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I also use a couple of carbon steel pans, they're not quite as good as they need a bit of care with the seasoning but once sorted they're fantastic.
Lastly, stainless steel pans are tough (if you get a good one) and easy to clean even if it sticks as you can use a steel sponge thing easy enough.
Non stick pans are mostly disposable.
I have both steel (de Buyer), stainless and non-stick. I wholeheartedly agree that seasoning steel/iron pans is a fantastic way to go, but I do a lot of cooking (risotto, tomato-based sauces etc) that require a long cook with a fair amount of liquid. For this task, the non-stick wins hands down. Otherwise I would be re-seasoning after each cook.
For cooking that is *only* frying, I use the iron.
Adam
For eggs and anything quick to cool. A carbon steel pan is much easier to use. Same technique in seasoning and maintenance as cast iron but lighter and quicker to get up to temp.
Otherwise we have a couple of Le Creuset pans and a few stainless steel. It seems quite rare that anything sticking is all that much of a problem. My youngest son managed to burn on about half an inch thick of pasta bake onto the bottom of a Le Creuset pan the other day but a bit of soaking and a bit of scrubbing all came good.
gaffa tape
Which means if you heat your non-stick pan hot enough, the teflon will come off. It takes prolong heat source without any food on it mine, quite difficult to do accidentally at home with home hob but it is possible if you really try.
Im sure it's not just high heat with the Teflon etc - is there not a priming compound that acts as an 'adhesive' between the metal and the Teflon?
By far the worst for non-stick Ive had was a LeCreuset cast iron-with-coating frying pan. Great for cooking steaks etc, but impossible to season and very burny-on-non-non-stick!
Adam
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Anyyway, any discussion about saucepans always gets me thinking about Malcolm, school days and the reasons I never had a career in comedy...
* I think the end days of Tower Housewares which became part of Russell Hobbs.