Kitchen

[seehorse]

---

@homedecor1 wrote:

I love my Caphalon skillets I got almost 3 years ago at BB&B they were in a two pack for $49.99. 10" & 8" I think is the size.

they are still non-stick (although I usually cook with a little butter) if doing eggs and olive oil never Pam.

i also wash by hand 

I think it's called "Simply Caphalon". I've been slowly replacing my Technique HA pieces (over 8 yrs old) with single pieces I've been finding at Marshalls or Home Goods.

---

Hi homedecor,

Good! We're getting a BB&B soon and with their 20% coupon - YAY!!! 

That's exactly what I want - those 2 sizes - not a whole set - just the frypans.

[suzyQ3]

We have high-quality SS, some anodized, and also Staub and Le Creuset. But we'll always have some nonstick skillets and a saucepan for those foods that are so difficult to cook with in SS. Yes, I know it CAN be done, but it's much easier in nonstick (e.g., eggs).

[suzyQ3]

I should have added that we have different brands of NS (Calpholon, Technique, ets.). They last quite a while but not as long as SS, of course. Maybe if you have such problems with them, it might better just to buy cheap ones and replace them when need be.

[novamc1]

The only nonstick I've ever actually ruined and had to throw out was a large deep frying pan  used to prepare  a family holiday dinner.  I emptied the food and took it to the dining room and forgot to turn off the burner.  Very dumb and careless move.  I can understand how fumes from the old nonstick pans can harm  birds, because they smell obnoxious.

As nonstick material has improved over the years, I've gradually upgraded just to get the new and probably less toxic types.

My current faves are the two Green Pan skillets I got at Costco and two sizes of saute pans that came with a Cook's Companion ceramic coated cast aluminum set recently purchased from Evine. 

Love those....the aluminum is very thick but lightweight,  heats up and cooks uniformly on all sides of the pan, and the ceramic nonstick cleans up just as easily as my Green Pans.  It's supposedly free of toxic chemicals. 

It does need to be "seasoned" before the first use by washing it, lightly coating with vegetable oil, heating it slightly,  then cooling and washing again.  Unlike older nonstick, it can withstand high oven heat and is suited for induction cooktops.

Directions do need to be followed for using nonstick, or it will get ruined sooner or later.  You can't throw cold food into a cold pan, for example, and expect good results.

[jaxs mom]

I quit using non stick years ago and I have no regrets. 

[peachesncream]

Our cookwear is Cuisinart Chef's Classic. A few of the skillets are non-stick. They're about 10 years old, and still look like new.

I agree with others - I don't use PAM on nonstick surfaces,  don't put pans and skillets in the dishwasher, and use plastic spatulas and spoons to preserve the surface.

http://www.amazon.com/Cuisinart-722-30HNS-Classic-Stainless-Nonstick/dp/B0000CEWSH/ref=sr_1_7?s=home...

[novamc1]

Maybe I've just worked myself into a mental rut, but I couldn't live without a kitchen stocked with ALL cookware types for different foods.  Must have enameled cast iron for slow cooking and oven use, stainless for boiling or steaming vegetables, and now the ceramic-coated cast aluminum for both oven and stovetop use.

[Mothertrucker]

---

@WORKING GAL wrote:

I also have two sets of Technique hard anodized that were ordered years apart.  The first set was heavier gauge than the second but the newer set had pour spouts and different sized pieces.  The skillets are sticking now when cooking eggs even with butter. I'm very careful about using the right cooking utensils and washing them but the non stick is not holding up.  Guess I will contact QVC and see if they'll do anything with their "lifetime warranty".

I have a Calphalon square non stick grill pan that cooks great.

---

You might try re-seasoning  it...

[Mominohio]

---

@athenian wrote:

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

---

Same here. Picked up two fry pans at TJ Maxx and while not used every day, I'd say at least 4 or 5 times a week, and holding up better than any other I've had.

I gave up on Cook's Essentials long ago, and decided to just pick up a couple of fry pans every few years at TJ's when needed. Went back to my good old Reverware and Farberware regular stainless for everything else. Slightly more clean up work but not bad with the Bio Cleaner.

[Yahooey]

I have used Calphalon for many years. I have also sent them back to the manufacturer for the lifetime guarantee and recieved new pans. I just checked their site and some are limited guarantee. 

Shipping can cost about $13