Is There A Non-Stick Skillet That Actually Works??!!

Have you looked at/considered the "Red Copper" skillets ? They have them in Target. Price seem reasonable. But I have not personally used one.
 

Traveler said:
Have you looked at/considered the "Red Copper" skillets ? They have them in Target. Price seem reasonable. But I have not personally used one.
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I got two red copper skillets with my induction cooker and the nonstick faded off with scrubbing with nylon. I am going to throw them both out. It is becoming obvious to me using nylon scrubbers is a no-no but sometimes they are necessary.
 
I have All-Clad, Iron, and Stainless Steel. I've thrown out all my Teflon I used to have long ago. I cook a lot.

I've found that All-Clad doesn't stick unless you burn something in it (if so, soaking it loosens up the charred bits completely, then clean with "Barkeepers" powdered soap...lightly using a nylon scouring mesh pad and then rinse). Follow-up with a final dish detergent, rinse, dry. Usually, all you need is some Dawn and the nylon mesh pad. Apparently not all nylon pads are alike. My works well and doesn't scratch the pan. Barkeepers is like a healthy version of Comet but still wash it out with Dawn after using it. My pad is similar to this but I can scrunch it up in my hand more easily...it doesn't scratch:
kilian_2270_101750146.jpg


My Iron skillets I rarely use because I like to thoroughly clean with Dawn detergent after each use and that takes the "seasoning" off.

Stainless Steel is "iffy". My brand, a vintage "Revere Ware", is great (excessive burning can eventually ruin the surface though)! If you get a good quality, like vintage "Revere Ware" then with a little oil or butter you won't have trouble with sticking! They still make Revere Ware but I don't know if it's as good as the vintage ones. They put a "copper core" now inside the stainless steel...not sure what that's all about. Time for googling "revere ware reviews".
 

With the Orgreenic fry pay I mentioned in post #3 no "scrubbing" is necessary. Just rinse with a few drops of Dawn, wipe with a paper towel, and you're done. I've had mine for several years and never had a problem with sticking, although I'm careful about utensils I use while cooking with it.
 
I guess I'm in the minority when it comes to cast-iron skillets. I have a few; some that I inherited from my mom so those have been around a while. I have never liked cooking in them; they are heavy and keeping them seasoned is a PITA.
 
I inherited my grandma's cast iron skillets, in which she created masterpieces of fried chicken, pork chops, and crispy fried potatoes. Nothing ever stuck for her. I've used them on occasion over the years and EVERYTHING sticks. I think I just don't have the "hand" for frying things in iron skillets.

Now, I do use her 1921 cast iron Dutch oven once a week or so. That thing works like a charm.
 
fmdog44 said:
I also need to carry a straight edge with me to check for a flat surface instead of a curved surface so the eggs don't run to the rims of the pans when I crack them. So far the best ones out there are TRamontins but it is aluminum so it won't work with induction heat. All-Clad and T-Fal are highly ranked but T-Fal is made in China.
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Crack the eggs into Silicon rings .No run. Cover the pan. Add a bit of water for steam and the eggs cook sunny side up.
 
I stumbled across this thread just at the time that I'm in the market to replace my trio of non-stick frying pans. Like some other posters here, I used cast iron many years ago but wound up donating them because everything stuck terribly unless I coated the pans with a generous helping of oil no matter how well seasoned the pan was. Ditto with stainless steel pans. The appeal of non-stick cookware is to be able to cook with little or no added fat.

After many years experience with various brands of non-stick frying pans I came to the realization that these are essentially dispose-a-pans that have to be replaced every couple of years. I was hoping that the opinions on this thread would steer me toward a miraculous new brand but instead it has merely reinforced what I learned on my own.

I use regular uncoated stainless for most stove top cooking but when it comes to eggs or pancakes I haul out a coated pan. Since I'm a whole food plant based vegetarian who's nearly a vegan, bacon and other meats are a non-issue.

Thank you for a very interesting thread topic. :)
 
Pre seasoned, non-stick cast iron skillets are available everywhere but I ruined mine by using a metal scrubber- no more non-stick.
 

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