3 ms·

I hear your argument about the needs of tenants and don’t disagree about your general point. I just wanted to add that I’ve given up entirely on non-stick skill

I hear your argument about the needs of tenants and don’t disagree about your general point. I just wanted to add that I’ve given up entirely on non-stick skillets. The finish inevitably comes off that I probably ate or it loses it’s non-stick properties (presumably from microscopic portions coming off that I probably ate) and I have to bin it. So I actually do cook scrambled eggs (and omelets) in a well seasoned carbon steel pan. I’ve made eggs fried over easy in my cast iron. It requires butter and the pan has to be the right temperature (it sticks more if you start too cold), but it’s doable. It does stick a touch more than non-stick, but it’s not difficult to clean by any measure.

awild 5y ago
I had the same experience as you. Thought I was doing something wrong and went with an expensive coated pan. Still lost its nonstick after a year. Have since changed to uncoated pans from tramontina. It took some time understanding temperatures with the pans as sticking and burning both can be avoided, but are much more apparent with these. I actually asked a salesperson to upsell me their expensive coated pans and the amount of work they laid out was basically the same as my uncoated pans, except that mine will not stop working because some proprietary magic dust isn't working anymore
pivo 5y ago
We’ve been using All Clad non-stick pans (below) heavily for maybe 8 years and they haven’t lost their non-stickiness. We tried many others, including a different kind of All Clad non-stick that didn’t last even a year, we’re very happy with these. https://www.amazon.com/All-Clad-E785S264-Anodized-Nonstick-Dishwasher/dp/B0170TFNXM/ref=sr_1_5?gclid=Cj0KCQiAwqCOBhCdARIsAEPyW9nzLA8sl0kVg5nSLGdr5I4kUS6aiG0PyxQWDt7hJbCHG5Ok7FPU1YEaAgeFEALw_wcB&hvadid=241617972422&hvdev=c&hvlocphy=9001989&hvnetw=g&hvqmt=e&hvrand=11424589371465451996&hvtargid=kwd-384462373350&hydadcr=4702_10064608&keywords=all-clad+non-stick+frying+pan&qid=1640522230&sr=8-5 https://www.amazon.com/All-Clad-E785S264-Anodized-Nonstick-D...

awild 5y ago

I had the same experience as you. Thought I was doing something wrong and went with an expensive coated pan. Still lost its nonstick after a year. Have since changed to uncoated pans from tramontina. It took some time understanding temperatures with the pans as sticking and burning both can be avoided, but are much more apparent with these. I actually asked a salesperson to upsell me their expensive coated pans and the amount of work they laid out was basically the same as my uncoated pans, except that mine will not stop working because some proprietary magic dust isn't working anymore

pivo 5y ago

We’ve been using All Clad non-stick pans (below) heavily for maybe 8 years and they haven’t lost their non-stickiness. We tried many others, including a different kind of All Clad non-stick that didn’t last even a year, we’re very happy with these. https://www.amazon.com/All-Clad-E785S264-Anodized-Nonstick-Dishwasher/dp/B0170TFNXM/ref=sr_1_5?gclid=Cj0KCQiAwqCOBhCdARIsAEPyW9nzLA8sl0kVg5nSLGdr5I4kUS6aiG0PyxQWDt7hJbCHG5Ok7FPU1YEaAgeFEALw_wcB&hvadid=241617972422&hvdev=c&hvlocphy=9001989&hvnetw=g&hvqmt=e&hvrand=11424589371465451996&hvtargid=kwd-384462373350&hydadcr=4702_10064608&keywords=all-clad+non-stick+frying+pan&qid=1640522230&sr=8-5 https://www.amazon.com/All-Clad-E785S264-Anodized-Nonstick-D...