T-FAL ones have been working great for me as well.
Canadian Tire special lol
T-FAL ones have been working great for me as well.
Canadian Tire special lol
Unless you have a Ceran/glass non-induction stove. Then you will destroy your stove top.Originally posted by theken
Go to a cast iron and you'll never regret it. Just take care of it
For those concerned about toxins being released from the Teflon pans:
1) Seriously?
2) Don't tell the NDP
EDIT: 1) There's still some bridges for sale.
Last edited by Seth1968; 12-08-2015 at 10:12 AM.
I too have the $9.99 Canadian Tire T-Fal pans and they are great. Best omelet pan I've ever used, and after a couple years now it still looks as-new and nothing ever sticks to it. I can wash it with pressured water from my tap and everything just slides off. If it ever starts wearing out, I'll just go get a new one.
Hopefully I'm not burning any poison into my food though...
I didn't know this. What is the problem with glass cooktops and cast iron?Originally posted by sputnik
Unless you have a Ceran/glass non-induction stove. Then you will destroy your stove top.
WS has cookware on sale for 45% off today. Mention that you got the email for an additional 20% off.
The WS house brand is very good. AC is always the best of course.
Get Staub if you're feeling baller.
Scratches to hell. Also if you put it down too hard...Originally posted by carson blocks
I didn't know this. What is the problem with glass cooktops and cast iron?
enamelled cast iron for the win.
Who makes enameled cast iron pans?Originally posted by dirtsniffer
enamelled cast iron for the win.
.
Last edited by Amysicle; 12-06-2019 at 09:59 PM.
I just did a ton of research on pans, replacing ours at Christmas.
Non-stick - Pick-up the cheap t-fal's and replace them every 1-3 years. Calphalon at Williams Sonoma/Bed Bath and Beyond/Crate and Barrel is well reviewed and was recommended to me by a chef. Anolon Nouvelle Copper at Canadian Tire is another well-reviewed option.
Cast Iron - If you're okay doing some maintenance to season them, Lodge is the way to go, and crazy cheap. For lower maintenance, and slightly lower performing in regards to stick, the Le-Creuset enameled cast iron seems to be the way to go.
Stainless - All-clad.
Through a series of sales and promotions, I picked-up All-clad stainless and Staub enameled cast-iron pans from shop.ca. It seems like both should be for life purchases. Picked up cheap non-stick pans for eggs, but we're trying to move away from them as much as possible, given they're short-lifed and disposable.
We have switched to all cast iron. Not the enameled kind just regular old fashion cast. It's cheap and will last us forever. It takes a little bit of maintenance, but I don't mind it at all. Love them. I do still have a T-Fal pan for eggs, but pretty much everything else we use the cast. Even have a large pizza pan.
It's nice knowing that we will literally never have to buy pans again, and that when we are old and grey we will have the same stuff we were cooking with when we were young. Well..when we are old and grey I guess we will have to pass it on to the kids because the shits heavy as hell - the wife will not be lifting that in her 60s. Haha.
I don't worry about the chemical being released.Originally posted by Seth1968
For those concerned about toxins being released from the Teflon pans:
1) Seriously?
2) Don't tell the NDP
EDIT: 1) There's still some bridges for sale.
I am more worried about wear and tear and coating flakes off. I usually go thru one whenever there is sign of scratches. Usually that's about 4-6 month of use.
I use little to no oil cooking, so that may be why I tend to get more scratches.
Yeah, Canadian Tire as well, usually load up 3-4 whenever they have 70% off.
I do my eggs in my cast, i just spray a little cooking spray down and low low heat them, I like mine sunny side, with no crispy bottom so this way works perfect for me
Make your own and season a cast iron pan/wok.
All clad stainless- bring pan to right temp(a bead of water should dance around the pan), add oil, then food... food doesn't stick.
People make the mistake of having the pan too cold or hot or adding food to hot oil.
Hot pan/cold oil= no stick.
Yup, $9.99 T-fals for me too. I also buy the supercheap fiberglass furnace filters.
Every year or so the pans get chucked, every month in the winter the furnace filters get chucked.
Sometime you spend extra money to get good quality, pans and furnace filters are better on the disposeable/recycleable side imo.
Cocoa $10,000 per tonne.
Got a 12" Lodge skillet for Christmas. Says it's ready to go from the factory (ie: pre seasoned) but after using it a couple times now I have my doubts how good it is. Definitely needs more bacon cooked on it first
Ultracrepidarian
season it right away, although be ready for your kitchen to smell metal for a whileOriginally posted by msommers
Got a 12" Lodge skillet for Christmas. Says it's ready to go from the factory (ie: pre seasoned) but after using it a couple times now I have my doubts how good it is. Definitely needs more bacon cooked on it first
bought a 10" Lodge skillet as well over the Xmas holidays w/ lid for $60 on amazon, tried cooking an egg but it stuck on the pan so I immediately seasoned it afterwards, vegetable oil all over and in the oven for 1 hour at 350F.
my boss suggested using peanut oil so I might give that a try the next re-season.
Cooked me a steak few days ago and one of the best I've had
IMG_5532 by Earl Dieta, on Flickr
Staying on topic, I bought this lagostina non-stick skillet back in march at the bay and have had good luck with food not sticking in it.
http://www.thebay.com/webapp/wcs/sto...53-0401-30--24
little bit of olive oil and then eggs sunny side up.
I also don't use soap to clean it very often either, just wipe it with paper tower and a little bit of water.
Last edited by taemo; 01-08-2016 at 08:51 AM.
Good call, Earl. Have you cooked any eggs since?
Ultracrepidarian