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Thread Number: 85504
/ Tag: Other Home Products or Autos
Nonstick Cookware? Me?! |
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Post# 1100549 12/14/2020 at 09:49 (1,228 days old) by Frigilux  (The Minnesota Prairie) |
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Well, kids, I thought last month’s diagnosis of Type II diabetes was going to be the last shoe to drop in this godforsaken year. Wrong!
I enjoy cooking and for decades have been faithful to the All-Clad classic line (shiny exterior). The best performing cookware, hands down. I’ve always had a few inexpensive nonstick frying pans of various sizes (6”, 9”, 10”, a deep, straight-sided 12” and, quite recently, a deep, straight-sided 6-qt.). Everything else—saucepans, Dutch oven, roasting pan, stock pot, etc., is All-Clad. Out of nowhere, a few weeks ago, I decided to order an inexpensive Oster 6-qt. double-handled nonstick sauce pot/Dutch oven. Made a batch of chili and a very sticky cheese-laden low carb Ground Beef & Broccoli casserole. Turned out great! I’m careful not to use high heat for an extended period, generally backing down to a solid medium or lower for the duration. Don’t want the bottoms to go all concave on me right out of the gate. The Oster seemed lonely, so I ordered two nonstick Farberware saucepans with lids (2- and 4-qt). Also picked up an Oxo 11” silicone-covered balloon whisk. The saucepans should arrive by Friday. Back in the day, All-Clad had a line of nonstick cookware with the classic, shiny exterior. I was disappointed to find that line no longer exists. Their nonstick line is now anodized aluminum, of which I am not fond. Oddly, I can’t stand the feel of the anodized surface for reasons that defy logic. Ditto for brushed stainless or aluminum. Anodized users: Is the anodized aluminum itself nonstick or is their a black nonstick coating on the interior, similar to the cheap aluminum pans I’ve purchased so far? If any fans of nonstick cookware have suggestions for brands or particular pieces you like, please contribute your recommendations and experiences. Hand-to-heart, if someone would have told me I was going to become a nonstick user, I’d have scoffed. Probably scoffed and then ridiculed. Scoffed, ridiculed and then rolled my eyes. Yet, here I am, enjoying the nonstick experience. Don’t know if this is a temporary fling or a permanent relationship, but I guess we’re going to find out. Some things really need a fond to develop flavor, so the All-Clad will still get used. Who knew?! | ||
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Post# 1100560 , Reply# 2 12/14/2020 at 11:50 (1,228 days old) by ea56 (Cotati, Calif.) |
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 The only nonstick pan I use is a 10” Cuisinart sauté pan. I bought the first one 21 years ago and its still retains its non stick qualities. I bought a new one just like it about 8 mo. ago because I could see a few places on the old one where the coating was starting to wear.
I primarily use this pan for making omelets, but also for sautéing vegetables and making rice pilaf too on occasion. But I really prefer my Farberware Classic SS and cast iron griddle and frying pans for everything else.
Eugene that being said I hope that you will get lots of pleasure using your new non stick pans. Its fun to try out new kitchen tools and equipment. You only live once, so I say do the things and buy the things that bring you pleasure.
Eddie | ||
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Post# 1100561 , Reply# 3 12/14/2020 at 11:53 (1,228 days old) by DADoES (TX, U.S. of A.) |
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Ceramic non-stick No trouble thus far with the one I bought 3 yrs ago, a Zwilling/J.A. Henckels. Always handwash. | ||
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Post# 1100562 , Reply# 4 12/14/2020 at 11:56 (1,228 days old) by RP2813 (Sannazay) |
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 I bought a set of Zwilling/Henckels non-stick pans about five years ago. The selling point was that it's dishwasher-safe, and it says so on the bottoms of the pans. The literature that came with the pans advised that they'd stay looking better longer if hand-washed, but I've been putting mine through the dishwasher as a matter of course and the pans all look as good as the day I bought them. And they're all as non-sticky as the day I bought them too.
