another for 'rock' pans from CT
another for 'rock' pans from CT
Necro bump for cheap Canadian tire t-fal pans. I went to these, and I have been happy this whole time.
On sale for daddy day.
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Good prices but I find that T-Fal chips and scratches too easily even with wooden and silicone utensils.
They won't last forever, but for that price, worth it for many people.
I can eat more hot wings than you.
If anyone has some time on thier hands, ready the whole thread. I had expensive pans, and I was unhappy. Now I have cheap pans, and I'm happy. Have had no issues with chipping coating or anything either.
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The T-Fal website doesn't say what the coating is. Assuming it is Teflon, eating it adds nothing to the flavour of my dishes and gives me itchy bum. It is also only safe to 175C/350F, frying temp, which is not very high.This quote is hidden because you are ignoring this member. Show Quote
This entry level All-Clad 2 piece set is on sale at the bay for $79.99. PFOA-free nonstick coating. Safe to 500F. I have these (have never used the 8" pan and don't need it if anyone wants to buy it from me). It's a lot more durable than the T-Fal (owned a variation a long time ago) and will last much longer. My All Clad D5 non-stick lasted about 4 years. It was still acceptable and could probably drag it out for another year, but you can see the wear. These ones are cheaper so probably 3 years? The T-Fals I had lasted about 9 months each on wooden and silicone utensils, hand washed.
https://www.thebay.com/product/all-c...r=BLACK_SILVER
Last edited by The_Rural_Juror; 06-06-2020 at 06:37 PM.
a bit of a bump.
My ceramic pans are nearing the end of their life (~3-5 years of regular use). One of them is cracked heavily and needs to be replaced while the other one is starting to chip. The non stick pan is the only 'disposable' piece of cookware that we regularly use and maybe it's the west-coast attitude now, but it just feels like a waste to replace it every few years. All of our other cookware should last the rest of our lives being that they are cast iron, ceramic coated cast iron, or stainless steel.
Did some online research and am going to try a carbon steel pan next from Matfer Bourgeat - shipment should be arriving today. Since we currently already use cast iron, i'm not concerned with the extra work required to season and different cleaning needs. Will post an update after i've seasoned it and fry an egg.
Langostina Bianco White Ceramic (old pans): https://www.canadiantire.ca/en/pdp/l...-1427092p.html
Matfer Bourgeat Carbon Steel (new pans): https://www.amazon.ca/Matfer-Bourgea...000KEJQJ2?th=1
I give these as gifts, 100% of the recipients say it's THE best pan they've used:
http://www.willowcreekforge.com/home...age=shop--pans
Originally posted by SJW
Once again another useless post by JRSCOOLDUDE.
Originally posted by snowcat
Don't let the e-thugs and faggots get to you when they quote your posts and write stupid shit.^^ Fact CheckedOriginally posted by JRSC00LUDE
I say stupid shit all the time.
I need that Paella pan in my life
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
I believe I heard of him from this site, who knows maybe it was back in this thread year's ago haha.This quote is hidden because you are ignoring this member. Show Quote
They're beautiful though, and if you season them to his direction they function flawlessly. Lifetime pans.
Originally posted by SJW
Once again another useless post by JRSCOOLDUDE.
Originally posted by snowcat
Don't let the e-thugs and faggots get to you when they quote your posts and write stupid shit.^^ Fact CheckedOriginally posted by JRSC00LUDE
I say stupid shit all the time.
If you guys wanna clean these pans make a paste out of baking soda and scrub em with that. All that black shit will come off but you'll end up tossing those pans for cheapie ones anyway so forget what I say.
How do you guys store these carbon steel pans? If they're supposed to stay seasoned and you cannot wash them with more than just hot water, don't they stink or get that rancid oil smell over time?
That is one thing that is stopping me from transitioning from non-stick.
My wife is terrible with scratching the coating off of the cheap pans. Bought her a set of "The Rock" pans and they are amazing. Stand up to her metal utensils and are very non-stick. Year 3 and going strong. Go on sale a crappy tire every once and a while.This quote is hidden because you are ignoring this member. Show Quote
I have a couple rock pans as well, they're good but still have a non-stick coating. I got a carbon steel wok but it's a fucking pan in the ass to maintain unless you use it every day or hang your pans in the air so they don't get your drawers all smelly or dirty.This quote is hidden because you are ignoring this member. Show Quote
I currently use a small amount of soap when i'm cleaning cast iron (seasoned with flax seed oil). I expect if I season carbon steel the same way i'll end up cleaning the same way... famous last words maybe.
Didn't read thread.
Just here to plug "Rock" pans.
The end.
I'm still really happy with the All-Clad nonstick set posted above. We use at least one of the two literally every day. Don't think i'd pay full price for it, but for the sale price it was def worth it and would recommend.
One thing I have noticed is the unhealthier butters/oils like butter, margarine, or PAM spray seem to be better for priming the pan than things like avocado oil or olive oil.
We've been using the dark red colored Paderno non stick pans from Canadian Tire for years, can get a decent sized pan for ~$20ish throughout the year.
Good non stick and cheap enough to replace when they've reached end of life/scraped up.
I mean I'm no rocket-scientist-EIT, but does this really surprise you?This quote is hidden because you are ignoring this member. Show Quote