FoodBanter.com - View Single Post - New non-stick pans

Janet

In article >,
says...
>
> On Sat, 6 Mar 2021 12:15:06 -0500, Gary > wrote:
>
> > Bruce wrote:
> >> I just watched a program about non stick pans. They're bad for us and
> >> for the environment. A chemist recommended stainless steel or ceramic.
> >> A chef added cast iron as an option. Both were adamant against non
> >> stick. We just ordered a few very affordable ceramic pans online and
> >> threw out the little non stick pan I fry eggs in.
> >
> > From what I've heard, non-stick pans are good with low heat cooking,
> >like eggs. Not good for high heat, like searing meat. At high heat, they
> >break down and emit noxious fumes.
> >
> I wasn't trying to sear anything but rather to brown and crisp my
> potato patties made of yesterday's mashed potatoes. It was also
> impossible to turn them as they kept slipping across the pan they
> kept rolling a bit and sliding and turning to a flat moosh in the pan.
> Tong would not work for something like the potato patties.
> I was cooking at medium heat as I always do and at that heat I am able
> to brown and crisp anything I want using regular or other non-stick
> pan. The potato patties come to mind but I have tried to brown and
> crisp other foods and just wasn't successful
> Janet US

Horses for courses.
I have a couple of non-stick frying pans for omelettes, pancakes and
fried eggs, and a non-stick saucepan for scrambled eggs and cheese
sauces. No metal utensils used , ever.

A cast iron pan for searing steaks and chops.
A stainless steel frying pan for everything else (stirfry veg,
fish/scallops)

I've had all of them for decades.

Janet UK