yogiwan
Assistant Cook
Most of the time you can just rinse it or use a small bit of dish soap. But the Diamond's Plus is very easy to clean.
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Badgerh said:My non-stick pans are induction ready but I will be changing from my beloved Falk pans over the next few weeks. Almost decided on Demeyere but still considering a few others.
Please post which ones you decide on!
Badgerh said:Will do - there is some major building work to be done and so the whole project will take 4 weeks.
Before can be seen here - 30+ years old - brick laden and dark:
HOOSE - Andrew Hughes (andrewh)'s Photos
Wait for next installment!
Andrew
...those "preseasoned" ones are just junk if you ask me. They are nowhere near the preseasoning you really need...
I'd have to agree with you on new CI. It will never match the quality of the old stuff, and the preseason leaves a lot to be desired. The nubby surface is nothing more than an incomplete manufacturing process. I've got a couple of newer ones, but they have been finished with a sander. However, I would disagree that sandblasting is the best way to clean older cookware. A simple lye tank, which is a 5 gallon bucket filled with lye, otherwise known as drain cleaner, will do the job without damaging the skillet. I have also burnt off the crud, but there is always the risk of cracking the cookware.well my thought is they are useless. Just MY thought. I have had a few and tossed them. I do agree it gives you a running start but I would not ever waste another dime on one. Maybe I just dont have the patience to wait oh-so-long- for it to get to where I want it to be. Also every one I had, had a "nubby" surface which I hated and it was hard to clean. I have never seen a preseasoned one with smooth surface.
I have also tried enamel coated cast iron and they arent too bad. Certainly not like a good old fashioned well used skillet but decent. My son confiscated it when he moved out and I have yet to get another one. LOL
I'm reminded of watching the owner-chef of a small restaurant trying to make crepes on a non-stick pan. It was pretty funny, 'cause the crepes wouldn't stick and the batter just kept sliding around in a big lump. I admit, after a few weeks of trying, he got the technique down, but that first time was hilarious.... Non stick pans were designed for amateurs. ...
Andy M. said:Your link doesn't work.
Update: I just bought a Tramontina nonstick skillet and pan fried a piece of cod. So far I'm liking the performance of this pan.
Andy M. said:Congratulations. I'm sure you'll continue to enjoy it for years.