I bought a 2-piece set of non-stick pans by Gotham from Costco a
couple of weeks ago. Beautiful looking pans. The non-stick is
thrillling, plus non-stick exterior and non scratch. Super-duper for
eggs of any kind. Be careful you could easily make them zip right out
of the pan. It was $29 for a 10 inch and a 12 inch. Nicely weighted
pan, not heavy.
However. It is almost impossible to get anything to brown or crisp in
those pans. It's also difficult to turn stuff over. Pieces of food
just keep slipping away from attempts to flip anything.
My husband is happy because he doesn't have to spend a lot of time
trying to get gummy brown stuff off the bottoms of the pans. My old
non-stick are 20 years old and have become terrible at holding onto
meat proteins. I will probably have to go back to my cast iron for
anythng that needs browning.
I don't know if this problem applies to all of the new non-stick
surfaces,
My husband said he had heard about this issue on the TV.
Janet US

On 3/5/2021 9:05 PM, US Janet wrote:
>
> I bought a 2-piece set of non-stick pans by Gotham from Costco a
> couple of weeks ago. Beautiful looking pans. The non-stick is
> thrillling, plus non-stick exterior and non scratch. Super-duper for
> eggs of any kind. Be careful you could easily make them zip right out
> of the pan. It was $29 for a 10 inch and a 12 inch. Nicely weighted
> pan, not heavy.
> However. It is almost impossible to get anything to brown or crisp in
> those pans. It's also difficult to turn stuff over. Pieces of food
> just keep slipping away from attempts to flip anything.
> My husband is happy because he doesn't have to spend a lot of time
> trying to get gummy brown stuff off the bottoms of the pans. My old
> non-stick are 20 years old and have become terrible at holding onto
> meat proteins. I will probably have to go back to my cast iron for
> anythng that needs browning.
> I don't know if this problem applies to all of the new non-stick
> surfaces,
> My husband said he had heard about this issue on the TV.
> Janet US
>

When you want to brown something do you have any fat or oil in the pan?
That helps.
Tongs may help with the flipping.

My favorite pan for searing is a 10" SS lined copper pan. When I take
out the meat I deglaze it and cleaning is much easier and you have a
nice reduction to pour over the food.

On Friday, March 5, 2021 at 4:05:06 PM UTC-10, US Janet wrote:
> I bought a 2-piece set of non-stick pans by Gotham from Costco a
> couple of weeks ago. Beautiful looking pans. The non-stick is
> thrillling, plus non-stick exterior and non scratch. Super-duper for
> eggs of any kind. Be careful you could easily make them zip right out
> of the pan. It was $29 for a 10 inch and a 12 inch. Nicely weighted
> pan, not heavy.
> However. It is almost impossible to get anything to brown or crisp in
> those pans. It's also difficult to turn stuff over. Pieces of food
> just keep slipping away from attempts to flip anything.
> My husband is happy because he doesn't have to spend a lot of time
> trying to get gummy brown stuff off the bottoms of the pans. My old
> non-stick are 20 years old and have become terrible at holding onto
> meat proteins. I will probably have to go back to my cast iron for
> anythng that needs browning.
> I don't know if this problem applies to all of the new non-stick
> surfaces,
> My husband said he had heard about this issue on the TV.
> Janet US

My recommendation is that you use a lot more oil to promote browning.
My range bit the dust so I've been using a butane burner on top of the range. I've been enjoying cooking with gas. Unfortunately, we have no gas lines to our condo. Hopefully I can get an old style exposed electric burner. Then I can use any pan I want. That would be just wonderful.

On Fri, 5 Mar 2021 20:03:14 -0800 (PST), dsi1 >
wrote:

>On Friday, March 5, 2021 at 4:05:06 PM UTC-10, US Janet wrote:
>> I bought a 2-piece set of non-stick pans by Gotham from Costco a
>> couple of weeks ago. Beautiful looking pans. The non-stick is
>> thrillling, plus non-stick exterior and non scratch. Super-duper for
>> eggs of any kind. Be careful you could easily make them zip right out
>> of the pan. It was $29 for a 10 inch and a 12 inch. Nicely weighted
>> pan, not heavy.
>> However. It is almost impossible to get anything to brown or crisp in
>> those pans. It's also difficult to turn stuff over. Pieces of food
>> just keep slipping away from attempts to flip anything.
>> My husband is happy because he doesn't have to spend a lot of time
>> trying to get gummy brown stuff off the bottoms of the pans. My old
>> non-stick are 20 years old and have become terrible at holding onto
>> meat proteins. I will probably have to go back to my cast iron for
>> anythng that needs browning.
>> I don't know if this problem applies to all of the new non-stick
>> surfaces,
>> My husband said he had heard about this issue on the TV.
>> Janet US
>
>My recommendation is that you use a lot more oil to promote browning.
>My range bit the dust so I've been using a butane burner on top of the range. I've been enjoying cooking with gas. Unfortunately, we have no gas lines to our condo. Hopefully I can get an old style exposed electric burner. Then I can use any pan I want. That would be just wonderful.

Thanks But I was thinking of trying less oil since I already use oil
as though the pan was not non stick. A non stick pan for me means
food doesn't stick to the pan when cooking but I use the same amount
of oil that I would with any pan.

Janet US

On Fri, 05 Mar 2021 19:05:00 -0700, US Janet >
wrote:

>I bought a 2-piece set of non-stick pans by Gotham from Costco a
>couple of weeks ago. Beautiful looking pans. The non-stick is
>thrillling, plus non-stick exterior and non scratch. Super-duper for
>eggs of any kind. Be careful you could easily make them zip right out
>of the pan. It was $29 for a 10 inch and a 12 inch. Nicely weighted
>pan, not heavy.
>However. It is almost impossible to get anything to brown or crisp in
>those pans. It's also difficult to turn stuff over. Pieces of food
>just keep slipping away from attempts to flip anything.
>My husband is happy because he doesn't have to spend a lot of time
>trying to get gummy brown stuff off the bottoms of the pans. My old
>non-stick are 20 years old and have become terrible at holding onto
>meat proteins. I will probably have to go back to my cast iron for
>anythng that needs browning.
>I don't know if this problem applies to all of the new non-stick
>surfaces,
>My husband said he had heard about this issue on the TV.
>Janet US

I just watched a program about non stick pans. They're bad for us and
for the environment. A chemist recommended stainless steel or ceramic.
A chef added cast iron as an option. Both were adamant against non
stick. We just ordered a few very affordable ceramic pans online and
threw out the little non stick pan I fry eggs in.

