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Best non-stick frying pan?

M

MRBXXXFVVS1

Brilliant_Rock
Joined
Dec 5, 2019
Messages
1,450
Does anyone have a non-stick frying pan they love? We have a few All Clad ones that we enjoy using, but they are showing signs of wear and tear in the non-stick coating. I am getting one of them replaced via warranty. I am concerned about accidentally ingesting part of the non-stick coating. Does anyone have experience with the ceramic coated ones? We should just learn how to cook with our stainless steel pans, but prefer non-stick...

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HI:

I bought SCANPAN from WS. Very good quality. Low heat cooking--I had to relearn this! (high heat destroys non stick cookware).

cheers--Sharon
 
Cast iron! ... but only if everyone in the house, who might use, it is willing to learn how to season, use, clean, dry, re-season and store them properly.
Also if you are of the rare birds who do the above they will last for many generations.

Definitely worth the hassle.
And it's very little hassle if you do it right.
 
kenny said:
Cast iron! ... but only if everyone in the house, who might use, it is willing to learn how to season, use, clean, dry, re-season and store them properly.
Also if you are of the rare birds who do the above they will last for many generations.

Definitely worth the hassle.
And it's very little hassle if you do it right.
Click to expand...

I love my cast iron frying pan. It is a Griswold made between 1939-1957, Erie PA.
Bought at the flea market for $4.
 
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Cast iron is a great option, but unfortunately we are looking for something dishwasher safe.

Does anyone have experience with Misen and/or Caraway?
 
canuk-gal said:
HI:

I bought SCANPAN from WS. Very good quality. Low heat cooking--I had to relearn this! (high heat destroys non stick cookware).

cheers--Sharon
Click to expand...
none of them are lifetime pans but low heat is the key with them.
I find it very annoying cooking low heat but wifey likes them.
Love cast iron but it is annoying in different ways.
If we had more room id have a set of reastraunt stainless pans.
 
Apparently the secret with stainless steel frying pans is to let the pan get really hot before you add anything, including your butter or oil. I’ve found that works quite well, but its not foolproof (I have a all-clad pan, among others). More accurately, I don’t always get it right! It is easy to clean up though -after a little soak if something did stick. I also baby my stainless pans - no steel utensils or abrasives, ever.
 
We were buying Diamond Swiss which started getting nasty in 3 or 4 months. Now we are buying the Sams Club Members Mark non stick pan and it’s not only way cheaper but still going strong about 6 months later. My husband uses it daily.
 
I was reading that non-stick pans typically last 3-5 years. I don't know why I expected pots and pans to last a lot longer...
 
SCANPAN is my favourite. I have several pieces including a wok (which hasn’t been affected by high heat….as yet). I also have a set of T-fal pans which are quite good and less expensive, but IMO SCANPAN is the best.

Do not use aerosol cooking sprays on nonstick pans, it will build up (yeah, I know, why use cooking spray on nonstick pans?!!). If you do have build up, scrub pans with bi-carb soda and hot water. If build up is severe, sprinkle bi-carb into pan, add water and boil on stovetop. I’ve rescued several pans doing this.

I do have a Le Creuset ceramic coated pan and it is phenomenal…..but it is so heavy I generally choose something else, sadly.
 
I don’t cook with nonstick pans often (so I can’t speak to wear and tear) but the two best I’ve found are the flonal nonstick pans and oxo good grips pro nonstick pans (both are dishwasher safe).
 
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We bought a ceramic non-stick pan at the start of the year. (Got fed up with the non-stick coating flaking from non-stick pans with a supopsed lifetime guarantee). The ceramic pan has some dos and don'ts - no oil or butter - this has worked fine for us and so far, nothing has stuck. No drastic temp changes, so you can't run the pan under cold water while it is still hot. And no high temps, this is a bit of a pain because it means stir frys just don't work nor do pancakes. Ours says it can go in the dishwasher but the pan was pricey and I don't want to risk it. However, once it has cooled, it cleans very easily with soapy water. No scrubbing involved, you just wipe away any cooking residue. I'm now looking for the equivalent but in a baking tray.
 
