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My wife is wanting a new nonstick egg skillet. We've tried T-Fal and we even tried ceramic. The ceramic was great. But after 18 months the ceramic coating is peeling. We thought it was ceramic all the way through. I guess we were wrong.
Do any of you have suggestions for a good non-stick skillet? I don't mind paying a high price if it is sure-enough good and will last forever.
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I just bought my wife a set of Calphalon Premiere pots and pans, teflon infused, that are working out great so far.
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For the last 5 years, I have cooked my Saturday morning fried eggs in a Tramontina Professional 8" fry pan. I also have the 10" and the 14".
The non-stick is very good, it's well made, and the silicon handle is slide off so I can go in the oven to preheat/cook.
CamelCamelCamel says that it's at a high price currently. To put the 8" current price in perspective, earlier this year I bought the 14" of Amazon for $33.99
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I keep a pair of these around. I mistreat them, put the through the dishwasher, etc. and then throw one away and replace it when I've fucked it up. They work well and hold up well.
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Well there just about isn't really a buy it once and last forever nonstick skillet. Ceramic, teflon, PTFE, green whatever, gimmick of the month, etc, finishes wear off.
However, I bought a Matfer Bourgeat steel pan. From France, this is a carbon steel fry pan that is similar to a cast iron skillet, but much much lighter. No funky coating to flake off. Just carbon steel. Season it per their directions and you'll have a nonstick egg cooker. I believe these are used in commercial kitchens in constant heavy cooking. They are not going to be stylish and flashy attractive looking like you're used to.
Google it, read up on them, buy one. Don't buy any other brand! Matfer Bourgeat!
You'll have to spend a little time on maintenance, just as you would with a cast iron skillet, but it'll be worth it.
I have a couple different sizes. I have 2 that are around 10-12 inch size, and I just ordered a crepe pan Matfer Crepe Pan the Crepe Pans are available in several different sizes. Price is very reasonable.
Here's an example, I just grabbed this YouTube video at random for illustration.
Link to original video: https://youtu.be/4u9wSUK7LcI
Me too, currently using an older small Griswold for eggs. Properly seasoned and properly preheated, my scrambled eggs come of 100% clean. Stainless steel works to if properly preheated and a little oil used.
If you don’t want cast iron I’d spend the time looking for a solid ceramic... they must exist.
I have a Scan Pan that is holding up well if you need non stick coated. My cast iron do great after seasoning is laid down.
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I forgot about scan pan. It’s a great option. You can use metal utensils and will not damage the surface.
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I have tried the various "copper" pans and they work BUT one has to re-season them from time to time (which is no big deal). Picked up a Blue Diamond skillet at Walmart and it's been great. Heats evenly and nothing sticks ... easy to clean.
A well seasoned cast iron pan. Your future self will thank you for it.
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My wife was a housewares buyer at one time and we have a pretty good collection of cookware. Her recommendation is All Clad, the one I'm in the market for is an egg pan, too, and this is on my Amazon Wish List:
https://www.amazon.com/dp/B01C...ref_=lv_ov_lig_dp_itThis message has been edited. Last edited by: UTsig,
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Just got one of these as well, hadn't had it long but I like it so far. If it doesn't hold up for a long time, I'm not out much money. I'll just go back to Walmart and get another.
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"Forever" and non stick pans really don't go together.
We have a large collection of All-Clad pots and pans, but our non-stick pan is an inexpensive one that we replace every couple of years.
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I've resigned myself to just buying a new tfal when the old one starts to flake. I have tried everything, up to and including the french made ceramic coated cast iron that is supposed bullet proof.
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+1 on the Tramontina. It had been a regular for decades here but now serves as a "backup alternative" to our well seasoned Stargazer cast iron skillets (we have a pair). The 8" Tramontina is sold in sets of two and are very inexpensive.
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I have a nice set of multi-clad SS pans but I use the Tramontina for eggs and other non-stick stuff.
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Put enough butter or oil in your steel or iron skillet and the eggs don't stick.
I have non-stick ones, though. I just buy cheapish ones, knowing they don't last forever.
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Costco has J.A. Henckels--- Granitium, 3 pieces for $80.00. Very good stuff.
Having tried making them in a De Buyer Mineral B Element, Demeyere Atlantis, 1919 Griswold cast iron and All-Clad, I prefer to fry eggs in the $20 Tramontina I got at Costco to keep my daughter from ruining good stuff.
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