I got my set at Bed Bath & Beyond. They weren't super cheap, but they weren't as expensive as competing brands either. Well worth it to me, as my aim is to avoid hand-washing and I have outfitted my kitchen accordingly. | ||
| Post# 1100564 , Reply# 5 12/14/2020 at 12:00 (1,228 days old) by sfh074 ( ) | ||
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Zwilling/Henckels .... I am going to BB&B this evening to see if they have this fry pan. Thanks for the feedback. | ||
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Post# 1100567 , Reply# 6 12/14/2020 at 12:16 (1,228 days old) by mrboilwash (Munich,Germany) |
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Ceramic
is such a pain in the ass when it loses its nonstick properties after a while, but it still seems to be a much healthier choice than Teflon coating.
From what I gather it`s a big no no to use olive oil in it because a sticky build up might develop. Not sure if olive oil is the only culprit. Anyway, to restore the nonstick properties a good metal polish with lots of elbow grease can help. If it`s really bad a treatment with an ultra fine polishing sandpaper will do the trick. | ||
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Post# 1100568 , Reply# 7 12/14/2020 at 12:19 (1,228 days old) by chachp (North Little Rock, AR) |
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LeCreuset Non Stick
I've owned a number of brands over the years with mixed success. The LC Outlet was having a great sale so I picked up one of their small fry pans for making eggs. I fell in love with the stuff. You can fry an egg in these with no fat at all.
Over the past couple of years I have replaced my Fry pans with the LC non stick when they have a sale. They clean up in the dishwasher beautifully. I would recommend these just watch for the sales. | ||
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Post# 1100574 , Reply# 8 12/14/2020 at 13:02 (1,228 days old) by RP2813 (Sannazay) |
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I've been disappointed by skillets with the light blue non-stick finish. Maybe Zwilling/Henckels uses a better manufacturing process than the "Greenpan" I have. I had one other pan with a light blue finish that was such a PITA I threw it out.
I've attached pictures of one of my dishwasher-safe pans. | ||
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Post# 1100579 , Reply# 9 12/14/2020 at 13:19 (1,228 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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Post# 1100631 , Reply# 11 12/14/2020 at 19:22 (1,227 days old) by Frigilux (The Minnesota Prairie) |
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Thanks for the input and information, everyone.
The pans I’ve purchased have a black nonstick coating. Is that Teflon or today’s chemical equivalent of it? Those of us old enough to remember when The Beatles broke up know Teflon as a brownish nonstick coating that would eventually peel away from the pan like old paint shavings. The upside is the pans I’ve purchased are so inexpensive they can be replaced without causing financial distress when the coating begins to look worn. | ||
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Post# 1100642 , Reply# 13 12/14/2020 at 20:41 (1,227 days old) by RP2813 (Sannazay) |
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Eugene, did you see the 2019 film "Dark Waters?"
Teflon is everywhere. Even in critters at the depths of the oceans. There's not an earthly species that isn't walking, crawling, slithering, hopping, swimming or flying around without Teflon in their systems. So as far as flaking is concerned, that train left the station decades ago.
My take: If it hasn't killed me yet, it's not likely to. | ||
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Post# 1100646 , Reply# 14 12/14/2020 at 21:08 (1,227 days old) by gansky1 (Omaha, The Home of the TV Dinner!) |
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 Have loved my All-Clad for many years, but have nearly always had a couple of non-stick skillets, usually a 10-12" and 8 or 6". Sam's Club sells individual non-stick "restaurant" skillets, aluminum exterior and a reasonably durable coating inside. They seem to last, they're heavyweight, heat evenly and resist warping.
I had a "copper" ceramic coated pan and it worked great for a while, then began to stick so pitched it and went back to Sam's.
