3 ms·

One thing that I haven't seen mentioned yet is that most of the high-end makers of pots and pans (all clad, le creuset, etc.) also sell their "seconds" at signi

One thing that I haven't seen mentioned yet is that most of the high-end makers of pots and pans (all clad, le creuset, etc.) also sell their "seconds" at significant discounts. You can get them online and at some of their outlet stores. The defects that make them seconds rarely impact their ability to cook. My opinion on pots and pans is that you should consider non-stick pans to be disposable. Even the best ones will have their teflon worn down over time. So I don't waste money on high-end teflon pans. I buy heavy duty aluminum teflon pans from restaurant supply stores. My personal preference for non-teflon pans is enameled cast iron and/or clad stainless steel pans. These pans will last a lifetime. So people should buy ones they're comfortable spending.

tptacek 14y ago
If you don't like eggs, you can also do without the nonstick pan. That's all you'll ever really use it for. Even fish works fine in a well oiled sautee.
- logicalmind 14y ago
  Or if you don't like cleaning. I can usually clean a non-stick pan with a wipe of a paper towel. Unless you're making a pan sauce, you usually can't clean a non-teflon pan as easy.
- infinite8s 14y ago
  If eggs are the only reason for a non-stick pan, you can skip it. I make my eggs (omeletes, scrambled eggs, etc) in a tri-ply calphalon frying pan without much butter or oil (no more than .5 Tbsp) and cleanup is a breeze. The secret is to use room-temperature eggs (this is true of protein in general). If you don't have enough time to let your eggs warm up, just fill a bowl with warm tap water, put the eggs in and by the time you're done the rest of your prep the eggs are the right temp. +1 on the rest of your recommendations though. A good knife and set of pans (all tri-ply or anodized aluminum) helped improve my cooking skills a lot.
  - 4ad 14y ago
    You don't have to keep your eggs in the fridge at all if you consume them in less than a week or so.

tptacek 14y ago

If you don't like eggs, you can also do without the nonstick pan. That's all you'll ever really use it for. Even fish works fine in a well oiled sautee.

logicalmind 14y ago
Or if you don't like cleaning. I can usually clean a non-stick pan with a wipe of a paper towel. Unless you're making a pan sauce, you usually can't clean a non-teflon pan as easy.
infinite8s 14y ago
If eggs are the only reason for a non-stick pan, you can skip it. I make my eggs (omeletes, scrambled eggs, etc) in a tri-ply calphalon frying pan without much butter or oil (no more than .5 Tbsp) and cleanup is a breeze. The secret is to use room-temperature eggs (this is true of protein in general). If you don't have enough time to let your eggs warm up, just fill a bowl with warm tap water, put the eggs in and by the time you're done the rest of your prep the eggs are the right temp. +1 on the rest of your recommendations though. A good knife and set of pans (all tri-ply or anodized aluminum) helped improve my cooking skills a lot.
- 4ad 14y ago
  You don't have to keep your eggs in the fridge at all if you consume them in less than a week or so.