Well it's that time again about a yr or less and I am after another non
stick prying pan, I had a few different over the yrs, mostly SS with a
non stick coating. been thinking of this new greenware with the ceramic
type coatings. 11" or 12" size is what I am after. any suggestions on a
quality pan.

Chet

Chet wrote:
>
> Well it's that time again about a yr or less and I am after another non
> stick prying pan, I had a few different over the yrs, mostly SS with a
> non stick coating. been thinking of this new greenware with the ceramic
> type coatings. 11" or 12" size is what I am after. any suggestions on a
> quality pan.
>
> Chet

Just depends on your budget! How much do you want to spend to get a
good quality non-stick pan? Stick (oh dear, pun intended??? <G>) with
cast iron perhaps ??? Cast iron cookware is definitely more durable
than anything that's coated with teflon-like material. Or even the
enamal/ceramic coated stuff, too! Again, what's the budget ?

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Kris wrote:
> On Tue, 23 Feb 2010 20:48:29 -0500, Chet > wrote:
>
>> Well it's that time again about a yr or less and I am after another non
>> stick prying pan, I had a few different over the yrs, mostly SS with a
>> non stick coating. been thinking of this new greenware with the ceramic
>> type coatings. 11" or 12" size is what I am after. any suggestions on a
>> quality pan.
>
> I'm going to be very interested in the responses to this. We have to
> replace our non-stick pans about once a year, too, and yet I have
> friends who tell me they've been using the same one for years! We
> handle them very carefully, too, so I'm confounded as to what's going
> on.
>
> It recently occurred to me that we have very hard water. Since I
> can't think of any other reason, I'm wondering if the minerals in the
> water are scratching the pan? Like I said, maybe a little "out there"
> but there's nothing else I can think of that would be doing it.
>

I purchase only TFal nonstick pans and have several of them, mostly
frying pans of various sizes. I bought my first one nineteen years ago
and it lasted about twelve years until my son decided to use a metal
turner in it.

One of the things I learned is they need to be washed well with hot,
soapy water when purchased and then seasoned. Yeah, seasoned. Not like a
cast iron skillet in the oven but put the pan on a top burner on low
heat and put a goodly coating of vegetable oil in it and let it heat up
for about ten or fifteen minutes. After it cools down you can wipe it
out and store it. I even put mine through the dishwasher periodically
and then reseason them.

If you use only silicon, wood, or nylon turners or spoons the pan should
at least last several years. We also have hard water with a high calcium
content but the pans stay good for years. In between dishwashing the
pans I just wash them out with hot soapy water, rinse well, and let air dry.

On Tue, 23 Feb 2010 20:03:04 -0600, Kris > wrote:

> I'm going to be very interested in the responses to this. We have to
> replace our non-stick pans about once a year, too, and yet I have
> friends who tell me they've been using the same one for years! We
> handle them very carefully, too, so I'm confounded as to what's going
> on.

I think you use yours more and maybe you cook at higher heat than they
do. Ours last 3-5 years... 5 is pushing it. They look pretty ratty
by that time.
>
> It recently occurred to me that we have very hard water. Since I
> can't think of any other reason, I'm wondering if the minerals in the
> water are scratching the pan? Like I said, maybe a little "out there"
> but there's nothing else I can think of that would be doing it.

Hard water does bad things to moving parts in washing machines and
dishwashers, it builds up in the tub and shower, but I can't imagine
how it would be detrimental to a pan.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Feb 23, 5:48*pm, Chet > wrote:
> Well it's that time again about a yr or less and I am after another non
> stick prying pan, I had a few different over the yrs, mostly SS with a
> non stick coating. been thinking of this new greenware with the ceramic
> type coatings. 11" or 12" size is what I am after. any suggestions on a
> quality pan.
>
> * * Chet

Is there a good restaurant supply store near you? If so, spend the
extra bucks and get a restaurant quality
pan.

Or........get a Caphalon pan. They wear like iron.

On Tue, 23 Feb 2010 18:29:16 -0800 (PST), ImStillMags
> wrote:

> Or........get a Caphalon pan. They wear like iron.

I've had my Caphalon pots for so long the coating is worn on the
inside bottom.

--
I love cooking with wine.
Sometimes I even put it in the food.

Chet wrote:
> Well it's that time again about a yr or less and I am after another non
> stick prying pan, I had a few different over the yrs, mostly SS with a
> non stick coating. been thinking of this new greenware with the ceramic
> type coatings. 11" or 12" size is what I am after. any suggestions on a
> quality pan.
>
> Chet

If I wanted to spend a lot, I'd get a Scanpan.

--
Jean B.

