Return to the Cookware Forum | Post a Follow-Up

Should I stick w/ a nonstick pan if...

Posted by pammyfay (My Page) on
Tue, Jan 24, 06 at 11:43

...I want to use it for both making a spaghetti sauce and doing chicken cutlets and (low-heat) stir-frys?

I cook only a little bit and have used a set of T-Fal nonstick (from QVC) for the past 10 or so years (wow--that's a lot). The chicken-fryer pan (nice capacity, straight sides) is starting to look its age, and the interior covering is starting to wear off.

I'd really like to find one pan to replace it, because I don't spend all that much time in the kitchen and don't have a lot of storage space. I still use the T-Fal skillets and saucepots for other things, and they look fine.

From what I've read, tomato-based sauces should NOT be used in SS?

Macys has a bunch of pans on sale this week, so I want to stop by and see how they feel. Like many other folks, I'm starting to pay attention to how hard they are on the wrists (I do a lot of typing at work--and on these boards!--so I'm starting to think a lot more about preserving what is integral to my job).

So I'm wondering if I should eliminate any of the SS varieties right off the bat because of the cooking I want to be able to do with one general pan?

Follow-Up Postings:

RE: Should I stick w/ a nonstick pan if...

You can cook anything in stainless steel. Believe it's the aluminum products you have to be concerned with when cooking tomato-based sauces.

RE: Should I stick w/ a nonstick pan if...

I would be looking at a good quality non stick pan....look for one with an aluminum body because it conducts heat better than stainless does. I like Meyer professional....and a 10 inch skillet should do fine for cooking chicken and making a quick tomato sauce. Don't know what you mean about low heat stir fry....but do remember that you shouldn't be using high heat with a non stick pan.
Linda C

Here is a link that might be useful: professioinal cook ware

RE: Should I stick w/ a nonstick pan if...

I cook tomato based foods all the time in All Clad Stainless and it's over 15 years old and still perfect. I also use my 12" Non Stick Calphalon Everyday Pan, everyday :) for slow frying and sause preparation. If I had to buy one pan, I would pick the 12" Non Stick Everyday Pan, it's perfect for frying as it is aluminum, it's large enough to cook sause, it cleans easily, it is not too heavy and it has two handles so no wrist problems.

RE: Should I stick w/ a nonstick pan if...

I don't think I've ever heard of anything you can't cook in stainless steel.

Tomato-based sauces can strip seasoning off of cast iron and maybe make the sauce taste funny if you simmer it long enough.

Not sure what t-fal's non-stick surface is, but if it's wearing off you're probably eating it. Not something I'd want inside me.

 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!

Return to the Cookware Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.

Learn more about in-text links on this page here