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When you like to cook, you tend to collect the tools that will make your life easier. Some take pride in doing everything in a cast iron skillet or a wok, others have everything that leaks from Ron Popeil's mind. While I prefer a select number of pans and knives, I do have one guilty purchase; the dreaded non stick pan.
Some cooks loathe these little Teflon wonders. Unlike an nice steel skillet, you can't do everything in them. They really aren't good at high heat. They require non metallic implements to be used with them. They even break down over time. So why use them?
There are some things that can go put a death grip on a cooking surface, quickly. Eggs, in particular, can be sneaky. Sugar has it's own charm. Classic techniques often involve floating the super glue of protein on top of the lubricant of fat. Sometimes there isn't enough fat, or the sticky stuff dodges, and ugliness ensues. I've made omelets on steel, they're a challenge; on non-stick they're a joy.
What brought all this on? I just realized that my little omelet pan is still going, after over two years. The handle was starting to come loose and I tightened it up, good as new. These pans usually only survive a few months. This particular one has gone beyond the call, having been beaten up, dropped, punted, and generally abused more than any pan I've ever owned. (![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
loosecannon doesn't like non-stick pans...)
The pan is Italian, I picked it up at huge wine making supply that apparently padded their imports with cookware. When I think omelets, Italy doesn't spring to mind (frittatas are different). I'd post the brand, but that's worn off. I think I paid $8 for the thing.
Some cooks loathe these little Teflon wonders. Unlike an nice steel skillet, you can't do everything in them. They really aren't good at high heat. They require non metallic implements to be used with them. They even break down over time. So why use them?
There are some things that can go put a death grip on a cooking surface, quickly. Eggs, in particular, can be sneaky. Sugar has it's own charm. Classic techniques often involve floating the super glue of protein on top of the lubricant of fat. Sometimes there isn't enough fat, or the sticky stuff dodges, and ugliness ensues. I've made omelets on steel, they're a challenge; on non-stick they're a joy.
What brought all this on? I just realized that my little omelet pan is still going, after over two years. The handle was starting to come loose and I tightened it up, good as new. These pans usually only survive a few months. This particular one has gone beyond the call, having been beaten up, dropped, punted, and generally abused more than any pan I've ever owned. (
loosecannon doesn't like non-stick pans...)The pan is Italian, I picked it up at huge wine making supply that apparently padded their imports with cookware. When I think omelets, Italy doesn't spring to mind (frittatas are different). I'd post the brand, but that's worn off. I think I paid $8 for the thing.
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From:
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especially since I had to wait so long for them... when I had canaries, I couldn't use nonstick because they emit fumes which kill small birds.
Nuff said, I guess. I'm still saving up for some stupendo nonstick Calphalon.
From:
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It transfers heat oddly, and is least able to retain its coating.
Look at le-creuset, and oddly, at macy's house brand, tools of the trade.
It does depend a lot on your cooking style, whether you need something heat-responsive for flash cooking, or are a low and slow type of cook.
Unfortunately, almost no non-stick is actually good at low and slow, because... well, Im not a canary, but- you know. Fumes dont make the food better in my book.
PErhaps a well seasoned cast iron? Weighs a little more than a calphalon, but holds a really good surface if well attended, and rather satisfying to use.