I do very little cooking. The two frying pans I have will not do hash-
browns. I have tried non stick spray and oil/butter.

Anyone want to recommend an inexpensive one?

Also, would putting the pan in the dishwasher ruin the non stick
surface?

"Terry" > wrote in message
ups.com...
>I do very little cooking. The two frying pans I have will not do hash-
> browns. I have tried non stick spray and oil/butter.

Sounds like you're using too much heat, or your pans are cheap and don't
have thick bottoms, as all good pots & pans should have.


>
> Anyone want to recommend an inexpensive one?

T-Fal isn't bad, and it's often on sale at places like Macy's. But, the
bottoms are thin, and if you use too much heat (which you probably do),
you'll still ruin your food, and the pan, as well. Non-stick pans are NOT
SAFE TO USE by people who don't understand the meaning of too much heat.



> Also, would putting the pan in the dishwasher ruin the non stick
> surface?
>

Some yes, some no. It depends on the pan you buy. Try really hard not to
throw away the instructions the pan comes with.

On Feb 26, 8:12 am, "Terry" > wrote:
> I do very little cooking. The two frying pans I have will not do hash-
> browns. I have tried non stick spray and oil/butter.
>
> Anyone want to recommend an inexpensive one?
>
> Also, would putting the pan in the dishwasher ruin the non stick
> surface?

Buy a pan that's not cheap and you will save money in the long run.

On Feb 26, 8:12 am, "Terry" > wrote:
> I do very little cooking. The two frying pans I have will not do hash-
> browns. I have tried non stick spray and oil/butter.

What do you mean it "will not do hashbrowns"? Do you mean the
potatoes stick to the pan? Are you using oil or trying to do them
dry? Or do you mean they won't achieve the crustiness you're looking
for? The answers are quite different depending on what you mean.
>
> Anyone want to recommend an inexpensive one?

No. All cheap ones are functionally the same.
>
> Also, would putting the pan in the dishwasher ruin the non stick
> surface?

Depends on the pan, but if they are adequate pans and you are using
them properly you should never need to do so. They should clean very
quickly with a wipe of a paper towel or a swish of a soapy sponge. If
somehow you are getting stuck-on food when you cook with them, throw
them away. -aem

On Feb 26, 10:12 am, "Terry" > wrote:
> I do very little cooking. The two frying pans I have will not do hash-
> browns. I have tried non stick spray and oil/butter.
>
> Anyone want to recommend an inexpensive one?
>
> Also, would putting the pan in the dishwasher ruin the non stick
> surface?


Terry, get the pan hot (not super hot) and then put in the oil and
then let the oil get hot and then put in the potatoes. Don't move
them around until they are browned or done the way you like them.
They shouldn't stick.

N.

One time on Usenet, Steve Wertz > said:
> On Mon, 26 Feb 2007 17:43:53 GMT, Michael "Dog3" Lonergan wrote:
>
> > I have a 10 inch, and 12 inch, T-Fal skillet that I use sometimes. I bought
> > them both on sale for dirt cheap at Famous Barr. They have lasted quite
> > awhile. T-Fal is far from top of the line but get the job done nicely.
> > Sometimes I don't even use oil or butter for hash-browns, eggs etc. I
> > think the key is the heat you are cooking at.
>
> The T-Fal they sell at Walmart is pure crap. Some goes for about
> 90% of the things sold at Walmart.
>
> I went to pick this one off the stove the other night:
> <http://www.t-falusa.com/tefal/produc...ry%5Fid=100&de
> pt%5Fid=110&sku=L00181>
> And the handle lifted right off.
>
> It was 1.5 years old and rarely used.

DH says that due to Wal Mart's demand for lower prices, companies
sell them lower quality versions of their products. I have no idea
if he's right about that, but it does go along with what you're
saying, Steve...

--
Jani in WA

Steve Wertz wrote:

> I went to pick this one off the stove the other night:
> <http://www.t-falusa.com/tefal/products/product/index.asp?category%5Fid=100&dept%5Fid=110&sku=L001 81>
> And the handle lifted right off.
>
> It was 1.5 years old and rarely used.
>
> -sw


So did you tighten the handle?

Bob

On 26 Feb 2007 08:12:34 -0800, "Terry" > wrote:

> I have tried non stick spray and oil/butter.

I HOPE you are not spraying non stick skillets with non stick spray!!
It will ruin the surface...throw the skillet out. It becomes lacquer
on the surface and the non stick is no more.

http://www.vegsource.com/talk/beginn...es/148435.html

Nonstick pans do's and don'ts
Nonstick pans have improved to the point where some manufacturers say
they are safe for metal utensils and for dishwashers. (However,
DuPont's own care site does not recommend either of those approaches.)
There's no hard and fast rule, but common sense dictates that when the
nonstick surface is scratched and very worn, it's probably time to get
a new pan. Some general do's and don'ts:

Cooking

-- Do: Feel free to cook without oil or butter, unless you want them
for flavor.

-- Don't: Use spray-on oils like Pam. They leave a film on the pan's
surface that can build up over time.

-- Don't: Use metal utensils. Wood, rubber and plastic are preferable.
-- Don't: Leave pan unattended on an open flame, or allow pan to get
hotter than 400 degrees. Fumes from overheated, empty pans can kill
birds and cause illness in people (see accompanying story).

