JB in SC
Member
One of my good friends (a chef) worked at Commander‘s Palace for ten years. She prefers carbon steel and has some heavy stainless. My son in law’s cousin (a recent CIA graduate) prefers stainless steel.
New frying pans
- Thread starter applecruncher
- Start date
One of my good friends (a chef) worked at Commander‘s Palace for ten years. She prefers carbon steel and has some heavy stainless. My son in law’s cousin (a recent CIA graduate) prefers stainless steel.
RadishRose
SF VIP
- Location
- Connecticut, USA
Catlady
Well-known Member
- Location
- Southern AZ
Great, it's now on sale at that website. Off I go, thanks.
Funny, each chef has they're favs. Did a lot of trade shows, TV, etc. and my daughter in law said recently "where did you ever get this awesome pan, its like a cast iron skillet that's stick free?"
Well, its called a "Scanpan" and is made from titanium...lol. Got it at one of the shows. Nothing like it, and I love a good 18-10 stainless for pots and most saute jobs. Nothing beats this pan though. Trust me on that.
Well, its called a "Scanpan" and is made from titanium...lol. Got it at one of the shows. Nothing like it, and I love a good 18-10 stainless for pots and most saute jobs. Nothing beats this pan though. Trust me on that.
Catlady
Well-known Member
- Location
- Southern AZ
Here is a review about Scanpan if you're interested
https://www.thecookwareadvisor.com/scanpan-fry-pans/
treeguy64
Hari Om, y'all!
- Location
- Austin, TX.
"SO ITS NOT TEFLON THEN?
Technically, Teflon is a brand name for PTFE (a plastic non-stick coating) owned by Dupont. It’s like saying Kleenex instead of tissue paper, or Xerox for any photocopier. The coating on Scanpan, like MOST non-stick coatings, does contain the chemical PTFE. The SCANPAN formula works with a patented ceramic titanium surface construction which makes the surface more abrasion resistant, meaning it will last for a long, long time."
This is NOT directed at any one poster, in here:
STOP! Anyone can cook on stainless, cast iron or carbon steel, safely and efficiently. Stop looking for chemical solutions to solve your sloppy cooking techniques. Learn how to properly break in/season good, safe, high-quality cookware. Learn how to bring your cookware up to proper temperatures BEFORE you toss in what you wish to cook. Learn how to flip the foods in your saute/frying pans. You'll become a skilled cook, and produce healthy meals.
All of these non-stick pans are complete BS! You don't need them, and, more importantly, the companies that produce them cannot guarantee that they won't negatively effect your health because they constantly change formulations and production techniques, and freely admit the same. There's no track record, ZERO, that span a safe length of time, to assure anyone that these coatings are safe.
Stainless and carbon steel cookware have been around a very long time. They are safe, and they get the job done, to perfection, when used properly. Cast iron has been around even longer.
I hope everyone gets motivated to use safe cookware, and not the coated garbage.
(Yeah, I know, stainless, carbon steel and cast iron all have their detractors. Do your own research. I have. I'll never use non-stick coated cookware.)
Technically, Teflon is a brand name for PTFE (a plastic non-stick coating) owned by Dupont. It’s like saying Kleenex instead of tissue paper, or Xerox for any photocopier. The coating on Scanpan, like MOST non-stick coatings, does contain the chemical PTFE. The SCANPAN formula works with a patented ceramic titanium surface construction which makes the surface more abrasion resistant, meaning it will last for a long, long time."
This is NOT directed at any one poster, in here:
STOP! Anyone can cook on stainless, cast iron or carbon steel, safely and efficiently. Stop looking for chemical solutions to solve your sloppy cooking techniques. Learn how to properly break in/season good, safe, high-quality cookware. Learn how to bring your cookware up to proper temperatures BEFORE you toss in what you wish to cook. Learn how to flip the foods in your saute/frying pans. You'll become a skilled cook, and produce healthy meals.
All of these non-stick pans are complete BS! You don't need them, and, more importantly, the companies that produce them cannot guarantee that they won't negatively effect your health because they constantly change formulations and production techniques, and freely admit the same. There's no track record, ZERO, that span a safe length of time, to assure anyone that these coatings are safe.
Stainless and carbon steel cookware have been around a very long time. They are safe, and they get the job done, to perfection, when used properly. Cast iron has been around even longer.
I hope everyone gets motivated to use safe cookware, and not the coated garbage.
(Yeah, I know, stainless, carbon steel and cast iron all have their detractors. Do your own research. I have. I'll never use non-stick coated cookware.)
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We have several cast iron fry pans, stainless steel fry pans and pots, a new Gotham steel fry pan we use for camping and a big old teflon fry pan and pot we use for camping. They're all okay, I started to distance myself from teflon years ago, so I won't buy any for use in the future. The Gotham fry pan I haven't used on the electric smoothtop stove at home, because I read the weird bottoms on those pans may mess up your burners, don't know if that's a fact or not.
IrisSenior
Senior Member
- Location
- Ontario, Canada
I have Lagostina stainless steel pots and pans and received as a wedding present in 1994 and they are still in excellent condition and will outlive me and probably my children. I do have a cast iron frypan for 2 eggs and they always stick. I have added oil to the frypan to season it but it doesn't work. I will not buy 'non-stick' cookware as the finish eventually comes off. Where does it go? Into my food?