Best of the NonSticks - ISO NYT article months ago?
I'm looking to build my first set of good cookware, focusing less on name and more on performance. A few months ago, The New York Times (I think? or some other pretty big publication) ran an article where the author set out to test 6-8 of the major brands of cookware, specifically pans for their non-stick abilities. As you all probably know, not all "nonsticks" are created equal.
They used the Egg Test - frying an egg without any butter, grease, PAM, or what have you. I remember that some of the pricier brands failed. I think the best ones weren't even teflon coated.
Anyway, the point of this post is, if anyone remembers the article, and can post info so I can find it, that would be excellent. Also, any cookware recommendations for my quest would be great as well.
I just did the same - was more interested in quality than name and followed consumer reports reccomendation for the Anodized cookware set by Kirkland at Costco - $175 http://www.costco.com/Browse/Product.... -
It has lived up to CR testing - cooks beautifully and the pots are all sizes that I use -
I am sure that Ms. Burros is a very nice person and knows a lot of stuff but I can't help but think that anyone who cooks eggs inn a skillet at 660 degrees is going to be disappointed not matter what pan they use.
My Le Creuset skillet is a nice pan but it takes a long time to heat and because it holds its heat so well it can't be regulated in any kind of short time span.
For most of my basic skillet work I like a nice twelve inch teflon from target which I throw away after two years (the teflon wears off) and go get another.
I'm really not a fan of Teflon but if fried eggs are a big part of your cooking repetoire it can't be beat. What I really object to is that manufacturers slap the non-stick coating on everything! When was the last time you needed non-stick properties in a stock pot? And in bakeware, you have to grease "non-stick" pans anyway so what's the point? So I would buy a set of S/S with no coating then get a basic non-stick skillet and replace it regularly. And get a cast iron dutch oven and big skillet. And get aluminum bakeware. Remember to never overheat a non-stick pan.
Non stick cookware should be one or two pieces of your collection, the rest should be 18/10 stainless, I hear that all the time. Obviously for making potatoes, or eggs, non stick is OK but you cannot make a good pan sauce from a non stick skillet, don't waste your money on non stick even though 80% of cookware sold in america is non stick, no one were smart, it should be the other way around.
I have a couple sets of good cookware - one is AllClad - a gift, and very expensive, obviously - only one piece of it is non-stick, but it has been fabulous. My second "set" is from Costco - really nice quality stainless cookware - has endured the test of time also. I actually do not use most of my cookware and wish that I had bought just the sizes that I use all of the time. However, the way that I discovered what sizes I like and the ones I'll go back to all the time is from having the "set". I have 3 pieces of LeCreuset as well and I LOVE my little non-stick pan for omelettes, warming up tortillas etc. I had purchased a very expensive Calphalon - one of their upper tier lines, and it did not wear well at all. I am very particular about caring for my cookware, but the Calphalon still had a short life span. The LeCreuset non-stick and my AllClad non-stick are my favorites and actually I do use them all the time.
For anyone who doesn't subscribe to NYT Select, the article you're thinking of was presumably one by Marian Burros, and it was not about non-stick coated pans.
She decided to scrap her non-sticks because of health concerns, and tested several types of uncoated frypans.
She found all pans were fine with a tablespoon of oil, but that Le Creuset worked best with only a thin coat.
After reading that, I tossed my non-sticks, too, and went for French-made carbon steel. I figure that if it's good enough for professional chefs, it's good enough for me.