Best, Most Durable Non-Stick Fry Pan

Best, Most Durable Non-Stick Fry Pan

Notices

» Site Navigation
Home Page The Villages Maps The Villages Activities The Villages Clubs The Villages Book Healthcare Rentals Real Estate Section Classified Section The Villages Directory Home Improvement Site Guidelines Advertising Info Register Now Video Tutorials Frequently Asked Questions
» Newsletter Signup
» Premium Tower
» Advertisements
» Trending News
» Tower Sponsors




















» Premium Sponsors
» Banner Sponsors
» Advertisements
Closed Thread
 
Thread Tools Display Modes
  #11  
Old 06-19-2018, 07:30 PM
Carla B Carla B is offline
Platinum member
 
Join Date: Mar 2008
Location: South of 466
Posts: 1,778
Default

The thing that bothers me with cheap, non-stick fry pans is that after they wear out in a year or two, they go to the land-fill and that bothers me, but I don't have an answer.

Last edited by Carla B; 06-20-2018 at 11:07 AM.

  #12  
Old 06-19-2018, 08:13 PM
Dr Winston O Boogie jr's Avatar
Dr Winston O Boogie jr Dr Winston O Boogie jr is offline
Sage
 
Join Date: May 2012
Posts: 6,079
Default

Quote:
Originally Posted by Fredster View Post
Check out the Farberware Millennium non-stick fry pan.
I have gotten 15 plus years of use from them, since I don’t abuse them!
What I believe really breaks down non-stick coatings is using too high a heat level.
The Millenium pans do not require high burner settings due to their construction.
PTFE (Teflon) breaks down under high heat, but ceramic does not.
__________________
The Beatlemaniacs of The Villages meet every Friday 10:00am at the O'Dell Recreation Center.

"I never considered a difference of opinion in politics, in religion, in philosophy, as cause for withdrawing from a friend." - Thomas Jefferson to William Hamilton, April 22, 1800.
Sponsored Links
  #13  
Old 06-19-2018, 08:25 PM
waterlily waterlily is offline
Member
 
Join Date: Feb 2015
Location: Dunedin
Posts: 57
Default

The All Clad mentioned before is by far the best pan. They can cost upwards of $125.

I have been using a $25 copper pan from TJ Maxx for over a year now. Best inexpensive non-stick I've used at home and it still looks brand new. NO TEFLON! .

Never put cold water on a hot copper pan, they warp. That is the only thing you need to know
  #14  
Old 06-19-2018, 08:34 PM
retiredguy123 retiredguy123 is offline
Soaring Eagle member
 
Join Date: Feb 2016
Posts: 2,155
Default

I don't think that any non-stick pan you buy will last very long. I read somewhere that the best thing to do is to buy cheap non-stick pans from discount stores and just throw them away when they are no longer non-stick. Stores like Bealls and TJ Max always seem to have a pan for sale that is extremely inexpensive.
  #15  
Old 06-20-2018, 12:45 AM
queasy27 queasy27 is offline
Veteran member
 
Join Date: Mar 2011
Posts: 545
Default

Hard anodized pans aren't made with Teflon and should last longer.
Hard Anodized Cookware vs. Non-stick Cookware: what is the best non stick cookware?

My main set is hard anodized, but they're heavy. I prefer this T-Fal deep cooker which is still in good shape after 4 years of almost daily use. Just don't run cold water on it while it's hot or it tends to warp. I prefer to wash by hand so have never put it in the dishwasher. I don't have metal utensils.

Amazon.com: T-fal C96933 Excite Nonstick Thermo-Spot Dishwasher Safe Oven Safe PFOA Free Jumbo Cooker Cookware, 4.5-Quart, Blue: Kitchen & Dining
  #16  
Old 06-20-2018, 05:53 AM
l2ridehd's Avatar
l2ridehd l2ridehd is offline
Sage
 
Join Date: Dec 2007
Location: Bridgeport At Miona Shores
Posts: 3,396
Default

Unfortunately the correct answer is the one you don't want to hear. Cast iron seasoned and washed correctly is truly non stick and lasts forever. I have a 14 inch, 12 inch and two 10 inch that I have been using for 40 plus years. The only other non stick I use is a 10 inch copper clad for fried eggs. And that is because the cast iron is just to heavy for me to flip them in the pan. And by only using the copper clad for eggs and using no utensils in it, it to seems to last forever.

Every other kind of clad pan will get almost invisible scratches in the finish and then stuff will stick. If you are very careful, only use wooden utensils, cool before washing, they will last a long time, but eventually the minor invisible scratches happen and then they will not work.


Cast iron I can use any type utensil, drop it, finish all cooking in the oven, plunge it in cold water when it is scalding hot, it is pretty much indestructible. And there is no other pan that I can put on a burner on high heat, leave it for 10 minutes, drop a seasoned steak or delicate scallops into it and get a perfect sear every time. Then finish it in the oven.

