3 ms·

I specifically avoided brand names because it seemed like it might have cheapened my point, but my pan of choice is All-Clad. If I had more money I'd convert ev

by moate 5y ago

I specifically avoided brand names because it seemed like it might have cheapened my point, but my pan of choice is All-Clad. If I had more money I'd convert everything I have to their Copper-Core pans for even better heating. The big appeal for me with these is that they're durable as hell and can take a wide range of temps while being easy to clean/care for. Quick question: Other than for omelettes/pancakes, what's the appeal of non-stick for you? Is this a health issue (cutting down butter/oil) or an ease of use thing? I only ask because I'm (PERSONAL OPINOIN, YMMV) not a fan. I find them much harder to clean/care for and am all too familiar with the fact that often the NS coatings degrade into really bad things which then get pulled into the food. Just looking for your opinion, not trying to start a flame war or say you're wrong.

boring_twenties 5y ago
Well, eggs are kind of a big deal :) I don't think I'm extreme in my butter/oil preferences, for example 1tbsp butter for 2 eggs in an 8 inch pan. There's also pan-grilling -- I usually don't want a fried steak, or salmon fillet, or whatever. Mostly it's just ease of use, especially cleaning. These particular pans, if still hot, can be cleaned by simply running cold water over the hot pan, then wiping it off. Nope, this doesn't warp the pan, I've been doing it for years. On the occasions when the pan isn't hot enough for that, one or two quick passes with a soapy sponge, and it looks brand new. They can also go in the dishwasher, although I personally don't do that. The nonstick coating they use is some proprietary one, not Teflon. It's PFOA-free and durable enough to be used with metal utensils. I don't think any of it gets into the food. I probably sound like a shill at this point, but seriously, I just love these things. I would certainly prefer to not spend ~$100/pan, but after trying one, I ended up with four of them.
- moate 5y ago
  I agree that eggs are a big deal, and I have a non-stick pan that is pretty much only used for eggs, hand washed, and then put away in a cupboard (vs the hanging rack that we use for literally every other pot or pan) I don't believe I've ever measured the amount of oil/butter in which I fry in my life, but I am aware of the opposite end of the spectrum lol. I assumed this was probably the difference in our pan preferences: my solution to sticking is "add more fat". I also tend to make a lot of pan sauces, and non-stick kills that a lot of the time (no fond = sad sauce). While the coating is PFOA free, if you're using metal utensils, SOME of that plastic is coming off. Technically fried/burned food is a carcinogen, so IDK what your tolerance for this risk is but for me non-stick has always felt unneeded and knowing that some of this plastic is winding up in some of my food sometimes.(I'm weird though and find washing dishes meditative, probably due to my years in restaurants) Interesting to get others opinions on this stuff. I could talk knives/pans/kitchen tools for days.

by moate 5y ago

boring_twenties 5y ago

Well, eggs are kind of a big deal :) I don't think I'm extreme in my butter/oil preferences, for example 1tbsp butter for 2 eggs in an 8 inch pan. There's also pan-grilling -- I usually don't want a fried steak, or salmon fillet, or whatever. Mostly it's just ease of use, especially cleaning. These particular pans, if still hot, can be cleaned by simply running cold water over the hot pan, then wiping it off. Nope, this doesn't warp the pan, I've been doing it for years. On the occasions when the pan isn't hot enough for that, one or two quick passes with a soapy sponge, and it looks brand new. They can also go in the dishwasher, although I personally don't do that. The nonstick coating they use is some proprietary one, not Teflon. It's PFOA-free and durable enough to be used with metal utensils. I don't think any of it gets into the food. I probably sound like a shill at this point, but seriously, I just love these things. I would certainly prefer to not spend ~$100/pan, but after trying one, I ended up with four of them.

moate 5y ago
I agree that eggs are a big deal, and I have a non-stick pan that is pretty much only used for eggs, hand washed, and then put away in a cupboard (vs the hanging rack that we use for literally every other pot or pan) I don't believe I've ever measured the amount of oil/butter in which I fry in my life, but I am aware of the opposite end of the spectrum lol. I assumed this was probably the difference in our pan preferences: my solution to sticking is "add more fat". I also tend to make a lot of pan sauces, and non-stick kills that a lot of the time (no fond = sad sauce). While the coating is PFOA free, if you're using metal utensils, SOME of that plastic is coming off. Technically fried/burned food is a carcinogen, so IDK what your tolerance for this risk is but for me non-stick has always felt unneeded and knowing that some of this plastic is winding up in some of my food sometimes.(I'm weird though and find washing dishes meditative, probably due to my years in restaurants) Interesting to get others opinions on this stuff. I could talk knives/pans/kitchen tools for days.