Best non-stick pans that don't use Teflon etc - Suggestions?
Discussion
My wife has now decided that Teflon (and similar non-stick coatings) is a substance that should never again be allowed in our house, and I can't say I blame her.
We already have good a set of deep saucepans that are steel with no coating, but I'm now looking for a set of frying and Sauté pans.
Any recommendations? Are any of them truly non-stick without the coatings?
We already have good a set of deep saucepans that are steel with no coating, but I'm now looking for a set of frying and Sauté pans.
Any recommendations? Are any of them truly non-stick without the coatings?
Not entirely sure what these are coated with https://www.scoville.me/neverstick/ available in Asda and are not expensive. I regularly dry fry an egg with no issues
Been looking for some too. Ninja do a range of ceramic which is free from all the nasty stuff.
I’ve also bought an Ikea Carbon steel frying pan. Having seasoned it and used it a few times it’s surprisingly non stick. I just rinse it out with hot water after use.
I’ve also bought an Ikea Carbon steel frying pan. Having seasoned it and used it a few times it’s surprisingly non stick. I just rinse it out with hot water after use.
Edited by craig1912 on Thursday 8th January 14:51
jpringle819 said:
Not entirely sure what these are coated with https://www.scoville.me/neverstick/ available in Asda and are not expensive. I regularly dry fry an egg with no issues
12 months down the line and both of our Scoville frying pans are useless. Everything sticks, even when using decent oil. Saucepans are still sort-of OK.Carbon steel, they come pre-seasoned and just get better with age.
https://www.boroughkitchen.com/products/debuyer-mi...
https://www.boroughkitchen.com/products/debuyer-mi...
Andy_290 said:
I keep seeing these advertised on YouTube adverts, and I wasn't sure if it was one of those scam companies that pop up, blast everyone with YouTube ads, sell stuff, then disappear. Do you use them personally or just seen the ad?
This reason for this thread is exactly as people have already mentioned: The issue of seasoning and cleaning of iron, steel, and carbon steel pans. I was wondering what the thoughts on it were.
I note the other option is enamelled pans. These don't need any special care or seasoning apparently, and offer some non-stick properties.
Looking at this brand thanks to a link above:
https://www.boroughkitchen.com/products/staub-fryi...
I note the other option is enamelled pans. These don't need any special care or seasoning apparently, and offer some non-stick properties.
Looking at this brand thanks to a link above:
https://www.boroughkitchen.com/products/staub-fryi...
PTFE coated (Teflon) non-stick pans are popular for a reason. They are cheap and effective. Anything else needs extra care or thought before, during or after use.
Where non-stick comes into its own is low temp cooking, steel, cast iron, enamelled etc all need higher heats to be effective unless you get into using all sorts of tricks which are not realistic for domestic cooking.
Where non-stick comes into its own is low temp cooking, steel, cast iron, enamelled etc all need higher heats to be effective unless you get into using all sorts of tricks which are not realistic for domestic cooking.
craig1912 said:
Been looking for some too. Ninja do a range of ceramic which is free from all the nasty stuff.
I ve also bought an Ikea Carbon steel frying pan. Having seasoned it and used it a few times it s surprisingly non stick. I just rinse it out with hot water after use.
I looked at the Ninja Ceramic stuff, but if you go on their website, the reviews are horror story after horror story, with the coating peeling off customers pans all over the place, even after a few days. Whatever they have used to make these, seems to be a disaster. I ve also bought an Ikea Carbon steel frying pan. Having seasoned it and used it a few times it s surprisingly non stick. I just rinse it out with hot water after use.
Edited by craig1912 on Thursday 8th January 14:51
I'm thinking carbon steel, or the fully enamelled plans are the way forward.
21TonyK said:
PTFE coated (Teflon) non-stick pans are popular for a reason. They are cheap and effective. Anything else needs extra care or thought before, during or after use.
Where non-stick comes into its own is low temp cooking, steel, cast iron, enamelled etc all need higher heats to be effective unless you get into using all sorts of tricks which are not realistic for domestic cooking.
I don't mind paying reasonably big bucks for a set of decent pans, as we tend to keep use stuff like that for years (decades?) but I would be interested to hear more about the issues you mention which means they aren't suitable for domestic cooking.Where non-stick comes into its own is low temp cooking, steel, cast iron, enamelled etc all need higher heats to be effective unless you get into using all sorts of tricks which are not realistic for domestic cooking.
