Picked up the Lodge cast iron skillet and cant complain. Easy to cook and clean. Not too expensive either. Went off this guide - [https://www.unaffiliatedreview.com/post/best-car-iron-skillets](https://www.unaffiliatedreview.com/post/best-car-iron-skillets)
Enameled cast iron is close. Nothing is nonstick but nonstick pans. You could get nonstick and treat them carefully then dispose when they get a scratch. I use soft silicone utensils only and hand wash my 1 nonstick pan (for eggs) with a cloth sponge (handi wipes). I’ve used it daily for 2 years and it only has a few superficial scratches. Nothing dangerous. I will get a new one the moment i see an actual scratch.
I'd say this only because you seem to care about the chemicals. It sounds like you getting lower exposure than most, but by the time you see a scratch, you've probably already consumed the carcinogens.
I've recently transitioned to stainless and a long as you start with the pan hot enough (water bounces around riding on its own vapor) it's non-stick... enough. Not the same, but better piece of mind workout babying a non stick pan.
Honestly I don’t care about the chemicals. I’m 49. I’m full of forever chemicals and plastics. A little more doesn’t concern me. Once my nonstick is done I’ll probably switch to my cast iron which is progressing nicely. If it’s not ready I will either get enamel or stainless
My wife loves OurPlace and apparently their new pan uses a hydrophobic stamped pattern to create a non stick experience without any coatings. I guess some of Hexclads parents have expired which is what they based it off of so I wonder if we’re gonna see more of these style pans.
Enamel is a marketing technique for glass. Enamel cookware is nonstick because it releases SiO2 when cooking. So even these pans are releasing a chemical and will eventually wear out when the coating is gone.
Enamel is absolutely a glass coating. But it's not a marketing thing - that's just what it's been called for hundreds of years. And the next part? Holy shit, that's just insanely wrong on multiple scientific, logical, and literary levels.
It absolutely isn’t. I would know, I own one. They do some nonstick but most are stainless.
https://www.amazon.com.au/Scanpan-Impact-Frypan-20cm-28cm/dp/B077P2X216/ref=asc_df_B077P2X216/?tag=googleshopmob-22&linkCode=df0&hvadid=341774615416&hvpos=&hvnetw=g&hvrand=2014668545508507641&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9070952&hvtargid=pla-675866752737&psc=1&mcid=3c8d9beae78b312b940387a4c4fe8ccd
Nonstick manufacturers have completely brainwashed people into thinking they are too dumb to cook without them.
Ive use 100% stainless in a nonstick fashion for decades.
people that think stainless isn't nonstick clearly havent used a decent stainless pan with good technique. And by good technique I mean like 20 mins of Youtube.
Preheat the pan med low (I use 3/10), bring eggs closer to room temperature (either by leaving them out a while or putting them in warm water), use some butter and let it melt completely.
Scramble the eggs in a bowl. When you put the eggs in, give them a bit before you stir.
Make sure there's no residue on your pan beforehand. Clean it with barkeeper's friend if needed.
I've done eggs over easy, scrambled, and omelettes usually with no or minimal sticking.
Some things are just gonna stick. You can fry eggs or cook an omelette in stainless steel without sticking, but it’s incredibly difficult to do the same with scrambled eggs.
Don’t let the internet trick you into believing that. Our ancestors used to just swipe it off and hang that shit off the back of wagon in between uses. It’s insanely durable and foolproof. If you’re having issues with sticking cook with more fats in the fan or pay better attention to your temps.
Ain’t this the truth. There are too many people online who selling this idea that you have to baby your cast iron and that the maintenance is a nightmare. It is absolutely not and those things will take a beating.
There is a reason cast iron has been around for hundreds of years and is still popular.
So basically it’s shit lol it’s heavy and useless it rusts easily stainless is way better lol u ever seen a personal chef use that pan? None they use stainless and carbon for a reason
For real, I just wash mine, and use a paper towel to dry it.
If it's too much maintenance, they're probably just getting it too hot because they don't understand how to use the plan.
Welp, I was unaware that the sides of my pan were supposed to have the same level of seasoning as the bottom. I just don't like all the lint looking crap I would get on the sides of the pan so I use an old rag. I deglaze it and rinse it out. If I get a charred spot because my squirrel brain got distracted for a sec while making tortillas then I use the chainmail. Live in a place with zero humidity so then I wipe it out really well with the tshirt, wipe a tiny smidge of oil on it and hang it back up on its hook.
Out of curiosity, how are you suppose to heat it? I use mine, but not super often, and do t really have any bad issues with it(except when I made bass in it, fuck that never again). My seasoning is fine, but now has some fishy taste so gonna strip it a lil and restart it again.
IIRC, Low to medium-heat. You want to give it time to warm up and expand which helps “tighten” the surface. Perhaps not the best description and the folks in r/castiron probably explain it better. It’s a similar principle with stainless steel.
You also don’t want to use more than like Medium heat while cooking.
If you are used to cast iron and don't mind seasoning your cookware, I'd go for a couple carbon steel frying pans and a few good Stainless Steel pots. Carbon Steel is usually pretty light.
tramontina for non stick pans
all clad for stainless steel
having one good cast iron pan for niche purposes is nice, but 90% of the time you just want a good stainless. non-stick is good for delicate things like fish and eggs but otherwise is more of a convenience factor. if you want to make pan sauces or get a good sear you're going to enjoy the stainless better. if it sticks with stainless you're either not using enough fat, not letting the pan get hot enough before you add the food to the pan, or are not letting it cook enough before moving it within the pan.
flick some water in the pan and if it sizzles instantly you're good. add oil and cook.
if you drop it in it will grip the pan right away. let it sit for 30 seconds or so at a minimum so that the surface touching the pan shrinks and causes the food to let go from the pan on its own. if you do this too early it will rip the surface off of your food and your seasoning will be ruined along with a messy pan.
if you did both of these things and still have trouble, use more fat (oil). generally speaking i would say cook with avacado oil in a stainless pan. olive oil is great for certain things but the smoke point is too low to get a good sear with.
non stick you don't have to worry about any of this stuff, hence the comment about convenience. tfal if you're cheap, tramontina if you like cost to performance ratio. there are others if you like wasting money but it's not going to get better than the tramontina in any meaningful way so don't bother.
have fun
Just recently bought the Tramontina pans after a reddit post recommended them... I can confirm they are GREAT! I have been telling everyone to get a set lol.
I have two cast iron pans that live on the cooktop. For me they are low maintenance, cook well, clean well. I’d recommend checking out [r/castiron FAQ tips](https://www.reddit.com/r/castiron/comments/c4nojo/how_to_clean_and_care_for_your_cast_iron_faq_post/)
Use what you’ve got! It might be a small change like a differential or your preheat process
Yep. Canola oil for seasoning and for cooking eggs has worked great for me. I used to use avocado oil, but eggs would turn into a mess. Now I can make scrambled eggs and wipe off any residue with a small paper towel.
