rvs:

I used wooden forks and spatulas , in the nonstick.

But I gave up on them,
because I forget the skillet, on the Range and
baked one in the oven.
Made a neat curve on the handle.

I use a digital thermometer now and go up to 125 or 130.

According to how well done it has to be.

I think 125 is Meduim Rare.

LOU

if she is very careful not to cut through the steak on to the pan, there's no reason she can't use a regular knife to cut into the steak...
I don't l;ike to stir with wood in my good non stick pans...I use silicone coated spatulas or scrapers.

BUT....why is she cooking steaks in a non stick pan? The steaks cook better at a heat that's way too high for a non stick pan. Buy her a cast iron skillet and the cutting is a moot point.
Linda C

I agree with Lou.
Get her a good instant read meat thermometer,
One that has the desired doneness temps on the dial.
And teach her to use it.

That may not speed up the cooking time of chicken breasts,
(They could be cut before being put in the pan)
But it should save your nice cookware.

I don't know of any sharp knives and/or big forks
that are safe for non-stick.
There are lots of different kinds of big spoons around
That are made specifically for non-stick.

Good luck!

Rusty

Plastic disposable knives probably wouldn't do much damage as long as she makes a conscious effort not to saw through the coating. Why cut all the way through the steak anyway, isn't it the middle that you're concerned about?

I agree with Lou - get a thermometer, and Rusty - cut up the chicken first if you want to cook it faster, and Linda - steak doesn't belong in a non-stick pan. Nor does chicken IMO (unless it's in the form of an egg) but that's probably up for a bit more debate.

Linda - Why no wood in your non-stick? I've not noticed a problem.

Thanks for the thoughts. I associate cast iron with hard to clean which is why we don't have any. Thoughts? Thanks.

While I own and use it, I'm not as big a fan of cast iron as I try to be. Seasoned or enameled. For everyday cooking stainless is my surface of choice. Clad pans or sandwiched disks, not cheap stamped SS. I know many here will disagree.

I noticed wear to the coating in pans that got stirred with a wooden spoon....notably the "pudding pan".
Cast iron well seasoned.....heated hot, hot, hot before you toss the steaks in does a great job and cleans up easily with a plastic scrubber.

The ease and accuracy of an instant read on a steak cut to 1/2 inch is pretty iffy.....unless you have a thermo-pen.
Linda C

The other option is set one steak on top of another and then cut into it. I've done that a number of times.

I've never had problems with wood before.

And of course, sometimes it's just better to realize that's the way they're going to do it no matter what happens so if they won't listen to reason, don't start a war, just plan on replacing pans more often.

I would never try to cook a steak in non stick and probably wouldn't cook chicken in it either if I had the choice. Cast iron is pretty easy to clean up as long as you don't plunge it into cold water when it's hot. After you're finished cooking pour boiling water into the pan and leave to soak while you eat. After your meal go over with a green scourer if necessary , rinse in warm water then wipe dry with a sponge. Let completely dry before putting away (usually only a few minutes).

It's not a good thing to do, but a few deep cuts into the non-stick coating will not significantly affect the non-stick quality of the pan.

What damages the most to the non-stickiness are the constant scraping by hard spatulas, too high cooking temperature, and bad cleaning abrasive agents.

A non-stick cookware will last forever if you only use it for non-stick foods such as making pancakes and egg dishes.

dcarch

What is the hottest a non-stick pan should be heated to? Med-hi over a gas burner? Out of all of our pans, my wife only uses one of them that ends up being destroyed and generously replaced by Calphalon. All of the others I use for eggs, or baked dishes, or small pots for boiling liquids. How often do you have to re-season a cast iron pan? And how high should the flame be for a steak to cook it in? Thanks again.

As to your original question - I've found bamboo. Tongs, forks, spoons, spatulas, whisk-ers, de-fatting brushes, and knives. No matter the pan coating, these work beautifully. I make a lot of jam and candy that gets above 220F - up to 350F -- and those stirring beauties don't blink. They go through the dishwasher - no prob; have no odor transfers, are non-porous, get no gunk buildup, but perhaps some discoloring, that Clorox Clean-up fixes easily. Rarely having had burnt food in non-stick pans, all I can say is "keep the heat down" to prevent it.

Cast iron pans only need to be re-seasoned when they stop being non-stick.

Searing meat is best done in cast iron fry pans on med-high. Hot oil is frying done like that too, on less than the highest mark. Sauteing veggies are most easily done in curved sided pans or in a wok - medium heat. Woks should be heated before the oil is put in - just a few minutes to get there.

As for your question about heating non-stick pans - only heat the pan to the temp that is lower than the flash point of the oil you will be using (temps avail on the web). Medium heat is all that is needed for most things. A lot lower for eggs (low and slow). Boiling is better done in a stainless steel X-size quart pot (depending on the volume), not a fry pan, and is set on high only until the water begins to boil, then is turned down to the next couple of marks to conserve energy costs - water will still boil on a lower setting. If your wife wants chicken done quicker by cutting into them - then slice them first to make fillets, or pound them thin, and broil them fast.

Steaks should not be done on the stove top. IMHO. They need high heat and to be done quickly. Broiling 2-3 inches from the electric coil, or top gas flame, or on a propane grill set to almost high. Steaks are done AFTER they have rested --- so cook them to less than you want (rare, medium, etc.) because they continue to cook AFTER they have rested 10-15 minutes. Cutting them open to "see" means the juices will not have settled back into the meat and will result in the food tasting "dry". If you want to check the temp without cutting them, buy a cheap instant read thermometer or, for a little more $, one that you stick into the meat and set the temp for alerting you to what you punch in (about $10). The internal temps are avail on-line to print out and tack to your refrigerator door.

And, as an aside - Fresh vegetables taste so much better when steamed and their vitamins are retained, as opposed to boiling them to death. IMHO the highest gas setting on a range is rarely ever used.

Nancy

Here is a link that might be useful: Meat/Poultry/Seafood Temps