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DH watches too much TV and wants one. He WAS right about the My Pillow, so maybe he's on target for this, too.
It's also about time to replace my Teflon pans - they are starting to get scratched and are probably made of the material thats supposed to bad for you. I'm open to recommendations that aren't crazy expensive.
Me too. For the most part I use cast iron and stainless, but there are a couple things I use the non stick for. And mine's also starting to wear. Just tossed one and have one left. Can't wait to hear folks recommendations.
DH watches too much TV and wants one. He WAS right about the My Pillow, so maybe he's on target for this, too.
It's also about time to replace my Teflon pans - they are starting to get scratched and are probably made of the material thats supposed to bad for you. I'm open to recommendations that aren't crazy expensive.
OK, have to ask: do you like your Mr Pillow? I have been tempted. AS for the copper cook ware. I haven't used any but have a friend that was not particularly fond of hers. Recently I went to the basic Teflon whether it is good for us or not. It is improved over the old stuff and I got a few pieces via Amazon. It is too new to share by it, but right now I love it and it isn't expensive. I got a couple pieces of Faberware and a couple from Cuisanart ( no I know I screwed up the spelling) I also use cast iron skillets from time to time, but they are so heavy and can not be washed in the DW. I want to have the option of using the dish washer if I want to cut time off of the clean up.
If your food sticks to a hot pan, you're not cooking it hot and long enough to form a crust. If it burns because you cooked it too hot and too long without a good oil. I hear too many folks use extra virgin olive oil. That is a salad oil not a cooking oil, it burns too quick and your food gets burnt and sticks. You don't see chefs in kitchens use nonstick pans even though they keep pushing people to buy them. (Because they're the ones trying to sell them.)
Those stainless steel all clad pans costs $100+ each and they are not non-stick because non-stick is just a temporary coating. It's actually harmful to use them because they get into the food over time.
Look at some videos on how chefs cook with a good pan, hot oil and doesn't stick.
Full disclosure, I'm an All-Clad snob but do have a couple Swiss Diamond non stick fry pans that I use for eggs and crepes.
I was just at my parents house for a week and they have a few Copper Chef (I think that's the name for the TV brand) pans. I used the huge square one with the high sides for a lot of cooking while there. Pros: It cleaned up very well and the shape and size were good for keeping the stove tidy. Cons: It's really thin and not perfectly flat so the surface had inconsistent heat and pan sauces pooled to the sides. It wasn't a bad pan, but I'm not sure how much it costs, I would say it's not worth much more than $40.
We had one: worked well at first, but we were always not sure if it is leaching some bad chemical into our food.( Especially acidic type food)
However, the coating did not last, even though we were careful to only use wooden utensils for stirring and scooping...and hand washing- we started seeing light scratches on the surface and some pitting-a few tiny dark dots.
I’d say maybe we had it for 3 months?
We stopped using it and did not replace it. We did not want a metal underneath the coating to leach into our food.
I loved using it when brand new, but shortly thereafter- it started to deteriorate- and was not as sleek and non- stick as at the beginning.
Back to stainless, cast iron and an enameled cast iron...
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