Nonstick Skillet Recommendations?

kenreau · « **on:** 22 Dec 2010, 07:39 pm »

Looking to replace 3 nonstick skillets and would like some recommendations from our resident experts if possible.

My past set was a nice Circulon psuedo pro line from Costco that seemed to work fine. They lasted 5 years and are ready to be replaced. Costco does currently have a similar line, but I don't need 24 pieces....only 3 pieces (or possibly 6 with lids). I do appreciate pro-line heavy-duty build quality and don't mind paying a premium if warranted. I don't want the $12 Walmart special that peels in the first 2 months. We have a family of 4 and cook 2 meals a day x 6 days a week.

I've read a little about the nonstick products health warnings and have no heartburn with the current products availabe. A few lines I've noticed in our local stores include;

All-Clad
ScanPan
SurLaTable
Nordic ware
Circulon

I was leaning towards this ScanPan line.
http://www.surlatable.com/product/cookware/skillets/scanpan+professional+nonstick+skillets%2C+8%26%2334-.do

I need a 10", ~12" and deep sauce/skillet ~12"

Are there any easy solid choices? Any to avoid?

Thx
Kenreau

jrebman · « **Reply #1 on:** 22 Dec 2010, 08:06 pm »

Well, I'm no expert as compared to most of the folks around here, but IMO you can't beat the scanpan products. Love 'em.

-- Jim

ajayrav · « **Reply #2 on:** 22 Dec 2010, 08:37 pm »

Highly recommend Swiss Diamond. Like most things Swiss made, they are very well made and work really well!

http://www.cutleryandmore.com/swiss-diamond.htm

dmatt · « **Reply #3 on:** 22 Dec 2010, 11:08 pm »

All-Clad non-stick stainless is always rated well in Cook's Illustrated and carries a lifetime warranty. I guess in theory, if (when

) the coating wears out, you should be able to get a new pan under warranty.

We use the stainless pans in our house and love them, though I will admit we use a non-stick from Costco (kind of a big chef's pan) for non-stick chores, since sooner or later the coating will wear out. Of course that was before I read about the All-Clad warranty in Cook's Illustrated. Now I may spring for a non-stick All-Clad pan as well.

DM

wywires · « **Reply #4 on:** 22 Dec 2010, 11:25 pm »

Forget the consumer stuff. The best non stick I have found is the WearEver. Comes in different sizes and only available at a restaurant supply stores. Very thick aluminum with a long handle that has a blue heat resistant covering. The non stick part last a really long time. The cooking qualities are very good with even heat across the entire surface with no hot spots. I have three of them.

For other pots and pans, I use Mauviel copper from Normandy with the stainless lining. Excellent but expensive.

jermmd · « **Reply #5 on:** 22 Dec 2010, 11:44 pm »

I Have the Costco (Kirkland) set and it has held up better than my previous Circulon set. I know you don't need that many pieces but they're all good for a fair price.

Joe M.

SET Man · « **Reply #6 on:** 23 Dec 2010, 01:43 am »

Hey!

Well, not high-tech teflon I going to picking up one of these for home use...

https://secure.lodgemfg.com/storefront/product1_new.asp?menu=prologic&idProduct=3981

Yup, an old fashion cast iron skillet.

They are naturally non-stick once seasoned it. And it is a good way to get some iron for your body too

I'm done with high-tech teflon one.... they never seem to last. And yes the health warning is real, not good if you doing a lot of searing or high heat cooking in the oven.

The down side about the cast iron skillet is the weight, but the older its get the better and they should last a life time.

Take care,
Buddy

TheChairGuy · « **Reply #7 on:** 23 Dec 2010, 01:46 am »

Had lotsa' nonsticks over the years...good brands, too.

Scared of the health warnings about food and exposure to teflon, tho.

So, on a lark as I tried most else - I tried a basic cast iron 8" skillet for $20 and I'm now hooked. It cooks so evenly and, surprisingly, things don't stick as much as you think it would looking at it. In fact, things seem to stick not one iota more than with any of the non-sticks.

The downside is that it is heavy....so your wife or significant female other may blanch at picking up a 12" skillet, pasta pot, etc.

The Mario Batelli cast iron cookware (at Sur La Table and elsewhere) seems well made and not too pricey (next to the French and German cast iron at 2x the price, typically).

Hit or miss at IKEA...cast iron there looks cheapie.

John

EDIT: ha, I see Buddy beat me to the punch on this while typing it

Brilliant man, that Buddy

SET Man · « **Reply #8 on:** 23 Dec 2010, 02:00 am »

Quote from: TheChairGuy on 23 Dec 2010, 01:46 am

...

EDIT: ha, I see Buddy beat me to the punch on this while typing it Brilliant man, that Buddy

Hey!

Sorry John

Anyway, I think Lodge still make their stuffs here in the US. With that I wouldn't mind spend a bit more money and buy Lodge's.

Take care,
Buddy

TheChairGuy · « **Reply #9 on:** 23 Dec 2010, 02:08 am »

Quote from: SET Man on 23 Dec 2010, 02:00 am

Hey!