Anyone interested in beginning or adding to their collection of All-Clad cookware, they have an outlet site that runs sales from time to time. I've found some really great prices on otherwise pricey pieces. Sign up (link) with your email, they don't distribute your info and their emails are only pertaining to their sales, no junk mail. CLICK HERE TO GO TO gansky1's LINK | ||
| Post# 1100694 , Reply# 16 12/15/2020 at 09:17 (1,227 days old) by vacerator (Macomb, Michigan) | ||
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I like my Calphalon too! I have a hybrid set. I have two anodized off brand skillets from Meijer which are comparable. They were cheap on clearance. I have a 10 inch Scanpan stainless seaering skillet from Sur Le Tabe' made in Denmark. It's heay and great. | ||
| Post# 1100707 , Reply# 17 12/15/2020 at 11:37 (1,227 days old) by johnb300m (Chicago) | ||
The ceramic stuff really seems to be a crapshoot. I have a 12” Greenpan that is almost useless as nonstick. But then I have a 8” ceramic “Sur la table by Greenpan” that’s really good.
Must be lots of different grades of ceramic coatings. Hard to know how to pick out a good one. Especially variances from same mfrs. | ||
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Post# 1100807 , Reply# 18 12/16/2020 at 06:05 (1,226 days old) by retro-man (- boston,ma) |
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The copper clad pans are not bad but they start to loose there non stick properties after awhile also. Wash in sink by hand and still happens. Washed in dishwasher same thing. I just spray a little non stick cooking spray and they work like new. They still look new after a couple of years. Jon | ||
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Post# 1100818 , Reply# 19 12/16/2020 at 08:38 (1,226 days old) by Frigilux (The Minnesota Prairie) |
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These are the pieces I've purchased. Really liked the 6-qt. saucepot/Dutch oven, but also wanted something a little larger for bigger recipes. I like to have a lot of headroom in a pan for stirring/folding, so picked up the Saflon 8-qt. as well.
I use a 4-qt. saucepan frequently so the Farberware Neat Nest 2- and 4-qt. pans seemed like my best shot. They really do fit together neatly, lids and all. A space-saver in the cupboard. The grand total for these pieces is probably about the same as the price of my 4-qt. All-Clad saucepan, lol. [Update: Actually, about $90 less!😳] We'll see how this goes. For now it's just an experiment with nonstick cookware, so I don't want to invest a lot of money in it. This post was last edited 12/16/2020 at 10:44 | ||
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Post# 1100820 , Reply# 20 12/16/2020 at 08:43 (1,226 days old) by kevin313 (Detroit, Michigan) |
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I don't use non-stick pans for many tasks, but I have always kept at least one skillet (10-12 inch) for eggs/omelets and one griddle for pancakes. Otherwise, I use stainless steel or cast iron cookware.
In the spring, I saw a pair of skillets (8 inch and 12 inch) on sale at Costco. They are labeled "Gotham" brand, which I had never heard of, but for the price I figured I would give them a try. My old non-stick were years old, and the ceramic coating had become thin and less effective. While I probably use these Gotham skillets only once or twice a week, so far they have held up nicely with no signs of wear. | ||
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Post# 1100823 , Reply# 21 12/16/2020 at 09:47 (1,226 days old) by Frigilux (The Minnesota Prairie) |
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I wish I could learn to love cast iron cookware...but it just doesn’t seem to happen for me. I’ve had a couple of highly-rated cast iron frying pans and both very quickly made their way to the back of the cabinet and finally onto the “give away” table when I sold the house. They are hard to beat for maintaining temp when frying—especially deep-frying. One of the best stovetop steaks I’ve had was cooked in a smokin’ hot cast iron pan.
Have a couple of friends who are pretty much cast iron-only cooks who say that when you let the patina (if that’s the correct word) build up on a cast iron frying pan it’s nearly as slick as nonstick. Aside: Made another low-carb casserole this morning to portion and freeze. Stirred in 2 cups of shredded cheddar, then transferred it from the 6-qt. saucepot into a baking pan to finish in the oven. Couldn’t believe how that stringy, sticky cheese just slid right out of the saucepot. I’ve always believed that, with the obvious exception of eggs, pancakes, crepes, etc., nonstick cookware was the culinary equivalent of training wheels...but the lazy devil on my left shoulder tells me I may really like this nonstick business.😈 This post was last edited 12/16/2020 at 10:13 | ||
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