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/ck/ - Food & Cooking

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File: 97 KB, 710x710, calphalon-elite-nonstick-essential-pan-o.jpg [View same] [iqdb] [saucenao] [google]
9997562 No.9997562 [Reply] [Original]

I hate spending money on tools that I know I'll have to toss out one day.

What is a good nonstick pan that will never lose its nonstick properties with proper care? Is there even such a thing or is it just the nature of the beast?

>inb4 cast iron

>> No.9997577

cast iron

>> No.9997583

>>9997562
Have tried it all. Paderno pans are the best for price and quality.

>> No.9997598

If you're not stupid enough to put metal or rough wood in it; see if you can find a T-Fal. They act like a heavy steel pan but are non-stick and don't seem to lose the coat unless you're damned stupid with it.

I lucked out and found one at a bargain shop for 2 dollars. People sell of ridiculous kitchenware at those sorts of stores; antique and modern,

>> No.9997604

>>9997598
You're speaking as if I don't know how to treat nonstick surfaces.

I never use metal utensils or abrasive pads or even put my nonstick skillets in the dishwasher. I always use wooden or silicone spatulas and wash with a sponge. They always get fucked over time.

>> No.9997608

>>9997604
I've had my $40 Tefal non-stick pan for 3 years of regular use. The coating isn't coming off and it's still non-stick, I could probably fry an egg in it with no oil.

>> No.9997611

I've got Williams Sonoma Calphalon Elite non-stick pans--advertised as capable of withstanding metal utensils. Don't fall for the meme like I did: they're scratched as fuck and slowly giving me Alzheimer's.

But honestly OP, it's probably because I ruined them by whisking salty liquids.

>> No.9997813

>>9997577
This
It takes a while to build seasoning but once it's there it remains forever with proper care and maintenance.

>> No.9997859

>>9997604
Youre acting as if you dont knownhow to treat nonstick pans.

If youre not scraping them up then you are either overheating the pans or buying completely crappy ones.

>> No.9999973

>>9997577
>>9997813
Thinking of getting a large cast iron pan but am currently short on space. Can I actually store it in the oven (even when using the oven) or is that just a meme that will damage the seasoning?

>> No.9999999

Ive had a ceramic pan for a few years of regular use with no issues, but its mainly just for over-easy eggs and omlettes

>> No.10000014

>>9999999
FUCKING WASTED

>> No.10000015

>>9999999
>>9999999
>>9999999
BASED EGGPOSTER

https://www.youtube.com/watch?v=r1BCfjbne3s

>> No.10000027

>>9999999
>Ceramic
Two nice gets

>> No.10000029

>>9999999
you were supposed to say niggers.

>> No.10000037

>>9999999
noice

>> No.10000039
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10000039

>>9999999
FUCK YOU

>> No.10000046

>>9999999
you fucking faggot

>> No.10000053

ceramic pans are for over-easy eggs and omlettes. the digits are LAW

>> No.10000054
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10000054

>>9999999
Well it could have been worse..

>> No.10000057

>>9997562
what do you have against cast iron? properly maintained it will last literally generations

>> No.10000066

>>10000057
SHUT YOUR FUCKING COCKSUCKER AND CHECK THEM! CERAMIC PANS ARE FOR OVER EASY EGGS AND OMLETTES!

>> No.10000071
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10000071

>muricans season their pan instead of their food

>> No.10000092

>>10000071
>Europeons suck farts out of homeless disabled children and think Oasis is better than the Beatles.

>> No.10000126
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10000126

>>10000092
*deep frying intesifies*
>wa la perfect pan just use enough canola oil

>> No.10000147

>>9999999
>CERAMIC PANS ARE FOR OVER EASY EGGS AND OMLETTES!
it was written

>> No.10000178

Using them propwely, la creuset will last a decade or more, but if you usr metal tools itll damage it

>> No.10000218

>>9999973
You can store it in the oven even when its in use. Just oil it up when youre using itfor long periods of time

>> No.10000243
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10000243

>>9997611
Drink Fiji bottled water regularly to remove aluminum from your body. It is one of the few bottled waters that has silica in it and silica is what helps your body excrete aluminum. Food can lids also mostly contain aluminum, so when you cut open your cans, some aluminum drops into your food.

>>9999999

Damn.

>> No.10000340
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10000340

>>9999999

>> No.10000352
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10000352

>>9999999

>> No.10000359

>>9999999
Eggs confirmed for chad breakfast

>> No.10000427

>>9999999
Kill yourself

>> No.10000428

>>9999999
Eggs confirmed patrician.

>>10000000

>> No.10000435
File: 3.27 MB, 4032x3024, 20171228_181643.jpg [View same] [iqdb] [saucenao] [google]
10000435

>>9999999
Seven 9s. What a waste.

>> No.10000469

>>9997562
how has no one mentioned carbon steel yet? Seasons like cast iron at a fraction of the weight. Eggs dance off mine

>> No.10000486

>>9999999
WOOOOOOOOOOOW

>> No.10000488

>>9999999
Well, looks like I have to buy ceramic now.

