Looking for a 8 or 9 inch skillet that is truly non stick. Using it mostly for cooking eggs,fried or scrambled

Me too.
My 12” Calphalon gave up on the non stick.

Lots of recommendations in this recent thread.

https://sigforum.com/eve/forums...601935/m/8980089864/

On a whim I picked up a small skillet (7.6") while grocery shopping. Good Cook brand I'm sure you've seen everywhere. It was cheap, so I figured OK for light use.

I'm impressed at the quality, especially for the price. I've since heard they can be better than the more expensive fancy-schmancy brands. I look for excuses to use it now. I don't anticipate the teflon to wear out soon (no teflon lasts forever), but when it does it's cheap enough to replace.

I looked through the thread that kkina linked and didn’t see our Anolon brand. They’ve been very good.

And in response to OKCGene below, they’ve lasted many years with no detectable deterioration of the non-stick surface

Buy it once, get a Matfer Bourgeat.

These are Carbon Steel, somewhat similar to cast iron. Carbon Steel is much lighter. You’ll get it seasoned and it will be virtually non stick.

There is NO plated on substance that will chip off, not will you ingest whatever the heck it was plated with.

Just plain ol’ carbon steel.

Prices are very inexpensive, the pan may last you a lifetime, I know a 90 year old still cooking with his Fathers carbon steel skillet, and it is non stick.

There are other brands: Mauviel, Lodge, de Buyer, etc. I

I have 2, on is a 7.5 inch omelette pan.

If you want a set it and forget it thing, this is not for you. You’ll have to take care of it, season it, similar to cast iron.

If you want a nonstick pan that will last less than a year, then throw it out, buy another, go ahead.

If you are the kind of person who enjoys quality tools, equipment, cars & guns, and good quality kitchen knives, then buy a carbon steel pan. Season it, take care of it, it’s a pleasure to use.

I paid less than $20 for my Matfer omelette pan.

This message has been edited. Last edited by: OKCGene,

quote:

Originally posted by Black92LX:
Me too.
My 12” Calphalon gave up on the non stick.

Call Calphalon customer service. They sent me a new pan no questions asked. YMMV.

KitchenAid works for me.

Had one, it developed little bitty pin holes in the non-stick coating. I emailed KitchenAid customer service to inquire about the "limited lifetime warranty."

They send a replacement, no questions asked, a better model actually, at no cost, along with a pre-paid shipping label to return the old one.

ALL Clads non stick is amazing. You should easily be able to find 8" all clad or calphalon's (my second choice) at places like Marshalls at a good price. I have both, but my All Clad's are a step above the calphalon…….both are very nice though.

quote:

Originally posted by Black92LX:
Me too.
My 12” Calphalon gave up on the non stick.

Here's an 11" All Clad for $69.99 at Marshalls.

https://www.marshalls.com/us/s...os=1:11&N=3716624651

I bought my wife an Oxo 12" and 8" skillet recently and she loves them. No sticking issues and they are dishwasher safe. Give them a look.

Jim

Do the handles stay cool to the touch with the all clad lineup.

Whenever these types of threads come up I routinely recommend one of these depending on the subject:


-- Tramontina ProLine PFOA-Free reinforced ECLIPSE nonstick skillet
-- Stargazer cast iron skillet


The Tramontina non-stick is available at COSTCO and is very inexpensive. My first ones lasted just shy of 20 years!

quote:

Originally posted by 1s1k:
Do the handles stay cool to the touch with the all clad lineup.

On the pots and pans yet yes, on the lids no, same with calphalon…….lid handles get very hot.

Our set of Analon has been pretty good for 10 years. But to be honest, I scramble up to 8 eggs in a Lodge 5SK pretty much all of the time.

I have had great luck with T-Fal for several years.
https://www.amazon.com/T-fal-N...en%2C196&sr=1-3&th=1

Non-sticks are great for cheesy or, sugary dishes, fish, eggs or, cheesy preparations.

Don't spend more than $25-30, use those Bed, Bath & Beyond coupons. Don't get wrapped up in specific brands, you're not going to be doing fine cooking or, any braising with a non-stick so, no need to spend much. Non-stick pans should be replaced every 5-6 years depending on frequency of use, don't go beyond the Med-High burner setting, once a pan has a brownish sheen-finish, the coating has degraded and should be replaced.

I picked up a couple pans at Costco that I've been impressed with so far, branded Gotham Steel Pro. Everything just slides around on them and they wipe clean with a paper towel.

https://www.costco.com/gotham-...oduct.100465947.html

Been using a Swiss Diamond for the last six years or so. Best non stick for eggs I have ever used.

Now it’s older and scratched. Time to replace it.

My wife was a buyer for cookware and loves Caphalon and All Clad. I wanted a dedicated egg skillet and bought this from Amazon, it's great.

She thought I was nuts, we have a lot of skillets but I wanted my own.LOL

https://www.amazon.com/gp/prod..._title?ie=UTF8&psc=1