I seem to have terrible luck with non-stick pans. Even my nice all-clad pans didn't seem to last longer than a year before the finish began to flake and deteriorate and lose its non-stick qualities.
anyone have any luck with any particular brands or types of nonstick pans, like those ceramic or stone coated ones or those GreenPans?
But not long ago I replaced all of my frying pans with regular all-clad. Used properly there is no major sticking problem. Even my teen son can cook eggs in them without a problem. You might want to try a totally different approach.
2-3 years as phatch said, ceramic or teflon, though the slickness degrades noticeably within a year usually. I had a Kitchenaide teflon, very thick coating, that might have beat that but it got stolen! Over 2 years of use and it was going strong.
Price doesn't seem to matter much, except in the thickness of the aluminum.
I may try carbon as I am ready for new omelette pan, but hey, Walmart has some nice shaped non-sticks cheap.
Had some high end pans but decided to buy some el-cheapos on Amazon.
They worked great ..until I got an induction range.
Can re-use the silicone handles on other pans also.
For protein, high heat in a SS pan. More fond develops than with a Teflon pan. That either makes a pan sauce or soaks out quickly during clean-up. Clean-up does indeed take longer though.
Actually in some ways the best fond-producers were my worn Teflons. Once the surface gets scratched up a bit and is no longer truly non-stick, fond collects on them rather well, and with one great benefit.
You can sear a steak, build up good fond, and when the raw side hits it the fond releases and coats. The fond builds again, and the juices now covering the first side release that batch when you flip. With just a little practice you you wind up with that wonderful fond embedded in a nice crust, quite unique from using any bare-metal pan. The little fond remaining comes right away with a few drops of liquid, liquid gold as GS would say.
Aside from the time factor, well again, try making that omelet above in a stainless pan. I know Jaques Pepin would not recommend it, even though he does not do his omelet quite the same (uses lower heat, less dramatic technique), though getting similar results.
Some prep work requires a razor edge to accomplish, some cooking requires a non-stick pan.
As Brian intimated, there is no real problem at all searing meat on stainless with roaring heat right from the getgo. I do do a quick seasoning of the pan first though, which of course takes practically no extra time as you are want that high heat anyway. Here it will behave practically like a non-stick pan.
GS, if you know anybody ready to discard a Teflon pan after it's seen it's 2 or so years of use, I think you'd really like that steak preparation I described.
I agree that omelet would definitely be another challenge I haven't tried yet in a SS pan. I was thinking sunny side up eggs, not an omelet.
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