I've trimmed my cooking system down to the point where I'm just boiling water. But, I'm thinking I oughta be able to fry up some trout, or eggs, or stir-fry some veggies ... Make me a grilled cheese samwich ...
I've looked at several posts here and have learned some generalities - Ti doesn't spread heat too well, resulting in hot spots - Unless one's careful about heat and keep things moving ... Al is heavier, but cooks better. Some of the coatings peel. Foods stick to those without coatings, making cleanup hard.
What's a boy to do?
So, I've looked at a few pans out there:
Primus Litech Frying Pan, Al, 6.5" base, 8.7" top, 9.4oz $22 - Heaviest, has sloping sides, a fairly narrow base. Probably great for flipping food around, & cooking eggs, but too small for a brookie.
MSR Flex Skillet Al w/Duralite DX, 9", 7oz $25 - Wide with straight sides. Harder to sling stuff around, but a small fillet, or several scones will fit well.
REI Ti Ware Nonstick Ti, 7.5", 4.9 ozs $49.5 - Light, Expensive, Has sloping sides, but folks claim it doesn't spread heat well (I understand that this is same as Evernew?)
MSR BlackLite Frying Pan, Al w/ blacklight coating, 7.25", 5.4 oz, on sale at REI-Outlet for under $10 - Reviewers claim this coating scratches and peels easily (Maybe why the changed?)
So, I'm torn between three possibilities - The REI Ti, The MSR Flex, or something I haven't considered...
What do ya'll think?