Non-stick pan
Non stick surfaces will eventually wear out over time, it doesn't matter which brand you have (I had an expensive allclad non-stick pan which lost its non-stick ability as quickly as a cheapy-cheap). My suggestion is buy super cheap non-stick pans instead and replace them over time.
But hey. . . if there is a superpan that i'm not aware of, i'd love to hear about it too.
Go to Fishy's store, Kitchen A La Mode, when he returns from vacation and speak to him. I've been on this quest for a long time and here's what I've found:
-People love to recommend cast iron. Not really my favorite, but Kitchen a la mode carries this one which i do love: http://finexusa.com/
-Le Crueset is amazing. Not always non-stick, but is phenomenal for cooking
-Fishy also carries Diamond pans which are long lasting and non-stick.
I have a great one from Caphlalon that has lasted well over 3 years. I can still slip pancakes from it or egg omelets without the need of any oils. It is pretty big, feeds 4 easy, comes with a lid and it was $40 at Homegoods. The trick is to NEVER, EVER use metal utensils while cooking with these pans. Once you scratch it, which is really easy to do with a fork or metal spatula, food will stick. I use wood utensils most of the time with these, and occasionally a plastic spatula.
My family has all heard the threats from me about metal utensils. And we mostly do use cast iron but sometimes you just want to slide the food out and not disrupt it.
krugle1 said:
How is Finex different from regular cast iron?
http://finexusa.com/about/
the cooking surface is polished and very easy to cook on.
I have had good luck with my Anolon pans staying non-stick... and it's been a couple of years and the non-stick surface is still perfectly intact (no cuts or peeling off).
My cast iron does not stay nonstick. I think you have to cook with it/season it properly? My LeCrueset pans were a big disappointment, as everything stuck to it after the first messy omelette.
Don't sear, don't use sprays, don't overheat. And use more butter and don't let it burn. 
We have an all-clad that's held up extremely well and doesn't easily overheat.
Ditto the above about not using cooking sprays and not overheating.
I have an IKEA Forklara pan that is holding up very well. It isn't regular non-stick material though.
I also have an Anolon pan that I inherited. I don't know how old it is, but I've had it well over a year and it still performs beautifully
The diamond non-stick pans at Fishy's store are great - maybe more expensive then some other brands but they hold up very well. And very true - never use metal utensils (I prefer the plastic ones).
I find the trick to keeping the pan nonstick is in the cleaning. Never, ever use anything other than a soft cloth or paper towel. No scouring at all. No harsh cleansers or chemicals. Even my cheap model is performing well. But, overheating can cause problems also.
It always grates me to see "chefs" on TV using metal utensils on nonstick surfaces. I have "plastic" and rubber spatulas that I use. You just have to respect the finish and realize that it is not a hard metal.
ctrzaska said:
Don't sear, don't use sprays, don't overheat. And use more butter and don't let it burn.
We have an all-clad that's held up extremely well and doesn't easily overheat.
Too many rules for me... and exactly why I gave up on cast iron.
With the non-stick Analon, I think the only rule seems to be not to overheat (accidentally did that once with a previous non-stick, and my kitchen smelled like toxic plastic for days). Otherwise, the non-stick has been very forgiving of my terrible cooking style... including burning stuff... which I then flick right off the non-stick surface, and keep on going.
I have one rule for cast iron - don't wash with soap. Other than that, for me it works great. The pan gets seasoned over time and eventually becomes naturally non-stick. My only issue with cast iron is somewhat uneven heating.
My coworker didn't believe me about the non-stickiness of cast iron, so I made a little vid for him (and admittedly used a whisper of a coating of olive oil.
https://www.youtube.com/watch?v=MYYUbdNfyoo
Too many rules for me... and exactly why I gave up on cast iron.
.
sac said:
Why no sprays?
It leaves a coating that is very difficult to get off, especially if the heat went too high. When cooking with olive oil or butter I have accidentally burned the pan once or twice but it still cleaned up 10x quicker and easier than cooking spray. I think it is the propellant that causes the issue
2nd vote for All-Clad non-stick. I've had mine for years and it's still in great shape. I use wooden utensils with it and always oils (olive, canola, sunflower), never sprays. To me well worth the splurge. I expect to have it forever like the rest of my AC pieces.
ctrzaska said:
Don't sear, don't use sprays, don't overheat. And use more butter and don't let it burn.
We have an all-clad that's held up extremely well and doesn't easily overheat.
