I’m so happy to report I finally got a fish pan for my kitchen! It’s a 12-inch oval fry pan by Wolfgang Puck that also comes with a lid. I got it for a very good bargain on Ebay, new but not flawless. It had some scratches on the handle…something I wouldn’t have noticed if I wasn’t so anal about handwashing my favorite pots and pans. But I got it for only half its market price. So yes, it was a very good deal at $15.00, including shipping.
Every Filipino household should have one of these pans. Even if we Filipinos can eat fish three times a day, everday each week, an elongated fish pan like this is uncommon in the Philippines. Yup, we’re a nation of fish eaters and anything edible from the sea. The Philippines is an archipelago with 7,100 islands after all…you’re never far from water…and fresh fish.
The pan worked perfectly. I did my old trick of thoroughly heating the pan before putting in some oil and it was virtually nonstick. But I think that was mainly due to the very smooth, mirror-like finish of the pan. There are no angles around the inside which made turning the fish so easy. That no-angle sides would make it perfect for omelette-making as well. The pan is oven-proof up to 400F so I can use it for roasts and steaks. In fact, this pan would be great for longer sausages and so many other things. It’s so easy to clean too, nothing stuck to the bottom so it was a quick rinse and soaping with a light sponge…nothing more.
It’s 18/10 stainless steel with an encapsulated aluminum disc at the bottom that gives you incredibly even heat all over the pan. Indeed, the whole fish (head included as you can see) came out perfectly and evenly browned and crisp on the outside. This, despite the fact that my round burner didn’t match the oval pan. The inside of the fish was perfectly flaky and moist, Spouse pointed out how it was the best fried fish I’ve cooked.
Of course, anyone could be biased if they had a shiny, new pan that was made especially and perfectly for fish. Kinda like auto-suggestion, don’t you think?