Stainless Steel Frypan

ClintonL on 07/05/2025 - 00:36
Last edited 07/05/2025 - 00:38

Hi all, so I've finally been scared enough from the barrage of media saying non stick/teflon are bad for you and am now willing to spend 3x the time cleaning a stainless steel pan. (Yes i know if i use oil, wait for it to be hot enough, test with a drop of water yada yada)

Looking for a frypan around 24-28cm. Looking to spend under $100 on it, I saw the tefal virtuoso and scanpan on amazon. Wondering if these are the go or if there are any better options.

EDIT: Forgot to mention needs to be induction compatible.

Thanks

Home & Garden Cookware Frypan

Comments

    • ForkSnorter on 07/05/2025 - 06:54
      +7

      non-stick coating

      Non-stick coating is plastic (PTFE). That thing is lined with plastic. When non-stick coating wears off, as it always does, where do you think most of that delaminated plastic is going?

      • tenpercent on 07/05/2025 - 07:09
        -4

        where do you think most of that delaminated plastic is going?

        It would be going into your food and/or down the drain, mixed in with sh*t and p!ss and all sorts of cleaning chemicals, petrocarbons and industrial waste (they use the same sewer system as houses) and then straight back into your tap water (if you're in Sydney). So even if you're avoiding non-stick crap to limit your exposure to PFAS, PFOS, PFOA etc, Sydney Water doesn't care and will give you some exposure anyway.

      • Fredfloresjr on 07/05/2025 - 09:14
        +1

        Bro, you are really thinking too much. Do you wear n95? Please do, too much toxics in the AIR.

        https://www.ozbargain.com.au/node/879754

        • ForkSnorter on 07/05/2025 - 09:39
          +5

          That's a bit different. With non-stick pans, you are really ingesting a lot of microplastics.

          • hamroll on 09/05/2025 - 14:41

            @ForkSnorter: i've been listening to podcasts of people who have completely elimated plastics from there life, including clothing, food storage. It's probably something that if you're truly concerned, then maybe paying attention to many other areas of your life that has exposure to microplastics is important. Cutting out one area is beneficial but maybe not greatly impactful in the grand scheme of things.

            • cobknob on 09/05/2025 - 23:55

              @hamroll: Start with water, food and get an air purifier for the house. Then you can go with products that have contact with food, and clothes and that about does it with plastics. Obviously I'd limit chemicals too!

      • rumblytangara on 07/05/2025 - 09:36
        +1

        Non-stick coating is plastic (PTFE).

        Agreed, PFOA-free just means PTFE. When PTFE is heated too much, it starts offgassing. This starts around 250C which is easy to reach if you leave a pan heating on the stove and take your eyes off it for a couple of minutes- you can see grey smoke rising out of the Teflon.

    • coffeeinmyveins on 07/05/2025 - 08:58
      +16

      OP: I want stainless steel because i don't want non stick crap
      Hybroid: Here's stainless steel with non stick crap

      • Gunnar on 07/05/2025 - 11:11
        +2

        Not just that - Kmart cookware with nonstick crap

    • bargaino on 07/05/2025 - 10:25
      +14

      here is a better one that is just as cheap, but also what the OP asked for:

      https://www.ikea.com/au/en/p/ikea-365-frying-pan-stainless-s…

      more up-market:

      https://www.ikea.com/au/en/p/sensuell-frying-pan-stainless-s…

      IMHO, everyone should have both teflon and steel pans. Use the steel for extra hot asian-style frying, or searing a steak.
      Non-stick is good as long as you keep below the smoke-point of your cooking oil.

      • big ol bargs on 07/05/2025 - 14:23
        +3

        Great suggestions from bargaino. +1 on the sensuell. I've got one and works great.

        I agree, there's a time and place for a non-stick pan. I also use the ikea non stick, just follow the basic rules.1. Don't go crazy hot with it and 2. Only plastic or wooden utensils on it and you'll be fine.