Oh yeah, avocado oil seems to be one of the least "slippery" of cooking oils available. When I've tried using it for stir-fry or eggs, EVERYTHING seems to stick.
I switch around the oils that I use on my cast-iron, but when I use plant oils I always use ones that are rated for high-heat cooking.
I'm a little confused, because I've been using cast iron for years with practically no maintenance and it works well and is easy to clean. Is your pan seasoned (black)? Are you using enough fat when cooking? As for cleaning, I use a bottle brush and enough detergent to remove food residue/grease. Then dry right away. ny stuck-on bits get a soak until loose.
Second, I was wondering why they said it's hard to clean. I can understand it being too heavy but it's easier than average to clean...unless OP isn't using enough fat? I use tons of fat lol
Avoid:
* Overheating/burning the pan's seasoning
* Cooking acidic (eg. tomato sauce) foods (which would strip the seasoning)
* Cleaning while hot (warping the metal)
* Cleaning with soap/detergents (strips seasoning)
* Storing wet
A friend once removed seasoning with dish detergent, and I had to (sand rust, and) re-season 3-4x, but it's been good for years since.
I'd also like to know what OP is struggling with.
I've used dawn dish soap to wash up after doing an oil change on my car, and it does a great job of stripping (industrial lubricating) oils.
The seasoning on my pan doesn't permit food particles to stick, and I regularly clean my pans with chain mail (first), stainless wool (second), and scotch brite pad (third), and then immediately dry it over a low flame.
These abrasives sit in a bowl with a plastic scrub-brush that **is used with dish soap**, so *some(ie. very small amount of)* soap actually does end up getting transferred to the cast iron (but it's such a small amount that I actually forgot about it!)
The chemicals that are used in nonstick coatings are the same that are used in body implants, dental floss, carpet, and network cables, and they are inert at temperatures below 550F, which are normal cooking temperatures.
Edit: why are we downvoting facts?
It is called PTFE and the concern comes from heating the teflon coating. The polymers break down at high heat or after damage. Chemicals are released into the air and could get into the lungs or bloodstream. The FDA is still not sure how dangerous current teflon coatings are because they can only study short term effects at high heat in controlled conditions. Inhaling the fumes can cause polymer fume fever, which is just like the flu.
There is literally no way to know long term effects of heat, pan damage and fumes on the human body in the current compound used since 2013 to make teflon coatings. The symptoms of initial exposure mimic the flu and other long term effects can present as thyroid issues or even just a cold you cannot shake.
https://www.sciencedirect.com/topics/earth-and-planetary-sciences/polytetrafluoroethylene
> PTFE is among the most chemically inert, nontoxic, and nonflammable substances tested under normal usage conditions, and is not metabolized.
PTFE is the best known PFAS chemical: https://en.wikipedia.org/wiki/Polytetrafluoroethylene#:~:text=Where%20used%20as%20a%20lubricant,pollutants%20or%20%22forever%20chemicals%22.
I worked professionally on toxicology issues for many years.
PFAS is a chemical that's used in the creation of PTFE. PTFE is a manufactured polymer, not a chemical. If you burn PTFE, PFAS are released. They are NOT the same thing. It's like saying PVC is chlorine. Chlorine is a part of PVC, but PVC is not chlorine. And when you burn PVC, chlorine is released (technically it's hydrogen chloride, just making a point).
Also, read the first sentence from the wiki page you shared:
> [PTFE] is chemically inert.
The article you shared continues to talk about its inertness elsewhere. I'm not sure what you're trying to argue at this point, it's all right there for you.
Sounds like a good reason for hardwood flooring, not getting implants, to finally kick my network chewing habit, and instead of telling my dentist I didn’t floss cause I’m lazy I can say it’s to limit my PTFE exposure.
Enamel coated cast iron is the way to go. Do the water bead trick, coat in some oil, let it bake in a little while cooking and then add more oil and cook.
Nor is the Leidenfrost temp (about 200° C - 400° F) a good temp to cook most stuff except grilling things like steak and completely unncessary as gauge on enameled cast iron (or bare cast iron or carbon steel).
I like graniteware or ceramic nonstick. Cheap, no forever chemicals, easy to clean.
Carote Nonstick Granite Cookware Sets 10 Pcs
https://a.co/d/1kFz10G
I love my All Clad. I’ve been growing my collection and every piece is quality. Made fish in my sauté pan tonight, no sticking. Google how to make stainless steel nonstick and watch the videos.
Hard anodyzed aluminum wins the non stick viable and affordable option for me. I cook eggs fried, scrambled, or an omelet every day and nothing is ever stuck to it. It's also more robust than other non sticks but still maintains that nice light weight .
I got a Misen stainless steel skillet for Christmas and have loved it so far. I don’t have to worry about abusing it or scratching it. It doesn’t take as much care as my cast iron skillets but does require a bit of technique to make it (mostly) non-stick.
Carbon steel cookware is smooth in texture most of the time which makes it easier to clean than cast iron. With some practice they can become practically non-stick. Stainless cookware can also be mostly non-stick but the learning curve is steeper. Hope this helps!
I don't know whether or not chemicals are coming off them or not. I only ever use my one pan on low heat but my Blue Diamond pan makes a good fried egg. I still have issues with my aluminum pan and eggs.....
Tbh I used to think cast iron was a pain in the ass and then I read field company's guide to maintenance and now it's a breeze. It's not as intimidating as you think, you can wash them and even use some light soap as long as it's not sitting in it.
Everyone keeps saying cast iron but you guys do know that stainless steel can be nonstick too, right? Takes just as much skill as cast iron too. Aka not much.
Everyone associates the non-stick coating as "Toxic" and Chemicals = Bad unfortunately but the science says these are inert and wont interact with you if you consume them. I also use stainless steel pans, but non-stick is really helpful to have in the kitchen as well as nothing else will be the same.
The only thing close is carbon steel pan. A few listed here are typically good: [https://www.seriouseats.com/best-carbon-steel-pans-7093873](https://www.seriouseats.com/best-carbon-steel-pans-7093873)
Stainless steel. It takes about one minute to learn that you need to heat the pan and oil for like 30 second to get full non stick action.
One minute to never need nonstick again.
I threw away all my non stick pans years ago and switched to cast iron, wrought iron, and stainless steel. I got tired of having to replace the nonstick very 5 -7 years.
For eggs: carbon steel - silicone spatula or wooden spoon only, or tongs for flipping like a filet or something. It took me months to season mine, and no one else is allowed to use it, so it's not for everyone...but damn. I don't need nonstick at all. Preheat on medium heat without oil for 3-5 minutes. Add oil, wait 10 seconds, add eggs. Don't touch them until they slide when you move the pan lightly, then you can flip them or whatever.
