Nonstick cookware

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  • atgcpaul
    Veteran Member
    • Aug 2003
    • 4055
    • Maryland
    • Grizzly 1023SLX

    Nonstick cookware

    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?
  • russde
    Forum Newbie
    • Aug 2013
    • 50

    #2
    Tho only 'non-stick' type we use is cast iron, once you season it, nothing sticks. I'm distrustful of ANY coatings applied to metal pans.
    R

    Comment

    • radhak
      Veteran Member
      • Apr 2006
      • 3058
      • Miramar, FL
      • Right Tilt 3HP Unisaw

      #3
      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.
      - Aristotle

      Comment

      • atgcpaul
        Veteran Member
        • Aug 2003
        • 4055
        • Maryland
        • Grizzly 1023SLX

        #4
        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

        • Tom Slick
          Veteran Member
          • May 2005
          • 2913
          • Paso Robles, Calif, USA.
          • sears BT3 clone

          #5
          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 Edison

          Comment

          • durango dude
            Senior Member
            • Mar 2011
            • 934
            • a thousand or so feet above insanity
            • 50s vintage Craftsman Contractor Saw

            #6
            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

            • Mr__Bill
              Veteran Member
              • May 2007
              • 2096
              • Tacoma, WA
              • BT3000

              #7
              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

              • vaking
                Veteran Member
                • Apr 2005
                • 1428
                • Montclair, NJ, USA.
                • Ryobi BT3100-1

                #8
                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 V

                Comment

                • havighurst
                  Established Member
                  • Jun 2004
                  • 181
                  • Metamora, MI, USA.

                  #9
                  +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

                  • marc82much
                    Forum Newbie
                    • Apr 2014
                    • 13

                    #10
                    Originally posted by havighurst
                    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.
                    Agreed. I have bought expensive and I have bought cheap. Even expensive wears out. I have two of those recommended by Cooks Illustrated...in the garage. Useless, worn out. I now use these...very nice.

                    Comment

                    • atgcpaul
                      Veteran Member
                      • Aug 2003
                      • 4055
                      • Maryland
                      • Grizzly 1023SLX

                      #11
                      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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