Today is Backwards Day at Works for Me Wednesday; instead of sharing a tip, you ask for a tip.
So I'm asking for suggestions for non-stick cookware. I'm tired of every non-stick surface I've tried starting to peel after a few years, so I'm figuring I'm going to have to spend more money this time around. My criteria are: 1) it is truly non-stick, and 2) it won't peel. (I never use metal spoons on my non-stick pans, so I know that's not why my former choices haven't held up.)
I'm looking at replacing a 12-qt. stock pot. I'm thinking this Calphalon model looks good, but for that money, I'd like to hear what brands y'all love, love, LOVE!!
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9 comments:
I bought an entire set of Calphlon with the non-stick finish. It has great heat conduction and cleans like a dream. However, I hate to report that the large frying pan and a saucepan are both losing the non-stick finish. I wouldn't buy the non-stick finish again but invest in a large stockpile of Brillo pads instead.
My suggestion (to you and myself!) is to invest in titanium cookwear. No coating and amazingly non-stick. I watched a cooking demonstration involving chicken and eggs and NO COOKING SPRAY OR ANYTHING! The meat and the egg just slid right out of the pan! It was incredible! The catch is (you knew there had to be one, right?) you'll have to pay an arm and a leg for it. But depending on how much you use cookware and considering the titanium is guaranteed for life, it's likely a very good investment. Now if I could only convince my husband...
A properly seasoned iron skillet works well, but I just got a fancy new smoothtop range and was told that I can't use the iron skillet on it--it scratches the surface! Boy was I bummed, after working so hard to get that skillet in top shape.
If you have a gas range with metal things to set an iron skillet on, work on getting one nicely seasoned and you'll have a great, safe, healthy, pretty-darn nonstick surface to cook with.
If not, and you're stuck with a smooth-top like I am, I don't know what to tell you. I think I'm going to look into that titanium tip someone gave in your comments. Maybe if I save and save it would be worth the investment.
Iron skillets are cheap.
I'm with Ann.
Every pan that is treated with a non-stick surface is going to eventually have at least some flaking. Some of that happens as you wash and dry it, but some of it happens as you are cooking, and those flakes go right into your food, and into your family.
Cast iron lasts forever, it's cheap, it has wonderful even heating, and once its seasonsed it is very nonstick. The few times I've had something stick to ours, I just put an inch of water in the bottom and put it on the heat for 5 - 10 min, and whatever was stuck on, comes right off.
Jen in Seattle
I have that stock pot and I LOVE it! Actually, all of my pots and pans are from that set. My nonstick is still nonstick after 7 years of use.
Jen in Seattle has hit it on the nose with heating water to clean pots. It works like a dream!
My Calphlon frying pan didn't last more than a couple of years. I wonder what chemicals its surface leaves on our food. So... I'm keeping my eyes open for a thrift store cast iron pan. Once seasoned, I know it will last forever.
Pampered Chef, hands-down. Their non-stick surface is state-of-the-art, triple-coated, and it's not just sprayed on, it's baked on at a very high temp. Trust me, it's NOT coming off. All of their cookware has a lifetime warranty. Can't go wrong with that. And, you can even get it for half-price if you host a show with $300 or more in sales (not a hard level to achieve).
Thanks so much, everyone, for giving me some other options to check out!
Jeanne
I'm with Kelly. Compare and I dont think you can do better than Pampered Chef. Host a show and you'll see!
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