"Chet" > wrote in message
...
> Well it's that time again about a yr or less and I am after another non
> stick prying pan, I had a few different over the yrs, mostly SS with a non
> stick coating. been thinking of this new greenware with the ceramic type
> coatings. 11" or 12" size is what I am after. any suggestions on a quality
> pan.
>
> Chet

I love my Woll pan. Heavy aluminum, very good heat distribution and the
coating seems very durable. On the high end of the price scale though.

"Jean B." > wrote in message ...
| Chet wrote:
| > Well it's that time again about a yr or less and I am after another non
| > stick prying pan, I had a few different over the yrs, mostly SS with a
| > non stick coating. been thinking of this new greenware with the ceramic
| > type coatings. 11" or 12" size is what I am after. any suggestions on a
| > quality pan.
| >
| > Chet
|
| If I wanted to spend a lot, I'd get a Scanpan.

I have used Scanpan for twenty years or so, had a weird one
replaced free by the company, the others are still going strong.
Excellent heat conduction, excellent non-stick qualities which
will still give "sticky bits" to yield a fond and great sauces.
They are pricey.

I started using greenware (cuisinart) a couple of years ago and
they are wonderful. Much lighter than Scanpan and very non-
stick, yet they have a good cooking "feel" and are very responsive.
Best they are available in nice sets pretty inexpensively if you
look around. Not the cheapest, but very good and innovative.

Both strongly recommended and worth the internet searches.

pavane

On Tue, 23 Feb 2010 20:48:29 -0500, Chet wrote:

> Well it's that time again about a yr or less and I am after another non
> stick prying pan, I had a few different over the yrs, mostly SS with a
> non stick coating. been thinking of this new greenware with the ceramic
> type coatings. 11" or 12" size is what I am after. any suggestions on a
> quality pan.
>
> Chet

Go to Walmart again.

-sw

In article >, Chet >
wrote:

> Well it's that time again about a yr or less and I am after another non
> stick prying pan, I had a few different over the yrs, mostly SS with a
> non stick coating. been thinking of this new greenware with the ceramic
> type coatings. 11" or 12" size is what I am after. any suggestions on a
> quality pan.

Scanpan. If it doesn't last you more than ten years, you're doing
something drastically wrong.

Miche

--
Electricians do it in three phases

On Feb 23, 8:48*pm, Chet > wrote:
> Well it's that time again about a yr or less and I am after another non
> stick prying pan, I had a few different over the yrs, mostly SS with a
> non stick coating. been thinking of this new greenware with the ceramic
> type coatings. 11" or 12" size is what I am after. any suggestions on a
> quality pan.


* Check the HSN.com reviews on the greenware they offer. I think
it's a Todd English line..

I am still not convinced that any nonstick will retain that quality.
Even my bread pans don't release the loaves too well now. I'm back to
a using a bit of oil and flour on them, or cutting a parchment bottom
liner.

On Feb 23, 9:29*pm, ImStillMags > wrote:
> On Feb 23, 5:48*pm, Chet > wrote:
>
> > Well it's that time again about a yr or less and I am after another non
> > stick prying pan, I had a few different over the yrs, mostly SS with a
> > non stick coating. been thinking of this new greenware with the ceramic
> > type coatings. 11" or 12" size is what I am after. any suggestions on a
> > quality pan.
>
> > * * Chet
>
> Is there a good restaurant supply store near you? * If so, spend the
> extra bucks and get a restaurant quality
> pan.
>
> Or........get a Caphalon pan. *They wear like iron.

I have a Calphalon - sure it wears like iron, but the nonstickability
is long gone. And I treated it with nylon tools etc.

pavane wrote:
> "Jean B." > wrote in message ...
> | Chet wrote:
> | > Well it's that time again about a yr or less and I am after another non
> | > stick prying pan, I had a few different over the yrs, mostly SS with a
> | > non stick coating. been thinking of this new greenware with the ceramic
> | > type coatings. 11" or 12" size is what I am after. any suggestions on a
> | > quality pan.
> | >
> | > Chet
> |
> | If I wanted to spend a lot, I'd get a Scanpan.
>
> I have used Scanpan for twenty years or so, had a weird one
> replaced free by the company, the others are still going strong.
> Excellent heat conduction, excellent non-stick qualities which
> will still give "sticky bits" to yield a fond and great sauces.
> They are pricey.
>
> I started using greenware (cuisinart) a couple of years ago and
> they are wonderful. Much lighter than Scanpan and very non-
> stick, yet they have a good cooking "feel" and are very responsive.
> Best they are available in nice sets pretty inexpensively if you
> look around. Not the cheapest, but very good and innovative.
>
> Both strongly recommended and worth the internet searches.
>
> pavane
>
>
Thanks for that input! I have seen the greenware pans in my
wanderings and have wondered about them. Lighter seems to be good
(in my case), especially when speaking of larger pots and pans.

