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Recommend A Good NonStick Skillet

rhinefire

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Can anyone recommend a non-stick skillet that actually is non-stick?
 
Can anyone recommend a non-stick skillet that actually is non-stick?

This is an economic skillet. I only have the skillet. I basically only use it for eggs and grilled cheese sandwiches. Pros: cost, slick surface, clean up, lifetime warranty,(haven't verified that yet). Cons: thin material, after heating the skillet gets 'soup dished' (spins very easily on the flat cooktop).
There is a 'seasoning' procedure and I admit to not following the procedure.

https://r.search.yahoo.com/_ylt=A2K...are-sets/RK=2/RS=5PcCfqRluZtgXYZ1CJkgV_HxggA-
 
Can anyone recommend a non-stick skillet that actually is non-stick?

No. However, using a quality stainless steel is a better cooking choice than any non-stick coating. Non stick coatings will leach into whatever you're cooking and likely be toxic over the long run.

If your goal is to minimize fat intake, dietary lipids, remember you need those lipids in small amounts to maintain health. Using monounsaturated lipids like olive, rapeseed (canola), nut and seed oils, like walnut and sunflower will reduced negative effect lipid intake, and a thin brushing of oil will keep your food mostly non-stick as long as you cook at low temperatures. Burnt foods can be more toxic than any lipids, no matter how good you think burnt foods taste.

Be more concerned about transfat acid lipids, hydrogenated oil, like margarines, palm and coconut oils.

The exception for high temperature cooking is deep frying, which seals the food being deep fried, preventing lipid absorption by the food. If fried food is soggy, the temperature wasn't high enough or it was cooked for too long. Rule of thumb, any lipid solid at room temperature shouldn't be consumed. Butter, because of other compounds which negate dietary effects is an exception.
 
Can anyone recommend a non-stick skillet that actually is non-stick?

A well-seasoned cast iron pan is pretty non-stick. We've got 8 or 9, different sizes and configurations. It's all I use.
 
Stainless steel. Good quality. If the food is sticking, that means it's not ready to flip yet.
 
For non stick, I buddy of mines calpholon pan has lasted him a looooong time, I'll admit. They're about 100 bucks, though.
 
I've seen these new ceramic nonstick skillets. I have yet to buy one and try it out though.
 
I've seen these new ceramic nonstick skillets. I have yet to buy one and try it out though.

Me neither. I fell into that trap with the knives. Didn't like them. Give me steel, or nothing.
 
No. However, using a quality stainless steel is a better cooking choice than any non-stick coating. Non stick coatings will leach into whatever you're cooking and likely be toxic over the long run.

If your goal is to minimize fat intake, dietary lipids, remember you need those lipids in small amounts to maintain health. Using monounsaturated lipids like olive, rapeseed (canola), nut and seed oils, like walnut and sunflower will reduced negative effect lipid intake, and a thin brushing of oil will keep your food mostly non-stick as long as you cook at low temperatures. Burnt foods can be more toxic than any lipids, no matter how good you think burnt foods taste.

Be more concerned about transfat acid lipids, hydrogenated oil, like margarines, palm and coconut oils.

The exception for high temperature cooking is deep frying, which seals the food being deep fried, preventing lipid absorption by the food. If fried food is soggy, the temperature wasn't high enough or it was cooked for too long. Rule of thumb, any lipid solid at room temperature shouldn't be consumed. Butter, because of other compounds which negate dietary effects is an exception.

You should have stopped after "No".
 
I have Green Life, from Target of some place like that, coating is gray, also 2 of the latest "as seen on TV"copper pans....no thin ones that may warp. All work fine if you don't overheat them, or salt the food while it is still in the pan. Wipe them with a paper towel right after using them.....and never use metal utensils in them. I use them mostly for eggs, wife uses them for grilled sandwiches.
And I don't let kids or grandkids use them without training them first....

My favorite pots are Miracle Maid, anodized outside, stainless inside. They are old but well cared for...
 
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Use Pam spray for cooking.
Spray it around a few times and call it a day.
 
I like T-Fal and my recommendation is to buy cheaply at Home Goods or the like, and toss after a couple years. They all stop working sooner rather than later.
 
A well-seasoned cast iron pan is pretty non-stick. We've got 8 or 9, different sizes and configurations. It's all I use.

I prefer the vintage ones.. they are milled smoother on the inside. The modern ones are not milled on the inside to be smooth to save money. Some of the older cast iron is quite collectable.
 
A well-seasoned cast iron pan is pretty non-stick. We've got 8 or 9, different sizes and configurations. It's all I use.

It is, and cast iron -- good old basic black with no enamel coating -- is my go-to skillet for most things I cook, but not for everything. I don't use cast iron when:
  • I'm going to deglaze or cook with wine or vinegar;
  • I'm cooking acidic dishes...things with tomato sauces -- a tiny bit of tomato "whatever" added to flavor/"color" something is fine, but a a full-on tomato sauce that I simmer for a couple hours (my bolognese sauce) is something I don't cook in "basic" cast iron if I'm cooking for others. The tomato's acidity can result in some some metal "leaching" and give the sauce a slight metallic quality that some folks may notice. I don't notice it, perhaps because I've been eating spaghetti sauce cooked that way since I was kid and I've never done a side-by-side to taste test for the difference.
  • To cook fish. Cooking fish infrequently is no big deal, but cooking fish/seafood often -- dish-after-dish often -- in a cast iron pan will result in whatever one cooks next taking a bit of the fish flavor. That's something some folks will notice and others will not; it just depends on how sensitive be one's palate. That said, the flavor profiles of the foods cooked right after a single or occasional fish dish need to be widely differing -- fish --> pancakes; fish --> omelette, or some other such -- for the flavor transference to happen otherwise.
  • I'm making desserts that require me to cook something on the stovetop. The most common dessert stovetop cooking I do on the stove is sabayon, caramel/dulce de leche, poaching or sauteing or searing fruits, panna cotta, bananas Foster and simple sauces (usually some sort of fruit-based one) that I use for desserts. The issue isn't that the cast iron itself isn't up to the task; it's that I cook so much savory food in cast iron that I don't want sweets acquiring a savory flavor.
 
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