Hi,

My 20 year old inexpensive non-stick frying pan started getting scratched so
I thought I'd get a new one. The old one worked great - a bit of oil and I
could flip my fried eggs over with a flick of the wrist and when done they
just slid off the pan and onto my toast. I rarely used any utensils - that's
why it lasted so long I suppose. I bought an equally inexpensive pan
recently and my eggs don't slide off. I have to use a turner to get them off
with lots of bits left behind on the pan.

I am wondering what happened in the last 20 years? I looked on the internet
and saw that the "food-release" properties of the cheap pans are not as good
as the more expensive one. But that doesn't explain why my 20 year old
inexpensive pan works great.

Are there any brands of non-stick cookware which will work like my old pan
where the fried eggs just slide off?
In the stores they have saute pans, skillets, and frying pans. Is there
really a difference?



Thanks

Sqwertz wrote:
> On Mon, 24 Sep 2007 10:45:14 -0400, teflon92fig82yt8gf7u wrote:
>
>> Are there any brands of non-stick cookware which will work like my
>> old pan where the fried eggs just slide off?
>> In the stores they have saute pans, skillets, and frying pans. Is
>> there really a difference?
>
> The hard anodized or stainless steel non-stick pans are all good
> (Analon/Calphalon/Kitrchenaid/All-Clad - I have 1 each of all
> these). There's also a cheap 3-piece set from CostCo for ~$20
> made by an Italian company - Bialettei - that I really use a lot
> as well. There is a more upscale line of Bialetti with lids,
> too.
>
> MOst everything you'll buy at Walmart is crap, so go to a real
> store.
>
> -sw

I have a Costco set of Bialetti and they have been great. I don't want
to buy an expensive set since DH hates any spatulas other than metal, so
I don't grieve if I have to toss the cheapies. These Bialettis seem to
be staying ahead of his abuse, however, with no peeling of the non-stick
at all.

Dora

On Mon, 24 Sep 2007 10:45:14 -0400, "teflon92fig82yt8gf7u"
> wrote:

>Are there any brands of non-stick cookware which will work like my old pan
>where the fried eggs just slide off?

One word...........SCANPAN.

They are the best.

On Mon, 24 Sep 2007 14:59:51 -0500, Sqwertz >
wrote:

>MOst everything you'll buy at Walmart is crap, so go to a real
>store.

An educated consumer can do well at WalMart. They carry some
Tramontina pans that are excellent.

-- Larry

Sqwertz wrote:

> Try the Oxxo spatula. It's a sturdy silcone-like spatula that
> has lasted me 5+ years of everyday use and is just as good as any
> metal spatula (especially when using non-stick pans).

These?

http://www.bedbathandbeyond.com/prod...KU=109918&RN=0

LOVE 'em! Flexible enought to be great at getting under food, and then
stiff enough because of the steel "heart" to be able to pick up stuff
with out going limp and dropping it. I've never used any as good as
these.


--
Blinky

"limey" > wrote in message
...
> Sqwertz wrote:
>> On Mon, 24 Sep 2007 10:45:14 -0400, teflon92fig82yt8gf7u wrote:
>>
>>> Are there any brands of non-stick cookware which will work like my
>>> old pan where the fried eggs just slide off?
>>> In the stores they have saute pans, skillets, and frying pans. Is
>>> there really a difference?
>>
>> The hard anodized or stainless steel non-stick pans are all good
>> (Analon/Calphalon/Kitrchenaid/All-Clad - I have 1 each of all
>> these). There's also a cheap 3-piece set from CostCo for ~$20
>> made by an Italian company - Bialettei - that I really use a lot
>> as well. There is a more upscale line of Bialetti with lids,
>> too.
>>
>> MOst everything you'll buy at Walmart is crap, so go to a real
>> store.
>>
>> -sw
>
> I have a Costco set of Bialetti and they have been great. I don't want to
> buy an expensive set since DH hates any spatulas other than metal, so I
> don't grieve if I have to toss the cheapies. These Bialettis seem to be
> staying ahead of his abuse, however, with no peeling of the non-stick at
> all.
>
> Dora

Dora,
How long has your husband been using the Bialetti with metal utensils? Do
you think it will take years of use like this? I too like to use metal
utensils and have been satisfied with my circulon pans holding up to this
treatment (8 years and still ok).

I noticed a Bialetti large sauté at Costco that looked pretty good. Was
worried about the nonstick finish as it appeared to be of the soft variety.

Jon

Zeppo wrote:
> "limey" > wrote in message
> ...
>> Sqwertz wrote:
>>> On Mon, 24 Sep 2007 10:45:14 -0400, teflon92fig82yt8gf7u wrote:
>>>
>>>> Are there any brands of non-stick cookware which will work like my
>>>> old pan where the fried eggs just slide off?
>>>> In the stores they have saute pans, skillets, and frying pans. Is
>>>> there really a difference?
>>>
>>> The hard anodized or stainless steel non-stick pans are all good
>>> (Analon/Calphalon/Kitrchenaid/All-Clad - I have 1 each of all
>>> these). There's also a cheap 3-piece set from CostCo for ~$20
>>> made by an Italian company - Bialettei - that I really use a lot
>>> as well. There is a more upscale line of Bialetti with lids,
>>> too.
>>>
>>> MOst everything you'll buy at Walmart is crap, so go to a real
>>> store.
>>>
>>> -sw
>>
>> I have a Costco set of Bialetti and they have been great. I don't
>> want to buy an expensive set since DH hates any spatulas other than
>> metal, so I don't grieve if I have to toss the cheapies. These
>> Bialettis seem to be staying ahead of his abuse, however, with no
>> peeling of the non-stick at all.
>>
>> Dora
>
> Dora,
> How long has your husband been using the Bialetti with metal
> utensils? Do you think it will take years of use like this? I too
> like to use metal utensils and have been satisfied with my circulon
> pans holding up to this treatment (8 years and still ok).
>
> I noticed a Bialetti large sauté at Costco that looked pretty good.
> Was worried about the nonstick finish as it appeared to be of the
> soft variety.
> Jon

We've had the Bialetti pans for about three years. I really don't
expect any inexpensive non-stick pan to last for many years so, in my
case, if the finish is damaged I just buy new. Now - my good SS pots I
expect to turn into heirlooms and my cast iron was indeed handed down to
me! I can't comment on the large Bialetti pan you mention since I
haven't seen it.

