View Full Version : Non-stick pans
So Teflon is on the way out for causing toxic/carcinogenic outgassing at high temps. I tried a Bed Bath and Beyond nonstick pan with a white ceramic coating and it worked fine for about a month, when it started shedding the coating. Anyone had success with with any of the new replacement coatings? Has to be dishwasher safe. Let's keep cast iron out of the mix. Thanks.
I know you said no cast iron but have you ever tried polishing a cast iron pan?
https://www.youtube.com/watch?v=bMIuCIl2kGU
https://www.youtube.com/watch?v=pVmCglTZWT8
Check out how slick it is at the 11:00 mark.
His website: http://www.educatingthemodern.com/
Team Sergeant
02-15-2015, 21:09
So Teflon is on the way out for causing toxic/carcinogenic outgassing at high temps. I tried a Bed Bath and Beyond nonstick pan with a white ceramic coating and it worked fine for about a month, when it started shedding the coating. Anyone had success with with any of the new replacement coatings? Has to be dishwasher safe. Let's keep cast iron out of the mix. Thanks.
Good luck on your search. I'll stick with Teflon. I'm sure it's because idiots are using metal in the Teflon pans and causing the Teflon to come out.
Otherwise use stainless steel.......
That's a lot of work to polish a pan! We use oil & kosher salt, immediately after cooking anything is a cast iron pan. They shine like the toe on a pair of Airborne Daddy Jump Boots!!!
Oh, and be careful of any cooking utensils made in China, especially Cast iron, it is rumored to contain lead.
Edit to add: Most of my shiny Cast Iron Pans were purchased at garage and estate sales. The older the better.
We found you get what you're willing to pay for when it comes to cookware quality. Our cookware is Calphalon - in tri-ply, non-stick, stainless, ceramic, and classic - and we use specific types of cookware for specific types of cooking as recommended.
Be aware that the 'entry level' Calphalon you'll find at a Target is not the same quality of the professional grade cookware found at a BB&B, Macy's, or Williams-Sonoma.
They also honor their guarantees, no questions asked.
Richard
mark46th
02-16-2015, 09:01
Go to a restaurant supply store, you should be able to find what you want...
We've had some luck with the Mauviel carbon steel pans as shown at link below.
Very moderately priced - lighter than cast iron - robust enough for a Neanderthal like me. Prolly not up to commercial/professional standards but works very well in home.
http://www.mauvielusa.com/M-Steel.html?parentId=1
Agree also with observations regarding professional/better grade Calphalon pans - excellent experience.
That's a lot of work to polish a pan! We use oil & kosher salt, immediately after cooking anything is a cast iron pan. They shine like the toe on a pair of Airborne Daddy Jump Boots!!!
Oh, and be careful of any cooking utensils made in China, especially Cast iron, it is rumored to contain lead.
Edit to add: Most of my shiny Cast Iron Pans were purchased at garage and estate sales. The older the better.
I have three cast iron skillets/dutch ovens that were my Great Great Grandmothers. They are smooth and like you said older is better. I purchased about 10 ys ago a skillet and it has never been as good as the old ones also not as heavy. Might try polishing it to see how it works.
TrapLine
02-16-2015, 11:04
My wife and I have been looking to replace our Anolon set because some of it started to flake off several of the pans. I know that some of it has to do with a certain person using metal, but no need to name names. We have been debating between another non-stick set or moving to SS. I will look into the Calphalon sets as an option. Are there any other suggestions for cookware in either NS or SS? When we replaced our knives I took advice found here and we have been VERY happy.:lifter
Mauviel carbon steel pans You'll find this brand & pans in many restaurant kitchens. Its a great line, once a year Mauviel has a sale.
You'll find this brand & pans in many restaurant kitchens. Its a great line, once a year Mauviel has a sale.
Those look great. Ay idea when the do the sale?
iirc, in September.
I was wrong its in November
http://www.mauvielusa.com/cookware-sale/Warehouse-Sale.html
Our cookware is Calphalon
Richard
+1! My wife watches for them to go on sale at BB&B and stocks up.
