The Myth of The Non Stick Pan

[Anonymous]

It's cast iron skillets for me all the way.

[Anonymous]

Anonymous wrote:

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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.

You seemed to have a hang up over people who obsess with cooking too hot, and I pointed out there was reason for it. But I see what you're doing. Have a nice day bud.

[Anonymous]

I love my green pans (nonstick). Clean up is a breeze. I also do as a nother poster and poir hot soapy water in as soon as I’m done cooking and it literally wipes clean after.

I have never mastered the art of cast iron. Food always sticks to mine, it never “releases.” I know you all will say it isn’t properly seasoned, and it probably isn’t. But I posted on here several years ago asking how to reseason a cast iron pan, and got so many conflicting answers - some posters said that in my attempts at reseasoning, I baked the pan too hot, some said not hot enough, some said I used too much oil, some said I didn’t use enough, some said I baked it too long, some said not long enough, and so on. Regardless, I tried many of the methods and adjustments that posters named, and none made my cast iron work smoothly/cleanly.

[Anonymous]

Anonymous wrote:I love my green pans (nonstick). Clean up is a breeze. I also do as a nother poster and poir hot soapy water in as soon as I’m done cooking and it literally wipes clean after.

I have never mastered the art of cast iron. Food always sticks to mine, it never “releases.” I know you all will say it isn’t properly seasoned, and it probably isn’t. But I posted on here several years ago asking how to reseason a cast iron pan, and got so many conflicting answers - some posters said that in my attempts at reseasoning, I baked the pan too hot, some said not hot enough, some said I used too much oil, some said I didn’t use enough, some said I baked it too long, some said not long enough, and so on. Regardless, I tried many of the methods and adjustments that posters named, and none made my cast iron work smoothly/cleanly.

OP here. I never had a lot of success with cast iron but I do okay with carbon steel? I don't know what others say but I just rinse mine and burn off on the stove excess oil from whatever I cooked last. It seems to work great that way.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

You seemed to have a hang up over people who obsess with cooking too hot, and I pointed out there was reason for it. But I see what you're doing. Have a nice day bud.

NP- I read the OP and of course want to pile on. You cannot cannot simply cannot use high heat with nonstick. You also can't stick it in the oven to finish off dishes. If you want to cook with high heat, oil, etc. use a different pan or get takeout.

[Anonymous]

You won't like my answer. Use more oil.

[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.

You shouldn't be trying for maillard in a nonstick pan.

[Anonymous]

Anonymous wrote:It's cast iron skillets for me all the way.

too heavy

[Anonymous]

Anonymous wrote:It's cast iron skillets for me all the way.

Too heavy for me with my early-onset arthritis.

[Anonymous]

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

Same.

[Anonymous]

After went through several non stick pan ( some claimed to have healthy coating, stainless steel but sticks, heavy case iron, ceramic non stick), I finally found lighter weight case iron to use, after reading some news articles regarding non stick coating could be linked to my child’s health condition. It’s still heavier compared to the rest ( except the case iron one), but I feel much better it’s the only healthier option I could find.

[Anonymous]

Our ScanPan and Le Creuset non-sticks are doing beautifully years in. I also have a Kuhn Rikon that is holding up so far but too new (2 months) to have a strong opinion.