sharlag
Drama Llama
I like my artsy with a little bit of fartsy.
Posts: 6,580
Location: Kansas
Jun 26, 2014 12:57:48 GMT
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Post by sharlag on Aug 9, 2014 14:50:24 GMT
Are the more accomplished chefs anti-Teflon?
(Not sure how to categorize 'accomplished chefs'-- the people respected in the world of cuisine...perhaps?)
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Post by brina on Aug 9, 2014 14:58:52 GMT
Most professional kitchens have little to no non-stick cookware.
I did a cooking class once where we made scallops. The teacher, who has owned some nice restaurants, said that she keeps one high quality teflon pan that she only uses for certain delicate foods like scallops but stressed that she rarely pulled it out.
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Deleted
Posts: 0
Oct 10, 2024 4:25:38 GMT
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Post by Deleted on Aug 9, 2014 15:00:48 GMT
I think most people who cook well know how to cook food properly without it sticking, and other cooking surfaces (cast iron, stainless steel, enamelled cast iron) are preferable to non-stick surfaces because of the way they cook food.
I have one non-stick pan and the only thing I use it for is crepes.
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Post by Eddie-n-Harley on Aug 9, 2014 15:04:56 GMT
The coating on teflon pans can also break down and flake off after a while. I wonder if that plays a role in professional kitchens.
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Post by JustKim on Aug 9, 2014 15:05:06 GMT
I am not sure about the professionals, I am not one, but I recently needed to replace mine and got the calphalon unison. Love those pans. Macy's put them on a great sale. I can fry an egg with no oils at all. I like the non stick for certain things that I don't want cooked in oil.
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marimoose
Pearl Clutcher
Posts: 3,282
Jul 22, 2014 2:10:14 GMT
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Post by marimoose on Aug 9, 2014 15:08:23 GMT
I would love to get rid of everything that is nonstick in my kitchen. My dh loves the stuff but always seems to break the rules in what can be used on them and then they get messed up. Add kids to this and you can see where this is going. I always grab the other pans first.
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Post by leannec on Aug 9, 2014 15:12:51 GMT
I think most still use them to cook eggs but that's about it ...
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Deleted
Posts: 0
Oct 10, 2024 4:25:38 GMT
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Post by Deleted on Aug 9, 2014 15:12:52 GMT
Most professional kitchens have little to no non-stick cookware. I did a cooking class once where we made scallops. The teacher, who has owned some nice restaurants, said that she keeps one high quality teflon pan that she only uses for certain delicate foods like scallops but stressed that she rarely pulled it out. This is my understanding, also.
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BarbaraUK
Drama Llama
Surrounded by my yarn stash on the NE coast of England...............!! Refupea 1702
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Jun 27, 2014 12:47:11 GMT
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Post by BarbaraUK on Aug 9, 2014 15:27:52 GMT
I think most professional kitchens use non teflon pans because of the amount of washing and high temperatures their equipment is subjected to.....and teflon pans would be useless within a short period of time used in those circumstances.
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sharlag
Drama Llama
I like my artsy with a little bit of fartsy.
Posts: 6,580
Location: Kansas
Jun 26, 2014 12:57:48 GMT
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Post by sharlag on Aug 9, 2014 15:33:10 GMT
I would love to get rid of everything that is nonstick in my kitchen. My dh loves the stuff but always seems to break the rules in what can be used on them and then they get messed up. Add kids to this and you can see where this is going. I always grab the other pans first. Ours get damaged pretty fast, too. I don't like having tools that I have to be really careful with.
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grinningcat
Pearl Clutcher
Posts: 4,663
Jun 26, 2014 13:06:35 GMT
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Post by grinningcat on Aug 9, 2014 15:56:55 GMT
I don't know of any professionals that use non-stick. I haven't moved over my good stuff yet so I've been using non-stick and I cringe every time I use it, like I am letting my training down or something. I think the non-sticks are really the domain of the home cook not the professionals.
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YooHoot
Pearl Clutcher
Posts: 3,432
Jun 26, 2014 3:11:50 GMT
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Post by YooHoot on Aug 9, 2014 16:03:07 GMT
I'm this close to replacing some of my cooks essentials from QVC. I've had it for 12+ years. Works fantastic but I've noticed scrapes and dings on the teflon.