Pat
(1VB)compforce
02-17-2015, 09:25
My wife and I have been looking to replace our Anolon set because some of it started to flake off several of the pans. I know that some of it has to do with a certain person using metal, but no need to name names. We have been debating between another non-stick set or moving to SS. I will look into the Calphalon sets as an option. Are there any other suggestions for cookware in either NS or SS? When we replaced our knives I took advice found here and we have been VERY happy.:lifter
Both... NS for stuff that needs NS, like eggs, crepes, etc. SS for everything else. You're missing out if you are cooking meat in NS, the fond (stuff at the bottom of a SS pan) doesn't happen so your pan sauces won't have as much of the rich flavor.
I have Calphalon NS, skillet and the Emeril branded series of SS (it's calphalon that was branded and they had it on sale for less than the non-branded at BB&B when I bought it). For additional pans I fill in with whatever I need at the time.
For the NS, spend the money to get a good set. The cheaper sets will flake. Once NS is scratched, it's in the garbage. I also use almost exclusively silicon utensils. They work in either pan and won't scratch the NS. If you don't have a lot of metal in the kitchen, the nameless person won't be as tempted to use it on the NS pans.
That Mauviel stuff looks nice, might have to go with some of it for my next set.
With Mauviel carbon steel - seasoning is critical - and wiping down the pan with oil each time after use.
The Mauviel video suggested seasoning each pan a couple of times and only shows the bottom of the pan being covered with oil. I seasoned our pans about 3 or 4 times before cooking and covered/wiped the entire inside of each pan (sides and bottom) with oil.
Worked like a charm.
Not to distract from the non-stick discussion, but since cast iron was brought up, have any of you used Finex pans? http://finexusa.com/
I've had my eye on them for over a year, but for me, that's a bit of change to drop on a pan...
I had not seen the Finex. Looks interesting, well built, tad expensive. But, you do tend to get what you pay for...
They do look heavy...maybe Broadsword could pick up a couple and bungee cord them to his feet for improvised snowshoes? Dual purpose? Never mind.;)
Pans look cool !
Not to distract from the non-stick discussion, but since cast iron was brought up, have any of you used Finex pans? http://finexusa.com/
I've had my eye on them for over a year, but for me, that's a bit of change to drop on a pan...
I prefer having lids that can be used on other cookware. I have glass, stainless, and cast iron that can "multi-task" as needed. For instance, I can use glass on a dutch oven so that I can see what's going on inside without removing the lid.
Pat
Have you tried LeCreuset? I know you said no cast iron, but I positively love my LeCreuset. They have an enamel coating, so you can't use metal utensils in these either, and you must use a plastic scratch pad if anything does happen to stick. But they cook like a dream.
And a handy shopping tip, for any of the brands mentioned in this thread, look at a store like Home Goods or Marshall's or TJMaxx. Cheaper there than in department stores or kitchen supply stores.
Team Sergeant
02-17-2015, 19:54
Let me share a secret, there's no better or worse cookware.
Yeah, read that again.
I own a hodgepodge of cookware from Sam's Club, Costco, Walmart etc. And they all work just fine.
I have the same Sam's Club teflon coated saute pan for three years now, probably needs replacing one of these days. I usually only use it for eggs and sticky things. It lasted very long because I do not use anything but wood and plastic spatulas in it. And when I clean it, it's just wiped with a wet cloth (not scrubbed with a green pad).
I will have the same stainless steel pots and pans until I die I'm sure. Most from the stores listed above.
If you purchase a $10,000 set of cookware it does not equate to better cooking........
Same as if you had a professional golfer's clubs, doesn't mean you'd play any better.
If it's all about aesthetics, then fine, purchase some beautiful cookware.
And while you're at it get yourself a great book and read if you want to cook better.
http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0470421355
Now if you're scratching your head, trust me all the real chefs here will tell you when they cook at work it's all done on commercial grade cookware, about the cheapest stuff money can buy....... and they turn out 4 Star meals.......
I can hear the facepalms..........;)
And that's all I have to say about that...... ;)
Let me share a secret, there's no better or worse cookware.
I can hear the facepalms..........;)
While true for a chef, there is an heirloom aspect to solid cookware. I have a 10" cast iron skillet that I got from my grandmother that she got from her mother. Her mother, my great-grandmother, used it when they drove a covered wagon to the Oklahoma Panhandle. It may have even pre-dated my great-grandmother. ;)
Pat
mark46th
02-17-2015, 23:26
+1 on the Sam's Club saute pans. I've put a lot of Hash browns, omelets, mushrooms, etc through mine. Still works fine.
