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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 11-04-2011, 01:34 AM   #1
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Non Stick Fry pans

Have had a non stick starfrit fry pan for close to 10 years and it worked great but now it's starting to go and the new starfrit pans don't look as good. Need a replacement, something with a thick bottom that won't warp. What does RS suggest? I'm looking at some Calpalon.

Calphalon Contemporary Nonstick 10 & 12-in. Skillet Set with Lids - Calphalon Contemporary Nonstick 10 & 12-in. Skillet Set with Lids | cutleryandmore.com
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Old 11-04-2011, 01:43 AM   #2
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gas or electric stove?
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Old 11-04-2011, 02:19 AM   #3
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Get a commercial non-stick pan.

Either dunlevy or Genesis or Bargreen would have them on stock.
They are about $25-30 each. I'll never go back to using a normal retail non-stick pan ever again.
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Old 11-04-2011, 12:30 PM   #4
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Calpalon is great, i've been using it over at my gf's house. they are great. for starfrit shit. sorry i don't use those. i knwo i'm cheap, but i use t-fal. i use it daily and rape the shit out of it for say 2 - 3 yrs, then i spend another 25 dollars and get a new one from superstore.
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Old 11-04-2011, 01:01 PM   #5
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You can get t-fal ones from costco when they go on sale.
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Old 11-04-2011, 01:27 PM   #6
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i have a calphalon i got from the seattle premium outlets.
i never use metal utensils on it and the finish is still like new.
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Old 11-04-2011, 01:33 PM   #7
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I have two t-fal ones and a calphalon and both are really good. I like the t-fal the most tho
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Old 11-04-2011, 05:41 PM   #8
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How do your nonstick pans last this long? Mine lasts for a year tops, then the non-stick coating goes away.
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Old 11-04-2011, 06:03 PM   #9
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Quote:
Originally Posted by willystyle View Post
How do your nonstick pans last this long? Mine lasts for a year tops, then the non-stick coating goes away.
don't you metal on it and only hand wash. I always clean it right away and Ive had mine for a couple years. It's all about taking care of your pots of pans if you let them sink dirty in the sink or use metal spatulas of course it won't last long
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Old 11-04-2011, 08:02 PM   #10
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Originally Posted by murd0c View Post
don't you metal on it and only hand wash. I always clean it right away and Ive had mine for a couple years. It's all about taking care of your pots of pans if you let them sink dirty in the sink or use metal spatulas of course it won't last long
I only use wooden or silicone utensils, and I hand wash every time. Yet the non-stick coating never lasts.
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Old 11-04-2011, 08:10 PM   #11
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My wife is scared to use a non-non-stick pan. Although we hardly fry any more, our non-stick is dead so it has become a "stick" pan

How about those ceramic pans I see everywhere? Just a stupid gimmick?
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Old 11-04-2011, 08:24 PM   #12
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What do you mean too scared? Also without searing, what kind of things are you cooking?
My friend has a ceramic coated pan, thus far, it seems a bit more durable. It has non-stick properties, but doesn't seem quite as good as the black teflon ones.


Am I the only one here that uses a commercial-grade non-stick?
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Old 11-04-2011, 08:39 PM   #13
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We grill almost everything now... Cooking dinner is so easy, healthy, and tasty now, just buy a pound of any meat, buy a bunch of veggies, throw it on the grill, done! Big, satiating, healthy dinners with no sugar or starch.

But sometimes we like to fry stuff, but the teflon coating is gone from our pan. She's scared of getting a non non stick pan, like a normal stainless pan, because she's worried that everything will stick to it.
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Old 11-04-2011, 08:45 PM   #14
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dont buy a non stick coated one. best bet is it to buy one infused with the non stick. its a thicker heavier pan, but it will last a long time. if you big into a cookware sets. grab the jamie oliver non stick set by t-fal
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Old 11-04-2011, 08:56 PM   #15
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Quote:
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She's scared of getting a non non stick pan, like a normal stainless pan, because she's worried that everything will stick to it.
If you're not searing things in your pan, then, yes there is a risk to it sticking.
Pretty much, if you're putting stuff in a cold pan, it will stick. Turn up the heat, wait a bit, then you'll be golden.

I keep thinking that you would be doing chinese stirfry style, so my advice is kind of geared towards doing the meat. If things do stick, just deglaze with a bit of cooking wine. It's dirt cheap here in vancouver (3 bucks a bottle), should be even cheaper in HK. Flavor-wise, I can't even cook stirfy without it.
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