Nonstick frying pans

[Claire]

My smaller one has seen better days, and I've noticed that there are a lot of new nonstick surfaces around. Supposedly they are "greener", one brand literally so. Has anyone tried any of these newer surfaces? I have a flat-top electric stove, so need a very flat bottom pan, preferably with a thick bottom surface. I'm just curious.

[betterthanabox]

I got a really nice farberware set for Christmas that I just love. I don't know if they are supposed to be greener or anything like that, but they cook well, are dishwasher safe, and look really nice.

[FrankZ]

I like the Calphalon set I got for Christmas a couple years ago.

[bakechef]

If I had any advise I would say go midrange in price, since non-stick wear out eventually, don't spend a boatload of cash.

I have a Wearever skillet that is safe with metal utensils, I've had it for about 12 years and it has served me well, I can still get a couple more years out of it. Probably the best piece of non-stick that I have ever owned.

[bakechef]

Originally Posted by FrankZ

I like the Calphalon set I got for Christmas a couple years ago.

I have a small calphalon skillet that I've had for a while, it doesn't get a lot of use, but the non-stick surface has held up well.

[Whiskadoodle]

Claire - The last time I bought a non-stick, it was Calphalon I think, smaller size for cooking eggs, which is about all I use it for, The Bottom Was Not Flat !! I didn't know this until I got it home and it kept tilting/ listing to one side. I took it back and All the same ones on the hanger display would not sit flat on a shelf in the store. Sheesh. I bought some other brand. Anyway, do a quality check before buying.

[Addie]

Go to Amazon and read the reviews. The "green" non-stick it seems are not holding up well at all. And the one that is advertised on TV? Save your money. Really bad reviews all around. For the time being, get a non-stick that you know will hold up. Eventually these will be phased out according to the government edict. But they better find a better replacement than the "green" ceramic non-stick.

[jennyema]

I have 2 small nonstick skillets which dont get used much.

One is emerilware which looks brand new 3 years later. Got it for like $15 at WS Outlet.

The other is T-fal which is about to bite the dust.

[Ranchwifeg]

I'm tired of spending money on non-stick pans. Grant it, the two I own have lasted 10 years, but I just don't want to put out the money to keep replacing them. I've decided to switch entirely to cast iron. The more you use them, the more non-stick they get, they heat evenly, get hot quick, and they last forever. The downside is that they are really heavy. I've gone with the original cast iron - Lodge, not the fancier brands. I figure my children will be able to pass them on to their children.

[Robo410]

for "non stick" my sis likes the Chef Todd English ceramic green pans. I don;t care for anything with a "name" on it I have found that cast iron, carbon steel Lyonaise pans or quartz coated "manpans" do quite well for my non stick cooking needs.