In article >,
Ward Abbott > wrote:

> On 26 Feb 2007 08:12:34 -0800, "Terry" > wrote:
>
> > I have tried non stick spray and oil/butter.
>
> I HOPE you are not spraying non stick skillets with non stick spray!!
> It will ruin the surface...throw the skillet out. It becomes lacquer
> on the surface and the non stick is no more.
>
> http://www.vegsource.com/talk/beginn...es/148435.html
>
> Nonstick pans do's and don'ts
> Nonstick pans have improved to the point where some manufacturers say
> they are safe for metal utensils and for dishwashers. (However,
> DuPont's own care site does not recommend either of those approaches.)
> There's no hard and fast rule, but common sense dictates that when the
> nonstick surface is scratched and very worn, it's probably time to get
> a new pan. Some general do's and don'ts:
>
> Cooking
>
> -- Do: Feel free to cook without oil or butter, unless you want them
> for flavor.
>
> -- Don't: Use spray-on oils like Pam. They leave a film on the pan's
> surface that can build up over time.
>
> -- Don't: Use metal utensils. Wood, rubber and plastic are preferable.
> -- Don't: Leave pan unattended on an open flame, or allow pan to get
> hotter than 400 degrees. Fumes from overheated, empty pans can kill
> birds and cause illness in people (see accompanying story).

All this may go away with the PFOA issue.

http://www.epa.gov/oppt/pfoa/

I knew Jack Rebock the lab tech who cut into a cylinder giving us
Teflon which will not rot. I used to try to deciper his night sheets
back in 1969.

~2203 lab Jackson Lab Dupont

Bill

--

S Jersey USA Zone 5 Shade
http://www.ocutech.com/ High tech Vison aid
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.

Little Malice wrote:

>
> DH says that due to Wal Mart's demand for lower prices, companies
> sell them lower quality versions of their products. I have no idea
> if he's right about that, but it does go along with what you're
> saying, Steve...
>

My friend controls the batch process for a major canned food company.
When they can for Walmart it is definitely lower quality product. He
says they would lose money if they made the regular batch formulas.
Walmart basically names their price and then keeps on lowering it. It is
also one of the main reasoms so much manufacturing has gone off shore.
After a manufacturer has fine tuned their process their isn't anything
left then to leave for another country where labor is cheaper.

On Feb 26, 4:58 pm, George > wrote:
> Little Malice wrote:
>
> > DH says that due to Wal Mart's demand for lower prices, companies
> > sell them lower quality versions of their products. I have no idea
> > if he's right about that, but it does go along with what you're
> > saying, Steve...
>
> My friend controls the batch process for a major canned food company.
> When they can for Walmart it is definitely lower quality product. He
> says they would lose money if they made the regular batch formulas.
> Walmart basically names their price and then keeps on lowering it. It is
> also one of the main reasoms so much manufacturing has gone off shore.
> After a manufacturer has fine tuned their process their isn't anything
> left then to leave for another country where labor is cheaper.


Lower quality food? Which canned food company? Where is the FDA?

ups.com...
> On Feb 26, 4:58 pm, George > wrote:
>> Little Malice wrote:
>>
>> > DH says that due to Wal Mart's demand for lower prices, companies
>> > sell them lower quality versions of their products. I have no idea
>> > if he's right about that, but it does go along with what you're
>> > saying, Steve...
>>
>> My friend controls the batch process for a major canned food company.
>> When they can for Walmart it is definitely lower quality product. He
>> says they would lose money if they made the regular batch formulas.
>> Walmart basically names their price and then keeps on lowering it. It is
>> also one of the main reasoms so much manufacturing has gone off shore.
>> After a manufacturer has fine tuned their process their isn't anything
>> left then to leave for another country where labor is cheaper.
>
>
> Lower quality food? Which canned food company? Where is the FDA?
>

FWIW, I worked in the retail grocery industry for 16 years. Most of that
time was at a division and corporate office. It isn't just Walmart, if this
person was referencing "can(ning) for Walmart" for private label products.

Third party manufacturing is often done by brand name manufacturers. For
example, that store brand can of green beans may have actually been canned
by Del Monte.

As far as FDA goes, lower quality doesn't necessarily mean a food violation.
The manufacture may maintain a high quality level (above and beyond minimum
compliance guidelines) for their brand name but only uses minimum compliance
guidelines for third party brands that they make.
--
Chris
http://inanethoughtsandinsaneramblings.blogspot.com

On 26 Feb 2007 08:12:34 -0800, "Terry" > rummaged
among random neurons and opined:

>I do very little cooking. The two frying pans I have will not do hash-
>browns. I have tried non stick spray and oil/butter.
>
>Anyone want to recommend an inexpensive one?
>
>Also, would putting the pan in the dishwasher ruin the non stick
>surface?

For an inexpensive, nice Calphalon non-stick, go he

http://www.boscovs.com/StoreFrontWeb...2&type=Product

Terry Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

"Terry" > wrote in message
ups.com...
>I do very little cooking. The two frying pans I have will not do hash-
> browns. I have tried non stick spray and oil/butter.
>
> Anyone want to recommend an inexpensive one?
>
> Also, would putting the pan in the dishwasher ruin the non stick
> surface?
>

Check Cooks Illustrated recently

Terry wrote:

> I do very little cooking. The two frying pans I have will not do hash-
> browns. I have tried non stick spray and oil/butter.
>
> Anyone want to recommend an inexpensive one?

Wearever of Farberware.

> Also, would putting the pan in the dishwasher ruin the non stick
> surface?

That I don't know as I don't use a dishwasher.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?