i am in need of something better than t-fal/faberware and that level of cookware.

i want non-stick.

i want USA made so that horrible chemicals are not used in creating the non-stick surface (read: china!)

i want it to be somewhat reasonably priced but it does not have to be cheap.

a cool-to-grab handle would be appreciated.

i welcome any and all thoughts.

(i am already an avid user of cast-iron.

i have a full range of lodge pans.

but sometimes i need non-stick.)

thanks in advance.

thumbs up.

rob



Edited 1 time(s). Last edit at 03/17/2019 06:43PM by robfilms.

Jeez, might as well ask for it to have a lid, too.

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Saint Cloud, Minnesota, where the weather is wonderful even when it isn't.

Actually, I think most of Calphalon's products are still made in Ohio somewhere. I don't use non-stick pans and have an induction range so I'm limited.

I had two Caphalons' coating bubble up within two weeks. And, I wasn't using too high a temperature. Now I just get them at Sam's or even Walmart and chunk them when they wear out.

Next thing he will want a made in USA light bulb. =)

Pretty sure Tramontinas are "made" in the USA, but parts come from somewhere else.

Ieve seen them at costco too.

And that whole "non stick pan coating will give you cancer" is mostly just a fantasy.

[www.amazon.com]

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Edited 999 time(s). Last edit at 12:08PM by jdc.

Out of curiosity, what are the items you require non-stick that cast iron is not sufficient?

I am also a cast iron fiend, and also steel user, and have never found a need for non-stick.

I picked up a tramontina pan to replace a worn pan (tip: don't use high heat with non-stick) and I've been very satisfied with it.

[thewirecutter.com]

Good luck with the 'made in the usa' bit. if you find something, let us know.

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[www.usalovelist.com]

don't use non-stick neither. or is it niether?

while there may be no truth to the rumour of non-stick causing cancer, the crap peels every time we had one. stainless, enameled cast iron, and cast iron for us.

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"one door closes and another window opens"
Vlad the Impailer.

Quote
Fritz
the crap peels every time we had one

my non-stick pan has one use - politely suggesting that food should warm.

Quote
Fritz
[www.usalovelist.com]

don't use non-stick neither. or is it niether?

while there may be no truth to the rumour of non-stick causing cancer, the crap peels every time we had one. stainless, enameled cast iron, and cast iron for us.

Its not the peeling stuff, its the off gas thats the issue.

you might want to try places like homegoods, marshalls, etc for calaphon usion from the list above

im 99.9% sure we have this pan, from HG, was hafl the cost

[www.amazon.com]

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Edited 999 time(s). Last edit at 12:08PM by jdc.

Don't know of any, but you may have some luck looking at restaurant supply shops.

I use cast iron, vintage pans, and those get pretty close to non stick with repeat use.

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An underwater guy who controlled the sea
Got killed by ten million pounds of sludge from New York and New Jersey

How about enamel covered cast iron?

America's Test Kitchen came to the conclusion that they all wear out, and there wasn't anything that really lasted.
They ended up recommending just getting the T-Fal, and replacing it every year (since the T-Fal was both moderately good quality, and cheap).
That's what I've ended up doing. I just get a new T-Fal every year.

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Paul F.
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A sword never kills anybody; it is a tool in the killer's hand. - Lucius Annaeus Seneca c. 5 BC - 65 AD
----
Good is the enemy of Excellent. Talent is not necessary for Excellence.
Persistence is necessary for Excellence. And Persistence is a Decision.
--

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--
Eureka, CA

I like Calphalon Unison, the Slide variety. It’s made in the US, and the handle stays cool. I have some that are 2-3 years old and they are holding up fine and I’m not gentle. They’re the main reason I haven’t yet moved to an induction cooktop, since they’re not compatible.

I bought an All Clad d5, when I was thinking about buying a new cooktop, but it’s much thinner, and not coincidentally, the bottom is not totally flat. It’s convex. Like add some liquid and it makes a halo as it spreads to the outermost edge. Junk. I actually returned it and got a new one back which was just slightly better. Still junk though. I don’t know how quickly the coating would fail because it’s a pan of last resort. It’s probably dusty.

Calphalon used to make even better nonstick ware, but the Unison line is okay and cheaper. I’ve never had the nonstick coating flake off, the way it will on TFAL. Instead after a few years it’s just a little more sticky than it used to be. Which is fine for just about everything except maybe a French omelet. I expect another couple years of service out of the current pans.

Edited to add: I have stainless pans, ceramic coated pans, five or six cast iron pans ranging from basic Lodge to Iwachu, a steel pan. Nonstick definitely has its place. I am not going to clean a couple steel or cast iron pans every single night.



Edited 1 time(s). Last edit at 03/18/2019 01:01AM by Mike Johnson.

We have had great results from the Cuisinart cil 22-26bb pans. We use at med-low gas heat. Great for eggs and such.
They take standard 8"-12" glass dome lids from our American Kitchen Stainless pans.
[www.amazon.com]

Lodge cast iron skillet

Quote
Pam
Lodge cast iron skillet

He has several Lodges.

no direct experience with these but I had them in my shopping cart for a while. Read reviews and decide for yourself

[www.amazon.com]

I have this one, bought about 7 years ago, probably time to replace it

[www.amazon.com]

I do not recall if this was made in USA (does not say on the bottom), but it was pretty durable for our use.

so that horrible chemicals are not used in creating the non-stick surface (read: china!)

