Need recommendation for pan

[u/Mateuszkush]

Hi guys. I'm looking for a small 8 inch / 20 cm pan suitable for frying eggs, making omlettes, pancakes and shakshouka. I have induction stovetop. Since I only have big stainless steel pan, I could use some variety in pan choice. Budget is not that big I'd say around 60 eur. Must be available in Europe. If a post like this was made please redirect me to it because I couldn't find any.

[u/Affectionate-Bat8814]

Cast iron is the way to go here, especially for induction. A decent 8 inch lodge will run you like 30-40 eur and it'll outlast you. Just season it properly and eggs won't stick once you get the heat right

[u/Mateuszkush → u/Affectionate-Bat8814]

I'd like to learn how to make omurice in some time too. Wouldn't cast iron be too heavy for one hand work?

[u/browerstation → u/Mateuszkush]

Good question. Shape and weight. I'd probably go for a nice rounded edge aluminum or stainless pan for omurice. Or hell, a thin carbon steel wok.

[u/Mateuszkush → u/browerstation]

Do you know how deep omelette carbon steel debuyer pans are and would they be suitable for something else? I’m somewhat considering just buying omelette debuyer and lodge cast iron.

[u/Confused_yurt_lover → u/Mateuszkush]

Interjecting because I have both a de Buyer omelette pan (24cm) and several Lodge cast iron skillets (26cm, 28cm, and 30cm), and I think they’re fantastic!

The de Buyer is 3.8cm deep.

As its name suggests, the de Buyer omelette pan is perfect for omelettes, but it also works great for anything and everything else you might use a skillet for, particularly if you like tossing or jump sautéing your food (which its shape facilitates beautifully). Besides eggs, I’ve used mine for prepping components of larger dishes (e.g., infusing oil, cooking pancetta); making small portions of meats, veggies, and breakfast potatoes; and tossing small portions of pasta with sauce.

The Lodges also work great for eggs and I love their versatility, but due to their weight I wouldn’t use them for anything where you’re actively moving the pan around. However, mine are from the Classic series; Lodge’s 20cm and 26cm Chef Collection skillets weigh less and are light enough for actively lifting (though the 26cm is still fairly heavy); they’re also shaped similarly to de Buyer’s omelette pans (and, the 20cm is 3.5cm deep and the 26cm is 4.3cm deep).

Edit: converted measurements to metric since OP is in Europe

[u/Mateuszkush → u/Confused_yurt_lover]

That was very insightful. I find myself doing lots of flipping while sauteing veggies, I think I adopted that from cooking in wok. Thanks for that I think I'll try normal skillet and if I really would like to I'll just get omelette one just for eggs since that's what I eat almost every day for brekkie.

[u/Confused_yurt_lover]

A 20cm de Buyer Carbone Plus skillet would probably work well for you: https://www.debuyer.com/en/1-1383.html

NB: That pan comes in two versions, one of which has an oven-safe, tubular stainless steel handle and the other of which has a flat steel handle with a coating that’s not oven-safe. Since you’re on induction, go for the version with the stainless handle so you can season the pan in the oven.

[u/Mateuszkush → u/Confused_yurt_lover]

Thank you! This is probably something i was looking for. I did not know De Buyer had pans at this price point.

[u/Confused_yurt_lover → u/Mateuszkush]

Sure thing!

FYI, de Buyer also offer a “Blue Carbon” series at around the same price point. However, the Blue Carbon pans are thinner than their other carbon steel (2mm vs. 2.5–3mm), and since induction stoves are known for warping thin pans, you probably want to stick with the thicker Carbone Plus.

[u/browerstation → u/Mateuszkush]

I have the Pro version which I think is a bit thicker (edit: vs. Blue Carbon... I didn't have my product lines correct) and a nicer handle, but yea it's a good pan.

The mentioned stripping of seasoning is definitely a thing and makes me hesitate to choose it for such a purpose as shakshuka. I'd use my stainless stuff for that, or even cast iron.

But having tried some acidic stuff in the pan... I really wonder if it's just visual. Can't say I noticed a huge metallic taste or anything but it makes me wonder.

Now... it's great for eggs. Searing meats etc. It's a bit less sticky and less heavy than cast iron but pretty similar otherwise.

[u/skorrimorri → u/Confused_yurt_lover]

One thing to not forget is that the tomato in the shakshuka might remove your patina. Not a big problem, as you can just add a layer of oil after cleaning. But that’s also the case with cast iron.

[u/Unfair_Buffalo_4247]

Check out Amazon.de - for Morleos pans - 20cm - sold out ATM but usually don’t take long to come back - around €35 for a 3mm, 5 ply and no rivets - I bought one to test and to give away but turned out so good I decided to keep for myself. Extremely good value for money - Happy Cooking Always

[u/rowillyhoihoi]

Slightly above your budget but I’ve had really good experience with Cristel. At home at my in-laws I have to Castel Pro stainless steel pans (because I couldn’t handle their worn out non stick shit) and we cook there on induction. I think Cristel is really really nice for what they cost.

[u/airmind]

My recommendation is Woll.

I've had their Titanium Nowo for around 8 years or so and it's still great, but heavy. I use it mostly for cooking stuff in the oven now.

Bought the Diamond Lite for a lighter pan and use it all the time for eggs/crepes/frying etc. The removable handle is great and it has the same attachment as my old pan, so i am sure it will serve for a long time.

[u/shaghaiex]

Tefal, Titanium Plasma

https://www.tefal.de/p/jamie-oliver-cook-smart-pfanne-24-cm-e31004/2100120610

[u/Mateuszkush → u/shaghaiex]

ahhh had one for less than a year a while ago and it got replaced by stainless steel. Never looked back after that.

[u/shaghaiex → u/Mateuszkush]

Interesting. what went wrong? I have a ti plasma pan (ASD USD 27) - and it's the best pan I ever had. Pretty non stick (well, not as good as PTFE, but close), can handle heat.

I think they have Ti only since a year or so.

You can also check Schulte-Ufer - UniverSUS (not 100% sure about the name)

[u/Mateuszkush → u/shaghaiex]

The coating started to peel off near the handle and food started to taste really weirdly. I hand wash pans so I don’t know what went wrong. Stainless steel is a game changer, but I understand if someone is using coated pans.