Return to the Cookware Forum | Post a Follow-Up

 o
Basic cookware question regarding nonstick vs. 'stick'

Posted by slc2053 (My Page) on
Tue, Jun 10, 08 at 14:34

Basic question here...when I watch these cooking shows sometimes cooks use nonstick..and sometimes they do not...is there a good rule to follow regarding which pan to use depending what you cook or how you cook?

Thanks!


Follow-Up Postings:

 o
RE: Basic cookware question regarding nonstick vs. 'stick'

I have one non stick fry pan that I use for eggs and sometimes grilled cheese. Both of these do fine in well seasoned cast iron too. Otherwise I use stainless steel, a combo of Cuisinart and All Clad. One large cast iron dutch oven for some soups that I don't add tomatoes to. They say it is safe to cook with tomatoes, just don't store.


 o
RE: Basic cookware question regarding nonstick vs. 'stick'

I don't use non-stick...anything.

Primarily because if it overheats it will kill my beloved parrots.

You wouldn't believe how hard this is to accomplish. Damn near everything is non-stick these days: irons, wafflemakers, deep fryers, curling irons, toaster ovens, pans, utensils.

It's lame. It's just a reason to charge you more for something that won't last as long--and it isn't safe for your health.

The only things that I could possibly see using it for anyways are things like crepes and eggs. However, you can cook all of these things in normal pans--you just have to use a little more grease.


 o
RE: Basic cookware question regarding nonstick vs. 'stick'

slc2053,

On the cooking shows, I see the cooks using SS most of the time if medium-high heat, or higher, is required, then they use SS. Searing is one example. Also, if they need to develop a fond that will later be used to enhance the flavor if a sauce, they use SS since it is harder to develop a fond with non-stick.

I believe the rule of thumb for non-stick is to use heat no higher than medium. I personally use non-stick for heat no higher than medium-low.

- Gorilla


 o
RE: Basic cookware question regarding nonstick vs. 'stick'

I use S/S except for crepes, for which I use non-stick.


 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.
  • 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