I have a few non-stick pans that my mother gave me about 5 years ago. They are really starting to wear. I've begun to look for replacements and now I see these ceramic non-stick pans.

They say they are safer than the old Teflon pans. What is the Sigforum consensus?

I have one All-Clad stainless steel pan that was given to me I use it far less than the non-stick pans because it's quicker and easier to clean the non-stick pans, especially during the week.

quote:

Originally posted by kx90:
I have a few non-stick pans that my mother gave me about 5 years ago. They are really starting to wear. I've begun to look for replacements and now I see these ceramic non-stick pans.

They say they are safer than the old Teflon pans. What is the Sigforum consensus?

I have one All-Clad stainless steel pan that was given to me I use it far less than the non-stick pans because it's quicker and easier to clean the non-stick pans, especially during the week.

No comment on non-stick as I don’t use them (only SS and CI). Just a quick tip ok SS, be sure to let it get good and properly preheated before use then a squirt of an oil. This will drastically cut down on sticking and clean up (though not eliminate it depending on the food).

If I was picking a nonstick I’d lean towards a true ceramic but I think those are really expensive.

95% of what I cook on the stove top is cooked in cast iron. I have a few pieces of hand me down Bialetti that were my Grandfathers (I believe they were purchased at Costco). I use them from time to time, primarily for boiling water or warming soup.
I don't care for them as if they're heirlooms but they seem to hold up well.

we cook a lot

have had very good success with this brand

https://www.kohls.com/product/...ware-set.jsp?prdPV=2

---------------------------------

Vollrath Pro-HG.

http://www.pro-hgcookware.com/

It’s true commercial grade non-stick, made in the USA, and they back their product 100%.

They used to sell it at home shows and the like. That’s where we got our first set. Now you can buy it direct.

Ours are still going strong after 10+ years.

-Rob

We use Swiss Diamond which will last about 5 years of daily breakfast use & my wife's abuse. We cook 3 meals a day. The pots show almost no wear after several years. My wife is impatient, starts everything on high heat & uses metal utensils. I had an Anolon set that my wife demolished in 2 years.

Scanpan - Sur La Table

Reviews

We have one of these and love it. It is a heavier gauge skillet and cooks evenly. The less expensive non-sticks that we had would warp over time and last maybe 4 or 5 years.



One thing about any non-stick, even the ceramics, they are not dishwasher friendly and will not last near as long if you do put them in one.

This one can be used on the stovetop or in the oven.

Wait for a sale if getting from Sur la Table or even better yet, look for it on Amazon.

This message has been edited. Last edited by: C L Wilkins,

The best non-stick frying pans are made by Kyocera:

https://www.amazon.com/Kyocera...mrnull&tag=hydsma-20

8, 10, and 12 inch sizes. I’ve used mine for several years, and it still looks, and works, like new. Its vitreous non-stick cooking surface is silicon carbide, very hard, and non toxic, applied by vapor deposition. Kyocera ceramic technology is tops.

A thin anti-drip lip runs completely around its rim. Its SS handle is hollow for lightness, but sealed so water can’t get in. Oven rated to 400 °F. Suitable for all cooktops, including induction.

If you google for “best non-stick frying pans”, you won’t see the Kyocera, because Kyocera won’t pay the fee required to get its pan listed in these fake reviews.

quote:

Originally posted by kx90:

I have one All-Clad stainless steel pan that was given to me I use it far less than the non-stick pans because it's quicker and easier to clean the non-stick pans, especially during the week.

As already mentioned, pre-heat your All-Clad pan before you add oil. Just remember: Hot pan, cold oil, then add food. For cleanup, use Bar Keeper's Friend powder. This stuff is amazing and will keep your All-Clad pan looking like new. You can find it at any supermarket or on-line: https://www.amazon.com/Bar-Kee...=8-7&tag=googhydr-20

Your All-Clad pan is of the highest quality. I have a couple of them and use them for almost all my frying. Cleanup is easy. However, I do like non-stick for cooking bacon and fried potatoes if I don't feel like wrestling cast iron.

For non-stick pans, check out Calphalon. They make good pans.

https://www.amazon.com/Calphal...h%2Caps%2C230&sr=8-3

Get the cheapest pan using a coupon from Bed, Bath & Beyond. I cook quite a bit and non-stick pans are pretty much relegated to seafood, eggs and pancakes. Too many people use non-sticks for convenience, which usually means they're not heating their pans and not, using enough fat/oil component.

Non-stick pans will wear out, fact of life if you cook a lot, figure around 5-years usage may vary. If your pan turns brown, you've over-heated it, never heat the pan above med-high, once it's brown dump it.

I just bought these.. Not tried them yet though. I bought based on Cook Country Video .

This message has been edited. Last edited by: Skins2881,

I've had these All-Clad for a couple of years, and use them almost every day. They've held up quite well with hand washing and are still flat and hold heat quite well. Use your 20% off coupon and the cost is truly cheap for a great product, since you already have some All-Clad.

ETA: They don't come with lids, but I use my Saladmaster 12" lid and it fits perfect, assuming you have some lids in the cupboard.

Timely.
We got a nice Calphalon set for our wedding a bit over 10 years ago.
The 12” pan is used the most and just recently has not been so good on the nonstick side.
Showing wear and eggs stick no matter what anymore.
It has not been flat for quite sometime.
I think I’ll just grab another.

After trying a few, they all seem to wear after 2-3 years of use, even with careful use, so we just buy a new one from Costco for $15-20 when they wear out. May check out the Kyocera stuff though.

When I was living in Alaska, I picked up Tramontina Professional while shopping at Costco. I bought an 8" and a 10". Oven safe to 400F, removable silicon handle (for oven use), and very durable. I liked them so much, I went back and bought another 8" and 10" about a month later. Last year, I added a 14" (that thing is huge).

I mentioned where I was living as I haven't lived in Alaska in 4.5 years and the pans are still great. Only problem is my former bad habit of using a ground meat chopper utensil while browning ground sausage or ground beef damaged the coating on 1. Since I have 3 of the same age it's obvious the chopper utensil caused the stark contrast in coating between that pan and the other 3.

Cast iron, the original non-stick cookware. You can even buy it 'pre-seasoned' too.

Well seasoned carbon steel pans. My eggs slide around in them all day.

You can and should use metal spatulas with them, they're cheap, and with just a little bit of maintenance, they'll last almost as long as cast iron.

Lodge makes a great one for about $40.

+ on the Tramontina Professional non-stick as cited above by tarortodd.

quote:

Originally posted by Black92LX:
Timely.
We got a nice Calphalon set for our wedding a bit over 10 years ago.
The 12” pan is used the most and just recently has not been so good on the nonstick side.
Showing wear and eggs stick no matter what anymore.
It has not been flat for quite sometime.
I think I’ll just grab another.

Sounds like ours, closing on 10 years next July. No warping, but the non-stick is much less effective in a few of the pans.

quote:

Originally posted by Oregon:
Well seasoned carbon steel pans. My eggs slide around in them all day.

Agreed I recently got a Vollrath carbon steel pan and also a Matfer Bourgeat carbon steel crepe pan. I really like the Matfer crepe pan.