Non Stick Pans that last
Discussion
These last a couple of years used domestically. Non-stick does not like excessive heat so will kill them early.
https://www.nisbets.co.uk/nisbets-essentials-non-s...
https://www.nisbets.co.uk/nisbets-essentials-non-s...
We have some Pyrex branded pans with the Greblon C3+ coating and they have held up really well. They were on offer a few years ago and I bought three in the size we use most because previous experience with tefal pans made me think of them as disposable. Still using the first pan bought in Jan 2016 and it is still non-stick.
Treat your non-stick pans like you treat your car's bodywork and they should last years. No scourers (even plastic), progressive heat-up and cool-down, not hugely high heat, and gentle hand-washing only 
If that's too much hassle (and it was for us for years) then buy cheap ones and chuck 'em in the dishwasher.
Oh, and don't throw them into a stack in the drawer without a protective layer of something (e.g. cardboard) over the non-stick surface.
If that's too much hassle (and it was for us for years) then buy cheap ones and chuck 'em in the dishwasher.
Oh, and don't throw them into a stack in the drawer without a protective layer of something (e.g. cardboard) over the non-stick surface.
Edited by threadlock on Friday 19th February 12:27
threadlock said:
Treat your non-stick pans like you treat your car's bodywork and they should last years. No scourers (even plastic), progressive heat-up and cool-down, not hugely high heat, and gentle hand-washing only
Oh, and don't throw them into a stack in the drawer without a protective layer of something (e.g. cardboard) over the non-stick surface.
I think this is good advice, mine seem to last a long time. Things like steak etc get done in an uncoated pan, so high heat on the non stick is avoided.Oh, and don't throw them into a stack in the drawer without a protective layer of something (e.g. cardboard) over the non-stick surface.
TCruise said:
Genuine question.
How do you fry an egg in a stainless steel pan?
Do you have to use loads of oil?
It's mostly about getting the temperature right. Not too hot. You need a reasonable amount of oil but the eggs don't need to swim in it. How do you fry an egg in a stainless steel pan?
Do you have to use loads of oil?
Like poaching an egg the 'proper' way, once you've bitten the bullet and done it a couple of times, you'll wonder what all the fuss was about;)
rxe said:
Non stick coatings don’t last forever. We get cheap-ish Tefal pans for stuff that really needs non-stick. They start off perfect, last about 18 months, and then are no longer perfect. Most cooking is done in multi layer stainless, which bypasses the need for a lot of non-stick capability.
...is the correct answer.....tuffer said:
Le Creuset Stainless steel pans, absolutely awesome (unless you leave your favourite pan on a gas hob with no water in it).
I have a non-stick one of these and stuff has started to stick to it. It's quite old though, about 8 years. Also the non-stick is peeling from the edges in.dontlookdown said:
TCruise said:
Genuine question.
How do you fry an egg in a stainless steel pan?
Do you have to use loads of oil?
It's mostly about getting the temperature right. Not too hot. You need a reasonable amount of oil but the eggs don't need to swim in it. How do you fry an egg in a stainless steel pan?
Do you have to use loads of oil?
Like poaching an egg the 'proper' way, once you've bitten the bullet and done it a couple of times, you'll wonder what all the fuss was about;)
I don't wash mine though either. I scrape off any stuck on bits with a metal spatula and then just wipe the excess oil off with some kitchen paper. Eggs will stick, but you can use a metal spatula to get under them. I usually leave them a bit tacked on still while I baste the top til the white over the yolk has just started to whiten. Then release the last stuck bit and serve.
I like my fired eggs with a crispy base to the white so I use a decent amount of oil but not enough that the egg is poaching.
No matter how well you look after them, all non-stick pans lose their slipperyness. I've worked in many a restaurant kitchen and haven't ever seen a non-stick pan in use. That tells me everything I need to know.
As many others have said, if you must have non-stick pans, buy cheapest and replace when necessary.
As many others have said, if you must have non-stick pans, buy cheapest and replace when necessary.