--
The real Bruce posts with Eternal September

On Fri, 05 Mar 2021 19:05:00 -0700, US Janet wrote:

> I bought a 2-piece set of non-stick pans by Gotham from Costco a
> couple of weeks ago. Beautiful looking pans. The non-stick is
> thrillling, plus non-stick exterior and non scratch. Super-duper for
> eggs of any kind. Be careful you could easily make them zip right out
> of the pan. It was $29 for a 10 inch and a 12 inch. Nicely weighted
> pan, not heavy.
> However. It is almost impossible to get anything to brown or crisp in
> those pans. It's also difficult to turn stuff over. Pieces of food
> just keep slipping away from attempts to flip anything.
> My husband is happy because he doesn't have to spend a lot of time
> trying to get gummy brown stuff off the bottoms of the pans. My old
> non-stick are 20 years old and have become terrible at holding onto
> meat proteins. I will probably have to go back to my cast iron for
> anythng that needs browning.
> I don't know if this problem applies to all of the new non-stick
> surfaces,
> My husband said he had heard about this issue on the TV.
> Janet US

I have an original Teflon pan from the 60's. You can tell it's
quite different. It has 45 degree slopes to the 1" sides and I
usually flip stuff in the pan with a shake-wrist-flip. Trying to do
it with this pan is hillarous. There's nothing left in the pan
1/3rd of the way through the flip. It's all over the stove. And if
I stir some, say, ground, it all exits the pan too. I just
recently started using it again and it's fun. To a point

On Sat, 6 Mar 2021 04:22:16 -0600, Sqwertz >
wrote:

>On Fri, 05 Mar 2021 19:05:00 -0700, US Janet wrote:
>
>> I bought a 2-piece set of non-stick pans by Gotham from Costco a
>> couple of weeks ago. Beautiful looking pans. The non-stick is
>> thrillling, plus non-stick exterior and non scratch. Super-duper for
>> eggs of any kind. Be careful you could easily make them zip right out
>> of the pan. It was $29 for a 10 inch and a 12 inch. Nicely weighted
>> pan, not heavy.
>> However. It is almost impossible to get anything to brown or crisp in
>> those pans. It's also difficult to turn stuff over. Pieces of food
>> just keep slipping away from attempts to flip anything.
>> My husband is happy because he doesn't have to spend a lot of time
>> trying to get gummy brown stuff off the bottoms of the pans. My old
>> non-stick are 20 years old and have become terrible at holding onto
>> meat proteins. I will probably have to go back to my cast iron for
>> anythng that needs browning.
>> I don't know if this problem applies to all of the new non-stick
>> surfaces,
>> My husband said he had heard about this issue on the TV.
>> Janet US
>
>I have an original Teflon pan from the 60's. You can tell it's
>quite different. It has 45 degree slopes to the 1" sides and I
>usually flip stuff in the pan with a shake-wrist-flip. Trying to do
>it with this pan is hillarous. There's nothing left in the pan
>1/3rd of the way through the flip. It's all over the stove. And if
>I stir some, say, ground, it all exits the pan too. I just
>recently started using it again and it's fun. To a point

So you have experienced the kind of pan I am talking about?
Janet US

Ed Pawlowski wrote:
> My favorite pan for searing is a 10" SS lined copper pan. When I take
> out the meat I deglaze it and cleaning is much easier and you have a
> nice reduction to pour over the food.

That's what I use. A RevereWare pan and no oil added. Works well.

Bruce wrote:
> I just watched a program about non stick pans. They're bad for us and
> for the environment. A chemist recommended stainless steel or ceramic.
> A chef added cast iron as an option. Both were adamant against non
> stick. We just ordered a few very affordable ceramic pans online and
> threw out the little non stick pan I fry eggs in.

From what I've heard, non-stick pans are good with low heat cooking,
like eggs. Not good for high heat, like searing meat. At high heat, they
break down and emit noxious fumes.

On Sat, 6 Mar 2021 12:15:06 -0500, Gary > wrote:

> Bruce wrote:
>> I just watched a program about non stick pans. They're bad for us and
>> for the environment. A chemist recommended stainless steel or ceramic.
>> A chef added cast iron as an option. Both were adamant against non
>> stick. We just ordered a few very affordable ceramic pans online and
>> threw out the little non stick pan I fry eggs in.
>
> From what I've heard, non-stick pans are good with low heat cooking,
>like eggs. Not good for high heat, like searing meat. At high heat, they
>break down and emit noxious fumes.

Yes, the polymers become monomers and when that happens you're up the
proverbial without the proverbial. Never let them get hot without any
fat in them. The other problem is that the non-stick layer will get
damaged over time and start leaking into your food. I know this is all
not news, but the takeaway of the program I saw is that this isn't
just a worry for hypochondriacs, but a real issue. Don't use non-stick
pans.

--
The real Bruce posts with Eternal September

On Saturday, March 6, 2021 at 7:15:20 AM UTC-10, Gary wrote:
> Bruce wrote:
> > I just watched a program about non stick pans. They're bad for us and
> > for the environment. A chemist recommended stainless steel or ceramic.
> > A chef added cast iron as an option. Both were adamant against non
> > stick. We just ordered a few very affordable ceramic pans online and
> > threw out the little non stick pan I fry eggs in.
> From what I've heard, non-stick pans are good with low heat cooking,
> like eggs. Not good for high heat, like searing meat. At high heat, they
> break down and emit noxious fumes.

I use pans at high temperatures with no problems - except that they don't last very long. The fumes from non-stick pans don't bother me. If I had a large parrot, I'd be careful though. My understanding is that the fumes will kill them. I can't say if it actually true.
If you're into searing meat and afraid of toxic fumes, just get a wok or a carbon steel pan and sear to your heart's content.

On 2021-03-06 12:15 p.m., Gary wrote:
> *Bruce wrote:
>> I just watched a program about non stick pans. They're bad for us and
>> for the environment. A chemist recommended stainless steel or ceramic.
>> A chef added cast iron as an option. Both were adamant against non
>> stick. We just ordered a few very affordable ceramic pans online and
>> threw out the little non stick pan I fry eggs in.
>
> From what I've heard, non-stick pans are good with low heat cooking,
> like eggs. Not good for high heat, like searing meat. At high heat, they
> break down and emit noxious fumes.
>
>

They tend to retain their non stick properties a lot longer if they are
used on lower heat. My wife has a bad habit of overheating pans and has
ruined every non stick pan I ever ever bought.

On Sat, 6 Mar 2021 10:02:45 -0800 (PST), dsi1 >
wrote:

>On Saturday, March 6, 2021 at 7:15:20 AM UTC-10, Gary wrote:
>> Bruce wrote:
>> > I just watched a program about non stick pans. They're bad for us and
>> > for the environment. A chemist recommended stainless steel or ceramic.
>> > A chef added cast iron as an option. Both were adamant against non
>> > stick. We just ordered a few very affordable ceramic pans online and
>> > threw out the little non stick pan I fry eggs in.
>> From what I've heard, non-stick pans are good with low heat cooking,
>> like eggs. Not good for high heat, like searing meat. At high heat, they
>> break down and emit noxious fumes.
>
>I use pans at high temperatures with no problems - except that they don't last very long. The fumes from non-stick pans don't bother me. If I had a large parrot, I'd be careful though. My understanding is that the fumes will kill them. I can't say if it actually true.

That was confirmed in the program I saw. Birds have more vulnerable
breathing systems than us. That must also explain the coal mine
canary.

