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Old 11-09-2012, 01:35 AM posted to rec.food.cooking
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Default Circulon pan help!

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 sauté 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!



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Old 11-09-2012, 03:05 AM posted to rec.food.cooking
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Default Circulon pan help!


"Sqwertz" wrote in message
...
On Mon, 10 Sep 2012 17:35:21 -0700, 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 sauté 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?


Cleaning a non stick pan with a wire brush - that's the coating coming
off, not the food. And not knowing how to cook if you're burning
chicken in a pan in the first place.


Yes but I only resorted to a wire brush when it wouldn't come off otherwise.
I was trying to find out what might have caused the food to stick to begin
with.

I have since ordered two pans. They cost less than I thought they would.
The chef's and the saute from Overstock.com. They may not match. I don't
care.

But you already knew that. You just wanted us to tell you that.
Nothing more to see here.


Well no. I still would like some ideas as to what might have caused the
food to stick to begin with. I have only ever had that happen waaaay back
when I bought cheap non-stick skillets. They never worked very well.


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Old 11-09-2012, 04:27 AM posted to rec.food.cooking
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Default Circulon pan help!

I have one griddle sort of pan. Don't know its proper name. Don't remember
its brand either but it was fiercely expensive. The instructions that came
with it said: NO dishwasher and NO spray-on non-stick like Pam. I won't buy
another one of that ilk but have great happy results with it. So great that
I gave one to DDIL.
Hers did just what you said; worked fine and then it was awful. Be very
careful choosing non-stick cookware and really do follow the instructions.
Polly

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Old 11-09-2012, 05:29 AM posted to rec.food.cooking
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Default Circulon pan help!

On Mon, 10 Sep 2012 19:05:14 -0700, "Julie Bove"
wrote:

I still would like some ideas as to what might have caused the
food to stick to begin with. I have only ever had that happen waaaay back
when I bought cheap non-stick skillets. They never worked very well.

You're already solved your own problem. It wore out. None of those
coated pans last forever. Throw it out and move on.

--
Food is an important part of a balanced diet.
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Old 11-09-2012, 05:58 AM posted to rec.food.cooking
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"Polly Esther" wrote in message
...
I have one griddle sort of pan. Don't know its proper name. Don't remember
its brand either but it was fiercely expensive. The instructions that came
with it said: NO dishwasher and NO spray-on non-stick like Pam. I won't
buy another one of that ilk but have great happy results with it. So great
that I gave one to DDIL.
Hers did just what you said; worked fine and then it was awful. Be
very careful choosing non-stick cookware and really do follow the
instructions. Polly


I have never put this pan in the dishwasher. The new pans I am buying do
say that you can. I just don't. They are so big anyway... They might not
fit.

Now the cooking spray! Hmmm... That is something that I hadn't used in
many years. I would just use oil, margarine or butter. But after a
discussion here about the high heat (grilling?) spray, I did buy some. I
can't remember now what the issue was but I want to say that it was free of
soybean oil.

I do remember my daughter finding a recipe that she really wanted to try and
it called for the cooking spray. She is one of those real sticklers for
details sometimes and this was one of those times. Oddly enough when she
wants to, she can take a recipe and make it free of her intolerances. But
this time she really insisted on the cooking spray. I would be willing to
bet that I used it in that pan!

I think the next time I go into the kitchen I will just throw that nasty
spray out. I never did like the stuff.

Thanks!Q




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Old 11-09-2012, 05:59 AM posted to rec.food.cooking
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Default Circulon pan help!


"Sqwertz" wrote in message
...
On Mon, 10 Sep 2012 22:27:46 -0500, Polly Esther wrote:

I have one griddle sort of pan. Don't know its proper name. Don't
remember
its brand either but it was fiercely expensive. The instructions that
came
with it said: NO dishwasher and NO spray-on non-stick like Pam. I won't
buy
another one of that ilk but have great happy results with it. So great
that
I gave one to DDIL.
Hers did just what you said; worked fine and then it was awful. Be
very
careful choosing non-stick cookware and really do follow the
instructions.


I have a bunch of Circulon, both old and somewhat new. and have never
had any problems with it except that the top surface of the ridges
does wear out. It does not cause the problems Julie sees. I have had
much worse luck with plenty of other non-stick brands (even All Clad).
Only Bialetti had outperformed the Circulon (and at 1/3rd the price).

I'm pretty sure her husband sabotaged them. He does that a lot.


