I enjoy cooking with a thermostatically controlled pan. I really miss the Sens-temp burner from the Flair and console myself with an electric frypan. No guessing, just set it for the temp you want and walk away.
Having a square frying pan makes sense for cooking four sandwiches, 4 pieces of French toast, 4 hotcakes or a pound of bacon. I prefer stainless to non stick and really enjoy the angled lid bracket on this Sunbeam stainless frypan which catches splatters when frying.
In the late 60s Sunbeam dazzled the counter top with their new designs. The MM series mixmaster, cool coffee makers and a line of stainless clad aluminum electric frypans in oblong, round and oval. These are quite rare and the round one is my daily driver. The square one needs to be cleaned up and gifted forward.
I have numerous and we used to use one all the time but haven't now for the longest of times. Here's a Hoover Tri Pan fry pan I found in a thrift shop in N.Canton last year. It has the broiler in the lid and the warming tray underneath
hence the Tri
The Hoovermatic is a great skillet, heats evenly and the stainless cleans like a dream. These pans also have a broiler lid which is faster and much easier to clean than the broiler pan. The keep warm drawer under the pan to holds breakfast meat or pancakes warm while cooking for a crowd.
The ONLY way I've been able to achieve good fried chicken is with an 'lectric skillet. Just like Aunt Ruthie taught us. And I thought I was the only fella who still brought them out...
Those frypans are beautiful, My grandmother had a skillet and a saucepan they were Presto. She had only one cord and thermostat dial, for both pieces. This was long ago, she told me you bought the heat control/cord separately. alr2903