I have a Tefal which was around GBP50 - seems great
I don't see the sense in splashing out on Le Cruset or similar (GBP)150 when these things have a limited lifespan
I know people like to be purist with stainless steel or cast iron but the reality is frying an egg in those things is a pain, unless you have the precision of Michel Roux it's going to stick
I agree for things like steak cast iron wins and stainless is fine for pasta and rice
I don't see the sense in splashing out on Le Cruset or similar (GBP)150 when these things have a limited lifespan
I know people like to be purist with stainless steel or cast iron but the reality is frying an egg in those things is a pain, unless you have the precision of Michel Roux it's going to stick
I agree for things like steak cast iron wins and stainless is fine for pasta and rice
Flibble said:
tuffer said:
Le Creuset Stainless steel pans, absolutely awesome (unless you leave your favourite pan on a gas hob with no water in it).
I have a non-stick one of these and stuff has started to stick to it. It's quite old though, about 8 years. Also the non-stick is peeling from the edges in.
)Swervin_Mervin said:
dontlookdown said:
TCruise said:
Genuine question.
How do you fry an egg in a stainless steel pan?
Do you have to use loads of oil?
It's mostly about getting the temperature right. Not too hot. You need a reasonable amount of oil but the eggs don't need to swim in it. How do you fry an egg in a stainless steel pan?
Do you have to use loads of oil?
Like poaching an egg the 'proper' way, once you've bitten the bullet and done it a couple of times, you'll wonder what all the fuss was about;)
I don't wash mine though either. I scrape off any stuck on bits with a metal spatula and then just wipe the excess oil off with some kitchen paper. Eggs will stick, but you can use a metal spatula to get under them. I usually leave them a bit tacked on still while I baste the top til the white over the yolk has just started to whiten. Then release the last stuck bit and serve.
I like my fired eggs with a crispy base to the white so I use a decent amount of oil but not enough that the egg is poaching.
https://youtu.be/w3laDpr4kvw?t=202
rsbmw said:
I used to use those cheap ceramic effect jobbies and just replace them every 6 months. They stopped working as well once we moved to induction. Bought some fancy Circulon ones which work better, but less than a year old they are already not very non stick. I keep meaning to raise it under 'lifetime warranty' but I expect there will be some clause that because they have been used to 'cook food' over 'heat' it's not covered.
Ha, you’re not far from the truth. I had a tefal Jamie Oliver pan where the rivets for the handle loosened. I claimed for the faulty handle and was sent this snarky bit of cut and paste when they sent me a new one:the tefal finger wagglers said:
We would like to advise you that during our inspection it was noted that the manufacturer’s ‘Use & Care’ instructions have not been followed and the cookware has been overheated causing damage and discolouration to the non-stick coating. When pans are regularly overheated this will lead to a weakening of the non-stick coating. The red Thermo-Spot in TEFAL frypans is a heat indicator and tells you when the pan has reached the perfect cooking temperature. When the spot turns solid red reduce the heat to maintain the temperature. Do not continue to heat the pan on a high heat as this will result in the pan and the non-stick surface becoming overheated.
The manufacturer’s ‘Use & Care’ instructions have also not been followed and that a sharp edged metal utensil has been used in the cookware causing damage to the non-stick coating. Most metal utensils can be used except knives and whisks. However, care should be exercised when using any metal utensil. Avoid using sharp edged utensils and do not cut directly in the pan. Do not stab or gouge the non-stick surface. Accordingly, Scratching cannot be covered by the guarantee.
The non stick surface was undamaged, except for the area where the fThe manufacturer’s ‘Use & Care’ instructions have also not been followed and that a sharp edged metal utensil has been used in the cookware causing damage to the non-stick coating. Most metal utensils can be used except knives and whisks. However, care should be exercised when using any metal utensil. Avoid using sharp edged utensils and do not cut directly in the pan. Do not stab or gouge the non-stick surface. Accordingly, Scratching cannot be covered by the guarantee.
king rivet scratched the pan! I probably wouldn’t buy tefal again simply by their attitude in their customer service. Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff