Thread Number: 73107
/ Tag: Recipes, Cooking Accessories
Non-Stick Skillet |
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Post# 965676   11/2/2017 at 21:13 (2,337 days old) by DADoES (TX, U.S. of A.)   |   | |
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Having become thoroughly miffed at the typical non-stick skillet offerings (coatings nick and flake even when used only with a wooden spoon and handwashing, thin material warps under heat, etc.), I splurged this afternoon on a Zwilling J.A. Henckels Spirit-line stainless steel ceramic-coated 12" specimen, bought at a local kitchen products store. They also carry Swiss Diamond but I was leery of the shallow profile. Anyone have comments and/or first-hand experience with Zwilling Spirit? It's labeled dishwasher safe but does it really hold up well? The salesgirl advised/agreed handwashing is less risk. |
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Post# 965680 , Reply# 2   11/2/2017 at 21:58 (2,337 days old) by wayupnorth (On a lake between Bangor and Bar Harbor, Maine)   |   | |
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No, I use my ancient cast iron skillets and none of those new fangled pans. Finish your cooking, fill with hot water, let soak and take a nylon scubbie to it. Nothing peels off and very little ever sticks. Not interested in that loudmouth hawking her copper crap pans, but wait, theres more. I dont think so and I dont want 2 (just pay a handling fee). NOPE
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Post# 965693 , Reply# 3   11/2/2017 at 22:49 (2,337 days old) by norgeway (mocksville n c )   |   | |
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The OLD ORIGINAL T Fal was superior to all others, I use some of everything, cast iron,aluminum and stainless, but only have a few non stick and only use them for one or 2 things. |
Post# 965694 , Reply# 4   11/2/2017 at 22:52 (2,337 days old) by norgeway (mocksville n c )   |   | |
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is the ONLY cast iron, this new Lodge stuff isn't worth carrying home, all mine is old and smooth on the inside, mostly Griswold and Wagner, Lodge is rough on the inside. |
Post# 965728 , Reply# 7   11/3/2017 at 06:51 (2,337 days old) by polkanut (Wausau, WI )   |   | |
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Post# 965747 , Reply# 8   11/3/2017 at 09:16 (2,337 days old) by panthera (Rocky Mountains)   |   | |
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Post# 965756 , Reply# 11   11/3/2017 at 09:47 (2,337 days old) by appnut (TX)   |   | |
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I have 2 to 3 pieces of cast iron and use them for searing, frying (which is almost never). Oth3erwise I have my Cuisinart Multi-Clad Pro, like Jim, which I got last May with my new induction range. My biggest concern was scrambled eggs. After researching online I discovered the proper way to scramble eggs with SS. And it worked. When I put the eggs on a plate, the pan was almost perfectly clean. Even I was amazed. But I use my cast iron skillets for frying turkey burgers, pancakes, grilled cheese sandwiches. |
Post# 965760 , Reply# 12   11/3/2017 at 10:11 (2,337 days old) by joeypete (Concord, NH)   |   | |
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I've not used that brand either. I had a Macy's brand nonstick set for about 6 years and it held up pretty well. Always washed in the dishwasher.
Last Christmas I bought an All Clad 11" stainless nonstick french skillet and it's an awesome pan. Somehow I missed where it said not to put it in the dishwasher (oops). So after a couple of months the nonstick coating was literally peeling off. Being the great company they are, All Clad replaced it free of charge. |
Post# 965764 , Reply# 14   11/3/2017 at 10:22 (2,337 days old) by Iheartmaytag (Wichita, Kansas)   |   | |
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I have a few pieces of "throw-away" pans, with non-stick coatings, for eggs,and such. One is a Everware ceramic fry pan. I have had it about 10 years, I do always hand wash, use plastic or wooden utensils and am careful not to overheat.
That pan is just now starting to stick, but only in the middle. I am just aware when I buy a non-stick that it won't be an heirloom, and will more than likely find it's way to the aluminum recycle plant, or break the handle off and it becomes the dog's outdoor water pan after a few years of usage. I have Calphalon Three ply stainless for my other cooking. I do have some good cast iron, but don't use on my smooth top, but do use it on the induction portable burner. Also can't beat a cast iron skillet for cornbread. |
Post# 965768 , Reply# 15   11/3/2017 at 10:43 (2,337 days old) by ea56 (Cotati, Calif.)   |   | |
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I have a Cuisinart 10” non stick skillet that I bought at Linens and Things over 20 years ago. I use it primarily for omelets, but I also glaze carrots in it and sauté mushrooms. It sometimes goes in the dishwasher, and the finish looks used, but it isn’t abraded and it still doesn’t stick and makes a great omelet. My other frying pans are a covered 10” Farberware, also 20 years old, a 10” cast iron pan that I inherited when I moved into an apartment in 1972 and the former tenant left it for me, it is the best of all of them and a 12” Lodge cast iron frying pan about 15 yrs old.
