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I keep seeing all these tacky commercials for various brands of "only on TV" miraculously non-stick pans - copper, green, ceramic...
So what's up with all that? Are they as good as they say? Are they better than traditional variations of teflon? Are they more durable? Are they less bad environmentally? Are some brand better than others?
I keep seeing all these tacky commercials for various brands of "only on TV" miraculously non-stick pans - copper, green, ceramic...
So what's up with all that? Are they as good as they say? Are they better than traditional variations of teflon? Are they more durable? Are they less bad environmentally? Are some brand better than others?
I have a couple of the Copperchef pans, and I like them. They are safe to use at a higher temperature than Teflon, and they don't get scratched up as easily. They're also easy to clean, and I have never had to scrub one. Not a bad deal for a $20 skillet. I just wish they'd come out with saucepans and a wok.
They've been mentioned in a couple of threads, if you want to read other comments. Actually, it was the first one linked below that convinced me to try my first one.
FWIW, I did not order mine from a commercial. I got them at Walmart.
If you decide to try them, do follow the instructions, as they conduct heat very well, and you may not need to use as high a setting on your stove.
I have one of the copper ones....it does conduct heat quickly and evenly...never have had to scrub at all, one of the nicest features. Used in stove and oven.
The slick interior is almost slippery...everything slides easily when stirring or removing from pan. No scratches after one year of use...
Buy a small fry pan to see if you like the product. I have All Clad cookware but it's nice to have one copper coated one.
I never have the least trouble cooking without sticking, using one of my cast iron skillets, or one of my small stainless steel ones. If you use a little (very little!) oil and keep your cotton picking hands off the protein food till it forms a skin, you won't have any trouble either. Half a teaspoon of oil won't hurt you.
What's the advantage?
I will never - barring some kind of catastrophe - have to buy another frying pan again.
I never have the least trouble cooking without sticking, using one of my cast iron skillets, or one of my small stainless steel ones. If you use a little (very little!) oil and keep your cotton picking hands off the protein food till it forms a skin, you won't have any trouble either. Half a teaspoon of oil won't hurt you.
What's the advantage?
I will never - barring some kind of catastrophe - have to buy another frying pan again.
You cannot say that about the coated ones.
The OP asked a question about a specific kind of pan, and two of us who have used that pan answered. Is that okay with you?
I like cast iron, too, but if anything happens that requires a cast iron skillet to be washed, it must be re-seasoned, which is a pain. They are also heavy, and I've never seen one that was the proper shape for doing a stir-fry or an omelette.
The OP asked a question about a specific kind of pan, and two of us who have used that pan answered. Is that okay with you?
I like cast iron, too, but if anything happens that requires a cast iron skillet to be washed, it must be re-seasoned, which is a pain. They are also heavy, and I've never seen one that was the proper shape for doing a stir-fry or an omelette.
Yes, you commented with specific information about specific makes and models, which is fine; I took it a level up and suggested that "non-stick" cookware is not necessary in the first place. In my mind, the details among different versions of something are not relevant if the something isn't necessary in the first place.
I didn't confine my comments to cast iron, if you notice; I have also never had sticking problems with my stainless steel skillets. You're right, I haven't seen a cast iron omelette pan, and for that I use a stainless steel one (in which I've never had any problems with sticking). Actually, a plain stamped carbon steel pan would probably be best for that.
There are cast iron woks, but they don't really work very well. The traditional plain stamped carbon steel wok (like actual Chinese chefs use, that do this for a living day in and day out) are the best. I've never had a problem with anything sticking to one of these, either.
I have been washing my cast iron skillets for 50 years now and have never had to re-season one. Of course you don't put it in the dishwasher! You just use some Palmolive and a plastic scrubby, and dry it off.
Thanks, guys, but I was hoping for more of a comparison between the different kinds. I saw another commercial last night for a non-stick "granite" one. And I'm also interested in whether they're less deleterious for the environment.
Turf, I know about cast iron, but every time I've made up my mind to buy cast iron, I go to the store ... and weigh the pan in my hand ... and say, No, I just can't, it's too damn heavy.
Thanks, guys, but I was hoping for more of a comparison between the different kinds. I saw another commercial last night for a non-stick "granite" one. And I'm also interested in whether they're less deleterious for the environment.
Turf, I know about cast iron, but every time I've made up my mind to buy cast iron, I go to the store ... and weigh the pan in my hand ... and say, No, I just can't, it's too damn heavy.
I got rid of my Le Creuset, the big pots, because of the weight... add food and it's VERY hard to maneuver...
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