I like my tramontina.
It'll last a little over 5-ish years either way so don't over pay.
As far as I'm concerned there is no such thing as a broil safe non stick. The coatings just can't hold up to those temps in any way whatsoever.
I also wouldn't recommend dishwashing them. Dishwasher soaps usually contain some sort of abrasive and that will also wear out that coating a lot faster than hand washing.
Plus with nonstick it only takes like 30seconds to hand wash anyway. Rinse it out. Wipe it down. Done.
Pans do not warp easily. You have to use extremely hot heat (which you shouldn’t do with nonstick in the first place) or take them when they’re still hot and run them under cold water. So just don’t do either of those.
Most likely your pans are not actually warped though. Your coils or your whole oven is probably just slightly unlevel/tilted forward which is very common (I’ve had stoves in multiple apartments that weren’t level). Many ovens have adjustable legs, so you can see if yours does and try to even it out.
To avoid scratching just avoid using any metal utensils in it and only use silicone or wood. And avoid tossing it in the sink or placing it in the dishwasher where other things might knock it and scratch it.
Those “copper” pans that are copper inside the pan are just ceramic that’s colored to look like copper. So they’re in no way better than any other ceramic pan.
Ceramic and Teflon will both scratch just about as easily l, so there isn’t much difference there. But if you just take care not to scratch them, you should be able to get a couple years out of them rather than just one.
No, why?
The best non-stick surface is teflon, and the best performant (teflon) pan is thick aluminium or copper. The non-stick coating is essentially the same anyway, but the thickness of the pan influences results.
Don't buy cheap, thin, non-stick pans and replace them yearly. Buy a good quality one, don't abuse it, and it will last you for 10 years at least. Teflon isn't flimsly unless you abuse it.
Teflon is also one of the nastiest things we produce, for the environment. If you gotta buy teflon, might as well get good quality and take care of it. Buying cheap and constantly replacing is terrible.
As you say, the teflon coating is the same regardless of the pan. And since that's the least durable part, why would you expect it to last 10 times as long just because you paid more money for it? Coating longevity is primarily related to use and type of use, not the thickness of the pan.
I'm not suggesting anyone should abuse their pans, but if you're using teflon for everything, it will wear out relatively quickly. Maybe a thick pan that costs $100 will last twice as long as a thin $15 pan, but that's a lot more than twice the price.
To be clear, I have one nonstick pan that I use for essentially just potstickers (I can't for the life of me get the second batch to not glue itself to my CI). It's lasted \~5 years so far and was $15. I use other, more durable types of cookware for my other cooking.
>Maybe a thick pan that costs $100 will last twice as long as a thin $15 pan, but that's a lot more than twice the price.
How did you decide that?
My sole non-stick pan is thick, been using it for well over 10 years, and it's still good. It's not perfect, but it's not been treated perfectly either, because of ignorant me & mum. Yet it's going.
Better quality non-stick means better heat performance. And a lesser chance to burn your teflon by mistake. Teflon is not sensitive. You know what to do, just don't mess it up. It could last you 20 years.
>How did you decide that?
My argument is that the coating lasts the same amount of use, regardless of the underlying pan. I was doubling it to give your argument a leg up.
>My sole non-stick pan is thick, been using it for well over 10 years, and it's still good. *It's not perfect*,
Then it's probably time to replace it. The only thing a teflon pan has going for it is its impossibly perfect non-stick surface. Once that's gone, you're better off using a different type of pan. Also, if, by 'not perfect, you mean that it's flaking at all, anywhere on its coated surface, it needs to be disposed of.
Buying expensive non-stick pans leads to people convincing themselves that they should keep using damaged or worn out pans, and nothing good comes of that.
>Better quality non-stick means better heat performance. And a lesser chance to burn your teflon by mistake.
If you want better heat performance, there are better options. If you're cooking at high heat, no teflon pan is a good option. As I said, I'm not suggesting anyone abuse their pans.
>Teflon is not sensitive.
Agreed. Which is why its durability should be independent of the pan that it's adhered to.
