Non-stick pans

[mugwump]

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.

[alelks]

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]

Originally Posted by mugwump

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.......

[Penn]

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.

[Richard]

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]

Go to a restaurant supply store, you should be able to find what you want...

[tonyz]

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.

[SF_BHT]

Originally Posted by Penn

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]

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.

[Penn]

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.

[SF_BHT]

Originally Posted by Penn

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?

[Penn]

iirc, in September.

I was wrong its in November

http://www.mauvielusa.com/cookware-s...ouse-Sale.html

[PSM]

Originally Posted by Richard

Our cookware is Calphalon

Richard

+1! My wife watches for them to go on sale at BB&B and stocks up.

Pat

[(1VB)compforce]

Originally Posted by TrapLine

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.

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.

[tonyz]

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.