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  #41 (permalink)   Report Post  
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Default Circulon pan help!

"Julie Bove" wrote:
>
>I've never removed my racks for cleaning.


You shower in your bra?
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Default Circulon pan help!

On Sep 10, 8:35*pm, "Julie Bove" > wrote:
> Some years ago I was given a gift card for a store that I dislike. *They
> have a website online and I finally decided to order something there since I
> really don't like going in the store. *I don't know what it is about it but
> it makes me feel generally uneasy. *I think it is the lighting or something.
> It seems too dimly lit and dingy in there. *And I get annoyed when I see
> their high prices for things that I can get for much less elsewhere.
>
> This store had a Circulon very large saut pan on clearance. *I can't
> remember the price now but I think it was around $70. *I wouldn't normally
> pay that much for a pan but I just wanted to use up the gift certificate. *I
> think it might be a non-stick pan although it isn't a Teflon type coating..
>
> Turns out that it was my favorite pan ever! *Was. *Then something happened
> to it. *I'm not sure when it happened. *Used to be that I could cook
> anything and everything in it and it was fine. *Then all of a sudden, eggs
> would weld themselves to the pan. *And now really anything and everything I
> cook is sticking. *And very badly. *I just did some chicken in the pan.

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Default Circulon pan help!

On 9/14/12 10:40 AM, Janet Bostwick wrote:

> I think it used to be that all self cleaning ovens recommended that
> the racks be removed during cleaning. Leaving the racks in spoiled
> the rack surface and made them harder to clean and slide -- made them
> less slick. I thought that being able to run the racks in the clean
> cycle was a newer thing.


You are correct.

-- Larry

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Default Circulon pan help!

On Sep 14, 6:12*am, "graham" > wrote:
> "Julie Bove" > wrote in message
>
> ...
>
>
>
>
>
>
>
>
>
> > "sf" > wrote in message
> .. .
> >> On Thu, 13 Sep 2012 15:17:42 -0700, "Julie Bove"
> >> > wrote:

>
> >>> "Julie Bove" > wrote in message
> ...

>
> >>> > "Thomas" > wrote in message
> >>> ...
> >>> >> Circulon has no coating. If you are desparate, toss it in the oven on
> >>> >> the oven cleaning setting. (600 deg for 3-4 hours?) I have done this
> >>> >> to my circulons that misbehave. Let it cool, oil it and then wash.
> >>> >> Good as new. Every stain will vanish.

>
> >>> > I already threw it out. *Two new ones came today.

>
> >>> According to this:

>
> >>>http://www.ehow.com/how_8300203_care...-cookware.html

>
> >>> Using anything over low to medium heat will cause the food to stick. *I
> >>> never used high but I did use medium-high. *I will remember not to do
> >>> that
> >>> now.

>
> >> I can use low to med-high and get perfect results, but that's probably
> >> because my burners put out more heat than the stove ehow used.

>
> > I did read the instructions that came with the pans. *Says only to use low
> > to medium heat. *No pan spray and only olive or peanut oil if you want
> > oil. Other oils can cause food to stick.

>
> > I did notice that the Orgreenic pan did heat up a lot more quickly than
> > the Circulon. *That was interesting.

>
> Probably just thinner.


+1
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Default Circulon pan help!

Kalmia wrote:
> On Sep 10, 8:35 pm, "Julie Bove" > wrote:
>> Some years ago I was given a gift card for a store that I dislike.
>> They have a website online and I finally decided to order something
>> there since I really don't like going in the store. I don't know
>> what it is about it but it makes me feel generally uneasy. I think
>> it is the lighting or something. It seems too dimly lit and dingy in
>> there. And I get annoyed when I see their high prices for things
>> that I can get for much less elsewhere.
>>
>> This store had a Circulon very large saut pan on clearance. I can't
>> remember the price now but I think it was around $70. I wouldn't
>> normally pay that much for a pan but I just wanted to use up the
>> gift certificate. I think it might be a non-stick pan although it
>> isn't a Teflon type coating.
>>
>> Turns out that it was my favorite pan ever! Was. Then something
>> happened
>> to it. I'm not sure when it happened. Used to be that I could cook
>> anything and everything in it and it was fine. Then all of a sudden,
>> eggs would weld themselves to the pan. And now really anything and
>> everything I cook is sticking. And very badly. I just did some
>> chicken in the pan.
>> Also did a couple of pieces in the new Orgreenic pan which is really
>> too small to do more than one whole breast.
>>
>> The Orgreenic pan seemed to get a lot hotter a lot quicker. It came
>> out perfectly. The chicken in my Circulon pan not only stuck very
>> badly but burned. I used a garlic and herb marinade on it.
>>
>> The problem now is that I feel that the pan is not coming fully
>> clean when try to clean it. I have had to resort to using a wire
>> brush which I am sure has probably destroyed whatever of the
>> non-stick coating was there. I keep scrubbing and scrubbing and
>> black bits keep coming off. I am pretty sure that the black bits are
>> stuck on food. I can't get the surface to get smooth like it one was.
>>
>> So where did I go wrong? I don't think I ever used a high heat on
>> the pan. The highest I usually use with this pan is 7 on an electric
>> stove. Now it is possible that someone else in the house did
>> something to the pan. Not likely since they rarely ever cook. I just
>> can't think of an incident that I had that would have caused this.
>>
>> I intend to get a similar pan when I get enough money saved up. I am
>> sure they don't make this pan any more since it is so old and it was
>> a clearance item. I just don't want to make the same mistake with
>> the new pan. Thanks!

