Is it possible to take an ordinary *stainless steel* frying pan and 'season'
it like one would a wok ,with a high boiling temperature oil like sunflower
oil.

The idea being so that it ends up as good as a 'non stick' coated aluminium
one, or am I better buying yet another non stick aluminium one (whose
surface never seems to remain non stick for very long). Grateful for advice
on whether I should get a stainless one or stick to what i know.

john d hamilton wrote:
> Is it possible to take an ordinary *stainless steel* frying pan and
> 'season' it like one would a wok ,with a high boiling temperature oil
> like sunflower oil.
>
> The idea being so that it ends up as good as a 'non stick' coated
> aluminium one, or am I better buying yet another non stick aluminium
> one (whose surface never seems to remain non stick for very long).
> Grateful for advice on whether I should get a stainless one or stick
> to what i know.

The non-stick pans that I have are over 6-7 years old and as good as the day
that I bought them. I paid about $25 - $30 each for them. They have a
lifetime warranty. Buy a better quality pan. These folks have both
stainless and hard anodized non-stick or stainless without. You can buy
open stock or sets or mix and match. 30-day money back guarantee, no
questions asked. I believe return postage is provided via their website.
http://tinyurl.com/ysarn5

On Nov 11, 7:54*am, "john d hamilton" > wrote:
> Is it possible to take an ordinary *stainless steel* frying pan and 'season'
> it like one would a wok ,with a high boiling temperature oil like sunflower
> oil.
>
> The idea being so that it ends up as good as a 'non stick' coated aluminium
> one, or am I better buying yet another non stick aluminium one (whose
> surface never seems to remain non stick for very long). *Grateful for advice
> on whether I should get a stainless one or stick to what i know.

If you buy a really good quality stainless steel pan, it won't need
seasoning.

I have EmerilWare made by All-Clad, all stainless, and it cleans up
just like non-stick.

I think trying to 'season' a stainless pan would give you nothing but
cooked-on sticky gunk, and the pan would turn a dark gold color
because of all the accumulated oil. But I've never tried it.

N.

On Tue, 11 Nov 2008 13:54:18 -0000, "john d hamilton"
> wrote:

>Is it possible to take an ordinary *stainless steel* frying pan and 'season'
>it like one would a wok ,with a high boiling temperature oil like sunflower
>oil.

No.
>
>The idea being so that it ends up as good as a 'non stick' coated aluminium
>one, or am I better buying yet another non stick aluminium one (whose
>surface never seems to remain non stick for very long). Grateful for advice
>on whether I should get a stainless one or stick to what i know.
>

You want nonstick, buy one - or take the long route and season a cast
iron pan.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 11 Nov 2008 07:15:14 -0700, "Janet Bostwick"
> wrote:

>john d hamilton wrote:
>> Is it possible to take an ordinary *stainless steel* frying pan and
>> 'season' it like one would a wok ,with a high boiling temperature oil
>> like sunflower oil.
>>
>> The idea being so that it ends up as good as a 'non stick' coated
>> aluminium one, or am I better buying yet another non stick aluminium
>> one (whose surface never seems to remain non stick for very long).
>> Grateful for advice on whether I should get a stainless one or stick
>> to what i know.
>
>The non-stick pans that I have are over 6-7 years old and as good as the day
>that I bought them. I paid about $25 - $30 each for them. They have a
>lifetime warranty. Buy a better quality pan. These folks have both
>stainless and hard anodized non-stick or stainless without. You can buy
>open stock or sets or mix and match. 30-day money back guarantee, no
>questions asked. I believe return postage is provided via their website.
>http://tinyurl.com/ysarn5
>
AFAIC one nonstick pan is like another and the money you spend doesn't
amount to a hill of beans. I bought a very expensive one from QVC
years and years ago... it was more like $40 at the time, but it was a
brand being bandied about here in rfc, so I bit the bullet. Well,
with normal use it lasted only slightly longer than el cheapo nonstick
pans. The last el cheapo set I bought was on sale for $20 for 3
sizes. After being used at least once a day for at least 3 years (and
being abused by being washed while still hot), one of them is showing
some wear - the other two are dong just fine because they don't get as
much use.

