Non Stick Frying Pan

Spend $80. Buy the 12" Calphalon Unison nonstick fry pan. On "sale" for $80 at Macy's, Bed Bath & Beyond, Calphalon.com, Zappos, etc $72 at Amazon.com. Or gat a 20% off coupon to BB&B and spend $64.

In any event, in your general price range this is easily your best option. Really not close from what I'm aware of.

Calphalon Contemporary Nonstick 10 and 12-inch Omelet Pans, Set of 2.

They've got them at BB&B for $60/set. If you look, you can find them cheaper w/ very little work.

I've given up on expensive non-stck pans. Once the coating stops working, all you have is a very expensive piece of scrap metal.

Do what professional chefs, not celebrity chefs, do. Celebrity chefs get their All-Clad or Calphalon cookware free-fer-nuthin from the manufacturer for promoting it. Real chefs go to a restaurant supply store and buy teflon coated aluminium fry pans in the desired size. Or if you want to try something different you can go to Bed Bugs & Beyond and get the 10-inch and 12-inch Orgreenic pans for $19.95 and $29.95 respectively. Either way, when the non-stick fails, and it always does sooner or later, you just toss the pan in the recycle bin and fork out another 20 bucks for a new pan.

quote:

Originally posted by Sir Loin of Beef:
I've given up on expensive non-stck pans. Once the coating stops working, all you have is a very expensive piece of scrap metal

+1. I might spend $20. I consider them disposable cookware now.

I don't know .....

The Calphalon pans I use at home have no "coating". The ones I use are 20+ years old and don't show any excess wear. As for "Orgreenic" pans ... Well I wanted more than anything to like them. The only problem is bad reviews, such as this:
Is Orgreenic Cookware a scam? - New York Food | Examiner.com

As a pro-chef I never use teflon anything. All you need is for just one(1) flake get past to a customer and all hell breaks loose. Most all the kitchens I've worked in use anodized pans, with no "coatings".

Marshall's or Ross often has the Calphalon 2-piece non-stick set for less than $40.

quote:

Originally posted by Maverick:
As for "Orgreenic" pans ... Well I wanted more than anything to like them. The only problem is bad reviews, such as this:
Is Orgreenic Cookware a scam? - New York Food | Examiner.com

Don't take that author's word for it. buy one and try it your own self.

I use mine like I used to use my Simply Calphalon Everyday pan, and I am quite happy with it. I do put a little olive or canola oil, some cooking spray (you're not supposed to use cooking spray with Calphalon!), or even some bacon squeezin's (I bake my bacon in the oven, 2 pounds at a time, freeze it to create my own pre-cooked bacon at less than half the store price, and I save the bacon juice in a container next to the stove) in the pan for items that don't have their own fat, like eggs, and a wet pie tin works great for basting them. I really don't care for over easy eggs so I haven't attempted to flip any. Bacon or breakfast sausage just gets tossed in the pan naked because they release enough grease to keep them from sticking all on their own.

Just like the commercial, once the pan has cooled, cleanup is easy with just a wet, soapy sponge, or maybe a blue Scotchbrite if you had the heat a little too high and you got some unwanted fond. I've never had any reason to stick mine in the dishwasher yet, another thing that Calphalon frowns on, but I would not hesitate to do so.

All in all, I am completely happy with my Orgreenic pans and I am sure every other manufacturer will eventually jump on the band wagon and replace their teflon coatings with ceramics.

So, if you REALLY want to like the Orgreenic, buy a 10-incher and give it a try. It's only 20 bucks!

How about You buy one for me as a gift?

We are big fans of Scanpan (Danish) which we bought from Sur la Table. I primarily use it for egg scrambles. We never use a metal utensil with it (only wood or silicone) and can clean it with a paper towel. We've had it a couple of years and can highly recommend it. We use All Clad for everything else.

quote:

Is Orgreenic Cookware a scam? - New York Food | Examiner.com

It's a nonsense review. Does the person even cook?

We’ve never had to season a pan before: a simple but annoying procedure. You are to pour a film of oil in the bottom of the pan, coat the sides and heat the oil until it begins to smoke. Then pour it out and let the pan cool. Wipe out the excess oil. You are supposed to repeat this twice yearly.

Twice yearly? Do they know what they're talking about?

"Seasoning" means you burn something into the pan and create a carbon coating. That's what you do to cast iron. So if this green pan needs it, maybe it's really a good pan? I don't know - never tried it. But I paid $100 for a Cephalon 12" pan a few years ago and it's lost its shape. It's becoming a bowl.

OTOH, I've used cast iron for many years now; my main pan is at least 60 years old since it was my grandmother's, and I'm quite happy with it.

I only use non-stick for eggs, hence I have 2 8inch Cusinart Anodized I grabbed from Williams Sonoma before they replaced them with a lesser quality ones they now have. They only get egg use.
If I were to buy (and I won't) I would go Swiss Diamond.
My Le Creuset black satin pans see all my meatballs/cutlet/saute usage these days. They are amazing.

We use the non-stick all clad. I’m sure I can find something just as well for cheaper, but I like the way it feels and I’m used to how it performs. We beat it up pretty good and it lasts for about 2 years. After 2 years we give it to goodwill and buy another. Good return for the money as far as I’m concerned.

I ended up buying a $20 ceramic coated pan at BB&B. In the three or so times I've used it I have been very pleased. The white cooking surface is pretty cool as well.

Just got a pair of surprisingly heavy Swiss Diamond non-stick sauté pans (7" and 10.5") so tried out the larger one. No oil or butter, 2 eggs, 1 sunny-side, the other over easy, on this incredible non-stick surface. Sure, it's brand new so it's working like a charm, but Consumer Reports predicts exceptional longevity for these, and though I won't use them, apparently these pans are impervious to metal utensils, and even metal scouring pads.