--
The real Bruce posts with Eternal September

On Sat, 06 Mar 2021 08:46:31 -0700, US Janet wrote:

> On Sat, 6 Mar 2021 04:22:16 -0600, Sqwertz >
> wrote:
>
>>On Fri, 05 Mar 2021 19:05:00 -0700, US Janet wrote:
>>
>>> I bought a 2-piece set of non-stick pans by Gotham from Costco a
>>> couple of weeks ago. Beautiful looking pans. The non-stick is
>>> thrillling, plus non-stick exterior and non scratch. Super-duper for
>>> eggs of any kind. Be careful you could easily make them zip right out
>>> of the pan. It was $29 for a 10 inch and a 12 inch. Nicely weighted
>>> pan, not heavy.
>>> However. It is almost impossible to get anything to brown or crisp in
>>> those pans. It's also difficult to turn stuff over. Pieces of food
>>> just keep slipping away from attempts to flip anything.
>>> My husband is happy because he doesn't have to spend a lot of time
>>> trying to get gummy brown stuff off the bottoms of the pans. My old
>>> non-stick are 20 years old and have become terrible at holding onto
>>> meat proteins. I will probably have to go back to my cast iron for
>>> anythng that needs browning.
>>> I don't know if this problem applies to all of the new non-stick
>>> surfaces,
>>> My husband said he had heard about this issue on the TV.
>>> Janet US
>>
>>I have an original Teflon pan from the 60's. You can tell it's
>>quite different. It has 45 degree slopes to the 1" sides and I
>>usually flip stuff in the pan with a shake-wrist-flip. Trying to do
>>it with this pan is hillarous. There's nothing left in the pan
>>1/3rd of the way through the flip. It's all over the stove. And if
>>I stir some, say, ground, it all exits the pan too. I just
>>recently started using it again and it's fun. To a point
>
> So you have experienced the kind of pan I am talking about?
> Janet US

Yes. There is such a thing as "too non-stick".

-sw

On Sat, 6 Mar 2021 13:08:39 -0500, Dave Smith wrote:

> On 2021-03-06 12:15 p.m., Gary wrote:
>> *Bruce wrote:
>>> I just watched a program about non stick pans. They're bad for us and
>>> for the environment. A chemist recommended stainless steel or ceramic.
>>> A chef added cast iron as an option. Both were adamant against non
>>> stick. We just ordered a few very affordable ceramic pans online and
>>> threw out the little non stick pan I fry eggs in.
>>
>> From what I've heard, non-stick pans are good with low heat cooking,
>> like eggs. Not good for high heat, like searing meat. At high heat, they
>> break down and emit noxious fumes.
>>
>>
>
> They tend to retain their non stick properties a lot longer if they are
> used on lower heat. My wife has a bad habit of overheating pans and has
> ruined every non stick pan I ever ever bought.

The flip side is that they're cheap. The price difference between a
GOOD set of 3 non-stick pans and a cheap set of 3 non-stick pans is
only $10. $15 vs $25. Bailetti and Tramontina have lasted me 10
years each, even when left on a lit stove for an hour after cooking
a few times each. That cheap-assed farberware shit from Walmart
won't last a year. Be careful of any formerly good name brands at
Walmart and other discount retailers.


-sw

On Sat, 6 Mar 2021 15:35:49 -0600, Sqwertz >
wrote:

>On Sat, 06 Mar 2021 08:46:31 -0700, US Janet wrote:
>
>> On Sat, 6 Mar 2021 04:22:16 -0600, Sqwertz >
>> wrote:
>>
>>>On Fri, 05 Mar 2021 19:05:00 -0700, US Janet wrote:
>>>
>>>> I bought a 2-piece set of non-stick pans by Gotham from Costco a
>>>> couple of weeks ago. Beautiful looking pans. The non-stick is
>>>> thrillling, plus non-stick exterior and non scratch. Super-duper for
>>>> eggs of any kind. Be careful you could easily make them zip right out
>>>> of the pan. It was $29 for a 10 inch and a 12 inch. Nicely weighted
>>>> pan, not heavy.
>>>> However. It is almost impossible to get anything to brown or crisp in
>>>> those pans. It's also difficult to turn stuff over. Pieces of food
>>>> just keep slipping away from attempts to flip anything.
>>>> My husband is happy because he doesn't have to spend a lot of time
>>>> trying to get gummy brown stuff off the bottoms of the pans. My old
>>>> non-stick are 20 years old and have become terrible at holding onto
>>>> meat proteins. I will probably have to go back to my cast iron for
>>>> anythng that needs browning.
>>>> I don't know if this problem applies to all of the new non-stick
>>>> surfaces,
>>>> My husband said he had heard about this issue on the TV.
>>>> Janet US
>>>
>>>I have an original Teflon pan from the 60's. You can tell it's
>>>quite different. It has 45 degree slopes to the 1" sides and I
>>>usually flip stuff in the pan with a shake-wrist-flip. Trying to do
>>>it with this pan is hillarous. There's nothing left in the pan
>>>1/3rd of the way through the flip. It's all over the stove. And if
>>>I stir some, say, ground, it all exits the pan too. I just
>>>recently started using it again and it's fun. To a point
>>
>> So you have experienced the kind of pan I am talking about?
>> Janet US
>
>Yes. There is such a thing as "too non-stick".
>
>-sw
I'm glad you understood what I am getting at.

Janet US

On Friday, March 5, 2021 at 10:36:52 PM UTC-10, US Janet wrote:
> On Fri, 5 Mar 2021 20:03:14 -0800 (PST), dsi1 >
> wrote:
> >On Friday, March 5, 2021 at 4:05:06 PM UTC-10, US Janet wrote:
> >> I bought a 2-piece set of non-stick pans by Gotham from Costco a
> >> couple of weeks ago. Beautiful looking pans. The non-stick is
> >> thrillling, plus non-stick exterior and non scratch. Super-duper for
> >> eggs of any kind. Be careful you could easily make them zip right out
> >> of the pan. It was $29 for a 10 inch and a 12 inch. Nicely weighted
> >> pan, not heavy.
> >> However. It is almost impossible to get anything to brown or crisp in
> >> those pans. It's also difficult to turn stuff over. Pieces of food
> >> just keep slipping away from attempts to flip anything.
> >> My husband is happy because he doesn't have to spend a lot of time
> >> trying to get gummy brown stuff off the bottoms of the pans. My old
> >> non-stick are 20 years old and have become terrible at holding onto
> >> meat proteins. I will probably have to go back to my cast iron for
> >> anythng that needs browning.
> >> I don't know if this problem applies to all of the new non-stick
> >> surfaces,
> >> My husband said he had heard about this issue on the TV.
> >> Janet US
> >
> >My recommendation is that you use a lot more oil to promote browning.
> >My range bit the dust so I've been using a butane burner on top of the range. I've been enjoying cooking with gas. Unfortunately, we have no gas lines to our condo. Hopefully I can get an old style exposed electric burner. Then I can use any pan I want. That would be just wonderful.
> Thanks But I was thinking of trying less oil since I already use oil
> as though the pan was not non stick. A non stick pan for me means
> food doesn't stick to the pan when cooking but I use the same amount
> of oil that I would with any pan.
>
> Janet US