--
Jean B.

Kalmia wrote on Wed, 24 Feb 2010 05:13:35 -0800 (PST):

> On Feb 23, 9:29 pm, ImStillMags > wrote:
>> On Feb 23, 5:48 pm, Chet > wrote:
>>
> >> Well it's that time again about a yr or less and I am after
> >> another non stick prying pan, I had a few different over
> >> the yrs, mostly SS with a non stick coating. been thinking
> >> of this new greenware with the ceramic type coatings. 11"
> >> or 12" size is what I am after. any suggestions on
> >> a quality pan.
>>
> >> Chet
>>
>> Is there a good restaurant supply store near you? If so,
>> spend the extra bucks and get a restaurant quality pan.
>>
>> Or........get a Caphalon pan. They wear like iron.

>I have a Calphalon - sure it wears like iron, but the nonstickability
>long gone. And I treated it with nylon tools etc.

There does not seem a consensus or perhaps there is a difference of
opinion about use of non-stick pans. I do not use much fat or oil when
cooking and I wonder if there is such a thing as a pan that retains its
original non-stick qualities after, say, six months. I am prepared to
use wood and plastic implements. The loss of non-stick quality is very
gradual and I don't often notice it until I can't make an omelet without
scraping hard.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Feb 23, 8:48*pm, Chet > wrote:
> Well it's that time again about a yr or less and I am after another non
> stick prying pan, I had a few different over the yrs, mostly SS with a
> non stick coating. been thinking of this new greenware with the ceramic
> type coatings. 11" or 12" size is what I am after. any suggestions on a
> quality pan.
>
> * * Chet

Go to your local restaurant supply and get one like this:
http://www.bigtray.com/silverstone-f...s-p-16530.html

If yours only last a year, you're abusing them. Don't use metal
utensils,
and don't put it in the dishwasher. They're easy to clean; just a
wipe
with a soapy cloth should do it.

Cindy Hamilton

On 2/24/2010 8:31 AM, James Silverton wrote:
> Kalmia wrote on Wed, 24 Feb 2010 05:13:35 -0800 (PST):
>
>> On Feb 23, 9:29 pm, ImStillMags > wrote:
>>> On Feb 23, 5:48 pm, Chet > wrote:
>>>
>> >> Well it's that time again about a yr or less and I am after
>> >> another non stick prying pan, I had a few different over
>> >> the yrs, mostly SS with a non stick coating. been thinking
>> >> of this new greenware with the ceramic type coatings. 11"
>> >> or 12" size is what I am after. any suggestions on
>> >> a quality pan.
>>>
>> >> Chet
>>>
>>> Is there a good restaurant supply store near you? If so,
>>> spend the extra bucks and get a restaurant quality pan.
>>>
>>> Or........get a Caphalon pan. They wear like iron.
>
>> I have a Calphalon - sure it wears like iron, but the nonstickability
>> long gone. And I treated it with nylon tools etc.
>
> There does not seem a consensus or perhaps there is a difference of
> opinion about use of non-stick pans. I do not use much fat or oil when
> cooking and I wonder if there is such a thing as a pan that retains its
> original non-stick qualities after, say, six months. I am prepared to
> use wood and plastic implements. The loss of non-stick quality is very
> gradual and I don't often notice it until I can't make an omelet without
> scraping hard.
>


I had a Caphalon and it did not hold up any better than a $50 pan,
like the above poster quoted

a pan that retains its original non-stick qualities after, say, six
months or more,

will the Greenware type pans hold up better, such as Cuisinart or the
Martha Stewert greenware types, I want to get a pan this time that a
company will stand behind it, when the non stick surface goes south, if
you know what I mean.

Chet

In article >, Chet >
wrote:

> Well it's that time again about a yr or less and I am after another non
> stick prying pan, I had a few different over the yrs, mostly SS with a
> non stick coating. been thinking of this new greenware with the ceramic
> type coatings. 11" or 12" size is what I am after. any suggestions on a
> quality pan.
>
> Chet

What are you doing to your prying pabs that they don't last for a year?
Jeez, Chet. :-) I'm going to turn you in to PPPS (Prying Pab
Protection Services). I look for 10" nonstick skillets are TJ Maxx,
Marshall's, or other discount places. I don't pay more than $20 for
one. I bring the lid for my dutch oven (also inexpensive) to be sure it
fits the new pan.

My current one (I replace them every few years) is a yellow-exterior
Tivoli brand (1/8" thick aluminum) coated with some non-stick surface
that still works fine. I wash it in the dishwasher all the time; I use
wood, silicon, or other nonmetal utensils in it.

