http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Tue, 21 May 2013 13:13:37 +0000 http://www.maangchi.com/talk/topic/frying-pan#post-4550 Tue, 01 Feb 2011 14:28:08 +0000 oksipak 4550@http://www.maangchi.com/talk/ <p>2/1/11 Tues.: For the past 3 weeks I've been researching pots and pans for ourselves. We are going to mix and match between copper, non-stick, and stainless steel. Whoever said you must have matching sets(?).</p> <p>The Scanpan CTX Fry Pan looks promising, now searching for the best price. We've had no luck on non-stick lasting more than a year so we're unable to even recommend anything right now. </p> http://www.maangchi.com/talk/topic/frying-pan#post-4549 Tue, 01 Feb 2011 03:36:59 +0000 mokpochica 4549@http://www.maangchi.com/talk/ <p>So, my non-stick frying pan is losing its coating. This was a nice Calphalon pan that we daily (or several times a day) for more than a year. The packaging claimed that the pan could last up to 25 years with proper care. I know that I didn't follow all the rules but I did hope that the pan would last longer.</p> <p>I'm trying to decide which type of pan to buy now. Those of you who cook with your pans all the time, what do you recommend? Should I go with a cast iron skillet? One of the new "green" frying pans? Another hard anodized non stick pan? Stainless steel? We cook eggs quite often, so I thought that non stick was my only solution, but some google searches show that maybe I just need to learn to manage a pan well and I can use it to cook most anything. </p> <p>But realistically, I have 3 young kids and interruptions are a constant in my house... </p>