I have a new non-stick pan that I use for eggs. I have cooked some steaks on it but I get better results with more oil rather than less. Turning can be hard but I tend to use my fingers in non-stick pans. I also have a carbon steel pan that I love. In either pan, I tend to use more oil than most folks. It's important that you have complete coverage on the bottom of the meat with no air pockets. Generally speaking, most cooks in the US aren't using enough oil when frying.

dsi1 wrote:
....
> I have a new non-stick pan that I use for eggs. I have cooked some steaks on it but I get better results with more oil rather than less. Turning can be hard but I tend to use my fingers in non-stick pans. I also have a carbon steel pan that I love. In either pan, I tend to use more oil than most folks. It's important that you have complete coverage on the bottom of the meat with no air pockets. Generally speaking, most cooks in the US aren't using enough oil when frying.

most of the point of doing non-stick is being able to use
less oil when cooking.

me, i'll just use the cast-iron pan and call it good.


songbird

On Saturday, March 6, 2021 at 4:47:41 PM UTC-10, songbird wrote:
> dsi1 wrote:
> ...
> > I have a new non-stick pan that I use for eggs. I have cooked some steaks on it but I get better results with more oil rather than less. Turning can be hard but I tend to use my fingers in non-stick pans. I also have a carbon steel pan that I love. In either pan, I tend to use more oil than most folks. It's important that you have complete coverage on the bottom of the meat with no air pockets. Generally speaking, most cooks in the US aren't using enough oil when frying.
> most of the point of doing non-stick is being able to use
> less oil when cooking.
>
> me, i'll just use the cast-iron pan and call it good.
>
>
> songbird

As far as frying steaks go, you can either use a little oil or you can get a nicely seared steak. You get to pick which way you want to go.

https://photos.app.goo.gl/8PXbYryJNRYaTJcj6

Bruce wrote:
> On Sat, 6 Mar 2021 12:15:06 -0500, Gary > wrote:
>
>> Bruce wrote:
>>> I just watched a program about non stick pans. They're bad for us and
>>> for the environment. A chemist recommended stainless steel or ceramic.
>>> A chef added cast iron as an option. Both were adamant against non
>>> stick. We just ordered a few very affordable ceramic pans online and
>>> threw out the little non stick pan I fry eggs in.
>>
>> From what I've heard, non-stick pans are good with low heat cooking,
>> like eggs. Not good for high heat, like searing meat. At high heat, they
>> break down and emit noxious fumes.
>
> Yes, the polymers become monomers and when that happens you're up the
> proverbial without the proverbial. Never let them get hot without any
> fat in them. The other problem is that the non-stick layer will get
> damaged over time and start leaking into your food. I know this is all
> not news, but the takeaway of the program I saw is that this isn't
> just a worry for hypochondriacs, but a real issue. Don't use non-stick
> pans.
>

You could also get cancer from sniffing farts. Especially if the
person providing your favorite fragrance has used roundup in the
last 50 years.

Be careful, you dutch guys are such delicate flowers.

On Sat, 6 Mar 2021 18:41:14 -0800 (PST), dsi1 >
wrote:

>On Friday, March 5, 2021 at 10:36:52 PM UTC-10, US Janet wrote:
>> On Fri, 5 Mar 2021 20:03:14 -0800 (PST), dsi1 >
>> wrote:
>> >On Friday, March 5, 2021 at 4:05:06 PM UTC-10, US Janet wrote:
>> >> I bought a 2-piece set of non-stick pans by Gotham from Costco a
>> >> couple of weeks ago. Beautiful looking pans. The non-stick is
>> >> thrillling, plus non-stick exterior and non scratch. Super-duper for
>> >> eggs of any kind. Be careful you could easily make them zip right out
>> >> of the pan. It was $29 for a 10 inch and a 12 inch. Nicely weighted
>> >> pan, not heavy.
>> >> However. It is almost impossible to get anything to brown or crisp in
>> >> those pans. It's also difficult to turn stuff over. Pieces of food
>> >> just keep slipping away from attempts to flip anything.
>> >> My husband is happy because he doesn't have to spend a lot of time
>> >> trying to get gummy brown stuff off the bottoms of the pans. My old
>> >> non-stick are 20 years old and have become terrible at holding onto
>> >> meat proteins. I will probably have to go back to my cast iron for
>> >> anythng that needs browning.
>> >> I don't know if this problem applies to all of the new non-stick
>> >> surfaces,
>> >> My husband said he had heard about this issue on the TV.
>> >> Janet US
>> >
>> >My recommendation is that you use a lot more oil to promote browning.
>> >My range bit the dust so I've been using a butane burner on top of the range. I've been enjoying cooking with gas. Unfortunately, we have no gas lines to our condo. Hopefully I can get an old style exposed electric burner. Then I can use any pan I want. That would be just wonderful.
>> Thanks But I was thinking of trying less oil since I already use oil
>> as though the pan was not non stick. A non stick pan for me means
>> food doesn't stick to the pan when cooking but I use the same amount
>> of oil that I would with any pan.
>>
>> Janet US
>
>I have a new non-stick pan that I use for eggs. I have cooked some steaks on it but I get better results with more oil rather than less. Turning can be hard but I tend to use my fingers in non-stick pans. I also have a carbon steel pan that I love. In either pan, I tend to use more oil than most folks. It's important that you have complete coverage on the bottom of the meat with no air pockets. Generally speaking, most cooks in the US aren't using enough oil when frying.
>
As opposed to Asian cooks who are much better cooks?
>

--
The real Bruce posts with Eternal September

On Saturday, March 6, 2021 at 9:47:41 PM UTC-5, songbird wrote:
> dsi1 wrote:
> ...
> > I have a new non-stick pan that I use for eggs. I have cooked some steaks on it but I get
> > better results with more oil rather than less. Turning can be hard but I tend to use my
> > fingers in non-stick pans. I also have a carbon steel pan that I love. In either pan, I tend to
> > use more oil than most folks. It's important that you have complete coverage on the
> > bottom of the meat with no air pockets. Generally speaking, most cooks in the US aren't
> > using enough oil when frying.

> most of the point of doing non-stick is being able to use
> less oil when cooking.

Not for me. It's so the eggs don't stick to the pan. I still use plenty of butter,
which makes them taste good.

For everything else, it's about cleanup. Easy-peasy with nonstick.

However, for developing a crust during searing, nonstick isn't so good.
Then I turn to my stainless pans.

Cindy Hamilton

dsi1 wrote:
> As far as frying steaks go, you can either use a little oil or
> you can get a nicely seared steak. You get to pick which way you want
to go.

I agree with that. I use a stainless steel pan.
You can add a little oil then put the steak in once the oil starts
smoking. Or you can use a dry pan and get it much hotter before adding
the steak.

The first side searing does stick a bit but easily pulled off and
flipped. The second side doesn't stick.

Then just turn down the heat and finish to med-rare.

