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Old 03-13-2018, 11:36 AM   #11
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The best pans and oven ware that I have are cast iron and seasoned, my Le Creuset for oven use and I also have a very good set of stainless for boiling, and that. Had them for years, and they're doing fine. My stainless steel pans are Prestige pans, and I didn't think they'd stay the course, but here we are still,with them giving sterling service.
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Old 03-16-2018, 02:28 AM   #12
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My take. Non-stick skillet/pan makers have yet to solve the issue of their pans warping over time as compared to cast iron or quality stainless steel skillet/pans.
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Old 03-16-2018, 07:02 AM   #13
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Quote:
Originally Posted by Caslon View Post
My take. Non-stick skillet/pan makers have yet to solve the issue of their pans warping over time as compared to cast iron or quality stainless steel skillet/pans.
I'll never buy expensive ones because from my experience, they all wear eventually, so what's the point? Although, I can be pretty rough on cook wear...
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Old 03-16-2018, 09:47 AM   #14
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I also buy inexpensive non-stick skillets. The trick is to find ones made with a fairly thick aluminum pan and a coating (paint) on the aluminum. The thicker body promotes even heat distribution and resists warping (never been a problem) while the coated bottom allows you to toss it int the DW without having to deal with discolored raw aluminum.

Our GD is moving to NYC and is setting up in an apartment. Yesterday I bought her a set of three pans at Costco for $27.99. The price has gone up since I started doing this 20 years ago.
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Old 03-17-2018, 10:56 AM   #15
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Still using my cheapie World Cuisine black steel fryer. 11" and I found a lid that fits for a buck. I'm trying to wear it out, but I think it'll outlast me...especially if I keep on eating fried food.
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