Peter A wrote:
> says...
> > Is there really much difference between high price non-stick cookware
> > and lower priced ones.
> > what do you think?
>
> Absolutely. Higher price usually means heavier, thicker metal so the
> pans heat more evenly and cook better.
Better... how much better and better than what? A
$10 non-stick pan will cook just as well as a $99 non-stick pan... no
non-stick pan can take much heat lest the coating is ruined. Some are
not very accomplished cooks so will benefit from non-stick frypans for
medium temperature use such as frying eggs... but whereas if someone
has just average cooking skills they will do better with inexpensive
properly seasoned carbon steel pans. And carbon steel cookware is far
more user friendly than cast iron (unless one can't get to the gym).
>It also means a better coating that lasts a lot longer.
Last longer than what... even if the coating on the $99 pan lasts twice
as long (which it will not) one can buy quite a few new $10 pans before
equaling out the score.
Personally I see no benefit to non-stick coating on any stove top
cookware... only on some ovenware/bakeware do I see a benefit...
anything containing lots of sugar; sticky buns, brownies, pineapple
upsidedown cake, glazed ham and the like.
Why anyone needs a non-stick pot for soup, stew, boiling pasta, cooking
any liquids, can only be attributed to low IQ pinheadedness... and if
expensive high end designer cook pots with non-stick coating, it simply
means they have more dollars than brain cells. Professional cooks do
not use cast iron cookware, nor do they use non-stick coated.
Sheldon Metalspatula