What are ya'll using for nonstick cookware? My preference for cooking is stainless steel but sometimes it's just better/easier with nonstick. We have some Calphalon hard anodized saute pans but after ~5years, they are loosing it. I think pans should last longer than this. What's been working for you?
Nonstick cookware
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I agree that well seasoned cast iron is a thing of joy in the kitchen, but it takes time and is heavy. So there's a place for the relatively lighter (by weight) non-stick.
That said, 5 years is long enough use of non-stick, maybe too long already. I'd say it should be ready to be replaced sooner than later. check this post.
The problem seems to be that non-stick should not be used with high heat, a very tenuous description. And truthfully, there's no real way of heating and yet stopping short of high-heat. At least, not if you cook regularly.
Me, I'd be happy to replace a non-stick every two years, if only they'd not warp. Every. One. Of. Them. curves or warps sooner than the non-stick goes away. Cast iron is still the gold standard in that...!
But Calphalon seems to be universally liked more than most others.It is the mark of an educated mind to be able to entertain a thought without accepting it.
- AristotleComment
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I guess I should feel fortunate for the 5 years--probably only 3-4, though. Too bad Calphalon doesn't have resoling program like Red Wing boots. At this point I wouldn't buy another pan, but I'd be willing to send it back for some kind of refurb--like sharpening expensive saw blades.
I haven't cooked eggs on cast iron. The pan seems too dimpled for good release but I guess I can try it out.Comment
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I recently bought 3 non-stick pans on sale and like all 3. Nordicware cast aluminum from Target is an excellent pan and about $20. Cusinart "lightweight" cast iron with coating cooks very well and is very slippery, bought on Woot! for $30. and a Henkels international laminated stainless steel/aluminum with "ceramic" coating is super slippery, bought on Woot! for $30.
If you aren't picky and just want a lightweight non-stick pan I'd suggest the Nordicware.Opportunity is missed by most people because it is dressed in overalls and looks like work. - Thomas EdisonComment
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Cookware is like tools ----- if you buy cheap - you get cheap.
I'm not saying buy "festool" ----- but at least go for a decent porter cable.
I studied this topic really intensely last year, for durango dudette.
Ended up with a middle-upper-end set of Calphalon cookware (stayed away from "Simply")Comment
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Lodge makes a good cast iron pan. They come already seasoned and are a good grade of iron with a relatively smooth surface. The Harbor Freight ones have a very poor surface and I would not use them. I saw Lodge in WallyWorld the other day at a reasonable price.
Cleaning is just wiping with a paper towel and then when cooler, with water and a scrubbing sponge. Then a coat of oil and it's back on the stove for the next time. The oil makes it's own polymer coating that gets scraped off and restored with each use and if you do it right builds up and never needs to be re-seasoned.
I have seen people season stainless the same way, looks like heck but seems to work. Have to not believe that SS needs to be shiny.
Bill
where non stick is only for grilled sandwiches.Comment
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I too prefer seasoned cast iron or blue steel pans over any coating. An additional consideration for me - I recently bought an induction cooktop. Iron/steel pans work with induction cooking, anodized aluminum doesn't. They do sell induction-ready ceramic coated pans though, but they are light and I still trust my heavy iron more.Alex VComment
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+1 for cast iron. However, America's Test Kitchen has rated T-Fal as their top non-stick pan. The coatings do wear off so the pan lasts only as long as it's coating. That is why it is not recommended that anyone spend top dollar on a non-stick pan.\"Experience is the toughest teacher. You get the test first and the lesson later.\"Comment
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Just made sunny side up eggs in my CI pan. I don't reach for it too often because of its weight. It's an Emeril Lagasse pan. Bottom seemed pretty flat. The sides are a little high so it was a little tricky to get the spatula under them. I think it's a 10" pan but I'm going to look for a wider one with shorter sides. I also need to get one if those handle socks. Almost scorched my hand a few times.Comment
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