Kitchen

[brandiwine]

Kirkland brand non-stick is truly non-stick. I've had mine for many years and thy look and perform like new.

[jaxs mom]

On 7/1/2014 lolakimono said:

Well seasoned cast iron is virtually nonstick.

This.

[catlover]

T-FAL is the best!

[Harpa]

Ala Jeff Smith: hot pan, cold oil, foods don't stick.

I've been putting this into practice for years and it works every time, no matter the pan or glass dish.

Not sure about the scratch resistant, though.

[gardenman]

Nothing is as supremely slick as a brand new nonstick pan. They all start to become less effective as time passes. While many are still "nonstick" years later, they aren't nearly as slick as they were originally. If you really want a supremely slick nonstick pan your best bet is to replace your pan every year or so with a brand new one. I buy cheap at Walmart and when they start losing effectiveness I buy a new one to replace it. I'd never invest the money in an All Clad nonstick pan as even their coating loses its effectiveness over time. I don't mind spending ten bucks every year to get a supremely slick pan for my most challenging foods. Older nonstick pans are still nonstick and usable, but they lose that supreme slickness.

[Bernie]

Thank you for all the tips and suggestions. I never use Pam or put them in the dishwasher. I have a cast iron skillet but don't use it much as I have a glass cooktop. It just bugs me when something has a supposed warranty and it doesn't even make it through a 6 month period.

[poppinfresh]

T-Fal

[homedecor1]

My ORIGINAL set ordered many many years ago is CE 18/10 stainless steel. I have NO scratches, NO sticking, NOT a thing I can say is wrong with them. Yet, I have always hand washed and NEVER use anything but a butter, margarine or olive oil. Never use any PAM, etc. they say.

On the flip side - I ordered the HA Technique about 6 years ago and did dishwasher & metal utensils in them - they don't stick YET the finish is off of them and have slight scratches.

I ordered the clearance 18/10 set offered tonight - just couldn't pass up this great price if they hold up as well as my original.

Will donate the HA set of good pieces to to goodwill ... nothing unsafe about them!

[Kay SD]

The only nonstick pan I use is my 12" skillet. I use it over moderate heat for delicate foods, I buy a modest priced one, and I replace it every couple of years, as soon as it starts to wear and not release well. I like the idea that there might be such a thing as permanent non-stick, but I haven't seen it yet and don't expect it. My All-Clad sauté and sauce pans, although they are not non-stick, clean up very easily when they are deglazed while hot. They are many years old and are still like new. My one cast iron griddle pan is well-seasoned and will outlast me as well.

[oceantown]

I have two round lodge pre-seasoned griddle pans which are about 10 inch diameter. I keep them well-seasoned, and do not use dishwashing soap on them. (wash with very hot water & a brush) They are wonderful for eggs and for pancakes, french toast, etc., and do not stick. I sure don't have to worry about them. They will last & last. After they are cleaned & dried I put them back on the burner and turn it onto medium-high and set the timer for 2 minutes and don't leave the kitchen (so I don't forget about the pan being on the burner!) As soon as the pan is hot I remove to a heat safe trivet (or move to another burner). That way I am sure there is no moisture on the pan to help protect from rust.