>
> If you don't like the store, then why not re-gift the card? Oh,
> that's right, then we wouldn't have this diatribe to enjoy---er, I
> meant enDURE.


Because I don't give gifts that are that large for one thing. And there
would be nobody that I could re-gift it to. The only person I know who
actually likes that store...actually she LOVES that store and goes there
every week...s the person who gave me the card. Her birthday comes before
Christmas.

These days gift cards are good forever. At least in this state. Back then
they were not and the card was coming close to being a year old. I don't
know that cards actually expired back then but they could take a percentage
off of the amount.




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Default Circulon pan help!

On Wed, 12 Sep 2012 19:49:33 -0500 in rec.food.cooking, "Polly
Esther" > wrote,
>
>"David Harmon" > wrote in message
om...
>> On Wed, 12 Sep 2012 18:02:46 -0500 in rec.food.cooking, "Polly
>> Esther" > wrote,
>>>Meanwhile, back to cleaning a non-stick pan,

>>
>> If you have pan spray or something coating the pan, scrub it with a
>> "Mr. Clean Magic Eraser" or other branded equivalent. Too new for
>> Heloise to know about.

>
>Those erasers are wonderful and I enjoy them - but - as gentle as them seem,
>they can and will damage some finishes. Polly


Which nonstick pan finish will they damage?


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Default Circulon pan help!

On Sat, 15 Sep 2012 08:58:24 -0700, David Harmon >
wrote:

> On Wed, 12 Sep 2012 19:49:33 -0500 in rec.food.cooking, "Polly
> Esther" > wrote,
> >
> >"David Harmon" > wrote in message
> om...
> >> On Wed, 12 Sep 2012 18:02:46 -0500 in rec.food.cooking, "Polly
> >> Esther" > wrote,
> >>>Meanwhile, back to cleaning a non-stick pan,
> >>
> >> If you have pan spray or something coating the pan, scrub it with a
> >> "Mr. Clean Magic Eraser" or other branded equivalent. Too new for
> >> Heloise to know about.

> >
> >Those erasers are wonderful and I enjoy them - but - as gentle as them seem,
> >they can and will damage some finishes. Polly

>
> Which nonstick pan finish will they damage?
>
>

I must use them wrong because I haven't been impressed. Do you use
them wet or dry?

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Default Carbon or black/blue steel versus cast iron - was: Circulon pan help!

On Thu, 13 Sep 2012 09:49:48 -0400, Brooklyn1 <Gravesend1> wrote:

>Professional cooks do not use cast iron or non stick, instead they use
>carbon steel pans, they're light weight and can be seasoned exactly
>the same as cast iron... carbon steel pans are available in far
>greater diameter than cast iron... I've seen 24" carbon steel fry
>pans. I own one piece of cast iron, a gingerbread house mold, but
>it's more of a novelty, was used maybe a half dozen times some 40
>years ago. Someone gave me a set of cast iron cookware, I used the
>large pot once and tossed the entire set in the trash. The correct
>nomenclature for cast iron is crap iron. There are many brands,
>here's but one:
>http://cutlerycuts.com/steel-pans.htm


The web site talks about two types of steel pans, black ("sometimes
called blue") and carbon steel pans. You favor carbon steel over cast
iron pans partly because of their lighter weight. Their "10-1/4"
heavy duty carbon steel frying pan" is said to weigh 4 lbs., which is
what my Lodge 10" cast iron pan plus 1 oz. weights.

Their black pan 10-1-1/4" pan is much lighter, however, weighing only
a couple ounces under 2 lbs.. Is the "carbon pan" as a "heavy duty"
pan extra heavy or is it maybe that the lighter " black(blue)" pan is
also made of carbon steel? The site doesn't seem to claim any
difference in "un-stickiness" between the carbon and black(blue) pans.
I could go for a light, non-stainless steel pan over a cast iron pan
if it only merely matched the cooking qualities of a cast iron pan.