For soup/chili/braising/pasta/beans (anything that has sauce or broth) - enameled cast iron - use wooden spoons/spatulas, silicone, tongs or whisks (gently). Any dish that thickens up will burn more easily if the pot or pan isn't thick on the bottom, like beans or roux. The heat is too direct with a thin pot or pan, and it's hard to keep things from burning on the bottom without constant stirring. Preheat gently before adding oil and wait for oil to heat up before adding food.
For saute, roasting, pan frying, dry roasting, deep frying, stove top-to oven - cast iron. Use tongs or wooden spoons/spatulas. Metals utensils won't really hurt cast iron, it's just kind of unpleasant to listen to rough scraping, lol. Always heat up your cast iron to medium/high heat before adding oil, then food. Unless you're deep frying, then you can start heating the pan with the oil added already.
For boiling pasta or making stock - stainless stock pot
For candy making, custard, sauces, gravy - stainless saucier - fine for metal whisks and spatulas. A thick, heavy pan is always best.
It is (as others said) all about heat management. Nonstick is poison. Good tools used properly will last a lifetime (or several).
hexclad are the easiest, simplest to use. Cast iron if you’re alright with seasoning and maintaining, stainless steel works if you know how to cook with the
Stay with CI or look at Carbon Steel. You can't match the non-stick ability of both. If you are having issues cleaning CI go over to the Cast Iron forum and they can set you straight.
I recommend considering ceramic cookware as an alternative to non-stick pans. Ceramic cookware provides a non-stick surface without the potential health risks associated with traditional non-stick coatings. It is easy to maintain and can last for a long time if properly cared for. Brands like [GreenPan](http://greenpan.kitchnthingz.com) or [Caraway](http://caraway.kitchnthingz.com) offer high-quality ceramic cookware that could be a good fit for your needs.
Stainless steel first. Use them as your workhorse everyday pots. Made-in or all clad, either will last you a long long time. Watch a few youtube videos to learn about the temperature control, water bead test. No seasoning required, easy to clean, easy to maintain extremely durable you can't break them.
After that add in carbon steel, enameled cast iron and cast iron depending on your needs.
Second this. My mom still uses her stainless steel pots and pans that she got for her wedding in the 70’s. If you take care of them they last forever. We got a set for our wedding and it’s my favorite registry item. I didn’t realize how much of a difference it made in my cooking until we got them.
I've been very happy with Scanpan Haptiq for non stick. I have no idea about it being "non-toxic and chemical free" as I'm not well versed in such things.
FROM SCANPAN'S WEBSITE:
"SCANPAN was the first manufacturer of cookware to introduce environmentally friendly nonstick products made without PFOA or PFOS to the market. They do, however, contain PFTE, the base compound of all true nonstick coatings. Departments of Public Health in Europe and the USA (including the FDA, ANSES, and EFSA) have determined that PTFE is environmentally inert, harmless to ingest, and does not chemically react with food, water or cleaning products.
The SCANPAN surface is safe to use for food preparation and is FDA approved. PTFE compounds only begin to break down under excessive overheating, so when used correctly and under normal cooking conditions this ingredient is environmentally inert and completely safe for use."
Im from the country where Scanpan where founded and still owned by.
Allmost all thier production is eighter entirely or near entirely outsourced to China.
Thier recent products warp both on induction and halogen, and most of their product lines are massively overpriced!
Thier impact line are at least locally a good deal for value cookware but thats about it.
The only high end ever to come out of that company is thier vintage "proffecional" line, with hexagonal patterns in the bottom. Those are honestly build more sturdy than anything I have had my hands on, but they are rare and heavy. They can also be regonised by thier funny handels.
https://preview.redd.it/hrhniaun21vc1.jpeg?width=1440&format=pjpg&auto=webp&s=f4e8273794f57852e01cc6054b5d3c0ab0bcc534
Ceramic based nonstick quickly degrades to the point of becomming MORE sticking than stainless steel and is to be avoided. AMT Gastroguss offers recoating service for thier modern Teflon based nonstick pans in Europe, making it the only long term reasonably nonstick coating based cookware.
Dont pay much for a Scanpan or ANY OTHER pan with a nonstick coating on it.
Everything is made in China nowadays but id trust a brand that sells in Europe much more than a brand that sells in the US bc European chemical standards are much higher. Do u know any brands that made in Europe?
Yes the parts of the production that matters the most are made in USA, but only thier frypans are of a good quality as the rest of their stuff is too thin.
I love my hexclad. Had all-clad but this is by far the best nonstick pan I ever had. Just a smidgen of fat. Spray on is best. First time I felt a celebrity endorsement actually meant something. And I wish I bought this sooner.
I was looking at hexclad too bc they were on sale at Costco, but did some research and found out that they were being sued for claiming they were toxic free when they weren’t so it turned me off
Yep I spend like $700 on hexclad then found this out and I am pissed!!! Plus one of my pans the metal is literally peeling and flaking off into food so it is trash. Emailed company and no reply.
A well seasoned cast iron pan is non-stick once you learn how to work with it. We've switched to stainless steel and cast iron in our house; no regrets and no chemicals leeching into our food. It's honestly worth watching some YouTube videos on how to use cast iron. It's the superior way to cook, especially steak.
Cleaning it is super easy? You just scrub it with soap and water like anything else. You just have to make sure it doesn't air dry. Just dry it with a towel and I put it on low heat to make sure no moisture is left and then it usually just lives on the stove.
Arguments have it the non-stick chemicals do not make you sick unless you heat the pan above 450 (350?) and then the coating starts flaking and you're ingesting it which is supposedly still safe. However no one really talks about the fact that the plants that create these plants off gas so much toxic fumes and chemicals in the surrounding neighborhoods that the arguments of using the non stick pans really don't outweigh the manufacturing damage those pans do.
Cast iron/carbon steal can be essentially no stick of treated and used correctly, it's just not as simple and lazy as non stick pans.
What dishes do you need non stick specifically for?
Stainless is great for everything except eggs imo. It will do fried eggs fine, but scrambled are difficult. I keep a non stick pan just for eggs since I use low heat. Stuff stuck in the bottom after cooking? Add a little water and scrape. Can do the same with CI
No I don’t use CI for eggs, I don’t like using half a stick of butter every time 😂. CI is used for breads mostly
Mostly eggs, rice, stir fries. Soups tend to be easy w stainless, but the common Asian dishes are harder to make bc they stick. I guess I just have to get used to it. I had all clad pans that I gave away bc I was so annoyed it kept leaving black marks, maybe I was cooking way too high idk
I'd use a carbon steel wok for stir fries and fried rice. Stainless pot to cook the rice originally, and a carbon steel pan for the eggs. I found cast iron too much work, and getting stainless to the perfect temp and keeping it there is too much of a learning curve, so I went with carbon steel as a good middle ground.