        • dafatha on 07/05/2025 - 15:24
          +2

          Second the sensuell, theres not many triclad, seamless stainless steel pans and most are around $250RRP

          The sensuell is triclad with a seamless rim for only $69

          • Connected on 08/05/2025 - 17:02

            @dafatha: I have both the Ikea sensuell and the Demeyere controlinduc fry pans and tbh, I don't see much difference in performance and ease of cleaning.

      • johnno07 on 07/05/2025 - 20:06

        I've never bought IKEA cookware before (I'm a fancy All-Clad man), but that Sensuell one looks shockingly well made for $69. That grip is a bit of a bummer though. I feel like that's the part that will fail/get ratty prematurely. Not really sure what the point of it is given the top of the handle is stainless :S

      • Crimzic on 08/05/2025 - 10:17
        +4

        I've got both 28 cm Sensuel and 24 cm 365+, they perform about the same despite almost x3 price difference; 365 feels slightly easier to clean because of shiny surface. I like the expensive one more, of course: it has a nice weight to it and better heat distribution.

        • Nalar on 09/05/2025 - 16:27

          I couldn't work out any real difference between the two Ikea so I went the cheaper one. Glad you've confirmed they are basically the same.

          • Crimzic on 09/05/2025 - 17:35

            @Nalar: Well, people say that the base plate of 365+ may separate over time, but I have had three IKEA pots with the same design for 10+ years and they've been fine so far :-D

        • fatcat123 on 13/05/2025 - 10:59
          +1

          Thanks for sharing. I have the 365+ and was wondering if the "metallized base" would wear down quickly.

    • Protractor on 07/05/2025 - 10:26

      The title in K marts ad should include coated SS frypan.

    • supersabroso on 07/05/2025 - 23:01

      They are all dodgy, he's correct with the kmart one as you should be replacing it every year (or more frequently depending on how often you cook) to keep yourself healthy.

    • MrMarket on 08/05/2025 - 13:57
      +3

      all non-stick coating are toxic in one form or another, some are worse than other, Cast iron or stainless steel are the way to go

  • shadyscab on 07/05/2025 - 06:04
    +2

    Check out a commercial kitchen/caterers supply mob, if you want good, reasonably priced ss pans

    • Dsiee on 07/05/2025 - 12:32

      Yep, I get Forje stainless stuff as a staple. They are great quality and a 280mm frying pan is $65inc. A conical saucepan or saucier is a really useful pan to have too. Being commercial pans means they are cheap, effective and bulletproof (probably literally and metaphorically).

  • ForkSnorter on 07/05/2025 - 07:59
    +1

    I have a 26cm scanpan, and it's not big enough for things like bacon and eggs (with tomato and mushroom) or meals for 2 people. So, would recommend larger. I'm also looking for one 28cm or larger.

    • frewer on 07/05/2025 - 13:30

      I have a 32cm scanpan ( bought it under $100 ), it's been a few years now. Work like a charm, good enough for 4ppl. Yes I used it on induction stove top as well

    • andyfc on 07/05/2025 - 16:29
      +1

      I have a 28 cm Scanpan stainless frypan. Big but not too big
      Bought it approximately 12 years ago.
      Use it multiple times per week. No indication of wear.
      Great bit of kit.

  • teacherer on 07/05/2025 - 08:23
    +2

    Scanpan is nice

    solidteknic noni is nice but $$$

  • sumyungguy on 07/05/2025 - 08:29
    +8

    Have you looked at carbon steel? Like de Buyer, among others

    • bargaino on 07/05/2025 - 10:32

      I've tried that, but cannot find a use case where teflon or stainless steel does not do a better job. Or even enamelled steel.
      The non-stick patina performs poorly compared to teflon, and for high-temp steak searing, stainless does the job equally well but is easy to clean, and low maintenance.

    • Taita on 07/05/2025 - 23:29

      Love the Debuyer carbon steel crepe pan we have for a few years now.

