"Non-stick" Pans

I use a cheap non-stick for breakfast (eggs, sausage, bacon). I use it to fry up pork chops. Grilled cheesers. I use metal spatulas, tongs, etc. on it, because I just replace it every year or so.

I use my cast iron pot for gumbo, etouffee, chili, roasts, red beans and rice, etc.

I can do just about everything I cook (85%)in these two. I use a cast iron pan for steaks and casserole dish for casseroles.

If you forced me to only use one cooking vessel, it would be a large non-stick pan.

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If you forced me to only use one cooking vessel, it would be a large non-stick pan.

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Mine would be my large enameled cast iron. Best of both worlds. I can use it like a cast iron and sear and get brown bits to make gravy.. I can make soups and sauces in it.. and I can sautee or fry in it.

I'm not anti-nonstick, but this thread just made me realize I could probably store them in a spare closet to make space in the kitchen and I probably wouldn't even miss them.

I dont get the point of not owning and using one. Unless you like scrubbing the crap out of cast "black" iron skillets or stainless pans when eggs get stuck to them, then a non stick is awesome for bkfst. Want to fry hashbrowns perfectly? Non stick. Sweating vegetables are great as well in a non stick. Unless you purposefully want your proteins or veggies to stick to the pan, I dont see why you wouldnt use a non stick. Cooking rice and gravys or grilling steaks (enamled cast iron or magnalite) is different.

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So you would rather lug out a big enameled cast iron pot, then clean said big arse pot, just to fry and egg? I would rather get out a small non stick skillet. Since you know, it's the proper tool for the job.

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I don't know why that upsets you , but my enameled and regular cast iron are both out almost all the time. Hell, my nonsticks are buried deep due to my lack of kitchen space, so cast iron is easier to grab.

I hand wash all pots/pans, so washing is no different.

It is a rare occasion I cook eggs/bacon anyway. Don't eat breakfast on weekdays and sleep through breakfast on weekends Have probably made an egg twice in the past year or so.

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"Non-sticks" are almost universally hated by "real" cooks

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I don't think this is true.

I have the same non stick and I use it a good bit. I don't know if anyone would choose a traditional skillet or pan over a nonstick for eggs and the like. I also use it for bacon, sausage, boudin and other random items. I don't use metal or abrasive utensils on it and I don't put it in the washing machine. Quick wipe and it's done.

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"Non-sticks" are almost universally hated by "real" cooks it seems.

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I've never heard this. They have a use. Do you use them for everything? No but for they right job, they are great.

You could always get a smaller enamel cast iron skillet too...

I only have a dutch oven one but I'm considering getting a 10" skillet for lighter use.

I have the Calphalon 10" and 12" hard anodized non-stick pans that come in the two pack at Bed Bath & Beyond. I find myself using them more and more over my enameled cast iron. They get the job done very well and are so much lighter. I also like that the heat does not transfer up the handle.

I use my caphalon all the time. It's great

And your post added oh so much.