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Thread: Non-stick pan really isn't. Shit sticks all the time.

  1. #1
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    Default Non-stick pan really isn't. Shit sticks all the time.

    So, for my daily cooking, I prefer to use a non-stick pan.

    So, a couple of boxing days ago, I bought myself two very nice looking Henkels Non-stick frying pans. I am pretty sure these are the "VistaClad" line, although that's not written on them anywhere, and I don't have any of the packaging. They are heavy and feel really well made. I am careful using these, and don't use metal utensils, and only "non-stick safe" scrubbing sponges. Never been put in the dishwasher.

    Now, the problem is that stuff DOES stick to them. the problem was apparently right away, although it seems to be getting worse. Frying eggs, chicken or pork, I'm 100% guaranteed to have the food stick to the pan. Worst of all, they are really hard to clean. This doesn't make sense to me. There are little bits of black stuff that seem to have embedded in the "pores" of the surface. no amount of scrubbing will take them off.

    Looks like this:
    click for larger version
    » Click image for larger version

    I've started using more oil or butter in my cooking, but that seems like a poor solution, and it has only reduced the problem, not eliminated it.

    I've had cheap pans that were extremely non-stick and easy to clean, although I find that the cheaper wal-mart type don't last more than a few years.

    Thoughts?

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    Do you season them ever? (no clue about these 'ceramic' ones you have.

    Lots of good reviews on Heritage "The Rock" pans for your next one.

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    I mostly gave up on these pans UNLESS i am doing something low temperature like crepes (which dont stick).

    Otherwise, its stainless steel all the way.

    That and less heated plastic gases has to be better overall.

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    I've never had any problems with my T-Fal Non-Sticks (Canadian Tire special). I have one that I have used for the past two years and only recently I've been having issues with sticking, I just use a quick spray of avocado oil and its all good

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    Those ceramic non-stick pans are garbage.

    My wife bought one and it was only a matter of weeks before we tossed it.

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    Originally posted by Neil4Speed
    I've never had any problems with my T-Fal Non-Sticks (Canadian Tire special). I have one that I have used for the past two years and only recently I've been having issues with sticking, I just use a quick spray of avocado oil and its all good
    These are the only ones that ever seem to work for me too.

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    Man the old school style black Teflons are where its at for real non stick. The only thing that actually works.

    That being said. Use more oil i guess. At least oil tastes good lol.

    I got a set of the lagostina ravenas as a wedding present which are this style and I love them.

    I still have my old T fal on a top shelf just in case. Canadian tire special as well lol.
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    All my non-sticks are tfal, no issues whatsoever with food sticking.
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    Go to a cast iron and you'll never regret it. Just take care of it

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    I use the generic Williams Sonoma brand no stick pans for things like eggs
    SS or cast iron for everything else. Sorry OP, I'm not very helpful.
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    I dont get it. As price goes up, demand goes up?

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    I got some Tramontina pans from Costco earlier this year and they have been great. Make sure to read the care instructions. I don't know if this applies to non-stick in general, but the ones I bought are supposed to be seasoned with oil now and then, and specify to never use a spray on oil because the propellants will ruin the surface.

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    I've got a few of the T-Fal pans from Canadian Tire (they're always on sale for 50-75% off, so don't buy at full price). I can't cook worth a shit and have destroyed all my other non-stick cookware (sometimes on the first try), but the T-Fals are holding up for 2 years of abuse now and still look new. Look for the ones with the really thick base and the temperature dot.

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    I have the exact same Henckels Stainless Steel pan with the Ceramic coating. It is awful now. I've only had it a few months, but it sticks so bad. What a waste of money. I thought I'd pay good money for a nice pan but it began sticking after a few uses. Maybe ceramic coatings aren't that great for non-stick? I got this pan because Teflon coating will eventualy peel off and also releases PFOA which has long-term health concerns.

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    The ceramic pans are shit. Total scam.

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    Originally posted by jwslam

    Lots of good reviews on Heritage "The Rock" pans for your next one.
    We have had a couple of those ones for ages, they are great and pretty darn cheap at CT.
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    I used to go through a couple non-sticks a year until I switched to pans with Dupont (Chemours) Teflon Professional coatings on them. One of my chef friends recommended the line to me after I told her about burning through non sticks.

    I have no idea how they did it but that stuff is pure magic. By far the best coating I have ever used. Still going strong after 3 years and dishwasher only usage. I have also tried the Teflon Platinum Plus coating and found it to be good but not as long lived (died after 2 years).

    Hunting around for pans with these coatings is tough, Ikea does carry a relatively cheap line with them though! I know TFal has a couple offerings with the coating as well.

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    Eek. I just bought a set of anodized aluminum pans to replace the cheap T-Fals purchased from the Bay over 5 years ago.

    I'll report back on how they're handling eggs this weekend.

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    My All-Clads have lasted the longest with my pans still working really well after almost 3 years. Le Creuset is pretty good as well.

    The rest of the brands that I have used were crappy and things start sticking to them in under a year.

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    Originally posted by Neil4Speed
    I've never had any problems with my T-Fal Non-Sticks (Canadian Tire special). I have one that I have used for the past two years and only recently I've been having issues with sticking, I just use a quick spray of avocado oil and its all good
    The T-FAL Professional has been highest rated in several non-stick comparisons on America's Test Kitchen (yea I watched almost a whole season on Netflux haha)

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    I have that exact pan and the exact same problem... The thing was great for the first bit and then quickly went to shit. As mentioned above you need to be careful with your oil selection....something I only figured out after i started trying to figure out why the pan was sucking. I used it to sear short ribs once. The combination of crap oil and high heat super f'd it. It's dissaponting because it wasn't cheap.

    I've gone back to my stainless steel pans mostly. Frankly the stainless is easier to clean, at least I can just give it hell when the food sticks vs trying to baby the finish while still trying to remove stuck on food. I just keep a run of the mill Teflon pan for eggs and the like. I'm better off replacing a $20ish pan every few years vs a $100+ pan just as often!

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