Frying Pan For Chicken ,pork And Steaks

[dieseldick]

why do chefs use the heavy duty thick lined frying pans for cooking meats ?


why do they differ from an ordinary frying pan which im using.

[1ozzy]

Heavy duty thick pans hold the heat better and if pre-warmed properly they don't get "hot spots", they remain at a constant temperature throughout.

[Jennykenny]

Spread the heat more consistently and can get to higher temperatures.
I have just bought a ceramic pan (from Debenhams, but loads of other shops have them) and it's the best thing ever. Needs very little oil and cooks quickly and evenly. Am gradually going to replace all my pans for ceramic.
One make is Greenpan.

[1ozzy]

Another brand worth considering Jenny is Blue Stone, aka Flavour stone.

[waterboatman]

I have a pan with a thick , heavy base for steaks etc. A wok for dishes like lamb tikka masala, curries etc.

[waterboatman]

If you have a Lidl near you, they often have ceramic pans in at very good prices.

[dieseldick]

ok thanks, so if im cooking chicken / meat then the ceramic pans is the best , yea ?

[1ozzy]

Don't need as much oil, fat, whatever you cook meat in. Will brown the meat nicely, much more difficult to get your meat stuck to the pan. Heck of a lot easier to clean.

They get my vote, just make sure they have a "thick" base. Don't get a "tin pot" cheap rce one.

[gingejbee]

You won't find chefs using ceramic-lined pans...it tends to be stainless steel or cast-iron.
I have seen reports that ceramic-lined pans are very good when new but lose their non -stick properties quite quickly...so are not good long-term purchases.

[dannyk13]

Noticed that in several cookery shows the chefs are using Circulon brand pans.

[mrs_overall]

I have a heavy cast iron griddle pan I use solely for cooking steak

[gingejbee]

re danny's comment - Circulon is a range made by Meyer and are not ceramic!

[saintpeter48]

I've had two Wagners cast iron pans for about 20 years, brilliant for cooking meats etc, in fact I use them for practically everything! They were very expensive when I first bought them but are well worth the money paid.

[dieseldick]

cast iron probably better then, longer lasting plus get more heat into them.

[EcclesCake]

I highly recommend the Bourgeat Indestructible range.

It is professional cookware so you are unlikely to find in shops but easily found online.

[Baldric]

Re gingejbee's comment - I didn't think Danny had suggested that they were ceramic.

[gingejbee]

re Baldric's comment...I didn't say that he did suggest they were ceramic.
I was trying to make two points in, perhaps, too succinct a way....that Circulon is a range made by the brand Meyer and that Circulon aren't part of the ceramic bandwagon that others have jumped on....since ceramic was mentioned in earlier replies.

[jennyjoan]

My comment on Circulon - I bought them twice over the years and they did NOT live up to the standard required of them.

Just buy thick frying pan - as sombody suggested here - you need very little oil (if any) - lamb cutlets - to die for - NO oil - brown them with a wee onion - then let them simmer with a tight fitting lid. Unbelievable the amount of fat that comes out of them.

[-SharonA-]

I use Meyer pans and have a griddle for meats. I thoroughly recommend Meyer. Lasts for years.

[dannyk13]

I have had a Meyer Circulon casserole for over 20 years and it still performs as it should and is still non-stick.