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Post by Crack-a-lackin on Aug 9, 2014 16:23:46 GMT
I'm this close to replacing some of my cooks essentials from QVC. I've had it for 12+ years. Works fantastic but I've noticed scrapes and dings on the teflon. You've had non-stick pans for 12 years??? Even when I take really good care of mine they only last a couple years. Maybe I should buy cooks essentials next time! I prefer cast iron or stainless but there are times when it's just easier to use the non-stick pans. I agree with others that they are considered less professional and more home cook.
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Post by 5peanutsnana on Aug 9, 2014 16:33:56 GMT
I don't know if professional chefs use them, but they certainly sell and endorse non stick cookware on QVC and HSN. I don't use Teflon, but I do like the ceramic coated ones (Green Pans etc.) for certain things. Clean up is a breeze.
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YooHoot
Pearl Clutcher
Posts: 3,432
Jun 26, 2014 3:11:50 GMT
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Post by YooHoot on Aug 9, 2014 16:38:04 GMT
I'm this close to replacing some of my cooks essentials from QVC. I've had it for 12+ years. Works fantastic but I've noticed scrapes and dings on the teflon. You've had non-stick pans for 12 years??? Even when I take really good care of mine they only last a couple years. Maybe I should buy cooks essentials next time! I prefer cast iron or stainless but there are times when it's just easier to use the non-stick pans. I agree with others that they are considered less professional and more home cook. Yep! I know it's been 12 years because I bought them when dd was 2 (she's 14). The frying pans get the most wear. But they have held up great! My mom has them and I bought a couple sets as wedding gifts.
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Post by sisterbdsq on Aug 9, 2014 16:43:18 GMT
I don't use them. Don't think I've had any since I got my first set of cookware when I moved out of Mom's. SO (chef) doesn't either.
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Post by gardengoddess on Aug 9, 2014 16:45:02 GMT
We have a professional grade non-stick All-Clad skillet along with the All-Clad stainless steel we use. A few years ago, we were tired of buying sets that never lasted, so we identified which pots and pans we used on a regular basis and replaced those few with really good All-Clad stuff...we were able only have to purchase a 12" stainless steel deep skillet, a 12" non-stick skillet and two different size All-Clad stainless steel pots...the larger has a pasta basket insert. We also use a a 10" Lodge cast iron skillet. Everything else we donated to a local homeless shelter and the best part was the space we gained by getting rid of stuff we didn't use very often.
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back to *pea*ality
Pearl Clutcher
Not my circus, not my monkeys ~refugee pea #59
Posts: 3,149
Jun 25, 2014 19:51:11 GMT
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Post by back to *pea*ality on Aug 9, 2014 16:45:51 GMT
I use everything. All Clad, Le Creuset, non- stick, I even have a clay pot that you soak in water, put in a cold oven.
My son lives in an off campus apartment and he is using my original Farberware I got 30 years ago when I got married.
A lot of the chefs on tv have cookware that they pimp on QVC.
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BarbaraUK
Drama Llama
Surrounded by my yarn stash on the NE coast of England...............!! Refupea 1702
Posts: 5,961
Location: England UK
Jun 27, 2014 12:47:11 GMT
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Post by BarbaraUK on Aug 9, 2014 16:50:18 GMT
I'm this close to replacing some of my cooks essentials from QVC. I've had it for 12+ years. Works fantastic but I've noticed scrapes and dings on the teflon. exactly! I've had my QVC Cooks Essentials non-stick pans for about 10 years and they have been fantastic but I'm starting to notice scrape type marks on some of them now! Next pans won't be Teflon coated though.
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Post by Lindarina on Aug 9, 2014 16:59:51 GMT
I used non-stick for a few years, but got really tired of the bad quality (and that goes for the expensive ones as well), having to be careful with them and some bad results. Cooking Bechamel sauce in a non-stick pan will give you brown spots in your sauce. The sauce will still burn a little, but the burnt bits will not stick to the pan, they will join the sauce I went back to cast iron and stainless steal, and I haven't regretted it for a moment.