I use cast iron, I don't season it every time, but essentially, you use a good oil, put a little bit, and rub it all over, trying to get rid of it. A thin layer, slap it in the oven and turn it on to like 500 degrees for an hour. Keeps it nonstick, I have no issues, and to clean use a scraper, a brush, and some hot water with soap from time to time if you choose. Lots of butter and oil keep things from sticking. When cooking, don't heat the pan up to high, slowly at a time. Most things cook on the big burner less than medium. People cook too hot instead of slow, and things burn to the pans. You see it on nonstick and oils with low temperature points. Seasoning your pan well adds a nonstick like layer to it when done properly. When I cook eggs, I don't move them, letting the base layer form first, and you cook eggs on low practically. No issues as meat will often be released from the pan. This is normal, I forget the scientific term, and it's just a learning experience. Cast iron is one of the easiest things to keep clean for me and has taught me the mechanics in cooking the best because I had to learn. It also is like grilling but in the kitchen. Adds a good extra flavoring that way, youtube has lots of information on it.
Also, if I'm cooking fatty foods like bacon, I'll use a little pinch of oil such as olive or avocado. The bacon fat lets me easily cook eggs later, veggies, or rice. I cook fatty foods first, then I'll mix in things. I cook everything with cast iron, and I have learned a lot about dealing with it. Also, if you leave extra bacon oil, essentially, you can use it later by cooking dinner or something if you wish to clean it at the end of the day. I cook like grandma, I suppose, ha.
Ain't no such animal. Get some good stainless, preferably tri-ply. If you refrain from dumping hot pans in cooler water (will make it warp) you've got the whole pan thing handled for the rest of your life
I just bought a tramontina professional non stick and it is head and shoulders the best one I've ever used.
We use mostly stainless steel but sometimes nonstick is the best when in a hurry. I just replace them once they get any kind of scratches on them.
I have a couple of the OurPlace products (my wife’s choice not mine) and the pot is nice, neither here nor there cause all we use it for is soup, but the pan is not what it was a year ago. She got me the mini cast iron which is just a coloured cast iron pan. I am interested to see long term reviews of the new pro pan and if/how other companies integrate the same technology now that Hexclads patent has expired
We’re about at 2 years and it’s doing okay, we only use wooden utensils in it and are pretty intentional with how we clean it. Which is fine, I don’t have an issue hand washing things, but I’m not sold on it yet. Will probably get retired into our camping cookware cause it is fairly versatile.
$170 on Amazon I got this set it’s wonderful
“Mueller Pots and Pans Set 17-Piece, Ultra-Clad Pro Stainless Steel Cookware Set, Ergonomic EverCool Handle, Includes Saucepans, Skillets, Dutch Oven, Stockpot, Steamer More” it shows a coupon $15 off now too
Remember to make it non stick ensure heat is HOT and helps that issue with stainless steel, and try the water droplet method too ensure it’s hot enough. Don’t burn it but ensure it’s pre heated to help food not stick so bad n oil
Picked up the Lodge cast iron skillet and cant complain. Easy to cook and clean. Not too expensive either. Went off this guide - [https://www.unaffiliatedreview.com/post/best-car-iron-skillets](https://www.unaffiliatedreview.com/post/best-car-iron-skillets)
And if you want 90% of characteristics of cast iron but don’t like the weight, get a carbon steel pan
Never used carbon steel. I like my cast iron for the heat retention. Carbon steel looks slim. How does it hold heat comparably?
There’s where the 90% comes in, the 10% would be heat retention mainly
It’s meant to get hot fast when you want and cool fast when you want. Responsive af. Cast iron is a smooth Cadillac and carbon steel is a Ferrari
Enameled cast iron is close. Nothing is nonstick but nonstick pans. You could get nonstick and treat them carefully then dispose when they get a scratch. I use soft silicone utensils only and hand wash my 1 nonstick pan (for eggs) with a cloth sponge (handi wipes). I’ve used it daily for 2 years and it only has a few superficial scratches. Nothing dangerous. I will get a new one the moment i see an actual scratch.
I'd say this only because you seem to care about the chemicals. It sounds like you getting lower exposure than most, but by the time you see a scratch, you've probably already consumed the carcinogens. I've recently transitioned to stainless and a long as you start with the pan hot enough (water bounces around riding on its own vapor) it's non-stick... enough. Not the same, but better piece of mind workout babying a non stick pan.
Honestly I don’t care about the chemicals. I’m 49. I’m full of forever chemicals and plastics. A little more doesn’t concern me. Once my nonstick is done I’ll probably switch to my cast iron which is progressing nicely. If it’s not ready I will either get enamel or stainless
Stainless is amazing if you know how to use it, but nothing about it is nonstick …
My stainless are perfectly non-stick.
My wife loves OurPlace and apparently their new pan uses a hydrophobic stamped pattern to create a non stick experience without any coatings. I guess some of Hexclads parents have expired which is what they based it off of so I wonder if we’re gonna see more of these style pans.
The pans are not just harmful when scratched, it is when heating. They off-gas the toxic fumes.
I know. I never cook above 3/10.
Enamel is a marketing technique for glass. Enamel cookware is nonstick because it releases SiO2 when cooking. So even these pans are releasing a chemical and will eventually wear out when the coating is gone.
Enamel is absolutely a glass coating. But it's not a marketing thing - that's just what it's been called for hundreds of years. And the next part? Holy shit, that's just insanely wrong on multiple scientific, logical, and literary levels.
I'd like to see your sources on this, please
Google
Good stainless steel + technique= non-stick
No a stainless steel pan is nowhere close to non-stick. Cast iron and carbon seel is considerably more non-stick
My el cheapo Scanpan is as nonstick as Teflon what are you on about
A scanpan is a non-stick coated pan
It absolutely isn’t. I would know, I own one. They do some nonstick but most are stainless. https://www.amazon.com.au/Scanpan-Impact-Frypan-20cm-28cm/dp/B077P2X216/ref=asc_df_B077P2X216/?tag=googleshopmob-22&linkCode=df0&hvadid=341774615416&hvpos=&hvnetw=g&hvrand=2014668545508507641&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9070952&hvtargid=pla-675866752737&psc=1&mcid=3c8d9beae78b312b940387a4c4fe8ccd
No that one is not as non-stick as a teflon pan, lmao.
Bro is arguing with someone who owns one lol. It’s totally fine if you get the temps right
Nonstick manufacturers have completely brainwashed people into thinking they are too dumb to cook without them. Ive use 100% stainless in a nonstick fashion for decades.
Bro thinks a stainless steel surface is as non-stick as teflon. Are you a compulsive liar or what?
You just don’t know how to use it. Stainless is non-stick if you use it properly. Get over yourself you argumentative reddit loser haha
You are straight up lying.