You mean to say melamine isn't a good non-stick coating?!


And that whole "non stick pan coating will give you cancer" is mostly just a fantasy.

Given that 'mostly' can be as little as 51%, I'd be curious about more detailed info.

Just curious though as I seldom use non-stick surfaces anyway, and I'm olde enough that using cookware that might that might shorten my life at some point probably wouldn't do so considerably.

---

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Quote
RAMd®d
Given that 'mostly' can be as little as 51%, I'd be curious about more detailed info.

I too. Wife bought a non-stick pan that's a good size for omelets. Otherwise, we use cast iron.

/Mr Lynn

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On the river in Saxonville.

i am NOT surprised that this is such a "sticky" topic

thank you for your thoughtful responses.

i will continue the hunt.

thumbs up.

rob

Rob,

I second Paul's advice. At some point, _everything_ you use for cooking is going to be a source of issues. As long as you stick with a model from a quality brand that has been tested and confirmed to be a great pan, use it until you see signs of wear and tear. At that point, replace it with a new pan.

Wirecutter offers solid choices. So does Consumersearch, Consumer Reports and America's Test Kitchen.

Here's a link to the Consumersearch article:

[www.consumersearch.com]

I'm a fan of some models from Calphalon and definitely enameled cast iron from Lake and Lodge and Le Creuset. 'course, if possible, I'd choose a model that is dishwasher-safe for easy cleanup. Yes, there are skills that can be thrown into the dishwasher.

That said, you also need to check out the recommended models in person. My wife and I were looking at stainless steel cookware and immediately took models from All-Clad out of the running. Way too expensive and the handles were awful.

Robert

Rob,

Found this deal on America’s Test Kitchen’s top rated non-stick skillets:

[shop.americastestkitchen.com]

Robert

I recommend one of the Meyer Commercial skillets on this page. Note that Meyer is the 3rd largest manufacturer of cookware in the USA, including many of the brands that you are all familiar with.

[www.potsandpans.com]

My BIL (a former chef) now sells Kitchen supplies directly to Hotels and Restaurants and this is what he recommends (and I own and use every day!).

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Aloha, Ken


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Quote
Robert M
Rob,

Found this deal on America’s Test Kitchen’s top rated non-stick skillets:

[shop.americastestkitchen.com]

Robert

robert m-

i missed it.

darn ;-(

thanks for the kind thought and effort.

thumbs up.

rob

You asked the right person! I am a kitchen gadget "nut." Just ask Mavis.
I started years ago with more AllClad stainless pans than a private citizen has a right to own. I couldn't use teflon pans because of our bird, Precious.
I did try one pan years ago and had a bad incident, leaving it unattended on a burner for a few minutes. Suddenly I heard Precious screaming like crazy and quickly took care of the situation.
A while after that happened, I attended a Kitchenware trade show and got to talking with the president of Scanpan. I told him about the issue with birds and how large the pet bird market would be for a non-stick that would be safe. He was very receptive and promised to look into whether their product would be safe for birds. Unfortunately, they weren't.
For a long time I avoided non-stick, but more recently the manufacturers have begun using a safer formulation.
Based on a high recommendation on America's Test Kitchen, I purchased several T-fal pans.They were okay for a while, but cheaply made and wore out quickly.
There was a great promotion on AllClad hard anodized pans, so I picked up a set.
Turned out to be very heavy and I couldn't say that I was overly impressed.
Recently, while shopping in Macy's houseware I ran across a tremdous buy on an Analon pan. I have to say that, by far, it's the best pan that I have ever owned. I love so much that I bought the company...just kidding! But I have added several more pans to my collection and they have become my most used kitchen product.
Analon has quite an array of products, so I want to identify the pans that I am using as having a bronze finish. They are heavy (quality product), but not so much so that they are uncomfortable to work with.
If you have the time, promtions for these pans seem to come up with some frequency. Besides Macy's I bought several at Kohls on sale and with an additional 30% discount as a card holder.
I would sugggest shopping for a deal if you are not in a hurry.
You will enjoy cooking with these pans.
BTW, they are outsourced to many countries, but you will be able to judge the quality if you check them out. Buying from Macy's and Kohls, I knew that they have liberal return policies if you are unhappy with a product.
Let us know what you go with.
GeneL

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gl @ Dana Point, CA

I have a set of pans with Teflon that are 40 years old. I'm not home now and don't remember the brand. They are aluminum or some sort of alloy and are very sturdy and have kept their shape nicely. However, the Teflon is gone from the bottoms although they still come clean in the dishwasher - as long as I scrape the egg off or soak the bottoms with water for a few hours. They all got really hot before I knew better.

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Saint Cloud, Minnesota, where the weather is wonderful even when it isn't.

I just remembered that I have two AllClad hard anodized pans in the back of our car. 8" and 10" ...I bought them on a Bed, Bath & Beyond package promo. Paid $50 for the pair. I was going to return them, but if you would want them for the $50 plus shipping, let me know.
Look them up so you know what they are.

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gl @ Dana Point, CA