nonstick

[Anonymous No.12230355]

Is there really no non-stick pan that can last more than 2 years? From my experience T-fal generally had a more durable coating, while Calphalon and more expensive brands have thicker steel but the coating is shit. T-fal lasts the longest for me but there has to be something better. I don't use metal anything on nonstick either. Barely even scrub when possible (high pressure water to remove most grime).

[Anonymous No.12230368]

>>12230355

[Anonymous No.12230381]

Uhm sweaty

[Anonymous No.12230384]

>>12230368
>>12230381
good luck making french omelettes with those

[Anonymous No.12230394]

>>12230384
get a cheap pan for eggs and use a real nigga pan for everything else
>sauteing meat and not developing a fond and not using that fond
wat are you even doing lad jesus

[Anonymous No.12230402]

>>12230394
hence the nonstick part (cheap). im not attempting to sear meat in a fucking nonstick pan brainlet.

[Anonymous No.12230405]

>>12230402
so just get the cheapest thing possible

[Anonymous No.12230420]

>>12230405
not what im asking brainlet

[Anonymous No.12230433]

>>12230355
honestly?
no
there's not
t-fal will be the best you can get for any reasonable price imo
wash it by hand, silicone and wood only, and never store it with anything inside of it

[Anonymous No.12231231]

I've had the same set of nonstick pans for about 5 years now with no chipping.

[Anonymous No.12231804]

>>12231231
What are they?

[Anonymous No.12231817]

>>12230384
>muh cant omelette in a cast iron
I know this is bait but goddamn you motherfuckers, learn how to use it
Fucking triggered

[Anonymous No.12231980]

>>12230384
I make omlettes all the time in my cast iron they're amazing. Enjoy your small dick

[Anonymous No.12232008]

>>12231980
Your mom sure enjoys it.

[Anonymous No.12232036]

I have two T-Fal pans that I use almost daily and they're still great after about two years of use. I bought a 10" Pederno (pic related) pan about a month ago since it was on sale for $35 ($100 regularly). Been very happy with it so far. Anyone have experience with that brand and their longevity?

[Anonymous No.12232043]

>>12230384
You really think people weren't making omlettes before your carcinogenic pan was invented?

[Anonymous No.12232075]

>>12230355
>Is there really no non-stick pan that can last more than 2 years
I get about 6-7 years out of the pro models. Either Alegacy/Eagleware or Tramontina. cost about $50 or so for a 12" size. They also have the benefit of being entirely oven-safe, and they are much much thicker than Tfal or anything you'd find at a home store.

[Anonymous No.12232210]

>>12232036
>pic related
thas a rendering you bitchass nigga been living in vr?

[Anonymous No.12232258]

Is it true that teflon is the next asbestos?

[Anonymous No.12232342]

>>12231817
>>12231980
>>12232043
either you brainlets don't know what a french omelette is or you're just the usual cast iron/carbon steel shitposters. just about every restaurant uses nonstick for eggs nowadays.

[Anonymous No.12232420]

>>12232258
Probably. But it works great cheap. Use it while you can.

[Anonymous No.12232486]

>>12230384
I make omelettes all the time in CI, brainlet.

[Anonymous No.12232491]

>>12232486
>omelettes
read it again turbobrainlet

[Anonymous No.12232493]

>>12232342
>just about every restaurant uses nonstick for eggs nowadays.

You are a fucking liar or a retard liar.

[Anonymons No.12232506]

>>12230355
all non-stick coatings on pans will eventually wear out.

in addition, the smoke it gives off is poisonous.

[Anonymous No.12232508]

>>12232493
t. brainlet

[Anonymous No.12232514]

>>12232508
retarded liar

[Anonymous No.12232543]

>>12232514

[Anonymous No.12232546]

>>12231804
Tramontina from Costco. Nothing amazing, but adequate. For a while they were my main pans. If you use the minimum necessary effort to care for a nonstick pan, they'll last you a long time.

[Anonymous No.12232548]

>>12232543
retarded incel, the only people that use teflon are people that can't cook.

[Anonymous No.12232574]

>>12232548
>retarded incel

[Anonymous No.12232582]

>>12230368
Based stainless steel poster

[Anonymous No.12232620]

>buy new NS pan
>forget to turn off the stove and superheat it
>never the same again
Every fucking time

[Anonymous No.12232627]

stainless steel or cast iron

teflon is literally toxic cancer.

[Anonymous No.12232631]

>>12230355
>s there really no non-stick pan that can last more than 2 years?
Yes. Restaurant store brands, like Alegacy/Eagleware and the Tramontina commercial line (not to be confused with their home products). I get about 6-7 years out of daily use out of them. They're also much thicker than the normal Tfal or home-cook type pans so they heat a lot more evenly. Plus they're oven safe.

They're about $50 or so for 12" from a restaurant supply store.

