Non stick pans.. that last!

[Raymond Lin]

1 - Heat pan first before adding oil.
2 - Don’t touch food for a couple mins

Wait for a crust to form being moving it, then it won’t stick.

 

[OldKitMan]

Yeah I'm well disappointed in my ninja one, guess I fell for the marketing rubbish.
I'm slowly using more and more stainless. Scared of cooking a piece of fish in it though.

Not had any issues with my Ninja ones - still look like new and we cook a lot with them.

 

[Philtor]

To top it off cleaning the hob this weekend, it's ****ing put scratches into the hob glass. Fuming, wasn't even that cheap.

Astonish hob cleaner will remove them. I’ve had the odd pan do that in the past on my glass hob and the Astonish cream has taken them out.

 

[mitch212k]

Lets be honest and just say most people over-heat none stick pans. Or when new budding cooks just watched a Video of an Idiot cook steaks in a none stick pan.
If the pan is smelling funny most likely your over-heating the damn thing!

we tend to do the same. would be nice to get a bit more life out of them, but ours gets a hammering really

 

[JonRGV250]

Not had any issues with my Ninja ones - still look like new and we cook a lot with them.

Mine were utter garbage, and the non stick started to come off on all of them ( I did buy them when they first came out, so they may have changed the process now? ).
Went back to Circulon, and they've been faultless.

 

[Ad_Augendae]

Lets be honest and just say most people over-heat none stick pans. Or when new budding cooks just watched a Video of an Idiot cook steaks in a none stick pan.
If the pan is smelling funny most likely your over-heating the damn thing!

we tend to do the same. would be nice to get a bit more life out of them, but ours gets a hammering really

I use a flat skillet for my Very Hot stuff and I'm also quite taken with my Griddle-pan. They take a bit of seasoning and getting used to but it's worth it just to save on the none stick stuff, I think we paid £80 for an 8" Le Creuset Omelette pan and over-heated that in short order, so we bought another 8" Ninja to replace it.

 

[dowie]

Has anyone used one of these hybrid pans? I've seen both pop up recently on social media, one of them apparently endorsed by Gordon Ramsey.

This one seems to be a combo of non-stick/stainless steel interior surface, an aluminium core and steel base/exterior:

HexClad Hybrid Pans

Our stainless steel pans are the most durable and strongest pans on the market. They’ll fry, saute, and sear your food better than the competition. Not entirely convinced yet? Hold onto your saucepan as we dive into all things stainless steel. The Only True Hybrid Pan For a pan to be considered...

hexclad.co.uk

And this one has a titanium interior, an aluminium core and steel base/exterior:

Titanium Always Pan Pro

A new no-coating nonstick technology that's built to last

fromourplace.co.uk

 

[Reuben klang]

Over priced marketing.

If you’re going to spend that much get an all clad, mauviel or De Buyer.

 

[dowie]

What makes those brands better?

 

[Vanquish-Storm]

We have had Procook stainless steel pans for nearly 10 years now and always been fine.

Last year I bought some Scoville baking trays and I have been really impressed with them, I am by no means a chef but they just work.

 

[EvilRob]

The Tefal non stick higher quality ranges are a bit expensive but *much* better than the cheap ones. I replaced my old pans with the Ultimate On series and the difference in quality and longevity is stark. They've taken a decent amount of abuse over the last few years and the non stick surface is like new. I do hand wash them, but with such a good non stick surface that's very easy. Do have stainless steel as well but mostly use for very high temp frying.

 

[Reuben klang]

What makes those brands better?

Those brands are better because they’re made with better materials right of the bat. Pro cooks best range has 3 ply whereas most of the above ones are a min of 5 ply and they distribute heat quicker. You can also have it ripping hot then dunk it in cold water to quickly wipe away grease, oil, food etc whereas you can warp the cheaper. Also have lifetime warrantys and finished by hand so that could or could not be a bonus

So you aren’t paying for the brand if you will whereas le creuset stainless you are paying for the brand but their cast iron stuff along with stab are considered the industry standard. Even though cast iron is well, cast iron.

—

Man, I’d love a full set of copper clad stuff.

 

[BUDFORCE]

Also have lifetime warrantys

Does that cover wear and tear?

Because on the assumption it doesn't the warranty is effectively worthless.

 

[arknor]

Does that cover wear and tear?

do they ever?

all of them seem to cover manufacturing defects only and exclude stuff like, I checked a few brands and they all seem the same.

Damage to the surface caused by overheating or scratching.

Damage caused by misuse, abuse, accident, commercial use, or neglect.

Damage caused by failure to comply with the care and use instructions.

Damage to cookers or pans caused by sliding the pan on the surface of a hob.

Normal wear and tear including mild discolouration.

Consequential damage is expressly excluded from this guarantee.

My eaziglide stuff is still holding up well, proper heavy pans too, but expensive.


John lewis had 3-4 different makes of nonstick stuff the last time I was in there, for anyone wanting to check stuff out in person.

 

[Ad_Augendae]

This John Lewis 18/10 stainless has to be my favourite scrambled egg pan which I use a wooden spoon on and always have, the coating is getting really bad now

 

[BUDFORCE]

do they ever?

all of them seem to cover manufacturing defects only and exclude stuff like, I checked a few brands and they all seem the same.

Yup my point exactly.

I also looked into it once

Basically the warranty is worthless, because any manufacturing defect is covered under your legal consumer rights anyway.

It's just utter ********.

 

[thebandit]

Just an FYi in case this hasn't been mentioned, all the seaoning advice also applies to non-stick pans, the last one I bought specifically mentions it to prolong the life of the pan.
My 2 pence worth, I use stainless and cast iron mostly, both seasoned with oil and or salt. I do buy cheap nonstick fry pans for quickly making my eggs in the morning mind, I fluff these in pan with the back of a fork, so I just accept they get kanckered hence buying cheap.

 

[arknor]

This John Lewis 18/10 stainless has to be my favourite scrambled egg pan which I use a wooden spoon on and always have, the coating is getting really bad now

hope that wasn't teflon.

all the modern non stick seem to be textured surfaces that seem a lot more robust

 

[Raymond Lin]

Hmmmmm Teflon as seasoning!

 

[nantucket66]

I once had a Le Cresuet 28cm frying pan replaced under warranty, I had to post it back and over the phone I was initially advised about the overheating get out. I had nothing to lose other than the postage costs as the pan was in a right state, they replaced it no questions asked.