Which Non Teflon Pans to Purchase?

jtwrace · « **on:** 22 Oct 2011, 08:58 pm »

Any ideas of which cook really well and are healthy to use?

Anyone use theses? http://www.green-pan.us/us/home-1867.htm

AB · « **Reply #1 on:** 22 Oct 2011, 09:44 pm »

I use these.

http://www.amazon.com/Cuisinart-622-20-Classic-Non-Stick-Anodized/dp/B0001LO5FO/ref=pd_sim_k_1

I have been pretty happy with them. I do not use them dry - I use a bit of butter or whatever. When used dry they can be non non stick. But they always clean up super easily.

goldlizsts · « **Reply #2 on:** 23 Oct 2011, 12:21 am »

Quote from: jtwrace on 22 Oct 2011, 08:58 pm

Any ideas of which cook really well and are healthy to use?

Anyone use theses? http://www.green-pan.us/us/home-1867.htm

Only couple of days ago I read that cast iron is THE best. You don't have to worry about the coating material, which could be bad for your health.....

Dan Driscoll · « **Reply #3 on:** 23 Oct 2011, 04:27 pm »

If you're afraid of Teflon then you should not be considering any other chemically coated non-stick pan, because they are all variations of Teflon. The only pans that are naturally non-stick are well seasoned cast iron and to a lesser extend, seasoned carbon steel.

wywires · « **Reply #4 on:** 23 Oct 2011, 04:34 pm »

I really like my copper with the stainless steel lining. Even heat and instantaneous reaction to changing temperature makes cooking much easier.

datman · « **Reply #5 on:** 23 Oct 2011, 04:46 pm »

I use Sitram Catering (aluminium, stainless and copper construction) cookware with great results. One thing the French know is cookware.

wywires · « **Reply #6 on:** 23 Oct 2011, 04:58 pm »

Yep, the french really know cookware. Too bad they are behind the 8 ball on audio. Jadis used to be really good years ago but now it seems rolled off and bloated, at least to my ears.

Syrah · « **Reply #7 on:** 23 Oct 2011, 05:00 pm »

You might also consider whether you want a pan that can be used with induction burners. Even if you don't use induction now, it might be a good idea to stay flexible. Cast iron is fine with induction, as is any pan to which you can make a magnet stick. Bring your fridge magnet with you pan shoppping.

If the environment is your concern, cast iron lasts forever and just gets better and better, as my grandmother's bacon pan will attest - so less waste and production. And induction uses far less energy than anything else to produce the same amount of heat. So my guess is that's the real environmental choice.

My only problem with cast iron is that my wife can't lift my bigger pans, so I'm on cooking and cleaning duty for those...

pansixt · « **Reply #8 on:** 23 Oct 2011, 05:15 pm »

jtwrace-
I looked into the green-pans a year ago and was intrigued by them, however, I didn't purchase them as they were not recommended for ceramic stove-tops (as I believe no lightweight pans are).

If I had a gas stove or other, I would be tempted to try them.
Also at that time one of the top-rated sets was Emiril's Anodized sets.
Unfortunately I haven't purchased any yet.

James

Tyson · « **Reply #9 on:** 23 Oct 2011, 08:46 pm »

Non stick is terrible to cook with. Either a cast iron, or plain stainless steel and LOTS of butter

Syrah · « **Reply #10 on:** 23 Oct 2011, 11:33 pm »

Amen! I agree that its downside is that it heats up slowly and cools down slowly. So you have to know your flame, i.e. don't blast the heat and not wait for it to heat up. You'll be halfway through cooking and need to break out the fire extinguisher.

bladesmith · « **Reply #11 on:** 24 Oct 2011, 12:16 am »

I bought a wok about a year ago and love it now. It took some time to figure it out. A wok is a different creature all together. It has to be seasoned and re-seasoned in the beginning. Heats up and cools down fast. And is easy to clean. Its awesome when you are in a hurry.

I use it for everything, but cooking with tomato base recipes, which I use a standard stainless skillet.
(if you use it for make spaghetti sauce, it will need to be re-seasoned, again when finished.

)

I like Teflon skillets, but I could never get one to last, once I started to love it, it was worn out. I guess I was too hard on them.

Good luck..