Sorry John

Anyway, I think Lodge still make their stuffs here in the US. With that I wouldn't mind spend a bit more money and buy Lodge's.

Take care,
Buddy

Yeah, I bought the Lodge...that was the (first) 8" skillet for $20 I bought. The Lodge stuff is pretty cheap, too, as it's simple unlike the European stuff.

http://www.lodgemfg.com/

I think there's at least one other US brand that I've bought, too...both are the best quality until you go to the very pricey French and German stuff.

But, according to the BOSS here, the US brands ain't 'pretty' (no colors on the outside)...so aside from two pieces, the few more we have are colored stuff (I think Chinese made, but serviceable and good - not as solid as the US product, tho)

SET Man · « **Reply #10 on:** 23 Dec 2010, 02:17 am »

Quote from: TheChairGuy on 23 Dec 2010, 02:08 am

....

But, according to the BOSS here, the US brands ain't 'pretty' (no colors on the outside)...so aside from two pieces, the few more we have are colored stuff (I think Chinese made, but serviceable and good - not as solid as the US product, tho)

Hey!

John, look what I've found on their site...

https://secure.lodgemfg.com/storefront/product1_new.asp?menu=color&idProduct=4103

Take care,
Buddy

davidrs · « **Reply #11 on:** 23 Dec 2010, 02:19 am »

Kenreau,

What type(s) of cooking are you planning on using the non-stick surface for?

- David.

Rob Babcock · « **Reply #12 on:** 23 Dec 2010, 02:29 am »

If you want nonstick I'd recommend you get carbon steel and season it, or CI and season it. The only really great coated ones are ScanPan, and they've had some QC problems in recent years. Properly seasoned, carbon is pretty damned nonstick. A little more work perhaps but safer and better for the environment.

gsm18439 · « **Reply #13 on:** 23 Dec 2010, 02:41 am »

I have a lot of All Clad cookware. I love the all stainless pots, but have stopped using the non-stick skillets. If you are looking for non-stick, I suggest that you avoid All Clad.

Tyson · « **Reply #14 on:** 23 Dec 2010, 02:43 am »

I'll cast my vote for cast iron

Don't use Teflon, it peels and you will end up eating it. Dupont knew it was a serious health hazard when they first developed and tested it, but suppressed that info till very recently (and have drawn serious ire because of it).

Or, you could just cook with oil! Olive oil for low/medium heat, and butter, lard, or coconut for high heat. Never, ever Canola or Crisco!

kenreau · « **Reply #15 on:** 23 Dec 2010, 05:12 am »

Wow, thanks for all the great advice & feedback. I love this AC Community!

I do have an old black iron skillet and a ss all clad we use for browning/braising things. The nonstick skillets we use mostly for breakfast eggs and pancakes, burgers and fish. Stuff that kind of sticks. Our kids are early teens and we are making them each cook a dinner a night a week so I like the lighter weight, nonstick, easier to clean features.

Your comments really have me rethinking this hazardous coating subject. I was thinking it was really more along the lines of urban myths and not really a big concern. Come to think of it, every time I use a nonstick skillet, we end up using some olive oil, pam spray or butter because the food still sticks anyway. Hmmm. Maybe I'll first try just using the iron skillet we have over the holidays and see how it works out before buying a new skillet.

To be continued..

Thanks again guys!
Kenreau

lonewolfny42 · « **Reply #16 on:** 23 Dec 2010, 05:28 am »

Another cast iron vote...

And a little how to.... http://www.youtube.com/watch?v=THgcMtxecvE

TheChairGuy · « **Reply #17 on:** 23 Dec 2010, 05:30 am »

kenreau,

First thing I made in the 8" iron skillet I bought was eggs. It was the best omelette I ever made...didn't stick at all and cooked freakishly evenly (ie, it was fluffy/puffy and near perfect - never happened before that)

After that, I was hooked (but not on eggs, tho, I've since given them up

)

John

rpf · « **Reply #18 on:** 23 Dec 2010, 05:51 am »

I bought a couple of Scanpan pieces (CTX) recently and so far really like them. They require no fat (they are the first "non-stick" pans I've tried that truly don't), although I usually employ a little for taste. The manufacturers say never use any spray oil, but certainly never use one that contains soy lecithin on a non-stick pan. Best to just rub a little oil or butter into the pan with a paper towel.

The Scanpans heat up quickly and evenly and are oven safe to 500 degrees.

The Scanpans also have been PFOA free for a few years now. http://www.scanpan.com/greentek

The problems with non-stick (aside from peeling) occur when temperatures exceed 600 degrees. Which they shouldn't ever. Unless you leave the pan dry and unattended for a while.

You can brown in the Scanpans but you should always bring the pans up to a high heat slowly. They require very little energy (a low setting) to get hot.

They have a good warranty. I'll have to check later exactly how good. I think it's lifetime.

Rob Babcock · « **Reply #19 on:** 23 Dec 2010, 07:53 am »

Yeah, looks like it's lifetime. I thought at one point they lowered it to 10 years but if so they've changed it back. I'd have no problem buying ScanPan.