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Sue
Pearl Clutcher
Posts: 3,240
Location: SE of Portland, Oregon
Jun 26, 2014 18:42:33 GMT
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Post by Sue on Aug 9, 2014 17:27:15 GMT
I use Teflon coated frying pans for a few items but mostly stick to using my pots and pans, purchased 35 years ago, made of 7-ply stainless steel. They are as good as the day they were purchased, totally flat bottoms, etc. They were expensive for us at the time but we've gotten our monies worth many times over, unlike those nearly disposable teflon coated sets.
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Post by scrappinmom3 on Aug 9, 2014 17:42:13 GMT
I agree that the pro chefs don't seem to use non stick. Imho though, I think you should use whatever you are comfortable with. My main set is Revere stainless with copper bottoms that I got when I got married 31 years ago and I still love it. I have a ceramic cast iron that I love and a couple of stainless from Macys that are great. I do have a non stick that I mostly use for eggs. My kids prefer to cook in non stick.
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caro
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Jun 26, 2014 14:10:36 GMT
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Post by caro on Aug 9, 2014 20:33:07 GMT
I have a set of Calphalon pans that are 15 years old and have HS up great. I don 't use high heat with them and use rubber utensils. I have coated cast iron for saute and frying. My next set will be All-Clad.
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tracylynn
Pearl Clutcher
Posts: 4,899
Jun 26, 2014 22:49:09 GMT
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Post by tracylynn on Aug 9, 2014 20:50:45 GMT
I think most people who cook well know how to cook food properly without it sticking, and other cooking surfaces (cast iron, stainless steel, enamelled cast iron) are preferable to non-stick surfaces because of the way they cook food. I have one non-stick pan and the only thing I use it for is crepes. This! I have one non-stick as well and do use it for eggs even though I can cook eggs in a stainless steel pan - I'm just usually not patient enough at breakfast to wait for the right heat, etc, to do that. It took me awhile to learn how to cook with stainless steel without everything sticking, but there are tons of videos on youtube and lots of online instructions!
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akathy
What's For Dinner?
Still peaing from Podunk!
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Location: North Dakota
Jun 25, 2014 22:56:55 GMT
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Post by akathy on Aug 9, 2014 21:04:17 GMT
I use nonstick cookware and am considered a good cook. I also prefer an electric stove ETA: I've been to quite a few cooking classes in the last 18 months and surprisingly enough almost all of them used nonstick pans.
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Post by moveablefeast on Aug 9, 2014 21:45:42 GMT
I guess I'm not worried about what the pros use - I want to use what works for me.
So I have some stainless, some nonstick, some Le Creuset, and a clay pot.
I use nonstick for eggs, primarily, and pancakes. I learned to make eggs in stainless back when I sold La Cornue. It's just simpler for me to use nonstick for those things now.
It's fine. I am not a professional chef in a restaurant kitchen. I am a fairly adventurous and reasonably good home cook in my personal kitchen. I use the right tools for that job.
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Post by ~summer~ on Aug 9, 2014 21:55:03 GMT
I think so.
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Post by donna on Aug 9, 2014 22:48:00 GMT
My main pans are the Revere ware copper bottom pans I got 27 years ago. I love that stuff! My friend who sells Pampered Chef keeps telling me I need to get some of their cookware, but I am happy with what I have.
We have a few non-stick frying pans. I don't like that you have to be so careful with them.
We also have some cast iron pans that I love. Heck, I think I love my cookware more than actually cooking!
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GiantsFan
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Jun 27, 2014 14:44:56 GMT
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Post by GiantsFan on Aug 9, 2014 22:54:22 GMT
I'm this close to replacing some of my cooks essentials from QVC. I've had it for 12+ years. Works fantastic but I've noticed scrapes and dings on the teflon. We have Cook Essentials too. Got it on a TSV and it has really lasted.
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Post by lorieann13 on Aug 9, 2014 23:47:26 GMT
I use ceramic coated skillet for eggs, ground turkey, pancakes, sausages, and anything else that requires a non stick surface.
I got rid of my tephlon skillet a year and half ago and am so glad I did.
I got mine at Kohl's and it is Food Network brand. $35 on sale (40% off). Cleans beautifully!
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