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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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On 12/2/2013 at 11:36 PM, starstern said:

Which is the best titanium non stick cookware pfoa ptfe free ;

 

Has anyone experience with scanpan ctx titanium pans; or scaledowncookware ,?

 

I assume it's been mentioned by now, but Woll deserves a look.

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7 hours ago, Charles Stanford said:

 

I assume it's been mentioned by now, but Woll deserves a look.

I believe Woll is PTFE with diamond powder added.

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14 hours ago, JoNorvelleWalker said:

 

Personally I am more worried about aluminum than Teflon.  Your mileage may vary.

 

 

Really? Has any researched actually linked aluminum to anything? I haven't seen any new evidence.

 

If aluminum were a problem, then spinach and other leafy greens would be be a bigger problem than cookware. Unless you make acidic sauces in uncoated aluminum. Which would taste bad.

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Posted (edited)

I'm not saying there are health risks for aluminum pans but I choose to avoid aluminum as a food surface.  If for no other reason than that aluminum corrodes and makes a mess that I'd rather not ingest.  Granted, I occasionally cook in copper but I'm careful to avoid acidic ingredients.

 

 

 

Edit:  this post posits some of my concerns:

https://forums.egullet.org/topic/124877-the-naked-truth-about-bare-aluminum-cookware/?do=findComment&comment=1678229

 


Edited by JoNorvelleWalker (log)

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I bought a carbon steel fry pan and seasoned it properly AND, tadah a nonstick pan.  Amazing.

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9 minutes ago, Okanagancook said:

I bought a carbon steel fry pan and seasoned it properly AND, tadah a nonstick pan.  Amazing.

Carbon steel is all I use for nonstic. Its at least as good as my teflon which I never use. 

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Exactly.  And where did I learn about it?  This amazing place!

cheers.

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6 hours ago, gfweb said:

Carbon steel is all I use for nonstic. Its at least as good as my teflon which I never use. 

 Love my carbon steel. Love my cast-iron. But you would still have to pry my non-stick pan from my cold dead hands. 

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You really can't compare teflon to seasoned steel and iron. They excel at different things. If you think the steel / iron pans are as nonstick as teflon, then your teflon is completely wrecked. 

I'd agree that steel / iron pans are much more useful. Teflon pans are great for eggs, middling to terrible for most other things, and essentially disposable. 

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