Non-Stick Frying Pan

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The non-stick coating doesn't last on non-stick pans long term, no matter how they are used or care for.

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This is true. I have been through quite a few different frying pans over the years due to peeling or simply wearing away over time.

I just replace as needed but all my larger cooking pots are heavy duty stainless steel. They will last a lifetime of normal use.

Bought a set of MadeIn carbon steel

Love them


Will never go back to 'non-stick'

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The coating is not good for you.

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This is dumb. The coating is absolutely fine as long as you don't heat an empty pan or use on high heat.




To the OP, Made In makes great nonsticks. If you take care of it then it will last a long time. I've had mine for 2 years now, and it's still like brand new.

Proper care for nonstick:

1. no metals ever touch that surface (this one everybody knows)

2. never heat an empty pan. put oil into the cold pan then fire it up. the heat needs something to transfer into in order to not burn up the coating, which when it does releases toxic fumes.

3. hand wash. sure they say dishwasher safe, but they really aren't. every once in a while is ok, but try to hand wash most of the time

4. DO NOT USE NONSTICK SPRAY EVER. Pam is a nonstick pan killer. I learned this after researching in the past why my pans kept having a film on them that was impossible to remove. Well, it's all due to the nonstick sprays. They are not pure oil; there is a chemical in them that doesn't go well with the pan coating. They stick to that coating and create a layer that becomes impossible to remove. Only use real oils. Not many people are aware of this, but it's a major one. I haven't had that annoying greasy film on my pans ever since I stopped using it.

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no metals ever touch that surface (this one everybody knows)

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My mother in law and my wife refuse to remember this.

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My mother in law and my wife refuse to remember this.

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Are we married to the same person?

I went to TJ Maxx and bought a 10" and 12" All-Clad non-sticks for less than $20 each.

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Hexclad

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I bought one about a year ago and love it. It may not be “non-stick”, but it definitely sticks less than my standard skillet.

Before buying, some reviewers took issue with the non-stick claim. But the instructions make it clear it needs to be seasoned first.

It’s my go-to skillet for eggs and browning chicken for salads. So easy to clean.

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What is the risk of not following one of the several rules you say are exceptions to the "this is fine" default setting? How many times can I violate any of the many exceptions in order to sustain damage? How hot is "high" heat?

Sure sounds like there is some risk to non-stick. Maybe it's not so dumb to not use non-stick.

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Holy conflation of my statements, Assman! Did it completely slip past you that I separated my two sets of statements? One was directed to the dumb post I replied to, and the other was clearly directed to the OP, since, I don’t know, I specifically said “to the OP.”

Next time you try to play snark, you might want to not come off as an illiterate fool in the process. Take some time to read, comprehend and analyze before typing and hitting submit. You’ll save yourself quite a bit of embarrassment.

I have carbon steel and cast iron. I use carbon steel for most day-to-day things, but I've found that the seasoning is a a little more finicky to maintain. For example, never use carbon steel when cooking acidic food.. the acid will tear up the seasoning. Once you know its quirks, it's great.

We bought the carbon steel in place of nonstick and I don't miss the nonstick.