Originally Posted by cordelli

I have two choices for frying pans in the house, and I love them both.

1) Calphalon Anadonized pans. We get them at the outlets like Williams and Sonoma when they are on sale. Love these pans, the downside is they should not go in the dishwasher, and you can't use cooking spray on them. They come in just about every size you would need, if you treat them well, they will do the same, if you don't, they will last a few months.

2) Cast Iron. For many years it was a simple cast iron skillet, when we redid the kitchen it could not be used on the new stove, so we got another one (enameled) that can be used on the stove. For bacon I would always reach for the cast iron.


We also have a no name non stick large fry pan from a restaurant supply house, no brand name, made in Korea, non stick over aluminum. I want to say twelve years or so now, and it's still in great shape.

If you have a choice, the professional pans usually do a much better job if you stove can handle them.