Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I use cast iron for many things, but there are other things where non stick can’t be beat. (PTFE notwithstanding.) My strategy is to buy cheap non-stick and replace it when it wears out. Stuff has been getting expensive, though, and “cheap” non-stick is now in the $20-30 range, so getting decent non-stick in that same range qualifies as a bargain, IMO.
I have no illusions that the All Clad name is going to make the coating last longer, but I do expect even heating and decent build quality, with nice handles.
I just bought a Caraway ceramic coated skillet that was highly rated by Consumer Reports. It was expensive, but it cooks so much better than any non stick I have used before.
I'm a big All-clad fan. And I do the same as you do with the cheap non-stick skillets. But what I do also is I bought myself a factory 2nd 8" All-clad non-stick skillet and then bought a cheap 8" non-stick skillet. I use the All-clad (thus take care of it) and the cheap one is for the family to abuse.
It’s just me in the kitchen, and for the couple times that Mrs will pull out a skillet for grilled cheese or scrambled eggs, the silicon utensils are hanging at arm level right above the stove. She did used to use forks in them, and cut the grilled cheese in there, too, but once it was easy to get the right tool that ended.
Mosca Good to see you have a trusting relationship with your wife. When it comes to non-stick skillets, I trust my wife and daughter about as far as I can throw them. I have had many conversations with them on what to utensil to use in a non-stick skillet. Much easier now to give them a cheap pan to abuse and hide my good non-stick skillet. Everybody is happy.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
That’s good cookware, from what I’ve heard! I have a mixed set of good stuff that I picked up at garage and estate sales, some AllClad, Calphalon, old Revereware, etc. I’d love to have a nice matching set of stuff, except for the cost.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
FWIW...I can't speak highly enough about GreenPan ceramic nonstick. They truly are nonstick and are solely my egg pans, they are fantastic and worth every penny IMHO. Meathead turned me on to them.
Another GreenPan fan here! Last year RichieB and GolfGeezer recommended that brand to me when I posted about looking for a new sauté pan. Absolutely nothing sticks to it and cleanup is a breeze!
I use cast iron for many things, but there are other things where non stick can’t be beat. (PTFE notwithstanding.) My strategy is to buy cheap non-stick and replace it when it wears out. Stuff has been getting expensive, though, and “cheap” non-stick is now in the $20-30 range, so getting decent non-stick in that same range qualifies as a bargain, IMO.
I have no illusions that the All Clad name is going to make the coating last longer, but I do expect even heating and decent build quality, with nice handles.
Those do look really ice, but I get my non-stick skillets at IKEA, in the As-Is section. This way I don't cry when they wear out. Recently, they've been using a ceramic coating rather than the PTFE Teflon stuff, so I'm hoping they last longer.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Hey, Tom, when we made the switch from gas to induction, we needed to replace pretty much every pot and pan in the kitchen. We chose All-Clad and have never regretted it. The non-stick pans (purchased early 2023) show no signs of damage nor do they seem to be any less non-stick than when brand new. That's probably due in part to the fact that my wife (whom you met in San Marcos last October.) HATES hand-washing pots and pans and therefore almost always chooses to use the plain stainless ones (which she can thoroughly abuse, then throw in the dishwasher (we compromised on this)). I predict that you'll be enjoying those new pans for a LONG while ...
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I found one in brand-new condition at a Goodwill store two years ago. I paid a premium of 12 bucks for it. It is my go to egg pan and is still in brand-new condition. Enjoy them!
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