If it was me, I'd just look around for the heaviest bottomed nonstick
pans I could find on sale. Macy's is a good place to start looking
for a bargain like that here in the States.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 11 Nov 2008 07:27:52 -0800 (PST), Nancy2
> wrote:

>I have EmerilWare made by All-Clad, all stainless, and it cleans up
>just like non-stick.

The big question is "How does it cook?" I still remember with great
shuddering the gawdawful thin, copper bottomed ss pans my mother used.
UGH.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On 2008-11-11, sf > wrote:

> AFAIC one nonstick pan is like another and the money you spend doesn't
> amount to a hill of beans. I bought a very expensive one from QVC
> years and years ago... it was more like $40 at the time.....

I've posted it here before and I'll post it again. There's expensive and
there's expensive quality. Not the same. My daughter is still using a
Farberware non-stick pan I bought 15+ yrs ago with an Excalibur coating.
Still an excellent pan with no flaking. Why?

http://www.whitfordww.com/excalibur.html

You buy crap, you got crap.

As for the non-stick vs SS argument, I've learned to cook with my all SS
cookware over the years and don't really miss nonstick. Secret... use
plenty of oil and don't add food till pan is good and hot. That's it. One
point about SS, it's even more important to buy quality. In the case of SS,
that means either a copper or aluminum layered/sandwich/bottomed pan. SS by
itself (Revereware) is almost useless for anything but boiling water.

nb

On Nov 11, 11:20�am, sf > wrote:
> On Tue, 11 Nov 2008 13:54:18 -0000, "john d hamilton"
>
> > wrote:
> >Is it possible to take an ordinary *stainless steel* frying pan and 'season'
> >it like one would a wok ,with a high boiling temperature oil like sunflower
> >oil.
>
> No.
>
>
>
> >The idea being so that it ends up as good as a 'non stick' coated aluminium
> >one, or am I better buying yet another non stick aluminium one (whose
> >surface never seems to remain non stick for very long). �Grateful for advice
> >on whether I should get a stainless one or stick to what i know.
>
> You want nonstick, buy one - or take the long route and season a cast
> iron pan.

Can season a carbon steel pan too... maybe you use Gold's Gym cast
iron to build up your physique, slinging cast iron sure beats a breast
enlargement surgery. hehe

"john d hamilton" wrote:
> Is it possible to take an ordinary *stainless steel*
> frying pan and 'season' it

Yes... all stainless steel pans should be properly seasoned.

sf wrote:
> On Tue, 11 Nov 2008 07:15:14 -0700, "Janet Bostwick"
> > wrote:
>
>> john d hamilton wrote:
>>> Is it possible to take an ordinary *stainless steel* frying pan and
>>> 'season' it like one would a wok ,with a high boiling temperature
>>> oil like sunflower oil.
>>>
>>> The idea being so that it ends up as good as a 'non stick' coated
>>> aluminium one, or am I better buying yet another non stick aluminium
>>> one (whose surface never seems to remain non stick for very long).
>>> Grateful for advice on whether I should get a stainless one or stick
>>> to what i know.
>>
>> The non-stick pans that I have are over 6-7 years old and as good as
>> the day that I bought them. I paid about $25 - $30 each for them.
>> They have a lifetime warranty. Buy a better quality pan. These
>> folks have both stainless and hard anodized non-stick or stainless
>> without. You can buy open stock or sets or mix and match. 30-day
>> money back guarantee, no questions asked. I believe return postage
>> is provided via their website. http://tinyurl.com/ysarn5
>>
> AFAIC one nonstick pan is like another and the money you spend doesn't
> amount to a hill of beans. I bought a very expensive one from QVC
> years and years ago... it was more like $40 at the time, but it was a
> brand being bandied about here in rfc, so I bit the bullet. Well,
> with normal use it lasted only slightly longer than el cheapo nonstick
> pans. The last el cheapo set I bought was on sale for $20 for 3
> sizes. After being used at least once a day for at least 3 years (and
> being abused by being washed while still hot), one of them is showing
> some wear - the other two are dong just fine because they don't get as
> much use.
>
> If it was me, I'd just look around for the heaviest bottomed nonstick
> pans I could find on sale. Macy's is a good place to start looking
> for a bargain like that here in the States.
>
I disagree. The pans I pointed out are not a national brand that you may
have heard about at one time. These are an in-house brand "Technique." I
can only tell about my experience with them as compared to other el cheapo
pans. My pans have not scratched, marred, discolored or peeled. I use them
in the oven at 450F I bake, fry, deep fry, roast, saute, boil, whatever in
them. I'm a very skeptical person. I purchased one pan and cooked 3 meals
a day for 30 days in it, using every cooking technique and type of food to
see if it performed as promised. It did, so I purchased some more.
Whatever your experience, mine is different with these pans. I've kept all
the paperwork and I will use the lifetime warranty if it is ever required.
Janet

