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I threw out my non-stick pans today

except one. I guess I just was not strong enough to cut the apron strings completely. I have had it with the empty promises and lack of durability of non-stick pots and pans. I bought a new set of commercial grade aluminum pans from an online restaurant supply store for 100.00. I had a full set before but that got scattered to the wind in a divorce. That’s, two 10” frying pans. two 12” frying pans, one 14” frying pan, one 4-quart pot and one 8 quart pot. I already own a 10 and 15-quart stockpots and all the lids that fit everything. Yes, I wish that they where stainless steel cladded but come on 100 bucks. I have never forgot what Martin Yan said. “Hot wok, cold oil, food no stick” He’s right, and you can actually get what you’re cooking to leave carmalization for deglazing. I’m home again.

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  1. I also recently threw out my nonstick. Have migrated fully to vintage cast iron skillets and carbon steel for my wok and crepe pan. Never looking back!

    3 Replies
    1. re: BuffaloKitchen

      Maybe we should start a support group for ex non-stick pan users. I too love and collect cast iron from garage sales and thrift stores.

      1. re: Woodfireguy

        I hear ya. I started from scratch and did get one small non-stick soley for cooking eggs. Not once have I regretted ridding my house of non-stick. We were going through a set every other year.

        1. re: cleobeach

          I have cooked on aluminum for 30 years and love it. I also love cast iron but that’s another conversation. First, I believe you need a couple non-stick pans in your arsenal. Like you, I can’t stand throwing them out every couple years. Here’s the trick to cooking with aluminum. SOS pads! You can even use commit with a scotch bright pad to clean them. They are bullet proof. That’s why restaurants use them. I think of it this way. Non-stick is marketing for the most part. 80% of all pots and pans sold today are non-stick. Restaurants and gourmands buy the other 20%.

    2. The original comment has been removed
      1. What website is this? Seems like a good deal

        1 Reply
        1. re: j8715

          Here ya go. They had a promo for free shipping when I got mine.

          http://www.instawares.com/?s_kwcid=TC...

        2. I'm with ck on the toxicity, I've used them for years and will continue to do so.
          I have only ever been happy with the Calphalon ones I got at BB&B for around $50 for 2 (12" and 10"). Heavy and really nonstick (it's several months now, no others have survived that long for me).

          18 Replies
          1. re: buttertart

            I'm with you and ck, although I use nonstick mostly for two things: eggs and delicate fish. I have a 9" Berndes pan and a 12" Calphalon, both purchased for a low price at Marshalls. I'm careful with these pans, but I expect they'll eventually have to be replaced, which is why I would never waste money on expensive nonstick, like All-Clad.

            1. re: cheesemaestro

              Good point, no point in getting the expensive ones at all.

              1. re: buttertart

                I had a lower end Calphalon that peeled only a few months after I got it. I sent it to them and they upgraded me to their top of the line pan that retails for much more. It was great for a year or so but then that one started to lose its finish as well. It's just not worth it.

                I was recently asked by a non-foodie friend to help pick cookware for her wedding registry with one caveat. "We don't use oil or fat when we cook. You always put olive oil in the pan but we don't so food has to slide right out of the pan dry."

                I guess that limits ones options.

                JeremyEG
                HomeCookLocavore.com

                1. re: JeremyEG

                  To each his own (but I am definitely NOT of the no oil brigade).

              2. re: cheesemaestro

                Exactly. I like mine for eggs, and you are right. They work well for white fish. But I don't like them for much more than that.

                1. re: cheesemaestro

                  I have some All-Clad non-stick pans that are nearing the end of their useful life. I am trying to find out if it is possible to have the coating sand blasted off somehow so that I can revive the pans as regular pans. I will never buy any non-stick that is not cheap again. I love non stick for things like eggs, as other posters have mentioned, as well as for things like crepes. Actually, we have discovered that my non-stick crepe pan is the perfect thing for frying eggs!

                  1. re: roxlet

                    I think you can get that done at an auto body shop.

                    1. re: buttertart

                      Hmm, you might be right! Good idea. There is also a metal refinisher in our area where I had our antique cocktail shaker refinished, and I am going to call them to find out.

                    2. re: roxlet

                      I bet you can buy new aluminum pans for what it would cost to remove the non-stick coating. Just a thought.

                      1. re: Woodfireguy

                        Yes, probably, but these are heavy All-Clad pans that it would cost several hundred dollars to replace. If I could get teflon removed for a reasonable price, it would be worth it.

                        1. re: roxlet

                          Seriously, try your garage. My father (who was a mechanic) rescued 2 pans of my mother's that I had "cooked" in when I was little (i.e. put stuff on the stove and let everything boil away and the some thereby laminating the contents to the pan) with his power sander.