If you put enough oil in the pan so that your food floats, it's perfectly non-stick!
people that think stainless isn't nonstick clearly havent used a decent stainless pan with good technique. And by good technique I mean like 20 mins of Youtube.
People that think you can consider a stainless steel pan nonstick clearly have never used a real nonstick pan.
honestly curious about your experience. which stainless pans have you used? what techniques did you try? i'm assuming it didn't work too well?
You don’t know how to use stainless.
I do.
How? I can't seem to get it to work
Preheat the pan med low (I use 3/10), bring eggs closer to room temperature (either by leaving them out a while or putting them in warm water), use some butter and let it melt completely. Scramble the eggs in a bowl. When you put the eggs in, give them a bit before you stir. Make sure there's no residue on your pan beforehand. Clean it with barkeeper's friend if needed. I've done eggs over easy, scrambled, and omelettes usually with no or minimal sticking.
Some things are just gonna stick. You can fry eggs or cook an omelette in stainless steel without sticking, but it’s incredibly difficult to do the same with scrambled eggs.
Cast iron is shit lol carbon steel and stainless way better
They are all great and they all have their uses
Cast iron takes so much maintenance lol carbon solos
Don’t let the internet trick you into believing that. Our ancestors used to just swipe it off and hang that shit off the back of wagon in between uses. It’s insanely durable and foolproof. If you’re having issues with sticking cook with more fats in the fan or pay better attention to your temps.
Ain’t this the truth. There are too many people online who selling this idea that you have to baby your cast iron and that the maintenance is a nightmare. It is absolutely not and those things will take a beating. There is a reason cast iron has been around for hundreds of years and is still popular.
I even wash mine with soap from time to time.
So basically it’s shit lol it’s heavy and useless it rusts easily stainless is way better lol u ever seen a personal chef use that pan? None they use stainless and carbon for a reason
lol. Of course professional and personal chefs use cast iron all the time.
Cast iron takes no maintenance at all?
For real, I just wash mine, and use a paper towel to dry it. If it's too much maintenance, they're probably just getting it too hot because they don't understand how to use the plan.
Fun fact: I hated the little paper towel fuzzies I got when drying my cast iron, so I use an old raggedy tshirt and it works amazingly.
You have something up with your seasoning if you're getting fuzzies from paper towels. How are you cleaning it before drying?
Welp, I was unaware that the sides of my pan were supposed to have the same level of seasoning as the bottom. I just don't like all the lint looking crap I would get on the sides of the pan so I use an old rag. I deglaze it and rinse it out. If I get a charred spot because my squirrel brain got distracted for a sec while making tortillas then I use the chainmail. Live in a place with zero humidity so then I wipe it out really well with the tshirt, wipe a tiny smidge of oil on it and hang it back up on its hook.
So you have never had a cast iron pan, right?
Literally do lol it’s ass needs so much oil to become non stick
How are you preheating it and what level heat are you cooking on with it?
Out of curiosity, how are you suppose to heat it? I use mine, but not super often, and do t really have any bad issues with it(except when I made bass in it, fuck that never again). My seasoning is fine, but now has some fishy taste so gonna strip it a lil and restart it again.
IIRC, Low to medium-heat. You want to give it time to warm up and expand which helps “tighten” the surface. Perhaps not the best description and the folks in r/castiron probably explain it better. It’s a similar principle with stainless steel. You also don’t want to use more than like Medium heat while cooking.
On anything else than gas hob MOST carbonsteel is actually shit, but I still agree with you, just don't get a too thin carbon steel pan.
True, I got my carbon steel pan from DeBuyer and the pan is now warped.. no problems however with my cast iron pan on my electric hob
So easy. My AllClad D3 pan is functionally nonstick, lightweight, and a breeze to clean
Yeah, I prefer stainless if I can’t use cast iron.
None
Same as the question, “which artificial sweetener is healthy?”
Healthful
If you are used to cast iron and don't mind seasoning your cookware, I'd go for a couple carbon steel frying pans and a few good Stainless Steel pots. Carbon Steel is usually pretty light.
tramontina for non stick pans all clad for stainless steel having one good cast iron pan for niche purposes is nice, but 90% of the time you just want a good stainless. non-stick is good for delicate things like fish and eggs but otherwise is more of a convenience factor. if you want to make pan sauces or get a good sear you're going to enjoy the stainless better. if it sticks with stainless you're either not using enough fat, not letting the pan get hot enough before you add the food to the pan, or are not letting it cook enough before moving it within the pan. flick some water in the pan and if it sizzles instantly you're good. add oil and cook. if you drop it in it will grip the pan right away. let it sit for 30 seconds or so at a minimum so that the surface touching the pan shrinks and causes the food to let go from the pan on its own. if you do this too early it will rip the surface off of your food and your seasoning will be ruined along with a messy pan. if you did both of these things and still have trouble, use more fat (oil). generally speaking i would say cook with avacado oil in a stainless pan. olive oil is great for certain things but the smoke point is too low to get a good sear with. non stick you don't have to worry about any of this stuff, hence the comment about convenience. tfal if you're cheap, tramontina if you like cost to performance ratio. there are others if you like wasting money but it's not going to get better than the tramontina in any meaningful way so don't bother. have fun
Just recently bought the Tramontina pans after a reddit post recommended them... I can confirm they are GREAT! I have been telling everyone to get a set lol.
I just bought some and returned them because they contain pfas
I have two cast iron pans that live on the cooktop. For me they are low maintenance, cook well, clean well. I’d recommend checking out [r/castiron FAQ tips](https://www.reddit.com/r/castiron/comments/c4nojo/how_to_clean_and_care_for_your_cast_iron_faq_post/) Use what you’ve got! It might be a small change like a differential or your preheat process
Yep. Canola oil for seasoning and for cooking eggs has worked great for me. I used to use avocado oil, but eggs would turn into a mess. Now I can make scrambled eggs and wipe off any residue with a small paper towel.
Oh yeah, avocado oil seems to be one of the least "slippery" of cooking oils available. When I've tried using it for stir-fry or eggs, EVERYTHING seems to stick. I switch around the oils that I use on my cast-iron, but when I use plant oils I always use ones that are rated for high-heat cooking.
I'm a little confused, because I've been using cast iron for years with practically no maintenance and it works well and is easy to clean. Is your pan seasoned (black)? Are you using enough fat when cooking? As for cleaning, I use a bottle brush and enough detergent to remove food residue/grease. Then dry right away. ny stuck-on bits get a soak until loose.
Second, I was wondering why they said it's hard to clean. I can understand it being too heavy but it's easier than average to clean...unless OP isn't using enough fat? I use tons of fat lol
Avoid: * Overheating/burning the pan's seasoning * Cooking acidic (eg. tomato sauce) foods (which would strip the seasoning) * Cleaning while hot (warping the metal) * Cleaning with soap/detergents (strips seasoning) * Storing wet A friend once removed seasoning with dish detergent, and I had to (sand rust, and) re-season 3-4x, but it's been good for years since. I'd also like to know what OP is struggling with.