On 3/6/2021 9:46 AM, US Janet wrote:
> On Sat, 6 Mar 2021 04:22:16 -0600, Sqwertz >
> wrote:
>
>> On Fri, 05 Mar 2021 19:05:00 -0700, US Janet wrote:
>>
>>> I bought a 2-piece set of non-stick pans by Gotham from Costco a
>>> couple of weeks ago. Beautiful looking pans. The non-stick is
>>> thrillling, plus non-stick exterior and non scratch. Super-duper for
>>> eggs of any kind. Be careful you could easily make them zip right out
>>> of the pan. It was $29 for a 10 inch and a 12 inch. Nicely weighted
>>> pan, not heavy.
>>> However. It is almost impossible to get anything to brown or crisp in
>>> those pans. It's also difficult to turn stuff over. Pieces of food
>>> just keep slipping away from attempts to flip anything.
>>> My husband is happy because he doesn't have to spend a lot of time
>>> trying to get gummy brown stuff off the bottoms of the pans. My old
>>> non-stick are 20 years old and have become terrible at holding onto
>>> meat proteins. I will probably have to go back to my cast iron for
>>> anythng that needs browning.
>>> I don't know if this problem applies to all of the new non-stick
>>> surfaces,
>>> My husband said he had heard about this issue on the TV.
>>> Janet US
>>
>> I have an original Teflon pan from the 60's. You can tell it's
>> quite different. It has 45 degree slopes to the 1" sides and I
>> usually flip stuff in the pan with a shake-wrist-flip. Trying to do
>> it with this pan is hillarous. There's nothing left in the pan
>> 1/3rd of the way through the flip. It's all over the stove. And if
>> I stir some, say, ground, it all exits the pan too. I just
>> recently started using it again and it's fun. To a point
>
> So you have experienced the kind of pan I am talking about?
> Janet US
>
I have some Gotham Steel stuff. It's OK if you don't overheat it.
It's better than the plastic handled Green Pan items. By far, my
favorite pans are two of these:
https://www.amazon.com/Copper-Chef-D.../dp/B07N984J2S

I'd never buy another non-stick. What I have will last until
retirement, when we're "Going Mobile." When we settle down again,
and I have to re-buy cookware, it will likely be stainless steel.


--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On Sunday, March 7, 2021 at 3:38:02 AM UTC-10, wrote:
> On 3/6/2021 9:46 AM, US Janet wrote:
> > On Sat, 6 Mar 2021 04:22:16 -0600, Sqwertz >
> > wrote:
> >
> >> On Fri, 05 Mar 2021 19:05:00 -0700, US Janet wrote:
> >>
> >>> I bought a 2-piece set of non-stick pans by Gotham from Costco a
> >>> couple of weeks ago. Beautiful looking pans. The non-stick is
> >>> thrillling, plus non-stick exterior and non scratch. Super-duper for
> >>> eggs of any kind. Be careful you could easily make them zip right out
> >>> of the pan. It was $29 for a 10 inch and a 12 inch. Nicely weighted
> >>> pan, not heavy.
> >>> However. It is almost impossible to get anything to brown or crisp in
> >>> those pans. It's also difficult to turn stuff over. Pieces of food
> >>> just keep slipping away from attempts to flip anything.
> >>> My husband is happy because he doesn't have to spend a lot of time
> >>> trying to get gummy brown stuff off the bottoms of the pans. My old
> >>> non-stick are 20 years old and have become terrible at holding onto
> >>> meat proteins. I will probably have to go back to my cast iron for
> >>> anythng that needs browning.
> >>> I don't know if this problem applies to all of the new non-stick
> >>> surfaces,
> >>> My husband said he had heard about this issue on the TV.
> >>> Janet US
> >>
> >> I have an original Teflon pan from the 60's. You can tell it's
> >> quite different. It has 45 degree slopes to the 1" sides and I
> >> usually flip stuff in the pan with a shake-wrist-flip. Trying to do
> >> it with this pan is hillarous. There's nothing left in the pan
> >> 1/3rd of the way through the flip. It's all over the stove. And if
> >> I stir some, say, ground, it all exits the pan too. I just
> >> recently started using it again and it's fun. To a point
> >
> > So you have experienced the kind of pan I am talking about?
> > Janet US
> >
> I have some Gotham Steel stuff. It's OK if you don't overheat it.
> It's better than the plastic handled Green Pan items. By far, my
> favorite pans are two of these:
> https://www.amazon.com/Copper-Chef-D.../dp/B07N984J2S
>
> I'd never buy another non-stick. What I have will last until
> retirement, when we're "Going Mobile." When we settle down again,
> and I have to re-buy cookware, it will likely be stainless steel.
>
>
> --
> --Bryan
> For your safety and protection, this sig. has been thoroughly
> tested on laboratory animals.

That sounds pretty optimistic. Unfortunately, the ceramic pans don't seem to be very durable. Mostly, they seem to be very good at not killing any birds that might be in your house. Good luck in going mobile. My you roam far and wide and free.

On Sat, 6 Mar 2021 12:15:06 -0500, Gary > wrote:

> Bruce wrote:
>> I just watched a program about non stick pans. They're bad for us and
>> for the environment. A chemist recommended stainless steel or ceramic.
>> A chef added cast iron as an option. Both were adamant against non
>> stick. We just ordered a few very affordable ceramic pans online and
>> threw out the little non stick pan I fry eggs in.
>
> From what I've heard, non-stick pans are good with low heat cooking,
>like eggs. Not good for high heat, like searing meat. At high heat, they
>break down and emit noxious fumes.
>
I wasn't trying to sear anything but rather to brown and crisp my
potato patties made of yesterday's mashed potatoes. It was also
impossible to turn them as they kept slipping across the pan they
kept rolling a bit and sliding and turning to a flat moosh in the pan.
Tong would not work for something like the potato patties.
I was cooking at medium heat as I always do and at that heat I am able
to brown and crisp anything I want using regular or other non-stick
pan. The potato patties come to mind but I have tried to brown and
crisp other foods and just wasn't successful
Janet US

