Non-stick kitchen stuff
In my recent shift from hard-drinking party animal to domesticated homebody, I have recently discovered something that irritates me. Now, granted, this might well be a result of the cheapo pans I have, but the only thing that doesn't seem to stick to the non-stick coating is, in fact, the pan itself. Food will stick right on there, no problem, but the coating will come away in the washing up bowl.

Are there any cooking types out there who can tell me how much I'm going to need to spend to ensure my pans actually function as advertised?
( Kroney, Tue 29 Jul 2008, 15:17, 9 replies, latest was 16 years ago)

don't bother with non-stick
that's what I've learned
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jul 2008, 15:22, Reply)

With all things in life.
You get what you pay for.

My mum taught me that at an early age.
( girlinthehole, Tue 29 Jul 2008, 15:25, Reply)

The biggest problem in making non-stick pans
is making the PTFE stick to the pan. By its very nature, Teflon/PTFE is very inert and doesn't stick to anything. So clever chemistry has to be used to make it stick to the metal pan. But this impacts upon its non-stick properties, obviously, so you can't alter the chemistry too much. It's therefore a compromise between having something that food doesn't stick to and something which doesn't fall off the metal.

In practice, it doesn't work that well. And in time, due to heat degradation and whatever else, the lining will fall off.

Stick to Vipros's suggestion.
( K2k6 has a proper job these days, Tue 29 Jul 2008, 15:25, Reply)

Non-stick = waste of time
Go for cast iron, copper or stainless steel.

Then if things stick you can use a scouring pad or just leave it with washing powder (for clothes) steeping in it for a few hours - does the trick every time.


B3ta.com - you have a problem? Someone knows the answer.
( chickenlady b3ta's very own Elizabeth Taylor, Tue 29 Jul 2008, 15:29, Reply)

Yes, the sad truth:
The more you pay for tools the better they are likely to be.

Or rather, buy cheap tools and equipment and you'll regret it.

I've some steel Sabatier knives from 1982 still use the main one most days. So yes, either go cast iron and temper it yourself, don't use washing up liquid, just wipe it out with oil, or get a decent non-stick and NEVER use anything abrasive on it, i.e. metal spatulas, scouring pads, finger nails, forks etc.

Happy frying.
(Che Grimsdale Best before:, Tue 29 Jul 2008, 15:32, Reply)

You're doing it wrong.
I have flummoxed technology and now only cook with non-stick food like lard and vegetable fats. Tonight I'm having fried lard topped with a vegetable fat ragu and seasoned with lard.
On a more serious note I have owned my non-stick pan for 3 yrs and it have given me great service. £40 from John Lewis.
(The Archduke of South London I'm in your Girlfriend eating her organs, Tue 29 Jul 2008, 15:42, Reply)

i paid
about £200 for a set of 3 (from debenhams i think) and everything just washes right off them, they are great.

i LOVE the look of le creuset, but they are too heavy for my girly wrists!
( rachelswipe with a fork, Tue 29 Jul 2008, 15:44, Reply)

Well
I don't get on with stainless steel stuff- I've never managed to flip a proper pancake in one. We've got these. You have to replace them about every two years, don't even show them to a dishwasher, and don't use a scourer. But they're remarkably cheap and really good.
( Madam Marlboro wonders if you've found her yet, Tue 29 Jul 2008, 17:40, Reply)

Stainless steel all the way
I'm still using the (very expensive) set I got as a wedding pressie many many years ago.

The copper bottoms (oo er) get cleaned with the occasional smear of tomato sauce. Makes them nice and shiny (as well as improving the heat conductivity I believe).
(TheWeeWitch hasn't been here much recently .., Tue 29 Jul 2008, 18:13, Reply)