>> No.10000510
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10000510

>>9999999
I JUST WANTED A DISCUSSION ABOUT NICHE USES FOR CERTAIN TYPES OF NONSTICK PANS, I DIDNT WANT THESE DIGITS.

MY (YOU)S ARENT EVEN WORKING.

>> No.10001298
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10001298

>>9999999
THAT'S A LOT OF NINES ANON!

>> No.10001367

>>9997562
I have a small pan I cook nothing but gentle things in and it's still in good shape after about four years, just baby it as much as the cast iron pans and it'll be fine.

>> No.10001403

I hate ceramic pans.

They aren't nonstick like teflon.

Check em

>> No.10001430

>>9997583
Paderno is great bang for your buck. And if anyone cares, I believe they're made in Canada.

>> No.10001451

>>9997562
This.
>>10000469
While I prefer cast iron for it's heat retention. Carbon steel is the next best thing. Lighter and thinner than cast iron and it can be seasoned. Carbon steel is commonly used in restaurants.

>> No.10001726
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10001726

>>9999999
What a day to be alive

>> No.10002008

>>9997562
>What is a good nonstick pan that will never lose its nonstick properties with proper care?
Doesn't exist. The best will need to be replaced after 2 years of regular use.

>>9997577
Cast iron isn't nonstick. It's cast iron. Nonstick doesn't require a ton of fat to keep food from sticking.

>> No.10002056

>>10002008
You don't understand how cast iron works do you?

>> No.10002371
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10002371

>>9999999
holy shit dude

>> No.10002475

>>9999999
Witnessed.
It is spoken: ceramic pans it is

>> No.10002644

>>9999999

9+9+9+9+9+9+9=63

6+3=9

NEIN!!

>> No.10003243
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10003243

>>9999999
Fuuuuuck

>> No.10003252
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10003252

>>9997562
i just buy some middle tier Tefal for like 25-30 euros and it usually lasts me for at least 5-6 years.
I think my last one would've lasted me even longer, but my retarded ex gf thought its a good idea to make her breakfast with metal tools and scratched the shit out of it

>> No.10003326

Nonstick is carcinogenic. NEVER use one under any circumstances. Not even once. And avoid eating anywhere that does use one.

>> No.10003500

>>9999999
Don't mind me just looking for
>>10000000

>> No.10003691

>>9999999
Actually good get

>> No.10003773

>>9999999
On topic gets are best gets. Ceramic pans confirmed for best pans.

>> No.10004653

>>9999999
bruh i have a ceramic pan and hate making eggs with it
it comes out all plasticky

>> No.10004721

>>10004653
His numerals beat yours though.

>> No.10005550

>>9999999
checked. buying ceramic pan now.

>> No.10005701

>>9999999
Brb getting a ceramic pan

>> No.10005709

In professional use you’re lucky to get a month out of a nonstick pan. Granted they get beat to fuck like everything in a restaurant kitchen but the stainless we have can last a couple years which is approximately 2.5 lifetimes in a home setting

>> No.10005765

>>9997562
Don't use fucking metal utensils on nonstick pans.

God, how fucking hard is it to use your brain.

> You will never have a nonstick pan last more than a year without getting scratched to all hell.

>> No.10005924

>>10000000

>> No.10005973

>Non-stick

Non-stick sucks. Get a high quality pan. All-Clad d5, use silicone/wood on it. Should last you fucking forever.

>> No.10005985

>>9999999
Looks like I'm in the market for ceramic pans. What kind should I get?

>> No.10007461

>>10005973
Yeah good luck making perfect eggs without them cooking on a lake of oil with a stainless skillet.

Nonstick is an essential component of any kitchen.

>> No.10007591

>>10002056
not him, but I don't, so how?

>> No.10007607

>>10002056
>>10007591
never mind

>In a properly seasoned cast iron pan, one that has been rubbed with oil and heated repeatedly, the oil has already broken down into a plastic-like substance that has bonded to the surface of the metal. This is what gives well-seasoned cast iron its non-stick properties, and as the material is no longer actually an oil, the surfactants in dish soap should not affect it.

>> No.10007821

>>10003252
hope you got rid of it immediately after she did that

>> No.10008028

>>9999999
>ceramic pan
How delicate are these? Do I absolutely have to use a silicon spatula?
Can I clean it with steel wool, or even a scourer sponge?

>> No.10008064

>>10002056
Yes, I do.

And you don't use a large helping of oil, shit sticks to it.

Do you know how "nonstick" works? Hint: minimal fat.

>> No.10008143

>>9999999
based fucking eggposter holy shit

>> No.10008412

>>10008028
Ive only used the basic black plastic spatulas (dunno what material), and Ive never had anything stick to it that I couldnt just wipe of easily with paper towel and then give it a quick rub with the soft end of the sponge when I wash other dishes.

Recently got a dishwasher though and so far its standing up to that as well.

>> No.10008423

>>10008412
Good stuff. Thanx, man.

>> No.10008535

>>9997562
ALL nonstick pans eventually lose their nonstick. ATK has recommendations on the best while not going too expensive since you WILL have to throw it away.