I don't really understand non-stick saucepans.
Apart from the non-stick manufacturers wanting to sell products.
People buy non-stick saucepans out of fear. “Ohh I'll get non-stick so I dont have to wrestle food off the pan.” Wrong, and here's why:
I do not need a non-stick saucepan to boil carrots, for example. If I can't boil carrots without them sticking to a pan, I should just stay out of the kitchen. I do not want to make mash in a non-stick saucepan because if I scratch it I should replace it. I would not wish to make roux in a non stick saucepan for the same reason (I like to use a whisk for roux and a plastic whisk is about as useful as a chocolate teapot). Onion gravy would also be more of a struggle in a non-stick pan as fewer lovely brown bits.
A few weeks ago, I burnt some stock on a stainless pan (phone rang. I thought I'd turned the ring off, and a lid on the pan meant no smoke alarm alert). I managed, with soaking and scrubbing to restore the pan. This would not have worked with a non-stick.
It looked like this before and the smell was acrid:
I got it back..
My stainless pans came with a 25 year manufactures guarantee because they can survive such trauma. Try getting that with a non-stick! Stainless are much better value over time and they look good for longer.
This is a non-stick pan after a few short years:
Is it safe? Who knows? Join the debate. Does it look appealing for cooking your food? Nope.
I do have one smallish non-stick frying pan for omelettes, scrambled eggs, frittata, crepes, and american pancakes but that's all. Once its scratched it will be replaced. The cast iron and my wok take care of the rest.
Oh and guess what? The saucepans are stainless.
I can agree that the use of Teflon non-stick is very bad for one’s health after the coating loses it properties and starts to peel. Finding flecks of teflon in the food is not appetizing. I use a combination of ceramic coated, stainless steel, enamel coated cast iron and regular cast iron cookware. Each one has an especially unique contribution to creating certain recipes.
ReplyDeleteI have had my ceramic coated cookware, which has a lifetime guarantee, for six or years and still looks as good as the day I bought it. I have always used silicone utensils when cooking with them. The stainless steel cookware has scrub marks from Barkeeper’s Friend cleaner but otherwise is in good shape. The cast iron and enamel coated cast iron have held up very well. I have re-seasoned the cast iron skillet many times. It is ancient, as cookware goes. Have a nice day!
I'm completely with you, Mike (and thx!)
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