[Anonymous No.12232649]

eachtime i make noodle gratin im my cast iron, some noodles stick to my seasoning and strip really tiny pieces of it (like some dark dusting, pic related)
what am i doin wrong

[Anonymous No.12232667]

>>12232620
>Every fucking tm
Only if you're a moron.

[Anonymous No.12232681]

>>12232667
welcome to /ck/

[Anonymous No.12232719]

>>12232649
your pan is not seasoned. Your pan is dirty. What you think are "pieces of seasoning" being flaked off is actually nasty burnt food that is being flaked off. seasoning does not flake off.

Clean your pan (that means getting all the flaky crap off) and re-season it correctly this time. Easiest way to clean it is to use the self-clean function in your oven.

[Anonymous No.12232725]

>>12232548
non-stick doesn't necessarily mean teflon

[Anonymous No.12232742]

>>12232725
teflon is the only nonstick that's worth a shit though.

Ever been in a commercial kitchen? We use teflon nonstick pans. We don't use ceramic, magic-copper-as-seen-on-TV, stoneware, or any of that other infomercial hocus pocus. Teflon pans work great, so long as you don't fuck up and mistreat them, which is true for pretty much anything.
You know what is already in your kitchen and is far more dangerous than a teflon pan? electricity. knives. your oven. yet for some reason you choose to worry about a silly pan that cannot harm you unless you fuck up so bad that your food is also burnt to a carcinogenic crisp?

[Anonymous No.12232763]

>>12232719
nigger i literally sanded down the whole pan a month ago to the bare metal and coated it in a light seasoning and it didnt change at all

[Anonymous No.12232792]

>>12230355
I've got a shitty ass non-stick wok I bought at the LIDL of all places. It has become my most used pan. I bought a spare one on a sale about a year later, because I expected it to die pretty soon. Reaching 3rd year now and it doesn't look even close to giving up on me though. That thing is rugged.
Maybe it's because I always use wooden spatulas and clean it with soft haired brushes or anti-scratch sponges, or maybe that swiss ILAG layered shit is really as good as they claim.

[Anonymous No.12232793]

>>12232763
you either didn't season it correctly, or you burnt food to the pan which then released when you cooked the noodles.

post a pic of your pan and I can tell you which.

[Anonymous No.12232831]

>>12232742
The Tramontina 80114 isn't teflon but it's a commercial pan. Only Dupont makes Teflon and there's plenty of other materials with similar properties.

[Anonymous No.12232839]

>>12232792
>I always use wooden spatulas and clean it with soft haired brushes or anti-scratch sponges

take care of a pan and it will last a damn long time.

[Anonymous No.12232841]

>>12230355
I replace cheap $15 nonstick pans every couple years. Ends up being more cost effective for me.

[Anonymous No.12232849]

>>12232793
since i didnt cook anything else in it since reseasoning, id guess i messed up the seasoning

i used rape seed oil, put a thin coating of it on the pan and heated it to 250°C for one hour
that's all, no second coating nothing, since i was thinking the old seasoning was to thick and that would be the reason for it flaking in the first place

[Anonymous No.12232877]

>>12232831
It's not teflon, but it is PTFE, which is the same thing. Teflon is just Dupont's brand name for PTFE. The other makers all have their own brands, but it's all the same chemical structure. People refer to all brands of PTFE as "teflon" the same way people call all photocopies "xeroxes", or all tissues "kleenex".

[Anonymous No.12232878]

>>12232849
was the pan sticky when you took it out of the oven?

did you have the pan in the oven upside-down to make sure there was nothing pooling inside the pan?

[Anonymous No.12232907]

>>12230381
>Buy a meme pan
>Can not cook bacon in it
>Can not cook anything with pH under 7
>Must be gently taken care off even though it's fucking steel through and through
>Can make pizza in it
Just buy a pizza stone desu

[Anonymous No.12232941]

>>12232878
it wasnt sticky, and yes i put it upside down

[Anonymous No.12232976]

>>12230381
My cast iron pan serves as a feeding platter for birds now. It's great because they can't kick it over when they dive-land or fight over a peanut. It also keeps most seeds in when they're aggressively digging through them, and they can sit on the handles too.
It's perfect for that job.

[Anonymous No.12234784]

>>12232849
>rape seed oil
that's why bro, just use crisco next time

use this seasoning method, https://www.youtube.com/watch?v=2Pvf0m9jTeE but if you have to strip your pan, just use the self clean oven setting

[Anonymous No.12234977]

I get my best results with pans bought at asian markets. Last wok I had lasted maybe 4 or 5 years. Had some sort of "diamond coating". Now I have one made with silver and marble. Works well so far. Both cost me about 20 bucks.

[Anonymous No.12234992]

>>12232792
>non-stick wok
Worst thing I’ve heard all week

[Anonymous No.12235107]

>used the same nonstick pans for like 6 years
>They're all chipped, rusty, aren't even nonstick anymore
>Gonna get some horrible brain disease from all the Teflon I've invested over the years

Now I just have a carbon steel and a cast iron. Haven't had eggs in weeks, last time I tried they just fucking stuck, guess I didn't season them well enough. (I bought lodge, their pre seasoning sucks.)

