We have had cast iron pans at home for the last 30 years and wouldn't have anything else.

However iron pans on a yacht and not used daily are going to leave their blood mark.

ALDI sell some fairly good looking enameled pans but they have a gridded bottom which is bugger all use when you want to fry eggs, especially the way I like them. I am an artiste when it comes to easy over eggs with a rasher of bacon.

Aluminium is going to give me Alzheimers and stainless will just burn my tucker and teflon is not worth thinking about. In case you hadn't noticed my brain is already fried.

Mate of mine had an ally pan which was coated with some really hard stuff. Cooked really good on high heat. Stone base or something, I forget the brand.

If it is iron or steel it has to be seasoned. I am thinking a medium sized wok with loop handles has to be in the mix. It is not all about steak and eggs. You need a wok if you are a Laksa addict like me.

I have always believed that you can live as well or better on a yacht than you can on land so you need to get the galley gear right.

So what think ye merry men who spend time messing about on boats??

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cisco said..
I am thinking a medium sized wok with loop handles has to be in the mix. It is not all about steak and eggs. You need a wok if you are a Laksa addict like me.

I have always believed that you can live as well or better on a yacht than you can on land so you need to get the galley gear right.

So what think ye merry men who spend time messing about on boats??

You're not gonna like my fry pan - heavy based stainless teflon lined to suit my induction cook top.

But I have a wok induction cook top which works great with the SS wok.

I use flavor stone. And you can just wipe it clean with some paper towel saving on water too..

I use flavor stone. And you can just wipe it clean with some paper towel saving on water too..

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Toph said..
I use flavor stone. And you can just wipe it clean with some paper towel saving on water too..

Sounds like the go. Is flavour stone the brand or type?? I guess Robin's Kitchen would be the place to look for a quality pan.

I think Flavour Stone is a brand, but it was also a type (when they were the only ones doing it). I don't think we use the actual brand but rather the cheaper knock offs on the boat, but use the brand at home. The boats pans don't get used as much as they would at home and seem to holding up quiet well..

We're not on a boat. Our boat friends we cruise with use cheap aluminium non-stick pans and get new ones when they wear out. They've been living aboard for several years. We've sailed for a couple of months at a time with them.

At home we have chucked our non-stick pans. They all wear out.

We've gone back to our trusty old stainless steel pans for cooking pasta sauces, curries etc. Anything wet or acidic. It doesn't matter if stuff sticks a little. Adding some water deglazes the stuck stuff and improves the flavour.

For frying we have bought carbon steel pans that are seasoned with a little oil. They work very nicely as non-stick pans for cooking fish or bacon and eggs or steaks.

You just rinse the pan in water with no detergent. A bit of a rub with a non-scratching scourer and job done.

The seasoning method can be done to make the steel pans rust proof. I doubt if it would be good enough for keeping pans clean on a boat.

There is no reason why you can't season a stainless steel pan to get the non-stick finish.

www.google.com.au/search?q=season+stainless+steel+frying+pan

I've used a cast iron skillet since 2014, well seasoned, cleaned and oiled after each use. It hasn't rusted yet. On the odd occasion when someone has scrubbed it too hard I have just re oiled and seasoned it on board........for the record I really hate cooking with aluminium fry pans.

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cisco said..
We have had cast iron pans at home for the last 30 years and wouldn't have anything else.

However iron pans on a yacht and not used daily are going to leave their blood mark.

ALDI sell some fairly good looking enameled pans but they have a gridded bottom which is bugger all use when you want to fry eggs, especially the way I like them. I am an artiste when it comes to easy over eggs with a rasher of bacon.

Aluminium is going to give me Alzheimers and stainless will just burn my tucker and teflon is not worth thinking about. In case you hadn't noticed my brain is already fried.

Mate of mine had an ally pan which was coated with some really hard stuff. Cooked really good on high heat. Stone base or something, I forget the brand.

If it is iron or steel it has to be seasoned. I am thinking a medium sized wok with loop handles has to be in the mix. It is not all about steak and eggs. You need a wok if you are a Laksa addict like me.

I have always believed that you can live as well or better on a yacht than you can on land so you need to get the galley gear right.

So what think ye merry men who spend time messing about on boats??

If you mean the Aldi grey stone looking pans branded Crofton you should give one a go.
Despite the grid you'll be surprised how well it does the crispy golden eggs at the bottom while leaving the yolks soft, if anything they are even better then cast iron pans. Didn't used mine for eggs until a week later so by that time I went back to get the other size but they were all gone. Now I have to wait until they have them back in stock.

^^ I have one of those at home but I have not been using it. I will give it a go.