Doesn't matter if it's non-stick or not. After a few uses, I find the non-stick coating flaking off. My regular cookware has layers of food build-up. After using, I soak pots and pans in RT water with some Dawn detergent, the scrub with a nylon brush. Is it me or my cookware to blame?
Good grief! What kind of utensils do you use on your cookware?
What is RT water?
RT is room temperature. I have plastic and metal utensils.
I don't use anything with non-stick coating any more. Once you get cast iron good and seasoned, it's pretty much nonstick. Just a thin sliver of butter or minimal bacon grease and I can fry an egg without it sticking.
Back when I had non-stick, I did not buy the cheapest or the most expensive. I washed with hot water and dish detergent...never put it in the dishwasher. They lasted for several years. And never had any flaking. I think I had t-fal but am no longer positive. The only thing I remember is the red dot in the center of the skillet.
Does this hat make my butt look big?
I throw some dishwashing liquid on my scrubbie sponge and wipe out the pans. Had them for years. Why are you using a nylon brush? Sounds like you're scrubbing the coating off.
And I've discovered that even using plastic or silicone utensils, you still need to be gentle on the non-stick surfaces.
Life isn't about how to survive the storm, but how to dance in the rain.
To help others, maybe?
My non stick lasts for a LONG time. But these are my personal rules. At least they work well for me.
I wash any new pans and season the pans with oil.
NEVER do I use heat over medium in a non stick pan. I can cook anything without raising the temperature above medium on the burner...gas or electric. High heat can damage the non stick surface, warp a pan and even release fumes. Medium to Low heat causes no problems and even the cheap pans tend to last.
If adding food that is non liquid, I use just a little grapeseed, olive or coconut oil (these are my personal preference oils, but others work too). Pam or those other sprays can have residue that eventually defeats the non stick surface, and it cannot be cleaned well. I only use those sprays on baking pans used in the oven.
Unless I am boiling water, preheating the pan (medium heat or less) is best before adding any food. This creates a steam when you add the room temperature, all the way to frozen items. This steam, from the heated pan surface, and moisture in the food, actually lifts/suspends the food item so sticking is not such an issue. (also this works well on stainless steel)
I also do not leave the stove while cooking, unless things are on low heat and covered. Just too much of a risk to forget to stir or turn items at the right time.
After cooking, I usually allow the pan to cool off on the stove, while we eat. After dinner a quick rinse with some hot soapy water and the surface is clean. Dry with a paper towel, to make sure all the residue is off the inside surface, and it gets put away.
No metal utensils.This message has been edited. Last edited by: conrad,
As others have said, no metal utensils, ever, never, ever.
Do not use high heat. On this new-to-me stove I am forced to use high heat if dinner is to be done this decade. (Have I said how much I dislike this stove?) I can see that it is harming the fry pan and somewhat the sauce pans.
There should be no need for a nylon scrubber. A wash cloth or sponge should clean it. If you are getting a lot of burnt on foods you have to look at your cooking methods.
I think there is a huge range of cookware out there, and a lot of it is, shall we say...not good at all.
Get yourself one really good pan and your troubles will be over. A really good pan is expensive, but will last a lifetime, and will clean up easily. Don't be tempted to substitute brands because they are less expensive. Be prepared to spend 100 - 150 or more per pan. (although I shop a lot at TJMAXX and find great deals there) My go to brands are All Clad (but never with a non stick coating), and Scanpan. If I could only afford one pan total, I would get a good quality one and make do, because they cook better and clean up better. And by better, I mean so much better I am willing to spend the money. (And I am pretty tight fisted with money)
Because my new-to-me house has an induction cook top I was forced into purchasing stainless cookware (I have a old cast iron grill pan that I use a lot.) I bought good quality (Le Cruesett) from the Outlet Mall Store and have been pleased. Having used nonstick Caphlon for the last zillion years it has been a challenge to learn to cook in these pans and after 12+ months I still burn things slightly at times. BUT if I cook with medium to low heat they cook nicely and anything that sticks to the stainless can be cleaned off using Bar Keeper's Friend and my nylon scrubber so that my pans look like new. I have purchased one Caphlon and one Cuisinart stainless pan from places like Tuesday Morning. They both work o.k. but I don't like the way the handles feel in my hand (This is also true of All Clad.) so my brand of choice is Le Cruesett which is a bit heavier and less likely to burn. (I use mainly nylon and wooden utensils although I have a couple of stainless tongs I use to turn meats.)
So my suggestion is to consider stainless and generally wash with warm or hot water and soap and if you get a stain or burned on spot, break out the Bar Keeper's Friend and a little elbow grease. I expect these to be the last pans I purchase.
Cooks Illustrated has a comparison of new innovations in cookware. Pertaining to nonstick skillet they prefer T-Fal...costing $20 something. The ceramic nonstick skillet while they might be nonstick in the beginning...they eventually lost their nonstick-ness. And they were talking about true nonstick...without any oil at all.
Does this hat make my butt look big?
To get cooked-on food out of cookware put dishwasher detergent about 1/2" deep in the bottom of the pan, then fill the pan with very hot water, enough to cover all of the ick, and leave it alone for 6-12 hours. Dump that out and rinse well.
|Powered by Social Strata|