[Anonymous No.12235150]

>>12235107
you just have to use a fuckload of oil /butter lol
or just advance to the superior poached eggs

[Anonymous No.12235820]

>>12234992
you'll get over it.

[Anonymous No.12236500]

Is it true you shouldn't use high heat with T-fal? I have a couple of their pans but preheating just takes forever

[Anonymous No.12236597]

>>12236500
"While PTFE is stable and nontoxic at lower temperatures, it begins to deteriorate after the temperature of cookware reaches about 260 °C (500 °F), and decomposes above 350 °C (662 °F). The degradation by-products can be lethal to birds, and can cause flu-like symptoms in humans—see polymer fume fever."

Keep temps below 260 and you should be fine.

[Anonymous No.12236639]

>>12232342
the restaurant i work in cooks its eggs on a flat top because its a restaurant

[Anonymous No.12237046]

Just get ceramic, basically the same level of non stick, plus you can use metal without caring

[Anonymous No.12237070]

>>12234784
my oven doesnt have a self clean setting, thats why i sanded it down with a drill attached wire brush, worked for me but made a mess

what is different with crisco (tm), im european and as far as i am aware it's not sold here

[Anonymous No.12237083]

>>12236500
"high heat" doesn't matter. What matters is the temperature of the pan. They're related, but they are not the same thing.

Think of it like asking:
>Is it true you shouldn't step on the gas pedal on your car very far down? I don't want to get busted for speeding

High heat is only a problem if the pan is empty and you aren't paying close attention. If there is food in the pan you're in the kitchen paying attention the food will smoke and burn long before the pan itself is damaged.

>>12237046
ceramic works ok briefly, then it fails hard. It's infomercial tier bullshit.

[Anonymous No.12237477]

>>12236639
we're talking about actual restaurants here, not Joe's Burger Joint.

[Anonymous No.12237521]

Anodized aluminum master race.

[Anonymous No.12237679]

>>12237070
It doesn't dry as hard, and will be more forgiving. You can use just regular vegetable shortening or oil if you can't find crisco.

[Anonymous No.12237701]

how hard did I get memed on?

[Anonymous No.12237705]

>>12237701
Mega memed.

[Anonymous No.12237719]

>>12237701
Pretty memed, but it's only $44 bucks so it's not that bad.

[Anonymous No.12237731]

>>12237719
>>12237701

yeah the handle alone is $7. Restaurant supply stores here require proof that you work in one. what's so bad about it?

[Anonymous No.12237851]

>>12232342
I've a dedicated omelette pan out of carbon steel in which I make french omelettes.

[Anonymous No.12237959]

>>12230384
Welcome to the 13th century where the french made omelettes with wooden bowls.
I'm sure you people in the future who have metal pans on every fire.
But for us in the 13 century cooking was more then setting a timer and walking away.

[Anonymous No.12238755]

>>12232831
I have one of these, the super long and heavy handle is the worst thing about it, empty pan always feels like it wants to tip over, and you need a big sink if you want to fit the whole pan in it.

[Anonymous No.12238973]

>>12230355
That's just how it is. It's still far more durable than the alternatives non stick surfaces. Silicone/Siloxane/ceramic, green-pan and tin. In theory Silicone and Teflon can be recoated, but not really feasible DIY.

DIY retinning copper cookware is an option though, so if you really want an egg pan which can last you a life time that's your only real option.

[Anonymous No.12239029]

>>12238973
>DIY retinning copper
With leaded solder?

Anyway, I realized that cooking sprays have transformer oil in it (silicon oil), and it makes even bare aluminium non sticky. So yeah, all surfaces are meme

[Anonymous No.12239128]

When I need nonstick, I just use one of those cheap five dollar nonstick pans from IKEA. It lasts about two years, and when it’s time to replace it, five dollars is all it costs me to replace it.

[Anonymous No.12239149]

I'm lucky if I can get two years out of any nonstick pan. Careful as I can be, it never fails that someone else will come along and pile stuff on it in the sink, or use metal utensils on it.

Tfal is great, but too thin, the second you let it get too hot, it's going to bow up in the middle.

I give up on non-stick, cast iron and carbon steel for me, at least when the family ruins those, I can fix them.

[Anonymous No.12240354]

I'm sorry to highjack this thread, but is there any point in getting a vintage cast iron pan over a new one? I want a pan for cooking steak in, and it seems that cast iron is the way to go for that. I can get a new cast iron pan for under $20, & a lot of the vintage ones at antique stores, flea markets & such are $30 up (sometimes as high as $80 or even more). I was wondering if there is even a point in getting a vintage one or if it's just a waste of money.

[Anonymous No.12240620]

>>12240354
bragging rights among cast iron fags.