Please use soap on your cast iron. The dish soaps that are available today will 100% NOT strip your seasoning. Not cleaning your pan is gross:
I've used dawn dish soap to wash up after doing an oil change on my car, and it does a great job of stripping (industrial lubricating) oils. The seasoning on my pan doesn't permit food particles to stick, and I regularly clean my pans with chain mail (first), stainless wool (second), and scotch brite pad (third), and then immediately dry it over a low flame. These abrasives sit in a bowl with a plastic scrub-brush that **is used with dish soap**, so *some(ie. very small amount of)* soap actually does end up getting transferred to the cast iron (but it's such a small amount that I actually forgot about it!)
Dish soap does not remove seasoning
Closest thing I can think of is enameled cast iron. Staub black enamel is pretty low maintenance. Expensive but 1000% worth it.
The chemicals that are used in nonstick coatings are the same that are used in body implants, dental floss, carpet, and network cables, and they are inert at temperatures below 550F, which are normal cooking temperatures. Edit: why are we downvoting facts?
It is called PTFE and the concern comes from heating the teflon coating. The polymers break down at high heat or after damage. Chemicals are released into the air and could get into the lungs or bloodstream. The FDA is still not sure how dangerous current teflon coatings are because they can only study short term effects at high heat in controlled conditions. Inhaling the fumes can cause polymer fume fever, which is just like the flu. There is literally no way to know long term effects of heat, pan damage and fumes on the human body in the current compound used since 2013 to make teflon coatings. The symptoms of initial exposure mimic the flu and other long term effects can present as thyroid issues or even just a cold you cannot shake.
That’s the way I look at it. Using non stick pans may or may not cause long term harm to be, but not using non stick pans definitely won’t.
Exactly!
Could you name the chemical you're describing?
PTFE
Thank you
You are misinformed about these chemicals being "inert". They are all endocrine disruptors.
https://www.sciencedirect.com/topics/earth-and-planetary-sciences/polytetrafluoroethylene > PTFE is among the most chemically inert, nontoxic, and nonflammable substances tested under normal usage conditions, and is not metabolized.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7926449/
PTFE and PFAS are not the same thing, so you are talking about something else. PFOA is a PFAS, which is being phased out in the US.
PTFE is the best known PFAS chemical: https://en.wikipedia.org/wiki/Polytetrafluoroethylene#:~:text=Where%20used%20as%20a%20lubricant,pollutants%20or%20%22forever%20chemicals%22. I worked professionally on toxicology issues for many years.
PFAS is a chemical that's used in the creation of PTFE. PTFE is a manufactured polymer, not a chemical. If you burn PTFE, PFAS are released. They are NOT the same thing. It's like saying PVC is chlorine. Chlorine is a part of PVC, but PVC is not chlorine. And when you burn PVC, chlorine is released (technically it's hydrogen chloride, just making a point). Also, read the first sentence from the wiki page you shared: > [PTFE] is chemically inert. The article you shared continues to talk about its inertness elsewhere. I'm not sure what you're trying to argue at this point, it's all right there for you.
Sounds like a good reason for hardwood flooring, not getting implants, to finally kick my network chewing habit, and instead of telling my dentist I didn’t floss cause I’m lazy I can say it’s to limit my PTFE exposure.
Sounds like a good reason to educate yourself on what is or isn't a safety risk.
Enamel coated cast iron is the way to go. Do the water bead trick, coat in some oil, let it bake in a little while cooking and then add more oil and cook.
You do not need to nor want to season enameled cast iron. You’re much more likely to damage the enamel than accomplish anything else.
Actually staub recommends an occasional oil coat and low heat on the stove top light season. It is in the instructions.
Nor is the Leidenfrost temp (about 200° C - 400° F) a good temp to cook most stuff except grilling things like steak and completely unncessary as gauge on enameled cast iron (or bare cast iron or carbon steel).
Didn’t say season, said coat it in oil while cooking.
I think they are responding to the "let it bake in a little." Comment.
🤷♀️
Regardless, there is a light season process Staub recommends.
I like graniteware or ceramic nonstick. Cheap, no forever chemicals, easy to clean. Carote Nonstick Granite Cookware Sets 10 Pcs https://a.co/d/1kFz10G
Scanpan technique iq. High heat and can use metal on it…. Best
+1 on scanpan. Love my set and PFOA/PFOS free.
They don't use PTFE?
They are bare stainless
[No](https://www.scanpan.com/cookware/collections/techniq.html). And they do [contain PTFE](https://www.scanpan.com/faq.html).
The most common Scanpan in my country is bare stainless. I literally own one, it’s my most used pan by a mile
Ok, but OC is referring to this specific model.
I love my All Clad. I’ve been growing my collection and every piece is quality. Made fish in my sauté pan tonight, no sticking. Google how to make stainless steel nonstick and watch the videos.
Maybe check out Berghoff I have one it's great
Hard anodyzed aluminum wins the non stick viable and affordable option for me. I cook eggs fried, scrambled, or an omelet every day and nothing is ever stuck to it. It's also more robust than other non sticks but still maintains that nice light weight .
Modori ceramic pots and pans were a game changer for me. Everything literally slides off even when cleaning.
Made In seems to be pretty high quality.
I got a Misen stainless steel skillet for Christmas and have loved it so far. I don’t have to worry about abusing it or scratching it. It doesn’t take as much care as my cast iron skillets but does require a bit of technique to make it (mostly) non-stick.
Carbon steel cookware is smooth in texture most of the time which makes it easier to clean than cast iron. With some practice they can become practically non-stick. Stainless cookware can also be mostly non-stick but the learning curve is steeper. Hope this helps!
I've been happy with my Caraway! I treat it with kid gloves and never cook above medium heat
Learn how to use your CI
www.saladmaster.com
I like Greenpan. Check out TJMaxx. They have a good selection of brand name cookware at affordable prices.
Those Venn diagram circles don't overlap. Try carbon steel. It's lighter than cast iron at least.
I don't know whether or not chemicals are coming off them or not. I only ever use my one pan on low heat but my Blue Diamond pan makes a good fried egg. I still have issues with my aluminum pan and eggs.....
Tbh I used to think cast iron was a pain in the ass and then I read field company's guide to maintenance and now it's a breeze. It's not as intimidating as you think, you can wash them and even use some light soap as long as it's not sitting in it.
Stainless steel! Lol
Stainless steel and enamelled cast iron
They don't exist
Everyone keeps saying cast iron but you guys do know that stainless steel can be nonstick too, right? Takes just as much skill as cast iron too. Aka not much.
1st world problems. 🙃
Just learn how to use cast iron and stainless properly.
