Ceramic frying pans - got any experience?

[shaithis]

After extensive trials I have found the following to be the best for me:

Smoked streaky bacon
Small amount of oil
Medium Heat
Cook bacon on 1 side - do not touch it while it cooks
Decent length of time on the heat, until crispy!

It took a lot of experimentation but then I guess that's what pigs are for

Now I need to stop at my local butchers on my way home this evening....

[Saracen]

Dammit, shaithis, you've given me an urgent desire for a decent bacon sarnie. And I'm clear out of bacon. Grrr.

[Jowsey]

Lets get this straight guys, we can't be messing around with bacon.

It begins with the prep. You need to evaluate where each piece of bacon stands. My preference is a relatively crisp bit of bacon however I can NOT do chewy fat. The very thought!

So if it's to be a frying job there is a slight amount of trimming required, normally performed by scissors (possibly the single most useful kitchen utensil) so there is still some fat around the edge to crisp up but not enough to make it chewy.

Slight drop of oil (rapeseed ATM) on a medium heat, with only one turn, like Shaithis. Butter soft white bun with a couple splashes of brown or red sauce depending on how I feel.

If it's going in the grill it's much easier, just bang it in the grill! The grill sorts the fat out no issues! Job done.

(Now if only I could have egg with it, darn my awkward allergies)

[Saracen]

/note to self. Stop reading this thread. Next, I'll be drooling.

C'mon guys, take pity on this baconaholic. I'm in remission at the moment, but in serious danger of imminent relapse.

[peterb]

Saracen - do not read

I prefer my bacon grilled, especially back bacon rashers. Streaky I don't mind fried or grilled, as that is better imho slightly crispy, but back should be fairly thick and softer.

And smoked...

And served with beans or egg or mushrooms

And is perfect when cooked first thing in the morning outdoors...

[Saracen]

Saracen - do not read

....

Riiiight. 'Cos that always works when putting a "Do Not Push" sign on an extremely tempting big, red button.

Sadist.

[Lorelei]

I have a ceramic pan for pancakes but not impressed as I was at the beginning. The coating started to come off, although I was careful not to scratch it an everything...

[Lorelei]

oh....and now I see how old this thread is....oh, well...if it still helps...

[snedger]

Update. My Scanpan's non-stick is still perfect, definitely paid for its excessive self by now- it may have gone a teeny bit convex, possibly from the harsh induction hob, but not unflat enough to worry.
I got myself a cast iron skillet and have been having fun seasoning it with rice bran oil and cleaning it with a chain mail scourer - yes, I do acquire gadgets for the fun of it.
The patina has developed fully enough so that eggs do not stick.
The combination of the weight and having to use an oven glove or pan handle cover make it less safe than I would like, but I now use it rather than the Scanpan, unless I need the bigger frying area of the Scanpan.
A friend recently got a Russell Hobbs Infinity Professional frying pan - made of carbon steel, to be used as per a cast iron by building up the seasoned patina, but without the weight - has a 30 year guarantee. Will monitor and get the wok version if it works well.

[MrHornsby]

Cheap ones - don't bother
Bought an expensive one a few years back and its still going strong!

[CAT-THE-FIFTH]

I have a Danish made ceramic pan too - not a Scanpan(I think it is called Jansen IIRC) and I have had 10 years and apart from some staining and some scratches(from housemates dumping heavy cookwear on it) it seems perfectly fine.

[Smudger]

Back to bacon - Saracen - do not read! No, really

Cheap (back) bacon - on the George Foreman, turn once as one plate is always hotter then the other. Remove from heat one rasher at a time when partially cooked. Trim off all fat, return to George until all rashers trimmed. Arrange medallions on manually-cut (think) white bread in square, fill in gaps with end bits. Serve. No ketchup, no HP, pure bacon.

Expensive back bacon - as above but cook in frying pan with a little oil.

The advantage of the George method with cheap bacon is that the horrible white bits just flow into the fat catcher.

[lisabspi]

You can try Carbon Steel wok. Its better from frying pan. If you interest me i will send you.

[lisabspi]

How to choose best wok to buy?

[Zak33]

ah...Wok... very different

1st; if it's for use on an electric hob, sadly you need the flatest bottom to conduct the heat
2nd; if you have gas, you stll need to stand it up on the gas ring supports safely, but it does work best on gas
3rd; if it's used a lot, you dont need a non stick... just "prove" the pan and don't ever use washing up liquid..just holt water, and reoil over heat
4th ; if you have weakish wrists, consider getting one with a little handle opposite the large handle, cos A FUL WOK IS A HEAVY HOT THING!