  • coffeeinmyveins on 07/05/2025 - 09:01
    +4

    EDIT: Forgot to mention needs to be induction compatible.

    All stainless steel will be induction compatible.

    Not all stainless steel is the same. I have a scanpan frypan and also a wok style one from Team Skottsberg which was a lot more, but I tend to use it for 90% of my cooking.

    Don't give up with stainless when you get it. 99% of the time when people get frustrated with it, it's their cooking method. There's several key things to be aware of when cooking on stainless such as heating it up properly and doing the "water bead" test before putting oil on, letting food naturally separate etc.

    Get yourself a stainless steel cleaner too for when there's baked on stuff, don't use metal utensils, don't use a steel pad to clean it and don't shock it with cold water after using it.

    Love it and it will last for decades.

    • Taita on 08/05/2025 - 10:42

      I found some of our very old stainless steel pans don't work on induction. Must be the base layer.
      Now i do the magnet test.
      If it sticks strongly to base of pan, it works well on induction.
      If it sticks weakly or doesn't stick, then don't use it on induction.

      • MrMarket on 08/05/2025 - 14:04

        that because they use different material for the base probably Aluminium or use cheaper stainless steel in the 300 series which doesn't contain good amount of ferromagnetic

    • Bidet Mate on 08/05/2025 - 11:19

      doing the "water bead" test before putting oil on

      What oil do you use?
      I'm trying to avoid the veg ones but the good olive oils aren't compatible with the bead test temperatures.

      Beef tallow is awesome for steaks but expensive and not great for less meaty dishes.

      • nea ozb on 10/05/2025 - 09:53
        +1

        Coconut oil, avocado oil, hi oleic peanut oil, macadamia oil

    • ratman on 09/05/2025 - 11:28

      Definitely not true. To work with induction the metal has to be ferromagnetic. Most common grades of SS are not ferro magnetic. You need to make sure they are listed as induction compatible or they will not heat at all.

      I have many very high end stainless pots from well before induction cooktops were a thing, and none of them are magnetic, and they don't work on induction.

      • coffeeinmyveins on 10/05/2025 - 07:57

        well that's something new. makes sense and why i see pans with "copper bases" I guess.

        • ratman on 10/05/2025 - 22:01

          Copper base is a layer of copper as part of a metallic sandwich base to help with even heat over the base. Copper is a great heat conductor, stainless is not.

  • Slurped on 07/05/2025 - 09:03

    I was in exactly the same situation and decided on 2 scanpan pans. It took a 2-3 cooking sessions till I figured out how to stop things sticking but I am very happy with them now. I’ve only cleaned them once with bar keepers friend and they looked brand new again.

  • Cheaplikethebird on 07/05/2025 - 09:18
    +3

    You'll have this pan for life, up your budget a little, set up an alert and grab an 12-inch All-Clad D3 fry pan when it drops to $200 on Amazon. Top of the line when it comes to stainless clad pans.

    • GordonR on 07/05/2025 - 09:41
      +2

      Or just buy it now for $192?

      https://www.petersofkensington.com.au/cookware-knives/cookwa…

    • Aureus on 07/05/2025 - 10:35

      I have All-Clad cookware.

      Some of their cookware can't be put in the dishwasher. They were sued over this and settled in the USA.
      https://www.americastestkitchen.com/articles/6466-what-the-a…

      I have impacted cookware from All-Clad, but not being from USA I get nothing. I would recommend staying away from this brand.

      • ForkSnorter on 07/05/2025 - 10:48

        Why would a dishwasher damage a stainless steel pan?

        • Aureus on 07/05/2025 - 11:05
          +4

          Because the middle aluminum layer is exposed on the edge. That layer gets damaged by the dish-washing powder, but the stainless steel layer above and below is not impacted. As a result you get a sharp lip around the edge.

          Other multi-layered cookware have the same issue, but All-Clad advertised that their pans were dishwasher-safe, when they never were.