On Sunday, March 7, 2021 at 3:32:46 PM UTC-6, dsi1 wrote:
> On Sunday, March 7, 2021 at 3:38:02 AM UTC-10, wrote:
> > On 3/6/2021 9:46 AM, US Janet wrote:
> > > On Sat, 6 Mar 2021 04:22:16 -0600, Sqwertz >
> > > wrote:
> > >
> > >> On Fri, 05 Mar 2021 19:05:00 -0700, US Janet wrote:
> > >>
> > >>> I bought a 2-piece set of non-stick pans by Gotham from Costco a
> > >>> couple of weeks ago. Beautiful looking pans. The non-stick is
> > >>> thrillling, plus non-stick exterior and non scratch. Super-duper for
> > >>> eggs of any kind. Be careful you could easily make them zip right out
> > >>> of the pan. It was $29 for a 10 inch and a 12 inch. Nicely weighted
> > >>> pan, not heavy.
> > >>> However. It is almost impossible to get anything to brown or crisp in
> > >>> those pans. It's also difficult to turn stuff over. Pieces of food
> > >>> just keep slipping away from attempts to flip anything.
> > >>> My husband is happy because he doesn't have to spend a lot of time
> > >>> trying to get gummy brown stuff off the bottoms of the pans. My old
> > >>> non-stick are 20 years old and have become terrible at holding onto
> > >>> meat proteins. I will probably have to go back to my cast iron for
> > >>> anythng that needs browning.
> > >>> I don't know if this problem applies to all of the new non-stick
> > >>> surfaces,
> > >>> My husband said he had heard about this issue on the TV.
> > >>> Janet US
> > >>
> > >> I have an original Teflon pan from the 60's. You can tell it's
> > >> quite different. It has 45 degree slopes to the 1" sides and I
> > >> usually flip stuff in the pan with a shake-wrist-flip. Trying to do
> > >> it with this pan is hillarous. There's nothing left in the pan
> > >> 1/3rd of the way through the flip. It's all over the stove. And if
> > >> I stir some, say, ground, it all exits the pan too. I just
> > >> recently started using it again and it's fun. To a point
> > >
> > > So you have experienced the kind of pan I am talking about?
> > > Janet US
> > >
> > I have some Gotham Steel stuff. It's OK if you don't overheat it.
> > It's better than the plastic handled Green Pan items. By far, my
> > favorite pans are two of these:
> > https://www.amazon.com/Copper-Chef-D.../dp/B07N984J2S
> >
> > I'd never buy another non-stick. What I have will last until
> > retirement, when we're "Going Mobile." When we settle down again,
> > and I have to re-buy cookware, it will likely be stainless steel.
> >
> >
> > --
> > --Bryan
> > For your safety and protection, this sig. has been thoroughly
> > tested on laboratory animals.
> That sounds pretty optimistic. Unfortunately, the ceramic pans don't seem to be very
> durable.
>
That square Copper Chef one is performing pretty well. Something can be durable
even if it's fragile. Plus, I have unused ones. I went on this thing to buy things when
they were deeply discounted, up to enough years supply to last until retirement. If I
overshoot, the rest goes to my son. When they had these
https://www.amazon.com/Power-Multi-P.../dp/B07GPSDYXD
70% off a couple of years ago, I bought two, anticipating giving it to my son when
he got his own place. He's moving out Thursday
>
> Mostly, they seem to be very good at not killing any birds that might be in
> your house. Good luck in going mobile. My you roam far and wide and free.

200 Motels. Camping in State and National Parks in a tent, and in some
areas w/o facilities that don't cost to tent camp. Some AirBnBs. An
occasional fancy hotel when we get a super deal--like Hotwire Hot Deals.
We're eventually buying my son's hybrid Sonata for our touring car. The
rental income from our two paid off houses would more than pay for the
types of lodging we'd want to stay in anyway.

The only luck involved in "going mobile" is our health, and that's not really
different than if we lived in one place. When we do settle down, Jill's neck
of the woods is pretty appealing, specifically Savannah, Georgia, though I
could see living most of the year in Ponce, PR, and the bad part of hurricane
season elsewhere, maybe San José, Costa Rica, two cities that have
excellent health care facilities.

--Bryan

On Sunday, March 7, 2021 at 2:24:09 PM UTC-10, wrote:
> On Sunday, March 7, 2021 at 3:32:46 PM UTC-6, dsi1 wrote:
> > On Sunday, March 7, 2021 at 3:38:02 AM UTC-10, wrote:
> > > On 3/6/2021 9:46 AM, US Janet wrote:
> > > > On Sat, 6 Mar 2021 04:22:16 -0600, Sqwertz >
> > > > wrote:
> > > >
> > > >> On Fri, 05 Mar 2021 19:05:00 -0700, US Janet wrote:
> > > >>
> > > >>> I bought a 2-piece set of non-stick pans by Gotham from Costco a
> > > >>> couple of weeks ago. Beautiful looking pans. The non-stick is
> > > >>> thrillling, plus non-stick exterior and non scratch. Super-duper for
> > > >>> eggs of any kind. Be careful you could easily make them zip right out
> > > >>> of the pan. It was $29 for a 10 inch and a 12 inch. Nicely weighted
> > > >>> pan, not heavy.
> > > >>> However. It is almost impossible to get anything to brown or crisp in
> > > >>> those pans. It's also difficult to turn stuff over. Pieces of food
> > > >>> just keep slipping away from attempts to flip anything.
> > > >>> My husband is happy because he doesn't have to spend a lot of time
> > > >>> trying to get gummy brown stuff off the bottoms of the pans. My old
> > > >>> non-stick are 20 years old and have become terrible at holding onto
> > > >>> meat proteins. I will probably have to go back to my cast iron for
> > > >>> anythng that needs browning.
> > > >>> I don't know if this problem applies to all of the new non-stick
> > > >>> surfaces,
> > > >>> My husband said he had heard about this issue on the TV.
> > > >>> Janet US
> > > >>
> > > >> I have an original Teflon pan from the 60's. You can tell it's
> > > >> quite different. It has 45 degree slopes to the 1" sides and I
> > > >> usually flip stuff in the pan with a shake-wrist-flip. Trying to do
> > > >> it with this pan is hillarous. There's nothing left in the pan
> > > >> 1/3rd of the way through the flip. It's all over the stove. And if
> > > >> I stir some, say, ground, it all exits the pan too. I just
> > > >> recently started using it again and it's fun. To a point
> > > >
> > > > So you have experienced the kind of pan I am talking about?
> > > > Janet US
> > > >
> > > I have some Gotham Steel stuff. It's OK if you don't overheat it.
> > > It's better than the plastic handled Green Pan items. By far, my
> > > favorite pans are two of these:
> > > https://www.amazon.com/Copper-Chef-D.../dp/B07N984J2S
> > >
> > > I'd never buy another non-stick. What I have will last until
> > > retirement, when we're "Going Mobile." When we settle down again,
> > > and I have to re-buy cookware, it will likely be stainless steel.
> > >
> > >
> > > --
> > > --Bryan
> > > For your safety and protection, this sig. has been thoroughly
> > > tested on laboratory animals.
> > That sounds pretty optimistic. Unfortunately, the ceramic pans don't seem to be very
> > durable.
> >
> That square Copper Chef one is performing pretty well. Something can be durable
> even if it's fragile. Plus, I have unused ones. I went on this thing to buy things when
> they were deeply discounted, up to enough years supply to last until retirement. If I
> overshoot, the rest goes to my son. When they had these
> https://www.amazon.com/Power-Multi-P.../dp/B07GPSDYXD
> 70% off a couple of years ago, I bought two, anticipating giving it to my son when
> he got his own place. He's moving out Thursday
> >
> > Mostly, they seem to be very good at not killing any birds that might be in
> > your house. Good luck in going mobile. My you roam far and wide and free.
> 200 Motels. Camping in State and National Parks in a tent, and in some
> areas w/o facilities that don't cost to tent camp. Some AirBnBs. An
> occasional fancy hotel when we get a super deal--like Hotwire Hot Deals.
> We're eventually buying my son's hybrid Sonata for our touring car. The
> rental income from our two paid off houses would more than pay for the
> types of lodging we'd want to stay in anyway.
>
> The only luck involved in "going mobile" is our health, and that's not really
> different than if we lived in one place. When we do settle down, Jill's neck
> of the woods is pretty appealing, specifically Savannah, Georgia, though I
> could see living most of the year in Ponce, PR, and the bad part of hurricane
> season elsewhere, maybe San José, Costa Rica, two cities that have
> excellent health care facilities.
>
> --Bryan

