Kitchen

[Ms X]

Nonstick is gross.  I usually buy stainless steel, and a good frying pan made out of that lasts forever.  I have a couple of nonsticks that were on sale that are scratched.  I'll be throwing the worst of the two out soon.  I hope this is the last time I fall for the nonstick sales pitch.

[okaywitheasypay]

@Campion <What I hate are the enamel coatings on the outside. Sometimes you just can't get them clean. >

I have that problem with 2 Kitchen Aid nonsticks that I purchased thru Amazon. I followed the tip that so many posters on this forum gave to not use aerosol sprays and only silicone tools. The insides have held up perfectly with daily use, but the outside red enamel is impossible to clean.

I have my ancient cast iron that I use occasionaly. I would use it all of the time but just find it so very heavy anymore.

I would love to buy some of Wolfgang's SS if only they had silicone handles or heatproof ones --ouch-- I forget to use a potholder sometimes.

Does anyone know of a good quality ss that has protected handles?

[novamc1]

Never have had any scratches on my long string of nonstick fry pans.......I only use silicone spoons, spatulas, tongs, whisks and other soft utensils that can't possibly scratch. 

I have NEVER believed  the hype about newer nonstick pans being metal-utensil-friendly and how any scratches that appear do not affect the pan.  That cannot possibly be true.  And why use metal when so many great silicone tools are on the market?

I love the big ones I've gotten in the past couple years from Bed Bath Beyond.

[ULY]

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@SANNA wrote:

I have  a "green" set by chef Todd that I got from Hsn. Total garbage. Looks good, but everything sticks to it. Money wasted. I had a regular non stick skillets from Marchalls for $7.00 and it was better.

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Most likely I have the same thing except mine were purchased individually at Target. While they all look good with the anodized surface on the outside, they are junk. Being able to take high heat was a selling point because I could have used it on the grill or under the broiler. These pans required fat in order to release a pancake or a sunny side up egg. Using oil or other lubricants and the pans performed well but I buy non-stick so I do not have to use such extras. When I look at some of these pans such as the grilling pan, it was constructed very poorly. On a griddle pan you have the raised surfaces in order to, well, grill. Your food is up off the fat. Inbetween the grooves there is not any non stick material.

The cooks essentials set I have is over a year old and they still release eggs, pancakes or other delicate foods as good as they did on day one.

[gardenman]

If you want that supreme slickness that comes with a brand new nonstick pan, you've got to be willing to replace them fairly often. Pans will still be largely nonstick for a year or longer, but no pan stays as good as a brand new pan. The performance gradually drops off and it's only when you get a brand new pan that you realize how much it's dropped off. I buy cheap nonstick pans and replace them fairly frequently.

[CelticCrafter]

I gave up on non-stick about 3 years ago.  I got tired of having to replace them and went with stainless steel instead.

[BlingQueen022]

I've been through many nonstick cookware even Cephalon and that was good but didn't last.  

Then I found Curtis Stone and I purchased two of his fry pans several months ago.  They are the best ever!!!  Nothing sticks to them and clean up takes seconds.  Yesterday, they finally had a 13 piece cookware set of his for the tsv on HSN.  I had to order it.  It's the best cookware so far that I've tried.  It does everything he says it does and more.  Fabulous cookware, couldn't be happier. 

[forrestwolf]

I own a set of Cooks Essentials HA cookware, from before it became Techniques, which means, I have had greater than 10 years, and they remain nonstick, after years of use and abuse, as I put them in the dishwasher, since day one....I even put the fry pans under the broiler for steaks, and still nonstick...I also have some Calphalon of about the same time, and treat it just the same....AND still, nonstick..No chips, peeling, or any problems, EVER....

Spoiler

[DiAnne]

I stopped using nonstick over 20-years ago.  I have a small All-Clad nonstick skillet that I cook eggs in even though I always cook eggs in a small amount butter.  I also have one large nonstick skillet to use if I cook something really sticky.  I use it so seldom that I don't keep it in the kitchen.  I have had the same set of stainless steel all this time. Every bit of cookware I have ever bought at the Q has been thrown out long ago.   

[sunshine 919]

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@seehorse wrote:

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.

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Wow I was just getting ready to ask the same thing.  I have a non stick enameld cast iron set.  I just spent at least 5 minutes cleaning it.  I am going to use a little oil from now on.  This was my first time using the frying pan.  I was doing eggs.