jrling Systemic I have tried all sorts of non-stick frying pans over the years and whilst the more expensive ones do last ‘non-stick’ for longer, they always eventually degrade to become ‘stick’. And I ‘baby’ them by never overheating them which can destroy the non-stick coating in one easy move. The fried egg test as you say is the best way of telling if non-stick property is still there.
In the end, I stumbled across Ikea’s stainless steel ‘Sensuell’ range - https://www.ikea.com/gb/en/p/sensuell-frying-pan-stainless-steel-grey-60324544/ - although not cheap (but certainly not pricey in UK), the build quality is excellent. It feels like it too, with substantial weight and thick multi-layer construction. Because of that, they hold their heat well and when up to temperature only require a low heat to keep the contents cooking and very evenly across the surface of the pan.
I have 24cm & 28cm sizes which cover most bases.
Even though they are plain stainless steel, I find leaving them to soak in hot water for a while, any baked on food comes off easily with no effort.
I reckon they will outlast me
We use an Ikea frying pan which is SS and can take some amount of heat, I use it for cooking steaks outside on a propane burner, definitely the best frying pan for cooking stuff that needs caramelised or plenty of heat, the pan blackens with the heat but it’s easy enough to clean it when it cools down.
We’ve a Le Creustet (sp) griddle pan which cost about £80 and it’s good but you can’t get the heat into it like the Ikea one plus the smoke that comes off the pan is unreal and that’s even with no oil in the pan just using the fat on the steak so there’s no way I’d attempt to cook them inside in the kitchen.
I’ve tried other cast iron frying pans, ie cheap ones and they’re all the same you just can’t get the heat into them although sometimes that’s because I’m using them outside and the temperature is cold.
My wife bought a huge 30″ (I think) Ikea non stick frying pan but that is a bit hit and miss with fried eggs as in when I turn them in the pan the yolks burst but the SS Ikea pan is great for eggs but you need to control the heat so used inside on an induction hob bit hit and miss though with fried eggs ie bursting the yolk when you turn them, I can’t stand white runny eggs which is why I turn them in order to cook the white part.
In saying that my mother used to use a knife and flick hot fat/oil onto the egg’ surface to cook the whites. Personally I prefer not to use loads of oil or fat like some people use to cook fried eggs.
Carry on😀
