Kalmia wrote on Wed, 24 Feb 2010 05:13:35 -0800 (PST):

> On Feb 23, 9:29 pm, ImStillMags > wrote:
>> On Feb 23, 5:48 pm, Chet > wrote:
>>
> >> Well it's that time again about a yr or less and I am after
> >> another non stick prying pan, I had a few different over
> >> the yrs, mostly SS with a non stick coating. been thinking
> >> of this new greenware with the ceramic type coatings. 11"
> >> or 12" size is what I am after. any suggestions on
> >> a quality pan.
>>
> >> Chet
>>
>> Is there a good restaurant supply store near you? If so,
>> spend the extra bucks and get a restaurant quality pan.
>>
>> Or........get a Caphalon pan. They wear like iron.

>I have a Calphalon - sure it wears like iron, but the nonstickability
>long gone. And I treated it with nylon tools etc.

There does not seem a consensus or perhaps there is a difference of
opinion about use of non-stick pans. I do not use much fat or oil when
cooking and I wonder if there is such a thing as a pan that retains its
original non-stick qualities after, say, six months. I am prepared to
use wood and plastic implements. The loss of non-stick quality is very
gradual and I don't often notice it until I can't make an omelet without
scraping hard.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 2/24/2010 8:31 AM, James Silverton wrote:
> Kalmia wrote on Wed, 24 Feb 2010 05:13:35 -0800 (PST):
>
>> On Feb 23, 9:29 pm, ImStillMags > wrote:
>>> On Feb 23, 5:48 pm, Chet > wrote:
>>>
>> >> Well it's that time again about a yr or less and I am after
>> >> another non stick prying pan, I had a few different over
>> >> the yrs, mostly SS with a non stick coating. been thinking
>> >> of this new greenware with the ceramic type coatings. 11"
>> >> or 12" size is what I am after. any suggestions on
>> >> a quality pan.
>>>
>> >> Chet
>>>
>>> Is there a good restaurant supply store near you? If so,
>>> spend the extra bucks and get a restaurant quality pan.
>>>
>>> Or........get a Caphalon pan. They wear like iron.
>
>> I have a Calphalon - sure it wears like iron, but the nonstickability
>> long gone. And I treated it with nylon tools etc.
>
> There does not seem a consensus or perhaps there is a difference of
> opinion about use of non-stick pans. I do not use much fat or oil when
> cooking and I wonder if there is such a thing as a pan that retains its
> original non-stick qualities after, say, six months. I am prepared to
> use wood and plastic implements. The loss of non-stick quality is very
> gradual and I don't often notice it until I can't make an omelet without
> scraping hard.
>


I had a Caphalon and it did not hold up any better than a $50 pan,
like the above poster quoted

a pan that retains its original non-stick qualities after, say, six
months or more,

will the Greenware type pans hold up better, such as Cuisinart or the
Martha Stewert greenware types, I want to get a pan this time that a
company will stand behind it, when the non stick surface goes south, if
you know what I mean.

Chet

On 2010-02-24, James Silverton > wrote:

> There does not seem a consensus or perhaps there is a difference of
> opinion about use of non-stick pans. I do not use much fat or oil when
> cooking and I wonder if there is such a thing as a pan that retains its
> original non-stick qualities after, say, six months.

Definitely. I post this about once a year, so here's for 2010:

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

This Excalibur coating is damn near bulletproof. I had a pan for 12
yrs and my daughter has it now. Still has coating.

> I am prepared to use wood and plastic implements.

Good idea. Any surface can be scratched. Using wood, etc, will just
make it last that much longer.

I also advise to watch what you cook in the pan and how you cook it.
Technically, non-stick pans don't really lose their non-stickness,
they just get something on the surface that actually sticks and things
start sticking to whatever stuck the first time. Burnt vegetable oils
are a good example. My pan's downfall was whatever bizarre crap
Trader Joe's used in their crab cakes. Took a year to get it off!
The advantage to Excalibur is you can scrub the crap outta it and the
coating won't wear or flake off.

I can't say who uses excalibur on their cookware, now. Farberware
used to, and All-Clad did. Google for excalibur cookware. It's
pricey, but worth it.

nb