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Another Which Non Stick Pan Recommendations - Lincoln, Vollrath, Nordic

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chefwong Oct 19, 2010 05:30 AM

I've been hemming and hawing at this and can't decide which 8 and 10" pan to get.....

My previous NS pans were Caphalons and there were not as they claimed on non stickness.....

Thoughts, suggestions. My 1st inclination was Scanpan, but most reviews erred me away from that line.

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  1. ZenSojourner RE: chefwong Oct 19, 2010 09:49 AM

    I too have found the Calphalon "nonstick" not to be as advertised. I don't know about any of the other brands you've mentioned. But Scanpans - that's my pan of choice! For everything but stir-fry.

    I'm wondering why you felt you were steered away from the scanpans? I have the Gen 1s, which were not nonstick but were stick resistant. They're like 30 years old now (at least 25) and I still use them.

    But my son's Gen 2's that I bought him 4 years ago are way better. His are not only nonstick, they're as slick and nonstick as the day he popped them out of the box. They've stood up to all sorts of abuse, such as having his roomates cast iron stacked inside to scratch up the interior. They've gone through a 4 (to 5 at times) bachelor household and come out with flying colors. I use his Gen 2s for things like making dosai (a thin Indian style crepe) with very little oil (used mostly because it actually makes it taste better) and for dry frying tofu, which has suddenly made my tofu dishes taste 1000% better. No oil means no interference with the flavors of marinade and the flavor of the tofu itself.

    Pork chops come out nicely browned with crispy yummy bits still attached. Bacon mess just wipes out after cooking. In fact all sorts of cooking detritus just wipes out. Home fries crisp up better than any pan I've had in years since my mom's aluminum sunbeam electric skillet died (they don't make 'em like they used to).

    When I'm making Dosai all I have to do is wipe the interior of the hot pan with a damp lint-free cloth and it's clean and slick and ready for the next Dosai - no build up of leftover food crumbs to make the dosai stick.

    I cook on high heat - if the coil gets red, that's about as high as heat is going to get. I don't have anything in my repertoire that requires me to LEAVE the pan at high heat for more than a few minutes, but I'm not sure when you'd do that anyway.

    I love the Gen 2 scanpans! As long as you don't store food in them, and wipe them out while they're still hot, I, at least, have had no problem with them. And BTW I'm pretty sure my son was NOT wiping them out right after cooking in his bachelor pad, but it hasn't clogged up the nonstick coating even after 4 years.

    I'm seriously coveting the pans *I* bought for *HIM*. Somehow it doesn't seem fair he ended up with the best cookware I ever bought, LOL!

    So what is it you're worried about?

    4 Replies
    1. re: ZenSojourner
      buttertart RE: ZenSojourner Oct 19, 2010 11:13 AM

      Damn I wish I'd seen this before getting the 2 Calphalon set that was on special offer. i cook on high heat too and have gone through a bunch of nonsticks.

      1. re: buttertart
        ZenSojourner RE: buttertart Oct 19, 2010 12:13 PM

        See people keep saying you can't cook on high heat with nonstick. I can understand that for the older style PTFE coatings that most people think of when they say "Teflon". But the newer nonstick that incorporates PTFE into the more durable substrates don't peel and blister that way. My pans are rated to 500F (actually it may be 550 but definitely at least 500). When would you ever heat your pan up higher than that for more than a few seconds and by accident at that?

        I rarely cook meat. Is this "high temperature cooking" that people worry so much about something to do with cooking meat?

        Maybe we're not talking about the same thing. Really the only time my pans get the burner turned all the way up is when I'm boiling something, then it gets turned down to simmer. And (according to the engineering thread on heat conduction) the pan doesn't get hotter than the water anyway. Or really briefly if whatever I'm browning isn't brown enough.

        Is there some other kind of "high temperature cooking"?

        1. re: ZenSojourner
          buttertart RE: ZenSojourner Oct 19, 2010 12:24 PM

          I just hot things up until they're really going and then moderate the temp. The stove in our new place puts out a lot more BTUs than the old one - I had to get a flame tamer to simmer on lowest temp settings.
          I used the Calphalons to cook some lamb chops (heated pan to hot and then medium. And then the smoke alarm went off).
          I think the modern pans are OK within reason - weren't there issues with the early ones and pet birds? (Poor birdies.)

