Non-stick skillets or frying pans

[Alice]

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

[fishermanwife]

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.

[Cheryl]

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.

[MissMandy]

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

[Alice]

Mandy--
Is stainless a good option for non-stick?

Alice

[Rooney]

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.

[Rooney]

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?

[Cheryl]

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

[Rooney]

Thank you.

[Cheryl]

You are welcome. 

[shedrinkzcoffee]

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)

[Rooney]

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.

[MissMandy]

^ This is my same reasoning for wanting stainless steel.  We have a glass, flat top stove (Ahhhh!  I miss my gas stove!).

Mandy

[Cheryl]

I use my cast iron on my glass top stove.  I'm very careful not to move them while cooking.  So far, so good.

[sbdriver]

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