Tartansparkles said:
We bought a ceramic non-stick pan at the start of the year. (Got fed up with the non-stick coating flaking from non-stick pans with a supopsed lifetime guarantee). The ceramic pan has some dos and don'ts - no oil or butter - this has worked fine for us and so far, nothing has stuck. No drastic temp changes, so you can't run the pan under cold water while it is still hot. And no high temps, this is a bit of a pain because it means stir frys just don't work nor do pancakes. Ours says it can go in the dishwasher but the pan was pricey and I don't want to risk it. However, once it has cooled, it cleans very easily with soapy water. No scrubbing involved, you just wipe away any cooking residue. I'm now looking for the equivalent but in a baking tray.
Click to expand...

How does it work without any oil or butter?!

My favorite baking tray is the Pampered Chef one. It's heavy and sturdy, does not warp at high temperatures.
 
MRBXXXFVVS1 said:
I was reading that non-stick pans typically last 3-5 years. I don't know why I expected pots and pans to last a lot longer...
Click to expand...

3-5 years? Pffffft.

Cast iron ... 3-5 generations.
Save your great great great grandchildren money.
I look for them for a coupe bucks at garage sales.


:mrgreen: Sorry, but you set me up for that one.

My cast iron is dishwasher safe.
I don't have a dishwasher. :tongue:
 
MRBXXXFVVS1 said:
How does it work without any oil or butter?!

My favorite baking tray is the Pampered Chef one. It's heavy and sturdy, does not warp at high temperatures.
Click to expand...

If I'm cooking chicken breasts, the chicken goes into the pan (the pan is dry, no oil or butter*) and for maybe for a second or two the chicken will stick to the pan but as soon as you move the chicken pieces with a spatula, they glide across the surface of the pan. Gliding is the best way I can describe it :-) but so far I haven't found anything that sticks beyond that initial few seconds.

*I've just checked, it's olive oil that you are not supposed to use. Ours has been fine with not using anything at all.
 
We have Le Creuset pans & cookware. It's an expensive outlay, but we used to get through frying pans etc within a few years, when the non stick coat would wear down & they'd end up in the bin. We've had these ones now for about 4 years & they still perform as they did when new. They're not dishwasher safe however, but it takes no time at all to clean them, as they're so 'non-sticky' :lol:
 
Ally T said:
We have Le Creuset pans & cookware. It's an expensive outlay, but we used to get through frying pans etc within a few years, when the non stick coat would wear down & they'd end up in the bin. We've had these ones now for about 4 years & they still perform as they did when new. They're not dishwasher safe however, but it takes no time at all to clean them, as they're so 'non-sticky' :lol:
Click to expand...

Good to know. I have their casserole dishes, but never though of pans. I might try one! (call me crazy, but I love great cookware--just as much as Tiffany!!!) :bigsmile:

PS LOVE your avatar!!!!

cheers--Sharon
 
I don't like cast iron frying pan as it is too heavy for me.

I no longer spend lots of money on a frying pan (as in over 50 GBP on a single 24in one), as my experience is that the really expensive ones that are supposed to last forever would deteriorate over time, and lasted just a bit longer than the cheap ones.

DK :))
 
I don't cook but just asked my DH and he uses and likes the Le Creuset non stick pan.

lecreusetnonstick.jpg
 
kenny said:
Cast iron! ... but only if everyone in the house, who might use, it is willing to learn how to season, use, clean, dry, re-season and store them properly.
Also if you are of the rare birds who do the above they will last for many generations.

Definitely worth the hassle.
And it's very little hassle if you do it right.
Click to expand...

we tried that on the recommendation of a lovelly neighbour who was a chief
but im afraid i let the side down rather baddly Kenny

Gary now hides it from me and im not allowed to use it :lol-2:
 
Naughty naughty. :naughty:

Fortunately they can always be healed (stripped and reseasoned) after abuse.
Lots of youtoob videos on that.

Cast iron is forever ... just don't tell DeBeers. ;-)
 
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