Pots and Pots and Pans

[weinoo]

1 hour ago, JeanneCake said:

So far, all I've decided on is the book and the flat bottomed wok that @blue_dolphin suggested (I got the 14" one).  That Staub that @weinoo suggested looks pretty nice, and is the same price as the AC MOAP and I agree the size is more appropriate for the quantities he's been cooking.  I ordered the wok already  but now I'm wondering if I should see if he has a preference for the Staub or the MOAP.   Maybe it's better to get the Staub now and save the MOAP for next year ....

The Staub is 10X the pan that All Clad is.

[JeanneCake]

The kid is thrilled with the book, he can't wait for the wok to arrive (any day now) and the Staub is scheduled to arrive May 6. He's excited!  Thank you for the recommendations. 

[weinoo]

I guess it was bound to happen, but I won't be buying any of these...

 

Falk proudly presents the first solid copper and healthy non-stick ceramic coated cookware!

 

Quote

 

Crafted in 2.0 mm solid copper combined with the latest innovation in Sol Gel ceramic coating technology, these frying pans are a little thinner and lighter than our Classic and Signature pans. They are absolutely perfect for eggs, omelettes and crepes.  

The outside is our unique Falk brushed copper finish. The cooking surface is the latest technology Sol Gel ceramic. It is more scratch and heat resistant than any other type of ceramic surface. It is also a healthy alternative to PFTE coatings.

The newly designed hollow brushed finish stainless steel handles are ergonomically shaped like the Signature line but are lighter for perfect balance on these pans. 

We are offering these pans at a reduced introductory price for a limited time

 

 

Unless their non-stick interior lasts a lifetime, I can't imagine buying any nonstick type of pan (in copper, at $200+) that I normally replace every couple of years.  

 

And used properly, my Falk is basically non-stick anyway...though I'll use dedicated omelet and crepe pans for those jobs.

Edited yesterday at 02:25 PM by weinoo (log)

[BeeZee]

I have a couple of Calphalon hard anodized skillets and saucepans that I've used sporadically for probably 20-25 years. Always hand washed and used non-metal utensils so they aren't scratched. They are still non-stick, but the cooking surface looks a bit dull. The quality is good, handles are solid formed aluminum and riveted through the sides of the pans. Calphalon had something they recommended in the past, their "Dormond Cleanser", for restoration of the finish, but it looks like it was discontinued. I think Barkeepers Friend is too abrasive for this purpose. Does anyone have experience with this?

[rotuts]

@weinoo

 

I concur with that plan.

 

the pan  should be of good quality , but not terribly expensive .

I have this series :

 

https://www.amazon.com/Experience-Induction-Cookware-Skillets-Dishwasher/dp/B07H14V3TR/ref=sr_1_2_sspa?crid=2X0DS32B78TOQ&dib=eyJ2IjoiMSJ9.CFyYyqVvex3Zuzo9IO-FB1B1DxoiwAGM0g-bgI2L-ftesjKK-qiEznMEm27GLxu5BPYFu15wW5uF665SH7ZiFx0BvfSGg4rXlhMMBihIjEDUKdhJPXBPwS5NDR7I2LknaptrmVn5lB0OPObQms_206gi7l9lAEc4MkYTDWUX1sAJvlztBs6BLpdVcqCxyz9Cblf9rKL9wUWP161HsT8HreAtmcrhuHZLoo65uhHtyqUHNwbXJLsbiLXflkcfMiD8uooOf8XHpy1Yd4i_oxM4wEpMZHwVnmrK3-eJQqOSI-w.JbZ6uJ_2ZQhFWAFS2heoR7hPT1CNV8ZOgW4cWCfh3PI&dib_tag=se&keywords=t-fal%2Bnon%2Bstick%2Bskillet&qid=1746806384&sprefix=t-fla%2Bnon%2Bsticl%2Bskillet%2Caps%2C69&sr=8-2-spons&ufe=app_do%3Aamzn1.fos.9fe8cbfa-bf43-43d1-a707-3f4e65a4b666&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&th=1

 

and after many years , replaced the small pan , which still works  well , bu the egg does not easily slide in the pan as before , with :

 

https://www.amazon.com/dp/B009HBKPD0?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1

 

both are nice , and worth the initial price , and an eventual replacement , years down the line.

 

 

Edited 19 hours ago by rotuts (log)

[AlaMoi]

I was gifted a Calphalon fry pan.

as it's 'non-stick' degraded to 'sorta' stick' to 'sticks' I've used BarKeepersFriend on it multiple times.

not much help.  I no longer even consider it when needing anything non-stick.

 

I have found the ceramic 'non-sticks' ala Blue Diamond much more durable.  they do 'clog up' but a quick cleanup with BKF brings them back to their original "sorta' maybe kinda' non-stick" performance.

[weinoo]

3 minutes ago, AlaMoi said:

I was gifted a Calphalon fry pan.

as it's 'non-stick' degraded to 'sorta' stick' to 'sticks' I've used BarKeepersFriend on it multiple times.

not much help.  I no longer even consider it when needing anything non-stick.

 

I have found the ceramic 'non-sticks' ala Blue Diamond much more durable.  they do 'clog up' but a quick cleanup with BKF brings them back to their original "sorta' maybe kinda' non-stick" performance.

 

To be honest, my favorite "non-sticks" are my well seasoned carbon-steel pans.  When properly heated and oiled/buttered, anything and everything just slides around beautifully.

 

I believe I have both Matfer and deBuyer...old school.

 

 

 

[gfweb]

1 hour ago, weinoo said:

 

To be honest, my favorite "non-sticks" are my well seasoned carbon-steel pans.  When properly heated and oiled/buttered, anything and everything just slides around beautifully.

 

I believe I have both Matfer and deBuyer...old school.

 

 

 

 

agreed.

I can scramble eggs in my deBuyer and Darto steel pans

[weinoo]

16 hours ago, gfweb said:

 

agreed.

I can scramble eggs in my deBuyer and Darto steel pans

 

 

 

[rotuts]

All the above is true.

 

have a CS pan just about like that , that I 'cured' as I found the curing process personally worth doing

 

for the result.

 

if one does not have a hankering for the process , and its not that difficult , and is quite rewarding

 

the the above mentioned pan work quite well , and with minimum care will be fine for years.

 

then you buy another, and use the older one for times when your food does not really need to slide around.

 

something nice for two different approaches .