Quit abusing your prying pab, Chet!!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Breaded Pork Tenderloin, 2-18-2010

ImStillMags wrote:
> On Feb 23, 5:48 pm, Chet > wrote:
>> Well it's that time again about a yr or less and I am after another non
>> stick prying pan, I had a few different over the yrs, mostly SS with a
>> non stick coating. been thinking of this new greenware with the ceramic
>> type coatings. 11" or 12" size is what I am after. any suggestions on a
>> quality pan.
>>
>> Chet
>
> Is there a good restaurant supply store near you? If so, spend the
> extra bucks and get a restaurant quality
> pan.
>
> Or........get a Caphalon pan. They wear like iron.

I'll second the Calphalon. The anodized non-stick is a great pan.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Feb 23, 8:09*pm, George Shirley > wrote:
> Kris wrote:
> > On Tue, 23 Feb 2010 20:48:29 -0500, Chet > wrote:
>
> >> Well it's that time again about a yr or less and I am after another non
> >> stick prying pan, I had a few different over the yrs, mostly SS with a
> >> non stick coating. been thinking of this new greenware with the ceramic
> >> type coatings. 11" or 12" size is what I am after. any suggestions on a
> >> quality pan.
>
> > I'm going to be very interested in the responses to this. *We have to
> > replace our non-stick pans about once a year, too, and yet I have
> > friends who tell me they've been using the same one for years! *We
> > handle them very carefully, too, so I'm confounded as to what's going
> > on. *
>
> > It recently occurred to me that we have very hard water. *Since I
> > can't think of any other reason, I'm wondering if the minerals in the
> > water are scratching the pan? *Like I said, maybe a little "out there"
> > but there's nothing else I can think of that would be doing it. *
>
> I purchase only TFal nonstick pans and have several of them, mostly
> frying pans of various sizes. I bought my first one nineteen years ago
> and it lasted about twelve years until my son decided to use a metal
> turner in it.
>
> One of the things I learned is they need to be washed well with hot,
> soapy water when purchased and then seasoned. Yeah, seasoned. Not like a
> cast iron skillet in the oven but put the pan on a top burner on low
> heat and put a goodly coating of vegetable oil in it and let it heat up
> for about ten or fifteen minutes. After it cools down you can wipe it
> out and store it. I even put mine through the dishwasher periodically
> and then reseason them.
>
> If you use only silicon, wood, or nylon turners or spoons the pan should
> at least last several years. We also have hard water with a high calcium
> content but the pans stay good for years. In between dishwashing the
> pans I just wash them out with hot soapy water, rinse well, and let air dry.- Hide quoted text -
>
> - Show quoted text -

Your "seasoning" sounds a little goofy to me - I've never seasoned
anything except cast iron, and all my T-Fal non-stick (12-15 years
old) and all my stainless steel (no special non-stick surface) are
effectively non-stick. I can just wipe out the T-Fals with a paper
towel if I want, but usually I just stick them in the dishwasher -
same with the stainless.

We have very hard water where I live, but I have a softener (no, I'm
not going there).

N.

On 2010-02-24, James Silverton > wrote:

> There does not seem a consensus or perhaps there is a difference of
> opinion about use of non-stick pans. I do not use much fat or oil when
> cooking and I wonder if there is such a thing as a pan that retains its
> original non-stick qualities after, say, six months.

Definitely. I post this about once a year, so here's for 2010:

http://www.whitfordww.com/excalibur.html

This Excalibur coating is damn near bulletproof. I had a pan for 12
yrs and my daughter has it now. Still has coating.

> I am prepared to use wood and plastic implements.

Good idea. Any surface can be scratched. Using wood, etc, will just
make it last that much longer.

I also advise to watch what you cook in the pan and how you cook it.
Technically, non-stick pans don't really lose their non-stickness,
they just get something on the surface that actually sticks and things
start sticking to whatever stuck the first time. Burnt vegetable oils
are a good example. My pan's downfall was whatever bizarre crap
Trader Joe's used in their crab cakes. Took a year to get it off!
The advantage to Excalibur is you can scrub the crap outta it and the
coating won't wear or flake off.

