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Suggestions on a non stick fry pan

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  • Macktechie
    Club Member
    • Sep 2018
    • 213

    Suggestions on a non stick fry pan

    Looking for a decent not stick frying pan. I struggle keeping a good one. It either gets damage in non stick or gets this strange caked layer that doesn't come off. I have had cusinart, faberware, kirkland, and members mark. I feel like there is more but drawing a blank. I want to spend less than 50 unless we are talking a lifetime pan or set. Any help would be awesome. When I can't cook outside. Like it for eggs , sausage, chicken, and any other meat that needs a quick brown.
  • ComfortablyNumb
    Club Member
    • May 2017
    • 3673
    • Northeast Washington
    • KBQ C-60
      PK360
      Thermoworks Smoke
      Thermoworks Thermopop
      Thermoworks Dot

    #2
    Cast iron.

    Comment


    • Oak Smoke
      Oak Smoke commented
      Editing a comment
      +1
  • Mr. Bones
    Charter Member
    • Sep 2016
    • 10628
    • Kansas Territory
    • Grills / Smokers
      *********************************************

      Kingsford 24" grill (Free) 'Billy'
      Brinkmann Smoke n Grill
      Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
      Weber 18" Kettle ($30 CL) 'Lil' Feller'
      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
      Weber 22.5 OTS DO Code Black ($15 CL)
      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
      Weber SJS AH 'Lil' Brother'
      Weber SJS AT 'Lil' Sister'
      Weber SJS DE Code (FREE) 'Lil' Helper'
      Weber SJG M Code 'Lil Traveller'
      Weber SJS AH Code 'Kermit'
      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



      Thermometers:
      *********************************************
      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
      Blue ThermaPen Mk4
      Orange Thermapen Mk4
      Pink Thermapen Mk4
      ThermoWorks IR-GUN-S
      ThermoWorks Smoke
      ThermoWorks Open Box Smoke
      4 Pro Series cable extensions
      Smoke Gateway

      Accessories:
      *********************************************
      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
      BBQ Vortex, 2 Hovergrills, Top Deck
      Warming shelf
      MyWeigh KD-8000Kitchen Scale
      Backyard Grill marinade injector
      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
      Bear Paws
      Meat Rakes
      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



      Cookware:
      Probably a ton of cast iron, mostly very old...still cookin'
      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
      '60's Revere Ware (Mom's), + others found elsewhere
      60's CorningWare 10-cup percolator (Mom's) Daily driver
      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
      Tramontina 6.5 qt Dutch Oven

      Cutlery, etc.:
      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
      Dexter 12" slicing knife, 6" Sani-Safe boning knife
      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
      Multiple steels, from all over the planet
      Crock sticks
      Diamond stones, various
      Lansky Sharpening System

      Tableware
      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    #3
    Buy Cast Iron.

    Season th ever lovin Hail outta it...

    Poof. Yer THERE!!!!

    Comment

    • JGo37
      Club Member
      • Apr 2018
      • 1610
      • the LOU
      • Cookers:

        22" Blackstone Griddle, with stand & hood
        CharGriller Portable Firebox - so modified you'll BLOL
        Kitchenaid #810 Charcoal Grill - highly modified
        Weber BI-code Black Performer w/Igniter
        Weber DE-code Red Limited - 'Lucille'

        Accessories:

        Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
        BBQ Dragon kettle shelves - 2
        Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
        Fyre Dragon Kettle Ribbin' Ring
        Fyre Dragon Kettle 2-Zone Smokin' Sheet
        OneGrill Rotisserie for the Kitchenaid
        Smokenator
        Smoking Tubes: 2x12" & 1x6"
        SnS
        Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

        My Helpers:

        Anova 900W Sous Vide Cooker w/Radios
        Instant Pot 6Q Duo
        Nesco Tabletop Roaster
        & the PIT!

