Frying Pan Recommendations

I'm looking at buying a somewhat "luxury" frying pan now that I am sick of eating non stick coating.

I want something I can use to cook with metal utensils.

Is this at $114.98 a good price?

Any other recommendations?

Edit: Trying to figure out if this is a good price point for something I can use metal utensils on rather than the discount.


  • 50% off cookware would be the absolute minimum i would be paying. RRP of cookware is ridiculous

    • More trying to figure out if 115 is a good price point for a frying pan I can use metal utensils with?

      • Regardless of what any manufacturer says, don't use metal utensils with a non-stick pan.
        The only "non-stick" pan you can use metal with is a fully seasoned iron/steel pan/wok.

    • 50% off cookware would be the absolute minimum i would be paying. RRP of cookware is ridiculous

      Same as luggage…

  • Fissler - and never use metal utensils on a non stick pan. That's why you're eating the coating.

  • +2 votes

    Aldi cast iron is my recommendation.

  • You shouldn't use metal utensils on any non stick coating (regardless of price) I thought?

    I stand corrected.

    Cookware with non-stick coating (care and cleaning)
    • Most metal utensils can be used except knives and whisks. However, care should be exercised when using any metal utensil. Avoid using sharp edged utensils and do not cut directly
    in the pan. Do not stab or gouge the non-stick surface. Accordingly, Scratching cannot be covered by the guarantee

    What are your cooking that requires metal utensils?

  • Estelle (per domani range) are quite good quality. They can withstand light use of metal utensils.

  • Get either cast iron or carbon steel pan. Properly seasoned. Use and abuse, super high stove top heat,high oven temps and never look back.

  • Plenty of Non-stick get destroyed from using on too high a heat.

    • Yeah this.

      Incidentally, I also ruined a stainless steel saucepan of mine because I accidentally left it on the induction hob on high with nothing in it. It got so hot it warped the bottom of the saucepan. I managed to scour out all the burns, but the fact it doesn't sit flat is a pain now.

      Having said that, induction is the best - love it.

  • Anything attached to the jamie oliver name is automatically 50% more expensive than it should be.

  • I was looking a decent frypan just like you and wanted something that would be easy to clean, even heat distribution and would not warp in 12 months. I also cook almost every day and wanted a pan that would be big enough and versatile to saute vegies, fry steaks and come with a glass lid so i could see the food whilst closed/steaming. Ended up choosing between the SCANPAN stainless steel IMPACT saute pan 28cm and a similar ESTELLE branded chefs/saute pan 26cm.

    I chose the SCANPAN mainly because that extra 2 cm diameter really is a game changer for me and not have to worry about my food flying out (haha) and can fit more meat in whilst pan frying. :). Also it was cheaper and i decide that buying individual pot and pans that i actually needed worked out more economically than buygin the 5/6 piece ESTELLE pack where the sizes may not have worked for the bulk of things I cook. SAUTE pan IMHO is more verastile than FRY pan because it is deeper and i feel you have more cooking area. It was also on special at EVERTON at $84 shipped to my house. a good buy and about 14 months on going strong :D I find sometimes sticking comes to user error and I am guilty of this, and having a Stainless steel pan has taught me to adjust my cooking method to using lower heat generally than before. I was using a generic alloy pan from aldi before the switch. Hope that helps a bit!

    • I second the Scanpan Impact series - bought a full set from Peter's of Kensington and love all of them. So easy to clean!

  • I like the higher end Circulon gear for non-stick, which loses very little coating over time and can handle high heats, including getting slammed in the oven. Often on sale.

    Carbon steel / cast iron is much cheaper but requires some seasoning effort (not hard). They make great pans. Not suitable for everything - e.g. very acidic foods, don't slow cook tomatoes in them. I like the de Buyer Carbon steel pans.

