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  • SloppyShooter

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    Apr 24, 2018
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    I have tried a few of the new non-stick pans. Whether it's copper, diamonds, or sheep dip, the constant non-stick factor is ceramic.

    I haven't had much satisfaction with them. Some seemed to work pretty well for a little while, others were just crap. I tried to fry some bologna in a white ceramic fry pan last night, and had to deglaze it several times.

    Frying eggs in any of the copper pans ranges from sticking a little to being glued. I use butter, oil, or both.

    The square pan I have is pretty decent, which I believe is a Copper Chef. The copper stuff seems to be more non-stick, but it's a bitch to clean when something does, and it seems to be needed to clean while still warm.

    I liked the old teflon pans. They were good for about a year, until they got scratched up enough the teflon started coming off.

    So I really haven't found a replacement for them. I guess it's back to good ol' fashioned seasoned cast iron. (Haven't found a cast iron pan in the shape I want.) Guess maybe stainless.

    Anyway, what's your experiences with the new non-stick non-teflon pans, and other TV stuff?
     

    FireInTheWire

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    I have tried a few of the new non-stick pans. Whether it's copper, diamonds, or sheep dip, the constant non-stick factor is ceramic.

    I haven't had much satisfaction with them. Some seemed to work pretty well for a little while, others were just crap. I tried to fry some bologna in a white ceramic fry pan last night, and had to deglaze it several times.

    Frying eggs in any of the copper pans ranges from sticking a little to being glued. I use butter, oil, or both.

    The square pan I have is pretty decent, which I believe is a Copper Chef. The copper stuff seems to be more non-stick, but it's a bitch to clean when something does, and it seems to be needed to clean while still warm.

    I liked the old teflon pans. They were good for about a year, until they got scratched up enough the teflon started coming off.

    So I really haven't found a replacement for them. I guess it's back to good ol' fashioned seasoned cast iron. (Haven't found a cast iron pan in the shape I want.) Guess maybe stainless.

    Anyway, what's your experiences with the new non-stick non-teflon pans, and other TV stuff?
    These rock! I have had them a year and their still great. No wear. https://www.amazon.com/gp/product/B009HBKQR0/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

    Do you hand wash your non-sticks? Dishwashers are a bad no no. Hand wash, hot water.
     

    pronstar

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    Non-stick lasts a long time so long as you don’t use utensils that scratch them.

    Plastic/silicone/wood only.
    No metals.
    Make sure you don’t place other cookware in them, either.

    We only have one small Teflon pan, mainly for eggs or omelettes.

    One aluminum wok and one cast iron pan, both well-seasoned.

    The rest are All Clad stainless steel. Well worth the money

    IMHO if you have lots of stuff sticking, you may be using too much heat.

    Sent from my iPhone using Tapatalk Pro
     

    karlac

    Lately too damn busy to have Gone fishin' ...
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    Like the concept of my two 9" Copper-Chef's, but the fit and finish went to hell in the two year period between purchases.

    I'm the only one that uses them, and only use wooden or synthetic utensils. The coatings are not 'wooden roux spoon' proof as far as appearance; but to be fair, the blemishes seen in the photo below don't seem to effect the "non-stick" properties so far.

    Still, mildly disappointing considering the price and non use of metal utensils. I've found them easy to clean.

    Bottom line seems to be that TV advertising hype needs to be taken with a grain of salt, although the "Diamond" advertisements are tempting.
     

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    Brains

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    IMHO if you have lots of stuff sticking, you may be using too much heat.
    This is my wife's #1 problem I think. In the interest of saving time, she cooks very hot. Doesn't matter, cheap or expensive or anywhere in between. Our pans, cookie sheets, etc. all get ruined by a buildup of some impenetrable layer of carbonized gunk. We replace as needed, cookie sheets about every year and frying pans about every 3. I don't complain one bit either because she's cooking for the family, which is a whole lot better than eating out every night - and she hates cooking. Our evenings are scheduled very tight, with kids activities and whatnot, so time goes by fast. We need a personal chef lol.
     

    FireInTheWire

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    This is my wife's #1 problem I think. In the interest of saving time, she cooks very hot. Doesn't matter, cheap or expensive or anywhere in between. Our pans, cookie sheets, etc. all get ruined by a buildup of some impenetrable layer of carbonized gunk. We replace as needed, cookie sheets about every year and frying pans about every 3. I don't complain one bit either because she's cooking for the family, which is a whole lot better than eating out every night - and she hates cooking. Our evenings are scheduled very tight, with kids activities and whatnot, so time goes by fast. We need a personal chef lol.


    First thing I will get when I come into some serious cash.
     

    SloppyShooter

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    Apr 24, 2018
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    I hand wash, don't use metal, but I do wind up using heat. I have a gas range, and those things are a little bit akin to cooking in a throw away aluminum foil tray. They definitely don't work with high heat.

    The staining doesn't bother me, except that it seems like it creates a spot that is prone to sticking.

    I'll check the link here in a while, but my credit card is still maxed. I dropped the payment off at the mailbox on the 9th, I'm starting to get worried. Maybe I should have sent it Certified mail.

