Nonstick Cookware? Me?!

[frigilux]

Well, kids, I thought last month’s diagnosis of Type II diabetes was going to be the last shoe to drop in this godforsaken year. Wrong!

I enjoy cooking and for decades have been faithful to the All-Clad classic line (shiny exterior). The best performing cookware, hands down.

I’ve always had a few inexpensive nonstick frying pans of various sizes (6”, 9”, 10”, a deep, straight-sided 12” and, quite recently, a deep, straight-sided 6-qt.). Everything else—saucepans, Dutch oven, roasting pan, stock pot, etc., is All-Clad.

Out of nowhere, a few weeks ago, I decided to order an inexpensive Oster 6-qt. double-handled nonstick sauce pot/Dutch oven. Made a batch of chili and a very sticky cheese-laden low carb Ground Beef & Broccoli casserole. Turned out great! I’m careful not to use high heat for an extended period, generally backing down to a solid medium or lower for the duration. Don’t want the bottoms to go all concave on me right out of the gate.

The Oster seemed lonely, so I ordered two nonstick Farberware saucepans with lids (2- and 4-qt). Also picked up an Oxo 11” silicone-covered balloon whisk. The saucepans should arrive by Friday.

Back in the day, All-Clad had a line of nonstick cookware with the classic, shiny exterior. I was disappointed to find that line no longer exists. Their nonstick line is now anodized aluminum, of which I am not fond. Oddly, I can’t stand the feel of the anodized surface for reasons that defy logic. Ditto for brushed stainless or aluminum.

Anodized users: Is the anodized aluminum itself nonstick or is their a black nonstick coating on the interior, similar to the cheap aluminum pans I’ve purchased so far?

If any fans of nonstick cookware have suggestions for brands or particular pieces you like, please contribute your recommendations and experiences.

Hand-to-heart, if someone would have told me I was going to become a nonstick user, I’d have scoffed. Probably scoffed and then ridiculed. Scoffed, ridiculed and then rolled my eyes. Yet, here I am, enjoying the nonstick experience.

Don’t know if this is a temporary fling or a permanent relationship, but I guess we’re going to find out.
Some things really need a fond to develop flavor, so the All-Clad will still get used.

Who knew?!

 

[sfh074]

Well ......

the nonstick "ceramic" coated fry pan (Caraway branded) purchased last year started out great ..... then started sticking. A year later, can't even fry an egg w/o a total stuck mess and wasting half the egg.  Always used plastic or silicone utensils and often just hand washed and air dried since it didn't require anything more aggressive to clean. Can't say we used high heat on it either or left it unattended on the flame.  Anyone else had this happen to a ceramic coated "nonstick" fry pan?

 

Me thinking the ceramic nonstick stuff is going to be a temporary fling if this is the norm.

 

[ea56]

The only nonstick pan I use is a 10” Cuisinart sauté  pan.  I bought the first one 21 years ago and its still retains its non  stick qualities.  I bought a new one just like it about 8 mo. ago because I could see a few places on the old one where the coating was starting to wear. 

 

I primarily use this pan for making omelets, but also for sautéing vegetables and making rice pilaf too on occasion.  But I really prefer my Farberware Classic SS and cast iron griddle and frying pans for everything else.

 

Eugene that being said I hope that you will get lots of pleasure using your new non stick pans.  Its fun to try out new kitchen tools and equipment.  You only live once, so I say do the things and buy the things that bring you pleasure.

 

Eddie

 

[DADoES]

Ceramic non-stick

 
No trouble thus far with the one I bought 3 yrs ago, a Zwilling/J.A. Henckels.  Always handwash.

 

[rp2813]

I bought a set of Zwilling/Henckels non-stick pans about five years ago.  The selling point was that it's dishwasher-safe, and it says so on the bottoms of the pans.  The literature that came with the pans advised that they'd stay looking better longer if hand-washed, but I've been putting mine through the dishwasher as a matter of course and the pans all look as good as the day I bought them.  And they're all as non-sticky as the day I bought them too.

 

I got my set at Bed Bath & Beyond.  They weren't super cheap, but they weren't as expensive as competing brands either.  Well worth it to me, as my aim is to avoid hand-washing and I have outfitted my kitchen accordingly.

 

[sfh074]

Zwilling/Henckels ....

I am going to BB&B this evening to see if they have this fry pan. Thanks for the feedback. 

 

[mrboilwash]

Ceramic

is such a pain in the ass when it loses its nonstick properties after a while, but it still seems to be a much healthier choice than Teflon coating.

From what I gather it`s a big no no to use olive oil in it because a sticky build up might develop. Not sure if olive oil is the only culprit.
Anyway, to restore the nonstick properties a good metal polish with lots of elbow grease can help. If it`s really bad a treatment with an ultra fine polishing sandpaper will do the trick.