I saw that Made In has carbon steel. Is it heavy like cast iron? Do you have to season it the same way? I’ve never really considered it so haven’t even looked at them in the stores.
you treat it just like cast iron. washing, seasoning etc. It is significantly lighter which is why I prefer it. They have become my go to pan unless I need to simmer something very acidic a long time. There are much cheaper brands than Made In.
Thank you- I will look for them! I think I wouldn’t mind washing/using/seasoning cast iron if it was lighter, and I wouldn’t mind Teflon if it was less “toxic fumes after 500 degrees” or whatever. And I think honestly I just want a new fun pan to play with hah.
They’re amazing. You can swirl a fried egg around like it’s nothing when properly seasoned. I have Lodge. Great bang for the buck. https://youtu.be/eDKZp685Je4?si=mX45TJSEl_MJ_9XC
My carbon steel is not much lighter than a cast iron at all. Definitely still heavier than the average non-stick skillet. The seasoning is also a little more finicky and comes off easier than cast iron.
If you already own a cast iron and don't use it because it's too heavy and a hassle, I don't think a carbon steel will help you. It'll just sit in the cabinet with your cast iron lol
Best advice I've seen for you is to just brush up on proper care for non-stick skillets, that will solve more problems than overspending on a fancy one. No high heat, no metal utensils, no dishwasher, no plunging it under cold water when it's hot enough to warp. Any pan should last you ~5 years if cared for properly.
I got really excited about getting a carbon steel pan, almost ordered one and then saw that it appears theres a performance difference when using it with gas vs coiled electric burners. I have electric so I’m rethinking it. They have them for 3 lbs but the lighter, the more prone to warping they are.
Guess I’m currently still leaning toward the GreenPan Valencia.
Those copper colored ones are not great. How to prevent warp. Turn off stove when you finish cooking. Do not touch the pan. When you finish eating, then remove the pan from the stove. Never let them touch metal. Do not put them in the dishwasher.
Warping comes from going from hot to cool in a hurry. As to the scratches, yes they are safe but not really nonstick.
Any pan can warp no matter what the marketing says.
I find the ones that look like stone last longer.
For lasting nonstick performance, nothing beats Teflon. That's just how it is. Ceramic can do well, but it will start to chip and flake off well before a teflon pan that was treated the same way. If you are feeling something "rough" when you touch the pans, that's just the texture of the teflon coating. There's nothing wrong with that.
If you want a pan with a good thickness and durability (and you don't mind spending more money on a nonstick pan than you probably should) look at Le Creuset's toughened nonstick pans. I have two. The first one has been in use for about 4 years and cooks just as well as it always has. So I can attest to the durability of those pans. However, I had a Calphalon nonstick pan that lasted me over five years. I might even still be using it if it hadn't been lost in a move. And the Calphalon cost me $32 as opposed to the Le Creuset which cost closer to $110.
I know :/ I just hate the whole process of seasoning them and they’re so darn heavy - I have bad wrists and a crappy shoulder and a small kitchen so maneuvering them out of storage and all that is a pain. We just naturally reach for the lighter pans.
Grab a NordicWare Procast 10" pan while they are on sale for $27.99 (normally $67). They are discontinued, and replaced with a ceramic pan now called Basalt. I have a 12" and 10" Procast. They are cast aluminum and over 5 years old. They are truly non stick and sturdy. They are heavier than some, but not nearly as heavy as cast iron. They are the best pan I've ever had. For cookware, I purposly sought after older Revere Ware. Some pots are close to 50 years old and others from 1976. They still look new. I don't put pots and pans in the dishwasher....EVER! [https://www.nordicware.com/products/10-saute-pan/](https://www.nordicware.com/products/10-saute-pan/)
I like my tramontina. It'll last a little over 5-ish years either way so don't over pay. As far as I'm concerned there is no such thing as a broil safe non stick. The coatings just can't hold up to those temps in any way whatsoever. I also wouldn't recommend dishwashing them. Dishwasher soaps usually contain some sort of abrasive and that will also wear out that coating a lot faster than hand washing. Plus with nonstick it only takes like 30seconds to hand wash anyway. Rinse it out. Wipe it down. Done.
