Author Topic: Non-stick frying pan (Read 2599 times)

Stubborn · « **on:** March 19, 2014, 04:26:47 PM »

How about it? It's been decades since I thought about getting a non-stick pan - mainly because for a long time back then there was talk of the non-stick surface chemicals leeching into the food it was cooking!

I gotta believe that by now, there are natural or other alternatives that work and are known to be safe - suggestions?

Matto · « **Reply #1 on:** March 19, 2014, 04:29:13 PM »

I often use cast iron pans and when I cook on them the food doesn't stick. But when my brother uses the same pans the food sticks.

Nadir · « **Reply #2 on:** March 19, 2014, 04:31:42 PM »

I'm no expert but I don't believe there are new safer coatings.I use cast iron. If that material leaches into your food it will actually do you some good.

jen51 · « **Reply #3 on:** March 19, 2014, 04:46:37 PM »

I agree with Matto and Nadir. You need not look any further than a well-seasoned cast iron pan.

Stubborn · « **Reply #4 on:** March 19, 2014, 04:57:19 PM »

Really?

I didn't know that! Is there some natural non-stick thing that happens with cast iron?

The stainless steel pans I've been using tend to make a real mess of fish fillets I've pan fried no matter what I try.

shin · « **Reply #5 on:** March 19, 2014, 04:59:58 PM »

If it's well seasoned it'll do better than those things alright.

MaterDominici · « **Reply #6 on:** March 19, 2014, 05:17:37 PM »

I use non-stick pans a lot because I want my kids to be able to help cook and clean and my cast iron (in large enough sizes to feed us all) is too heavy for them to handle well. I have both standard non-stick and the Green Gourmet that's supposed to be the newer, better version. The GG wear out too quickly imo.

I'd try the cast iron first and only move to non-stick if you find there's something about the cast iron that doesn't work for you.

Stubborn · « **Reply #7 on:** March 19, 2014, 05:18:33 PM »

Do you mean if the pan is well seasoned as in "used"? How would I buy a well seasoned cast iron skillet?

Or do you mean the fish should be well seasoned? - silly question but I am wanting clarification.

Stubborn · « **Reply #8 on:** March 19, 2014, 05:22:00 PM »

ah, never mind - I see pre seasoned skillets on amazon . . seems odd but I see what you are saying now.

Nadir · « **Reply #9 on:** March 19, 2014, 05:29:04 PM »

It means the more you use the cast iron (cleaning in the appropriate way) the better it works for you.

Stubborn · « **Reply #10 on:** March 19, 2014, 05:32:27 PM »

Yes, I see that now - - thanks all!
Now I have something to look into!

moneil · « **Reply #11 on:** March 28, 2014, 10:01:10 AM »

I concur with all the recommendations for cast iron. A well seasoned cast iron skillet will be perfect for your fish fillets (consider that restaurants use cast iron grills for cooking many things).

It involves some time but you can season new cast iron pans at home (look for instructions on the net). I’ve never tried the “pre seasoned” ones though I’m sure they are fine also, just maybe more expensive. Cast iron just gets better with use but use proper cleaning techniques so you don’t strip away the “seasoned coating”.

With that all said I needed a deep pan for big stir fry dishes and sauces. I got a Hamilton Beach 12 inch chef pan (made in the U.S.A. even) from Kitchen Collection with Eterna nonstick coating. It is less than a year old but so far is working great.

The “fear factor” about coated cook ware came from the old Teflon pans. The coating would start to slough off over time, especially if people scrubbed the pan too vigorously. The newer coatings are suppose to be safe(r), but more importantly they appear to be more durable and bonded to the base metal better so they don’t slough off. As long as the coating isn’t peeling off the inside of the pan it won’t be getting into your food.