I know they're relatively pricey for this type of pan, but this seems to be one of those items where higher cost is justified by superior performance.

Following a Cook's Illustrated recommendation, I bought one of the these about 2 years ago. Totally satisfied.

I've learned to just buy the $10 non-stick pans and limit its use to making eggs, pancakes, and warming foods.

I have a cast iron for searing and sauteing with non-acidic ingredients and use a heavier gauge, copper core for the rest.

quote:

Originally posted by Seaquam:

but Consumer Reports predicts exceptional longevity for these,

That is the secret.

I've found Marshalls to have a pretty decent selection when it comes to cookware....

Scanpan (spelling) from Sur La Table has been going steady for 4 years. ~$35

This is the best deal you're going to find if you insist on a top name brand pan

quote:

Originally posted by Sir Loin of Beef:
This is the best deal you're going to find if you insist on a top name brand pan

This is the one I picked up after last year's edition of this topic. Works great from a non stick perspective, but what I've really noticed the difference is how quickly and evenly it heats up compared to my 10+ year old Costco set. They have always been serviceable, but I've seen the light and comment each time I use the little guy how much I like the pan.

Unfortunately I can't use them because they are aluminium, which won't work on induction burners, so I will have to stick with the Nordic Ware "aluminized steel" non-stick pans I picked up at Smart & Final. I think I paid $19.90 for the 8-inch and $21.20 for the 10-inch

Purchased a 12 inch Le Creuset hard anodized pan in November to try. Was amazed at how well it performed. No coating so you can use any utensil and can go in dishwasher. So pleased we went back this past weekend and bought the 7" and the 10". Now through the end of January you can buy one at a 40% discount. The 10" was $57. Equal to or better than ScanPan. Also have a set of 3 saucepans that work equally well. Won't warp due to the way they are heat treated.

quote:

Originally posted by Longboarder:
Purchased a 12 inch Le Creuset hard anodized pan in November to try. Was amazed at how well it performed. No coating so you can use any utensil and can go in dishwasher. So pleased we went back this past weekend and bought the 7" and the 10". Now through the end of January you can buy one at a 40% discount. The 10" was $57. Equal to or better than ScanPan. Also have a set of 3 saucepans that work equally well. Won't warp due to the way they are heat treated.

Thanks, LB.

I just bought a couple to try.

I bought a set of two Calphalon unison non stick omelette pans for $65. Used one several times and worked great. They said not to use non stick spray as there is something in the sprays that causes permanent films on pans.

I normally use just a dab of EVOO Put a small amount on pan, then use a paper towel to wipe off

quote:

Originally posted by ThistlinTom:
I bought a set of two Calphalon unison non stick omelette pans for $65. Used one several times and worked great. They said not to use non stick spray as there is something in the sprays that causes permanent films on pans.

I have griddle that has seen cooking spray on it in the past and it does indeed gum up and get sticky from the heat apparently. It gunk just doesn't want to come off w/o extended scrubbing which will in turn damage the coating.

quote:

Originally posted by wine+art:

quote:

Originally posted by Longboarder:
Purchased a 12 inch Le Creuset hard anodized pan in November to try. Was amazed at how well it performed. No coating so you can use any utensil and can go in dishwasher. So pleased we went back this past weekend and bought the 7" and the 10". Now through the end of January you can buy one at a 40% discount. The 10" was $57. Equal to or better than ScanPan. Also have a set of 3 saucepans that work equally well. Won't warp due to the way they are heat treated.

Thanks, LB.

I just bought a couple to try.

I think you will be very pleased.

Recently, I just thru out all of my non stick pans.
I tried quite a few type and all of them peel at some point and I prefer to not even chance any flaking into my diet....

So regular pan from now on.

quote:

Originally posted by Vinaigre:
...all of them peel at some point and I prefer to not even chance any flaking into my diet...

No worries. Logically that only helps things pass thru.

quote:

Originally posted by Vinaigre:
Recently, I just thru out all of my non stick pans.
I tried quite a few type and all of them peel at some point and I prefer to not even chance any flaking into my diet....

So regular pan from now on.

Vinaigre - That is the beauty of the new Le Creuset-the pans don't have a non-stick coating. The pans are hard anodized throughout and there is nothing to flake off.

quote:

Originally posted by KSC02:

quote:

Originally posted by Vinaigre:
...all of them peel at some point and I prefer to not even chance any flaking into my diet...

No worries. Logically that only helps things pass thru.

Thanks LB - good to know.

quote:

Originally posted by KSC02:

quote:

Originally posted by Vinaigre:
...all of them peel at some point and I prefer to not even chance any flaking into my diet...

No worries. Logically that only helps things pass thru.

New way of getting roughage into the diet

quote:

Originally posted by Sir Loin of Beef:
This is the best deal you're going to find if you insist on a top name brand pan

Those are exactly what I have. The 12" model.

Contacted Calphalon yesterday since they're guaranteed for life. We'll see what they say.

They lose their shape over time. If you have a regular home stove or a residential-type induction stove, maybe you don't get hot enough to do anything serious. But I had a better stove so maybe that's the problem.

However, if they'll replace it, I guess that's OK. The interior of the pan doesn't show any sign of overheating or burning, so maybe they're just destined to warp and be replaced periodically.

quote:

Originally posted by KSC02:

quote:

Originally posted by Vinaigre:
...all of them peel at some point and I prefer to not even chance any flaking into my diet...

No worries. Logically that only helps things pass thru.

Unfortunately, your breakfast won't "stick to your ribs"