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Mar 7, 2008 05:46 AM

New Non-Stick..what size?

I just learned here about the Cookware and More sale on irregular AllClad. This is a good time for me to replace my old 10" Emeril AC non-stick. (I was not happy with the peformance of this pan, by the way).

My question is: For two people, which size would you recommend, 10" or 12"?? I use the pan mostly for fish and find that for large fillets or for skate wings, the pan is too small. Would 12" be too large for frittatas and other egg dishes? Pros and cons of both sizes? Thinking of the ss AllClad non-stick.. Thanks..

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  1. I would get the 12" and then season yourself a good old fashioned 8" iron skillet for when you need something smaller. The iron skillet should be under 10 dollars, and you will be able to leave it to your grandkids.

    4 Replies
    1. re: fayehess

      I am leaning toward the 12", whichever brand I buy. But what about making egg dishes like fritattas? I am wondering about the difficulty of flipping a frittata from such a big pan. (I guess I want ONE non-stick pan to do everything!) I do have a small one, maybe 6-8" diameter that I never use! Thanks for all of the tips so far! Anymore comments about which size to buy?

      1. re: erica

        Take a look at your frittata recipes. The ones I've checked call for a 10-inch pan for a recipe that serves 4 and a 12-inch pan for a recipe that serves 6 to 8. Do you have one particular favorite recipe that calls for a specific pan size? If not, and you're only cooking for two, you'd probably want the smaller one for frittatas. But that's not going to work for your larger fish fillets. About a month ago both Zabar's and Bed Bath and Beyond had a two-fer deal. One 10" and one 12" non-stick Calphalon for about $50. No idea whether or not the deal is still available, but despite your wanting only one pan this might have solved your problem. If the deal's no longer available, and you're set on one pan only, go with the recipe that's most important to you. Do you make fish fillets or frittatas most often? Buy for one and compromise on the other.

        1. re: JoanN

          Thanks Joan. I will investigate that Zabars deal..that would be too good to pass up! I was worried about the frittata flipping in such a large pan (although half the time it would stick in the 10" one so the flip would not be seamless) but it is silly to expect one pan to do everything..thanks again.

        2. re: erica

          I don't think one size accommodates all. Unless you're in love wioth the name and looks and promotion and ridiculously high price, there's no point jn getting an All-Clad non-stick. Check out Vollrath from a restaurant supply place, You can get an 8-inch and a 12-inch for the price of one All-Clad.

      2. I just have to post my 2 cents here. I would never pay that kind of money for a non-stick pan - not even for all clad. No matter what you do, non-stick pans have to be replaced fairly often, and even on sale, that is a hefty price to pay for a pan that you know will have to be thrown away at some point. And depending on how often you use that pan - that point could be a lot sooner than later. There are so many places available now to buy good quality very inexpensive non-stick pans - places like Marshall's, TJ Maxx, Kohl's etc. I just picked up a beautiful set of non-stick pans at Marshall's for approx. $14-17 a piece. They are heavy pans with oven proof handles and they're weighted properly too so they sit safely on the burner and don't wobble.

        7 Replies
        1. re: flourgirl

          You have to be careful with non stick though--the material they use to seal the non stick stuff to the pan is toxic and is soon to be taken off the market, which is why you might find pans for a lot less.

          1. re: fayehess

            Yes, I know all about the issues with non-stick. But I believe that as long as the surface is intact and the pan is not overheated (especially without anything in it like oil, butter etc.,) most of the problems associated with non-stick are avoided.

            1. re: fayehess

              Which material? Which they? And which is being taken off the market? Thanks!

                  1. re: fayehess

                    The conclusion in one of those articles is "As far as cookware is concerned, there seems little reason to toss our nonstick pots and pans just yet. Under normal use, the pans are almost certainly safe."

                    1. re: MakingSense

                      The new 'green pans' under Todd English's aegis are warranted to be usable in temperatures over 800 degrees with no deterioration of the surface, which is new and different from older forms of non-stick. I have them, I use 'em, and I like 'em.

            2. I disagree with having to replace the non-stick so often. We have both 10" and 12" Calphalon Commercial non stick omelet pans that are about 8 years old and still in great condition. Cooking for 2 the 10" gets used most often, mostly for fish fillets but if I could only have one it would have to be the 12". I also prefer the ergonomics of the Calphalon, I just prefer the shape of the handle.

              Though they don't make the Calphalon Commercial line anymore I do see the 12" pan at TJ Max/Marsalls regularly for $30 or so.

              2 Replies
              1. re: Jack_

                And $30 is still a lot less than all clad non-stick pans on sale. And I agree that the better pans last longer, and I wouldn't buy a very cheap non-stick pan - god only knows what those things are actually coated with and it peels off the very first time you try to use them. But I have never had a pan last 8 yrs that I was still comfortable using (and I am careful with them.) And even if I hade one last that long, $30 is about the max that I would pay for one.

                1. re: Jack_

                  I'm with Jack. I admit to "pampering" a lot of my kitchen tools (and a good deal of my work tools too) -- really seems to help extend their life and minimize my frustration.

                  In addition to the Calphalon Commercial non-stick I have some of their newer "infused" pans which I like a lot.

                  On price and performance it is hard to beat the stuff sold at Sam's Club in the "food service" aisle. The pans are either Lincolnware or NordicPro or some knock off, but you get two in a package with the cushion grips and they are GOOD pans for under $20.

                  No comments on their toxicity to birds, I never overheat 'em and I don't live anywhere they are made, though if the folks who make em are cheating on the environment I hope they are made to comply with regulations.

                2. Forget the other "non-stick" pans. In a word what you want is Swiss Diamond. It is diamond coated and has a lifetime guarantee. I even performed a no-no in mine and cut a piece of something too large in the pan with a very sharp chef's knife and left no scar. Right now I have a 10" and an 11.25", I'll go for the 12 soon and the 9" breakfast pan.

                  Okay, I had Calphalon and some other brands that I stupidly did not read the directions that came with them and used non-stick spray. It wrecked them of course. Then I got some and paid attention but in time, about 5 years, the teflon was wearing off. SD is what I am non-sticking with. You can use metal with them and they are dishwasher proof but clean so easily that it is not necessary. Check into them.

                  5 Replies
                  1. re: Candy

                    was researching non stick pans and read good things about the swiss diamond, kept searching and found this article you should check out, they use teflon, just try to fool you


                    1. re: Candy


                      ALL non-stick cookware uses PTFE (trade name, Teflon). And PTFE is fairly soft. If you use metal utensils in it on a regular basis, you'll trash the coating.

                      As far as non-stick spray goes, how on God's green earth could it hurt a pan? It's oil and soy lecithin. If either of those are going to wreck your pan's finish, you need a better pan.

                      1. re: alanbarnes

                        The green pans do NOT use PTFE, which is one of their big selling points. High heat, oven safe, and no coating breakdown.

                        1. re: MobyRichard

                          True, but are the greenpans actually nonstick? From what I've heard, silicon oil applied with a sol gel process produces a fairly temporary surface, and you're soon back to cooking on the substrate. What's your experience been?

                          1. re: alanbarnes

                            I've been cooking on them pretty much continuously for the past three months on high heat. So far they have performed beautifully. Ask me again in a year.

                    2. I wouldn't get an All-Clad nonstick pan. All-Clad is lifetime cookware and the nonstick coating isn't. It doesn't make sense. It's also toxic. If you have a Bed Bath & Beyond near you look at the Green Gourmet nonstick pans from Cuisinart. They were just released and only are sold there for now. No PTFE or PFOA, and harder than Teflon. Moderately priced, and much healthier for you!