          1. re: buttertart
            ZenSojourner RE: buttertart Oct 19, 2010 12:33 PM

            Allegedly. But I had cockatiels for years sitting right next to the kitchen area and never had a problem. The issue of outgassing has been thoroughly debunked by now. I think the remaining issue is that heating the pan to above something like 500 or 550 F supposedly ruins the PTFE. I just can't figure out how or when you'd get a pan that hot!

            For heavens sake, tin melts at 450 F, and I know there is still some cookware around that uses tin liners. Surely no one is routinely cooking with pans that get that hot on top of the stove.

    2. m
      mikie RE: chefwong Oct 19, 2010 12:27 PM

      I've got an 8" Scanpan, I use for eggs, no oil, not a drop and the eggs almost flip over in the pan on their own. I've never used it on high heat like ZenS, and I guess you have to define high heat. PTFE will degrade with continuous service above 500°F, (that's an industry figure) so to be on the safe side, that's were I would draw the limit on temperature. I can say that the Scanpan seems to be very well made and they believe they have some unique technology that helps prevent scratches, etc. however I still don't use metal utensels on my Scanpan.

      9 Replies
      1. re: mikie
        ZenSojourner RE: mikie Oct 19, 2010 12:56 PM

        I do use metal tools in mine, but probably not as often as I might. Mostly I use a metal spatula when I'm frying things up. A FLEXIBLE metal spatula, not one of those inch-thick thingies you find hanging amongst the kitchen doodads in WalMart these days.

        I WANTED a simple, cheap Ecko, but nobody carries those anymore. $1.29 spatula and I could only find it online, with about $10 shipping! So I got some fancy thingy at the specialty cookware store instead. It's not a fish spatula - those offend my sense of spatula-ness - but I'd have been happier with the $1.29 Ecko than this thing that cost me like $8 or $10.

        I do now have a thinner bladed silicon spatula that might be sufficient unto the job of flipping dosai (which is really my main reason for wanting the metal spatula). The more typical nylon/silicon/plastic whatever spatulas are thick and clumsy and generally tear delicate things like dosai, plus they build up crud on those thick forward edges so you're forever having to stop in the middle of whatever you're doing and clean it again. Or if you have small seperate items - like pieces of tofu - they push them around the pan instead of getting under there so you can turn them over. A flexible metal spatula doesn't screw things up like that.

        It's probably safer NOT to use metal tools, but I do it and so far at least it hasn't caused any visible damage. Then there was the whole pile-the-cast-iron-on-top-of-the-scanpan thing while my son had undergrad roomates. You might get more years of use out of yours somewhere down the line but so far we've seen no degradation in performance.

        1. re: ZenSojourner
          buttertart RE: ZenSojourner Oct 19, 2010 01:00 PM

          Not even at the grocery store, the last roundup for Ecko?

          1. re: buttertart
            ZenSojourner RE: buttertart Oct 19, 2010 02:59 PM

            Nope, not around here at least. This is a pretty yuppy place though.

            No Aldi's! WAAAAAAH!

            1. re: ZenSojourner
              buttertart RE: ZenSojourner Oct 19, 2010 05:23 PM

              I still have my round with one edge off pancake turner and rectangular spatula Eckos from 1973.

              1. re: buttertart
                ZenSojourner RE: buttertart Oct 19, 2010 09:26 PM

                Lucky!

                My son's former roomate had an old beat up Ecko she stole from her mom. The chrome was all worn off and it was cracked at the rivet. I used that thing every chance I got til she moved to DC last month.

                Oh, the temptation to swipe it was strong! I had to keep reminding myself, over and over, "What would Buddha do?"

                1. re: ZenSojourner
                  buttertart RE: ZenSojourner Oct 20, 2010 06:32 AM

                  The first things I ever bought for a kitchen (actually, for my boyfriend's residence room at university) were an electric skillet, one of those toasters that the sides came down off and you had to flip the bread (ancient technology then, was cheap cheap) and a metal Ecko spatula. Still have the spatula, one of those things that will have to be pried from my cold dead hand.

