Non-stick pans

[letinsh]

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...

[tonyz]

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 !

[PSM]

Originally Posted by letinsh

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

[JHD]

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]

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-C.../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......

[PSM]

Originally Posted by Team Sergeant

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]

+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...

[Penn]

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/...ad.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.

[SF_BHT]

Originally Posted by 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/

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......

[Team Sergeant]

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.

[SF_BHT]

Originally Posted by Team Sergeant

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.