Calling all non stick frypan experts

cast iron seasoned and cared for after use works best in my opinion. we have never had success with non stick stuff, also use scanpan stainless /copper based, works well at low to medium heat and minimal oil as a reasonably non sticking surface i.e. crispy skin salmon and cooking eggs. this pan also gets oven use as it is a risotto pan so it is deep and large diameter, can take up to 200 degrees, so Braised Spareribs in Merlot Sauce this gets done in this pan as my skillet isn't quite big enough.

jc

The pans I bought for camping - Primus Campfire which have some kind of ceramic coating - have a fantastic no stick finish. I have Greenpan and Scanpan frypans which were ok for a few months from new but now are well and truly "stick" pans.

I also have a tinned copper pan that in about 15 years old and still wipes out easily with a sponge in hot water.

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Originally Posted by OffTrack

The pans I bought for camping - Primus Campfire which have some kind of ceramic coating - have a fantastic no stick finish. I have Greenpan and Scanpan frypans which were ok for a few months from new but now are well and truly "stick" pans.

I also have a tinned copper pan that in about 15 years old and still wipes out easily with a sponge in hot water.

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agree, even a Swiss Diamond one we had lasted no time:( all our scanpan stuff is stainless, won't attempt to try any more non stick stuff.

jc

The most common mistake most people make with Teflon coated pans is apply too much heat.
For camping over an open fire they quickly become useless mainly because of their "heat tolerance limit", and also because they cant afford to be scratched in any way.
We have no problems with our teflon coated pans as long Patsy uses them, we males apparently (in her words) only recognise "flat out" and "stop"!
When I cook I tend to prefer the old cast iron variety with a solid heat holding base.
Regards
Glen

We have had a Swiss Diamond Wok style pan for about 10 years and my wife still loves it , and it is still non stick.

Maybe it depends on how you look after them.
My son of course ruined an almost new one by using a steel egg lifter in it.
Regards Philip A

I've got one of those blue stoneware ones they advertise on the TV. OK so far after about a year. As previously stated though, keep the temperature down. They don't need to be run as hot as cast or stainless ones.

cast iron is my favorite by a country mile but wife finds them too heavy these days so am looking at the ones they sell on the idiot box

all the tefal ones and the like you cant use olive oil in so i don't like to use them.

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Originally Posted by superquag

Still using Teflon non-stick cookware? There are better and safer alternatives. ( If you must have 'non-stick' )

Out of the frying pan: cooking without toxic Teflon - Green Living - The Ecologist

Be informed - Non-stick pans pose danger

Safe Nonstick Cookware: Ceramic, Cast Iron, and Carbon Steel | Good. Food. Stories.

Chef must know something that we mortals don't...:D

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I was speaking to a mate about this the other day. There is also the possibility that this was all BS created by the Tabbaco industry to have a plausable out for smoking related illness. Think of the number of people cooking on lined pans ;)

As far as I am aware PTFE ("Teflon" ) is inert as far as body fluids are concerned and passes through unaltered.

Anyway I sanded out the PTFE coating and polished and oiled an old Sunbeam electric frying pan years ago and it has performed better than new ever since. Keeping it oiled (not burnt) is the secret.

Terry

There are not many products that you can claim that the more you use them the better they get but cast iron cookware is one. Been using our frypan and camp ovens for over 30 years now and they are so well oiled that I have no trouble cleaning using detergent and usually just dry with a paper towel. No problem with sticking or rusting as oil is not a 'coating' but is impregnated right through the cast iron.