      • Cheaplikethebird on 07/05/2025 - 10:51
        +3

        This is universal for stainless clad pans due to the exposed aluminium layer at the edge of the pan. So you can get a worse performing pan without an aluminium layer (worse heat distribution) or just get stainless clad and wash by hand.

        All-Clad topped SeriousEats reviews for years until MadeIn came along and the equivalent MadeIn pan is about twice the price. MadeIn also advises not to put in dishwasher.

        • Aureus on 07/05/2025 - 10:58
          +1

          Yeah I didn't realize this at the time. The pans used to say dishwasher safe, but they never were. They should be responsible for replacing all impacted cookware IMO.

          My D3 pot has a noticeable lip after being in the dishwasher like 2-3 times.

          • Cheaplikethebird on 07/05/2025 - 11:00

            @Aureus: Yeah that is shitty of them to advertise being dishwasher safe but as long as you know not to put in the dishwasher All-Clad is the go.

    • ThadtheChad on 08/05/2025 - 16:42
      +1

      We initially got an All-Clad D5 pan. Loved it so much after a few years we got the whole set of pots and pans.

      Few years hence, they're pretty much the mainstay of our kitchen and we cook A LOT!!

  • Blargman2001 on 07/05/2025 - 09:56

    If you just want to avoid Teflon and other harmful chemicals, have you considered a ceramic non-stick fry pan? They're chemical free and are almost as non-stick as Teflon.

    • dcep on 07/05/2025 - 23:57

      i read the user feedbacks/reviews of those tefal ceramics get sticky after a few uses

      • coffeeinmyveins on 10/05/2025 - 07:58

        yeah because the non-stickiness is achieved via a coating which is wearing off. There's no such thing as a "non-stick surface" that doesn't have a coating on it.

    • coffeeinmyveins on 10/05/2025 - 07:58

      They're chemical free
      avoid Teflon and other harmful chemicals

      My friend, how do you think they achieve this non-stick feature?

    • TEER3X on 10/05/2025 - 08:00

      Bro, water is a chemical

      Ceramic are garbage. I wouldn't want to be ingesting that either. Where does their non stick coating go after several uses?

      They simply stop working

  • iDroid on 07/05/2025 - 10:09
    +8

    I know you said stainless steel - but IMO you need a cast iron pan and a stainless steel pan (different uses).

    • Phoenixzeus on 08/05/2025 - 15:50
      +1

      What would you use a stainless steel pan for that you wouldn't want a cast iron for? I've just started using cast iron and use it for everything.

      • ThadtheChad on 08/05/2025 - 16:45

        Cast iron needs reseasoning, and retains a lot of heat, and is heavy as (profanity). Also cleaning is a bit of a pain in the balls.

        We reserve our cast iron for steaks and flatbreads and the like.

        Everything else gets cooked on the stainless steel all-clad pots and pans.

        • Vomo on 09/05/2025 - 11:02

          The cast iron crepe pans work well for a steak for 1 or 2, and it’s light

          • ThadtheChad on 09/05/2025 - 13:12
            +1

            @Vomo: Yeah we have one of those, but since my technique for getting really amazing steak involves spooning pooled butter and herbs back onto the steak to make it extra juicy, only a deep cast iron pan works.

            We use teh crepe pan for flatbreads, tacos and the like.

            • Vomo on 15/05/2025 - 19:45

              @ThadtheChad: Sounds like an awesome way to cook a steak!

              • ThadtheChad on 19/05/2025 - 09:04

                @Vomo: I like doing this instead of the reverse sear method for thinner cuts (reverse sear would overcook them).

                It's really good! This is a bit naughty as its not the healthiest thing in the world, but you can spoon the crispy garlic and burn bits onto some Japanese rice with some furikake, a teaspoon of japanese soup base and a raw egg.

                We love slicing up the steak in thin slices and piling it on top of the rice, and then adding a dollop of wasabi on top.

