"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 03-28-2011, 10:38 AM   #21
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by Skittle68 View Post
My reservation about Teflon is that it is so easily scratched.
It is only easily scratched if you do not treat it right (using metal utensils in it). If you treat it right it will not scratch.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-28-2011, 11:07 AM   #22
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Quote:
Originally Posted by GB View Post
It is only easily scratched if you do not treat it right (using metal utensils in it). If you treat it right it will not scratch.
That's easy, if you are the only one who ever uses and washes it. My DH is trustworthy in that department, but I have had bad experiences with my enamelled cast iron and people scrubbing with steel wool and worse.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-28-2011, 12:39 PM   #23
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Quote:
Originally Posted by taxlady View Post
...but I have had bad experiences with my enamelled cast iron and people scrubbing with steel wool and worse.

Your enameled CI is much harder than steel wool and shouldn't be harmed by it.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-28-2011, 05:49 PM   #24
Senior Cook
 
garlicjosh's Avatar
 
Join Date: Jan 2011
Location: Pittsburgh, PA.
Posts: 199
Send a message via MSN to garlicjosh
I only have 2 Teflon pans in my house. I have a 10 inch for making eggs and omelets in and a 12 inch for stirfry (not cool enough for a wok) past that, they are not nessacery. My mom tries to use them for everything..and due to using them every day, they seem to fall apart pretty fast..plus they tend to be cheap. If you buy a Teflon pan, I would advise ordering one from a cooking warehouse..those things are tough as cast iron and will last forever for the average cook. However, for my every day cooking, my stainless steel and cast iron collections are my weapons of choice...actually, I keep a stainless steal fry pan and my double burner cast iron skillet on my stove at all times.
Hope that helps
__________________
garlicjosh is offline   Reply With Quote
Old 03-28-2011, 07:10 PM   #25
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Skittle68 View Post
I need to get some new pans and I'm debating on whether to get stainless steel or Teflon. Any suggestions? Has anyone tried those ceramic nonstick pans you see in infomercials?
I hate non-stick. I am very happy with my (actually DH's) Lagostina stainless steel set. It's a great complement to the enamelled cast iron stuff.

I never even heard of the ceramic non-stick pans.

I have some baking stuff that is non-stick and it's awful. It's called "Baker's Secret". Stuff sticks worse to it and it's hard to clean.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-28-2011, 07:16 PM   #26
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Andy M. View Post
Your enameled CI is much harder than steel wool and shouldn't be harmed by it.
Well, you're not doing the dishes at my house (I know, big loss ).

The instructions say not to use abrasive scrubbers. They still cook fine, but the enamel got scratched and they don't clean as easily.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-28-2011, 07:35 PM   #27
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,084
Quote:
Originally Posted by taxlady View Post
I hate non-stick. I am very happy with my (actually DH's) Lagostina stainless steel set. It's a great complement to the enamelled cast iron stuff.

I never even heard of the ceramic non-stick pans.

I have some baking stuff that is non-stick and it's awful. It's called "Baker's Secret". Stuff sticks worse to it and it's hard to clean.
Non-stick bakeware has to be the worst. How are you supposed to run something around baked goods to allow them to release without scratching the pan, this I have yet to figure out.

After the first scratch it will rust and be completely useless.
__________________
bakechef is offline   Reply With Quote
Old 03-28-2011, 07:42 PM   #28
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Quote:
Originally Posted by bakechef View Post
Non-stick bakeware has to be the worst. How are you supposed to run something around baked goods to allow them to release without scratching the pan, this I have yet to figure out.

After the first scratch it will rust and be completely useless.
I've found that a narrow silicone spatula works fine in running around a meatloaf or quick bread in a non-stick loaf pan, or a cake in a non-stick form. I sometimes use a heavy-duty nylon frosting knife. There are many non-metallic utensils available.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 03-28-2011, 09:33 PM   #29
Senior Cook
 
garlicjosh's Avatar
 
Join Date: Jan 2011
Location: Pittsburgh, PA.
Posts: 199
Send a message via MSN to garlicjosh
Quote:
Originally Posted by bakechef View Post
Non-stick bakeware has to be the worst. How are you supposed to run something around baked goods to allow them to release without scratching the pan, this I have yet to figure out.

After the first scratch it will rust and be completely useless.
I have non stick bakeware not because it's non stick but because it's easy to find.
I line post of it with parchment paper and use the parchment for easy release of most things. for others,grease the pan like it's a "stick" pan and flour it/corn starch it..depending on what I am cooking.
I have never had a problem with any of my non stick bake ware getting scratched up, other then the people who use a fork to pull lasagna out of the pan..but i've moved onto glass for that one
__________________
garlicjosh is offline   Reply With Quote
Old 03-28-2011, 10:32 PM   #30
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,084
Quote:
Originally Posted by garlicjosh View Post
I have non stick bakeware not because it's non stick but because it's easy to find.
I line post of it with parchment paper and use the parchment for easy release of most things. for others,grease the pan like it's a "stick" pan and flour it/corn starch it..depending on what I am cooking.
I have never had a problem with any of my non stick bake ware getting scratched up, other then the people who use a fork to pull lasagna out of the pan..but i've moved onto glass for that one
I now use a parchment "sling" in my non-stick bakeware pans, makes life easier.

I am looking to upgrade my 2 brownie pans (8x8 square) soon and get rid of my last 2 non-stick pans.
__________________

__________________
bakechef is offline   Reply With Quote
Reply

Tags
cooking

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:10 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.