      #4
      The best you can get is simple:



      To 'unscrew' my wise butt but totally sincere reply, other than CI I only have one set of non-stick stuff these days, the 'copper' colored stuff. The manufacturer suggests not using oil or butter - that's a pipe dream - but use Very Little and always clean thoroughly immediately after use while still warm - that will prevent the cakey buildup.

      Comment


      • Macktechie
        Macktechie commented
        Editing a comment
        How do you clean something that they suggest not using soap for? Mainly because I don't know

      • mnavarre
        mnavarre commented
        Editing a comment
        Mostly just wipe 'em out with hot water and a dishcloth, if there's stuff stuck on a stiff scrub brush or a nylon scraper. If there's really stubborn stuff use a chainmail hanky. If it's properly seasoned it'll clean pretty easily. And the soap thing is B.S., you ain't gonna hurt your seasoning with dish soap, use it if you need it. Just don't soak it and don't go to town on it with a Chore-Boy. It'll be fine. It's cast iron, not rocket surgery.

      • JGo37
        JGo37 commented
        Editing a comment
        Agree completely with mnavarre set your hot water heater on 120F, get a stiff nylon dish brush - you'll never need more than a drop or two of Dawn. I will say I put a drop or two (at MOST) of grape oil on my CI every time after cleaning and rub it in by hand. That said, my CI is seasoned so well that after rubbing in ONE DROP I usually need to dab up the excess with a paper towel.
    • mnavarre
      Club Member
      • Jan 2018
      • 659
      • San Diego

      #5
      Gonna agree with the cast iron recs, but if you need a regular old non-stick just realize that they're basically disposable. I wouldn't spend more than $30 for a 10 inch non stick. Faberware and OxO have skillets in that price range, or if you have a restaurant supply store you can just get whatever's around that range. Just avoid the super cheap stuff from Wally World.

      Comment

      • LA Pork Butt
        Charter Member
        • Dec 2014
        • 5873
        • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

        #6
        A tip on making nonstick frying pans last longer is to never use them on heat higher than medium heat. High heat shortens their life.

        Comment


        • JGo37
          JGo37 commented
          Editing a comment
          Yep - you want to use them with anything that doesn't brown due to it's flash point. You need to be able to 'swirl around' the food, flip it, slide it, slip it out - if you can't, it's too hot or the wrong pan. Macktechie
      • Dewesq55
        Founding Member
        • Jul 2014
        • 2284
        • The Poconos, NEPA
        • Smoker:
          Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
          Masterbuilt 40.2" 1200W Electric Smoker
          Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

          Gas Grill:
          BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

          Charcoal Grill:
          Weber Smokey Joe Charcoal Grill 14"

          Thermometer:​​​​​​
          Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
          Fireboard 1st Generation
          ThermoWorks Mini Instant Read
          Lavaworks Thermowand Instant Read
          2 Maverick 733
          ThermoWorks IR-GUN-S Industrial Infrared Thermometer
          ThermoWorks ThermaPen Mk4 x 2
          Govee Bluetooth Thermometer with 6 probes

          Miscellaneous:
          Anova Sous Vide Immersion Circulator - 1st generation
          Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

          Favorite Beer:
          Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

          Favorite Spirit:
          Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

          Favorite Wine:
          Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

          Favorite Meat(s):
          Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
          Chicken - Mainly the dark meat and wings
          Beef Ribeye steak

          Favorite Cuisine to Cook:
          Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

          Favorite Cuisine to Eat:
          Indian, followed closely by BBQ.

          Disqus ID:
          David E. Waterbury

        #7
        I bought a 2 pan set of T-fal which was recommended by America's Test Kitchen. They weren't expensive and have held up pretty well.
        Last edited by Dewesq55; September 13, 2020, 07:04 AM.

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          That's what I'm talking about, 98.2% of my genetics come from France.
      • RonB
        Club Member
        • Apr 2016
        • 14057
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #8
        A food site I can't remember said that there are really no long lasting non-stick coated pans. Their suggestion was to buy cheap and replace as needed...

