specifically the thermolon or ceramica coatings (ceramic glass)? the fiancée and i are looking at getting new cookware that we plan on keeping for the long haul (most importantly while raising kids) and figured if we're going to spend the money and the new stuff works well, we'd try that

we may decide to buy some aluminum- or copper-core stainless instead, but still exploring the options

ibthowdoyouknowthisnewstuffissafeandbesidesPTFEPFOAissafeexceptathightemperaturesandhowoftendoyoureallygetthepansthathotanyway?

6/2/2010 12:50:52 PM

"safe"

6/2/2010 12:52:31 PM

this is relevant to my interests as the teflon coatings are also bad for birds as well (much more sensitive to the out gassing)

6/2/2010 12:55:56 PM

if you go the coppercore route, make sure that they can work on induction stoves.

even if you dont have them now, you're buying an investment piece, and who knows if you will in the future. i'd hate to move into my dream house, and have to buy new pans that are $150+/item.

i think all-clad now supports induction on their copper cores, but iirc, the older models do not.

6/2/2010 1:01:49 PM

these new silicate polymers are, in theory, "safe" in that silicon is non-toxic and chemically nonreactive...i mean, they're really just glass

of course, bonding the coating to the metal is the clencher, and i'm not sure what they use to do that (nor will i likely find out, since that'd be a trade secret)...given the mixed reviews, i'm thinking that the effort to "go green" has left the coatings susceptible to quick degradation of the coating-to-metal bond, but since a very large portion of these reviews are from around 2008 when it was introduced, i'm wondering if anything has changed

Quote :

"if you go the coppercore route, make sure that they can work on induction stoves. even if you dont have them now, you're buying an investment piece, and who knows if you will in the future. i'd hate to move into my dream house, and have to buy new pans that are $150+/item. i think all-clad now supports induction on their copper cores, but iirc, the older models do not."

ah, thanks for the heads up as i was not aware of this...our current stove is induction (and i love it, btw), but i never thought that certain cookware would not work well with it

6/2/2010 1:07:18 PM

Update this thead if you decide to go for it. I have worn out the teflon on my kitchenaid frying pan in 2 years so I am in the market for something different.

6/2/2010 1:17:32 PM

http://www.williams-sonoma.com/products/all-clad-d5-stainless-steel-nonstick-covered-fry-pan/?pkey=cspecial-offers-prod|spevalckw

i was thinking about some of these

wondering how the "non-stick" works

gonna have to see those in the store.

i've got like $500 in w/s gcs that im going to run through this week.

going with a few stainless fry/saute pans (probs the d5 brushed), la creuset dutch oven, and wustof santoku.

been trying to decide on the pans for a while.

have been waffling between just a pots/pans set or la creuset set, or a mix bag.. going to go with the mixed bag... and some are on sale right now for fathers day... so when i can get someone to go with me to the store (i cant carry things right now), i'm going to pull the trigger.

[Edited on June 2, 2010 at 1:22 PM. Reason : e]

6/2/2010 1:22:20 PM

This is why I have castiron. I can beat the shit out of cleaning them and no problems. And on a small level they are healthy for you adding iron in what you cook.

And they arnt 150 smackaroos.

6/2/2010 1:26:05 PM

I only use cast iron pans. FTW!

6/2/2010 1:28:20 PM

we've been using the thermolon variety for months now. we have a GreenPan set and one pot made w/ the same stuff by martha stewart @ macy's. i LOVE them. they don't cook any differently but they are super duper nonstick compared to teflon. i say go for it.

6/2/2010 1:29:52 PM

Read the last post in this thread, then start from the beginning... pretty entertaining.

http://forums.cooking.com/showthread.php?t=1642&page=9

6/2/2010 1:41:34 PM

Quote :

"i was thinking about some of these wondering how the "non-stick" works"

as far as i know, that's good 'ol PTFE...maybe not, though

Quote :

"This is why I have castiron. I can beat the shit out of cleaning them and no problems. And on a small level they are healthy for you adding iron in what you cook. And they arnt 150 smackaroos."

Quote :

"I only use cast iron pans. FTW!"

i, too, have cast iron!

but you either don't cook nearly as much as i do or you have a lot more free time on your hands because cleaning decent nonstick takes no time whatsoever, while cleaning cast iron takes significantly more...i'm not implying that cleaning cast iron is HARD, i'm saying it requires more time than i'm willing to spend doing it

are you using enameled or non-coated? when was the last time you saw a cast iron pot larger than 7 quarts? when was the last time you used cast iron for a quick dinner?

don't get me wrong, cast iron has its place...but other materials provide a much more enjoyable experience for those who like to cook often, quickly, and try different types of foods

[Edited on June 2, 2010 at 2:01 PM. Reason : .]

6/2/2010 1:45:15 PM

I cook just about every night and use my cast iron pans just about every time I cook, including breakfast when I have a day off. It takes about 20 seconds to clean my pans. They are well seasoned. I use my 4qt dutch oven a lot to fry chicken in. All I do is drain the oil out and wipe it down. But usually I just use my 11.5" cast iron skillet.