        • cannedhams on 09/05/2025 - 14:42

          I use exclusively cast iron, and have no idea why people have trouble cleaning them, or why they see the need to reseason them.

          You might get a spot of rust on them from time to time. So what? Just wash it off.

          • ThadtheChad on 09/05/2025 - 22:26

            @cannedhams: When you have all manner of cookware, pick whatever is personal preference/best kit for the job. If you haven't tried good stainless steel yet, you definitely should give it a go IMHO. I say this as someone who was an ardent "cast-iron" fan for years.

            Just a small point of clarification, I meant re-seasoning "touch-ups", not full on re-seasoning. Although I'm a bit OCD, my cast iron skillet has a mirror finish on the seasoning. There would be no chance, my cast iron or carbon steel kit would have rust on it.

            We are definitely quite familiar with cast iron cookware and have a lot of cast iron equipment (a few Le creuset dutch ovens and casseroles, a giant Staub, flat griddles,a crepe pan, and my big 5kg 15" Lodge skillet).

            At present, however, our preference is using our stainless steel/copper pans for general cooking (especially if it involves acidic materials like sauces and the like) and then cast iron for any large meat cooking (steaks, chops etc). Carbon steel wok/skillet for Asian high heat cooking.

    • TEER3X on 10/05/2025 - 08:02

      I don't think you need cast iron at all.

      I prefer to use it for steaks, but many pros swear by stainless

  • bargaino on 07/05/2025 - 10:18
    -8

    the barrage of media saying non stick/teflon are bad

    You mean social media ?
    Stop listening to nutjobs on Facebook. Telflon has never contained harmful substances. However, the factories making it have been a local problem with PFOA . This is the basis of the stories.

  • Protractor on 07/05/2025 - 10:22
    +1

    The OP has landed on SS,so why(as usual) are other ppl throwing in everything but SS as an option??

    Go the full monty?>
    https://www.ozbargain.com.au/node/904376

  • Allan on 07/05/2025 - 10:39
    +2

    I've had success with Ikea's stainless steel frying pan

    both the 24 and 28cm is the same price $69

    https://www.ikea.com/au/en/p/sensuell-frying-pan-stainless-s…

    I paid closer to $50 many years ago for the 24cm and considering it has 15 years warranty, feel like this one is the bang for buck pan

    Didn't go with cast iron because of how heavy it is

  • mreddie on 07/05/2025 - 10:55

    Tefal have a 4 set going on Amazon at the moment, paid just over $100 and includes delivery if on Prime.

  • eek on 07/05/2025 - 11:36
    +1

    I have been using a DeBuyer carbon steel, Lodge cast iron and All-clad stainless pan over the last 7-11 years. Most frequently used is the Lodge cast iron pan. I like that I can stick the stainless pan into the dishwasher though.

    You can get excellent Maillard reaction on steaks on the Stainless - comparable if not better than cast iron. Buying a high quality stainless with solid base should help with more even heat distribution. I cook with natural gas. Lastly, I do have a Scanpan teflon pan which I only occasionally use for making omurice.

    EDIT: https://www.petersofkensington.com.au/cookware-knives/cookwa…
    Wow, I'm sure it cost me around $200 to buy one of these last time I was in the US. I'd say most of the Tefal and Scanpan products with laminated layers/copper layers should be quite good.

    • ThadtheChad on 08/05/2025 - 16:48

      It's even cheaper overseas. We got a large All-Clad D5 set for just under $2k a few years ago. Was easily one of our top kitchenware purchases that we don't regret a wee bit.

  • pitiek on 07/05/2025 - 11:41

    While on this topics, any stainless steel wok and bigger pot recommendation?

    • slackerman on 07/05/2025 - 11:55

      I have an electric stainless steel wok from sunbeam that I bought from FB marketplace for $50.The only thing is, you can't work on it the way you would do on a traditional wok using their handle, like flipping and tossing action but other than that its pretty much ok.