I can't say who uses excalibur on their cookware, now. Farberware
used to, and All-Clad did. Google for excalibur cookware. It's
pricey, but worth it.

nb

Melba's Jammin' wrote:
> In article >, Chet >
> wrote:
>
>> Well it's that time again about a yr or less and I am after another non
>> stick prying pan, I had a few different over the yrs, mostly SS with a
>> non stick coating. been thinking of this new greenware with the ceramic
>> type coatings. 11" or 12" size is what I am after. any suggestions on a
>> quality pan.
>>
>> Chet
>
> What are you doing to your prying pabs that they don't last for a year?
> Jeez, Chet. :-) I'm going to turn you in to PPPS (Prying Pab
> Protection Services). I look for 10" nonstick skillets are TJ Maxx,
> Marshall's, or other discount places. I don't pay more than $20 for
> one. I bring the lid for my dutch oven (also inexpensive) to be sure it
> fits the new pan.
>
> My current one (I replace them every few years) is a yellow-exterior
> Tivoli brand (1/8" thick aluminum) coated with some non-stick surface
> that still works fine. I wash it in the dishwasher all the time; I use
> wood, silicon, or other nonmetal utensils in it.
>
> Quit abusing your prying pab, Chet!!
>
Cheez! I just blew diet DP all over the monitor. Will you quit that!

In article >, Chet >
wrote:

> Well it's that time again about a yr or less and I am after another non
> stick prying pan, I had a few different over the yrs, mostly SS with a
> non stick coating. been thinking of this new greenware with the ceramic
> type coatings. 11" or 12" size is what I am after. any suggestions on a
> quality pan.
>
> Chet

Check here, Chet:
<http://www.webstaurantstore.com/guide/94/non_stick_fry_pans.html>
Shipping's steep but I've been happy with everything I've ordered and
they have excellent online customer help. Ask for Jimmy and tell him
the jam lady sent you. :-0) (I don't work for them, btw.)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Breaded Pork Tenderloin, 2-18-2010

In article >,
George Shirley > wrote:

> Melba's Jammin' wrote:
> > In article >, Chet >
> > wrote:
> >
> >> Well it's that time again about a yr or less and I am after another non
> >> stick prying pan, I had a few different over the yrs, mostly SS with a
> >> non stick coating. been thinking of this new greenware with the ceramic
> >> type coatings. 11" or 12" size is what I am after. any suggestions on a
> >> quality pan.
> >>
> >> Chet
> >
> > What are you doing to your prying pabs that they don't last for a year?
> > Jeez, Chet. :-) I'm going to turn you in to PPPS (Prying Pab
> > Protection Services). I look for 10" nonstick skillets are TJ Maxx,
> > Marshall's, or other discount places. I don't pay more than $20 for
> > one. I bring the lid for my dutch oven (also inexpensive) to be sure it
> > fits the new pan.
> >
> > My current one (I replace them every few years) is a yellow-exterior
> > Tivoli brand (1/8" thick aluminum) coated with some non-stick surface
> > that still works fine. I wash it in the dishwasher all the time; I use
> > wood, silicon, or other nonmetal utensils in it.
> >
> > Quit abusing your prying pab, Chet!!
> >
> Cheez! I just blew diet DP all over the monitor. Will you quit that!


"-))
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Breaded Pork Tenderloin, 2-18-2010

On Feb 24, 10:05*am, Melba's Jammin' >
wrote:
> In article >, Chet >
> wrote:
>
> > Well it's that time again about a yr or less and I am after another non
> > stick prying pan, I had a few different over the yrs, mostly SS with a
> > non stick coating. been thinking of this new greenware with the ceramic
> > type coatings. 11" or 12" size is what I am after. any suggestions on a
> > quality pan.
>
> > * * Chet
>
> Check here, Chet:
> <http://www.webstaurantstore.com/guide/94/non_stick_fry_pans.html>
> Shipping's steep but I've been happy with everything I've ordered and
> they have excellent online customer help. *Ask for Jimmy and tell him
> the jam lady sent you. *:-0) * *(I don't work for them, btw.)
>
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> Breaded Pork Tenderloin, 2-18-2010

That's a good link. They carry the pan we used in the restaurant all
the time. They took a huge pounding every day.

http://www.webstaurantstore.com/10-l...936EZ4010.html

Never put non stick in the dishwasher.....especially commercial
dishwashers ......

Chet wrote:
>
> Well it's that time again about a yr or less and I am after another non
> stick prying pan, I had a few different over the yrs, mostly SS with a
> non stick coating. been thinking of this new greenware with the ceramic
> type coatings. 11" or 12" size is what I am after. any suggestions on a
> quality pan.

If you're going through them one per year go for price not quality. Go
to a local restaurant supply place and buy one off the stack they have
on display. I think you should view quality and non-stick as mutually
exclusive.

Folks have discussed several ways to reduce wear. Never use metal
tools. Check. Ours still wear out but they last us a few years. Turn
the heat down. Check. But we recently moved to a place with an
electric range and there's a learning curve involved that will likely
kill one of the pans in the process. Don't put it in the dish washer.
Not check. I live in the wrong century to tolerate stuff that is not
dishwasher safe. If it's not dish washer safe I shouldn't have bought
it in the first place.

