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I have discovered that the construction of the base of the pan, no matter what it is lined with dictates its ability to heat up. Unless you are using a gas flame, it is important to avoid thin based pans which in many cases can warp. My frying pans are heavy as heck but on my smooth top stove they heat evenly and quickly and respond rapidly to changes in the heat setting. As a rule of thumb they do cost more.
Caphalon and Viking stainless are great, and a hot pan will release foods, although a non stick fry pan is a must for omelets. One of my favorite pans is a Rachel Ray cast iron enamel Dutch oven. It cooks foods like Jacques Pepin beef stew with wine to perfection.
I do my favorite pot roast in a cast iron Dutch oven... it's my favorite for such things.
I had the same problems recently. To see the flakes missing on my teflon pans grossed me out. It was enough for me to clear the kitchen of stick-free pans and toss it all into the garbage. It's best to use American made (lead-free) stainless or iron cookware going forward. Ramekins replace the muffin pans.
Cooking was made so much easier when I learnt how to prepare and season stainless steel pans. Try Youtube: How to season a stainless steel pan" and you may be surprised. My new oversized skillet has been a joy to use even for traditionally sticky stuff like eggs or potatoes. Also google how to take care of it after you learn to season it. I usually just rinse and scrape off the food, then boil about two inches of water then wipe it clean with a clean dry cloth.
It's good not to see flakes missing or scrapes on my old favorite pans anymore. I'm sure teflon is not as dire to your health as some would have you think, but it's nice to use real utensils as opposed to plastic ones, for a change. so that's a bonus of learning the proper way to use stainless cookware.
Tri-ply SS is my favorite. I have a couple small non-stick skillets, mostly for eggs. And when they get dinged up I replace them. I have tried the 5 ply SS but they are too heavy to be useful to me and I don't think they have much advantage.
Our 65 year old copper bottom Revere Ware pan set still in excellent shape,works better than an enamel pan.
yes, that's the brand I have for the big skillet. I seasoned it myself and really made it a project. I use it even for smaller things. Great quality and made in the u.s.a.
I've also got some really nice stainless steel pans with an extra thick copper bottom on them. The stainless steel takes longer to heat because its got this huge mass of metal on the bottom, but they will caramelize onions just fine. They are "non-stick" because the finish is so fine. The inside of the pan feels like touching glass, it is so smooth.
I claim I take really good care of my pans, but I don't polish the copper on the bottom of the stainless steel pan set. My bad. Other than that, I hand wash my good pots and I only use non-scratch utensils on them, and I'm very careful to not burn them. No one is allowed to touch them with metal of any kind.
Does anybody here have a "non-stick" frying pan that's had at least a year of regular use, and that food (or burned stuff) DOESN'T stick to?
I've had several different brands of "non-stick" frying pans. Each one started with wonderful "non-stick" properties, nothing stuck to them and they were wonderful.
Then before six months were up, all of them had food sticking to them like mad. Got so I had to use scotch-brite pads and crank in a LOT of elbow grease to get them even remotely clean.
I'm getting REAL tired of this.
What brand do you use? How long has it STAYED "non-stick"?
I don't think it's reasonable to expect a non-stick coating, to stay "perfect". Unless you are a really unusually persnickety person, that coating is gonna get scraped and marked, with use. I never buy a non-stick pan with any expectation of it lasting over 2-3 years (and that is just cooking for me, now - cooking for a family would mean replacing it probably once a year).
But 6 months? Nope. Mine definitely last longer than that. No way would I ever use a scotch-brite on them either - that pretty much ends the non-stick feature.
This is the pan I currently have. I've had it about a year, it has shown little degradation in its non-stick properties. I probably paid $15 for it at TJ Max or HomeGoods.
Now, if I am cooking a camp breakfast - I'll use my nice (one of 2) seasoned cast iron pan. I can cook bacon, drain it, cook onions and potatoes, take them out, and cook the eggs, and I can clean that pan with just a paper towel. Do it ALL the time. (In fact I just cooked sausage this morning, in it.) Easy to clean, a quick wipe with oil, and put it back in the drawer. Super easy.
I do my favorite pot roast in a cast iron Dutch oven... it's my favorite for such things.
Yes! Nothing better for recipes like that.
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