        Comment

      • Cheef
        Banned Former Member
        • Oct 2015
        • 671

        #9
        Tramontina Pro.

        Comment

      • Sweaty Paul
        Founding Member
        • Aug 2014
        • 1656
        • Hays, KS
        • Green Mountain Grill - Jim Bowie
          (I've never regretted having too much grate space).

          Weber Genesis Gas grill
          Weber Kettle grills x 2

        #10
        Cast Iron or carbon steel which are well seasoned are awesome. Last December all of our "non-stick" pans were trashed. I purchased non-stick skillets (small, medium, and large) from Made In Cookware. They were reasonably priced. They get used frequently and have withstood lots of cooking of a variety of things. Highly recommend them. Good luck on your search.

        Comment

        • JP7794
          Club Member
          • Jul 2018
          • 12
          • Wisconsin

          #11
          I have used T-fal as well. This is rated #1 by Americas Test Kitchen and is $40.

          Comment

          • jfmorris
            Club Member
            • Nov 2017
            • 3881
            • Huntsville, Alabama
            • Jim Morris

              Cookers
              • Slow 'N Sear Deluxe Kamado (2021)
              • Camp Chef FTG900 Flat Top Grill (2020)
              • Weber Genesis II E-410 w/ GrillGrates (2019)
              • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q & Rotisserie (2007)
              • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
              • King Kooker 94/90TKD 105K/60K dual burner patio stove
              • Lodge L8D03 5 quart dutch oven
              • Lodge L10SK3 12" skillet
              • Anova
              Thermometers
              • Thermoworks Smoke w/ Wifi Gateway
              • Thermoworks Dot
              • Thermoworks Thermapen Classic
              • Thermoworks RT600C
              Beverages
              • Whatever I brewed and have on tap!

            #12
            Aside from seconding the suggestions for a good 12" cast iron skillet (I have a Lodge), I really like my Oxo 12" non-stick, which is highly rated in this article, which I found extremely helpful in building a new set of kitchen cookware for us:

            https://www.cooksillustrated.com/art...h_experience_3

            They suggest this one:

            https://www.amazon.com/dp/B00PCI6XP6/?tag=cioarticle-20

            I have the Pro, which has gone up $20 since I bought it (probably COVID).

            Great non-stick.
            Last edited by jfmorris; September 13, 2020, 06:20 AM.

            Comment

            • rickgregory
              Founding Member
              • Aug 2014
              • 1294
              • Seattle, WA

              #13
              Here's the reason I don't like non-stick pans... when the coating wears out... where do you think it's going? Yeah... into the food.

              Comment

              • Red Man
                Club Member
                • May 2018
                • 1353
                • Western Washington

                #14
                Non stick pans are cheap and disposable...they don’t last long. The non stick coating will end up in your food. Get some cast iron.

                Comment


                • LDimick
                  LDimick commented
                  Editing a comment
                  Actually, most of it may come off in the washing and scrubbing and it ends up down the sink.
              • Bkhuna
                Club Member
                • Apr 2019
                • 696
                • Merritt Island Florida

                #15
                Cast iron, cast iron, cast iron... yada, yada, yada....

                I have a non-stick pan that I use pretty much for eggs and omelettes. I'm not going to break my back trying to make a rolled french style omelette or delicate crepes with a cast iron skillet. Too heavy and the wrong shape.

                For most everything else, yes, cast iron wins.

                Comment


                • JackJ
                  JackJ commented
                  Editing a comment
                  For crepes and omelettes I like carbon steel for the reasons you state: lighter and most have a better shape with a shallower slope to the sides.

                • TripleB
                  TripleB commented
                  Editing a comment
                  Spot on. Love my CI and use it all the time, but for omelets and quick poached eggs, I go with my inexpensive (not thin and cheap) Smart & Final non-stick pan.

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              This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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