CamelCamelCamel.
They are great. However I’ve started to use cast iron to cook with. I think it’s far superior, though you have to wash by hand.
I’ve got 4 cast iron and 4 stainless pans. They both have their uses. I find I get a much better sear on protein in a stainless
Agreed. And for a quicker meal where you're in a hurry stainless steel has the convenience, less heating time and less cleaning time.
Cast iron can be good though if you want to sear then put in the oven.
Also prefer stainless, cast iron overcooks the steak by the time all sides are seared.
Maybe need to work on the timing, but stainless is so easy.
However I’ve started to use cast iron to cook with. I think it’s far superior, though you have to wash by hand.
They're very different, so much so that it's meaningless to say that one is "superior" to the other.
Generally, my view (having grown up with a mum who was a chef) is that stainless steel is best for getting a good sear on a steak or crispy skin on a salmon because they get super hot very quickly and have a very flat surface which helps get an even sear, cast iron is best for frying or cooking things slow because of its temperature stability, and non-stick is best for things like eggs and pancakes.
That sounds fair.
I guess another thing now is some people are trying to avoid any non stick coatings for health reasons.
So then if you exclude those, what would you go with for eggs? I use carbon steel with a well seasoned pan.
I guess there’s also enamel coated iron.
I think there are some other types of pans that don’t have teflon style coatings but claim to have some degree of non stick properties, but I’m not versed in those
How do you avoid the inside edges browning?
NOT Letting stuff burn on it and spill I suppose, but it’s stainless steel…
Just get a steel wool and scour it clean.
Have been doing so, just worried that I'm gradually ruining it by using steel wool.
bar keepers friend
This. It works miracles
Which one? The large gold one is suitable for cookware and it is better value.
The silver cookware one looks like specifically formulated for stainless steel, bought this to try.
But for long term use, the large gold one is more economical, if it is equally effective.
btw the main ingredient in BKF is oxalic acid (deck cleaner)
Unavoidable if you do any high temp cooking, like steaks, I use Pink Stuff or Gumption, which ever is on sale.
I'm converted to soaking, then using baking soda and a Scrub Daddy. Cuts right through on my stainless with a bit of elbow grease.
try not to let food dry and burn up there. for anything you miss, deglazing should loosen most of it up. for mistakes or just a proper clean, heat vinegar and add baking soda, get an agitant in there - something firm but soft so it won't mark the pan, like a fabric scourer or a silicone spatula.
my pan is spotless on the inside, the outside is almost completely scorched. I like the contrast.
Have to purchase lid separately with the Amazon deal as well
Bro use a $1 dinner plate, put it upside down. Then use the same plate to eat dinner with. Wash that plate in the shower
😂
Child of covid lmao
Store that water to wash the car?
Rent the car out while it's parked up at work or home.
I use it to flush the toilet
This guy ozbargains
What about eating while having a bath, then washing the dishes in the bath tub? #peakbachelorlife
Fail lol
This is the way
This guy could take over countries.
Just make sure to install a garbage disposal.
Seems like a deal as im sick of non stick pans.
So are these better or worse?
Stainless steel is always better than nonstick.
not for eggs
@piiidx: Not for eggs that require low heat*
I love stainless steel but It's difficult to achieve runny French-style scrambled eggs with the higher heat required to achieve non-stick, which is why I still keep a non-stick pan on hand for certain use cases like this.
@ozbrijan: I agree with your point.
He also has a video on how to make scrambled eggs in stainless steel, haven't tried it myself.
https://www.youtube.com/watch?v=dFtkmInrlWw
I also have a non-stick pan for special cases but trying to see if I can do everything with Stainless steel.
@piiidx: Yeh I've seen both videos, I'm a big fan of Prudent Reviews!
You can see his eggs are quite hard scrambled by the end of the video, though all good if that's the kind of eggs you like.
@ozbrijan: As another option if you want to avoid the health concerns with non stick pans, you can use a carbon steel pan that’s well seasoned; it will not stick at low temperatures either, due to the seasoning.
It’s a little learning curve but works well once you’re used to it. Just like how with stainless you have to cook hot to avoid sticking (you don’t have to worry about this with carbon steel), the cleaning process just needs a little extra knowledge. I find I can just wipe it out with paper towel while it’s still hot and it’s usually almost clean just from that. But if you get things burned on to the pan you can scour them off with a chainmail sponge and they come off pretty easily. Rinse and dry and squirt some oil on it where required
They're for different purposes. Stainless steel is better for applications that require high heat, where non-stick coatings are best is in low-heat applications (e.g. scrambled eggs, pancakes…etc.).
At the end of the day, these are all just tools - just use whatever works for you. Judge cooking by the results, not the tools - how good you are at cooking is how good your food is, not whether you are a stainless steel purist.
Stainless steel requires a little bit more technique and patience to achieve a nonstick cooking, but otherwise better in most ways - especially since you can chuck it in the dishwasher.
Care to elaborate ?
@freeb1e4me: Let it heat up for 5 minutes on low to medium heat, then add the oil and let that heat up for another 1-2 minutes before using it.
@freeb1e4me: You don't even need technique!
Burn the hell out of whatever you're cooking, the beauty of stainless steel is being able to use a metal scourer and you don't have to gentle.
Anyways,
My technique for easy clean. Straight off the heat while the pan is still very hot, turn on the sink (cold water). Fill the pan with water (essentially semi quenching the pan). The temp differences or shock or whatever, causes cooked on things to fall off with minimal effort. Now use a sponge or scourer to get rid of stubborn bits or throw it in the dishwasher.
And this is works burnt rice stuck to the bottom of the pan, eggs, etc
@freeb1e4me: Heat management and adding the right amount of fat at the right time. It will require so practice as there is a bit of a learning curve.