On Tue, 11 Nov 2008 11:12:03 -0800 (PST), Sheldon >
wrote:

>Can season a carbon steel pan too... maybe you use Gold's Gym cast
>iron to build up your physique, slinging cast iron sure beats a breast
>enlargement surgery. hehe

I get two things out of my little workout
1. arms that can hoist a cast iron pan
and
2. a weapon to clock a certain lecherous poster



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 11 Nov 2008 07:27:52 -0800 (PST), Nancy2
> wrote:

>I have EmerilWare made by All-Clad, all stainless, and it cleans up
>just like non-stick.

I use ScanPan for saute. Work great even on high heat...and you can
fry an egg without any oil.

On Nov 11, 9:15 am, "Janet Bostwick" > wrote:
I believe return postage is provided via their website.http://
tinyurl.com/ysarn5

Huh? I tried twice and got a pitch for a gps. N0t a pan in sight.
Would you post again, please?

I tend to agree - no matter what you pay, eventually that coating
will get rough and lost its nonstickshipnessity. I kick myself that I
GAVE my old Farberware stainless skillets to a thrift shop and
replaced them with Tfal. I did keep the Farberware doubleboiler and
the 1 qt. saucepan, thank heaven. Still using these after forty some
years.

Watched Todd English and his Greenpans on HSN other night - oh,
"these' are cerAMic and will last a lifetime'. I want to hear a
testimonial from someone who has really beat this thing up with high
heat, metal utensils, under the broiler etc. Some of the HSN reviews
are good, other not so.

"john d hamilton" > wrote in message
...
> Is it possible to take an ordinary *stainless steel* frying pan and
> 'season' it like one would a wok ,with a high boiling temperature oil like
> sunflower oil.
>
> The idea being so that it ends up as good as a 'non stick' coated
> aluminium one, or am I better buying yet another non stick aluminium one
> (whose surface never seems to remain non stick for very long). Grateful
> for advice on whether I should get a stainless one or stick to what i
> know.


All this fuss and conversation.

Just use cast iron and season it properly.

Then go out to a nice dinner with the money you'll save.

Dimitri

wrote:
> On Nov 11, 9:15 am, "Janet Bostwick" > wrote:
> I believe return postage is provided via their website.http://
> tinyurl.com/ysarn5
>
> Huh? I tried twice and got a pitch for a gps. N0t a pan in sight.
> Would you post again, please?

Try this. Put QVC in your browser, when you get to QVC put Technique Hard
Anodized in their search box. It should take you to the entire selection of
the hard anodized non-stick cookware. If you want to browse the rest of
their cookware, just use the kitchen tab at the top of their site and then
the cookware tab. Anything labeled Cooks Essentials is the QVC brand. I do
not recommend their enameled cast iron pans -- made in China and I sent one
back after it blistered. Most all of the cookware has customer reviews.
You can make up your own mind.
Janet

wrote:
> I tend to agree - no matter what you pay, eventually that coating
> will get rough and lost its nonstickshipnessity. I kick myself that I
> GAVE my old Farberware stainless skillets to a thrift shop and
> replaced them with Tfal. I did keep the Farberware doubleboiler and
> the 1 qt. saucepan, thank heaven. Still using these after forty some
> years.
>
> Watched Todd English and his Greenpans on HSN other night - oh,
> "these' are cerAMic and will last a lifetime'. I want to hear a
> testimonial from someone who has really beat this thing up with high
> heat, metal utensils, under the broiler etc. Some of the HSN reviews
> are good, other not so.

