Anyone ditch non-stick?

AD43576

AD43576

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I didn't see a thread on this already, so hopefully I didn't miss it.

Have any of you guys completely ditched non-stick cooking pans? I ask because my frying pan is starting to look a bit warn and needs to be replaced. I've read over the years about how harmful the non-stick surface can be if it rubs off and was thinking about trying to stay away from it for that reason.

What have you guys used and was it a hard transition to make? Did yo have to change the way you cook a lot?
 
We had a non-stick years ago that started flaking and the ex started using SS.
I use cast iron for 95% of my cooking, only use SS for soups.
 
AD43576 said:
I didn't see a thread on this already, so hopefully I didn't miss it.

Have any of you guys completely ditched non-stick cooking pans? I ask because my frying pan is starting to look a bit warn and needs to be replaced. I've read over the years about how harmful the non-stick surface can be if it rubs off and was thinking about trying to stay away from it for that reason.

What have you guys used and was it a hard transition to make? Did yo have to change the way you cook a lot?
Click to expand...

Check out the cast iron thread ;)
 
not a nonstick guru but we use skillets from Sams Club and they seem to hold up quite well. WE dont use metal utinsils with them. We also use cast iron and personally I would only use them but the wifey likes the others. I'd stay away from the gadget brands ie. copper clad, etc. Again, no expert but to me the brands sold on tv are usually the ones you find in goodwill stores or some thrift store. I did find a nice Calphalon n/s skillet in Goodwill that seems quite good. We spent a shitload on Calphalon cookware when we first got married and hardly use it anymore with a few exceptions. Used to have the pot rack hanging above the island in the kitchen and it was loaded. All packed away now.
 
I do a LOT of cooking on my iron pans but this one from walmart has been the best of ALL non sticks. EVER.

https://www.walmart.com/ip/THE-ROCK...1-Nonstick-Fry-Pan-w-Bakelite-Handle/42371163

06cb6ab0-4043-4cb3-94ad-79541e890e5e_1.b4a7c23381a57f53388d218791727927.jpeg
 
Pretty much all cast iron here. We have one large enameled dutch oven and one good SS pan as well. I just bought a WOLL pot at the fancy kitchen store in Cary. I have an 11 and 17 year old and they need one thing pretty much for mac 'n' cheese and other quick stuff. They aren't going to clean and season my cast iron properly so I needed a backup for them. The Woll is German made and not cheap, but it is pretty darn non-stick. It is some diamond encrusted alloy thing. Basically non-stick and tough as heck. The way it is made you can't scrap off the non stick layer. So metal utensils are fine.

http://www.potsandpansplace.com/woll-diamond-plus-cookware-review/
 
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I have a set of anodized aluminum pans. Most of the nonstick benefit without a coating. They last several years but eventually wear out,
 
yeah cowboy, Curtis stone cookware. these are going on 4yrs and still work as new. lining has darkened some from use but the lining looks similar to granite rock. I can cook an egg no oil at all and flip it over without sticking. we have 4 skillets two are unused that I bought after I saw how good they worked and two other type pans from his collection. I didn't buy any pots so I cant say good or bad the pans are very good.
 
Mostly a mixed bag of stainkess here. Some cast iron as well.
 
I have allclad nonstick expensive POS collection. Got it when we got married from my inlaws. Probably a 1500.00 set and it pretty well sucks. They have a lifetime warranty but the company sucks balls on wanting to live up to it. I've had two replaced once and the second time they sent stainless steal back because they discontinued the bigger ones.
 
Ive found that my bsr skillet is perfect for omelets. Heat low and slow, use a dab of butter, and you won't have any sticking.
 
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Combo of stainless and cast iron here. I use the procelain enameled cast iron for omlets/crepes. I threw the non-stick stainless (came with set) out when scratches and discolorization began to appear.
 
ronn47 said:
We had a non-stick years ago that started flaking and the ex started using SS.
I use cast iron for 95% of my cooking, only use SS for soups.
Click to expand...

Yep. Cast iron unless i need a special pan I don’t have in CI.
 
Thanks for all of the responses. Lots of great stuff to read through and consider.
 
How are you guys cooking eggs or more delicate meat, like fish, in a cast iron or stainless steel pan? Lots of fat (butter/oil/ghee)?

I shudder to think about the hassle of cleaning up after cooking eggs in my ss fry pan.
 
