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  # 1029453 22-Apr-2014 22:50
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We have a set of Circulon pans we bought 15 years ago in the UK that remain non stick and are still in daily use. Pretty expensive - probably approaching $750 or so equivalent - but although  the dishwasher has stripped the anodised coating on the outside, the insides are just fine!





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  # 1029454 22-Apr-2014 22:53
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sonyxperiageek:
richms: You put the cheese in and let it melt and then put the toast on top.


I do it the other way around.. put the un-toasted bread on, then put the cheese on top = Toasted Cheese bread!


^ basically an american grilled cheese - nom nom

all this non-stick stuff eventually turns to crap.

real cooks use good ol' cast iron frypans

:)

 
 
 
 


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  # 1029455 22-Apr-2014 22:54
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So on the topic of non-stick pans, what brand and what shop here have the best non-stick pans around? Don't worry about cost, just wondering what ones will last quite a while?




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  # 1029456 22-Apr-2014 23:00
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What do professional chefs use both at home and commercially? I would trust what they think was best.

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  # 1029460 22-Apr-2014 23:04
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I got a stone looking one at the warehouse when they had some "all fry pans under $x " promo. I think it was normally 90 and I paid 30 or something.

It works. It doesn't freak out when it's really hot like teflon ones.




Richard rich.ms

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  # 1029462 22-Apr-2014 23:10
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richms: I got a stone looking one at the warehouse when they had some "all fry pans under $x " promo. I think it was normally 90 and I paid 30 or something.

It works. It doesn't freak out when it's really hot like teflon ones.


Aren't most of them teflon, but the teflon like material  just  goes under different brand names?

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  # 1029477 22-Apr-2014 23:29
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ilovemusic: all this non-stick stuff eventually turns to crap.

real cooks use good ol' cast iron frypans

:)


Not sure I fit in to the 'real cooks' category, but I've replaced almost all of our frying pans with cast iron pans. Kept a couple of non stick as spares, but they're rarely used. Cast iron is great with gas.

 
 
 
 


gzt

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  # 1029479 22-Apr-2014 23:44
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mattwnz: What do professional chefs use both at home and commercially? I would trust what they think was best.

The way a professional chef cooks and the ways an average person cooks are completely different.

Edit: Cast iron for the average person win and also incredibly incredibly efficient once you know how to use them properly.

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  # 1029489 23-Apr-2014 00:54
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Get a skillet (cast iron). Then when some muppet uses soap on it you just oil it up and blast it upside down at the highest temp your domestic oven goes and it's like new again.

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  # 1029535 23-Apr-2014 07:54
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I can't stand those Stonedine Ads, that guys screechy voice could drive me to do harm, probably with a stonedine pan.




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  # 1029568 23-Apr-2014 08:38
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Geektastic: We have a set of Circulon pans we bought 15 years ago in the UK that remain non stick and are still in daily use. Pretty expensive - probably approaching $750 or so equivalent - but although  the dishwasher has stripped the anodised coating on the outside, the insides are just fine!


We have all circulon cookware, pots and pans. My first pan lasted two years before it lost its non-stick coating, they replaced it. It is expensive, but Stevens regularly sell it at 50% off, taking a $200 - $300 pan down to slightly more reasonable levels.

I doubt ours will last 15 years, but it outlasts tefal and similar pans easily.

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  # 1029655 23-Apr-2014 10:26
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I have found that all non stick products on average last about 12 months irrespective of purchase price, so we buy the cheapest usually from Farmers or Stevens and biff them out when they start to stick.




Mike
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The views stated in my posts are my personal views and not that of any other organisation.

 

There is no planet B

 

 


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  # 1029715 23-Apr-2014 12:06
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Many years ago in the US I went to a Saladmaster Hosted dinner at a friends house.

I'm as wary of "network marketing" gimmicks as anyone, but I was impressed and ended up buying a set.

Amazingly they're not only as good as promised, but the “lifetime warranty” has turned out to be exactly that.

I'd buy them all over again, in spite of the seemingly high price.

“Non stick” is often also an attribute of the surfaces attachment to the pan.

Decent quality stainless steel and cooking with gas makes cleaning easy and cooking fun.

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  # 1029743 23-Apr-2014 13:07
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So what materials are best for a pan etc.? I'm seeing one that comes up most is cast iron?




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  # 1029748 23-Apr-2014 13:16
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This from an aussie review site on Stonedine:  "Its non stick for about 2 cooks and then it turns into fly paper."

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