Home Forums Hunting & Shooting Hunter's Campfire New non stick pan worth buying

All my All clad stuff is great except for my nonstick fry pans. They crapped out after a couple years. I wish I had just went with the stainless. I use cheaper nonstick stuff now and just replace them every two years. I’m going to give the ones Brad suggested. On sale!!!

https://www.amazon.com/All-Clad-E78...;qid=1565831656&s=gateway&sr=8-3

never cook with them with heat higher than medium on your stove. Clean up will always be easy and they will last a life time

I'm sure there are better ones out there but I and all my kids families use the Kirkland Signature set from Costco. All of the sets are over 5 years old and still work like new. Less than $200.00 for the whole set.

The trick with steel or stainless skillets is to heat them up (HOT) clean, then oil, wipe it thin and then cool it. (Don’t put oil in a cold unseasoned pan it won’t work even close to as well). When you heat them up again you can make an omelette easy, very non stick. But they lose the season fairly easy. Cast iron holds the season better.

I’ve told so many people/family this and I can’t understand why some people still hate steel and stainless steel pans.

I do use a Teflon skillet, pretty much just for eggs, it’s just less work than keeping omelet level non-stick on stainless. I’ve tried expensive and maybe they are slightly better but you overheat them and they are crap after anyway. So I just buy a cheap or middle of the road ones every couple years and then toss them. I would not spend a lot on aTeflon skillet.

Pretty much my only other use for Teflon skillets is when I’m truck camping so I can just wipe them out instead of properly washing. Throw them away when they get scratched and just buy a new one.

Wife ordered a couple of those "Granitestone" skillets around a year ago. The ones she ordered came with glass lids for both. Ours aren't holding up near as well as advertised. Eggs almost always at least partially stick to the bottom now, and both are getting what looks like hairline cracks and 'blemishes' in the inside surface of the "Granitestone" coating. Thanks to failed so-called non-stick cookware we have accumulated quite a collection of spare lids in assorted sizes now.

I know he asked about cookware, but what he really needs is a SWFA SS 6X MQ.

Possibly a RAR

And a Chevy.

Been using Belgique from Macy's for several years. Hard anodized aluminum. They are of a good weight and are very non-stick. Have only had to replace my large skillet because we wore the coating out.

Use them with medium to low heat, and up to 450 degrees in the oven. Not dishwasher safe. Hand wash only.

those look pretty nice,lids, oven-safe

all clad is good stuff

I just ordered a green off ebay.

Momma has been using a 12" "Flonal" for a year or so. She likes it better than any frying pan she has ever used and that includes about ten years in restaurant kitchens.

This pan has the granite looking speckle tone finish, inside and out. It has an Aluminum disc on bottom and does a great job of heat distribution. It is marked "Made in Italy".

We are not kind to it at all. Scrape it with forks. Knock spoons against it. So far not a chip or a scratch in the nonstick finish. Everything: eggs, cheese, fish, meat, gravy, wipes out with a wet sponge under running water. Don't even need to soak it.

yea, we only use non-metal spatulas with our pans as well

The best I've ever used are from Analon.... But I have a few of the ceramic pans and they've been very good so far...

Not sure what the hell happened with my Copper Chef, but after 3 months, every time I tried to fry an egg, I ended up with scrambled eggs. Everyone on here said they've had good luck with them, but mine was a piece of schit.

9 months ago, I bought a Cuisinart. So far, so good. It's still like new.

https://www.bedbathandbeyond.com/st...gclsrc=aw.ds&resetGoogleAddFlow=true

I haven't found one worth a darn. They all wear out. Anyone who says their non-stick will last a lifetime isn't using it very much.

As this thread has moved about, I'll ask about carbon steel skillets?

I buy nonstick pans 'cheap and deep'. Expensive ones are not really any better than cheapies. When mine cease to release, I toss 'em and bring out another.

Thanks Betty