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… into the pan (frying)!
Dhaller and Oldsarge coerced
me into getting a Swiss Diamond frying pan. Just arrived yesterday and is set for trial today.
I have a set of Missen non-stick that are not that old that I use almost daily, and some stainless steel or are they aluminum (Califon and William-Sonoma) and a really old Martha Stewart, heavy, small stainless pan.
As a viewer of lots of TV cooking shows, all the TV chefs were using carbon steel. So I got one without, evidently, adequate research, and found they require a lot of maintenance . Mine (without maintenance) rusted! So it’s in the charity pile.
Oldsarge explained the maintenance required is just like a cast iron pan. Sorry I don’t do maintenance!
I rinse, if needed, after use, or just wipe out leaving some oil in the pan.
I have also had the “copper” and “blue diamond” fry pans which start sticking after a few months use.
Dhaller and Oldsarge coerced

I have a set of Missen non-stick that are not that old that I use almost daily, and some stainless steel or are they aluminum (Califon and William-Sonoma) and a really old Martha Stewart, heavy, small stainless pan.
As a viewer of lots of TV cooking shows, all the TV chefs were using carbon steel. So I got one without, evidently, adequate research, and found they require a lot of maintenance . Mine (without maintenance) rusted! So it’s in the charity pile.
Oldsarge explained the maintenance required is just like a cast iron pan. Sorry I don’t do maintenance!

I have also had the “copper” and “blue diamond” fry pans which start sticking after a few months use.
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