                      2. re: roxlet

                        But, but, but--how do you know that the metal under your non-stick coating will work well for cooking? I mean, it surely isn't the same thing as the stainless you would get in a comparable stainless pan.

                    3. re: buttertart

                      I have those same pans, I think, because I bought them as a set a Crate and Barrel a few years ago. They do seem to work on eggs nearly as well as any T-fal non-stick I have ever owned, but I find that they warp when heated, then because of that, they move around just a little too much for my taste on my ceramic cooktop. My old T-fal never did that -- it stayed flat. I would be reluctant to recommend these for use by anyone with the same kind of cooktop that I have, Perhaps they are better suited to gas cook burners.

                      It is not just Calphalon that seems to have this problem. I also have two pieces of All-Clad LTD, which is also anodized aluminum, probably made a bit differently, but they warp too.

                      1. re: RGC1982

                        Mine haven't warped noticeably but I do have a gas stove so it wouldn't be as apparent if they had. I'm still very happy with them.

                        1. re: buttertart

                          When I say 'warp" -- I am actually referring to the pan changing shape each time it is heated. They sit perfectly flat when cooled, so it has to do with the pan's construction from the outset. For some reason, when heated, the pans do not lie as flat as they should. They both do it, so it must have to do with how the pans are made. A pan that warps over time permanently gets tossed around my house pretty quickly.

                          I would probably not even notice this if I were cooking on gas burners, which I had in my last house. Oh well.

                          1. re: RGC1982

                            Hmm, hadn't noticed that, but these are under a year old so might be a different/improved model.

                            1. re: buttertart

                              I would think that they might have improved them by now. I think I have had mine between two and three years.

                              1. re: RGC1982

                                Several generations of this pan ago, I bet.

                    4. I don't know what people do with their non-stick that requires frequent replacement. I have a favorite (heavy) aluminum T-Fal skillet that's over a decade old and still looks new. Ditto an Analon pan and a Calphalon grill pan.

                      7 Replies
                      1. re: ferret

                        +1. The last non-stick pans we replaced (all Bialetti pans) were about 12 yrs old. We've had the new ones (one Berndes, one KA, one Cuisinart) about 18 mos & all are still "like new."

                        1. re: ferret

                          What do they do? Well, in my house the following crimes against non-stick have been committed by my dear husband -

                          beating scrambled eggs in the pan, with a fork
                          cutting meat, in the pan, with a steak knife
                          using a metal spatula to "chop" whatever is cooking in the pan
                          stirring soup with a metal spoon or fork
                          making mashed tatters in the stock pot, with a handheld electric mixer

                          I was replacing sets every 12-18 months.

                          1. re: cleobeach

                            Yes, when he's doing everything the manufacturers tell you NOT to do with a product, it's time to move on to more, uh, "care-free" items. I take it you hide the small egg pan from him?

                            1. re: Eiron

                              Ha! Well, I have a egg issue. He learned long ago that I am the only person that knows how to cook scrambled eggs. He gave up trying to make me eggs long ago so the pan is now safe from potential destruction.

                            2. re: cleobeach

                              Haha now add two college age girls to your equation. It got to the point where I hide the two good nonstick pans and leave a cheapo one out in plain sight for them to use. It's like human sacrifice but given what they do to the pan it is much much more brutal. I think I replace the thing every three months. At least I have trained them not to turn the heat up past medium.

                              I hardly ever use my nonstick pans. Pretty much just for scrambled eggs and searing fish.

                              1. re: cleobeach

                                What do they do? Well, in my house the following crimes against non-stick have been committed by my dear husband -

                                beating scrambled eggs in the pan, with a fork
                                cutting meat, in the pan, with a steak knife
                                using a metal spatula to "chop" whatever is cooking in the pan
                                stirring soup with a metal spoon or fork
                                making mashed tatters in the stock pot, with a handheld electric mixer

                                I was replacing sets every 12-18 months.
                                -------------

                                Has this man met my mother?

                                I swear that they are made from the same cloth! I had to switch to all stainless-steel because of her! Good decent pans that lasted for years before she arrived one by one had to be thrown out because she took over the cooking and abused them. It was criminal! The woman pokes EVERYTHING with a sharp knife, always grabs the first metal object to cook with, never puts the pot on the center of the burner - flames going up the sides, she is a trip! Are you sure that they have never met?

                                1. re: Michael549

                                  Met? by the "pokes EVERYTHING with a sharp knife" comment alone I think he must have been seperated from her at birth!