Titus 2 Homemakers
The Kitchen is the Heart of the Home => The Cook House => : Alice January 06, 2016, 06:27:18 AM
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I'm having so much trouble with non-stick skillets lately. We bought one to replace an old one and after about 3 months EVERYTHING is just now beginning to stick. It has the white interior (supposedly non-stick) and my husband said it's going into the trash!
Does anyone have a good, long-lasting skillet suggestion? We might buy a set of two. One just for a fried egg and others for stir frying sliced beef or chicken, add a few veggies, and maybe a liquid like soy. So the larger pan should be able to contain oil, meat veggies and liquid.
I also could use a new electric frying pan (also non-stick). Not terribly large but maybe a 12 x 12 square or slightly larger size.
I'm so ready for some ideas!
Alice
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I'm following this too bc we bought an expensive green life set that is non stick and it's going in the trash also. Hubby can get it to work if he cooks everything on low heat 3 but I don't have time for that lol. I have went back to our cheap stuff.
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I trashed all of mine several years ago and now the only skillets I use are my cast iron. Do you have any of those? If they're seasoned it'll be like a non-stick pan. I have a small one I use for cornbread and scrambling an egg or two, and I have larger ones for everything else. My oldest one is over 100 years old and I wouldn't trade it for anything.
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We purchased a non-stick Cuisinart set when we got married (2010), and in the last year or so some of the coating has started to come off. Oddly enough, we have one pan that we use almost daily that is perfectly fine, but a few of the pots and pans that we don't use as often are much, much worse. I guess it might depend on what you're cooking in them, what heat level, etc. Anyway, we are looking to replace individual pieces with some stainless in the next little while.
Mandy
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Mandy--
Is stainless a good option for non-stick?
Alice
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Alice, I ONLY use stainless steel. If the non-stick is disappearing, I would be concerned that it is coming off into the food. The brand WearEver has stainless steel frying pans in various sizes that have a very "smooth" interior. It is not overly cheap, but definitely not one of the more expensive brands either. I have tried many other brands and it is the only one that I have used that stuff doesn't stick to. You DO have to spray some olive oil in the bottom before cooking and it becomes almost like a non-stick pan. I have been making stir-frys and scrambling eggs in these for many years.
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I trashed all of mine several years ago and now the only skillets I use are my cast iron. Do you have any of those? If they're seasoned it'll be like a non-stick pan. I have a small one I use for cornbread and scrambling an egg or two, and I have larger ones for everything else. My oldest one is over 100 years old and I wouldn't trade it for anything.
Cheryl, could you explain how to season one correctly? I have never really gotten how it is done?
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Lindsay, here's a link telling how to season one. Hope this helps.
http://www.southernliving.com/food/how-to/how-t0-season-a-cast-iron-skillet
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Thank you. :)
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You are welcome. :)
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I have some non-stick pans that are hard anodized aluminum that are not supposed to peel and they are. They are going in the trash.. in fact, a couple already have been thrown out. Our new home has a gas stove and I am going back to cast iron! I am SO excited to get them out and season them again.. just another couple weeks!
I may be a worrier but I worry about aluminum in my food. My grandmother had alzheimers and I think that aluminum may play a part in the disease (among many things, this is just one that I am eliminating for this reason)
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I have some non-stick pans that are hard anodized aluminum that are not supposed to peel and they are. They are going in the trash.. in fact, a couple already have been thrown out. Our new home has a gas stove and I am going back to cast iron! I am SO excited to get them out and season them again.. just another couple weeks!
I may be a worrier but I worry about aluminum in my food. My grandmother had alzheimers and I think that aluminum may play a part in the disease (among many things, this is just one that I am eliminating for this reason)
Nope. This is the EXACT reason I use the stainless steel ones I have. They are the only ones I found without the even-heating aluminum bottom. Also the reason I head to the frozen food aisle when buying veggies instead of the canned goods aisle. ;) Guess we could just both be worriers though.
