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Thread: Non stick Cookware

  1. #11
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    I have stainless and non-stick pieces that are going on 9 years. For a long time the only thing I used the non-stick for was eggs. But I have been slacking and using non-stick too much.
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    I am still all in for my cast iron pan. Scrape it scratch it, chisel it and then just oil it before you put it away. I never tried stainless.
    I deal often with industrial non-stick coatings and they have the same issues. Don't overheat. Don't scrape or scratch because even re-coating them will not last long. Natural non-stick is a polished surface. Brillo, scrounges or anything aggressive are going to ruin whatever surface you have.

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    Quote Originally Posted by carolina73 View Post
    I am still all in for my cast iron pan. Scrape it scratch it, chisel it and then just oil it before you put it away. I never tried stainless.
    I deal often with industrial non-stick coatings and they have the same issues. Don't overheat. Don't scrape or scratch because even re-coating them will not last long. Natural non-stick is a polished surface. Brillo, scrounges or anything aggressive are going to ruin whatever surface you have.
    I have a couple of cast iron round griddles with a pan handle. I followed the directions for seasoning, and these are the only cast iron items I have that actually have a glaze from the seasoning. I wash them with soap and sponge whenever I use them (which isn't that often)

    But that finish is better than any fake coating on the market.

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    Quote Originally Posted by Peter1469 View Post
    I have stainless and non-stick pieces that are going on 9 years. For a long time the only thing I used the non-stick for was eggs. But I have been slacking and using non-stick too much.
    You don’t need non stick pans for poached or soft boiled eggs.

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    Quote Originally Posted by Common View Post
    Overall sucks, none of them last, ive bought All Clad nonstick lasted a year, Ive bought Calphalon, and a bunch of others in the last 10 yrs, none of them stay non stick. ITS A RIPOFF enabled by lazy americans.

    I started using my stainless cookware again, I used cooking spray or a touch of oil, after I cook in them, I leave them on the stove burner on and pour in a half a cup of water, let it boil shut the burner off let it sit till were done eating. I put it in the sink and wash it most of the time like nonstick. OCCAISIONALLY i need a little brillo

    If you buy a "good' stainless set of cookware, todays prices..300.00 plus its all you will ever have to buy, they will last a lifetime.
    I have a few "The Rock" pans and I've had them for a few years now. They work very well and the surface seems pretty indestructible. They are not as smooth as the usual nonstick pans, but nothing really sticks to them, even if you burn it. Just put a little water in the pan for a couple of minutes and everything comes right off. I have great stainless steel pans, but my "Rock" pans are much easier to clean. Plus they aren't very expensive and you can even put them in the oven.
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    Quote Originally Posted by Tahuyaman View Post
    You don’t need non stick pans for poached or soft boiled eggs.
    Right. I use them for sunny side up and scrambled eggs.
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    Quote Originally Posted by Common View Post
    Overall sucks, none of them last, ive bought All Clad nonstick lasted a year, Ive bought Calphalon, and a bunch of others in the last 10 yrs, none of them stay non stick. ITS A RIPOFF enabled by lazy americans.

    I started using my stainless cookware again, I used cooking spray or a touch of oil, after I cook in them, I leave them on the stove burner on and pour in a half a cup of water, let it boil shut the burner off let it sit till were done eating. I put it in the sink and wash it most of the time like nonstick. OCCAISIONALLY i need a little brillo

    If you buy a "good' stainless set of cookware, todays prices..300.00 plus its all you will ever have to buy, they will last a lifetime.
    Properly treated cast iron is as non-stick as it gets.............been using it for years and years.
    That being said, we do have a couple of stainless steel pots for steaming and two enameled pots for noodles (spaghetti etc.) and homemade soup. (There's no such thing as a small pot of homemade soup)
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    Quote Originally Posted by stjames1_53 View Post
    Properly treated cast iron is as non-stick as it gets.............been using it for years and years.
    That being said, we do have a couple of stainless steel pots for steaming and two enameled pots for noodles (spaghetti etc.) and homemade soup. (There's no such thing as a small pot of homemade soup)
    There can be. I got into this habit years ago. Whenever boneless chicken breasts go on sale, the split breasts are also cheaper...app. $1.49/lb. I buy them and cut the meat off the rib cages. I put the ribs in a pot of water and make amazing broth/soup stock.

    I freeze it, and if I don't feel like cooking, I'll grab some mushrooms or other ingredients and have soup in no time.

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    Quote Originally Posted by Common View Post
    Overall sucks, none of them last, ive bought All Clad nonstick lasted a year, Ive bought Calphalon, and a bunch of others in the last 10 yrs, none of them stay non stick. ITS A RIPOFF enabled by lazy americans.

    I started using my stainless cookware again, I used cooking spray or a touch of oil, after I cook in them, I leave them on the stove burner on and pour in a half a cup of water, let it boil shut the burner off let it sit till were done eating. I put it in the sink and wash it most of the time like nonstick. OCCAISIONALLY i need a little brillo

    If you buy a "good' stainless set of cookware, todays prices..300.00 plus its all you will ever have to buy, they will last a lifetime.
    Yeah, plus that stuff is in our bellies. If only fat would not stick to me!

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    Quote Originally Posted by Common View Post
    Overall sucks, none of them last, ive bought All Clad nonstick lasted a year, Ive bought Calphalon, and a bunch of others in the last 10 yrs, none of them stay non stick. ITS A RIPOFF enabled by lazy americans.

    I started using my stainless cookware again, I used cooking spray or a touch of oil, after I cook in them, I leave them on the stove burner on and pour in a half a cup of water, let it boil shut the burner off let it sit till were done eating. I put it in the sink and wash it most of the time like nonstick. OCCAISIONALLY i need a little brillo

    If you buy a "good' stainless set of cookware, todays prices..300.00 plus its all you will ever have to buy, they will last a lifetime.
    My favorite pans are cast iron, carbon steel, and wrought iron. I just bought a Solidteknics frying pan and seasoned it and have been frying in it to help with seasoning.

    I do have one nonstick.
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