I use non cast iron pots that I use for sauces/pasta/etc.

6/2/2010 1:58:23 PM

Quote :

"I use non cast iron pots that I use for sauces/pasta/etc."

exactly...this thread is a discussion of non-PTFE "non cast iron pots"

6/2/2010 2:03:59 PM

Quote :

"this is relevant to my interests as the teflon coatings are also bad for birds"

My quaker parrot's cage is in my kitchen and I have to be on top of things while cooking so as to not overheat my non-stick cookware. Leaving a pot on the stove or letting all of the water boil out could be toxic to my bird. I'd love to find a good nonstick alternative to teflon.

I have one cast iron pan that I use to cook roasts and stuff in the oven, but I avoid using it on my smooth top stove.

[Edited on June 2, 2010 at 2:05 PM. Reason : .]

6/2/2010 2:04:16 PM

birds living things (esp birds) shouldn't be in cages

6/2/2010 6:49:42 PM

Quote :

" but you either don't cook nearly as much as i do or you have a lot more free time on your hands because cleaning decent nonstick takes no time whatsoever, while cleaning cast iron takes significantly more...i'm not implying that cleaning cast iron is HARD, i'm saying it requires more time than i'm willing to spend doing it"

Take a good scrub pad to it, or my fav a butter knife and it comes out. That or soak it for a bit. No problem.

6/2/2010 9:52:22 PM

Quote :

"Take a good scrub pad to it, or my fav a butter knife and it comes out. That or soak it for a bit. No problem."

again, i'm not implying that they're HARD to clean, just that what you described takes many times longer and more effort than nonstick

and i've NEVER seen eggs not stick to a cast iron pan, no matter how well seasoned it is

they're different enough that i don't see cast iron as being equal to nonstick

*shrug*

6/3/2010 8:01:53 AM

i just wipe my cast iron out with a paper towel. gotta leave the flaverzzzz

6/3/2010 8:11:24 AM

Cast-iron.

6/3/2010 8:25:52 AM

Quote :

"and i've NEVER seen eggs not stick to a cast iron pan, no matter how well seasoned it is"

you must be doing it wrong then.

6/3/2010 8:36:37 AM

Quote :

"you must be doing it wrong then."

it's possible...though i'd be interested in seeing a perfect omelet slide right out of a cast iron pan just as easily as it does out of a nonstick

usability aside, i am nervous about using cast iron on a glass-top stove...i have no such reservations regarding aluminum or stainless steel

[Edited on June 3, 2010 at 8:39 AM. Reason : .]

6/3/2010 8:39:26 AM

I've got 2 cast iron skillets eggs won't stick to. And I garuantee an omlette will slide out of my 9" skillet. It's old as balls and slicker than whale shit.

6/3/2010 8:55:47 AM

perhaps that's my problem, then...all of my cast iron is 6-7 years old, and was new...and i haven't used it daily

IN ANY CASE, i'm looking at nonstick cookware, dammit

6/3/2010 9:14:17 AM

Yea dude. You gotta use it to get it seasoned. And there are rules for cleaning till you do get them well seasoned. I don't care what the box says. All those "pre-seasoned" cast iron cook ware is bullshit. You gotta do it yourself.

6/3/2010 9:18:16 AM

i too, am in the market for frying pans. i really like stainless but my bf has nonstick and they really are SO much easier to clean, hmmm what a 1st world dilemma...

i also have one cast-iron skillet designated for cooking certain noms, such as cornbread

6/3/2010 9:34:18 AM

This will probably be tl;dr for most people, but I'm taking the time to transcribe it so freaking read it

Quote :

" PFCs (non-stick coating) are part of the modern-living movement, where cost trumps quality and convenience trumps all. It may be a little harsh to say, but these products seem to be marketed with the assumption that consumers have no time or interest in learning to cook and eat well. On the surface, non-stick coatings in pots and pans sound fine. The classic image is a fried egg sliding effortlessly out of a pan onto a plate. No spatula needed! The pan is then wiped clean with a cloth and is ready to use again. Sounds perfect. Simple, easy. Even the most culinarily challenged can now fry an egg. But no serious chefs I know would choose a non-stick frying pan, and this is more to do with the heating properties and browning quality of frying pans made of stainless steal, copper, or cast iron. If you know what you're doing, it's not difficult to get your egg to slide out of a heavy-gauge stainless-steal or copper pan with similar east. I happen to think I'm pretty handy with a frying pan, so here are a few very specific pieces of advice from my own cooking experience on how to kick non-stick. First, you do need to buy a decent frying pan. Your pan doesn't need to be a high-end gourmet item, but it must have a reasonably solid base, so it can heat quickly and evenly and retain heat at a constant temperature. Even if you spend a bit more per pan, it will actually save you more money than if you buy less expensive, non-stick pans every few years after the coating has been scraped off and consumed with your scrambled eggs. There are three basic categories of pots and pans to consider (and many variations of these): cast iron, stainless steel and enamel-coated cast iron. My favourite, and the all-American classic, is the basic black iron skillet. The best ones in my experience are made in the US. The beauty of cast iron is that if it is treated properly and cared for, it outperforms non-stick. The only things that you should not cook in cast iron are high-acid vegetables suck as tomatoes, because they concentrate too much iron if they are cooking for a long time. There are three main reasons food sticks to a pan. First is that the pan is not hot enough. (And a pan must reach the correct temperature before any food is place in it.) Second is not having a nice coating of oil in the pan. And the third is using a plastic spatula instead of a metal one. (Plastic spatulas tend to act more like shovels than spatulas.) So follow this simple advice: make sure the pan is hot enough and that it has a nice coating of oil - and use a metal spatula - et viola! You can relegate your non-stick pans to the dusty back of your cupboard."