That is quite possible. He is gone now. The kitchen is clean! And I have
room in my fridge again!


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Old 11-09-2012, 06:01 AM posted to rec.food.cooking
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"sf" wrote in message
...
On Mon, 10 Sep 2012 19:05:14 -0700, "Julie Bove"
wrote:

I still would like some ideas as to what might have caused the
food to stick to begin with. I have only ever had that happen waaaay
back
when I bought cheap non-stick skillets. They never worked very well.

You're already solved your own problem. It wore out. None of those
coated pans last forever. Throw it out and move on.


I would think that a Circulon pan should last for many years. I think Polly
Esther hit the nail on the head with the non-stick cooking spray. In fact
I'd be willing to bet on it! If it did say that in the instructions I would
have passed it by because I never used the stuff. I have some now. Well
until I go into the kitchen again. And then it will be going bye bye.


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Old 11-09-2012, 06:05 AM posted to rec.food.cooking
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Default Circulon pan help!

On Sep 10, 11:29*pm, sf wrote:

On Mon, 10 Sep 2012 19:05:14 -0700, "Julie Bove"
wrote:

I still would like some ideas as to what might have caused the
food to stick to begin with. *I have only ever had that happen waaaay back
when I bought cheap non-stick skillets. *They never worked very well.


You're already solved your own problem. *It wore out. *None of those
coated pans last forever. *Throw it out and move on.


Exactly. And that's why I weaned myself away from non-stick
cookware. Although I loved the ease of cooking in it and was very,
very careful with it I got tired of babying it. And then it started
peeling even though I pampered it; enough ot that!
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Old 11-09-2012, 06:25 AM posted to rec.food.cooking
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Default Circulon pan help!

wrote:
On Sep 10, 11:29 pm, sf wrote:

On Mon, 10 Sep 2012 19:05:14 -0700, "Julie Bove"
wrote:

I still would like some ideas as to what might have caused the
food to stick to begin with. I have only ever had that happen
waaaay back when I bought cheap non-stick skillets. They never
worked very well.


You're already solved your own problem. It wore out. None of those
coated pans last forever. Throw it out and move on.


Exactly. And that's why I weaned myself away from non-stick
cookware. Although I loved the ease of cooking in it and was very,
very careful with it I got tired of babying it. And then it started
peeling even though I pampered it; enough ot that!


Circulon is a different beast I think. Whatever they use is not like what
is used on those cheap skillets.

My parents and other people I know used to swear by T-Fal. I never had much
luck with it. You have to be super careful not to scratch it. And I was,
but others in this house were not and made their eggs with a fork.

I do have a very good non-stick skillet that was purchased in NY. So it's
at least 8 years old. I kept it hidden, leaving the old scratched one out
for he who would make eggs with a fork to use. Heh. My only issue with it
is that it is very large and I don't always need something that large. So I
got the Orgreenic one. It will be used only for eggs and perhaps pancakes.

I liked the saute pan because it was not only very large but deep. I could
do things like Spanish rice in it. I had gotten to the point where I was
using pretty much only it or my Rachael Ray pasta pot for most things. I
have an old Revereware pan that I use for popcorn. And I was using it for
smaller things like a serving of instant mashed potatoes or a can or soup.


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Old 11-09-2012, 04:47 PM posted to rec.food.cooking
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Default Circulon pan help!

On Mon, 10 Sep 2012 22:05:07 -0700 (PDT), "
wrote:

On Sep 10, 11:29*pm, sf wrote:

On Mon, 10 Sep 2012 19:05:14 -0700, "Julie Bove"
wrote:

I still would like some ideas as to what might have caused the
food to stick to begin with. *I have only ever had that happen waaaay back
when I bought cheap non-stick skillets. *They never worked very well.


You're already solved your own problem. *It wore out. *None of those
coated pans last forever. *Throw it out and move on.


Exactly. And that's why I weaned myself away from non-stick
cookware. Although I loved the ease of cooking in it and was very,
very careful with it I got tired of babying it. And then it started
peeling even though I pampered it; enough ot that!


We decided to go non-stick pan free and that only lasted a couple of
months. It's just too darned easy to cook eggs in one, so we are back
with a non-stick again (our egg pan). The difference is that we are
under no illusion that it will last and will replace it ASAP when we
decide it's time. We also aren't going to be under any illusion that
the pan will "last a lifetime" so we aren't going to be suckered into
spending an arm and a leg on one.... even if it has a fancy coating
that the shop keeper runs a rock over to demonstrate how tough it is.

