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Old 06-02-2018, 05:17 PM   #1
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Proper Non-stick Pan

Anybody out there know of any reliable non-stick pans? I've tried a few and they lasted for maybe a week or two before I needed to use a solid layer of cooking oil to make things not stick. Granted they weren't super expensive pans. If anyone has any recommendations it would be greatly appreciated.

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Old 06-02-2018, 05:43 PM   #2
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Hi Snackmeister, and welcome to Discuss Cooking.

Gosh, even the least expensive non-stick pans should last longer than a couple of weeks, as long as you're using teflon or wooden utensils on them and not exposing the pans to excessive heat.

Walmart has sets of 2 different sizes for maybe $20 or so - I don't remember the brand name.....but again, they need a certain amount of care and they will last at least a year or more.

I have a few of those, but my favorite non stick skillet is a heavy Calphalon. I think it was around $30 at Marshalls several years ago and is still blemish free and non stick.
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Old 06-02-2018, 06:09 PM   #3
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Ooops, I just looked and it's All Clad, not Calphalon. Nice non stick skillet, though.
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Old 06-02-2018, 06:10 PM   #4
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I have 2 (9 1/2”) Scanpans for over 10 years. I use for eggs. I do use some butter to cook with. No problems.

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I got them at a “try me” price of $35.00 each. Not bad for 10 years of use.
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Old 06-02-2018, 07:45 PM   #5
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My non-sticks are from the restaurant supply store, and they last for years. My mom uses Analon non-stick, and they seem to work well. I never have problems with them when I cook in her kitchen.

Keep in mind, they work best at medium to low heat. I don't use them to sear meats, where you need high heat.

With my non-stick pans, at the most, I use a little bit of butter when I cook eggs, which is more for flavor than sticking. I'll also use a little OO to sauté onions and other veggies, but again, it is more for flavor.

My best advice is don't use non-stick pans for high-heat cooking. If you want to char a steak, use cast-iron. Ceramic coated cast-iron like le Crueset is somewhat non-stick -- or at least easy to clean after you char something, and leave some crust behind.

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Old 06-02-2018, 08:00 PM   #6
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ATK recommends the Oxo non stick pan. I have one, and am quite happy with it ($32 at BB&B with the 20% off coupon). The T-Fal gets high recommendations, but it has a convex bottom, which I don't want.
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Old 06-02-2018, 09:08 PM   #7
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I've had 3 of THESE (8", 12", and 14")for several years now with no real problems. The 12" one is about 8 years old, and has lost some of its slipperiness, but it still works for most things, including scrambled eggs. All pans need a little oil, even the best nonstick. I only use wood and plastic/silicone utensils and avoid high heat, especially when the pan is dry.
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Old 06-03-2018, 04:38 AM   #8
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Quote:
Originally Posted by msmofet View Post
I have 2 (9 1/2”) Scanpans for over 10 years. I use for eggs. I do use some butter to cook with. No problems.

Attachment 30132

I got them at a “try me” price of $35.00 each. Not bad for 10 years of use.
My Scanpan lasted all of a month before eggs started...nevermind. That's a good price. They retail for a lot more than that. In a review, I said that if you heat the pan up beyond a certain temp, a Scanpan won't non-stick anymore. I heated it up just a little too high, I guess. I was dissapointed. Scan Pans are very finicky with regards to heat. A few degrees too high and they are no longer non-stick. My experience with that expensive brand. Yes, I used butter or oil. I tried making hash brown potatoes. Afterwards, I had problems with the non-stick.
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Old 06-03-2018, 05:04 AM   #9
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I own a set of the large and smaller Calophon fry pans now. They do better than my tossed set of ScanPans, sorry to say. I wanted to like them. Again I say, ScanPans cost a lot.
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Old 06-03-2018, 07:18 AM   #10
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Quote:
Originally Posted by RPCookin View Post
I've had 3 of THESE (8", 12", and 14")for several years now with no real problems. The 12" one is about 8 years old, and has lost some of its slipperiness, but it still works for most things, including scrambled eggs. All pans need a little oil, even the best nonstick. I only use wood and plastic/silicone utensils and avoid high heat, especially when the pan is dry.
Thanks for the recommendation. My wife is from the planet Teflon, so she is widely known as a destroyer of all things non-stick. I've thrown in the towel and just expect any n/s pans I buy will soon meet their death.

Larger, less expensive pans works for me.
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