Nonstick frying pan recommendation

[gotpasswords]

@Chicken Fingers

I wonder why America’s Test Kitchen almost always goes for Oxo brand everything. hmmm.

Probably the same reason I almost always go for Oxo. Their stuff is seriously well worked-out, lasts well, and does whatever it sets out to do rather well.

As for pans, I’m another fan of buying the inexpensive industrial grade stuff from Webstaurantstore or the local restaurant supply house. Compared to the cheap pans at the grocery store that you can bend with your hands, you could club someone to death with the restaurant grade pans. :eek: And it’s not as financially painful when a guest absent-mindedly starts scrambling eggs in one with a fork.

[Face_Intentionally_Left_Blank]

@jz78817

I’m about to replace my non-stick pan, and I’ve seen all these “new” coatings available now in addition to the usual PTFE. looks like “ceramic” is a common one, are they really as non-stick as teflon? any reason to go with one?

I am also interested in hearing about these, as well as carbon steel. I bought a cheap, round, department-store-type ceramic, and I used it a lot, so I bought a square model. I think I destroyed the round model over too much heat, but the square model is still getting a lot of use. I’d like to hear other opinions on these, especially the difference between cheap, mid-range and higher-quality ones. Well, I won’t be buying a high-quality one, but the mid-range ones. . .

As for my own experience with it, well, I had to season it when I got it by putting oil in it and heating it until it smoked. Used to be eggs would come up fairly easily, but not so much now. Maybe it needs re-seasoned, or maybe it’s a cheap pan that needs tossed and replaced.

[jnglmassiv]

I wouldn’t believe it either but here goes: The very best nonstick pan I’ve ever used is an As Seen On TV Red Copper skillet, 10" that I’d bought in April 2018 and used ever since. The surface remains immaculate. Yes, you’ve got to be careful with metal utensils on it but there have been plenty of too hot mishaps and times where I’d thought I’d finally did some damage. Nope, very tough, wipe it out and it’s slick as can be again.

Check it (shiny penny for scale):

[Album] imgur.com

[squeegee]

@jnglmassiv

I wouldn’t believe it either but here goes: The very best nonstick pan I’ve ever used is an As Seen On TV Red Copper skillet, 10" that I’d bought in April 2018 and used ever since.

To my eye that looks like an anodized aluminum pan.

[bump]

@Face_Intentionally_Left_Blank

I am also interested in hearing about these, as well as carbon steel. I bought a cheap, round, department-store-type ceramic, and I used it a lot, so I bought a square model. I think I destroyed the round model over too much heat, but the square model is still getting a lot of use. I’d like to hear other opinions on these, especially the difference between cheap, mid-range and higher-quality ones. Well, I won’t be buying a high-quality one, but the mid-range ones. . .

As for my own experience with it, well, I had to season it when I got it by putting oil in it and heating it until it smoked. Used to be eggs would come up fairly easily, but not so much now. Maybe it needs re-seasoned, or maybe it’s a cheap pan that needs tossed and replaced.

AFAIK, they work extremely well at first, but eventually lose their mojo after a couple of years and start sucking hard. Supposedly this can be due to some kind of buildup, but I’m not convinced that it’s not just cheap pans engineered to work great out of the box, and then fade later on, slightly earlier than more expensive teflon pans.