 

[chachp]

LeCreuset Non Stick

 

<span style="font-family: helvetica;">I've owned a number of brands over the years with mixed success.  The LC Outlet was having a great sale so I picked up one of their small fry pans for making eggs.  I fell in love with the stuff.  You can fry an egg in these with no fat at all.  </span>

 

<span style="font-family: helvetica;">Over the past couple of years I have replaced my Fry pans with the LC non stick when they have a sale.  They clean up in the dishwasher beautifully.  I would recommend these just watch for the sales.</span>

 

[rp2813]

I've been disappointed by skillets with the light blue non-stick finish.  Maybe Zwilling/Henckels uses a better manufacturing process than the "Greenpan" I have.  I had one other pan with a light blue finish that was such a PITA I threw it out.

 

I've attached pictures of one of my dishwasher-safe pans.

 

[foraloysius]

I have some not so expensive frying pans with a stone ware coating. They work wonderfully and so far no problems with them. I must have had them for five years now or there about.

 

[brisnat81]

Hi Bud,

I will second not using olive oil, I’ve had a range of ceramic coated pans and get 5-7 years from them. The secret has been to use Rice bran oil, always hand wash, and scrub with a blue no scratch scrubbie each time, before there is visible soil. If yours is sticking, make a paste of bicarbonate of soda and a little water and scrub with a blue scrubbie, you could be amazed at how much soil comes off, regardless of how clean it looks.

It hasn’t been getting as much use since I bought my Lecruset though, I’m finding that to be just as easy to wash and just as non stick, although more awkward to use.

Cheers

Nathan

 

[frigilux]

Thanks for the input and information, everyone.

The pans I’ve purchased have a black nonstick coating. Is that Teflon or today’s chemical equivalent of it? Those of us old enough to remember when The Beatles broke up know Teflon as a brownish nonstick coating that would eventually peel away from the pan like old paint shavings.

The upside is the pans I’ve purchased are so inexpensive they can be replaced without causing financial distress when the coating begins to look worn.

 

[luxflairguy]

I've had great luck with the two pack of 8' and 10' non-stick skillets from Calphalon sold at BBB for under $50.00. Usual get them for 20% off using coupon!
Never put them in dishwasher and they've lasted for years. I also have two wonderful All-Clad non-stick skillets that are at least 15 years old and look like new! My 2 cents! Greg

 

[rp2813]

Eugene, did you see the 2019 film "Dark Waters?" 

 

Teflon is everywhere.  Even in critters at the depths of the oceans.   There's not an earthly species that isn't walking, crawling, slithering, hopping, swimming  or flying around without Teflon in their systems.  So as far as flaking is concerned, that train left the station decades ago.

 

My take:  If it hasn't killed me yet, it's not likely to.

 

[gansky1]

Have loved my All-Clad for many years, but have nearly always had a couple of non-stick skillets, usually a 10-12" and 8 or 6".  Sam's Club sells individual non-stick "restaurant" skillets, aluminum exterior and a reasonably durable coating inside.  They seem to last, they're heavyweight, heat evenly and resist warping.   

 

I had a "copper" ceramic coated pan and it worked great for a while, then began to stick so pitched it and went back to Sam's.  

 

Anyone interested in beginning or adding to their collection of All-Clad cookware, they have an outlet site that runs sales from time to time.  I've found some really great prices on otherwise pricey pieces.  Sign up (link) with your email, they don't distribute your info and their emails are only pertaining to their sales, no junk mail. 

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[mattl]

I have a fair share of Calphalon, 1 is a non stick dishwasher safe fry pan. Had the NS pan for about 12+ years, and with moderate use it's still fine. That said the pans that now get the most use are my cast iron stuff. Pretty much non stick after a couple of years of use.

I really have a mishmash of cookware, I have a full set of Club aluminum that is almost as old as me, but most lack covers and a few are missing handles, can find the handles on ebay but no motivation to buy. I have a couple of smallish copper bottom Revear pots I use a fair amount of the time plus a few Visions pots. Also have a number of Corningware Cookmates with ground flat bottoms from the years we had a Corning range.Toss in a couple of pressure cookers, various roasters and odds and ends so I have a cupboard full of stuff.

 

[vacerator]

I like my

Calphalon too! I have a hybrid set. I have two anodized off brand skillets from Meijer which are comparable. They were cheap on clearance.
I have a 10 inch Scanpan stainless seaering skillet from Sur Le Tabe' made in Denmark. It's heay and great.

 

[johnb300m]

The ceramic stuff really seems to be a crapshoot. I have a 12” Greenpan that is almost useless as nonstick. But then I have a 8” ceramic “Sur la table by Greenpan” that’s really good.
Must be lots of different grades of ceramic coatings. Hard to know how to pick out a good one. Especially variances from same mfrs.

 

[retro-man]

The copper clad pans are not bad but they start to loose there non stick properties after awhile also. Wash in sink by hand and still happens. Washed in dishwasher same thing. I just spray a little non stick cooking spray and they work like new. They still look new after a couple of years.

Jon