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^ This is my same reasoning for wanting stainless steel. We have a glass, flat top stove (Ahhhh! I miss my gas stove!).
Mandy
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I use my cast iron on my glass top stove. I'm very careful not to move them while cooking. So far, so good.
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I use only cast iron as well.
Mandy that is the new stove we got, flattop and I hate them. They had big issues so just got our new replacements yesterday and again flattop uuuugggggg. I do however use my cast iron on them as well. I'm just really careful not to drag them but lift which is a tall order on my big one since it's so heavy :o
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I had a flat top electric stove when we moved to our house and after using gas for such a long time, I did not like it at all. Thankfully, the oven heating element caught on fire one day and we stubbed in for gas and bought a four burner gas stove/oven but the grates on top cover the entire top of the stovetop so I can pull pans across the entire grate without lifting them to move them. I love it. I did have a problem a few weeks ago when I warmed up a pot of soup, turned off the burner but the clicker from the electric ignition kept clicking and the spark would spark and the knob was in the off position. I could not find any store that was open to help me figure out what to do. I pulled the range away from the wall pulled the electric and turned the gas off. We googled it and they suggested turning the oven to heat for 20 minutes to dry up any MOISTURE that might be in the oven or cooktop. So I turned everything back on including the power and sure enough within 10 minutes the clicking stopped. There must have been moisture somewhere.
Alice
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Hubby told me this morning that for my birthday we are going out to look for skillets. So I guess I'm getting that which is OK by me since I dislike frivolous gifts. I'd rather have one that gets a lot of use or nothing at all.
He also broke the apple corer/slicer this morning so we'll add that to our list to buy also.
I was hoping to have a low-key, no-spend January but it seems like when you use something for a long, long time they are bound to break and need replacing sometime. So the skillets are the first, corer/slicer second, socks and underwear, elbows in long sleeved shirts are wearing thin and getting holes. What do I expect that these things should last forever? I've had all these things probably for over 10 years and more like 15 or 16 years. They are plain worn out. Kind of bad that they all are needing replacing at the same time. Not fun.
Alice
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I have used my cast iron on this stove top, I just find it so cumbersome in addition to needing to be so careful, so I usually opt for the lighter pans. Maybe someday we'll run gas to the house, but until then, my cast iron doesn't get loved as much as I'd like!
Mandy
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I never used the cast iron on this glass top. Its a rental house and my luck, I would crack the top of the stove so I waited. Hopefully, the cast iron will be back in use over the holiday weekend.
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I use cast iron on my smooth top all the time. The book that came with it okayed it (this is a Whirlpool), though I've heard some older models didn't. My two I use most are a 16" skillet, which we are outgrowing, sadly, and a 7 quart Le Creuset enameled cast iron French oven. We do usually keep one non-stick skillet for scrambled eggs, and last time we bought the "green" ceramic type which didn't stay non-stick for very long. Because of outgrowing our stove (occasional meals don't work out when I need to use more than two largish pans at the same time), I asked for a 16" electric skillet for Christmas, and received it from my mom (foldable type). It's non-stick coating, which I don't love (for health reasons---I love it for cleanup), but seems to work nicely, and the bonus was we could use it with our generator when we lost power to make some warm foods.
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I purchased a Tfal set a few years ago and the outside started peeling off. They were a pretty red. Then the inside started doing the same. I called them and complained. They told me with nonstick pans not to turn your heat past 4-5. When I'm in a hurry I go to about 8. So I got a new Paula Deen set last year and I only cook on four or five and so far so good. I had a cast iron pan I tried to use and it did not like me. I tried so hard to get along with it. I seasoned it several times. And the food would just stick like nobody's business. My grams had cast iron she would only cook in and I wish she were here to tell me what I done wrong. I gave the pans away.
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This morning my birthday gift was a new skillet--a Zwilling skillet. It has some very good reviews and though it is Zwilling® Motion Nonstick Hard Anodized it seems to be a good skillet. We'll see.
Alice
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Alice enjoy that skillet and Happy Birthday.