    • coffeeinmyveins on 07/05/2025 - 14:18

      I have a wok stainless steel pan from www.skottsberg.com and it has been my go to for 90% of my cooking lately.

  • tsunamisurfer on 07/05/2025 - 11:44

    As with all OzB's, I have a cast iron pans, Lodge or IKEA or others.

    I love them.

    I also tried stainless steel and I could not get it to not stick, even with oil.

    I think I will stick with cast iron but I know it can be done I have seen it on YT videos.

    • SydStrand on 07/05/2025 - 15:35

      Stainless steel has a bit of a learning curve, but once you know the temperature you can start at by feel, sight, or your specific hob setting, it's basically nonstick. Also doesn't need seasoning, and can handle soaking, unlike cast iron.

      • Charmoffensive on 09/05/2025 - 11:45
        +1

        Used to work as a line cook in a commercial kitchen: Stainless steel will always get shit burning and sticking to it unless you use a buttload of fat/oil. The secret to why most restaurant food tastes good is also the reason why they can get away with using stainless steel.

        I'd recommend most home cooks use a nicely seasoned cast iron for most jobs and keep a teflon pan around for the odd time you do really delicate things like crepes or french ommlettes for a perfect, no fuss finish; A little bit of non stick won't kill you any more than a processed sausage will.

    • surg3on on 08/05/2025 - 19:21
      +1

      Clean it while it's still hot is how I manage steel.

    • Vomo on 09/05/2025 - 11:05

      I’ve never been able to master the not sticking with SS. If you’re cooking burgers or potato patties I find a really thin flexible spatula helps get underneath the food without separating the crispy layer.

  • Garbotoxin on 07/05/2025 - 12:57

    I got a stainless steel pan from one of the Scanpan deals around here - also do the whole water beading test and my food doesn't stick to the pan itself which is great.

    However I always get burnt grease/marks/stains after cooking and it obviously takes longer to clean (I've been getting out the steel wool/pad and barkeeper's friend to clean it). While it definitely cleans out - what am I doing wrong to always have this issue?

    Is it too much heat or not enough fat?

    • Cheaplikethebird on 07/05/2025 - 13:21

      You’re always going fo have some residue, I just give my pan a weekly hit with BKF but other than that it’s always pretty mottled. Ditch the steel wool as you’ll be damaging your pan that way. When you use the BKF you shouldn’t need to scrub hard, for hard spots give it a scrub then come back to it after leaving it for a little to loosen up with the BKF and lots of scrubbing back and forth is more effecting than adding lots of pressure.

    • kmwa on 07/05/2025 - 13:43
      +1

      I used to deal with stainless steels in the offshore/subsea industry.
      The rule was that you could only use stainless steel tools (wire brushes, or steel wool) on stainless steel surfaces.
      If ordinary carbon steel tools were used on stainless steel, you would get particles of iron embedded in the stainless steel surface which would cause surface corrosion and staining.
      So as long as you use stainless steel scouring pads or wire wool pads on your pans, you should be OK.

    • coffeeinmyveins on 07/05/2025 - 14:21

      However I always get burnt grease/marks/stains after cooking and it obviously takes longer to clean (I've been getting out the steel wool/pad and barkeeper's friend to clean it). While it definitely cleans out - what am I doing wrong to always have this issue?

      There's two problems here.

      The first is why you're getting burnt bits on the pan, and the second is how you're cleaning it.

      1) Burnt marks and stains

      You're getting burnt marks because you're heating the pan up too much and letting food burn. There's no rocket science here. Lower the heat, add more oil/liquid. fond is great, cabon is not.

      2) Cleaning

      Put the steel wool away, and don't use metal utensils. You can use these, but you're making it harder to make the pan non-stick with all the micro scratches you're introducing.

      BKF is fine for removing the super fine layer that remains sometimes, but generally the easiest way to remove marks is to add water to the pan and let it boil for 5 minutes. then scrape with a wooden spoon and it'll come right off.

