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Old 01-18-2012, 04:54 PM   #11
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I choose to go cheap for non-stick skillets. At Costco you can get a two skillet set for $20-$25.

In general I look for thick aluminum pans with an enameled exterior and a better Teflon surface. Teflon Classic is more delicate than Teflon Platinum, for example.

The thick aluminum ensures even heat distribution, the enameled exterior makes it dishwasher safe.
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Old 01-18-2012, 09:21 PM   #12
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CORRECTION. It's a Calphalon non stick pan I use. It was some other brand the bottom was warped on purchase.
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Old 01-18-2012, 09:22 PM   #13
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I quit using non-stick pans about 30-35 years ago. I didn't like how flimsy the surface was and I'm not all that fond of the non-stick aspect either. I hear they have gotten much better, but I really don't know what I would use them for.
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Old 01-18-2012, 09:33 PM   #14
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I buy T-fal "egg pans," get many years out of them...as long as I can keep Shrek from killing knives in them and stirring with forks. He's learning though...he'll be 66 next Monday.
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Old 01-19-2012, 05:57 AM   #15
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I do usually go with relatively inexpensive nonstick pans so no hesitation in tossing them every few years, but I do love them. Mom used to buy the cheapest when we were kids, knowing that it didn't have a long life. Then she'd take them on a camping trip, and when the trip was over, into the trash.

I'll have to check out the Amazon route, but I have a problem with mail/email ordering in that they never show a profile of the pan or the bottom. Rounded edges don't work all that well on flat electric stove tops.
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Old 01-19-2012, 05:26 PM   #16
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I picked mine up at my local resturant supply they are "Winco" with a solid aluminum base, oven safe to 400. The larger one is a flared 14 inch outside measure 12 inside. This is the workhorse for me, I use it almost daily for everything from steaks to veg. I think I paid 30-35 bucks for it. I would buy another one in a hot minute when the need arises, so far though, it is still working well.
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Old 01-19-2012, 07:21 PM   #17
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I prefer cast iron, but it is heavy. I have a carbon steel pan that I got several years ago. It is as non-stick as any cast iron pan I own. Well seasoned carbon steel might be something you could check out. I have litltle use for any of the modern non-stick coatings. This is a personal preference and I have no wish to offend those who use modern non-stick cookware.
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Old 01-19-2012, 07:29 PM   #18
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Get one with a metal handle, so you can put it in the oven, if necessary.
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Old 01-19-2012, 07:44 PM   #19
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I gave up on non-stick. I have two perfectly honed and seasoned cast iron pans and a medium size stainless steel pan with a thick core. The two cast iron pans came from the flea market and the stainless pan came from the thrift shop. I agree with danbuter make sure you can toss em in the oven and then have the sense not to grab the handle. I did that one years ago, I'm a fast learner, now I assume all handles are hot.
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Old 01-19-2012, 08:40 PM   #20
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Quote:
Originally Posted by Hoot View Post
I prefer cast iron, but it is heavy. I have a carbon steel pan that I got several years ago. It is as non-stick as any cast iron pan I own. Well seasoned carbon steel might be something you could check out. I have litltle use for any of the modern non-stick coatings. This is a personal preference and I have no wish to offend those who use modern non-stick cookware.
+1
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