If you learn how to care for and cook with cast iron you will never need anything else.
__________________
Life is to short to drink cheap wine.
  #17  
Old 06-20-2018, 06:06 AM
ColdNoMore's Avatar
ColdNoMore ColdNoMore is online now
Sage
 
Join Date: Apr 2016
Location: Between 466 & 466A
Posts: 8,702
Default

Are Nonstick Pans Safe?

Quote:
The Biggest Danger with Nonstick Cookware

However, even without PFOA, overheating these pans can still create problems. When the pans get too hot, compounds in the coating can be released as fumes. These fumes can cause flu-like symptoms in humans and can actually be lethal to birds. (Many bird owners choose not to even keep nonstick cookware in the house, just to prevent accidents.) Overheating the pans can also make the coating less effective.

Polytetrafluoroethylene starts to dissociate at about 300 degrees Celsius or about 600 degrees Fahrenheit, releasing toxic fumes into the air. An empty pan can reach 500 degrees F in less than 2 minutes. Cooking foods over a high burner can also put you in the danger zone.

Although you probably wouldn’t overheat the pan on purpose, stuff happens. The phone rings or someone comes to the door and a pan gets left on the burner by accident.
Like it or not, using a well-taken care of cast iron pan (particularly compared to the cheaper non-stick varieties)...is still the way to go.
__________________
Standing up for the underdog and against bullies...every chance I get.
  #18  
Old 06-20-2018, 06:07 AM
ColdNoMore's Avatar
ColdNoMore ColdNoMore is online now
Sage
 
Join Date: Apr 2016
Location: Between 466 & 466A
Posts: 8,702
Default

Quote:
Originally Posted by l2ridehd View Post
Unfortunately the correct answer is the one you don't want to hear. Cast iron seasoned and washed correctly is truly non stick and lasts forever. I have a 14 inch, 12 inch and two 10 inch that I have been using for 40 plus years. The only other non stick I use is a 10 inch copper clad for fried eggs. And that is because the cast iron is just to heavy for me to flip them in the pan. And by only using the copper clad for eggs and using no utensils in it, it to seems to last forever.

Every other kind of clad pan will get almost invisible scratches in the finish and then stuff will stick. If you are very careful, only use wooden utensils, cool before washing, they will last a long time, but eventually the minor invisible scratches happen and then they will not work.


Cast iron I can use any type utensil, drop it, finish all cooking in the oven, plunge it in cold water when it is scalding hot, it is pretty much indestructible. And there is no other pan that I can put on a burner on high heat, leave it for 10 minutes, drop a seasoned steak or delicate scallops into it and get a perfect sear every time. Then finish it in the oven.

If you learn how to care for and cook with cast iron you will never need anything else.
YEP!
__________________
Standing up for the underdog and against bullies...every chance I get.
  #19  
Old 06-20-2018, 06:12 AM
karostay's Avatar
karostay karostay is online now
Platinum member
 
Join Date: Sep 2011
Location: Conn/Maine / St James
Posts: 1,517
Default

Nothing like cooking on well seasoned cast iron
When properly maintained virtually stick free ..All I use
Everything else is a gimmick
__________________
Don't take life Too Serious ..It isn't permanent
  #20  
Old 06-20-2018, 07:05 AM
DeanFL's Avatar
DeanFL DeanFL is offline
Veteran member
 
Join Date: Dec 2012
Location: Gilchrist
Posts: 782
Default

very topical thread here. We have salmon for dinner about 3x weekly. We both love it and consider it one of the healthiest (and yummiest) meals.

Typically get a pound piece-as thick as possible at either Aldis or Walmart neigh market- fresh,with skin on...and farm raised, normally from Chile.

I prepare the salmon by slicing into 4-5 oz pieces, so 2 dinners for 2 per lb (normally 7.99lb) Dry off each with paper towel, then a drop of olive oil on the non-skin side. A bit of salt on my piece then Mrs Dash and a spinkle of basil.

Have always used a teflon-type pan, but 8mos ago bought a white ceramic pan as the teflon ones seemed to last less than a year before...sticking and very tough to clean.

The ceramic pan started to behave like the old teflon, food sticking etc. OUR MAIN PROBLEM is ELECTRIC COOK TOP (South of 466a). I like to sear the fish or veggies for stir-fry a bit and heat is med-hi. The elec seems to focus hot spot in the center of the pan causing a very hot spot there. So just last week shopped for a new pan - got, at WM, T-fal 12" 'Pro-glide Heat Mastery' Seems to be a thicker pan all around, and hopefully will distribute heat better. Time will tell.

Would love to cook with gas-or propane, and use cast iron, but...no-go.
__________________
I have CDO. It's like OCD but all the letters are in alphabetical order - AS THEY SHOULD BE.
Closed Thread

Tags
cast, iron, non-stick, durable, care

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 07:51 PM.