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I have abandoned all nonstick since I learned how to make stainless into nonstick. It has worked fabulously on the pans I did it correctly on. It has been at least a year now and eggs still slide out like they are nonstick frying pans. When I shop for cookware I tend to buy openstock because you don't really need a whole set. I look for stainless steel, thick clad bottom and if I can find it I try to avoid pans with those rivets holding the handle onto the pan because they are hard to clean. I shop the bedbathbeyond clearance, I have been cooking for thirty years and only have really needed bigger pans once I had a family. For years we lived with two size of saucepans and one 10" frying pan.
Sets are pricey, and you will pay for pieces you will rarely, if ever use. Real cooks have an assortment of pieces, all heavily used, and most do not match. We have Calphalon fry pans, which are excellent for our purposes, and stainless copper-core sauce pans in various sizes. We have a cast iron fry pan, and cast iron dutch oven. We even have 3 pieces of Mauviel copper. We use all of these pans for different things, and nothing sits around unused.
If you are a real cook, you will have preferences for many of your cookware items, and no set ever made will supply them all.
Non-stick but safe? The only thing is cast iron, properly seasoned.
Any other non-stick surface (Teflon, for rexample) might be safe until scratched, but it eventually gets scratched.
Cook stuff correctly, and don't be afraid of a little oil in your food - sticking will not be a problem.
I adore my All-Clad stainless steel.
I have abandoned all nonstick since I learned how to make stainless into nonstick. It has worked fabulously on the pans I did it correctly on. It has been at least a year now and eggs still slide out like they are nonstick frying pans. When I shop for cookware I tend to buy openstock because you don't really need a whole set. I look for stainless steel, thick clad bottom and if I can find it I try to avoid pans with those rivets holding the handle onto the pan because they are hard to clean. I shop the bedbathbeyond clearance, I have been cooking for thirty years and only have really needed bigger pans once I had a family. For years we lived with two size of saucepans and one 10" frying pan.
Non-stick but safe? The only thing is cast iron, properly seasoned. Any other non-stick surface (Teflon, for rexample) might be safe until scratched, but it eventually gets scratched.
Cook stuff correctly, and don't be afraid of a little oil in your food - sticking will not be a problem.
I adore my All-Clad stainless steel.
True. That's why I suggest T-Fal pans for a non-stick solution. They are good, but inexpensive enough that one can toss them out after a year or two and buy a new one.
Last edited by ChessieMom; 01-09-2017 at 11:18 AM..
I have always had good luck with resturant grade, NSF compliant, commercial cookware (especially skillets). Yeah it's a little more expensive initially, but it's made to stand up to commercial use so it will last longer. Amazon has a lot that's good. In a pinch, I too go with my semi-antique cast iron.
Great stuff, the original clad cookware, Made in USA. For a cheaper alternative Calphalon makes a very nice quality set for around $250 and WalMart believe it or not sells a good set for around $200 in their Tramontia line. Here's one by Cuisinart for under $200.
I use stainless for everything including omelets and never have issues when using Canola cooking spray, even in cheap aluminum bottomed pans.
I second the Walmart Tramontina recommendation. I love All-Clad, but the Tramontina tri-ply is every bit as good.
I'd also recommend at least one tin-lined copper pan. I have 4 pieces of Bamalu tin-lined copper. Eggs cook with no sticking at all. They are wonderfully non-stick.
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