Nonstick impressions

[lorilei]

Alright, I'm dying to ask -- since we're having so many discussions about pots, pans & cooking tools lately: Nonstick or not nonstick?

I, personally, have never liked nonstick pans. I'm a copper-bottomed stainless steel gal. However, I'm beginning to wonder...

So, please, give me your impressions and biases about this!

[MrsReber]

I prefer the regular good old stainless steel pots and pans. For some reason, I can't cook as well with non-stick. The one exception, of course, is my stir fry pan. I also find that the stainless steel cleans up just as easily as the non stick. Plus they always seem to be better quality to me and they have a better weight to them.

[MaryB]

I have both kinds and I use them for different things. I have two non-stick frying pans (1 medium sized, 1 large) and a non-stick griddle. I like the non-stick frying pans especially for sauting boneless chicken breast and steaks. All of my other pots and pans are anodized steel. This includes a large saute pan which I use for stews, fricasses, etc. I have a regular grill pan and I would not buy it again, but might get one that is non-stick. I would love to get stainless steel but can't afford to replace all of my pots. I have gotten my pots and pans over the years, one by one so I have several different brands, too.

[Pat58]

T-Fal rules in my kitchen. My first T-Fal was the largest saute pan with a lid, I use it all the time and have had it for a year, and it is like new. It's a real timesaver for one-pot meals and everything comes out delicious. I just wore out another "teflon" fry pan and replaced it with a T-Fal saute pan for a good price from Amazon's Kitchen store. I made halibut steaks in it just last night using only a spray of Pam and at the last minute, 1 teaspoon of butter for flavor. The steaks were succulent and delicious; clean-up was a snap. I wish I hadn't spent all the money I did on a set of Circulon a few years ago, because that stuff is a real pain. I hate it. I plan to replace it slowly with T-Fal items. But yes, I do still use certain pots and pans from my stainless steel wedding set-up which is 25 years old and still as good as new. I highly recommend T-Fal, just follow the directions not to use excessive heat.

[KateH]

I really like my non-stick pans. I have two Berndes - one a 12" pan with 2" sides that is great for chicken and all kinds of sautes and one omelette pan that eggs slide right off of, even if un-oiled. When I made the balsamic chicken, I had no trouble with the coating sticking to the pan. I also like their weight -- they feel substantial without being heavy.

Pots and saucepans are another matter. I am always wanting to stick a metal fork or a spoon into them, so the non-stick that we have had have not lasted long. I think I prefer stainless steel, but maybe if I had more wooden spoons ... http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by KateH (edited 07-24-2000).]

[lorilei]

Originally posted by Pat58:
I highly recommend T-Fal, just follow the directions not to use excessive heat.

I am evil.
I've decided it must be so.

I can't stand the rules that come with nonstick pans. I want to cook with excessive heat. I want to throw my pans in the oven randomly. And I want to know that I have the right to scrub them violently with steel wool if I feel like it.

Please tell me this is okay http://www.cookinglight.com/bbs/smile.gif

[Ohioan]

Lorilei, I agree with you completely! I, too, want the option of firing up a pan quickly on too-high heat, or scraping the you-know-what out of my pots and pans, both while I'm cooking and if necessary while I'm washing. So most of my pots are high-quality stainless steel that I could probably run over with my car and hurt only my tires. But I have to admit that I do have a set of pots that have to be babied: my wonderful, wonderful Le Creuset enamel-clad cast iron casserole and saucepan. I use them mostly for cooking beans, because the cast iron does hold heat beautifully, and the enamel is gorgeous.

Anyway, I find that good stainless steel needs very little oil for sauteeing. Sometimes I use less than 1/2 tsp of oil; sometimes I just put some oil on a bit of paper towel and swipe it across the bottom of the pan.

[CathyS]

Ditto for the non stick Berndes recommendation. An old boyfriend had a couple of them, and he and his roommates put them through hell and back, and they still looked like new! I'm planning on replacing some of my cookware with them in the future.

[Kristilyn1]

I have an illness that REQUIRES me to stick sharp things into my pots and pans. Therefore I have to have stainless steel. I really like it and I never have problems with sticking either--though I am missing a good saute pan and a good pan for crepes.......oh well, maybe Santa will bring them to me this year.

Kristi

[CATHIEA]

I have mostly stainless steel with the following exceptions:
Millenium Deep Fry Pan- my current favorite pan because it cleans so well, and, because it does not have any plastic on the cover or handles, can go into the oven and under the broiler too.
1 old-fashioned cast iron fry pan - I would NEVER fry chicken in anything else and you can use it on the grill.
Millenium Stew Pot- Pasta never, never sticks, no matter how long it sits in the pot. Also, can go in oven, so it's perfect for baked stews.
CathieA

[BethH]

I admit it, I'm one of the lone non-stick fans out there! I have a set of Calphalon Commercial Non Stick and I adore it! I never have to scrub it with steel wool because nothing ever gets stuck to it! Super!

I also own a stainless steel sauce pan for searing and making those delicious pan sauces where you deglaze the pan with wine and then add butter and shallots..ohhh!

Wiping drool away..

I also own a big cast iron skillet for frying and camp cooking.

[Beth]

Most of my pots and pans are stainless, but I have a couple of non-stick skillets in different sizes and a griddle. Either my DH or I tend to mess one up every now and then, so I haven't bought expensive ones. Seems they have improved the non-stick finishes a lot in the last few years, so it may be time to try one next time one craters.

[MrsReber]

There is nothing evil about needing to scrub your pans with brillo! I do it all the time! Kristilyn, I, too, find that I cannot help but use forks to stir things while I am cooking- or whatever implement of destruction happens to be nearest to my hand. My mother had bought me a beautiful set of stainless cookware when I bought my first house on my own. I just love it and wouldn't trade it for all the non-stick cookware on earth.

[Ed]

Lorilei,

I prefer cast Iron Skillets, and reverware pots and pans.

I don't like having to use special tools to use in the skillet, or pan I'm using.

Ed

[KateH]

Beth,

I think you'll find that the expensive non-stick pans last a lot longer. We used to have problems going through pans, but then I sank a lot of dough into 2 Berndes pans. I've only had them for 2 or 3 years, but so far not a scratch or crater. Maybe it's because we're more careful on account of how much they cost, but really, we're careful, but not that careful. I have scorched many an item and used metal utensils on occasion.

Also, the Berndes with the black phenolic handles can go into ovens up to 450 degrees.