Dora

"teflon92fig82yt8gf7u" > wrote
in message ...
> Hi,
>
> ...> Are there any brands of non-stick cookware which will work like my
> old pan where the fried eggs just slide off?
....

Hi,

Thanks for all the advice. I bought an Analon 8 inch frying pan and it works
even better than my old one. I used to have to shake the pan to release the
eggs but with the new pan they are not even sticking to that small extent.
What made me select that brand was the 60 day gurantee - try it for 60 days
and if you don't like it you can return it to the place of purchase.


>
>
>
>

In article >,
"teflon92fig82yt8gf7u" >
wrote:

> "teflon92fig82yt8gf7u" > wrote
> in message ...
> > Hi,
> >
> > ...> Are there any brands of non-stick cookware which will work like my
> > old pan where the fried eggs just slide off?
> ...
>
> Hi,
>
> Thanks for all the advice. I bought an Analon 8 inch frying pan and it works
> even better than my old one. I used to have to shake the pan to release the
> eggs but with the new pan they are not even sticking to that small extent.
> What made me select that brand was the 60 day gurantee - try it for 60 days
> and if you don't like it you can return it to the place of purchase.

I have a couple of Analon pieces, and I love them. I also have some
Calphlon Professional Nonstick, and those pans are great also. The
Circulon I have doesn't work well for eggs, but for steak and pork
chops, as well as sauteed veggies, all I can say is wow.

As to Teflon itself, that is a DuPont trademark and the chemistry is a
DuPont patent. Each of these competing brands have their own
chemistries and engineering, and honestly, I think these other brands
are superior.

Then there is the issue a few years back of the Teflon chemical
perfluorooctanoic acid, which has been found to be carcinogenic. This
agent will be phased out of Teflon in consumer products pertaining to
food and culinary purposes (but will remain in the Teflon used to coat
bullets ["Hey, I may get cancer from being shot by that Teflon coated
bullet." "You're dead, what does it matter?]). As a result of this
concern cookware with actual Teflon has fallen drastically in sales.
And retailers now discourage their employees from using the generic
"teflon" when discussing non-stick cookware.

jt

"jt august" > wrote in message
...
> As to Teflon itself, that is a DuPont trademark and the chemistry is a
> DuPont patent. Each of these competing brands have their own
> chemistries and engineering, and honestly, I think these other brands
> are superior.
>
> Then there is the issue a few years back of the Teflon chemical
> perfluorooctanoic acid, which has been found to be carcinogenic. This
> agent will be phased out of Teflon in consumer products pertaining to
> food and culinary purposes (but will remain in the Teflon used to coat
> bullets ["Hey, I may get cancer from being shot by that Teflon coated
> bullet." "You're dead, what does it matter?]). As a result of this
> concern cookware with actual Teflon has fallen drastically in sales.
> And retailers now discourage their employees from using the generic
> "teflon" when discussing non-stick cookware.
>
> jt

Interesting stuff, but usually posters on food and equipment groups live by
the clever and cavalier addage, "you gotta die of something." No admonitions
needed.
Dee Dee

"jt august" > wrote in message
...

> Then there is the issue a few years back of the Teflon chemical
> perfluorooctanoic acid, which has been found to be carcinogenic. This
> agent will be phased out of Teflon in consumer products pertaining to
> food and culinary purposes (but will remain in the Teflon used to coat
> bullets ["Hey, I may get cancer from being shot by that Teflon coated
> bullet." "You're dead, what does it matter?]). As a result of this
> concern cookware with actual Teflon has fallen drastically in sales.
> And retailers now discourage their employees from using the generic
> "teflon" when discussing non-stick cookware.

I don't think Teflon was every used more than experimentally, and only then
as a bullet lubricant as the designers were trying to overcome the excess
barrel wear associated with their actual primary design, a solid brass
bullet. It has no impact on the terminal ballistics.

The real high velocity rifle guys use molybdenum disulfide coated bullets to
reduce barrel wear, but again, no impact on terminal ballistics.

Neither one "kills cops" or does anything else that anti-gun paranoics
believe.

In article >,
"Dee Dee" > wrote:

> Interesting stuff, but usually posters on food and equipment groups live by
> the clever and cavalier addage, "you gotta die of something." No admonitions
> needed.

True, but when you live to eat (or just eat to live), and your food
safety options have no impact on the flavors you savor, why hasten the
end of your own fine dining? Now runny eggs, rare steaks, green onions
on my Taco Bell Nachos Supreme (yes, I do like Taco Bell, apologies to
those who don't, but after all, it is a matter of taste), all those are
a different story.

jt

In article >,
"Howard Beale" > wrote:

> Neither one "kills cops" or does anything else that anti-gun paranoics
> believe.

I was trying to be humourous, not suggesting anyone go kill anyone, and
especially not killing cops. But the article I looked up to get the
chemical agent in Teflon that was found to be carcinogenic did site that
the agent will continue to be used in ballistics Teflon. Not being an
expert, I have only what I read to go on.

jt