T-Fal is bad stuff. Very light weight, bad surface.
Janet

On Tue, 11 Nov 2008 16:34:40 -0700, "Janet Bostwick"
> wrote:

>Put QVC in your browser, when you get to QVC put Technique Hard
>Anodized in their search box. It should take you to the entire selection of
>the hard anodized non-stick cookware.

You're talking about anodized cookware? That's a different kettle of
fish!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Tue, 11 Nov 2008 16:34:40 -0700, "Janet Bostwick"
> > wrote:
>
>> Put QVC in your browser, when you get to QVC put Technique Hard
>> Anodized in their search box. It should take you to the entire
>> selection of the hard anodized non-stick cookware.
>
> You're talking about anodized cookware? That's a different kettle of
> fish!
>
>
non-stick anodized, really heavy, thick pans, embossed(?) on the bottom so
that they won't go out of round.
Janet

On Tue, 11 Nov 2008 17:56:29 -0700, "Janet Bostwick"
> wrote:

>sf wrote:
>> On Tue, 11 Nov 2008 16:34:40 -0700, "Janet Bostwick"
>> > wrote:
>>
>>> Put QVC in your browser, when you get to QVC put Technique Hard
>>> Anodized in their search box. It should take you to the entire
>>> selection of the hard anodized non-stick cookware.
>>
>> You're talking about anodized cookware? That's a different kettle of
>> fish!
>>
>>
>non-stick anodized, really heavy, thick pans, embossed(?) on the bottom so
>that they won't go out of round.
>Janet
>
What on earth do you call the "other" nonstick pans? I don't call
your anodized "nonstick". I call them by their type: anodized. I
remember when I first got my anodized pots and saucepans (a friend
warned me away from the saute pans), I had to make baked beans for a
crowd and the only pots I had were anodized. After baking the beans
overnight on the lowest oven temperature which wouldn't faze an
earthenware dish, I had a thick layer of blackened beans clinging to
the sides. It took more than just soaking the pots for a couple of
days to remove that dreck. Frankly, the anodization went with the
removal process which included vinegar and baking soda. Subsequent
calls to the seller and manufacturer's representative told me I
couldn't get them recoated at any price and there was no offer of
replacement. I'm guessing there was no lifetime guarantee back in
those days for Calpholon. I'll never replace them, so I use them as
is. I paid too much for those things as it is and won't be suckered
again. Same sentiment with my version of "nonstick" pans, which are
regarded as disposable. I look for the most bang for my buck and pay
as little as I can.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Tue, 11 Nov 2008 17:56:29 -0700, "Janet Bostwick"
> > wrote:
>
>> sf wrote:
>>> On Tue, 11 Nov 2008 16:34:40 -0700, "Janet Bostwick"
>>> > wrote:
>>>
>>>> Put QVC in your browser, when you get to QVC put Technique Hard
>>>> Anodized in their search box. It should take you to the entire
>>>> selection of the hard anodized non-stick cookware.
>>>
>>> You're talking about anodized cookware? That's a different kettle
>>> of fish!
>>>
>>>
>> non-stick anodized, really heavy, thick pans, embossed(?) on the
>> bottom so that they won't go out of round.
>> Janet
>>
> What on earth do you call the "other" nonstick pans? I don't call
> your anodized "nonstick". I call them by their type: anodized. I
> remember when I first got my anodized pots and saucepans (a friend
> warned me away from the saute pans), I had to make baked beans for a
> crowd and the only pots I had were anodized. After baking the beans
> overnight on the lowest oven temperature which wouldn't faze an
> earthenware dish, I had a thick layer of blackened beans clinging to
> the sides. It took more than just soaking the pots for a couple of
> days to remove that dreck. Frankly, the anodization went with the
> removal process which included vinegar and baking soda. Subsequent
> calls to the seller and manufacturer's representative told me I
> couldn't get them recoated at any price and there was no offer of
> replacement. I'm guessing there was no lifetime guarantee back in
> those days for Calpholon. I'll never replace them, so I use them as
> is. I paid too much for those things as it is and won't be suckered
> again. Same sentiment with my version of "nonstick" pans, which are
> regarded as disposable. I look for the most bang for my buck and pay
> as little as I can.
>
Anodized and non-stick are not the same thing. Anodization is an
electrolytic process applied, in this case, to aluminum. In general it
changes the surface color and makes the metal surface harder and more
resistant to corrosion. It does this by altering the aluminum itself. The
anodized film may be thicker or thinner according to process. It doesn't
provide any non-stick properties at all. I received a set in the '60's and
while it distributed heat nicely because it was aluminum, that is all it
did. That surface wore easily just from rubbing across the stove burners.
That surface was not as thick as the one on the pans I pointed out and was
mostly cosmetic rather than servicable.. Non-stick is a coating applied
gemerally to the inside of the pans -- the 'green' pans are another version.
There are different variations of non-stick, some include ceramics. Better
quality non-stick surfaces state that metal tools may be used with them.
You are advised, however, not to cut into the surface with a knife.
Depending upon the non-stick surface, you are advised as to the maximum use
temperature. This varies from 350F upwards. The pans I pointed out state
that metal tools can be used and that they are oven safe up to 500F.
Cheaper pans have thinner coatings both inside and out and wear less well.
I am not a chemist and the explanation is a layman's take at it. Check out
the weight and thickness of the pan. Check for and read the warranty.
Janet