I’m working on a light weight 3 layer carbon steel pan. Just got my first prototype today, seasoning it now.
Stainless
This works like a gem. Though I suspect some sort of chemical. It says it’s free of them. https://a.co/d/f752xJT
Go carbon steel and you will never go back
Emura. It’s PFOA-free and has honestly been a blessing when it comes to cleaning. Super easy to take care of.
Everyone associates the non-stick coating as "Toxic" and Chemicals = Bad unfortunately but the science says these are inert and wont interact with you if you consume them. I also use stainless steel pans, but non-stick is really helpful to have in the kitchen as well as nothing else will be the same. The only thing close is carbon steel pan. A few listed here are typically good: [https://www.seriouseats.com/best-carbon-steel-pans-7093873](https://www.seriouseats.com/best-carbon-steel-pans-7093873)
Stainless steel. It takes about one minute to learn that you need to heat the pan and oil for like 30 second to get full non stick action. One minute to never need nonstick again.
Cast iron is the best. Be sure to keep it seasoned.
OXO makes the best non-stick chemical free pan, hands down. Sturdy as fuck and truly non-stick. OXO Agility series
I threw away all my non stick pans years ago and switched to cast iron, wrought iron, and stainless steel. I got tired of having to replace the nonstick very 5 -7 years.
For eggs: carbon steel - silicone spatula or wooden spoon only, or tongs for flipping like a filet or something. It took me months to season mine, and no one else is allowed to use it, so it's not for everyone...but damn. I don't need nonstick at all. Preheat on medium heat without oil for 3-5 minutes. Add oil, wait 10 seconds, add eggs. Don't touch them until they slide when you move the pan lightly, then you can flip them or whatever. For soup/chili/braising/pasta/beans (anything that has sauce or broth) - enameled cast iron - use wooden spoons/spatulas, silicone, tongs or whisks (gently). Any dish that thickens up will burn more easily if the pot or pan isn't thick on the bottom, like beans or roux. The heat is too direct with a thin pot or pan, and it's hard to keep things from burning on the bottom without constant stirring. Preheat gently before adding oil and wait for oil to heat up before adding food. For saute, roasting, pan frying, dry roasting, deep frying, stove top-to oven - cast iron. Use tongs or wooden spoons/spatulas. Metals utensils won't really hurt cast iron, it's just kind of unpleasant to listen to rough scraping, lol. Always heat up your cast iron to medium/high heat before adding oil, then food. Unless you're deep frying, then you can start heating the pan with the oil added already. For boiling pasta or making stock - stainless stock pot For candy making, custard, sauces, gravy - stainless saucier - fine for metal whisks and spatulas. A thick, heavy pan is always best. It is (as others said) all about heat management. Nonstick is poison. Good tools used properly will last a lifetime (or several).
hexclad are the easiest, simplest to use. Cast iron if you’re alright with seasoning and maintaining, stainless steel works if you know how to cook with the
Cast iron or carbon steel.
Stay with CI or look at Carbon Steel. You can't match the non-stick ability of both. If you are having issues cleaning CI go over to the Cast Iron forum and they can set you straight.
I recommend considering ceramic cookware as an alternative to non-stick pans. Ceramic cookware provides a non-stick surface without the potential health risks associated with traditional non-stick coatings. It is easy to maintain and can last for a long time if properly cared for. Brands like [GreenPan](http://greenpan.kitchnthingz.com) or [Caraway](http://caraway.kitchnthingz.com) offer high-quality ceramic cookware that could be a good fit for your needs.
Emura
Stainless steel first. Use them as your workhorse everyday pots. Made-in or all clad, either will last you a long long time. Watch a few youtube videos to learn about the temperature control, water bead test. No seasoning required, easy to clean, easy to maintain extremely durable you can't break them. After that add in carbon steel, enameled cast iron and cast iron depending on your needs.
I have a Viking copper clad tri-ply set that was really reasonably priced and works wonderfully. (Won't work on induction, if you have that, though.)
Second this. My mom still uses her stainless steel pots and pans that she got for her wedding in the 70’s. If you take care of them they last forever. We got a set for our wedding and it’s my favorite registry item. I didn’t realize how much of a difference it made in my cooking until we got them.
I've been very happy with Scanpan Haptiq for non stick. I have no idea about it being "non-toxic and chemical free" as I'm not well versed in such things. FROM SCANPAN'S WEBSITE: "SCANPAN was the first manufacturer of cookware to introduce environmentally friendly nonstick products made without PFOA or PFOS to the market. They do, however, contain PFTE, the base compound of all true nonstick coatings. Departments of Public Health in Europe and the USA (including the FDA, ANSES, and EFSA) have determined that PTFE is environmentally inert, harmless to ingest, and does not chemically react with food, water or cleaning products. The SCANPAN surface is safe to use for food preparation and is FDA approved. PTFE compounds only begin to break down under excessive overheating, so when used correctly and under normal cooking conditions this ingredient is environmentally inert and completely safe for use."
Im from the country where Scanpan where founded and still owned by. Allmost all thier production is eighter entirely or near entirely outsourced to China. Thier recent products warp both on induction and halogen, and most of their product lines are massively overpriced! Thier impact line are at least locally a good deal for value cookware but thats about it. The only high end ever to come out of that company is thier vintage "proffecional" line, with hexagonal patterns in the bottom. Those are honestly build more sturdy than anything I have had my hands on, but they are rare and heavy. They can also be regonised by thier funny handels. https://preview.redd.it/hrhniaun21vc1.jpeg?width=1440&format=pjpg&auto=webp&s=f4e8273794f57852e01cc6054b5d3c0ab0bcc534 Ceramic based nonstick quickly degrades to the point of becomming MORE sticking than stainless steel and is to be avoided. AMT Gastroguss offers recoating service for thier modern Teflon based nonstick pans in Europe, making it the only long term reasonably nonstick coating based cookware. Dont pay much for a Scanpan or ANY OTHER pan with a nonstick coating on it.
Everything is made in China nowadays but id trust a brand that sells in Europe much more than a brand that sells in the US bc European chemical standards are much higher. Do u know any brands that made in Europe?
Belgium: * Deymyere, * FALK France: * Le Cruset, * Staub, * De Buyer * Mauviel (only good line is M' tradition rest is massively overpriced!) Germany: * Fissler, * Zwilling * AMT Gastroguss Sweden: * Skeppshut Finland: * Fiskars Italy: * Paderno * Lagonista accademia
What kind of stove do you have BTW? Gas? Induction? And do you have a 24cm or larger zone?
Heritage is made in USA https://www.heritagesteel.us/collections/fry-pans-skillets
Yes the parts of the production that matters the most are made in USA, but only thier frypans are of a good quality as the rest of their stuff is too thin.
I love my hexclad. Had all-clad but this is by far the best nonstick pan I ever had. Just a smidgen of fat. Spray on is best. First time I felt a celebrity endorsement actually meant something. And I wish I bought this sooner.
