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  • texasnurse

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    Calphalon Nonstick Anodized aluminum pans are the bomb, food just slides out, I can cook cowboy cream cheese dip and cleanup is a breeze.

    Lifetime Warranty

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    Lunyfringe

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    Well seasoned cast iron is my choice- takes a little longer to heat up, but can be reconditioned if you get surface issues... once non-stick coatings are ruined, they're trash.
     

    benenglish

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    Super-high heat can be just perfect for particular applications and, once you learn to think that way, can work for almost anything.
    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.
    I need to learn to write better. Clearly I've been misunderstood.

    I'm not going to go back and edit my post to make it look like I knew what I was talking about. Instead, I'll say my mea culpas here and add that the first sentence quoted above should have been:
    Super-high heat can be just perfect for particular applications and, once you learn to think that way, you can use super-high heat and cast iron to cook almost anything that can be cooked in a pan.
    I didn't mean high heat could be used with any cookware; I meant that I prefer to use nothing but the cast iron that takes high heat well.
     

    deemus

    my mama says I'm special
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    Good timing on this thread. I need a new omlette skillet. Definitely getting some brand of teflon. My cast iron stuff just does not make it happen properly.
     

    pronstar

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    Jul 2, 2017
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    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.

    I’m with you on the global knives.

    My in-laws call me a knife snob because I won’t allow them to use ‘em, not since I caught them cutting veggies on a paper towel on granite, instead of a cutting board.




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    DD130

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    Devil's Backbone
    I’m with you on the global knives.

    My in-laws call me a knife snob because I won’t allow them to use ‘em, not since I caught them cutting veggies on a paper towel on granite, instead of a cutting board.
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    I hear you. The Mrs. just dropped one of the larger knives in the sink 30 min. ago... and took the tip off it. :/ I guess I won't be buying that 1000 rds of ammo this week.. dam wimin...
     

    Texasjack

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    The old Teflon pans should definitely be avoided. Not only do they not last, the Teflon can break down under high heat (like leaving a pan on the stove) and the fluorine compounds it gives off are extremely toxic. My sister managed to kill off her parakeets that way.

    Nothing beats good old cast iron or steel. Box of Brillo pads and you can clean anything off of them.
     

    benenglish

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    The old Teflon pans...
    I don't know why those are still around. The first embedded Teflon pans that were more durable and not as toxic when overheated (They went by the name T-Fal.) came out in the early 1970s. Given that much time, I'm surprised anybody still makes anything resembling 1st-gen Teflon-coated pans.
     

    Younggun

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    Jul 31, 2011
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    hill co.
    I don’t have any issues with Teflon, and don’t have parakeets so never worried about toxic fumes killing them.

    The main killer of pans in our house results from warping. Someone in the house likes to crank up the heat and walk away, and sometimes pull a hot pan off the stove hand throw it under cold running water.

    Don’t know exactly what the coating is on our current set of T-fal pans. They are the ones with the little heat ring in the center for those who can’t tell when a pan is hot. It did recommend a seasoning process similar to cast iron though and has worked pretty well.


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    Younggun

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    I don’t cook my dinner in a coal mine either, so not worried about it.


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    Mowingmaniac 24/7

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    "Someone in the house likes to crank up the heat and walk away,"

    She, who must be obeyed does this on a regular basis.

    The bottom of some very high quality pots and other cooking critters became so be-fouled by being dreadfully food burned, I chucked em as she protested they could be cleaned...but, not without a sandblaster and maybe not then.

    I used to help clean them and to do so meant they were half-assed clean, no more...heave ho!!
     

    Bozz10mm

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    Oct 5, 2013
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    Will that work for cats?
    The old Teflon pans should definitely be avoided. Not only do they not last, the Teflon can break down under high heat (like leaving a pan on the stove) and the fluorine compounds it gives off are extremely toxic. My sister managed to kill off her parakeets that way.

    Nothing beats good old cast iron or steel. Box of Brillo pads and you can clean anything off of them.
     

    Brains

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    1inx0l.jpg
     

    SloppyShooter

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    Apr 24, 2018
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    You guys crack me up. Literally LOL.

    Thanks, I always need that. I did make a reference to Teflon killing birds earlier in the thread.

    I also made a post elsewhere on this site that said :" I only smoke pot when drinking and cooking ." Maybe posting it here will allow SOMEONE to catch the meaning.
     
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