Comparing pans side by side I've found that the ones with the thicker
metal last longer. Not surprising as that spreads any hot spots and is
a general indicator of robust production.

I tried Circulon once. The pans worked great early on but they wore
faster than other brands.

If you want good quality and are willing to learn different cooking
methods, go with "stick resistant" not "non-stick". When you put the
food in a stick resistant pan it will start out sticking. Then when
it's time to turn the food will be loose. Try to slide a spatula under
the food and the stick resistant pan will tell you if you are too early.
If it resists you it's not yet time to turn. Knowing this method you
will be able to use pans that are as nice as can be but that have no
temporary coating.

ImStillMags wrote:
> On Feb 24, 10:05 am, Melba's Jammin' >
> wrote:
>> In article >, Chet >
>> wrote:
>>
>>> Well it's that time again about a yr or less and I am after another non
>>> stick prying pan, I had a few different over the yrs, mostly SS with a
>>> non stick coating. been thinking of this new greenware with the ceramic
>>> type coatings. 11" or 12" size is what I am after. any suggestions on a
>>> quality pan.
>>> Chet
>> Check here, Chet:
>> <http://www.webstaurantstore.com/guide/94/non_stick_fry_pans.html>
>> Shipping's steep but I've been happy with everything I've ordered and
>> they have excellent online customer help. Ask for Jimmy and tell him
>> the jam lady sent you. :-0) (I don't work for them, btw.)
>>
>> --
>> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
>> Breaded Pork Tenderloin, 2-18-2010
>
> That's a good link. They carry the pan we used in the restaurant all
> the time. They took a huge pounding every day.
>
> http://www.webstaurantstore.com/10-l...936EZ4010.html
>
> Never put non stick in the dishwasher.....especially commercial
> dishwashers ......

Huh! I've been putting my TFal nonstick in the dishwasher about once
every two months for years. Still have some elderly pans.

On Feb 24, 12:02*pm, George Shirley > wrote:
> ImStillMags wrote:
> > On Feb 24, 10:05 am, Melba's Jammin' >
> > wrote:
> >> In article >, Chet >
> >> wrote:
>
> >>> Well it's that time again about a yr or less and I am after another non
> >>> stick prying pan, I had a few different over the yrs, mostly SS with a
> >>> non stick coating. been thinking of this new greenware with the ceramic
> >>> type coatings. 11" or 12" size is what I am after. any suggestions on a
> >>> quality pan.
> >>> * * Chet
> >> Check here, Chet:
> >> <http://www.webstaurantstore.com/guide/94/non_stick_fry_pans.html>
> >> Shipping's steep but I've been happy with everything I've ordered and
> >> they have excellent online customer help. *Ask for Jimmy and tell him
> >> the jam lady sent you. *:-0) * *(I don't work for them, btw.)
>
> >> --
> >> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> >> Breaded Pork Tenderloin, 2-18-2010
>
> > That's a good link. * They carry the pan we used in the restaurant all
> > the time. *They took a huge pounding every day.
>
> >http://www.webstaurantstore.com/10-l...wear-ever-ez40...
>
> > Never put non stick in the dishwasher.....especially commercial
> > dishwashers ......
>
> Huh! I've been putting my TFal nonstick in the dishwasher about once
> every two months for years. Still have some elderly pans.- Hide quoted text -
>
> - Show quoted text -

If you TFal is still slick, good for you. The problem with
dishwashing non stick cookware is that it breaks the coating down
and you wind up with coating in your food.

ImStillMags wrote:
> On Feb 24, 12:02 pm, George Shirley > wrote:
>> ImStillMags wrote:
>>> On Feb 24, 10:05 am, Melba's Jammin' >
>>> wrote:
>>>> In article >, Chet >
>>>> wrote:
>>>>> Well it's that time again about a yr or less and I am after another non
>>>>> stick prying pan, I had a few different over the yrs, mostly SS with a
>>>>> non stick coating. been thinking of this new greenware with the ceramic
>>>>> type coatings. 11" or 12" size is what I am after. any suggestions on a
>>>>> quality pan.
>>>>> Chet
>>>> Check here, Chet:
>>>> <http://www.webstaurantstore.com/guide/94/non_stick_fry_pans.html>
>>>> Shipping's steep but I've been happy with everything I've ordered and
>>>> they have excellent online customer help. Ask for Jimmy and tell him
>>>> the jam lady sent you. :-0) (I don't work for them, btw.)
>>>> --
>>>> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
>>>> Breaded Pork Tenderloin, 2-18-2010
>>> That's a good link. They carry the pan we used in the restaurant all
>>> the time. They took a huge pounding every day.
>>> http://www.webstaurantstore.com/10-l...wear-ever-ez40...
>>> Never put non stick in the dishwasher.....especially commercial
>>> dishwashers ......
>> Huh! I've been putting my TFal nonstick in the dishwasher about once
>> every two months for years. Still have some elderly pans.- Hide quoted text -
>>
>> - Show quoted text -
>
> If you TFal is still slick, good for you. The problem with
> dishwashing non stick cookware is that it breaks the coating down
> and you wind up with coating in your food.

