Stick or Non-Stick Pans?
#2
Honda+Blue=My garage
Not fair, stick is prejudicing people to non-stick. A standard stainless, copper, or anodizied aluminum pan can be "non-stick" if prepared properly and can yield excellent browning (superior to non-stick).
They each have a purpose and I use them both for different projects. Ny calphalon pro set is great for some things as well my cast iron and the cheapo nonstick.
Job=Tool
They each have a purpose and I use them both for different projects. Ny calphalon pro set is great for some things as well my cast iron and the cheapo nonstick.
Job=Tool
#3
I Skydive, Therefore I Am
Join Date: Oct 2006
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I have an All-Clad regular fry-pan and a Calphalon non-stick and I like them both. I agree with pmptx above that it depends on what I'm doing as to which I use. However I typically reach for the All-Clad. It has been used so much and seasoned so well that it virtually has a non-stick surface now.
My major problem with non-stick is that no matter how good the pan or how careful you are, it will not last as long as a regular pan.
My major problem with non-stick is that no matter how good the pan or how careful you are, it will not last as long as a regular pan.
#4
I'd would say have a set of non-stick for everyday use. And get a couple all-clad or like skillets for proper searing and pan sauces. This is whats in my kitchen.
#6
For a christmas gift I got a set called smartware.
Its a bit pricey because it uses medical grade stainless steel used in surgical tools.
Its healthier, and my food tastes better
Its a bit pricey because it uses medical grade stainless steel used in surgical tools.
Its healthier, and my food tastes better
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