I prefer carbon steel over stainless but stainless is better for acidic food like tomatoes.
@freeb1e4me: While using stainless steel cookware, there are two techniques to adhere too; first is to pay attention to the correct temperature, you can tell this if you springle some water droplets, they should aquaplane across the surface, skimming as solid droplets, the second task is to add a fat such as butter or oil, this should be applied by coating the surface, then the outer rims, has an even application. This will help you to use utilise stainless steel cookware correctly.
Stainless steel is so much more durable and easier to maintain and care for, it just often makes more sense to use then other materials.
Other tips are when done cooking a good method to get rid of grim is to use boiling water and scrape the bottom, if this is not enough soak with some detergent. To fix a discoloured oxidised surface apply white vinegar and this will be remedied with ease.
it's better but you need to learn how to use it
Sick of or sick from nonstick?
Great pans, I've bought a few from Amazon that seem used/returned though, took me 3 purchases to get a clean 24" one.
Harris Scarfe has 24cm for the same price as this.
What was wrong with the first two?
Came opened and with marks.
Just had the same with 26", first one came in a plastic bag, no box, dented and marked. Second in box and new
Amazon seems to be doing a lot of selling returns as new lately
haha came to ask the same
this - better quality steel
IKEA!
Whenever there 365+ stainless steel land as in stock grab one. 15 year guarantee on those and was like $10-15. Been abusing mine for a little while and its holding up great
Get the https://www.ikea.com/au/en/p/sensuell-frying-pan-stainless-s… for $79. This one has a layer of aluminium between two layers of stainless steel for better heat distribution. Amazing thing, basically what All-Clad is selling you for $300.
Draven!
i have the whole Scanpan set and owned for a few years now. Great quality and should last a decade easily with some care
where is it made?
Probably China, like most stainless steel
$37.81 on Amazon Business (for those who are eligible).
Some say dolphins use this pan as a mirror.
Augh. Would have loved to have purchase this one.
Purchased the 26cm which is a bit bigger. Purchased for ~ 60$
I got the 26cm version for $40 in 2022 via price matching. I use it 3 times a week, excellent for protein (eggs, fish, steak). Makes a mean fried rice too. Cleans up well. Look up the Leidenfrost technique. If I ever had to get another 26cm pan I'd look for a tri ply.
what does the tri ply do?
More even heat. Aluminum conducts heat very well. In tri-ply, it's in the sides too, so food cooks more evenly (not just over the flame).
Better browning/searing: Consistent heat means fewer cold spots = better crusts.
Not that I've had any issues with the Scanpan Impact. But good to know there's another tier up!
Also half the time I put it in the dishwasher after wiping it down.
wouldn't the dishwasher remove the season coating and make it stick?
@freeb1e4me: You’re thinking cast iron. Stainless steel is ‘seasoned’ each time you cook but is gone once washing.
I've noticed that the tri ply and all that is just marketing BS.
When in doubt copper is the best conductor of heat and electricity. Thought we can't cook on copper for health reasons. Thus we are limited to the thermal characteristics of the steel that is touching our food. A fatter or heftier pan would have more thermal load such that cooking a cold steak would sear super easily.
But in general, the less there is and the pan works the better. Realistically it should just be direct to steel but for induction you need aluminium or copper (from what I remember someone correct me)
Makes a mean fried rice too.
Use a wok, you heathen!
Can confirm cleaning these steel pans are great alternatives to mindfulness app subscriptions. Win!
Bar Keepers Friend. 60 seconds and they’re brand new
Unnecessary. Boil the kettle and pour over after finishing cooking. Occasionally use bicarb soda to get the shine back. Barkeepers friend is an expensive waste.
I use it weekly and have had the same package for over a year. It is the best way to clean stainless steel
@Phesto: Again, it's unnecessary, and does nothing better than basic bi carb soda for cleaning it. You're wasting your money. You've fallen for the Reddit advertising
What do you use to scrub with the bi carb?
@LanceVance: Just a damp microfibre rag, or a scrub daddy. Removes everything, have never had an issue cleaning my stainless steel pans over the last few years with this method.
@ONEMariachi: I’d love to see bi-carb work as well as BKF for removing burnt oil and oxidation
Before: https://i.imgur.com/Rf1t84v.jpeg
After: https://i.imgur.com/4KVuwKG.jpeg
@antik: I guess your first step would be learning how to use your pan better. Again, have never had an issue. I'm not sure why you're having such a difficult time with this. If you want to waste your money, go nuts. You might want to join Ozmoneywasters though.
@antik: 1) looked half alright. As long as it wasn't leaving a stain on your finger has a wipe I wouldn't worry about it
2) just use a metal scourer
3) use vinegar
4) use bi carb
5) use hot water
6) use any random cleaning agents just don't mix them. Its stainless steel so go mental, no need to pay for brand in a box. Not the ozbargain way :(
There is also a set of two including this one and a 28cm for $85
https://www.amazon.com.au/Scanpan-Impact-Frypan-20cm-28cm/dp…
Just grabbed this, thanks!
That's a good deal
Material Aluminium
It doesnt look like it though
Also, if you have a NAB Visa card, the price for this set goes down to $75 due to a $10 off order when spending over $80. Promo codes are CARD10 and NAB10. Worth trying them if you are with NAB.
20cm is very small.
Oddly downvoted considering the next reply says the same thing - "too small"
![[Backorder] Scanpan Impact Fry Pan, 20cm - $38.99 (RRP $99.95) + Delivery ($0 with Prime/ $59 Spend) @ Amazon AU](https://files.ozbargain.com.au/n/15/913115.jpg?h=5dd0742d)
These are great. Robust, easy to clean.