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T[_1_]

In article >, says...
>
> "T" > wrote in message
> .. .
> > In article <dfc8d866-3e6a-48aa-a899-1fd6b37b5271
> > @l1g2000hsa.googlegroups.com>, says...
> >> I have bought several coated fry pans with prices up and down the
> >> scale in price and cannot seem to find one that will last very long.
> >> I am careful as to what I use while cooking with them and always hand
> >> wash but they still flake after a short time of use. I fry in them,
> >> mostly eggs and bacon, rinse while hot to prevent sticking. Could it
> >> be that the pan gets too hot or is it the oil or butter that I
> >> sometimes use while cooking? I don't want to spend a lot of money and
> >> find the same problem. Could I be doing something to cause the
> >> problem that I am not aware of?
> >>
> >
> > Go to a restaurant supply house and get the Wearever-Lincoln brand with
> > Cool-Grip II handles. I got mine for $48, have had it for two years and
> > it hasn't flaked off at all. Mine is the 12" skillet.
>
>
> I have to second the motion of going to a restaurant supply house for a good
> non-stick pan... as well as all your other kitchen needs. Generally cheaper
> and more durable.
>
> After cooking with nonstick for about 15 years, I really don't like them.
> When I can afford it, I plan on going to stainless steel with a heat
> conductor and just keeping a good Teflon sauté pan around for certain things
> like omelets.
>
> Truthfully, over the years I've really come to like well-seasoned cast iron.
> There's a need for all three types in your kitchen arsenal, just not a
> fifteen-piece set of each, IMO.
>
> Hasta,
> Curt Nelson
>
>
>

The only thing I really use non-stick for is things like omelets or
other really sticky things.

It occasionally gets used for a quick fry but that's about it.