Wanted: a good commercial-grade frypan
Hi folks. I've had a few teflon-coated non-stick frypans, but all have eventually lost their non-stick quality after a few years. I've decided my relationship with teflon is over.
I know about Scanpan and other brands offering titanium alternatives to teflon, and of course, very high quality - and expensive - stuff like Le Creuset. I'm not much interested in that sort of high-end status gear. Also, wrought iron is too heavy for my liking.
I am after a quality frypan (about 28cm) with an oven-proof handle that can be put in the oven when the occasion calls for it, and can take high stovetop heat when necessary. Nothing fancy. Just a good quality, hard-wearing pan that can be cured in the old-fashioned way - the sort of thing that is relatively cheap and that is found in commercial restaurant kitchens all over the place.
Thing is, the commercial restaurant kitchen suppliers around my area are staffed by folk who don't have a lot of real knowledge about the gear they sell, and my efforts to ascertain the sort of pan I'm after have not been successful so far. I have read that blue-steel is the best option, but can only find "black steel" ones here. Does anyone know if this is the same as "blue-steel?"
If any informed person can recommend a quality brand of commercial-grade frypan of the type I've described above, I would be much appreciative.