It was my understanding that the only way to break down a teflon coating
was to exceed 900F. I don't use any metal tools with the pans, mostly
silicon and wood items. They go through the dishwasher when I decide I'm
to lazy to clean up something stuck on the outside. Normally they get
rinsed with hot, soapy water and washed with a soft washcloth.

On Feb 24, 2:02*pm, George Shirley > wrote:
> ImStillMags wrote:
> > On Feb 24, 10:05 am, Melba's Jammin' >
> > wrote:
> >> In article >, Chet >
> >> wrote:
>
> >>> Well it's that time again about a yr or less and I am after another non
> >>> stick prying pan, I had a few different over the yrs, mostly SS with a
> >>> non stick coating. been thinking of this new greenware with the ceramic
> >>> type coatings. 11" or 12" size is what I am after. any suggestions on a
> >>> quality pan.
> >>> * * Chet
> >> Check here, Chet:
> >> <http://www.webstaurantstore.com/guide/94/non_stick_fry_pans.html>
> >> Shipping's steep but I've been happy with everything I've ordered and
> >> they have excellent online customer help. *Ask for Jimmy and tell him
> >> the jam lady sent you. *:-0) * *(I don't work for them, btw.)
>
> >> --
> >> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> >> Breaded Pork Tenderloin, 2-18-2010
>
> > That's a good link. * They carry the pan we used in the restaurant all
> > the time. *They took a huge pounding every day.
>
> >http://www.webstaurantstore.com/10-l...wear-ever-ez40...
>
> > Never put non stick in the dishwasher.....especially commercial
> > dishwashers ......
>
> Huh! I've been putting my TFal nonstick in the dishwasher about once
> every two months for years. Still have some elderly pans.- Hide quoted text -
>
> - Show quoted text -

Yeah, me, too - doesn't seem to affect them at all, other than getting
them clean.

N.

In article >,
says...

>
> If you want good quality and are willing to learn different cooking
> methods, go with "stick resistant" not "non-stick". When you put the
> food in a stick resistant pan it will start out sticking. Then when
> it's time to turn the food will be loose. Try to slide a spatula under
> the food and the stick resistant pan will tell you if you are too early.
> If it resists you it's not yet time to turn. Knowing this method you
> will be able to use pans that are as nice as can be but that have no
> temporary coating.

I didn't notice if anyone mentioned glass. I have amber glass frying and bread
pans. They are thick and heat very evenly. With a bit of spray or butter they
are pretty much non stick. The 8 inch one is great for omelets and fried eggs.

Scotty



--
Can I haz Cheezeburger?

Chet > wrote:

> any suggestions on a
> quality pan.

Posted before...

Silit non-stick pans with CeraProtect coating (Durado stainless-steel,
Tempera cast-aluminium, or Profi DeLuxe Silargan® ceramic series) can
be heated to 400°C/752°F and metal utensils can be used in them.
Scratching or otherwise damaging them would be a challenge. I do not
know if they are available in the USA, but they are offered in Canada
and most everywhere else, so probably can be ordered online or by mail
order.

See
<http://www.silit.com/englisch/sortim...?nv_id=11&seri
e=203&hg=4&pg=61>

<http://www.silit.com/englisch/sortim...?nv_id=11&seri
e=197&hg=4&pg=61>

<http://www.silit.com/englisch/sortim...?nv_id=11&seri
e=202&hg=4&pg=61>

Victor

I am Tosk wrote:
> I didn't notice if anyone mentioned glass. I have amber glass frying and bread
> pans. They are thick and heat very evenly. With a bit of spray or butter they
> are pretty much non stick. The 8 inch one is great for omelets and fried eggs.
>
> Scotty
>
>
>
Visions? Oh yeah. I guess my daughter gets a bit of that too.

--
Jean B.

In article
>,
ImStillMags > wrote:

> Never put non stick in the dishwasher.....especially commercial
> dishwashers ......

I do it all the time without detriment to the pab. Have for years.
Damage by a commercial dishwasher is a non-issue.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Breaded Pork Tenderloin, 2-18-2010

In article >,
(Victor Sack) wrote:

> Chet > wrote:
>
> > any suggestions on a quality pan.

