TORONTO, July 11, 2023 – When scrambled eggs begin to stick to your supposedly non-stick pan, you know it’s time the pan went into recycling. Having the right frying pan that doesn’t stick, doesn’t burn, and requires little or no oil is like your secret weapon in the kitchen. So toss out (recycle) that old, scratched pan and treat yourself to a new frying pan.
As a food writer, I tested two frying pans from Cuispro to see which pan I liked best. I tested the Thermalloy Stainless Steel Tri-Ply Fry Pan and the Thermalloy Cast Iron Skillet. I was testing the pans for durability, quality, weight, function, versatility and whether the pans required addition oil or butter.
The Thermalloy Stainless Steel Frying Pan is the perfect size for cooking a couple of steaks or four small boneless chicken breasts. The pan requires little or no added fat (although I did add some olive oil for flavour) and the food, including fried eggs, just slide right off the pan and onto a plate. It’s a versatile pan that can be used for cooking eggs, pancakes, sausages, grilled cheese, meat and more. The stainless-steel handle is curved for easy lifting and the hollow cast “Stay Cool” handle means you can pick it up from the stove by the handle and not get burned. In terms of being non-stick and scratch resistant, this pan gets full marks. The Thermalloy Professional Cookware carries the American Culinary Federation Seal of Approval.
Stainless steel and cast iron are two different types of pans (obviously); each with unique features and benefits. Many people are die-hard cast iron pan fans, and after trying the Thermalloy Cast Iron Skillet, I have joined the cast iron fan club.
Season your cast iron pan
The important thing to know about cast iron pots and pans is that most of them need to be pre-seasoned. Just Google ‘how to season cast iron frying pans’ and you will quickly learn how to season and care for cast iron. It may seem complicated since most pans require just a quick wipe (not a full plunge into water) and need to be dried thoroughly before storing. My mom’s trick was to dry the pan on a stove element and then pour about a teaspoon of oil into the pan; wipe with a paper towel and store the pan until needed. Cast iron is ideal for cooking steaks because it can be heated on high and holds the heat well. The Thermalloy Cast Iron Skillet is also a versatile tool that can be used to cook steaks, roasts, pork chops, chicken, fish, along with eggs, sandwiches and more. And once your pan is seasoned and put into regular use, cast iron becomes like a non-stick pan. There is nothing as delicious as a roast with potatoes and carrots cooked in a cast iron Dutch oven or large cast iron frying pan. Once you try cast iron, you likely will reach for your pan repeatedly.
Cast iron holds the heat so you will need to use oven mitts and let the pan completely cool before wiping it. If properly cared for, a cast iron pan can last you a lifetime and will likely get past on to the next generation.
While both pans are keepers in my kitchen, I will get a lot of use from the Thermalloy Stainless Tri-Ply Fry Pan when whipping up a quick omelette, browning chicken breasts or making a grilled sandwich. However, the Thermalloy Cast Iron Skillet is my new tool of choice when it comes to adding deep flavour to steaks, chops and more.
Cuisipro Thermalloy products are sold at many major retailer outlets across Canada. Founder Peter Browne (of Browne & Co.) had a vision to revolutionize the food industry by crafting the highest quality tools to create the best possible cooking experiences. He created the Cuisipro brand products which are used by professional chefs and home cooks alike.
For more information, visit https:cuisipro.com, kitchenessentials.ca/fry-pans
by Laurie Wallace-Lynch
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