What pans cope best with dry frying?

MrsE_2

What pans cope best with dry frying?

I'm following slimming world & it calls for dry (or spray oil) frying. Not a problem for mince, but not so easy for garlic & onions & stuff like that.

My wok is a Tefal non stick one & I have Tefal & Circulon pans (Circulon are useless for dry frying BTW).

Does anyone feel any type of pan copes better with dry frying?

I don't have a Le Creuset fry pan, I do use the casserole dish on the hob sometimes before it goes in the oven. Its not great but at least its indestructible:rotfl:

What do others use?
Anyone else do much dry frying?

I do meat (steaks/chops/breasts) on the Georgie.

LandyAndy

I have a small Tefal pan with the red spot in the middle.



That works well for dry frying. Agree about Circulon. Most of my pans are Circulon and they are only Ok dry when brand new.

patchwork_cat

Typhoon Greenpan without a doubt. Just to add I have had thermospots and they aren't in the same class.

misskool

Instead of dry frying, a housemate of mine would use to put a tablespoon of water so that it would get the cooking started. that way the non-stick coating doesn't get too hot. If you don't mind broiling the onion and garlic a bit.

Works fine for most dishes.

sarahsarah

I've got a few that are really good for dry frying, they are hard anodised ones from tk maxx, i think the brand is pilot.

Scorpio_girlie

I agree with LandyAndy, I too have the tefal pan with the red spot in the middle. It is perfect for dry frying.

Scorpio girlie x

maman

misskool wrote: »

Instead of dry frying, a housemate of mine would use to put a tablespoon of water so that it would get the cooking started. that way the non-stick coating doesn't get too hot. If you don't mind broiling the onion and garlic a bit.

Works fine for most dishes.

Agree about the Tefal pan, I've got their wok too and it's great.

Personally I microwave onions etc with a little water to soften before frying with spray oil. It saves time and is great for SW.

LJM

LandyAndy wrote: »

I have a small Tefal pan with the red spot in the middle.



That works well for dry frying. Agree about Circulon. Most of my pans are Circulon and they are only Ok dry when brand new.

i have the hot spot small and large both of them are fine for dry frying

jcr16

i used to have set of tefel frying pans, were a fab wedding pressie. still going strong after 9 years.
i like anodised frying pans for dry frying.

OrkneyStar

I use a really thick flat based one, almost a griddle pan (flat though not bumpy like some griddles). The make is Stellar and it says 'hard anodised' on it.
I have used my tefal red circle one but it is not so great I don't think.
We have a ceramic hob.

valk_scot

I use my ancient, well seasoned steel wok. It never gets washed, just wiped out with a paper towel and reseasoned now and again. Nothing ever sticks to it and the layer of burned on seasoning must be a quarter of an inch thick by now as I've had it about 20 years.