning and season yourself, that'll get you a decently non-stick surface that with proper care, will outlive you. Teflon pans have an average life expectancy of ~5 years. It's not that expensive immediately, and it's way cheaper in the long run.
To be fair, some people don't want to deal with seasoning a pan, which I can respect.
get a copper pan
[QUOTE=InvisibleTed;35876201][URL]http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_1?ie=UTF8&qid=1336499828&sr=8-1[/URL]
$21, strip the seasoning and season yourself, that'll get you a decently non-stick surface that with proper care, will outlive you. Teflon pans have an average life expectancy of ~5 years. It's not that expensive immediately, and it's way cheaper in the long run.
To be fair, some people don't want to deal with seasoning a pan, which I can respect.[/QUOTE]
I didn't even know they made pre-seasoned pans. Wouldn't that be annoying though? There isn't one general seasoning that tastes good for everything. Plus the longer you cooked something, the more seasoning it would leach out.
Also a large amount of reviews are complaining that the pan literally cracks in half when put on heat. Not very safe if you ask me. Imagine if you were cooking something with a lot of grease/oil and it randomly decided to crack and spill it all into the flame.
There are also quite a few complaints of it being higher in the middle than the edges, causing the middle to heat faster and all of the liquid to run to the edges.
[QUOTE=Collin665;36020043]I didn't even know they made pre-seasoned pans. Wouldn't that be annoying though? There isn't one general seasoning that tastes good for everything. Plus the longer you cooked something, the more seasoning it would leach out.
[/QUOTE]
Err, what? Unless I am misreading your post, you're thinking of the wrong seasoning. Seasoning, when referring to cookware, is treating the pan with fats that creates a surface that is more stick-resistant than an unseasoned one. Mostly it is done at home but I guess this seller is selling them with the seasoning process already completed.
[QUOTE=Autumn;34944692]i have a job...
doesn't change the fact that cast iron is more expensive than most other types of pan, and like mike said, is also unwieldy, heavy and difficult to quickly change the temperature of.[/QUOTE]
you can get a cast iron pan for $10 at a local hardware store. is it really that expensive to get cast iron in the uk?
Cast iron pan really is the way to go. sure it has some downsides but it provides the best results
[QUOTE=Myt0l1st;36069017]Cast iron pan really is the way to go. sure it has some downsides but it provides the best results[/QUOTE]
this is a gross overgeneralisation
literally cast iron pans are the best solution for a mere handful of things.
I do that regularly too.
One time I snoozed out due to being tired and forgot my heat plate at max heat. When I came to about 30 minutes later, I walked into the kitchen and this massive heatwave just hit me right in the face and that's when I realized my little error.
Silly me.
[editline]24th May 2012[/editline]
Also, a good quality frying pan is an investment.
I bought my ScanPan ceramic titanium frying pan for ~70€ and that shit is grand. Doesn't bend, heats up quick and evenly and it's easy to clean.
I don't really like the hassle that comes with a cast iron pan, because you need to lubricate it all the time. I only use it for making pancakes, because those come out awesome in a cast iron pan.
[QUOTE=mike;36069564]this is a gross overgeneralisation
literally cast iron pans are the best solution for a mere handful of things.[/QUOTE]
I should have added that i prefer iron cast for cooking meat and similiar products. Teflon would be better for allround use
[QUOTE=Myt0l1st;36092269]I should have added that i prefer iron cast for cooking meat and similiar products. Teflon would be better for allround use[/QUOTE]
As far as all-around use, a regular stainless-steel pan would be best for most people. Cast iron can be used for nearly anything, but that's only with an investment of time and effort into the seasoning process. Teflon is nice, but unless you take meticulous care of the surface, it will lose its non-stick quality within 5 years. I would recommend owning (in addition to a stainless steel pan) a teflon pan over a cast iron one, simply for eggs. (Again, cast iron can do eggs, but there's more time/effort involved.)
Buy a new one. My dad once left a glass tray(with this dessert we had been planning for days.)on the stove, I woke up to this loud explosion-like sound, it had shattered. My dad was lucky to have not gotten hurt.
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