Nonstick Cookware? Me?!

[frigilux]

These are the pieces I've purchased. Really liked the 6-qt. saucepot/Dutch oven, but also wanted something a little larger for bigger recipes. I like to have a lot of headroom in a pan for stirring/folding, so picked up the Saflon 8-qt. as well.

I use a 4-qt. saucepan frequently so the Farberware Neat Nest 2- and 4-qt. pans seemed like my best shot. They really do fit together neatly, lids and all. A space-saver in the cupboard.

The grand total for these pieces is probably about the same as the price of my 4-qt. All-Clad saucepan, lol. [Update: Actually, about $90 less!]

We'll see how this goes. For now it's just an experiment with nonstick cookware, so I don't want to invest a lot of money in it.

[this post was last edited: 12/16/2020-10:44]

 

[kevin313]

I don't use non-stick pans for many tasks, but I have always kept at least one skillet (10-12 inch) for eggs/omelets and one griddle for pancakes. Otherwise, I use stainless steel or cast iron cookware.

In the spring, I saw a pair of skillets (8 inch and 12 inch) on sale at Costco. They are labeled "Gotham" brand, which I had never heard of, but for the price I figured I would give them a try. My old non-stick were years old, and the ceramic coating had become thin and less effective.

While I probably use these Gotham skillets only once or twice a week, so far they have held up nicely with no signs of wear.

 

[frigilux]

I wish I could learn to love cast iron cookware...but it just doesn’t seem to happen for me. I’ve had a couple of highly-rated cast iron frying pans and both very quickly made their way to the back of the cabinet and finally onto the “give away” table when I sold the house. They are hard to beat for maintaining temp when frying—especially deep-frying. One of the best stovetop steaks I’ve had was cooked in a smokin’ hot cast iron pan.

Have a couple of friends who are pretty much cast iron-only cooks who say that when you let the patina (if that’s the correct word) build up on a cast iron frying pan it’s nearly as slick as nonstick.

Aside: Made another low-carb casserole this morning to portion and freeze. Stirred in 2 cups of shredded cheddar, then transferred it from the 6-qt. saucepot into a baking pan to finish in the oven. Couldn’t believe how that stringy, sticky cheese just slid right out of the saucepot.

I’ve always believed that, with the obvious exception of eggs, pancakes, crepes, etc., nonstick cookware was the culinary equivalent of training wheels...but the lazy devil on my left shoulder tells me I may really like this nonstick business.

[this post was last edited: 12/16/2020-10:13]

 

[mattl]

My cast iron gets daily use. It does get pretty much non-stick with proper use. I use Dawn it them very occasionally, usually just run hot water over them the get the big stuff off, and if there is something stuck I use a wet paper towel and kosher salt to scrub it. Pop it on a burner and heat it to dry, occasionally give it a very light coating of oil while warm.

Regarding pancakes, I only use a well worn Frigidaire griddle from my '58 CI range. Never cared for pancakes on a non-stick surface, make that I hate pancakes on non-stick.

 

[kskenmore]

Opposite

I have recently gone the opposite direction...well nearly. I used to cook primarily in non-stick pans of one kind or another. Had a T-Fal that I used daily for a number of years until the coating began flaking off in a serious way.

I started investing in cast iron, carbon steel, and stainless cookware. If you buy cast iron, I'd suggest you go vintage! Nothing wrong with a new Lodge, but it takes some time to get a smooth cooking surface. I recently bought a 12" cast iron made by Crescent in St. Louis between 1900-1936 and it is glorious! Smooth and non-stick by 90 years+- of cooking. Very light coating of Crisco after each use and washing and it is a thing of glory. I bake biscuits and cornbread it in and cook every thing BUT tomato sauces. That is where the Calphalon Stainless comes in. I picked up a Danish made carbon steel pan (treat like cast iron) at a discount store and it is the official egg pan. I anticipate these skillets/pans to last me many decades.

The secret for me that changed my experience with cast iron is doing as follows:

1. Wash pan soon after you finish cooking under full hot water. Don't plunge the scorching hot pan under the water or it can warp. I have a dedicated brush that doesn't see soap for cast iron that I clean the pan with.

2. Back onto the burner to bring back up to at least 200F.

3. Coat pan with thin layer of Crisco.

4. Wipe Crisco out with paper towel, dish cloth whatever.

5. Let cool.

The secret is oiling while it is hot still but not leaving an excess of oil in the pan. That is how they get goopy and crudy over time.