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starstern

Best non-stick cookware?

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Today, on a pilgrimage to the new Home Goods that just opened here, I decided if my good ol' Calphalon non-stick had served me well for 20 years, and I could replace them for, if memory serves, the same price I paid for a 10-inch and a 12-inch 20 years ago, I might as well hang with 'em again. $40 for the pair.

 

Coating has just begun to come off of my larger, old one, so I figure the smaller can't be far behind. The only things I ever use them for are eggs/omelets/frittatas and potatoes, either home fries, tortillas, hash browns or latkes. None of those are cooked much higher than medium, so I figure I'm safe on the temp ranges.

 

Everything else gets the cast iron or carbon steel.

 

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2 hours ago, Anna N said:

Wouldn’t you also risk that the substrate would melt?

 

I doubt many people get sick. It would take a lot of negligence and not a lot of ventilation. But this is the best explanation I've found for why nonstick pans eventually stick. 

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On 4/14/2018 at 7:53 PM, JoNorvelleWalker said:

 

I apologize.  I went back and checked, even the original is blue.  Normally I take food photographs under artificial light, occasionally by daylight.  In this case I was dining on a cloudy evening.  The omelet was illuminated by halogen light from above and daylight from glass doors to the left.  Typically I use a gray card to insure color accuracy but that doesn't work well with mixed lighting.  I should have made an effort to repair the blue eggs in photoshop or let the omelet sit on the plate till after dark.

 

Alternatively you could think of it as mold.

 

I know what is...bits of robin egg shell!

 

Thats actually a 20 egg omelet. 

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My WS non-stick pans arrived today.  It is a set of two pans, 8 and 10 inches.  The handles are stamped Williams Sonoma.  The bottoms are marked Scanpan, Stratanium, Induction, Made in Denmark.

 

WSPan04162018.png

 

 

This is the 8 inch pan.  Note the rivets are not coated.  Pay no attention to the woman in the purple shirt.

 

I believe this is a straight gauge, 5 layer pan.  Offhand I can't find that information stated.  I measured the thickness as 3.6 mm.  Exactly three times thicker than my Makoto Koizumi pan. The surface contouring, for lack of a better term, is not as pronounced as the Koizumi.

 

Confusingly enough WS also sells 9.5 inch, 11 inch, and 12 inch versions.  This is bread baking night so the requisite omelet may or may not happen.

 

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OK, egg.

 

Single egg omelet in the 8 inch WS was not that pretty.  Not picture worthy.  Perfectly tasty though.  I'd say it was about halfway between my first attempt with the Koizumi and the second.  It appears the Danish non-stick is not quite as non-stick as the Japanese.  A trace of egg was left in the pan.  Both times the Koizumi pan was clean.  More trials are necessary.

 

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