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Green non-stick cookware or something to use for eggs? Help!

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dainish Feb 26, 2011 08:32 AM

I need some suggestions for pans to use with eggs. I have birds, so I can't use Teflon around them. I donated my old non-stick to my sister for her apartment and received a set of Cuisinart Green Gourmet for my shower back in April or May. I've been using the small pan every day since for eggs and it is no longer non-stick! I'm going to call Cuisinart because it should still be under warranty, but I'd like something else that will stay non-stick.

So any suggestions for another brand of no chemical non-stick pan would be great. Or would enameled cast iron be good? I have access to a Williams Sonoma and Le Creuset outlet... I do own a small Lodge cast iron pan but it's not seasoned enough yet to be good for eggs....

Thanks everyone!

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    pastina RE: dainish Feb 26, 2011 12:27 PM

    I recently bought two Bialetti Ceramica Aeturnum and I have never been so enamoured of a frying pan in 40 years of cooking. White ceramic with a red exterior. Both interior and exterior are non-stick. Comfy silicone handle. You can fry/scramble eggs with no fat. Absolutely none.

    1. Candy RE: dainish Feb 26, 2011 12:57 PM

      Swiss Diamond and Chantal Copper Fusion would be good choices.

      1 Reply
      1. re: Candy
        tanuki soup RE: Candy Feb 26, 2011 06:22 PM

        Swiss Diamond pans use PTFE (Teflon) in their nonstick coating, despite their deceptive advertising. From their website:

        >Is Swiss Diamond using DuPont™ Teflon® non-stick coatings?

        >NO! Swiss Diamond is not using DuPont™Teflon® non-stick coatings. Teflon® is a trademark of DuPont and describes a big range of products that answer the needs of many industries, to learn more about it, please check the web site: www.teflon.com. Our unique coating composition is manufactured by us, and without any components from DuPont. Teflon® and PTFE are not the same. In the following paragraphs we explain more about PTFE.

        >Do Swiss Diamond products contain “PTFE”?

        >YES! PTFE is the component that gives non-stick properties to the surface of the cookware and many other consumers’ products. Our patented inherent slippery coating is reinforced with Diamond Crystals which are amalgamated into a nano-composite (mixture of extremely thin particles). Thus it requires lower quantity of PTFE, much lower than most of other non-stick products.

        From Wikipedia:

        >In chemistry, polytetrafluoroethylene (PTFE) is a synthetic fluoropolymer of tetrafluoroethylene that finds numerous applications. PTFE is most well known by the DuPont brand name Teflon.

        So their "NO Teflon" claim is technically true, since they don't use Teflon-brand PTFE from DuPont. However, I'm sure the non-Teflon PTFE they use will kill your birds just like Teflon-brand PTFE.

        I personally don't have anything against Teflon/PTFE, and I am very happy with my Swiss Diamond square casserole. However, I don't care for Swiss Diamond's deceptive advertising, which I can only assume is intentional.

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        escondido123 RE: dainish Feb 26, 2011 01:47 PM

        Do websites for bird owners suggest alternatives? Might be another place to query.

        1. Politeness RE: dainish Feb 26, 2011 05:33 PM

          dainish: "I'd like something else that will stay non-stick."

          Your best bet: a classic Griswold cast iton skillet or frypan (no longer made) off eBay or Craigs List.

          Your next best bet: http://www.amazon.com/Sitram-Cybernox... (currently out of stock)

          1. tanuki soup RE: dainish Feb 26, 2011 06:01 PM

            I'd recommend a Silit Silargan ceramic-coated stainless steel frying pan. Not as nonstick as Teflon, but eggs will slide around in the pan with a bit of butter. Kind of pricey, but totally indestructible.

            http://www.amazon.com/Silit-11-Inch-F...

            1. Chemicalkinetics RE: dainish Feb 26, 2011 07:02 PM

              Hi Danish,

              If you are looking for a nonstick yet non-telfon (nonPTFE) pan, then I like to suggest a carbon steel pan. You can season a carbon steel pan very much like a cast iron pan -- except much easier. Moreover, very affordable. Like cast iron cookware, carbon steel pans last forever. If something horrible happens the surface, no worry, you can always reseason the cookware. A carbon steel pan is easier to season because the surface is already very smooth. So the surface is essentially ready for eggs after the FIRST or the SECOND seasoning session. A carbon steel pan is also ligher than a cast iron skillet, so it is easier to handle.