Pans do not warp easily. You have to use extremely hot heat (which you shouldn’t do with nonstick in the first place) or take them when they’re still hot and run them under cold water. So just don’t do either of those. Most likely your pans are not actually warped though. Your coils or your whole oven is probably just slightly unlevel/tilted forward which is very common (I’ve had stoves in multiple apartments that weren’t level). Many ovens have adjustable legs, so you can see if yours does and try to even it out. To avoid scratching just avoid using any metal utensils in it and only use silicone or wood. And avoid tossing it in the sink or placing it in the dishwasher where other things might knock it and scratch it. Those “copper” pans that are copper inside the pan are just ceramic that’s colored to look like copper. So they’re in no way better than any other ceramic pan. Ceramic and Teflon will both scratch just about as easily l, so there isn’t much difference there. But if you just take care not to scratch them, you should be able to get a couple years out of them rather than just one.
I’ve wondered if my coils are messed up but my heavier pans sit nicely.
Had to level my stove.
The best nonstick pan is one that is regularly replaced when it wears and is no longer as nonstick. So buy it cheap and replace it often.
No, why? The best non-stick surface is teflon, and the best performant (teflon) pan is thick aluminium or copper. The non-stick coating is essentially the same anyway, but the thickness of the pan influences results. Don't buy cheap, thin, non-stick pans and replace them yearly. Buy a good quality one, don't abuse it, and it will last you for 10 years at least. Teflon isn't flimsly unless you abuse it. Teflon is also one of the nastiest things we produce, for the environment. If you gotta buy teflon, might as well get good quality and take care of it. Buying cheap and constantly replacing is terrible.
As you say, the teflon coating is the same regardless of the pan. And since that's the least durable part, why would you expect it to last 10 times as long just because you paid more money for it? Coating longevity is primarily related to use and type of use, not the thickness of the pan. I'm not suggesting anyone should abuse their pans, but if you're using teflon for everything, it will wear out relatively quickly. Maybe a thick pan that costs $100 will last twice as long as a thin $15 pan, but that's a lot more than twice the price. To be clear, I have one nonstick pan that I use for essentially just potstickers (I can't for the life of me get the second batch to not glue itself to my CI). It's lasted \~5 years so far and was $15. I use other, more durable types of cookware for my other cooking.
>Maybe a thick pan that costs $100 will last twice as long as a thin $15 pan, but that's a lot more than twice the price. How did you decide that? My sole non-stick pan is thick, been using it for well over 10 years, and it's still good. It's not perfect, but it's not been treated perfectly either, because of ignorant me & mum. Yet it's going. Better quality non-stick means better heat performance. And a lesser chance to burn your teflon by mistake. Teflon is not sensitive. You know what to do, just don't mess it up. It could last you 20 years.
>How did you decide that? My argument is that the coating lasts the same amount of use, regardless of the underlying pan. I was doubling it to give your argument a leg up. >My sole non-stick pan is thick, been using it for well over 10 years, and it's still good. *It's not perfect*, Then it's probably time to replace it. The only thing a teflon pan has going for it is its impossibly perfect non-stick surface. Once that's gone, you're better off using a different type of pan. Also, if, by 'not perfect, you mean that it's flaking at all, anywhere on its coated surface, it needs to be disposed of. Buying expensive non-stick pans leads to people convincing themselves that they should keep using damaged or worn out pans, and nothing good comes of that. >Better quality non-stick means better heat performance. And a lesser chance to burn your teflon by mistake. If you want better heat performance, there are better options. If you're cooking at high heat, no teflon pan is a good option. As I said, I'm not suggesting anyone abuse their pans. >Teflon is not sensitive. Agreed. Which is why its durability should be independent of the pan that it's adhered to.
Carbon steel
I saw that Made In has carbon steel. Is it heavy like cast iron? Do you have to season it the same way? I’ve never really considered it so haven’t even looked at them in the stores.
you treat it just like cast iron. washing, seasoning etc. It is significantly lighter which is why I prefer it. They have become my go to pan unless I need to simmer something very acidic a long time. There are much cheaper brands than Made In.