I have a Le Creuset Dutch oven that turns out a delicious leg of lamb...
there's no better or worse cookware For home use
TS is correct with regard to cook ware and home use, but it nuance as it is directly related to the cooking equipment at home.
So, Heat source, the level of BTU your burner produces, should be the driver when you purchase a pot or pan. It’s about control and utility, when combined with culinary knowledge, greatly reduces the need for top shelf commercial pots and pans at home.
TS is correct in stating that buying a heavy duty commercial copper and stainless line pot is not going to make the food taste better, or make you a better cook.
cook at work it's all done on commercial grade cookware, about the cheapest stuff money can buy
I respectfully disagree.
All our cookware is commercial grade heavy duty, expensive, use specific, and is cheap, but only in the regard that it will never need replacement. I have 5 heavy duty stainless steel pots I bought at auction when Alain Ducasse close his NYC restaurant, if purchased new, the combined cost would be close to 1.2K.
I spent less than $250.00 to acquire them at auction. If you look at the Jade range thread http://www.professionalsoldiers.com/forums/showthread.php?t=48105 Three of those pots are on the range. Far left hand corner, the one next to it, and the one directly behind that one. Look for the rivets.
That said, a one time purchase of a $650.00 rondo @ auction for $25 dollars is always given respect in the kitchen for its value in its utility, not its cost. It is also a use specific pot. Useless in a home kitchen due to size.
Yet, if I were to cook at home, which I rarely do, I would have very good equipment. For the simple reason that I know how to use it properly and I am more familiar with that equipment. Heavy duty cookware affords you the luxury of time, you can cook longer and slower, which is always better for control and desired results.
Good cookware is not cheap at initial point of purchase and is indispensable if you are a serious cook and cooking at home on a regular basis and you demand excellence, you will want the best utensils you can afford to work with, that my point of departure with regard to TS comment.
I have cooked in several homes of members here, had a great time, but it’s a PITA cooking in an ill-equipped home kitchen, even if they do have the sharpest knives known to man.
I know you said no cast iron but have you ever tried polishing a cast iron pan?
https://www.youtube.com/watch?v=bMIuCIl2kGU
https://www.youtube.com/watch?v=pVmCglTZWT8
Check out how slick it is at the 11:00 mark.
His website: http://www.educatingthemodern.com/
Well I was house bound yesterday due to a shitload of ice from Friday night. I started to cook some stuf in my cast iron 3 inch deep pan. Pulled it out and looked at the bottom inside and remembered this thread. I went out to the garage and worked on it to clean it up and possibly polish it if needed. I used an abrasive wheel and removed the 100+ years of layered seasoning. It had gotten to the point everything got stuck on it. I cleaned it all the way down to the base metal and I found it was very polished and smooth when the damaged seasoning was removed. I have been using it and starting to season it again and it is cooking great. I did not take off the exterior seasoning so it did not lose its caractor. It has brought my great grandmothers cast iron back to its glory. Have a Dutch oven that will get cleaned up when I have time...
Thanks for the idea......:D
Team Sergeant
03-01-2015, 13:18
Most non-pro cooks make little mistakes like not allowing the pan to heat up enough before adding a product. That's why most products stick to the pan, it was not hot enough to begin with.
Ever watch your grandma sprinkle a little water on the surface of the hot pan "before" she added a product? She wanted to ensure the water droplets danced first. That's how she knew it was hot enough.
Give those pans time to heat up first. I usually wait 5-10 minutes before I drop something into my sauté pan.
Most non-pro cooks make little mistakes like not allowing the pan to heat up enough before adding a product. That's why most products stick to the pan, it was not hot enough to begin with.
Ever watch your grandma sprinkle a little water on the surface of the hot pan "before" she added a product? She wanted to ensure the water droplets danced first. That's how she knew it was hot enough.
Give those pans time to heat up first. I usually wait 5-10 minutes before I drop something into my sauté pan.
I do the same as she showed me. My problem was an ex wife and maids that tried to use them when they were banned from my cooking items.