--
Food is an important part of a balanced diet.


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Old 11-09-2012, 05:50 PM posted to rec.food.cooking
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Default Circulon pan help!

On Sep 10, 7:05*pm, "Julie Bove" wrote:
"Sqwertz" wrote in message

...









On Mon, 10 Sep 2012 17:35:21 -0700, 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 sauté 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?


Cleaning a non stick pan with a wire brush - that's the coating coming
off, not the food. *And not knowing how to cook if you're burning
chicken in a pan in the first place.


Yes but I only resorted to a wire brush when it wouldn't come off otherwise.
I was trying to find out what might have caused the food to stick to begin
with.

I have since ordered two pans. *They cost less than I thought they would.
The chef's and the saute from Overstock.com. *They may not match. *I don't
care.



But you already knew that. *You just wanted us to tell you that.
Nothing more to see here.


Well no. *I still would like some ideas as to what might have caused the
food to stick to begin with. *I have only ever had that happen waaaay back
when I bought cheap non-stick skillets. *They never worked very well.


Call Al Gore...he'll know.
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Old 11-09-2012, 07:53 PM posted to rec.food.cooking
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Default Circulon pan help!

In article , Sqwertz
wrote:


Cleaning a non stick pan with a wire brush - that's the coating coming
off, not the food. And not knowing how to cook if you're burning
chicken in a pan in the first place.

But you already knew that. You just wanted us to tell you that.
Nothing more to see here.

-sw


so only morons reply to Julie?
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Old 12-09-2012, 03:52 AM posted to rec.food.cooking
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Default Circulon pan help!

On Sep 11, 10:47*am, sf wrote:

On Mon, 10 Sep 2012 22:05:07 -0700 (PDT), "



You're already solved your own problem. It wore out. None of those
coated pans last forever. Throw it out and move on.


Exactly. *And that's why I weaned myself away from non-stick
cookware. *Although I loved the ease of cooking in it and was very,
very careful with it I got tired of babying it. *And then it started
peeling even though I pampered it; enough ot that!


We decided to go non-stick pan free and that only lasted a couple of
months. *It's just too darned easy to cook eggs in one, so we are back
with a non-stick again (our egg pan). *The difference is that we are
under no illusion that it will last and will replace it ASAP when we
decide it's time. *We also aren't going to be under any illusion that
the pan will "last a lifetime" so we aren't going to be suckered into
spending an arm and a leg on one.... even if it has a fancy coating
that the shop keeper runs a rock over to demonstrate how tough it is.



It took me a few failures to master non-stick again but now I love my
Calphalon and that I can sling it in the oven and not worry about
going over 350°. I love that I don't have to worry about using
something other than wooden or nylon utensils in it, not worry that
someone else wouldn't be as careful with it as I would. Tri-ply
stainless steel cookware is my friend.


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Old 13-09-2012, 12:02 AM posted to rec.food.cooking
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Meanwhile, back to cleaning a non-stick pan, I made quite a mess with my
favorite non-stick skillet and went to Heloise for help. She said to fill
it with water and one tablespoon dishwashER detergent, turn on the vent fan,
boil the water for ten minutes. That worked very well. I've not quite
familiar with what the controls on my new stove mean. Obviously, the E in
Medium is too high for non-stick. Lesson learned. Polly

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Old 13-09-2012, 01:12 AM posted to rec.food.cooking
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Default Circulon pan help!

On Wed, 12 Sep 2012 18:02:46 -0500, "Polly Esther"
wrote:

Meanwhile, back to cleaning a non-stick pan, I made quite a mess with my
favorite non-stick skillet and went to Heloise for help. She said to fill
it with water and one tablespoon dishwashER detergent, turn on the vent fan,
boil the water for ten minutes. That worked very well. I've not quite
familiar with what the controls on my new stove mean. Obviously, the E in
Medium is too high for non-stick. Lesson learned. Polly


It is easy to put a shellac-type icky on any pan if you are heating or
frying too high. The icky is vi sable on stainless and is easy to
tackle there. On non stick it doesn't show up and isn't always
noticeable to the fingers. I find that a Dobie pad is perfect for
scouring all non stick pans after frying to keep them slippery clean.
I tried other nylon scrubbers but they don't seem to do the job like
the Dobie pad.
Janet US


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