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thin skin can't win |
We've had the exact same experience. Tried the same with All-Clad, they had us pay to ship a 12" skillet back to them (not cheap). On review they declared it damaged due to excessive heat and declined any adjustment or replacement. We use the pans, but don't set them on a burner to get super hot empty and walk away. Screw them - they are off the list. Replaced with a Calphalon. The feel of the All-Clads always seemed a little sturdier to me but apparently that doesn't extend to the customer service. You only have integrity once. - imprezaguy02 | |||
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Ammoholic |
Ding, ding, ding. Chicken dinner (and a joke on the side).   Jesse Sic Semper Tyrannis | |||
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| Member |
Bialetti Titan. One of the best I have ever used and not too expensive either. | |||
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| Big Stack |
Just did an omlet in one of those this morning. Recommended. I had one for 5 years, which is a lot for a nonstick pan, before I replaced it. Didn't try complaining to TFal to get a new one, but might have been able to.
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Baroque Bloke |
The best nonstick egg pan I’ve ever had is the 8” Bialetti Ceramic Pro. No Teflon or PTFE. Surprisingly, it’s not found on Amazon. I bought mine at my Kroger grocery (also available online from Kroger, in various sizes). Its ceramic surface has an excellent nonstick property, and is durable. Its exterior is tough hard anodized. Its handle is SS, hollow for lightness and low thermal conductivity, but sealed so no water can enter. Oven safe to 450 °F. I fried these eggs in my Bialetti, using the cover-and-steam method to cook their tops. The dark bits are from my herbed butter. They easily slide out of the pan onto the plate:  Serious about crackers | |||
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Nosce te ipsum |
T-fal E938S3 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan Cookware Set, 3-Piece, 8-Inch 10.5-Inch and 12.5-Inch, Black This set was on sale for $38 or so in mid-March. Like an ass, I had just ordered the 8" for a friend but could have cancelled and reordered. Duh. The 8" works for a couple of eggs and feels more like a 7" or less. I have no problem flipping over-easy with no spatula. The 12.5" I've used for 'taters lots of times; love the even cooking surface. | |||
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| Baroque Bloke |
^^^^^^^^ It has SS bottom for induction cook tops. I don’t like that – low thermal conductivity. Also, it has a circular ridge on the bottom that would keep the bottom from completely contacting the surface of my ceramic cooktop. I have another egg pan with both of those characteristics. My Bialetti works much better for me. Serious about crackers | |||
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parati et volentes |
For non-stick coated pans you should buy cheap and just replace them when they wear out. | |||
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Member |
Bought a set of All Clad at Costco for a ridiculous price a few years ago. They aren’t aging well. This winter I bought a $20 set of 3 at Walmart. Guess which ones I like best? Yep, the cheap ones. I'm sorry if I hurt you feelings when I called you stupid - I thought you already knew - Unknown ................................... When you have no future, you live in the past. " Sycamore Row" by John Grisham | |||
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Member |
Pipe Smoker - Is this the one you have? Link _________________________________________________________________________ “A man’s treatment of a dog is no indication of the man’s nature, but his treatment of a cat is. It is the crucial test. None but the humane treat a cat well.” -- Mark Twain, 1902 | |||
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| Member |
I recently picked up a 10” Vigor brand at a local restaurant supply store that seems to be well made and has performed very well so far. It was mid-priced (~$40 or so) amongst the brands that they carried. Something that I learned from the guy who was helping me was that if you have a glass top cooking surface you need to get a pan that has a flat base / supported base, otherwise a pan that does not have that will eventually warp, creating a slight ‘bowl’ in the pan. __________ "I'd rather have a bottle in front of me than a frontal labotomy." | |||
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| Member |
That's my practice as well. I had good luck with a GreenPan lasting longer than others. I typically ask for new nonsticks every couple of years. | |||
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| Member |
For cheap, I had very good luck with Farberware. | |||
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| Baroque Bloke |
Yep, that’s it. I’d seen it on Amazon earlier, but couldn’t find it today. One thing: The Amazon link says, “Oven safe up to 400F”, but the wrapper on my store-bought pan says 450 °F. I suspect that the Amazon statement is the one in error. Serious about crackers | |||
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Happily Retired |
Those look great. Care to share what the cover and steam method is? .....never marry a woman who is mean to your waitress. | |||
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| parati et volentes |
In order to get the tops of the eggs done when frying sunny side up, put a lid on while frying so heat and steam will cook the tops. Otherwise the tops are slimy. | |||
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| Dances With Tornados |
Try putting a small ice cube under the lid, with the eggs. As to the Bialetti, I have a couple of the Moka Pots for making Expresso coffee, I had no idea they made pans. I’ll check that out, thanks. I had to go check my pantry to verify something. Last fall I purchased a “Tramontina Professional Fry Pan 8 inch” about $22 or so from Amazon. I didn’t know this until I received it but the instructions say to not use cooking spray, so I have to use a chunk of butter. It supposedly has a lifetime warranty. . | |||
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| No good deed goes unpunished  |
We've had great luck with 2 Vollrath non stick skillets that we bought at a local restaurant supply store. We heap all types of abuse on them that we wouldn't inflict on our All-Clad. Vollrath is an American company and, from what I can tell, their cookware is made in the US. I hope that's the case. | |||
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| Baroque Bloke |
Basically yes, but my method has a refinement. I turn on a second burner of my ceramic cooktop, at its lowest setting. I put a plate on it to warm, with a round pot holder on top of it, for insulation. I cover my pan of eggs with that warm insulated plate. The object is to reduce the amount of steam condensing on the bottom of the cover, so more steam condenses on the top of the eggs. Especially helpful if you want the eggs more like over-easy than sunny side up. Condensing water produces a lot of heat – 540 calories/g. Serious about crackers | |||
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