Originally Posted by taxlady
I've had non-stick pans, a long time ago. That's why I swore them off. I hear they have improved a lot since the '70s.
They are better now. But like most are saying to just buy one for eggs. I have four non-stick pans. 2 Calphalon and the two new Kirland pans.
As they get older and not as efficient, I use them for other frying duties.
Originally Posted by Kayelle
Keep in mind, that although non stick cookware has certainly come a long way since the 70's it's still not perfect, nor will it last forever. That's why I suggested using your new pan for omelets only. At least the coating doesn't peel off of it anymore! I have several however, and always keep a paper plate between them when stacking.
You want the 8" for omelets Taxi.
We also protect these pans when stacking. We have many pot holders and knitted kitchen stuff I have no idea as to what they are for.
So I just put one in between each pan when returning it to the shelf.
I use the 10" for omelets. Its all about the size of the omelet. Smaller pan, smaller omelet.
My Calphalon 8" anodized if perfectly clean, will work just as good as a non stick. But if you are not used to anodized AL, you might be disappointed at first until you learn how to use them.
You also need more oil or butter in the anodized.