Man, that Zakarian - Page 2

froggy · ‎03-10-2010

@Icegoddess wrote:
@judy0330, a properly seasoned cast iron skillet should be nonstick. The one he was demo-ing with did not look to be properly seasoned. It was all blotchy. But, I have never tried cooking eggs in mine. Maybe I should. Cornbread comes out clean though.

I know stainless steel is also nonstick if you know how to cook in it, but I obviously don't know how so most of the rest of my collection is nonstick. I really like the Curtis Stone pan. Everything else I have tried of the newer super duper nothing sticks to it stuff ends up sticking sooner or later. Besides the Curtis Stone, I have hard anodized that is still going strong years later. I only wore out the large pan which is what I bought the CS for. Probably using too high heat.

I don't care what anyone says stainless steel is not non-stick. It's great to cook in and it is fairly easy to clean - I have left it on with something inside to burn and dry out and have been able to clean it like new. But you are never going to be able to crack an egg into it and cook without sticking. If you see someone doing a demo you can bet that they have put some kind of oil in the pan.

CelticCrafter · ‎03-09-2010

I agree with @froggy, stainless steel is not non stick, no matter how low or how high the heat may be.

All my pots and pans are stainless and I had to break down and buy a small non-stick pan to cook eggs in. It didn't matter if I used butter, oil or a combo of both, they stuck.

Sweetbay magnolia · ‎04-14-2013

I was curious about the 10" pan, too - that's a size I could use. I was listening while taking a walk and got caught up in conversation with some neighbors - I missed free shipping and the pan.

Oh well. I didn't really need it, anyway.

Cogito ergo sum

Icegoddess · ‎03-19-2010

@loriqvc wrote:
@Icegoddess - The whole point of the nonstick cast iron is that it doesn't have to be seasoned; the interior of the pans Geoffrey Zakarian was presenting is different from that of a standard cast iron pan, so it is not surprising that it looks different. (In fact, the appearance of many items the Q presents varies in person from what is shown on TV due to the number and brightness of the studio lights.)

@loriqvc, I was not referring to his pan. I was referring to the traditional cast iron pan he cooked the eggs in comparing it to his pan that he cooked eggs in. The traditional cast iron pan was blotchy looking which means it was not properly seasoned. I understand that the point was that you didn't have to season it, and there was another point that it was wipe-out cleanup. However, I question whether this wonderful nonstick quality will last over time.

Icegoddess · ‎03-19-2010

@froggy wrote:
@Icegoddess wrote:
@judy0330, a properly seasoned cast iron skillet should be nonstick. The one he was demo-ing with did not look to be properly seasoned. It was all blotchy. But, I have never tried cooking eggs in mine. Maybe I should. Cornbread comes out clean though.

I know stainless steel is also nonstick if you know how to cook in it, but I obviously don't know how so most of the rest of my collection is nonstick. I really like the Curtis Stone pan. Everything else I have tried of the newer super duper nothing sticks to it stuff ends up sticking sooner or later. Besides the Curtis Stone, I have hard anodized that is still going strong years later. I only wore out the large pan which is what I bought the CS for. Probably using too high heat.
I don't care what anyone says stainless steel is not non-stick. It's great to cook in and it is fairly easy to clean - I have left it on with something inside to burn and dry out and have been able to clean it like new. But you are never going to be able to crack an egg into it and cook without sticking. If you see someone doing a demo you can bet that they have put some kind of oil in the pan.

I didn't say stainless was nonstick without the use of oil. There are some that'll tell you that if you cook in it properly things won't stick. I obviously don't know how to cook in one properly therefore I only have one stainless pan and everything else is either HA or the one CS. Personally, I don't have an issue with a little oil or butter, not margarine though.