I cooked everything with cast iron Le Creuset stuff many years ago and that seemed ok, but it was a while ago now and I can't fully remember what it was like. (that was on a gas hob, not the induction that we have now, if that makes a difference).
I have a number of pans with different coatings - they're all good at some things, but nothing does everything perfectly of course.
My Le Cresuet enamled pans are very good, and are very easy to care for although not brilliant and eggs, for example. Expensive and heavy, though and you can't use a high heat.
A Samuel Groves carbon steel pan was excellent until it unexpected buckled on me. I still have no idea what I did wrong, but it did put me off them. Also, I tried to re-season it after a mistake in cleaning and it didn't go well! Luckily Samuel Groves aftercare were excellent and fixed and re-finished the pan for no cost.
My stainless steel ones are all superb, and really easy to look after, but do need some extra skill when cooking things like fish and eggs. Remember of course that cooks were using stainless long before teflon came about, and they managed to cook eggs and fish!
My Le Cresuet enamled pans are very good, and are very easy to care for although not brilliant and eggs, for example. Expensive and heavy, though and you can't use a high heat.
A Samuel Groves carbon steel pan was excellent until it unexpected buckled on me. I still have no idea what I did wrong, but it did put me off them. Also, I tried to re-season it after a mistake in cleaning and it didn't go well! Luckily Samuel Groves aftercare were excellent and fixed and re-finished the pan for no cost.
My stainless steel ones are all superb, and really easy to look after, but do need some extra skill when cooking things like fish and eggs. Remember of course that cooks were using stainless long before teflon came about, and they managed to cook eggs and fish!
littleredrooster said:
jpringle819 said:
Not entirely sure what these are coated with https://www.scoville.me/neverstick/ available in Asda and are not expensive. I regularly dry fry an egg with no issues
12 months down the line and both of our Scoville frying pans are useless. Everything sticks, even when using decent oil. Saucepans are still sort-of OK.These replaced a set of standard Neversticks which were noticeably less robust (a bit thinner) although their non stick properties was still pretty good after 5 years or so.
Disclaimer: I rarely use them on a very high heat. Light frying, boiling and simmering usually.
I also have a Neverstick roasting pan which is still excellent after 5 years.
Mont Blanc said:
I keep seeing these advertised on YouTube adverts, and I wasn't sure if it was one of those scam companies that pop up, blast everyone with YouTube ads, sell stuff, then disappear.
Do you use them personally or just seen the ad?
I’ve got a couple, they’re good. I was bought a large frying pan a year ago and it’s performed really well over the last year and shows no wear whatsoever, so I bought a smaller one recently in the sale. I’ve got a small Hexclad frying pan too which is more or less the same thing also good, but I’ve used it less than the large Our Place one, which has had some serious use.Do you use them personally or just seen the ad?
One thing that none of the textured surface frying pans (our place, hexclad etc) are perfect at is frying or scrambling eggs, the textured surface stops you scrambling nicely, or easily removing a fried egg. They’re great at more or less everything else, but a traditional style non stick pan beats them for eggs.
Mont Blanc said:
21TonyK said:
PTFE coated (Teflon) non-stick pans are popular for a reason. They are cheap and effective. Anything else needs extra care or thought before, during or after use.
Where non-stick comes into its own is low temp cooking, steel, cast iron, enamelled etc all need higher heats to be effective unless you get into using all sorts of tricks which are not realistic for domestic cooking.
I don't mind paying reasonably big bucks for a set of decent pans, as we tend to keep use stuff like that for years (decades?) but I would be interested to hear more about the issues you mention which means they aren't suitable for domestic cooking.Where non-stick comes into its own is low temp cooking, steel, cast iron, enamelled etc all need higher heats to be effective unless you get into using all sorts of tricks which are not realistic for domestic cooking.
I cooked everything with cast iron Le Creuset stuff many years ago and that seemed ok, but it was a while ago now and I can't fully remember what it was like. (that was on a gas hob, not the induction that we have now, if that makes a difference).
Stainless steel or carbon steel will heat quickly and need a medium/high heat to prevent food sticking, best of the bunch really.
Aluminium, reactive to heat and lightweight but buckles very easily on a high heat and needs scrubbing well to get clean.
For induction you need something ferrous or laminated, not an issue but another thing to check and think about.
Then you have the whole thing about induction and how that changes cooking techniques compared to gas, no shuffling pans around to control heat etc.
Personally I have no issue with PTFE coated pans from a recognised manufacturer but also use steel, ceramic and cast iron when appropriate.
Edited by 21TonyK on Thursday 8th January 18:44
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