              Paul has an excellent experience using a carbon steel pan in replacing his Teflon (PTFE) pans:

              http://chowhound.chow.com/topics/696019

              A few of us also have bought the DeBuyer Force Blue pans and they are a joy to use. Here are some of our experience.

              http://chowhound.chow.com/topics/741895

              Some people got great results right away. Other took a few trials, but all seem to work out. We can talk about specifically which brand of carbon steel pans and what lines later, but for now my general recommendation is a carbon steel pan. There are many other great posts on carbon steel pans.

              One thing I like to add is that many of these Green pans have relatively short lifespans and they are not really nonstick like a Teflon pan. For example, the EarthPan was touted as the best Greenpan by Consumer Reports. Yet, Earth Pan's manufacturer, Meyer Corporation, stated that the EarthPan is not as long lasting as the Circulon (Teflon) pans:

              "The EarthPan is a fantastic product, ranked number one, she says, but like many green pieces of cookware it doesn’t hold up to the durability of Meyer’s popular Circulon line of non-stick pans. “The best green product is not going to be up to the performance of our higher-end non-stick cookware.” Consumers must have realistic expectations, advises Beck." Again, this is coming from the manufacturer, and I am proud of them speaking the truth.

              Needless to say, the infamous original Greenpan brand has horrible reputation of lasting only a few months, just look at the amazon reviews, full of people love them for the first few months and then full of people hate them after the first few months. I think your experience of the Cuisiant Gourment pan speaks the norm. As for enameled cast iron... they are more nonstick than stainless steel, but not as nonstick as a seasoned carbon steel pan.

              4 Replies
              1. re: Chemicalkinetics
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                Dave5440 RE: Chemicalkinetics Feb 26, 2011 09:04 PM

                Just a simple question, how many of those bad reviews put the "green" pan in the dishwasher? I have a greenpan (got it for 10$ at winners) i'm at 6 months with it and still great but slightly worse than brand new, but it's never seen soap or the dishwasher. As a side note my mother swears that cooking bacon in either type of pan destroys both types of nonstick and my slight research seems to reveal that the salt in bacon does indeed ruin the coating, any thoughts?

                1. re: Dave5440
                  Quine RE: Dave5440 Feb 26, 2011 11:04 PM

                  Are you saying your Mother swears cooking bacon on a Teflon pan ruins it?

                  1. re: Quine
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                    Dave5440 RE: Quine Feb 27, 2011 07:05 AM

                    That's what she says/thinks , and from what i've seen with my pans it seems to be true

                  2. re: Dave5440
                    Chemicalkinetics RE: Dave5440 Feb 27, 2011 06:16 AM

                    Dave,

                    Good question. Unfortunately, I don't know the number/percentage of people put the greenpans in the dishwasher. I do want to add that not all greenpans are the same. There are great variety of greenpans out there. I didn't know salt can destroy these coatings. I can imagine salt crystals can scratch the Teflon nonstick surface. Salt crystals are pretty hard. That said, salt is not the only thing which can scratch Teflon.

                2. Quine RE: dainish Feb 26, 2011 07:27 PM

                  Actually you just need to do some research. It is not the use of Teflon that may harm birds, but rather the mis-use of it. When Teflon is seriously overheated, it will off gas toxic. Canary in the mine, birds would succumb first, stay of that too hot Teflon and you may as well.
                  I have used Teflon since 1980, I have had parrots since my father first brought one when I was 5.
                  We have all survived,

                  Basic safety rules always work. No bird out when cooking. NEVER leave a pan unattended. I seriously doubt you are super heating a pan to cook eggs in.
                  Just be a good responsible cook and all of your house is safe.

                  That being said, I adore my cast iron; slick, smooth, old, well seasoned .

                  3 Replies
                  1. re: Quine
                    Chemicalkinetics RE: Quine Feb 26, 2011 07:30 PM

                    I agree with Quine. Although I do hope you (Danish) will consider getting a carbon steel pan in the future because it is a joy to use, I also do not want to mislead you. Thanks for Quine bringing a more balanced view. A Teflon (PTFE) pan will not hurt any bird unless you overheat the pan, and I mean really overheating it. I simply cannot imagine anyone can possibly overheating a Teflon pan while cooking an egg. Maybe, if you are doing some serious Chinese stir fry, maybe, but frying eggs? No.

                    1. re: Chemicalkinetics
                      Quine RE: Chemicalkinetics Feb 26, 2011 11:10 PM

                      I surely do not believe that the OP has thrown out any Gore-Tex product either.

                      1. re: Chemicalkinetics
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                        dainish RE: Chemicalkinetics Feb 27, 2011 05:43 AM

                        This is true, but all it would take is to leave the burner on by mistake and have my husband put the empty pan there. I'd still rather keep the birds and my husband and buy a different pan. I have definitely seen him put items down on a hot burner both at my house and at relatives' houses. He doesn't cook except to make those Knorr pasta sides and every single time, it boils over and makes a disgusting mess on the cooktop which is usually left there and cooked on. He does not seem to understand that we have special cleaner for the cooktop that he should use when he makes a mess of it. He is a little absent-minded and clearly has not learned that the best way to cook those pasta things is not setting the heat to high and walking away.

                        So you can see my dilemma. We have also had oven mitts burn at least twice from being set on the hot cooktop. I hate electric ovens and will be looking for gas when we move (gas burners do not masquerade as extra counter space and I think are less likely to be seen as a good place to set the oven mitts or he newly washed pans).

                        As a side note, i have never put any of my non-stick pans in the dishwasher. I usually use my all clad pans whenever possible, so most of the nonstick set doesn't get enough use to a get crummy. It's just the small and medium skillets I'm hang trouble with because they get so much use. I eat eggs every day for breakfast.

                        I truly appreciate all the advice. I am working on seasoning a couple cast iron pans i got from my registry and will look into the suggestions everyone has offered. :-)

                    2. KansasKate RE: dainish Feb 27, 2011 05:59 AM

                      Our nonstick egg pan is a Scanpan CTX skillet. Our new fondue pot is a red Silit cheese fondue "casserole." Our Staub semi-nonstick seems to become more nonstick with use. We love them all.

                      3 Replies
                      1. re: KansasKate
                        Chemicalkinetics RE: KansasKate Feb 27, 2011 06:06 AM

                        Kansas

                        Scanpan has a good reputation as a long lasting nonstick pan. However, it has PTFE (Teflon), so the original poster may not able to use it. Here is a passage from a Scanpan distributor:

                        30. What is PTFE? Did it not get some bad press recently?

                        PTFE (short for polytetrafluoroethylene) is the base compound for any and all nonstick coatings. PTFE provides the food release. The SCANPAN formula works with the patented ceramic titanium surface construction to provide long lasting nonstick performance. This PTFE is safe to use for food preparation and is FDA approved. Only if the pan is accidentally overheated or cooked dry could temperatures be reached that may cause the PTFE portion to break down and emit fumes that have been known to be harmful to exotic birds, due to their extra sensitive respiratory system (they would, for instance, be harmed by burnt butter fumes, as well). It is a good idea to keep birds away from the kitchen!

                        http://www.scanpancookware.com/pages/...

                        1. re: Chemicalkinetics
                          KansasKate RE: Chemicalkinetics Feb 27, 2011 01:55 PM

                          I totally agree with the last sentence.

                          1. re: KansasKate
                            Chemicalkinetics RE: KansasKate Feb 27, 2011 02:01 PM

                            :D

                            Yes, probably true -- regardless of PTFE or not (the smoke and oil vapor are not good for birds).

                      2. greygarious RE: dainish Feb 27, 2011 02:33 PM

                        Try listening to yesterday's America's Test Kitchen Radio show online. They evaluated green pans and didn't think any of them performed all that well over the long haul. Their default suggestion is a well-seasoned non-enameled cast iron pan.

                        1 Reply
                        1. re: greygarious
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                          dainish RE: greygarious Jul 27, 2011 07:03 AM

                          I will try to season the heck out of it...my husband wont even eat eggs if i cook them in it because he thinks they taste funny.

                          I called cuisiniart and was told to season my green gourmet pans. I was surprised bc i didnt think o were supposed to, but i'll give it a shot later today.

                        2. d
                          dougpy RE: dainish Jun 2, 2011 01:59 PM

                          I would try the Evaco / Bonnibee non-stick, which is much greener, no PFOA, etc.

                          http://chowhound.chow.com/topics/689582

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                            topbanana RE: dainish Jul 30, 2011 10:50 PM

                            For eggs, I use a regular (uncoated; NOT non-stick) Calphalon Tri-Ply stainless steel pan. The trick to making eggs in this pan without sticking is more about technique than the pan itself. The eggs need to be brought to near room temperature. I take them out of the fridge about 10-15 minutes before I use them. I heat the pan up first, then add oil/butter until heated through, then add the eggs for cooking. Works like a charm for omlettes. I like that I can get extra mileage out of a pan that is pretty multi-purpose.

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