  • Cluster on 07/05/2025 - 13:08
    +1

    After frying on stainless steel I soak the pan in some water with a drop of dishwashing liquid overnight. Next morning everything comes off very easily. Then it goes in the dishwasher.

    • rabid_monkey on 07/05/2025 - 22:03

      Similar to you, I usually add water to the still hot pan and put it back on the warm stove to soak. Then hand wash as usual after 30mins. Little bit of elbow grease and it’s good as new no matter how bad it looked earlier.

  • frewer on 07/05/2025 - 13:33
    +2

    It's calls forever chemical for any reason. They even made a movie about it https://www.youtube.com/watch?v=RvAOuhyunhY

  • Drakesy on 07/05/2025 - 17:25

    Get a le Creuset cast iron/enamel fry pan and abuse it for the better part of 2 decades.

    best use of $200 - less via marketplace.

  • peteru on 07/05/2025 - 20:15
    +1

    Do not buy an Aldi one (Crofton). I've got one - it's shit. The bottom is perfectly flat, but on the inside the centre of the pan is domed such that all the liquids drain to the sides and form a ring around the perimeter of the fry pan. Useless.

    • Embaloo on 08/05/2025 - 13:10
      +1

      There is an incredible aldi crofton one with a rippled base and glass lid. No long handle though. I'll post it below. Been looking for another one for yonks,l in casr i ever damage it. amazing if one can pick it up secondhand.

      Stuff doesnt stick. Can chuck it in the oven. Big, 28cm.

      Called "Cook Fry and Serve Pan". Got given it, wish I'd started using it earlier so I couod have grabbed more when in stock.

  • zuuutoootuuu on 07/05/2025 - 20:45
    +1

    Kitchen Warehouse carry a brand called Wolstead, they are incredible value!

    The Wolstead stainless series pans are made from 18/10 stainless and are dishwasher safe.
    I have a couple of the bigger ones (30cm, 3ply) and a coupe of scanpan axis. I prefer to use the 30cm Wolstead over the scanpan axis as they are not as heavy but have very good heat distribution.

    Btw, when I signed up instore they gave me sign up credit.

    26-28cm, 18/10 stainless
    https://www.kitchenwarehouse.com.au/product/wolstead-steelte…
    https://www.kitchenwarehouse.com.au/product/wolstead-steelte…

    30cm - 3ply, 18/10 stainless
    https://www.kitchenwarehouse.com.au/product/wolstead-superio…

    • Nuclearvodka on 08/05/2025 - 14:13

      I came here to post those

  • joolz50 on 07/05/2025 - 22:23
    -1

    This is about double your budget, but has a lifetime guarantee so long term it may work out cheaper. I bought the 13 piece set a few weeks ago and am absolutely loving them

    https://hexclad.com.au/products/25-cm-hexclad-hybrid-pan-wit…

  • BinnyC on 07/05/2025 - 22:57
    +1

    Essteele will be the best option, when on 50 percent off, will cost less than $120, a good reliable brand.

    Amazon commercial pan will also be good choice for $70 and has good reviews.

    • TEER3X on 10/05/2025 - 08:06

      Tramontina triply also good bang for the buck

      • BinnyC on 10/05/2025 - 09:48

        They are good but expensive here in Australia

    • mrtin on 12/05/2025 - 22:09
      +1

      Purchased a set of Esteele saucepans in 2017. Still going strong and will keep going strong for a long time no doubt. Purchased $165 for set.
      Esteele frypan is good too. It will last forever. Can't remember when this was purchased. A long time ago I'm sure.

  • Gdsamp on 07/05/2025 - 23:04

    Cheers

  • Taita on 07/05/2025 - 23:25

    I got a 8 in Lodge cast iron frypan and a Debuyer 10in carbon steel crepe pan. I don't miss the Nonstick ones anymore.

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