RK







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Default Circulon pan help!

On Sat, 15 Sep 2012 09:28:26 -0700 in rec.food.cooking, sf
> wrote,
>On Sat, 15 Sep 2012 08:58:24 -0700, David Harmon >
>wrote:
>
>> On Wed, 12 Sep 2012 19:49:33 -0500 in rec.food.cooking, "Polly
>> Esther" > wrote,
>> >
>> >"David Harmon" > wrote in message
>> om...
>> >> On Wed, 12 Sep 2012 18:02:46 -0500 in rec.food.cooking, "Polly
>> >> Esther" > wrote,
>> >>>Meanwhile, back to cleaning a non-stick pan,
>> >>
>> >> If you have pan spray or something coating the pan, scrub it with a
>> >> "Mr. Clean Magic Eraser" or other branded equivalent. Too new for
>> >> Heloise to know about.
>> >
>> >Those erasers are wonderful and I enjoy them - but - as gentle as them seem,
>> >they can and will damage some finishes. Polly

>>
>> Which nonstick pan finish will they damage?
>>
>>

>I must use them wrong because I haven't been impressed. Do you use
>them wet or dry?


I use them wet. And I certainly agree they are not for everything;
for most purposes just keep doing what you are doing.


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Default Circulon pan help!

If you do not #$1,000 cookware stf, the reason circuulon gets clogged is b/c there is food clogged in the circles. you have to burn out the clogs. i'm a professional and would think thaty Maggie would attest to that. Burn your pan.

OK, drinks on me. forgive the tyops


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On 9/14/2012 2:25 AM, Julie Bove wrote:

> I did read the instructions that came with the pans. Says only to use low
> to medium heat. No pan spray and only olive or peanut oil if you want oil.
> Other oils can cause food to stick.


That's way too limiting for my cooking needs.
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Cheryl wrote:
> On 9/14/2012 2:25 AM, Julie Bove wrote:
>
>> I did read the instructions that came with the pans. Says only to
>> use low to medium heat. No pan spray and only olive or peanut oil
>> if you want oil. Other oils can cause food to stick.

>
> That's way too limiting for my cooking needs.


Works for me!


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On Sat, 15 Sep 2012 23:28:31 -0400, Cheryl >
wrote:

> On 9/14/2012 2:25 AM, Julie Bove wrote:
>
> > I did read the instructions that came with the pans. Says only to use low
> > to medium heat. No pan spray and only olive or peanut oil if you want oil.
> > Other oils can cause food to stick.

>
> That's way too limiting for my cooking needs.


Nonstick isn't an all purpose pan, Cheryl. You need to use cast iron
if you want to use high heat. I wouldn't use high heat with stainless
steel either.

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Default Circulon pan help!

sf wrote:
> On Sat, 15 Sep 2012 23:28:31 -0400, Cheryl >
> wrote:
>
>> On 9/14/2012 2:25 AM, Julie Bove wrote:
>>
>>> I did read the instructions that came with the pans. Says only to
>>> use low to medium heat. No pan spray and only olive or peanut oil
>>> if you want oil. Other oils can cause food to stick.

>>
>> That's way too limiting for my cooking needs.

>
> Nonstick isn't an all purpose pan, Cheryl. You need to use cast iron
> if you want to use high heat. I wouldn't use high heat with stainless
> steel either.


The only time I use high heat is for boiling water and only just to bring it
to a boil.


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On 9/15/12 11:28 PM, Cheryl wrote:
> On 9/14/2012 2:25 AM, Julie Bove wrote:
>
>> I did read the instructions that came with the pans. Says only to use
>> low to medium heat. No pan spray and only olive or peanut oil if you want
>> oil. Other oils can cause food to stick.

>
> That's way too limiting for my cooking needs.


The bit about the specific oils is absurd. The only factors that matter
in liquid oils are the smoke point and the amount of particulates (which
might burn). And those two, olive oil and peanut oil, span the full
range of both factors.

As to the heat limitations, so long as you're using top quality
non-stick saute or frying pans -- heavy aluminum, thick clad, etc. --
actually cooking at any setting above 6 (on a 1-10 scale) will burn your
food. You simply don't need more heat.

The only practical effect of the heat limitation is in the longer time
needed to pre-heat the pan. So you allow an extra minute or two --
shouldn't be a big deal.

-- Larry


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On Sep 13, 2:56*pm, pltrgyst > wrote:

>
> To which Circulon line are you referring in your claim above?
>
> -- Larry


I have the full set for about 15 years. My smaller fry says Circulon
Commertial icbaa97. There is more writing but my eyes suck. It also
says Meyer on the bottom. Looking harder it also says London, San
Fran, Hong Kong.

I really have baked them to clean them up. Right or wrong it works for
me.

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