Just buy stainless steel instead.
I used to buy this kind of over-priced stuff, but it’s a lot of faff and the food tastes no better. Now I buy non-stick cheapies from Asda and chuck them away when they stop being non-stick.
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I just have ss now as they come clean easily and you basically never have to buy another pan. Fuck non-stick 
I have had a SS frying pan for over 20 years I don’t know why I look at this stuff
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Same here but I still can’t help wanting that scraper thing.
kinda curious…What overpriced brand(s) did you used to buy before your Non Stick disposable epiphany ?
Whatever John Lewis was selling…
I recall a few ‘Celeb Chef” ranges were you were paying for the name but most were still good quality pans but at a price … John Lewis own branded SS pans were pretty good value last time I looked
Carbon steel pans Hard core … Tho you can usually get away with a couple of three runs
https://www.youtube.com/watch?v=xoIO8YOpyN4
SolidTeknics wrought iron pans have evolved from untreated Raw finish…Season as above and or combine with running it through the oven method Viz
To wrought iron shot blasted to create a micro rough surface to better enable the Polymerized oil via method above to adhere and speed up the process
To their latest iteration where their raw wrought iron pans are super heated then quenched in an oil bath creating an all over seasoned surface that is pretty much non stick ready to go tho in practice a couple of runs as above is all to the good.
Thanks for posting, the Misses has been talking about moving away from non stick coated ,particularly the frying pans. Any suggestions?
No worries…Yes I would recommend you start out as you may mean to go on with one of these…super quality and can be had for a good price if you shop around…plenty of YouTubes featuring this particular brand…
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Just to let you know we went for the large 32cm De Buyer pan and are well pleased with it, so much so we have just ordered the 26cm mineral B pan from Amazon to go with it, thanks for the recommendation mate.
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I’ve got one of the Mineral B pans. It’s particularly good for cooking blue steak on an induction hob.
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read the above, looks good for a saute pan. can’t be arsed with all the faff for a fry pan though. My Tefal coated fry pan has given up the ghost after a year and half so looking for replacement. Don’t want Teflon again (horrid chemicals in manufacture), tried ceramic and they were shit. Found this SKK Titanium coated pan that looks interesting.
any others out there?
Will buy a separate saute pan this time round, maybe one of the ones above with a lid.
Have a think about a good quality heavy gauge stainless steel pan…minimal FaF involved and you wont be throwing it away after 18 months of chemical exposure…plenty of YouTubes available Viz
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Have done, dont want that for the fry pan. Had one before, way too much faff.
Will go for similar for a saute pan, one of the B’s above.
i think i might get one of these next time.
instead of the ones my chef mate gets for me whole sale - which are cheap and last me about 3 years… he turns them over in about 18 months
https://www.cs-catering-equipment.co.uk/vogue-saute-pan-aluminium-non-stick-280x75mm
Anyone know what, if anything, is different about the “black iron” mineral b pans?
I have a large Teflon frying pan and a small ceramic one, both of which are chipped. I mainly use the small one for toasting or frying spices so was thinking of getting a Vogue 20cm one from Nisbets or CS. Was thinking about a De Buyer mineral b to replace the bigger one. The one in the size I want also has “black iron” in the name though and I couldn’t tell if this was different from the standard ones.
I love my big heavy cast iron one which is now very non-stick, and has convinced me of the merits of seasoned non-non-stick pans.ones
I was also looking at the solidteknics ones - would these be a substantially better investment?
I must admit i had no idea seasoning stainless steel pans was a thing! One of my favourite pans to cook with is a stainless steel le creuset deep saute pan but I always clean it spotless after use!
Having re read this thread I have decided to buy one of these
I have also watched ‘seasoning’ videos.
Question Do I need to use some sort of foo oil to season a pan?
In the cupboard I have corn oil and olive oil.
From the site -
Burning a de Buyer pan
Before use the pan must be burned, which they call “seasoning”. Please look at the product video to see how that works. You start with washing the pan under the faucet. With very hot water and a brush do you remove any residue left from the factory. Do NOT use soap! Dry the pan with some kitchen paper.
Pour about a millimeter of (sunflower) oil in the pan. Do not use olive oil, because it cannot handle the high temperature. Place the pan on high heat and let the oil burn. Pour the oil from the pan and dry it again with some kitchen paper. The pan will now be slightly darker on the inside, which is called patina. You should cherish this patina! It causes the pan becoming more resistant to sticking and to rust. The darker/blacker the pan: the better it is seasoned!
Until the patina is well-formed it is advised to bake some (red) meats in the pan. After about 10 times baking the patina is good enough to bake more delicate products like for instance eggs.
When you bake more acidic products like lemon, tomatoes and white wine, lighter spots can appear in the patina. When this happens it is important to burn pan again with some oil.
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