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Posted

my 10 " calphalon non stick is about to give up the ghost, as I let it get too hot a while ago and the non-stick is sticking now

Ive been thinking about the T-fal pans:

http://www.amazon.com/gp/product/B000GWK2X2/ref=twister_B000GWG0T2/185-0631048-0622656?ie=UTF8&psc=1

they are recommended by TestKitchen and others. I take some of the TK's recommendations with a grain of salt as this are 'sponsored' companies.

that being said they no longer like the Kitchen Aid food processor, but that information is difficult to fined, and on a recent show used an older Cuisinart processor, being careful that you could not see the brand label.

has anyone tried these pans? of note on amazon some people said that a few of these were not flat and had to be sent back.

TK uses them in the oven and the notes on the pan say save to 350 d.

many thanks for your views. this pan has a stainless steel bottom, but it does not say if it works on an induction burner as far as I can see.

Posted

My mom had these pans -- they were a bit light for my liking, but at that cost, its tough to argue. I had a problem with the "oven safeness" of them, because I found most things require something a bit more than 350. It all depends on what your use will be -- they are definitely workable for that price though --

For me, I have begun switching out all of my nonstick for debuyer's mineral pans -- the upfront work is definitely a pain -- lots of time seasoning -- but once they are properly seasoned, I find that there is nothing in the world that can beat them -- they are basically the perfect combo of nonstick and metal -- searing better than even cast iron in my opinion, and gentle enough to cook sunny side up eggs in them. Its the seasoning and care that is the hard part -- lots and lots of time to get to that sweet spot -- but like I said - once you are there, you will forever be amazed by the results. Here is a picture of a steak I cooked in one of them the other night -- the light on that pic is terrible, but the rib-eye was absolutely perfect -- the pan gets so hot that basically, you never end up with the large gray ring -- but you get the complexity of the crust that sous vide post searing just doesn't get (IMHO).

These are absolutely induction friendly too.

http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1366733328&sr=1-1&keywords=debuyers

Sorry if this was off topic slightly, but just thought I would throw in my 2 cents.

IMG_20130405_182722.jpg

Posted

thanks for the tip. Ive been also thinking about one of these pans you mentioned for a long time. I dont mind the work of the seasoning. if properly seasoned you think they can do a non-stick fried egg?

do you season the entire pan, handle and bottom and sides?

Posted (edited)

I followed the directions to the T -- boiling of potato skins for 15 minutes to remove the beeswax, heating up some oil for the initial seasoning, using a plastic scraper to pick up any bits that may have stuck (the food won't stick but sometimes a bit of something will -- like fond before deglazing lets say) and wiping it out with oil (i use grapeseed) after every use.

I did not season the entire pan, but the bottom and upper sides will eventually self season, from use and heat. The handles will eventually discolor from being in the oven (if you use it for that).

As far as the fried egg -- I can say for certain that it will absolutely do a fried egg -- I had one yesterday. The only precaution is that it takes a bit of time and there is an ever so slight learning curve -- the trick is not expecting nonstick on the first go round -- cook some meats and whatnot in it -- get it nice and seasoned, and then your eggs will slide right out. The only tip/trick is making sure you can lift the sides of the egg up and gently slide the pan, so it move around. It will just happen at some point in the seasoning and you will know you are there. I find that clarified butter (I use Ghee as well, same difference) is the best option for eggs -- you get a creamy, crispy, delicious egg every time. Plus omelettes are a breeze as well.

Edited by Unpopular Poet (log)
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