Looking to get a couple good frying pans and thinking about getting enamel coated cast iron. Any pros, cons, opinions? I have some regular cast iron as well but for some things they arent my wifes favorite. Looking for some feedback.

I like both cast iron, and carbon steel.

FINEX looks like some nice pans, expensive, but will last a lifetime with a bit of care.

I have, and use, cast iron, sheet steel, enameled cast iron (LaCruset) and cheap, throw away Teflon pans. The latter is what I use the most.

Carbon steel is a much better fry pan than cast iron. I really like this one. Requires a good initial seasoning and then it's ready.

https://www.restaurantsupply.com/matfer-062005-11-7-8-black-steel-round-frying-pan

A cheap Teflon pan is good too.

I have enamel coated cast iron Dutch oven. It's great for Dutch oven tryp duties, but would not consider it a great searing surface.

Cast iron or carbon steel pans are much better, but do require a bit more care than the coated pans.
None the less id reccomend trying them if you havent. For frying fish there is nothing like a well treated cast iron pan.
For things like stir fry or searing a steak cooking eggs etc, i prefer the carbon steel.
A good 10” carbon steel frying pan will cost up to about $60 or more.

All I cook with is cast iron (unless I a man boiling water or something). I have a fairly large assortment of enameled and bare seasoned cast iron.

For most things, I prefer cooking cooking with the bare cast iron. My favorite is aa number 8 of an old used Griswold or Wagner Ware or similar in good condition. My experience is the newer made bare cast iron often have a rough surface which makes using them not as much fun.

I have, and use, cast iron, sheet steel, enameled cast iron (LaCruset) and cheap, throw away Teflon pans. The latter is what I use the most.

^^^
Like Mannlicher said, use all of the above but a good Teflon pan gets used the most. Replace them about every
6-8 months.

We've been using swiss diamond frying pans. Have a 12, 10.25 and an 8" plus a deep 10.25" (I think) that's awesome for sausage gravy.
Love these pans.

My 1891-1910 arced Wagner cast iron 8 is a fantastic pan. But if I'm gonna fry an egg, I'm grabbing my carbon steel.

This. Carbon is a bit better than cast iron which I love to cook on. I like cast iron for the oven though.

I'd like to add several of these steel pans to my inventory. Tried to determine where they are made but I'm not finding that information.

France

Theres another popular model that has rivets in it but I like this one because it's welded and the pan surface is smooth.

Thanks for the information TR.

I would agree that the old cast iron pans you mentioned are excellent. But with a little effort the new Lodge cast iron can be made to be very good also, and for a far more reasonable price than the collectable ones like you cited.
Best way to remove the Lodge factory coating is EZ Off oven cleaner. Just spray it on, put the pan in a plastic bag overnite and it will wash right off. Then use a palm sander with proper paper to smooth out the inside, especially the bottom.
About an hour total time is all it takes to really improve those pans, which are really very well made otherwise.
I use Crisco for the initial seasoning and to wipe on after cleaning on both the cast iron and carbon steel.

Never been around an enamel fry pan.

Teflon is gayer'n aids though.

I think the OP meant ceramic I have a few and like them.

I really like the Granite Stone pans.

Check out (madeincookware.com).
I have their 10” fry pan and their 12” wok, both carbon steel, and find them to be excellent quality at a fair price.
Made in France as are other quality pans.
If they made an 8” id probably buy it, but i do have a cast iron in that size.

Just an update, i ordered a Madein carbon steel pan.

Wouldn't that be like vitreous enamel?

Like the Lodge I have?


Its a dutch oven....do they make a fry pan like that too?

Yup

One important aspect is that the pan does not hump up in the middle when heated.