I saw a promo for the movie "Nomadland." The voice-over says that Americans are like the early pioneers of the American West. They feel the need to keep moving. I have no idea if that's true or not. OTOH, I've always considered my brother-in-laws and my sister-in-law to be wild rovers. They've crossed America many times. To them, it's as casual a trip as me going to the North Shore of Oahu.
The most depressing part of the movie is working at Amazon.com. It eats up and spits out seasonal workers.

https://www.youtube.com/watch?v=BZ4o4jwSaHk

On 07/03/2021 02:47, songbird wrote:
> dsi1 wrote:
> ...
>> I have a new non-stick pan that I use for eggs. I have cooked some steaks on it but I get better results with more oil rather than less. Turning can be hard but I tend to use my fingers in non-stick pans. I also have a carbon steel pan that I love. In either pan, I tend to use more oil than most folks. It's important that you have complete coverage on the bottom of the meat with no air pockets. Generally speaking, most cooks in the US aren't using enough oil when frying.
>
> most of the point of doing non-stick is being able to use
> less oil when cooking.
>
> me, i'll just use the cast-iron pan and call it good.
>
>
> songbird
>
======

Sounds good to me)

On 07/03/2021 22:24, US Janet wrote:
> On Sat, 6 Mar 2021 12:15:06 -0500, Gary > wrote:
>
>> Bruce wrote:
>>> I just watched a program about non stick pans. They're bad for us and
>>> for the environment. A chemist recommended stainless steel or ceramic.
>>> A chef added cast iron as an option. Both were adamant against non
>>> stick. We just ordered a few very affordable ceramic pans online and
>>> threw out the little non stick pan I fry eggs in.
>>
>> From what I've heard, non-stick pans are good with low heat cooking,
>> like eggs. Not good for high heat, like searing meat. At high heat, they
>> break down and emit noxious fumes.
>>
> I wasn't trying to sear anything but rather to brown and crisp my
> potato patties made of yesterday's mashed potatoes. It was also
> impossible to turn them as they kept slipping across the pan they
> kept rolling a bit and sliding and turning to a flat moosh in the pan.
> Tong would not work for something like the potato patties.
> I was cooking at medium heat as I always do and at that heat I am able
> to brown and crisp anything I want using regular or other non-stick
> pan. The potato patties come to mind but I have tried to brown and
> crisp other foods and just wasn't successful
> Janet US

===

The last couple of times I tried to do that! The patties kind of,
broke down and turned into large flat soft errr patty))

In article >,
says...
>
> On Sat, 6 Mar 2021 12:15:06 -0500, Gary > wrote:
>
> > Bruce wrote:
> >> I just watched a program about non stick pans. They're bad for us and
> >> for the environment. A chemist recommended stainless steel or ceramic.
> >> A chef added cast iron as an option. Both were adamant against non
> >> stick. We just ordered a few very affordable ceramic pans online and
> >> threw out the little non stick pan I fry eggs in.
> >
> > From what I've heard, non-stick pans are good with low heat cooking,
> >like eggs. Not good for high heat, like searing meat. At high heat, they
> >break down and emit noxious fumes.
> >
> I wasn't trying to sear anything but rather to brown and crisp my
> potato patties made of yesterday's mashed potatoes. It was also
> impossible to turn them as they kept slipping across the pan they
> kept rolling a bit and sliding and turning to a flat moosh in the pan.
> Tong would not work for something like the potato patties.
> I was cooking at medium heat as I always do and at that heat I am able
> to brown and crisp anything I want using regular or other non-stick
> pan. The potato patties come to mind but I have tried to brown and
> crisp other foods and just wasn't successful
> Janet US

Horses for courses.
I have a couple of non-stick frying pans for omelettes, pancakes and
fried eggs, and a non-stick saucepan for scrambled eggs and cheese
sauces. No metal utensils used , ever.

A cast iron pan for searing steaks and chops.
A stainless steel frying pan for everything else (stirfry veg,
fish/scallops)

I've had all of them for decades.

Janet UK

On 3/6/2021 12:38 PM, Bruce wrote:
> Yes, the polymers become monomers and when that happens you're up the
> proverbial without the proverbial. Never let them get hot without any
> fat in them. The other problem is that the non-stick layer will get
> damaged over time and start leaking into your food. I know this is all
> not news, but the takeaway of the program I saw is that this isn't
> just a worry for hypochondriacs, but a real issue. Don't use non-stick
> pans.

I've had only one non-stick pan. Very heavy aluminum with a non-stick
surface. Very old but rarely used - only for the occasional pancakes or
fried rice.

A few months ago, I went to use it and saw that some of the non-stick
surface was missing. I was afraid to use it so I didn't. I should
probably just toss it out. I'll never miss it as I rarely used it.

It's too big anyway....won't sit flat in my large sink to soak due to
the long handle. 12" pan with long handle. Oh well.

Bryan Simmons wrote:
> https://www.amazon.com/Power-Multi-P.../dp/B07GPSDYXD
> 70% off a couple of years ago, I bought two, anticipating giving it to my son when
> he got his own place. He's moving out Thursday

Lol Still counting down the days until your son moves out? You had to
buy him a house to get rid of him although he's supposed to pay you
back. Yoose should buy him a pool table for the basement as a
housewarming gift.
>
> 200 Motels. Camping in State and National Parks in a tent, and in some
> areas w/o facilities that don't cost to tent camp. Some AirBnBs. An
> occasional fancy hotel when we get a super deal--like Hotwire Hot Deals.
> We're eventually buying my son's hybrid Sonata for our touring car.

On a serious note: check out AARP membership if you don't already have
it. They offer many discounts for food, lodging, and roadside
assistance. Many of their benefits seem geared towards retired people
that travel.

On Mon, 8 Mar 2021 09:25:53 -0500, Gary > wrote:

>On 3/6/2021 12:38 PM, Bruce wrote:
>> Yes, the polymers become monomers and when that happens you're up the
>> proverbial without the proverbial. Never let them get hot without any
>> fat in them. The other problem is that the non-stick layer will get
>> damaged over time and start leaking into your food. I know this is all
>> not news, but the takeaway of the program I saw is that this isn't
>> just a worry for hypochondriacs, but a real issue. Don't use non-stick
>> pans.
>
>I've had only one non-stick pan. Very heavy aluminum with a non-stick
>surface. Very old but rarely used - only for the occasional pancakes or
>fried rice.
>
>A few months ago, I went to use it and saw that some of the non-stick
>surface was missing. I was afraid to use it so I didn't. I should
>probably just toss it out. I'll never miss it as I rarely used it.
>
>It's too big anyway....won't sit flat in my large sink to soak due to
>the long handle. 12" pan with long handle. Oh well.

I'm frying eggs in ceramic now. It works just as well. Why doesn't
everybody switch so we can lay the teflon controversy to rest?

