I'm just a occasional cooking Dad. I'm about to buy a new non-stick frying
pan. Any suggestions or things to watch for?
Thanks,
Jerry

>I'm just a occasional cooking Dad. I'm about to buy a new non-stick frying
>pan. Any suggestions or things to watch for?
> Thanks,

-------------------------------------
They're great--just be sure to get one with a thick bottom. I like my "mirro"
brand--but be careful--they have both the thin cheapos and the thicker ones.

>"Smurfsdad" pled:
>
>I'm just a occasional cooking Dad. I'm about to buy a new non-stick frying
>pan. Any suggestions or things to watch for?

From the housewares aisle of your local stupidmarket seach out the cheapest
nonstick pan you can find (under $10). Sometimes the weekly circular even
advertises them on sale for $4.99 or as promotional items whereby each week a
different piece of a cookware set is offered at a drastically reduced price...
usually the pan is free during the first week with a modest minimum purchase.
A fancy schmancy high end expensive nonstick pan won't last any longer nor will
it cook the typical things a nonstick pan cooks any better than your
inexpensive version. After a couple-three years when your under $10 pan starts
looking shabby toss it and buy another cheapo nonstick pan, thirty years from
now you'll still be way ahead than had you wasted your dollars on the way
overpriced fancy delancy designer dreck. The worst enemy of nonstick cookware
is high heat... so if you're careful not to incinerate your pan and not abuse
your pan with metal tools your el cheapo pan can easily last a couple-three
decades.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

That's baloney.
I have found that cheap thin teflon pans stick badly because they don't
distribute the heat evenly and have hot spots wheere the food burns on.
Buy a decent pan. You don't have to spend $100 but spend maybe $20
Wayne

"PENMART01" > wrote in message
...
> >"Smurfsdad" pled:
> >
> >I'm just a occasional cooking Dad. I'm about to buy a new non-stick
frying
> >pan. Any suggestions or things to watch for?
>
> From the housewares aisle of your local stupidmarket seach out the
cheapest
> nonstick pan you can find (under $10). Sometimes the weekly circular even
> advertises them on sale for $4.99 or as promotional items whereby each
week a
> different piece of a cookware set is offered at a drastically reduced
price...
> usually the pan is free during the first week with a modest minimum
purchase.
> A fancy schmancy high end expensive nonstick pan won't last any longer nor
will
> it cook the typical things a nonstick pan cooks any better than your
> inexpensive version. After a couple-three years when your under $10 pan
starts
> looking shabby toss it and buy another cheapo nonstick pan, thirty years
from
> now you'll still be way ahead than had you wasted your dollars on the way
> overpriced fancy delancy designer dreck. The worst enemy of nonstick
cookware
> is high heat... so if you're careful not to incinerate your pan and not
abuse
> your pan with metal tools your el cheapo pan can easily last a
couple-three
> decades.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

Wayne Jones wrote:

> That's baloney.
> I have found that cheap thin teflon pans stick badly because they don't
> distribute the heat evenly and have hot spots wheere the food burns on.
> Buy a decent pan. You don't have to spend $100 but spend maybe $20


Right. Best $20.00 I ever spent... Perfect Eggs and/or Fish...

http://www.bigtray.com/productdetails.asp!sku.WEAZ4007,catid.16540.html

~john


--
Say hello to the rug's topography...It holds quite a lot of interest
with your face down on it...

>?ISO-8859-1?Q?Levelwave=A9?= farted:
>
>Duh'Wayne Jones wrote:
>
>> That's baloney.
>> I have found that cheap thin teflon pans stick badly because they don't
>> distribute the heat evenly and have hot spots wheere the food burns on.
>> Buy a decent pan. You don't have to spend $100 but spend maybe $20
>
>
>Right. Best $20.00 I ever spent... Perfect Eggs and/or Fish...
>
>http://www.bigtray.com/productdetails.asp!sku.WEAZ4007,catid.16540.html
>
>~john

Features & Benefits:
All dimensions are inside dimensions.
**4 3/4" bottom diameter**

Whaddaya cookin', sparrow eggs and guppies... yoose paid twenny bucks for a
friggin' toys r us pan? Duh! Moron!


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Wayne Jones" > wrote in message
. cable.rogers.com...
> That's baloney.
> I have found that cheap thin teflon pans stick badly because they don't
> distribute the heat evenly and have hot spots wheere the food burns on.
> Buy a decent pan. You don't have to spend $100 but spend maybe $20
> Wayne

I agree with Sheldon on this one. Buy a cheap one at the supermarket. It
will work just fine. When the time comes in a couple or three years put it
in the trash and buy a new one for under USD10.

