The Myth of The Non Stick Pan

[Anonymous]

I don't believe in it. Every non-stick pan I have ever used turned out to be a stuck-on pan. Clarification...The only thing that doesn't stick to the non-stick pan is the non-stick coating. Every nonstick pan once something is burned or even browned in it will discolor forever. I have heard people say you can clean them but I have tried and failed at it. Personally I love carbon steel. It provides all non-stick benefits and never discolors unless you let it rust. Even then it's easy to restore. Cast iron and stainless are also solid choices.

[Anonymous]

With you. Ceramic is the best I’ve had but ultimately they all kind of suck. Which is why I end up only buying very specific nonstick pieces. However, I have induction (which I love) but it does mean some tradeoffs.

[Anonymous]

Cast iron is non stick once you season it properly. We do NOT have any teflon or ceramic in my houses.

[Anonymous]

Anonymous wrote:With you. Ceramic is the best I’ve had but ultimately they all kind of suck. Which is why I end up only buying very specific nonstick pieces. However, I have induction (which I love) but it does mean some tradeoffs.

I never even knew about ceramic frying pans until recently.

[Anonymous]

My steel all-clad became non-stick after I used it for a few months.

[Anonymous]

Nonstick is not for high heat - if you are browning or searing something, you need a different pan. I love my nonstick pan for eggs, but I cook them on low. It washes up fine.

I think that in general, people cook with too much heat. IMO the obsession with cooking over gas (vs electric) is mostly because people cook too hot.

[Anonymous]

Anonymous wrote:Nonstick is not for high heat - if you are browning or searing something, you need a different pan. I love my nonstick pan for eggs, but I cook them on low. It washes up fine.

I think that in general, people cook with too much heat. IMO the obsession with cooking over gas (vs electric) is mostly because people cook too hot.

Is there a way to achieve the Maillard reaction with lower heat? I have never been able to get that.

[Anonymous]

I use stainless steel. You have to preheat it until water “dances” when you toss in a little, but then you can turn the heat down. No stick.

The other thing is when I’m done cooking, I leave the pan on the stove (turned off) and pour in some soapy water. It makes it a breeze to clean up later.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Nonstick is not for high heat - if you are browning or searing something, you need a different pan. I love my nonstick pan for eggs, but I cook them on low. It washes up fine.

I think that in general, people cook with too much heat. IMO the obsession with cooking over gas (vs electric) is mostly because people cook too hot.

Is there a way to achieve the Maillard reaction with lower heat? I have never been able to get that.

No - are you browning your eggs? That's unusual.

[Anonymous]

Anonymous wrote:I don't believe in it. Every non-stick pan I have ever used turned out to be a stuck-on pan. Clarification...The only thing that doesn't stick to the non-stick pan is the non-stick coating. Every nonstick pan once something is burned or even browned in it will discolor forever. I have heard people say you can clean them but I have tried and failed at it. Personally I love carbon steel. It provides all non-stick benefits and never discolors unless you let it rust. Even then it's easy to restore. Cast iron and stainless are also solid choices.

The non-stick coating comes off and contaminates your food. Thow away these pans, preferably in a contaminated waste location, so that no one else will use them.

Please watch this movie to be aware of the issues with non-stick pans and other contaminants that are in most homes. It's still free to watch on Netflix.
https://www.youtube.com/watch?v=uM-10UE7Veo

This article has information about the D.C. water supply.
https://www.mwcog.org/newsroom/2024/04/11/water-utilities-in-dc-region-respond-to-us-environmental-protection-agency-ruling-on-pfas-drinking-water-water-quality/

[Anonymous]

Anonymous wrote:

Anonymous wrote:I don't believe in it. Every non-stick pan I have ever used turned out to be a stuck-on pan. Clarification...The only thing that doesn't stick to the non-stick pan is the non-stick coating. Every nonstick pan once something is burned or even browned in it will discolor forever. I have heard people say you can clean them but I have tried and failed at it. Personally I love carbon steel. It provides all non-stick benefits and never discolors unless you let it rust. Even then it's easy to restore. Cast iron and stainless are also solid choices.

The non-stick coating comes off and contaminates your food. Thow away these pans, preferably in a contaminated waste location, so that no one else will use them.

Please watch this movie to be aware of the issues with non-stick pans and other contaminants that are in most homes. It's still free to watch on Netflix.
https://www.youtube.com/watch?v=uM-10UE7Veo

This article has information about the D.C. water supply.
https://www.mwcog.org/newsroom/2024/04/11/water-utilities-in-dc-region-respond-to-us-environmental-protection-agency-ruling-on-pfas-drinking-water-water-quality/

Dark Waters excerpt:
https://www.youtube.com/watch?v=txSfGkMoxbY

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Nonstick is not for high heat - if you are browning or searing something, you need a different pan. I love my nonstick pan for eggs, but I cook them on low. It washes up fine.

I think that in general, people cook with too much heat. IMO the obsession with cooking over gas (vs electric) is mostly because people cook too hot.

Is there a way to achieve the Maillard reaction with lower heat? I have never been able to get that.

No - are you browning your eggs? That's unusual.

Chinese food demands high heat. No better way to achieve the flavor otherwise.

[Anonymous]

I like my T-fal nonstick, but you need to understand that it should never be used above medium heat, should always be handwashed, and expect to replace it every 2-3 years. None of the nonsticks last very long.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Nonstick is not for high heat - if you are browning or searing something, you need a different pan. I love my nonstick pan for eggs, but I cook them on low. It washes up fine.

I think that in general, people cook with too much heat. IMO the obsession with cooking over gas (vs electric) is mostly because people cook too hot.

Is there a way to achieve the Maillard reaction with lower heat? I have never been able to get that.

No - are you browning your eggs? That's unusual.

Chinese food demands high heat. No better way to achieve the flavor otherwise.

Ok, but then you don't want a nonstick. As I said at the outset, if you are browning something you need a different pan. Stop ruining your nonstick over high heat and then complaining that nonstick doesn't work.

[Anonymous]

I am the proud owner, daily user, and loving caretaker of my great grandmother’s 120-year old cast iron skillet. Nuf said.