  • if you need to toss, cast iron isnt that great as it is generally heavy. but it is good for cooking things on the stove then chucking in the oven then serve on the table without needing to be replated. hmmm….spanish baked eggs….

    I use a scanpan impact stainless steel i got it at a discout. i think $30. good for tossing.

    I only use a non-stick for omelettes.

  • Never had a problem with my Tefal non stick pans, but I would never let metal utensils near them , no matter what the recommendations.

    As far as price goes, definitely hold out for the '25 to 50% Off Specials' that pop up now and then.

  • +3 votes

    For an Australian-made alternative, there is Solid Teknics.

  • I know it is very expensive, but we bought 1 per year of Lecrusset. our parents still have theirs after 30 + years and ours just gets better with each use. On sale, you can snag one for $150-$200

    I also started to cook more half fry/half bake which was really good.

  • spotlight having 40% discounts now on all cookware. saw a tefal stainless steel triply wok, scanned at 200 so would be $120 after discount. seems pretty good but dint buy cos still using previous buy also from spotlight but coated, I think the brand is saute, also pretty good, we use induction cooktop though.

  • +2 votes

    I would go with Solidtekniks if you want to avoid non-stick coatings and have a pan that will outlast you. They are Australian made and owned. You can buy direct from the website, or they often have kickstarter deals where they throw in bonuses when launching a new a product that is also discounted well below RRP.
    Kitchen warehouse also sell them, so if you wait for a storewide 20% off you can get them then, that's how I got my first pan and will never go back to anything else. Love supporting Australian made.

  • Solidtekniks is the only way to go. I've been cooking professionally for 20 years and this is the best pan I've ever used. They even have a "multi century guarantee". I use the Aus-ion pans and cure them myself. The more you use them, the better the pan gets.
    Don't bother with any coated or anodized pans as they all wear out eventually.

    • How are they for flipping, tossing food? Do the handles get too hot after a while? How long?

      Looking for a pan that can go in the oven but don't want to have to use a mitt when on the stove.

      • Check out the link from tyarrhea .
        These look the same specs as the Solidtekniks but a lot cheaper. Plenty of love for them on forums

      • Great for flipping. The handle doesn't get hot (just warm), even when smoking hot. I've put the whole pan in the oven many times, which in fact helps keep it seasoned. I even take it camping for open fire cooking.
        I've used a darto pan and I don't rate them. They heat too fast, like a $10 wok from an Asian store, and lose the heat just as fast. But not terrible.

        • Interesting that the Aus-iron are 3mm steel and the darto pans are 3-3.5mm but they don't hold the heat as well?

  • If you want premium and I mean premium, go All-clad. Check out Williams Sonoma website. Currently have sales on.
    Bought several things b4 and 100% satisfied.

  • I have the exact pan linked by OP, and its little 26cm brother. They were part of a Jamie set.

    Wouldn't use metal utensils often, if at all. With just hand washing over 2 years, the coating on the rivets is half gone. It's usually washed with the green nylon (scourer side) of a regular sponge.

    Confession: I've used steel tongs a few times to carefully remove food. A steel dessert spoon for stirring/tasting, but always careful to stay off the bottom.

  • Second for SolidTeknics. Australian made, wrought iron, so lighter than cast iron. Multi-century warranty, and you build up the non-stick coating yourself by polymerising oil/fats. They recently had a kickstarter to launch their lightning range, but this will hit their online store in the future.

  • DARK WATERS the movie is all I have to say. I'd stay away from Teflon/Tefal.

  • I really thought induction was the way to go a few years ago but not anymore.
    I've had three induction stoves and they have all broken down or had weird problems.
    For the past year I've been using a Lodge cast iron pan on an Iwatani Stove and it's awesome. It gets ripping hot so it's good for searing steak and my housemate cooked eggs on it the other day and it didn't stick!
    So my recommendation is cast iron, just keep it well seasoned. I would recommend Lodge but I'm sure there is good Aussie brand cast iron cookware.

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