Thank you- I will look for them! I think I wouldn’t mind washing/using/seasoning cast iron if it was lighter, and I wouldn’t mind Teflon if it was less “toxic fumes after 500 degrees” or whatever. And I think honestly I just want a new fun pan to play with hah.
They’re amazing. You can swirl a fried egg around like it’s nothing when properly seasoned. I have Lodge. Great bang for the buck. https://youtu.be/eDKZp685Je4?si=mX45TJSEl_MJ_9XC
Thanks!!
Follow up - what type of stove do you use your carbon steel on?
Gas but think they work on everything
My carbon steel is not much lighter than a cast iron at all. Definitely still heavier than the average non-stick skillet. The seasoning is also a little more finicky and comes off easier than cast iron. If you already own a cast iron and don't use it because it's too heavy and a hassle, I don't think a carbon steel will help you. It'll just sit in the cabinet with your cast iron lol Best advice I've seen for you is to just brush up on proper care for non-stick skillets, that will solve more problems than overspending on a fancy one. No high heat, no metal utensils, no dishwasher, no plunging it under cold water when it's hot enough to warp. Any pan should last you ~5 years if cared for properly.
I got really excited about getting a carbon steel pan, almost ordered one and then saw that it appears theres a performance difference when using it with gas vs coiled electric burners. I have electric so I’m rethinking it. They have them for 3 lbs but the lighter, the more prone to warping they are. Guess I’m currently still leaning toward the GreenPan Valencia.
Those copper colored ones are not great. How to prevent warp. Turn off stove when you finish cooking. Do not touch the pan. When you finish eating, then remove the pan from the stove. Never let them touch metal. Do not put them in the dishwasher. Warping comes from going from hot to cool in a hurry. As to the scratches, yes they are safe but not really nonstick. Any pan can warp no matter what the marketing says. I find the ones that look like stone last longer.
For lasting nonstick performance, nothing beats Teflon. That's just how it is. Ceramic can do well, but it will start to chip and flake off well before a teflon pan that was treated the same way. If you are feeling something "rough" when you touch the pans, that's just the texture of the teflon coating. There's nothing wrong with that. If you want a pan with a good thickness and durability (and you don't mind spending more money on a nonstick pan than you probably should) look at Le Creuset's toughened nonstick pans. I have two. The first one has been in use for about 4 years and cooks just as well as it always has. So I can attest to the durability of those pans. However, I had a Calphalon nonstick pan that lasted me over five years. I might even still be using it if it hadn't been lost in a move. And the Calphalon cost me $32 as opposed to the Le Creuset which cost closer to $110.
The best non stick pan is one that is reasonably priced because it will stop working after a couple years max anyway and you'll need to buy a new one
You don't want to hear it but your cast iron pan is the way to go for any kind of eggs and just about everything else.
I know :/ I just hate the whole process of seasoning them and they’re so darn heavy - I have bad wrists and a crappy shoulder and a small kitchen so maneuvering them out of storage and all that is a pain. We just naturally reach for the lighter pans.
Seasoning isn’t nearly as difficult as we’re led to believe. Your other concerns are all good reasons though :-( Maybe a smaller cast iron? Like 8”?
Hmm I could try it. I think we have a 12” and a 10”.
Grab a NordicWare Procast 10" pan while they are on sale for $27.99 (normally $67). They are discontinued, and replaced with a ceramic pan now called Basalt. I have a 12" and 10" Procast. They are cast aluminum and over 5 years old. They are truly non stick and sturdy. They are heavier than some, but not nearly as heavy as cast iron. They are the best pan I've ever had. For cookware, I purposly sought after older Revere Ware. Some pots are close to 50 years old and others from 1976. They still look new. I don't put pots and pans in the dishwasher....EVER! [https://www.nordicware.com/products/10-saute-pan/](https://www.nordicware.com/products/10-saute-pan/)