The amount and type of frying pans available are numerous and can be quite overwhelming. In this post I hope to help you with what I consider to be essential, and what I consider to be a luxury. If you are starting out then I can highly recommend that you spend your money once, and buy the best. I have Le Creuset and Scanpan frying pans at home and the quality is what counts. They will last a lifetime! The first frying pan on your list should be something versatile and that you can use for anything and everything. A large non stick frying pan is perfect for meat, making eggs and crêpes.
Next I would get a stainless steel sauté pan that has a lid. This can be used for getting a lovely brown colour on your proteins, as well as cooking clams and mussels. I have both a lidded and non lidded stainless steel frying pan.
Now that you have the two basic frying pans you can slowly add to your collection. I have an oval shaped non stick frying pan for frying fish and a cast iron flat crêpe pan which I can also use for crumpets. My most recent purchase has been an omelette pan which is non stick and is perfect for a 4 egg omelette. I use it to make scrambled eggs and it fits perfectly into my oven.
You should not need more than this to make your collection of frying pans complete.
Disclosure: I have been given permission to use these images from yuppiechef.com and a big thank you goes the Yuppiechef team for this! This post is in line with my blogging policy.
What I blogged:
- one year ago – Bread Maker Pizza Dough
- two years ago – Challah | Kitka | Braided Bread
- four years ago – Bone Marrow and Artichoke Heart Risotto