--
The real Bruce posts with Eternal September

On Mon, 8 Mar 2021 12:30:15 -0000, Janet > wrote:

> Horses for courses.
> I have a couple of non-stick frying pans for omelettes, pancakes and
>fried eggs, and a non-stick saucepan for scrambled eggs and cheese
>sauces. No metal utensils used , ever.
>
> A cast iron pan for searing steaks and chops.
> A stainless steel frying pan for everything else (stirfry veg,
>fish/scallops)
>
> I've had all of them for decades.

Using a non stick pan for decades is bad news.

--
The real Bruce posts with Eternal September

On Mon, 8 Mar 2021 16:28:42 -0000 (UTC), heyjoe
> wrote:

>On Mon, 8 Mar 2021 09:28:30 -0500
>in Message-ID: >
>Gary wrote :
>
>> check out AARP membership
>
>Never forget these are some of the folks that helped bring the
>Affordable Care Act and mandatory participation, except for members of
>Congress - of course.
>
>--
>Millenials aren't sure what farms are or where their food comes from,
>but . . . they KNOW what the weather will be in 2030.

So you know something they don't and they know something you don't.
You'd make a good team together.

--
The real Bruce posts with Eternal September

On Sun, 7 Mar 2021 16:24:06 -0800 (PST), Bryan Simmons wrote:

> On Sunday, March 7, 2021 at 3:32:46 PM UTC-6, dsi1 wrote:
>> On Sunday, March 7, 2021 at 3:38:02 AM UTC-10, wrote:
>>> On 3/6/2021 9:46 AM, US Janet wrote:
>>> > On Sat, 6 Mar 2021 04:22:16 -0600, Sqwertz >
>>> > wrote:
>>> >
>>> >> On Fri, 05 Mar 2021 19:05:00 -0700, US Janet wrote:
>>> >>
>>> >>> I bought a 2-piece set of non-stick pans by Gotham from Costco a
>>> >>> couple of weeks ago. Beautiful looking pans. The non-stick is
>>> >>> thrillling, plus non-stick exterior and non scratch. Super-duper for
>>> >>> eggs of any kind. Be careful you could easily make them zip right out
>>> >>> of the pan. It was $29 for a 10 inch and a 12 inch. Nicely weighted
>>> >>> pan, not heavy.
>>> >>> However. It is almost impossible to get anything to brown or crisp in
>>> >>> those pans. It's also difficult to turn stuff over. Pieces of food
>>> >>> just keep slipping away from attempts to flip anything.
>>> >>> My husband is happy because he doesn't have to spend a lot of time
>>> >>> trying to get gummy brown stuff off the bottoms of the pans. My old
>>> >>> non-stick are 20 years old and have become terrible at holding onto
>>> >>> meat proteins. I will probably have to go back to my cast iron for
>>> >>> anythng that needs browning.
>>> >>> I don't know if this problem applies to all of the new non-stick
>>> >>> surfaces,
>>> >>> My husband said he had heard about this issue on the TV.
>>> >>> Janet US
>>> >>
>>> >> I have an original Teflon pan from the 60's. You can tell it's
>>> >> quite different. It has 45 degree slopes to the 1" sides and I
>>> >> usually flip stuff in the pan with a shake-wrist-flip. Trying to do
>>> >> it with this pan is hillarous. There's nothing left in the pan
>>> >> 1/3rd of the way through the flip. It's all over the stove. And if
>>> >> I stir some, say, ground, it all exits the pan too. I just
>>> >> recently started using it again and it's fun. To a point
>>> >
>>> > So you have experienced the kind of pan I am talking about?
>>> > Janet US
>>> >
>>> I have some Gotham Steel stuff. It's OK if you don't overheat it.
>>> It's better than the plastic handled Green Pan items. By far, my
>>> favorite pans are two of these:
>>> https://www.amazon.com/Copper-Chef-D.../dp/B07N984J2S
>>>
>>> I'd never buy another non-stick. What I have will last until
>>> retirement, when we're "Going Mobile." When we settle down again,
>>> and I have to re-buy cookware, it will likely be stainless steel.
>>>
>>> --
>>> --Bryan
>>> For your safety and protection, this sig. has been thoroughly
>>> tested on laboratory animals.
>> That sounds pretty optimistic. Unfortunately, the ceramic pans don't seem to be very
>> durable.
>>
> That square Copper Chef one is performing pretty well. Something can be durable
> even if it's fragile. Plus, I have unused ones. I went on this thing to buy things when
> they were deeply discounted, up to enough years supply to last until retirement. If I
> overshoot, the rest goes to my son. When they had these
> https://www.amazon.com/Power-Multi-P.../dp/B07GPSDYXD

Love that marketing: "37 in 1" <yawn>. Did they mention foot bath?
Because that would be 38 in 1".

-sw

On 08/03/2021 18:09, Bruce wrote:
> On Mon, 8 Mar 2021 12:30:15 -0000, Janet > wrote:
>
>> Horses for courses.
>> I have a couple of non-stick frying pans for omelettes, pancakes and
>> fried eggs, and a non-stick saucepan for scrambled eggs and cheese
>> sauces. No metal utensils used , ever.
>>
>> A cast iron pan for searing steaks and chops.
>> A stainless steel frying pan for everything else (stirfry veg,
>> fish/scallops)
>>
>> I've had all of them for decades.
>
> Using a non stick pan for decades is bad news.
==

That is probably what is wrong with her head!

On Tue, 9 Mar 2021 10:04:32 +0000, Ophelia >
wrote:

>On 08/03/2021 18:09, Bruce wrote:
>> On Mon, 8 Mar 2021 12:30:15 -0000, Janet > wrote:
>>
>>> Horses for courses.
>>> I have a couple of non-stick frying pans for omelettes, pancakes and
>>> fried eggs, and a non-stick saucepan for scrambled eggs and cheese
>>> sauces. No metal utensils used , ever.
>>>
>>> A cast iron pan for searing steaks and chops.
>>> A stainless steel frying pan for everything else (stirfry veg,
>>> fish/scallops)
>>>
>>> I've had all of them for decades.
>>
>> Using a non stick pan for decades is bad news.
>==
>
>That is probably what is wrong with her head!

Teflon poisoning?

--
The real Bruce posts with Eternal September

On 09/03/2021 10:42, Bruce wrote:
> On Tue, 9 Mar 2021 10:04:32 +0000, Ophelia >
> wrote:
>
>> On 08/03/2021 18:09, Bruce wrote:
>>> On Mon, 8 Mar 2021 12:30:15 -0000, Janet > wrote:
>>>
>>>> Horses for courses.
>>>> I have a couple of non-stick frying pans for omelettes, pancakes and
>>>> fried eggs, and a non-stick saucepan for scrambled eggs and cheese
>>>> sauces. No metal utensils used , ever.
>>>>
>>>> A cast iron pan for searing steaks and chops.
>>>> A stainless steel frying pan for everything else (stirfry veg,
>>>> fish/scallops)
>>>>
>>>> I've had all of them for decades.
>>>
>>> Using a non stick pan for decades is bad news.
>> ==
>>
>> That is probably what is wrong with her head!
>
> Teflon poisoning?

====

I don't know. You are the expert of those things, but there sure is
something in that poisonous head of hers!