On Nov 11, 11:49*am, sf > wrote:
> On Tue, 11 Nov 2008 07:27:52 -0800 (PST), Nancy2
>
> > wrote:
> >I have EmerilWare made by All-Clad, all stainless, and it cleans up
> >just like non-stick.
>
> The big question is "How does it cook?" *I still remember with great
> shuddering the gawdawful thin, copper bottomed ss pans my mother used.
> UGH.
>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West

It's got a copper insert in the 3-layer bottom, not a copper bottom.
They are wonderful to use AND to clean up.

N.

"Janet Bostwick" > wrote in message
m...

>>
> I disagree. The pans I pointed out are not a national brand that you may
> have heard about at one time. These are an in-house brand "Technique."
> I can only tell about my experience with them as compared to other el
> cheapo pans. My pans have not scratched, marred, discolored or peeled. I
> use them in the oven at 450F I bake, fry, deep fry, roast, saute, boil,
> whatever in them. I'm a very skeptical person. I purchased one pan and
> cooked 3 meals a day for 30 days in it, using every cooking technique and
> type of food to see if it performed as promised. It did, so I purchased
> some more. Whatever your experience, mine is different with these pans.
> I've kept all the paperwork and I will use the lifetime warranty if it is
> ever required.

I have a set of three of these, and I just LOVE them. They cook evenly,
nothing ever sticks and they clean up nicely with little effort.

On Wed, 12 Nov 2008 08:34:01 -0800 (PST), Nancy2
> wrote:

>On Nov 11, 11:49*am, sf > wrote:
>> On Tue, 11 Nov 2008 07:27:52 -0800 (PST), Nancy2
>>
>> > wrote:
>> >I have EmerilWare made by All-Clad, all stainless, and it cleans up
>> >just like non-stick.
>>
>> The big question is "How does it cook?" *I still remember with great
>> shuddering the gawdawful thin, copper bottomed ss pans my mother used.
>> UGH.
>
>It's got a copper insert in the 3-layer bottom, not a copper bottom.
>They are wonderful to use AND to clean up.
>
>N.

I see copper on the bottom, but not inserted. Can you give me an
exact url? http://www.emerilware.com/ TIA


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Cheryl wrote:
> "Janet Bostwick" > wrote in message
> m...
>
>>>
>> I disagree. The pans I pointed out are not a national brand that
>> you may have heard about at one time. These are an in-house brand
>> "Technique."
snip
>
> I have a set of three of these, and I just LOVE them. They cook
> evenly, nothing ever sticks and they clean up nicely with little
> effort.

Good stuff. I'm happy to hear that your experience is as good as mine.
Janet