Double Platinum Supporting Member
- Aug 29, 2016
- Reaction score
What is the best and the longest lasting non-stick frying pan?
No regard to price...
No regard to price...
Longest-lasting?What is the best and the longest lasting non-stick frying pan?
Yup... or clean with a scour pad.....Longest-lasting?
Whichever one I can keep my wife from using METAL in.
Every single nonstick pan I’ve bought in 35 years was destroyed by someone using metal utensils.
And I have probably 20 different sized and shaped wooden spoons right next to the stove.
This has NOT been my experience.A good cast iron, properly maintained is totally non-stick
I’m going to get one of those Hexclad pans...and any other quality pan and just do a hands on test .... so far I have bought the Mrs enough of these things to start a smelting plant. It’s not buying these pans a problem,.. it’s throwing them out and hearing about how it fucked up an important meal.... like Thanksgiving.If I were to bet on a "last non-stick pan you'll ever buy" type of longetivity, I'd try the Hexclad.
I haven't yet bought one, but I'm going to. I kind of did an informal study on this.
Instead of watching their own advertising, where naturally they are going to put their best foot forward and showcase their product in the best possible circumstances, I watched these Hexclad pans get abused on the show, year in and year out. Dozens of them. I'm a fan of the show.
They threw everything including the kitchen sink at these pans; overheated, banged-on, scraped, even pan fires that got tossed roughly into the sink-drainboard area.
Still cook non-stick, with the best of them.
After watching all that happen to those pans, I'm a believer.
This has NOT been my experience.
you have to season them, and it takes time. The ones you buy that are "preseasoned" are a decent start, but it takes some work to build up that polymerization. Cook lots of high fat foods, like bacon and ground beef and those sorts of things when they are new, coat it in oil EVERYTIME you use it, occasionally coat it extra heavy and bake it in the oven at 450-500 for an hour or 2. Keep using it. If you use it 2-3 times a week, it can take 6 months to a year for the seasoning to really start to take hold. And you always have to use oil or butter or something when you cook with it it, you cant just crack a egg in it and expect it not to stick. But once that seasoning gets right, its almost no washing needed, wipe the worst of it out, a little water and a scrubbrush or chainmail, dry it completely, reoil and store for next time.This has NOT been my experience.
Maybe I’m not smart enough to properly utilize an iron skillet.
I recognize my limitations, and will stay with good quality nonstick with thick, heavy bottoms for heat transfer.
And handles that will remain attached.