Kitchen

[BlingQueen022]

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@CelticCrafter wrote:

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

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I gave up on stainless steel because everything I cook in them sticks and the clean up is horrible.  I bought the set made by Wolf Gang Puck and i swear that was the worst set of cookware I ever purchased.  Hate it.  Will eventually sell it at a yard sale for 20 bucks just ot get rid of it. 

[novamc1]

Per directions that come with most nonstick pans that I've used, you need to preheat  the pan gently just a little,  before adding food, by adding a little oil or even just  a little water, and don't use for high-heat searing of meat, despite what the chefs show on TV.

.  OK to use for  medium-to medium/high saute or simmer cooking.

Heating up an empty nonstick pan without a little oil or water is probably guaranteed to ruin it, from what I've read and experienced.   The only nonstick pan I've ruined was carelessly left on a heated burner with no food in it.  It literally  cooked the nonstick and all the chemicals in it, stunk up the kitchen, and went straight into the trash.

[pinkmochi]

I buy Calphalon hard anodized when Macy's has them on sale. They last for years, cook evenly, and brown meat well. I also got a 2-pack of 12" nonstick pans with the lids by Curtis Stone. I was going to give the second to my dad but decided to keep it for when the first one wore out. It's 1.5 years later, and the nonstick still looks perfect, and the pan is used often. The outside is discolored, but the inside looks new and is truly nonstick. I won't buy Lorena Garcia's nonstick pans again, though.