                  1. re: buttertart
                    ZenSojourner RE: buttertart Oct 20, 2010 12:22 PM

                    *has serious spatula envy*

                    I guess I'm going to have to keep my eyes open for a new one. So weird - these were everywhere for most of my life, now, nary a peep . . .

                    1. re: ZenSojourner
                      buttertart RE: ZenSojourner Oct 20, 2010 12:23 PM

                      Yard sales? Thrift shops? Can you imagine explaining this kind of an attachment to a "normal" person?

                      1. re: buttertart
                        ZenSojourner RE: buttertart Oct 20, 2010 02:47 PM

                        I can, and I have.

                        My son does not understand at all.

                        I noticed that his roomate, however, was very careful to make sure she had that spatula properly packed away before she left. I must not have been as circumspect as I thought . . .

      2. a
        abgilliam RE: chefwong Oct 19, 2010 01:46 PM

        I am not sure about availability in the US, but I would recommend SKK, made in Germany. they are allegedly titanium based , and have proven to be hard=wearing excellent to cook with. i just got rid of one that i bought and used daily for the last 7 years. the pans are very expensive but worth it in my opinion.

        1. c
          chefwong RE: chefwong Oct 19, 2010 03:14 PM

          With the recent post on the carbon steel pans, I went ahead and bought a 8 and a 10....

          Dare I ask as I know of 1 friend that does....
          Do you guys have just a Egg only plan. Where the pan only sees eggs and nothing else ;-)

          5 Replies
          1. re: chefwong
            ZenSojourner RE: chefwong Oct 19, 2010 03:17 PM

            Nope. I cook whatever needs to be cooked in the pan that's handiest.

            1. re: chefwong
              Chemicalkinetics RE: chefwong Oct 19, 2010 09:33 PM

              Carbon steel pans are excellent choices. They are relatively nonstick and they can handle high temperature cooking from saute to pan frying. In fact, carbon steel woks are the prefered woks due its high temperature tolerance. Carbon steel and cast iron cookware have to be seasoned in order to provide proper functions. If you have experience for seasoning cookware, then that will be great. if not, feel free to back when you run into questions.

              As for egg-only cookware, I don't have one, but some people do have an egg-only pan and that will usually a Teflon pan. The reason is that Teflon is very nonstick but has a heat limitation, but this is a good fit with eggs.

              1. re: Chemicalkinetics
                c
                chefwong RE: Chemicalkinetics Oct 20, 2010 06:37 AM

                The only carbon steel in my current stash before the De Buyer delivery is my 24-26" wok.....
                That behemoth I take out when I am doing a huge pot of crabs, etc...
                it's the next biggest box I have next to the 16qt....

                I'm going to try to *live the NS* life and see how the De Buyers work out.

                Just jumping on Chowhound can be dangerous..
                With the holidays coming up and coming up for excuses, I just added a Mauviel to my stash

                1. re: chefwong
                  Chemicalkinetics RE: chefwong Oct 20, 2010 07:16 AM

                  Chefwong,

                  Oh, if you have a 24" carbon steel wok on your resume, you have no problem seasoning the De Buyer pan. In fact, I would just ignore the De Buyer seasoning instruction. :)

                  You do know why there is no 24" nonstick cookware, right? :)

              2. re: chefwong
                ZenSojourner RE: chefwong Oct 19, 2010 09:43 PM

                Forgot to mention, all my pans but one are Scanpans. Well 2. One is a T-Fal pan and one is a Farberware SS stockpot.

                Actually they're my son's pans. MY pans are all in storage. My pans are Gen1 scanpans and one LeCreuset sauce pan, the smallest one they make, which I got pre-scanpans specifically for the making of ghee. Hmmm, I'm pretty sure I don't have any other pans. Wait, I think I have one teflon-type pan that I have no idea where it came from. It has a slide thingy on it so you can drain spaghetti through the lid. I used to have a Calphalon fry pan but I got rid of it long long ago. Cooked in it one time. It was horrible!

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