My pans are like old friends, I know just what they can and can’t do well and combined they met all my culinary requirements. You don’t have to spend a lot of money to have perfectly fine and functional cookware. Eddie |
Post# 965769 , Reply# 16   11/3/2017 at 10:44 (2,337 days old) by ea56 (Cotati, Calif.)   |   | |
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I have a Cuisinart 10” non stick skillet that I bought at Linens and Things over 20 years ago. I use it primarily for omelets, but I also glaze carrots in it and sauté mushrooms. It sometimes goes in the dishwasher, and the finish looks used, but it isn’t abraded and it still doesn’t stick and makes a great omelet. My other frying pans are a covered 10” Farberware, also 20 years old, a 10” cast iron pan that I inherited when I moved into an apartment in 1972 and the former tenant left it for me, it is the best of all of them and a 12” Lodge cast iron frying pan about 15 yrs old.
My pans are like old friends, I know just what they can and can’t do well and combined they met all my culinary requirements. You don’t have to spend a lot of money to have perfectly fine and functional cookware. Eddie |
Post# 965771 , Reply# 17   11/3/2017 at 10:49 (2,337 days old) by firedome (Binghamton NY & Lake Champlain VT)   |   | |
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in buying any pricey non-stick pan, no matter the brand they all start to wear out after a couple of years. We buy WINCO commercial non-stick pans in 8", 10" and 12" sizes. Built for commercial use, they perform very well, cost $10-14 each, then get re-cycled when they start to lose their mojo, which all pans will eventually. Otherwise we use our Lustre-Craft (hi-end Wear-Ever, lifetime guarantee) set that we bought in 1971, or occasionally a well seasoned cast iron Wagner pan, but we rarely use that anymore as the non-stick pans work so much better for most tasks.
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Post# 965787 , Reply# 20   11/3/2017 at 12:06 (2,337 days old) by RevvinKevin (Tinseltown - Shakey Town - La-La Land)   |   | |
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Post# 965824 , Reply# 22   11/3/2017 at 16:06 (2,336 days old) by CircleW (NE Cincinnati OH area)   |   | |
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I have two non-stick pans, one a Vollrath 10" fry pan, and the other a WearEver 5 qt. saucepan. Both are OK, but the fry pan has a few scratches from metal utensils. |
Post# 965827 , Reply# 23   11/3/2017 at 16:26 (2,336 days old) by rp2813 (Sannazay)   |   | |
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I bought a set of three Henkel non-stick skillets a few years ago because the major selling point was that they're dishwasher safe and BB&B had a really good deal on them. When I got them home and read the bit of literature that came with them, it did state that they were machine washable, but that to maintain the best appearance they should be hand washed.
I've pretty much exclusively run all three through the dishwasher since I've had them, and their cooking surfaces look as good as the day I bought them. Sometimes there will be a bit of hard water spotting, but it's very minimal and wipes right off.
I found one of those "Orgreenic" pans unused with original sticker at a thrift store a while back. It's good for eggs, but requires plastic utensils, which is no big deal. However, just nesting it with other pans (with a paper towel to protect it) seems to be enough to remove the non-stick coating from areas near the rim. Super cheap, and it would already be junk if I used it on a daily basis.
I don't trust any of that copper infomercial stuff and won't entertain a purchase. Besides, dealing with that square shape for stove-top cooking would drive me crazy.
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Post# 965918 , Reply# 25   11/4/2017 at 06:08 (2,336 days old) by joeypete (Concord, NH)   |   | |
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Post# 965934 , Reply# 26   11/4/2017 at 07:58 (2,336 days old) by DaveAMKrayoGuy (Oak Park, MI)   |   | |
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Here is my Handy-Dandy, Daily User, Wonder Skillet:
All-Purpose? You bet! Non-Stick? And how! -- Dave
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Post# 965947 , Reply# 27   11/4/2017 at 08:45 (2,336 days old) by vacerator (Macomb, Michigan)   |   | |
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we have Rock ware here also. Is it Australian marketed? I also keep my cast iron ware in a drawer. Saves lifting from a bottom cabinet. Above photo is just how PTFE coating wears away. |
Post# 965949 , Reply# 28   11/4/2017 at 08:55 (2,336 days old) by DADoES (TX, U.S. of A.)   |   | |
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I don't have any cast iron pieces. I used the new pan last night. Very nice performance. J.A. Henckels' "Zwilling" brand is supposedly one of the oldest known trademarks, dating to 1731.
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Post# 965977 , Reply# 29   11/4/2017 at 12:39 (2,336 days old) by brucelucenta ()   |   | |
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If it can't go in the dishwasher, who needs it? |
Post# 965994 , Reply# 30   11/4/2017 at 14:31 (2,335 days old) by rp2813 (Sannazay)   |   | |
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Post# 966157 , Reply# 31   11/5/2017 at 09:06 (2,335 days old) by DaveAMKrayoGuy (Oak Park, MI)   |   | |
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