I love my Lodge cast iron pans. Have become much more nonstick over time with use of this cast iron brush and no soap:
http://m.crateandbarrel.com/oxo-cast-iron-brush/s133739
Calphalon non stick is excellent. Had them for at least 5 years and they're still great.
peteglider said:
Calphalon non stick is excellent. Had them for at least 5 years and they're still great.
Definitely. For the price they are a great affordable option.
lanky said:
I have one rule for cast iron - don't wash with soap. Other than that, for me it works great. The pan gets seasoned over time and eventually becomes naturally non-stick. My only issue with cast iron is somewhat uneven heating.
My coworker didn't believe me about the non-stickiness of cast iron, so I made a little vid for him (and admittedly used a whisper of a coating of olive oil.
Too many rules for me... and exactly why I gave up on cast iron.
Ok... no soap is definitely NOT a rule I could adhere to. It keeps getting clearer and clearer why I never use my cast iron.
Take the plunge...using the pan over just about any heat kills anything that one could wash away with soap...
https://www.lodgemfg.com/use-and-care/seasoned-cast-iron-use-and-care.asp
sprout said:
Ok... no soap is definitely NOT a rule I could adhere to. It keeps getting clearer and clearer why I never use my cast iron.
lanky said:
Take the plunge...using the pan over just about any heat kills anything that one could wash away with soap...
https://www.lodgemfg.com/use-and-care/seasoned-cast-iron-use-and-care.asp
sprout said:
Ok... no soap is definitely NOT a rule I could adhere to. It keeps getting clearer and clearer why I never use my cast iron.
That's a nice try... But besides my fear of germs (.. I was that kid who got food poisoning at camp every summer when hardly anyone else did), there's the attraction of mice, bugs, etc when stored.
Don't mess with the OCD. Trust me, the no soap thing just ain't gonna happen in this house.
Fair enough. But for the other lurkers out there, a good scrubbing with water gets off any food particles to which any varmints might be attracted... but with a well-seasoned pan, usually there aren't any!
sprout said:
That's a nice try... But besides my fear of germs (.. I was that kid who got food poisoning at camp every summer when hardly anyone else did), there's the attraction of mice, bugs, etc when stored.Don't mess with the OCD. Trust me, the no soap thing just ain't gonna happen in this house.
I'm with skadave -- I buy cheap $15 ceramic coated pans at tj or marshalls and replace them every few months -- when new they are magically non-stick and over time they get worse and worse
skadave said:
Non stick surfaces will eventually wear out over time, it doesn't matter which brand you have (I had an expensive allclad non-stick pan which lost its non-stick ability as quickly as a cheapy-cheap). My suggestion is buy super cheap non-stick pans instead and replace them over time.
But hey. . . if there is a superpan that i'm not aware of, i'd love to hear about it too.
Another trick for cleaning cast iron is to soak up any oily residue with salt, a salt scrub if you will. That's what we do, salt paste scrub and hot water rinse, seems to do the trick, pan is doing well. Have never had any trouble with vermin going after it or food borne illness from using.
My big problem with cast iron is they are so damn heavy. I can't use a reasonably sized pan with only one hand. Do I need to do wrist exercises?
But if you have the wrist power and are willing to season properly, never use soap to wash them, and dry completely after washing, cast iron works pretty well.
But I swear by Le Creuset for non-stick properties, because it is simply such a smooth surface everything seems to slide right off. When I make a casserole in my Le Creuset dutch oven or a mac-n-cheese in the baking dish, they are the easiest things to clean I've ever come across.
When it comes to sliding an omelet, though, I would most likely stick to my Calphalon nonstick pans (all puns intended, always).
Costco is running a sale on Tramontina pots and pans, etc., including some non-stick ones through August 2nd.
Very reasonable prices and they seem to last well using all of the suggestions in previous posts here.
smurfette said:
-Fishy also carries Diamond pans which are long lasting and non-stick.
mikescott said:
The diamond non-stick pans at Fishy's store are great - maybe more expensive then some other brands but they hold up very well. And very true - never use metal utensils (I prefer the plastic ones).
YES! This is the best non-stick pan I have ever used.
When my mother washed her cast iron pans, she always put them on the stove and turned on the heat for a few minutes and dried them that way. No idea if that is "advised" or not, but it seemed to work for her.
Does this thing actually exist? I've tried quite a few types but 3 months is about the extent of their claimed functionality. We follow the instructions to the letter but within a couple of months you can no longer just slip the omelet out of the pan. Any recomendations?