( you can gooogle "how to season a wok" and see how to do it, there are a lot of "how to" videos out their)

doug s. · « **Reply #12 on:** 24 Oct 2011, 06:15 am »

i am a big fan of cast iron. but it is not true that all non-stick pans are wariations of teflon. and it is not true that all non-stick pans are terrible to cook with. (i agree that the typical teflon type non stick pans are pretty awful.) i have never tried the green pans, but i do have one of these, and it is superb. thinking about getting more:

http://www.scanpancookware.com/classic-open-stock-1/fry-pans-19/12-classic-frypan-5.html

actually, the scanpan pan that i have is really old, the company's first iteration, called 2001+. not dishwasher safe which is ok, cuz neither is cast iron. the latest scanpan product is supposedly ok for the dishwasher... and, like cast iron, metal utensils are ok...

doug s.

Dan Driscoll · « **Reply #13 on:** 24 Oct 2011, 04:03 pm »

Quote

If you're afraid of Teflon then you should not be considering any other chemically coated non-stick pan, because they are all variations of Teflon.

Quote from: doug s. on 24 Oct 2011, 06:15 am

i am a big fan of cast iron. but it is not true that all non-stick pans are wariations of teflon.

The pan you are referring to is not chemically coated, the non-stick surface is a metallic-ceramic compound and I believe it is applied via a plating type process. These are very different approaches to artificial non-stick coatings and about the only thing they have in common is that they are non-stick, just like well seasoned cast iron is non-stick.

The Teflon scare has always made me suspicious and I've yet to see a reliable, peer-reviewed double blind study showing there was any evidence that Teflon or its variations caused health problems through normal, appropriate use. I have several cast iron pieces, both enameled (Le Creuset) and seasoned (Lodge) and I love them. I also have a number multi-ply stainless steel pans (KitchenAid) and some Teflon coated aluminum pans (Tramontina Professional). Each of them has their strengths and weakness and they all perform very well when they are used properly. I would not willingly part with any of them and IMO anyone who is a serious cook should also have a mix of pan types, materials and surfaces.

Rob Babcock · « **Reply #14 on:** 25 Oct 2011, 05:29 am »

Plain old carbon steel works well once you season it a bit.

Devil Doc · « **Reply #15 on:** 25 Oct 2011, 11:58 am »

I have a set of Wagner cast iron and a set of All-Clad. All-Clad isn't cheap, but there's no better, IMO. By the way, don't but a set. Buy what you need piece by piece. Sets always include at least one pan you'll never use, there-by negating any savings.

Doc

Rob Babcock · « **Reply #16 on:** 26 Oct 2011, 03:54 am »

Quote from: Devil Doc on 25 Oct 2011, 11:58 am

I have a set of Wagner cast iron and a set of All-Clad. All-Clad isn't cheap, but there's no better, IMO. By the way, don't but a set. Buy what you need piece by piece. Sets always include at least one pan you'll never use, there-by negating any savings.

Doc

Very true. Knives in block sets are the same way.

Mikeinsacramento · « **Reply #17 on:** 28 Oct 2011, 05:10 am »

It's hard for me to worry about teflon when I drive a car without a catalytic converter, eat a bunch of grilled meat, drink a lot of wine, and smoke three cigars a day.

Having said that, I'd be lost without my cast iron griddle and skillet.

HT cOz · « **Reply #18 on:** 28 Oct 2011, 11:45 am »

I personally use Allclad pans with some oil. I am looking toward getting a cast iron pot this Christmas.

I found this on the Dupount website.

"3. Never preheat your cookware on high heat.
If accidentally overheated, non-stick cookware can emit fumes that may be harmful to birds, as can any type of cookware preheated with cooking oil, fats, margarine and butter. This is why you should always move your birds out of the kitchen before cooking."

I have small children 3mo, 2yrs, and 4yrs. I have one Teflon coated pan that I use with extreme caution. Never hotter than medium heat. You've got to think that it can't be good that you can kill a bird just by overheating your pan.

Has anyone used Safepan? I have considered them in the past.

rodge827 · « **Reply #19 on:** 28 Oct 2011, 12:26 pm »

We use Allclad for most of our cooking. Heat it up slowly with a little oil and yummm.

There is something about the SS design the helps to keep all of the flavor in the food.

Perhaps it is the slower heating I dunno, but our food does taste much better with Allclad.

They cost more and will last forever, if properly cared for.

Chris