71–80 of 103 posts
Coincidentally just saw an ad for this https://www.kickstarter.com/projects/barecookware/everpan Not affiliated in any way. But looks promising
Not really useful. Others have made titanium coated stuff, and it's not really significantly better for non-stick than just a nitrated steel pan.
How are you suppose to cook an over easy egg on anything other than non-stick? Only thing I keep my non-stick around for.
A well seasoned cast iron and butter.
https://ask.metafilter.com/376998/Scrambling-eggs-without-no...
https://reddit.com/r/cookware/comments/1ove4wy/finally_a_non...
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Not really useful. Others have made titanium coated stuff, and it's not really significantly better for non-stick than just a nitrated steel pan.
They claim to have added small dimples that trap the oil and make it less sticky
Look at the reviews for this thing online, they're not good:
https://fromourplace.com/products/titanium-always-pan-pro?va...
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They claim to have added small dimples that trap the oil and make it less sticky
Others have done it even further, and done titanium with the hex-clad style pattern, and it just doesn't work well. Look at the reviews for this thing online, they're not good: https://fromourplace.com/products/titanium-always-pan-pro?va...
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Carbon steel is amazing - durable self repairing non-stick surface that after the inital seasoning is trivial to maintain: wash the pan with a brush when its still hot without any detergent - cleans in seconds. Cast iron is good too but takes longer to heat the pan. You only have to look in any professional kitchen - they don't use non-stick pans.
My current favorite pan is the best of all worlds - stainless clad outer layer, aluminum internal layer for efficiency in spreading heat and a carbon steel interior to develop non-stick seasoning with use. Strata makes them, they're priced competitively with standard carbon steel pans. Chris Young turned me onto them in his video about a $4,200 silver frying pan. https://www.youtube.com/watch?v=LdORIBH3R88
I wanted to get that pan but it was sold out. I'll have to check again.
You really like yours? It seems they're back in stock.
Iirc the advantage compared to cast iron is gonna be the evener heat spreading and lightness.
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My current favorite pan is the best of all worlds - stainless clad outer layer, aluminum internal layer for efficiency in spreading heat and a carbon steel interior to develop non-stick seasoning with use. Strata makes them, they're priced competitively with standard carbon steel pans. Chris Young turned me onto them in his video about a $4,200 silver frying pan. https://www.youtube.com/watch?v=LdORIBH3R88
I feel stainless steel is the simplest, most versatile option that lasts forever. I've never actually tried carbon steel, though. I've had cast iron in the past but I just don't get the hype. They're heavy and require a lot of maintenance. I'm not saying they are bad, of course, it's whatever floats your boat!
I would say cast iron will have the best longevity of all.
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Thank you for doing this. The conclusion from the text is: > For consumers who wish to minimize potential exposure to PTFE coating particles, the simplest approach may be to treat nonstick cookware as a specialized tool rather than a default choice. Instead, reach for uncoated cookware, such as stainless steel, cast iron, carbon steel, or glass, whenever practical. If we follow that advice: For which type of food/dis…
I stopped cooking with nonstick pans over 15 years ago, and the only thing I've found that can consistently be a bit tricky is eggs, but really only if the pan isn't hot enough yet when you add the butter or oil, you don't use enough butter/oil, you try to scramble the eggs in the pan, or you try to lift the eggs too soon. So arguably it takes a little more attention to detail to cook eggs on stainless steel, but in…
I’m the founder of RTINGS.com. A few notes about this investigation: - For each piece of cookware, we purchased and tested three separate units - Before taking the “new” measurement, each unit was washed three times with dish soap and rinsed with isopropyl alcohol - Oil blanks and uncoated cookware were included as controls - We did not chemically identify the particles that were released - This investigation measure…
Thank you for doing this. The conclusion from the text is: > For consumers who wish to minimize potential exposure to PTFE coating particles, the simplest approach may be to treat nonstick cookware as a specialized tool rather than a default choice. Instead, reach for uncoated cookware, such as stainless steel, cast iron, carbon steel, or glass, whenever practical. If we follow that advice: For which type of food/dis…
Thing is, I don't even have need for this tool. Other for perfect scrambled eggs (creamy french style, that nobody really appreciates so it's a moot) I don't have a need for it.
Especially if you upgrade to induction, cast iron + stainless are absolute goats. They are indestructible and zero maintenance. Non brainer.
My conclusion for teflon pans existence is the shitty electric cooktops. Replace them with induction. It costs like $400-600 if it's in built in (idk why US are so reluctant on built-in one). Your existing electrical line probably can support it. It's a 15 minute DIY job.
Earlier quoted context omitted.
I stopped cooking with nonstick pans over 15 years ago, and the only thing I've found that can consistently be a bit tricky is eggs, but really only if the pan isn't hot enough yet when you add the butter or oil, you don't use enough butter/oil, you try to scramble the eggs in the pan, or you try to lift the eggs too soon. So arguably it takes a little more attention to detail to cook eggs on stainless steel, but in…
Eggs stick if the pan temperature isn't right or if there's not enough lube. User error or skill issue. Here's how to do it: buy good pans, turn on pan to ~medium, add oil and rub in with cloth, add more oil (or butter, butter is better with eggs), when pan is hot add eggs. This works with good quality (all clad) or heavy (cast iron) pans.
How are you suppose to cook an over easy egg on anything other than non-stick? Only thing I keep my non-stick around for.
It's possible apparently. The types described should be harder than over easy. A well seasoned cast iron and butter. https://ask.metafilter.com/376998/Scrambling-eggs-without-no... https://reddit.com/r/cookware/comments/1ove4wy/finally_a_non...
Everyone here seems to drown their over-easy eggs in oil to make them not stick to the pan.