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 23:53:20 GMT
. 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  My eyesight isn't the greatest, but I've never seen brown spots in my white sauce that I always cook in a teflon pan. |
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Post by cmpeter on Aug 10, 2014 0:12:22 GMT
No non-stick here. I cook just about everything in my stainless, including eggs. I don't like the idea of bits of Teflon wearing off into my food.
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Oct 10, 2024 4:25:08 GMT
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Post by Deleted on Aug 10, 2014 0:15:56 GMT
I have hard anodized pans that I bought from Sam's Club about 7-8 years ago. They are non-stick and have held up really well. I use them regularly and I'm a decent cook, but no professional.
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Post by keknj on Aug 10, 2014 0:20:14 GMT
I just bought a new non-stick pan today. I've been making some skillet dishes from America's Test Kitchens the last week or so and they recommended a non-stick pan.
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Post by grammyj64 on Aug 10, 2014 0:22:41 GMT
Professional chefs have other people to do the cleanup. I don't, so it's non-stick for me.
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Post by anxiousmom on Aug 10, 2014 0:27:50 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. I have some really expensive pots and pans but for some really strange reason picked up a couple of revere pots for me. I grabbed one over a holiday when everything else was dirty and never looked back. I love those things, they are like the workhorse of the kitchen. I know people tend to turn their noses up at them, but they cook evenly, they boil water quickly and aren't too heavy to pick up when they are full. |
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Post by rumplesnat on Aug 10, 2014 0:29:04 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. My parents got me a huge Cooks Essentials set about 12 years ago as well. They have a lifetime warranty from QVC...we've sent scratched pans and ones that have lost their non-stick back 3 times and they always send us new replacements (actually, they've been upgrades since the originals are so old) for free...we only pay to ship them back, so for $12-$18 postage (depending on what/how many items I'm returning), I get new pots and pans! |
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Post by Lindarina on Aug 10, 2014 8:10:53 GMT
. 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 My eyesight isn't the greatest, but I've never seen brown spots in my white sauce that I always cook in a teflon pan. Maybe the Bechamel isn't the worst sause. Maybe I'm just too careless cooking it  . I used that one as an example because everyone knows what it is. But a staple in our kitchen is a porridge made from rice and milk that needs to boil for some time. It's hopeless to try and make it in a teflon pot. It takes a second for the milk to burn just a bit, and that tiny brown bit comes off and floates in the white porridge. Maybe my fellow countrymen have solved the puzzle on how to avoid this problem, but I doubt it. The market for microwave porridge has been blooming lately |
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Post by peasful1 on Aug 10, 2014 23:29:02 GMT
I'm not a pro so I like to use non stick for eggs, quesadillas, pancakes. I use enamel coated cast iron especially for anything tomato based. I use SS to boil water for pasta, potatoes and non-tomato-based soups. All kinds of tools serve a purpose and unless you're running a full-on commercial kitchen, I don't think it matters if your arsenal of equipment matches a pro's.
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Post by gale w on Aug 13, 2014 21:35:37 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. I like the sound of that. I have almost all stainless pans but I keep a couple of nonstick (ceramic type) for eggs. But even so the eggs stick in them quite a bit, even using oil. |
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Post by anniefb on Aug 13, 2014 21:41:14 GMT
I have a mixture - non-stick frypans and wok and Le Creuset enamel saucepans. I agree about using what you're comfortable with.
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Post by anniefb on Aug 13, 2014 21:41:54 GMT
I have a mixture - non-stick frypans and wok and Le Creuset enamel saucepans. I agree about using what you're comfortable with.
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Post by Tamhugh on Aug 13, 2014 21:51:46 GMT
I have anodized pots and pans and I have had them for a long time. Mine have no scratches or dings, and they are a breeze to clean up.
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Post by moosedogtoo on Aug 13, 2014 23:36:47 GMT
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Oct 10, 2024 4:25:08 GMT
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Post by Deleted on Aug 13, 2014 23:44:46 GMT
I got some scanpan nonstick pans from Sur la Table for Christmas. They are the best I've ever owned! Just the right weight, and I can use any utensils with them. Not a scratch or a nick yet, although it's been less than a year -- I'm very hard on cookware.
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Post by pelirroja on Aug 22, 2014 10:18:38 GMT
Pro chefs don't use non-stick cookware. They cook at extremely high temperatures and keep the pans moving to prevent sticking. No PAM cooking spray, no teflon skillets. I sold restaurant equipment to chefs for several decades so I've seen a lot in the back of house but I never saw non-stick cookware. Blasphemy! |
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. I used that one as an example because everyone knows what it is.