>
> Posted before...
>
> Silit non-stick pans with CeraProtect coating (Durado stainless-steel,
> Tempera cast-aluminium, or Profi DeLuxe Silargan® ceramic series) can
> be heated to 400°C/752°F and metal utensils can be used in them.
> Scratching or otherwise damaging them would be a challenge. I do not
> know if they are available in the USA, but they are offered in Canada
> and most everywhere else, so probably can be ordered online or by mail
> order.

Amazon.com (US version) has some Silit nonstick pans. Perhaps not the
coating you describe, though. Expensive. Uffda.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Breaded Pork Tenderloin, 2-18-2010

Melba's Jammin' > wrote in news:barbschaller-
:

> In article
> >,
> ImStillMags > wrote:
>
>> Never put non stick in the dishwasher.....especially commercial
>> dishwashers ......
>
> I do it all the time without detriment to the pab. Have for years.
> Damage by a commercial dishwasher is a non-issue.
>


The general consensus seems to be, if the pan is stainless steel on the
outside, there is no problem, but if it's the anodized type (either
charcoal grey or black on the outside) then you'll have a problem.


"There’s a couple problems with putting your pans in the dishwasher:



1. The non-stick surface can de-laminate from the base metal of the pan.
That’s a problem I wouldn’t want to deal with. Even with the most advanced
coatings and methods of fixing those coatings to the pan, they are --
after all -- non-stick substances and the chemistry of dishwasher
detergent can damage that bond.



2. If your pans happen to be (like most non-sticks these days) hard
anodized (that pretty charcoal grey finish on the outside of the pan
that’s relatively easy to clean) then you risk damaging that finish too.
The dishwasher detergent is the culprit again. The process by which hard
anodizing is performed is an electrolitic dip which actually changes the
molecular structure of the metal (aluminum) into a much harder and more
durable compound. The surface is relatively thin, however, since this
chemical reaction only reaches a "few" molecules deep.



I mentioned dishwasher detergent chemistry, which is a combination of
chemical and physical reactions. The detergent attacks the coatings as if
they were stuck-on food. It’s trying to remove anything that’s "attached"
to the metal of the pan. The reaction between these coatings (which you
want to keep) and stuck-on food is about the same. The coatings will stay
in place longer than stuck-on food (hopefully -- as long as your
dishwasher is working right) but they will eventually succumb to the
ravages of the detergent."


Most non-stick pans only have a life of about 6 months, if you use them a
lot, so you'll need a new one eventually.

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

"PLucas1" > wrote in message
...
|
| Most non-stick pans only have a life of about 6 months, if you use them a
| lot, so you'll need a new one eventually.
|
| --
| Peter Lucas

Good grief, man, buy quality. If you have read the preceding
postings we have gotten 10, 20 years from decently made pans.
Treat them well, think when you use them, don't over-heat them
and don't scour them. Six months? Garbage.

pavane

In article >,
said...
:
:"PLucas1" > wrote in message
. 5...
:|
:| Most non-stick pans only have a life of about 6 months, if you use them a
:| lot, so you'll need a new one eventually.
:|
:| --
:| Peter Lucas
:
:Good grief, man, buy quality. If you have read the preceding
ostings we have gotten 10, 20 years from decently made pans.
:Treat them well, think when you use them, don't over-heat them
:and don't scour them. Six months? Garbage.


I wouldn't use a non-stick pan at all.

In article >,
PLucas1 > wrote:

> Most non-stick pans only have a life of about 6 months, if you use them a
> lot, so you'll need a new one eventually.

I replace my pan about about every 5 years or so. I suppose with
inflation and price increases and all, I'll have to up my spending limit
to $25 instead of $20.

Six months? I'm turning YOU in to the Prying Prab Protection Services
people, too. Expect a visit.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Breaded Pork Tenderloin, 2-18-2010

> The general consensus seems to be, if the pan is stainless steel on the
> outside, there is no problem, but if it's the anodized type (either
> charcoal grey or black on the outside) then you'll have a problem.


>
> Most non-stick pans only have a life of about 6 months, if you use them a
> lot, so you'll need a new one eventually.
>

Your experience certainly isn't mine. And if the pan is truly non-
stick, why would a dishwasher tackle "stuck on" food???

Be a fear-monger if you like, but I've never had any deterioration of
the non-stick surface on my non-stainless-steel-outside pans. I don't
abuse them, either. Back in the day when Teflon and the like was new,
that apparently was a problem, but it certainly hasn't been for me.
My favorite pan has that gray type very heavy outside coating, and it
looks like new. The only dishwasher-affected items I've ever had is
glassware - so it doesn't go in the dishwasher, ever.

N.