Wendy’s Ask Hubby Question:
Can you recommend a basic all-around fry pan/ skillet? I get so confused by all the different kinds out there.
Any recommendations for cutting board? I mostly cut vegetables and don’t have a lot of room for storage?
Hubby’s response:
I found a guide to frying pans that gives a good overview of the different material options here webstaurantstore.com
Myself, I like Calphalon Hard-Anodized cookware like this. Note, I do NOT like non-stick surfaces. Most of the stuff sold nowadays is non-stick. I hate it. It never holds up, especially when certain household members who shall remain nameless cook with metal utensils. With the NON-non-stick hard-anodized cookware, you need to make sure the pan is hot and use some butter or oil in the pan. If you do that, you should not have sticking issues. Another benefit of NON-non-stick is that you can possibly put it in the oven or broiler. (The particular set I linked to can, but I am not sure if the statement applies to all NON-non-stick cookware. Basically, it can’t have any plastic anywhere on it, like the handle, to be able to go in the oven.)
Cutting board-wise, keep it simple and get a large plain white polypropylene cutting board with a drip edge like this one – progressive international cutting board. They are easy to clean, anti-microbial, and do not blunt your knives. Wood is pretty, but too risky to keep clean, and you cannot put them in the dishwasher (they will warp). Glass is also pretty, but too hard on knives. Some cutting boards will have non-skid rubber feet. I would avoid them as they invariably fall off in the dishwasher. Just put a damp washcloth underneath your cutting board.
Disclaimer: This information is not to be considered legal or financial advice. It is for discussion purposes only.
And there you have it folks, this week’s installment of Ask Hubby.
A few things:
1) The disclaimer. Gotta have it because he isn’t an attorney or your financial adviser and he isn’t dispensing legal or financial advice, just giving his opinion.
2) Hubby is willing to give his opinions and answers on a wide variety of subjects listed here. That post also explains his background.
3) If you would like to submit a question to Ask Hubby you can email here and make the subject title “Ask Hubby”.
4) You can use your name or be anonymous. Either works.
Barbee says
I agree w “Ask Hubby” about the Claphalon pans (non-stick) but I prefer SSteel.
BUT! I Found a secret source to buy them through… Amazon.com (New and Used purchase option)
It appears that Amazon Warehouse re-sells brand new, unused, returned items for a discount. Sometimes a HUGE discount. They are usually listed on the same page as the brand new items-you may want to take a look someday. Good luck!
admin says
I prefer a pan I got from my great-grandmother. Heavy, but not too heavy to lift. That pan takes abuse like you wouldn’t believe! Magnalite GHC – cast aluminum fabrication “designed to optimise heat conductivity”. I see nothing like what I have on fleabay (or even in google images), but this thing is awesome!
Ann
admin says
Oh, oh! I found this online:
From an Original Magnalite Care and Use Instructions Booklet…
Magnalite [cookware] is made from aluminum and a special magnesium alloy which is an excellent heat conductor and reacts well to change in temperature, it is “cast as thick as two silver dollars” and “cooks food from all sides-it’s like having an oven on top of your range (heat radiates from every part of Magnalite not from the bottom only.)” Can be taken from refrigerator to the oven.
History…
1934 – The Wagner Manufacturing Company of Sidney, Ohio developed and introduced the first blended aluminum and magnesium cast cookware line as WagnerWare Magnalite. (Magnalite Classic)
1979 – The Wagner Manufacturing Division of General Housewares Corp, developed and introduced the first hard anodized cast cookware line as GHC Magnalite Professional. (MagPro)
1997 – General Housewares Corp. sells its Sidney Division to Wagnerware Corporation. The Sidney Division assets include a foundry, located in Sidney, Ohio, and use of the Magnalite(R), Magnalite Professional(R) and Wagner(R) names on cookware.
2000 – American Culinary Corporation purchases the Wagnerware Corporation including: manufacturing facilities, tooling, patterns, proprietary formulas, goodwill and intellectual properties of Wagner, Griswold and WagnerWare.
Today…
Magnalite by Wagner was hand poured and cast in Sidney, Ohio. It is considered to be some of the finest American made cookware ever produced. Original WagnerWare and GHC Magnalite cookware are in high demand by collectors and daily users, alike.
Ann
Barbee says
Thanks.
That it certainly new to me.
You guessed right, I like more substantial cookware that heats quickly and goes from stove top, to grill, to oven and can take high heat. SSteel is just what I’m ‘used’ to and I like it.
I WILL look for this Magnalite (magnesium alloy) cookware. We have a lot of ‘antique’ stores here in Forney and summer yard sales are like fleas on a dog….Thanks. I’ll let you know if I find any. 🙂
wendy d says
Thanks! This answer will work for me! My fry pan seriously needs to be replaced as it is full of scratches. It is so stressful trying to figure out which one to buy. There are lots of recipes that call for putting the pan in the oven and I have always wanted to be able to do that.
The cutting board makes sense and is cheap enough. It would work for cutting up a pineapple with my new super sharp knife.
admin says
Glad he could help, Wendy!
Ann
Candie says
I still have my mother’s original cookware, Saladmaster. You need two people to help you pick up the huge electric fry pan. I remember my mother buying this in 1962 when a salesman came door to door and sold her on it. It took her about two years to pay for it. But I love it and use it, with the exception of the electric fry pan, I need help just picking it up. I put it on the scale here at home and weighs in at 8 pounds. That is a lot of pan. I agree with Hubby, there is some new Calphlon that just came out and it is $649. for the set. I will have to save but that is the one I want.
Candie
admin says
Don’t tell him, but sometimes I pick up the metal spoon when he is watching me cook just to watch him freak out.
😀
Ann
MichelleK says
LOL – I love telling my hubs – “grab me a fork” – when something needs stirring… Get’s him EVERY SINGLE TIME!!!!!!!
Barbee says
OK you gals are funny. I’ll be giggling for days after reading these.
Rachel says
I like a good cast iron pan. If seasoned well, stuff doesn’t stick. They last forever too! Only drawback – they are HEAVY!!!
KimH says
Have you read the only real bit of research ever done on the safety of wood vs plastic cutting boards? I wouldnt use a plastic cutting board if you payed me to.. I have a glass one that I use occasionally but not often.. Mostly I use my favorite wood cutting board.. Here’s you a nice article to read on the subject.
greenwood-carving.blogspot.com