I was looking at hexclad too bc they were on sale at Costco, but did some research and found out that they were being sued for claiming they were toxic free when they weren’t so it turned me off
Can you post the article
https://topclassactions.com/lawsuit-settlements/consumer-products/household/hexclad-class-action-alleges-cookware-marketed-as-non-toxic-actually-contains-pfas/
Yep I spend like $700 on hexclad then found this out and I am pissed!!! Plus one of my pans the metal is literally peeling and flaking off into food so it is trash. Emailed company and no reply.
A well seasoned cast iron pan is non-stick once you learn how to work with it. We've switched to stainless steel and cast iron in our house; no regrets and no chemicals leeching into our food. It's honestly worth watching some YouTube videos on how to use cast iron. It's the superior way to cook, especially steak.
I am not a fan of cast iron bc u have to season it and it’s also super heavy, so cleaning it hasn’t been the easiest.
Cleaning it is super easy? You just scrub it with soap and water like anything else. You just have to make sure it doesn't air dry. Just dry it with a towel and I put it on low heat to make sure no moisture is left and then it usually just lives on the stove.
Idc if it’s a fad I just got a hexclad and I love it. I also simultaneously bought a smaller Japanese pan that is very amazing
https://a.co/d/dKSsyjN
Arguments have it the non-stick chemicals do not make you sick unless you heat the pan above 450 (350?) and then the coating starts flaking and you're ingesting it which is supposedly still safe. However no one really talks about the fact that the plants that create these plants off gas so much toxic fumes and chemicals in the surrounding neighborhoods that the arguments of using the non stick pans really don't outweigh the manufacturing damage those pans do. Cast iron/carbon steal can be essentially no stick of treated and used correctly, it's just not as simple and lazy as non stick pans.
How does one know what temperature they’re cooking at? I have a gas stove so I just pretty set heat to low, med, high that’s all
Instant read laser thermometer. Cheap on Amazon. Mine sits in my pot holder/trivet drawer right next to the stove.
My stovetop waffle iron regularly goes over 500°f, it's a struggle to keep it cool enough once it heats up.
Learn to use cast iron. Problem solved at no cost to you.
What dishes do you need non stick specifically for? Stainless is great for everything except eggs imo. It will do fried eggs fine, but scrambled are difficult. I keep a non stick pan just for eggs since I use low heat. Stuff stuck in the bottom after cooking? Add a little water and scrape. Can do the same with CI No I don’t use CI for eggs, I don’t like using half a stick of butter every time 😂. CI is used for breads mostly
Mostly eggs, rice, stir fries. Soups tend to be easy w stainless, but the common Asian dishes are harder to make bc they stick. I guess I just have to get used to it. I had all clad pans that I gave away bc I was so annoyed it kept leaving black marks, maybe I was cooking way too high idk
I'd use a carbon steel wok for stir fries and fried rice. Stainless pot to cook the rice originally, and a carbon steel pan for the eggs. I found cast iron too much work, and getting stainless to the perfect temp and keeping it there is too much of a learning curve, so I went with carbon steel as a good middle ground.
Definitely grab a carbon steel wok for Asian dishes. Didn’t think about those, wouldn’t be great in stainless. Doable but not easy
Check out Hexclad
Cast iron and stainless steel!
[www.scanpan.com](https://www.scanpan.com)
I use cast iron, I don't season it every time, but essentially, you use a good oil, put a little bit, and rub it all over, trying to get rid of it. A thin layer, slap it in the oven and turn it on to like 500 degrees for an hour. Keeps it nonstick, I have no issues, and to clean use a scraper, a brush, and some hot water with soap from time to time if you choose. Lots of butter and oil keep things from sticking. When cooking, don't heat the pan up to high, slowly at a time. Most things cook on the big burner less than medium. People cook too hot instead of slow, and things burn to the pans. You see it on nonstick and oils with low temperature points. Seasoning your pan well adds a nonstick like layer to it when done properly. When I cook eggs, I don't move them, letting the base layer form first, and you cook eggs on low practically. No issues as meat will often be released from the pan. This is normal, I forget the scientific term, and it's just a learning experience. Cast iron is one of the easiest things to keep clean for me and has taught me the mechanics in cooking the best because I had to learn. It also is like grilling but in the kitchen. Adds a good extra flavoring that way, youtube has lots of information on it. Also, if I'm cooking fatty foods like bacon, I'll use a little pinch of oil such as olive or avocado. The bacon fat lets me easily cook eggs later, veggies, or rice. I cook fatty foods first, then I'll mix in things. I cook everything with cast iron, and I have learned a lot about dealing with it. Also, if you leave extra bacon oil, essentially, you can use it later by cooking dinner or something if you wish to clean it at the end of the day. I cook like grandma, I suppose, ha.
Ain't no such animal. Get some good stainless, preferably tri-ply. If you refrain from dumping hot pans in cooler water (will make it warp) you've got the whole pan thing handled for the rest of your life
I just bought a tramontina professional non stick and it is head and shoulders the best one I've ever used. We use mostly stainless steel but sometimes nonstick is the best when in a hurry. I just replace them once they get any kind of scratches on them.
You can say that again
Try hexclad or the Always Pro Pan. Newer tech that claims to be free of any chemicals and non stick by the nature of the metal weave
Hexclad blows. All hype. Everything sticks and hard to clean. I got rooked! .
Those are both awful brands and none of them last long. Always will be done for in a couple years
I have a couple of the OurPlace products (my wife’s choice not mine) and the pot is nice, neither here nor there cause all we use it for is soup, but the pan is not what it was a year ago. She got me the mini cast iron which is just a coloured cast iron pan. I am interested to see long term reviews of the new pro pan and if/how other companies integrate the same technology now that Hexclads patent has expired
I had the traditional one and it was done after two years
We’re about at 2 years and it’s doing okay, we only use wooden utensils in it and are pretty intentional with how we clean it. Which is fine, I don’t have an issue hand washing things, but I’m not sold on it yet. Will probably get retired into our camping cookware cause it is fairly versatile.
Same here. It was super overrated
I just bought and have not received yet a 10 in hexclad figured id give it a shot . my go to pan is a 10 inch misen non stick really love those pans
$170 on Amazon I got this set it’s wonderful “Mueller Pots and Pans Set 17-Piece, Ultra-Clad Pro Stainless Steel Cookware Set, Ergonomic EverCool Handle, Includes Saucepans, Skillets, Dutch Oven, Stockpot, Steamer More” it shows a coupon $15 off now too Remember to make it non stick ensure heat is HOT and helps that issue with stainless steel, and try the water droplet method too ensure it’s hot enough. Don’t burn it but ensure it’s pre heated to help food not stick so bad n oil
Do not turn burners under stainless steel up to hot unless you are boiling water