What's a good versatile pan?

[Anonymous No.12444459]

What frying pan is good for general use? Eg everything from eggs, to cooking meats, stews, sauces, acidic ingredients?
But also won't warp easily?

I bought a Le Creuset Stainless Steel pan, but it warped after a single use and would wobble on a flat surface (no I didn't chuck it into cold water)
Sent it back but I don't want to buy another in case it wasn't just a defected pan

[Anonymous No.12444500]

>>12444459
cuisinart stainless has lasted me 15+ years

[Anonymous No.12444517]

>>12444500
thanks i'll have a look
is le creuset just a meme?
I swear to god, I just fried some chicken, cooked it in the oven, then made some pan sauce
Is that enough to warp a brand new 3-ply stainless steel pan?

[Anonymous No.12444525]

>>12444517
never heard of it.
for nonstick I recommend cephalon annodized aluminum

[Anonymous No.12444607]

>>12444459
My wok is my favourite general use pan, proper ones for restaurant cooking are designed to handle temperatures of up to 650 degrees and as such will not warp ever because you can't get it hot enough without a specialised wok hob. They're also big enough that the flat part at the bottom is comparable in size to a frying pan but with a rim massive enough that you can make enough stew or pasta for 4 people inside it.

Don't get a non-stick one though, those coatings aren't good enough for such temperatures, which means you also need to keep it seasoned yourself, but it's worth the effort.

[Anonymous No.12444622]

>>12444459
Carbon steel
Everything sticks to stainless

[Anonymous No.12444648]

>>12444525
>>12444607
thanks i'll look into that

>>12444622
does carbon steel heat well and quickly? I've already got a cast iron, but I'd like a pan that heats easier
Can you use acidic ingredients with it?

[Anonymous No.12444694]

>>12444622
pan, nice n hot
oil in
wa la

but seriously, you're a retard if your food sticks in stainless

>>12444648
don't take advice from the guy who's never heard of le creuset but recommends calphalon. le creuset is for dutch ovens, their stainless is overpriced and not great. if you want quality stainless look into all clad, usa pan, or demeyere. if you're looking for something more affordable, go with cuisinart.

carbon steel and cast iron have nearly the same properties but carbon is lighter so it heats faster, but not more evenly. not a replacement for stainless.

[Anonymous No.12444711]

>>12444694
aight thanks lol
yeah i was surprised with how easily that pan warped as I knew of le creuset as being pretty good
I'm just a bit apprehensive of getting another stainless in case the same happens again
but yeah I'll look into one of those thanks

[Anonymous No.12444993]

Are tramotina's any good? I see them shilled a lot on the internet and I am genuinely curious.

[Anonymous No.12446594]

>>12444607
>proper wok
>flat bottom

[Anonymous No.12446601]

>>12444459
>I bought a Le Creuset Stainless Steel pan, but it warped after a single use

how in the living fuck did you manage to do this?

why do you think you needed a fucking le creuset stainless steel pan lol

by a $45 caphalon tri ply

[Anonymous No.12446608]

>>12444648
>does carbon steel heat well and quickly?
Carbon steel is essentially cast iron on easy mode, I love it.

[Anonymous No.12446616]

>look up le creuset 12" steel skillet
>$175 on amazon

why is seemingly everyone new who comes here like this

cooking equipment is not a video card. you are not going to get better food out because you spent more money

go watch some julia child videos and notice that her fuckin burners arent even remotely level on her stove, that should really tell you a lot

[Anonymous No.12446675]

>>12444459
For me, it's muh cast arn

[Anonymous No.12446699]

>>12446675
>not $200+

LOL fuckin poorfag

[Anonymous No.12446721]

Get a Demeyere Proline.

[Anonymous No.12446724]

>>12446616
>I‘m poor
Thank you for this fantastic blogpost.

[Anonymous No.12446758]

>>12446699
Nice tripl dubz n sheeyit. It didn't cost me anything. Pulled it from one of the barns at my grandparents' place.