Done with Non-stick. Do any really hold up with normal use?

seehorse · ‎03-09-2010

Bought BOGO Curtis Stone frypans and they have now begun to chip after a little over a year. Of course warranty is up!!! LOL (after1 year + 1 1/2 months). Also had the "green pan" - piece of junk, and other pans before these.

Each one promises to never stick.

Does ANY non-stick fry pan hold up or we resigned to buying a new pan every year?

I'll stick to Stainless Steel. Never lets me down.

athenian · ‎03-18-2012

No luck with any brand until I got Calphalon. Into the third year and they look like new!

Iwantcoffee · ‎03-11-2010

I have not been happy with the quality of non-stick pans. I used to scramble eggs everyday but now boil them and avoid frustration of those pans. The last pan I bought was stainless steel.

RainyDayGal · ‎03-09-2010

@athenian wrote:
No luck with any brand until I got Calphalon. Into the third year and they look like new!

I have a couple of Calphalon pans that I've had for several years and they still look and perform beautifully. I think hard anodized may be the way to go. I do love a good stainless steel pan also - just not for eggs or bacon.

deeva · ‎03-09-2010

I also stick with brands like Calphalon. I might pay more but their pans hold up. I'm also using my cast iron skillets a lot more too.

I avoid cookware by celebrity chefs. The quality seems to be poor.

Q4u · ‎03-17-2010

I've had a Calaphan 6 1/2 quart fry pan with lid for well over ten years and I'm finally putting it out to pasture. The greatest stove top cassarole maker I've ever had. Bought it at TJMaxx and spent $69 for it (and I thought that was a lot at the time)........ now I'm after a professional grade stainless steel in at least a 6 qt with lid but will settle for 5 1/2 but boy are those thick stainless pans expensive.....

*~"Never eat more than you can lift......" Miss Piggy~*

chickenbutt · ‎03-09-2010

I've done well with nonstick. A really big part of it is how they are cared for and used.

No high heat (it's never needed anyway), No dishwasher (it breaks down the nonstick eventually). No metal utensils (I use silicone and nylon mostly). No Pam! That stuff will end up killing your nonstick.

Anyway, I find that a well-made pan by a good company will hold up for many, many years. I have some of the original Technique Hard Anodized II that could rival any national brand and they've held up for years now.

After they first came out with Technique Hard Anodized II, they came out with a second generation. The nonstick still seemed ok, but the pans were much thinner. It's too bad they make a good product and once it's popular they start cutting back on quality.

I also have quite a bit of Calphalon. Calphalon has several lines of pans. Some of them are lower end. But mine are from the Unison line, which costs more than some. But they are beautifully made, nicely weighted, with quality nonstick that lasts and lasts.

I'm sure there are other brands that are good, but those are my main experience. I'd stay away from the 'hardcoat enamel/porcelain' type of cookware that is just aluminum. For aluminum, the only way to go is hard anodized.

I think I have one nonstick piece that is All-Clad. Of course, they make outstanding cookware. This is just a grill pan. I've had it for quite a few years now and it's still in perfect condition.

seehorse · ‎03-09-2010

When I bought these i made sure to not make the same mistakes "they" warn you about - no non-stick spray, no excessive high heat.

THANKS everyone!

Just checked out Calphalon and price isn't that bad, especially if it's lasting 3 years!

I use SS for everything else, but use non-stick for eggs and a few other things.

LOL, I bought the darn things to make crepes and still haven't done that!

Venezia · ‎03-09-2010

I have Circulon Symmetry and I love them. My existing set of three is about five years old and were fine until DH got hold of the largest one and "scoured" it. So I bought a new set and he's not allowed to touch it!

They simply handwash clean in a second. If anything happens to the new set, I'll replace it! (ummmm.....or maybe I'll replace DH!)

"" A little learning is a dangerous thing."-Alexander Pope

seehorse · ‎03-09-2010

@RedConvertibleGirl wrote:
@athenian wrote:
No luck with any brand until I got Calphalon. Into the third year and they look like new!

I have a couple of Calphalon pans that I've had for several years and they still look and perform beautifully. I think hard anodized may be the way to go. I do love a good stainless steel pan also - just not for eggs or bacon.

Hi Red,

I usually make bacon in the oven in sheets pans. This Sunday I used parchment in the pans and it came out much better, crisper (saw that on Martha Stewart site looking for something else).