What is your favorite non-stick pan? I'm tired to the stuff scraping off

I've used TFal for 35 years. It's my favorite non-stick- I still have some of my original pans

but others have been tossed and replaced a few times but not because the ptfe came off, but because I warped the pans bad enough to toss them. I have fry pans, saucepans, stock pots- all TFal. Bakeware too. I have some All Clad too, not the non-stick, because I have a commercial gas stove. I even have a set of Copper Chef pans but I usually grab somthing TFal. I hate cleaning pans. I had some Calphalon but got rid of it- I disliked it a lot.

 
It WAS you. I remembered it was either you or Sandi who used to work with TFal?? The pots I linked

above have a very sturdy almost greasy coating on them. Not like ordinary TFal and much greasier than the Analon or other dry 'nonstick' surfaces. Do you know if this is something special Cathy?

Absolutely NOTHING sticks to this stuff. I can do scalloped potatoes and it all just falls out. I do a souffle and don't use a drop of grease.

I'm rather curious as I would like to consider ordering the 2 sauteuse pans that are shown on this site, the same finish.

 
Cheezz, I love my new Cuisinart 12" skillet that can also go into the

oven (I bought it specifically so I could make fritattas and now use it for so many things). It's the one that has a handle that doesn't get hot while on the stovetop -- model 622-30P. I got it at Macy's before Christmas as it was on sale.

 
Yes it is nonstick (sorry I forgot to mention that) and I enjoy...

slipping the frittata out of it, rinsing the skillet and popping it into the dishwasher. No more scraping, soaking, scraping again misery. I haven't seen any scratch marks yet either. No matter what I cook in it, nothing "sticks" smileys/smile.gif If you have a Macy's account, they're mailing out their 2 coupon cards right now (the $10 off for one purchase and the shop one day and get everything 20% off).

 
Thanks Ann.... nice to know - I love my stainless Cuisinart pans, but they DO stick.

I'm going to check out that non-stick one smileys/smile.gif

 
have you tried any of the hard anodized pans? I've had good experiences with them

and there is no coating to wear off.

 
I have had Calphalon anodized and the anodization has worn off the stock pot (very quickly) and now

it is coming off the inside of the bottom of the large pot. I thought this was permanent!

 
Luisa, send it back to Calphalon - they're supposed to replace it>>>

Or see if the retailer who sold it to you will send it back for you, and give you a replacement.

I've read on the Calphalon site that it MAY happen - likely it has, quite often, which is why they had to address it on their site.

And if you do get a replacement, make sure you don't simmer acidic things, like citrus or tomatoes, for extended periods, which can also cause the un-anodization.

good luck!

 
Really Sandi? That would mean that I shouldn't be using my regular braising liquid...tomatoes. Is

this an inferior surface? It concerns me that this is such a limitation and yet....my dry surface 'nonstick' pans are no longer nonstick as well. I have Analon, but they seem to be similar to Calphalon.

 
Marg & Luisa, COML for Calphalon FAQ's (Luisa, I still think you should return it to Calphalon)

Luisa, if the store won't take it back if you don't have the receipt, Calphalon will. See the warranty section in their site.


Here's the info from the Caphalon FAQ's:

About Hard-Anodized Cookware

What is "hard-anodizing" and what does it do?

Hard-anodization is an electro-chemical process that hardens aluminum. (Hard-Anodized aluminum is 30% harder than stainless steel.) During hard-anodization, aluminum is submerged in an acid bath, then subjected to electrical charges. The result is a chemical reaction wherein the surface of the aluminum combines with oxygen to become aluminum oxide. This reaction is also known as oxidation, a process which occurs spontaneously in nature. Hard-anodization is actually controlled, accelerated oxidation.

I've heard that hard-anodized pans sometimes turn silver inside. Does this happen?

It's unusual, but it can happen. This silvering is called deanodizing; it is the reversal of the anodizing process. Repeated exposure to highly acidic foods can sometimes cause deanodization.

Does the darker stuff come off in the food?

The deanodizing process does not release any harmful by-products nor does it release any particles or solids, aluminum or otherwise.

What should I do if my pans turn silver?

Send it back to Calphalon, we will replace it with a new pan.

What's important to know is that this silvering (or deanodizing process) is absolutely safe. It simply shows you that the anodizing process has reversed.

http://www.calphalon.com/calphalon/consumer/faqs/faqCategory.jhtml?faqTopic=&category=Hard-Anodized

 
You must log in or register to reply here.
Back
Top