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I like my Circulon really well. Some of my pans are over 20 years old and still good.
If you want to have non-stick pans, you have to take special care of them. I never put mine in the dishwasher because the dishwasher dries them out. Handwash only. I rarely burn food, but when I do, I just fill the pan with soapy water and let it soak for about 15 minutes. Then it will just wipe right out.
Don't scrub with harsh cleaners. Use non-stick utensils and cleaners. Dont let the dog lick the pan.
Don't cook your food at over-high temperatures. Have a little patience and cook at the correct temperature.
The Circulon is not cheap, so I consider it a good investment of my time to baby it a little bit. Treat it properly and it will last for decades.
And I've had good results with Circulon's sibling brand Anolon.
Cast iron has its place in the kitchen but but not for everything and OP asked about non stick.
My Calphalon Professional has been in use for about ten years - any utensil, dish washer. The omlett pan got replaced after SO used it. Cheap professional pan from the local supply store works well but medium heat, proper utensils and hand washing.
This is how it goes someone say try this Brand name, I go to Amazon, check out the product, description, features & details. Lastly, I go and read the reviews.
Some reviews will give the product 1 Star.. Say food sticks after having it less than a year, not a good product, horrible & DON'T WASTE YOUR MONEY! And will recommend another Brand name they personally prefer.
Well... I go to the Brand name the previous reviewer recommended, same thing again you will have some reviews giving it 1 Star, saying food sticks after having it for less than a year, not a good product, horrible & DON'T WASTE YOUR MONEY! And will recommend another Brand name they personally prefer.
So it goes on & on & on it never ends.
Bottom line before I spend my hard-earned cash, can someone refer me to a truly nonstick cookware.
Thanks!
They probably don't take good care of them. It's a whole system that is actually easy - easy is the point of non-stick, but if one doesn't buy all the right utintils too (no metal that will scratch them), put them in the dishwasher, use a brush that is too rough, they will ruin quickly.
My new ceramic pan ($10 kind) you can literally wipe out food with a (soft) paper towel. It's rather astonishing. But I could quickly ruin it if I ever cleaned it with anything rougher than the specified type of sponge, or lightly swishing a brush that is stated to be for these kinds of surfaces.
I cooked eggs to test that - of course eggs cannot be cleaned with a paper towel. But a (very short, anything can rust) time soaking and they swished away with the cleaning brush I already have from using teflon forever.
I prefer my teflon. Someone else ruined them, so my first purchase was this ceramic, but I don't like a learning curve on temps and times. I am used to teflon, so shall stick (ha) with that. I have a mid-range set. That is plenty good enough - lasted me all these many years..............
The ABSOLUTE best thing is cast iron... You just have to know how to wash it and prepare it. There are various tutorials online. Basically, after you get done with it, wash it, do not dry it. Put it on the stove and let the heat evaporate the water, remove, then coat it with oil using a paper towel. Let sit, then you have a true non-stick without the use of chemicals and crap.
Location: Finally the house is done and we are in Port St. Lucie!
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Quote:
Originally Posted by lubby
I have had my Calphalon non stick cookware 6 years and it's great but pricy.
Same here.
Always use plastic utensils, never ever goes in the dishwasher, only a non scratching sponge to clean it with. Do not use high temps on them. Never let water just sit in them overnight.
For things that do require high temps, I use Calpalon without the non stick coating. I have two of those. One for bacon and one to sear steaks with then pop into the oven.
I've had mine for about 6 or 7 years also. Still like new.
Some reviews will give the product 1 Star.. Say food sticks after having it less than a year, not a good product, horrible & DON'T WASTE YOUR MONEY! And will recommend another Brand name they personally prefer.
Well... I go to the Brand name the previous reviewer recommended, same thing again you will have some reviews giving it 1 Star, saying food sticks after having it for less than a year, not a good product, horrible & DON'T WASTE YOUR MONEY! And will recommend another Brand name they personally prefer.
My food only sticks when I overcook it. Perhaps this is an issue with the people doing the cooking.
My new ceramic pan ($10 kind) you can literally wipe out food with a (soft) paper towel. It's rather astonishing. But I could quickly ruin it if I ever cleaned it with anything rougher than the specified type of sponge, or lightly swishing a brush that is stated to be for these kinds of surfaces.
I cooked eggs to test that - of course eggs cannot be cleaned with a paper towel. But a (very short, anything can rust) time soaking and they swished away with the cleaning brush I already have from using teflon forever.
I have a set of t-fal that wipes clean with a paper towel, eggs included. The handles are removable so the pans nest, I love it. But they are about 25 years old and starting to go (children who couldn't be bothered to use bamboo or plastic utensils every time) so this thread is of great interest to me since I'm going to be looking to replace my most used pans soon.
If you have a glasstop stove, don't use a copper bottom. All of you suggesting to use a cast iron pan, have you tried swirling something around in one of those? Or try flipping a frittata in a cast iron pan?
OP, you don't have to spend a lot of money. Longevity is in the way you maintain and use it. Don't over heat and avoid scratching the inside. When I store my pans, I put either a paper towel or a piece of non-skid liner so the bottoms don't scratch the inside. Wash with warm soapy water and a non-abrasive sponge. Don't put it directly in the sink and put water in it as soon as you're done cooking.
So far my Calphalon 13 inch covered skillet has made it through a good 4 or 5 years without a scratch. I also have a set of 3 Bobby Flay non-stick frying pans that I've been using for at least 6 years.
I have had my Calphalon non stick cookware 6 years and it's great but pricy.
I ended up ordering mine from Amazon. It was $15 less than other stores and I still paid about $60 for one piece
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and I still paid about $60 for one piece