    Now I also need a vegetable peeler. Got 2 and neither one is sharp enough to shave warm butter. Looking at trying to sharpen them, and then they'll be fine.

    Same thing with can openers, bought a few before I found one that opened a can worth a crap, and these weren't cheap. I used to get a basic can opener for a couple of bucks and use it for years and years. Same with peelers, I had one for 15, 20 years, no problem.

    EDIT: Forgot, I, too, am tempted by the diamond pan.
     
    Last edited:

    rman

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    I bought my wife a Circulon set from Costco for $190ish. It works excellent. I don't think it's Teflon, but it sure as hell cooks like it. No scratches or chips.

    Before the Circulon we had anodized pans from Rachel Ray. Worked well, but didn't last very long. 2-3 years maybe.

    I use cast iron, can be a pain but it has its uses.

    Sent from my SIG Sauer
     

    SloppyShooter

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    I bought my wife a Circulon set from Costco for $190ish. It works excellent. I don't think it's Teflon, but it sure as hell cooks like it. No scratches or chips.

    Before the Circulon we had anodized pans from Rachel Ray. Worked well, but didn't last very long. 2-3 years maybe.

    I use cast iron, can be a pain but it has its uses.

    Sent from my SIG Sauer

    Yeah, that's the whole deal. No more Teflon. All these new pans aren't around because they're SO much better than Teflon, but as a replacement for Teflon.

    No PFE's POA's, STD's....whatever the heck the government decided to do away with. I knew years ago that heating up an empty Teflon pan would kill a bird.

    But, if we didn't pay taxes, the government wouldn't give a schnit about what killed us.
     

    benenglish

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    Regarding high heat, it's not necessarily a problem. My cast iron wok is always used with all the heat I can pour into it. Once you get into that Chinese cooking methods mindset, it becomes automatic to always use high heat and never have a problem with sticking.
     

    pronstar

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    Same thing with can openers, bought a few before I found one that opened a can worth a crap, and these weren't cheap. I used to get a basic can opener for a couple of bucks and use it for years and years. Same with peelers, I had one for 15, 20 years, no problem.

    Best can opener I’ve found.
    I think we’re going on 10 years, still works great.

    It’s geared-down so super easy to turn

    e5551b5b2ab2d0048e18c4356a728e28.jpg



    Sent from my iPhone using Tapatalk Pro
     

    karlac

    Lately too damn busy to have Gone fishin' ...
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    Best can opener I’ve found.
    I think we’re going on 10 years, still works great.

    It’s geared-down so super easy to turn

    Thanks!
    Just bought a manual one from B, B & B that is so high tech that it works like a liberal professor, just occasionally.

    Your photo was exactly what I was looking for.
     

    Younggun

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    hill co.
    Went through several manual and electric junk can openers before finally finding one stamped “Made in the USA”. It’s lasted for at least 5 years now.

    Found it at Walmart of all places.


    Looks just like the one pictured above actually.


    Sent from my iPhone using Tapatalk
     

    SloppyShooter

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    Regarding high heat, it's not necessarily a problem. My cast iron wok is always used with all the heat I can pour into it. Once you get into that Chinese cooking methods mindset, it becomes automatic to always use high heat and never have a problem with sticking.

    IR confused. A cast iron wok, yes. But have you done it with a Copper Chef?
     

    benenglish

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    IR confused. A cast iron wok, yes. But have you done it with a Copper Chef?
    No and I don't think I would. I was just pointing out that the general statements
    ...if you have lots of stuff sticking, you may be using too much heat.
    and
    This is my wife's #1 problem I think. In the interest of saving time, she cooks very hot. Doesn't matter, cheap or expensive or anywhere in between. Our pans, cookie sheets, etc. all get ruined...
    don't have enough qualifiers attached.

    Super-high heat can be just perfect for particular applications and, once you learn to think that way, can work for almost anything.
     

    SloppyShooter

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    Sorry Ben, but even the manufacturers say to use moderate heat.

    It'll only cost you $19.99 + S&H to find out firsthand. I know what you're saying, but while it works with seasoned cast iron, or stainless or whatever, the results with these things are more akin to superglue. IDKY, it's just been my experience.

    And the Artic Air type things. I have been pretty satisfied. No way you get 8 hours on a single fill, more like 4 if you even want to feel any difference.

    They did kill my .25 auto Raven Arms pistol. Had it in a Crown Royal bag in a compartment under the right armrest on my recliner.

    Plugged one in, sitting on the armrest, and it leaked out almost all the water before I noticed. I had 2, so I grabbed the other one and it leaked a little more water.

    Threw a towel on the armrest and was concentrating on the surface water, never thought about that pistol or the water that went there.
     

    DD130

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    Devil's Backbone
    I've been using Swiss Diamonds for years and they work great, but I also alsways use a little bit of olive oil when cooking stuff (I'm Italian.. I'd lose my card if I didn't cook with it).

    They are not cheap, but they have treated me very well. I'm also a fan of Japanese knives (no.. not Ginsu ROFL), like the Shuns and Globals... much narrower blades than my German cutlery... in fact my "good" German knives only leave the block when someone else cooks.
     
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