ISO a NON non-stick pan that doesn't stick

[Anonymous]

It’s all about technique. No non-coated pan will be nonstick unless you use the right technique for the material.

[Anonymous]

Granite ware is coated in Teflon or ceramic (read the label)
Ceramic degrades in about a year so you need to replace that often.

[Anonymous]

I have a ceramic one from Great Jones that I like, but after a year I struggle with fried eggs, which are DC’s favorite. Scrambled still works fine with a little oil but the fried ones stick now. Initially they were sooo easy.

[Anonymous]

Anonymous wrote:For stainless steel, you need to warm your pan then add a little oil and warm the oil, then add food.

+1

This. When we first got stainless it was always a stuck-on mess. It took a while to learn how to use them, but now nothing sticks.

[Anonymous]

Anonymous wrote:For stainless steel, you need to warm your pan then add a little oil and warm the oil, then add food.

This. But there is a learning curve. Too hot and good will stick, not hot enough and food will stick

[Anonymous]

Tramontina

[Anonymous]

masterclass stone or granite. it's not really granite

[Anonymous]

Anonymous wrote:

Anonymous wrote:For stainless steel, you need to warm your pan then add a little oil and warm the oil, then add food.

This. But there is a learning curve. Too hot and good will stick, not hot enough and food will stick

Is this why my Ironclad frying pans go unused? Everything sticks. I loved my coated le
Creuset skillet, but coating going after many years of use- time to replace.

[Anonymous]

Get stainless steel but actually learn how to use it. Like watch the youtube videos and sit in your kitchen and cook an egg over and over until you get it right. Then you will understand how they work and never have to touch a nonstick again.

And I think my food tastes better FWIW. It took me about 5 tries with the egg btw.

[Anonymous]

Carbon steel is a good choice - lighter than cast iron, and can be seasoned the same way.

[Anonymous]

I use cast iron and stainless steel. There is a technique to it. My preferred method is:
Get the pan screaming hot, so a flick of water beads up and dances across the surface
Turn the heat down to med/low, add a small amount of oil (or bacon grease haha), and rub it around with a paper towel to get a thin layer across the entire surface
Let that heat for a minute, then add another tablespoon of oil/fat/butter, swirl in the pan, then add the eggs or whatever you are cooking. Turn the heat to low if it’s something delicate, let the carryover heat of the pan do the work.

With this approach, I can scramble or fry eggs without any sticking whatsoever. My pans are well seasoned to start with, which also helps!

[Anonymous]

Anonymous wrote:I use cast iron and stainless steel. There is a technique to it. My preferred method is:
Get the pan screaming hot, so a flick of water beads up and dances across the surface
Turn the heat down to med/low, add a small amount of oil (or bacon grease haha), and rub it around with a paper towel to get a thin layer across the entire surface
Let that heat for a minute, then add another tablespoon of oil/fat/butter, swirl in the pan, then add the eggs or whatever you are cooking. Turn the heat to low if it’s something delicate, let the carryover heat of the pan do the work.

With this approach, I can scramble or fry eggs without any sticking whatsoever. My pans are well seasoned to start with, which also helps!

This is OP and I realize that this thread does not need a follow-up but here it is anyway.

I bought a stainless steel all clad. One 12-inch skillet. Christmas gift for DH. We'll see if we manage to make it work.

[Anonymous]

They all stick after awhile. The layer(s) they put to make nonstick will come off after many uses.

[Anonymous]

I use cast iron, carbon steel and stainless steel and none stick. The key is good seasoning.

[Anonymous]

I have a ScanPan and I’m delighted with it. Non-stick, stovetop-to-oven, it’s perfect