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Deplorable me said:
not a nonstick guru but we use skillets from Sams Club and they seem to hold up quite well. WE dont use metal utinsils with them. We also use cast iron and personally I would only use them but the wifey likes the others. I'd stay away from the gadget brands ie. copper clad, etc. Again, no expert but to me the brands sold on tv are usually the ones you find in goodwill stores or some thrift store. I did find a nice Calphalon n/s skillet in Goodwill that seems quite good. We spent a shitload on Calphalon cookware when we first got married and hardly use it anymore with a few exceptions. Used to have the pot rack hanging above the island in the kitchen and it was loaded. All packed away now.
Click to expand...
We use the Sam's Club non-stick pans marked "Daily Chef Food Service" and now "Members Mark Food Service". They last for years and have never flaked or chipped. They are the best quality non-stick pans that I've ever used.

Sent from my Nexus 9 using Tapatalk
 
Stainless coated copper (Mauviel) sauce pans; skillet; sautee pan (the SS is convenient for seeing the clarity of what one is cooking, not so much with cast iron; and the copper allows excellent temperature control).

Cast iron skillet for searing and roasting meats. Thing is about 30 years old now and deglazes wonderfully.

A Calphalon and a Scanpan nonstick specially for eggs; omelettes and such. Just be sure to get a hard surfaced or ceramic non-stick surface type - none of those older and/or inexpensive plastic coatings. Also, you must particularly watch the temperature on those latter, especially with any birds in the house. Don't leave them (the pans!) on the heat and keep a good ventilation going.
 
drypowder said:
How are you guys cooking eggs or more delicate meat, like fish, in a cast iron or stainless steel pan? Lots of fat (butter/oil/ghee)?

I shudder to think about the hassle of cleaning up after cooking eggs in my ss fry pan.
Click to expand...
Cast iron with a nice bacon grease puddle to lay the eggs into.
For fish, salmon, I use alum foil and a wire fish tray with butter.
 
I do eggs all the time in my cast iron. Just a little bit of butter. BUT! I have mostly old resally smooth, well seasoned cast iron and one new pan that is really well made and finished. IMO it is all about seasoning, use and maintenance. Most of my cast iron is almost as good as teflon now. We have been doing pancakes with just a very thin coat of oil. No issues.
 
drypowder said:
How are you guys cooking eggs or more delicate meat, like fish, in a cast iron or stainless steel pan? Lots of fat (butter/oil/ghee)?

I shudder to think about the hassle of cleaning up after cooking eggs in my ss fry pan.
Click to expand...


Low and slow, a well seasoned pan doesn't need gallons of oil to cook eggs. If I'm scrambling them a shot of cooking spray is sufficient.
 
Non-stick has its place. I never buy expensive ones. I like the ones that Costco sells. They are heavy and hold up well. When the finish starts to go I throw them away or donate them. There are certain things that will not work as well in other pans. The rest of my cooking is done is All Clad Stainless steel or cast iron.

I love my cast iron but people over state the just how non stick it really is.

The Reality: Your cast iron pan (and mine) may be really really really non-stick—non-stick enough that you can make an omelet in it or fry an egg with no problem—but let's get serious here. It's not anywhere near as non-stick as, say, Teflon, a material so non-stick that we had to develop new technologies just to get it to bond to the bottom of a pan. Can you dump a load of cold eggs into your cast iron pan, slowly heat it up with no oil, then slide those cooked eggs right back out without a spot left behind? Because you can do that in Teflon.

Yeah, didn't think so.
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https://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html
 
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drypowder said:
How are you guys cooking eggs or more delicate meat, like fish, in a cast iron or stainless steel pan? Lots of fat (butter/oil/ghee)?

I shudder to think about the hassle of cleaning up after cooking eggs in my ss fry pan.
Click to expand...

We pretty much exclusively use SS since cast iron and glass cooktops don't get along.

Rarely have trouble with anything sticking. Heat the pan then add your oil/ fat = non stick.
 
Christened my new Field Company cast iron pan last night. This thing may as well be called non stick. Amazing. Reminds me of old Wagner or Griswold. Pricey but good.


Sent from my iPhone using Tapatalk
 
NCMedic said:
We pretty much exclusively use SS since cast iron and glass cooktops don't get along.

Rarely have trouble with anything sticking. Heat the pan then add your oil/ fat = non stick.
Click to expand...

Cast iron works fine on glass cook tops. You just want to warm it up slowly and not slide it around to damage the glass.
 
Cooking in a teflon pan is kinda like baking in silicone....they get the job done. Nonstick coating are so much better than they used to be but I toss them if they start flaking....like I havent eaten worse. I do like my LeCreuset enameled cast for large roasts and such.

Rooster
 
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