nonstick pan without teflon or other chemicals

[Anonymous]

do you have a nonstick pan made without teflon, pfoa, ptfe or other chemicals that you would recommend?

we primarily use our all clad stainless steel but i would love to get something to make pancakes and such that just can't work on stainless steel. we have a glass stove so a cast iron pan isn't an option for us right now.

i generally prefer to handwash my cookware so being dishwasher friendly is not important to me.

i don't use metal utensils so that is not important to me either.

[ThatSmileyFaceGuy]

Those Green pans they advertise on TV are actually non-stick. Tho a little but of olive oil does help. I bought one at a "As Seen on TV" store at the outlet mall

[Anonymous]

My well-seasoned cast iron pan outperforms my high quality non-stick pan in almost every way.

[Anonymous]

^^oops, sorry, I read too quickly and didn't see that you can't use cast iron. Sorry.

[Anonymous]

Why can't you cook pancakes in a ss pan?

[Anonymous]

I love my le creuset skillet, it works great for pancakes. It is safe for glass top stoves. I have one and still use my skillet on it almost every day.

http://cookware.lecreuset.com/cookware/mCategoriesDisplayView?catalogId=20002&top_category=10003&parent_category_rn=10023&categoryId=10048&langId=-1&storeId=10151

[Anonymous]

I cook pancakes in my All Clad SS saute pan at least once a month. I've never had an issue with it. Unless you are trying not to use any butter/oil in the pan? If so, then I'd say skip the pancake altogether - it's not like it's "healthy" on its own.

[Anonymous]

Anonymous wrote:I love my le creuset skillet, it works great for pancakes. It is safe for glass top stoves. I have one and still use my skillet on it almost every day.

http://cookware.lecreuset.com/cookware/mCategoriesDisplayView?catalogId=20002&top_category=10003&parent_category_rn=10023&categoryId=10048&langId=-1&storeId=10151

LeCreuset are all cast iron and very heavy (although great cookware). OP may be worried about the heaviness and cracking the stove top if it slips.

[Anonymous]

I used my cast iron pans on my glass cooktop for years. Never a problem. Just be careful.

On the other hand, I broke two glass cooktops just being stupid--once by storing heavy bowls in a cabinet above (gravity's a bitch), and once by setting down a full crockpot too hard.

[Anonymous]

thanks for the responses.

i have tried in the ss pans and they just stick like crazy. even zucchini fritters stick. it's not a health thing but there's been several recipes ruined because they just stick.

also i don't want to risk the cast iron the glass because we are in a rental and the last thing i want to do is replace the rental stove.

has anyone tried green pan?

[Anonymous]

Anonymous wrote:thanks for the responses.

i have tried in the ss pans and they just stick like crazy. even zucchini fritters stick. it's not a health thing but there's been several recipes ruined because they just stick.

also i don't want to risk the cast iron the glass because we are in a rental and the last thing i want to do is replace the rental stove.

has anyone tried green pan?

I use an All Clad stainless steel pan to make pancakes. I think it gives the best balance of crispiness to fluffiness to pancakes. Do you heat the pan first before adding the oil? That's often part of what leads to problems with sticking. When you add the oil, it should immediately get that shimmery look to it from the heat. Pancakes are also the one thing where Pam actually is probably better than oil or butter, though there's nothing better than a light crisp to the pancakes from cooking them in butter.

[Anonymous]

Anonymous wrote:

Anonymous wrote:thanks for the responses.

i have tried in the ss pans and they just stick like crazy. even zucchini fritters stick. it's not a health thing but there's been several recipes ruined because they just stick.

also i don't want to risk the cast iron the glass because we are in a rental and the last thing i want to do is replace the rental stove.

has anyone tried green pan?

I use an All Clad stainless steel pan to make pancakes. I think it gives the best balance of crispiness to fluffiness to pancakes. Do you heat the pan first before adding the oil? That's often part of what leads to problems with sticking. When you add the oil, it should immediately get that shimmery look to it from the heat. Pancakes are also the one thing where Pam actually is probably better than oil or butter, though there's nothing better than a light crisp to the pancakes from cooking them in butter.

+1 definitely preheat pan and fat

I do a mixture of butter (for taste) and canola oil (for grease) - I've never had them stick

[Anonymous]

thanks i will try this!
they dont turn out greasy do they? do you use a lower heat?

[ThatSmileyFaceGuy]

Anonymous wrote:thanks for the responses.

i have tried in the ss pans and they just stick like crazy. even zucchini fritters stick. it's not a health thing but there's been several recipes ruined because they just stick.

also i don't want to risk the cast iron the glass because we are in a rental and the last thing i want to do is replace the rental stove.

has anyone tried green pan?

I had posted above that I have one and it's become the goto for eggs - and if I'm making a small batch - pancakes. They seem to work really well so far, even heating, easy to clean, and a light spritz of Pam or olive oil really does make the food almost slide around. The problem with them so far is they aren't big enough to cook for a family.

[Anonymous]

Anonymous



thanks i will try this!
they dont turn out greasy do they? do you use a lower heat?

No, the fat must be hot. If the heat is too low that is when the fat does not cook the food, but is absorbed by the food.