DH wants a nonstick nonTeflon pan
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4 years ago
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recommendations for nonstick pans?
Comments (14)Jkom - that T-fal red-dot pan is still being made. T-fal calls it a "Thermo-Spot" now, which I guess sounds more "professional", but it's the same red dot. I have one, just bought recently. The red dot doesn't seem to do much, but the pan is nice and slippery, and the price is great. In any case, all non-stick becomes "stick" after a while, so I'd rather not spend a lot. I made that mistake once, buying a $100 All-Clad non-stick pan, and having it lose its non-stick ability in about a year, so, lesson learned. Having said that, I also have a Scan Pan, and I like its weight better than the T-fal, but didn't want to spend as much as the Scan Pan for my second non-stick. I only have two non-stick pans, which are fry pans, which are all I need for eggs, and fish filets. I use stainless, cast iron or LC for all my other cooking. The OP asked for more "green" pans, but honestly, the reviews aren't so great for them, and I am not sure how truly "green" they are. I think it may be a gimmick. I recommend the OP try the Le Creuset enameled cast iron. It won't be as non-stick as teflon, but will still have non-stick properties, especially if you bring it to the right temperature, and add some butter or oil. You will have to add some butter or oil, but not nearly as much as if you were using stainless. While LC is expensive, you can find great bargains at LC outlets, which I have done, saving 20%-35%, and have been very pleased with my purchases. Plus, if you are concerned with being green, a LC will last a lifetime, while a non-stick pan--"green" or not--will last some years and have to be thrown away. T-Fal Nonstick Thermo-Spot Pan Le Creuset enameled skillet at Amazon 11-3/4 inch but they come in smaller sizes List of Le Creuset Outlet Stores This post was edited by shannonplus2 on Sun, Mar 17, 13 at 13:35...See MoreWhat do you use for non-stick frying pans?
Comments (47)We also got Emeril cookware for the induction top. I really like it...it has drain holes in the lids and the lids are clear so you can see how something is simmering or boiling without removing the lid. They are also reasonably quiet...some pots can be noisy on induction. Of course the best for induction is cast iron...either plain or enameled. Just make sure there aren't any burrs on the bottom of the pans or they may scratch the cooktop....See MorePictures wanted: your pot/pan storage
Comments (34)Just about Tramontina - keep in mind that they have several lines. The one you want is the Tramontina "Tri-ply Clad" sold at Walmart. The other Tramontina lines are not that good. I have the Tramontina 3-quart sauce pan and the stock pot, both the Tri-ply Clad, and I think they are better than All-Clad. I use them constantly. I also have the Tri-Ply Clad 5-qt. deep saute pan, but it's only OK. I love its size, but feel like the bottom isn't thick enough even though the sauce pan and stockpot I have both have thick bottoms, so I guess that means you have to choose individually. FWIW, I recently sold my All-Clad 10" fry pan on eBay. It was just a pan I never reached for, and I am trying to clear some space. It didn't sell for a lot, but I was glad that someone would use it more than me. I have a 12" AC, and I think I will sell that one too. For fry pans, I tend to use my Scanpan nonstick. People frown on nonstick, but I just love the Scanpan. They have several lines that are induction-capable, and I love the bakelite handles more than heavy metal handles. They are also good in the oven up to 500 degrees....See MoreSource for baking pans that are NOT non-stick or aluminum?
Comments (11)I have a couple of these. Black steel. At least 30 yrs old I think. I clearly remember the purchase. One of the first kitchen purchases I bought at Bd'wayPanhandler downtown NYC. First apt. Fouton on the floor. Mine are aprox 9 x 15. I still use them for everything but mostly roasting. Jet black with a nice patina now. I clearly remember that first batch of cookies. They spread to one big thin sheet. Crispy and near burnt in minutes. They get very hot. All the rage now, thin and crisp. Did not care for them at first but now are my most used and both live in the oven after wiping. They need minor seasoning like cast iron. I have had the hardest time making out the makers mark, but now searching for steel, it clearly says MatferBourgeat. French. Brilliant for roasting oven fries, veg. In the top third oven rack/placement no turning necessary as they cook even with crisp bottoms being so hot. Killer for focaccia. I see on their website they have round steel. That would be good for pizza. round steel. If they go cold into a hot pre-heat they do 'ping' sometimes but level out quickly. A shame I don't see a smaller size like I have. Anyway, thanks for bringing this up. I've been wanting one for the other house as it does seafood....scallops, shrimp, fish filets so well. I did just that the other night along with roasted garbonzos and prosciutto bacon for a chowder. I use all my others, alum, stainless, all sizes I've picked up here and there. But these are my everyday....See MoreOlychick
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