6/3/2010 9:51:10 AM

isn't this one of those things were they dont have enough evidence to prove its safe until like 20 years no matter what and that it will be deemed "unsafe" as soon as the new "safe" comes out?

6/3/2010 9:57:21 AM

No, they have a couple of decades of evidence showing it's not safe

6/3/2010 9:59:15 AM

i think im gonna stick to my guns and go with stainless...even if it does take 2 extra minutes to clean...it'll be worth it

6/3/2010 9:59:31 AM

probably so

6/3/2010 10:04:37 AM

Quote :

"the fiancée and i"

MY FIANCEE

6/3/2010 10:05:19 AM

at the woolworth's buyin' nipples

6/3/2010 10:12:31 AM

You can't talk to my fiancee that way

6/3/2010 10:14:15 AM

it's "you can't swear at my fiancee"

[Edited on June 3, 2010 at 10:16 AM. Reason : well you can't marry my wife]

6/3/2010 10:16:22 AM

haha yeah you're right. I need to watch the movie again apparently

6/3/2010 10:17:36 AM

Quote :

"MY FIANCEE"

no, no, she's THE only fiancée for me

6/3/2010 11:51:21 AM

for NOW

6/5/2010 7:55:23 AM

^ touché

anyway, we decided on some nice copper-core stainless

6/5/2010 5:25:54 PM

bttt

looking for recommendations

3/25/2019 11:22:01 AM

I like our new Hard Anodized set from Kitchen Aid. Heavy, sturdy, and easy to clean.

3/25/2019 11:43:45 AM

Go with ceramic

I have the Berndes Vario Click 8.5" and either 11.5" or 13"
https://www.williams-sonoma.com/products/berndes-vario-click-pearl-ceramic-nonstick-fry-pan/

The ceramic on the edges has chipped a bit from being thrown into the cabinet rack, but the pan itself has held up well.

Although 90% of the time I still use the all clad pans and if anything sticks I just deglaze it and wipe it down while still warm. I really only use the non-stick pans for eggs, grilled cheese sandwiches and delicate meats like fish

3/25/2019 11:45:13 AM

i got whatever they had at costco. tramontina i think. got two smallish ones and a big one. use one of them every day.

3/25/2019 10:18:05 PM

I'm too cheap for ^^

[Edited on March 25, 2019 at 10:26 PM. Reason : But educated enough to want ceramic ]

3/25/2019 10:26:07 PM

^^^What do you use to deglaze the all-clad? I have one all-clad piece and would like to get more, but it's so expensive I'll have to piecemeal it. But I probably won't be able to get it to the temp it needs before adding food, so I'm always going to have to worry about food sticking.

Also, no one ever really addressed the question of ceramic being safe, as far as the bonding of the ceramic to the metal goes.

3/26/2019 9:24:20 AM

Just use water, scrape anything stuck on, then wipe with a rag while still hot

Ceramic is glazed in a kiln, not that different than how you glazed your clay pots in elementary school art class. The only possible danger I could thank of would be if there were heavy metals in the glaze, so just dont buy cheap Chinese ceramic pans and that's not an issue.

3/26/2019 10:31:45 AM

Just throw the pan into the sink and run cold water on it

3/26/2019 11:09:47 AM

Quote :

"What do you use to deglaze the all-clad"

Last night I used chicken stock and wine while making a delightful pan sauce

3/26/2019 11:45:50 AM

Quote :

"Just throw the pan into the sink and run cold water on it "

pour the water on it when its on the stove, you want it on high heat so you can use the water to deglaze

it's also really helpful when cooking because you can quickly clean the pan and use it for the next item in your meal

https://www.thekitchn.com/why-you-shouldnt-take-a-pan-off-the-stove-until-its-clean-cleaning-tips-from-the-kitchn-199762


(this is for stainless pans, don't do this to ceramic or you could crack the ceramic coating. you have to use care when cleaning ceramic pans)

[Edited on March 26, 2019 at 12:06 PM. Reason : .]

3/26/2019 12:03:40 PM

http://www.BlueDiamondPan.com

3/27/2019 10:06:32 PM