Charlie

"PENMART01" > wrote in message
...
> >"Smurfsdad" pled:
> >
> >I'm just a occasional cooking Dad. I'm about to buy a new non-stick
frying
> >pan. Any suggestions or things to watch for?
>
> From the housewares aisle of your local stupidmarket seach out the
cheapest
> nonstick pan you can find (under $10).
<snip>

I heartily agree with this post.
In fact I buy two or three and use them at will.
Buy a some non scratch utensils with the
money you save over a $30-$40 pan.

In rec.food.cooking, PENMART01 > wrote:

> A fancy schmancy high end expensive nonstick pan won't last any longer nor will
> it cook the typical things a nonstick pan cooks any better than your
> inexpensive version.

I usually pay attention to your posts, because I find that generally, you
are correct. But this one I wonder about.

I always thought that it was important to get a saute pan that distributed
the heat evenly over the bottom, to avoid hot spots. You indicate that a
thin cheap pan made from whatever works just as good as a thick aluminum
pan.

Did I weigh your qualifier "the typical things a nonstick pan cooks" too
lightly?

Personally, I don't use nonstick (except for one little saute pan I won in
a chile-making contest) so I'm no expert. I use my 25 pound slab of cast
iron over two gas burners for stuff like frying burgers and even for just
making grilled cheese sandwiches. I like the even heat.

Can you expand on what the hell you are talking about?


--
....I'm an air-conditioned gypsy...

- The Who

> wrote in message
...
> In rec.food.cooking, PENMART01 > wrote:
>
> > A fancy schmancy high end expensive nonstick pan won't last any longer
nor will
> > it cook the typical things a nonstick pan cooks any better than your
> > inexpensive version.
>
> I usually pay attention to your posts, because I find that generally, you
> are correct. But this one I wonder about.
>
> I always thought that it was important to get a saute pan that distributed
> the heat evenly over the bottom, to avoid hot spots. You indicate that a
> thin cheap pan made from whatever works just as good as a thick aluminum
> pan.
>
> Did I weigh your qualifier "the typical things a nonstick pan cooks" too
> lightly?
>
> Personally, I don't use nonstick (except for one little saute pan I won in
> a chile-making contest) so I'm no expert. I use my 25 pound slab of cast
> iron over two gas burners for stuff like frying burgers and even for just
> making grilled cheese sandwiches. I like the even heat.
>
> Can you expand on what the hell you are talking about?
>
>
> --
> ...I'm an air-conditioned gypsy...
>
> - The Who

I'll tell you my experience. My latest under $10 frying pan from the
supermarket is made by Revere Ware. Not a brand that I would usually buy.
But it was very inexpensive. It is made from thick aluminum and has a
non-stick coating. I've had it for over a year now and it is just as good as
new. I expect it to last for 3 or 4 more years. When it develops a scratch
or two I will demote it to second best. In several years I will demote the
newest one to second best and toss my current one in the trash with no
regrets. I'd rather spend $15 to $18 dollars over a period of 8 or so years
and always have a perfect non-stick pan on hand than pay a heck of a lot
more for one that will scratch even sooner. I don't use non-stick pans
except for a couple of frypans - mostly for eggs and a few other items. I do
have a Circulon wok that was given to me for Christmas last year. I like it
very much but do not expect it to be scratchless much longer. Then it will
be back to my steel wok.

Charlie

On Mon, 9 Feb 2004 19:24:03 -0600, "Smurfsdad" >
wrote:

>I'm just a occasional cooking Dad. I'm about to buy a new non-stick frying
>pan. Any suggestions or things to watch for?
> Thanks,
> Jerry
>
You can get a decently heavy, better than grocery store quality,
Calphalon 10" nonstick skillet for $15 + shipping. A good bang for
your buck. I got the 12" one on sale for $30, and it works well. I
agree with the others, that nonstick will wear out on you, so no use
buying the expensive ones. But for a few bucks more, you can do alot
better than the grocery store models. If you have a kitchen supply
store in your town, they also have thick nonsticks, cheep.

I agree with ZeroCool - buy a decent, but not too expensive pan, and it will
last much much longer. I've had a Calphalon nonstick for about 5 years,
which is much longer than the 1-2 year Wal-mart type I've bought before.

I've been pretty impressed with Calphalon non-sticks - you can even use
metal utensils on them (gently) without any harm to the finish, and burned
on food will scrub right off if this ever happens to you.

"ZeroCool" > wrote in message
> You can get a decently heavy, better than grocery store quality,
> Calphalon 10" nonstick skillet for $15 + shipping. A good bang for
> your buck. I got the 12" one on sale for $30, and it works well. I
> agree with the others, that nonstick will wear out on you, so no use
> buying the expensive ones. But for a few bucks more, you can do alot
> better than the grocery store models. If you have a kitchen supply
> store in your town, they also have thick nonsticks, cheep.
>

Smurfsdad wrote:
> I'm just a occasional cooking Dad. I'm about to buy a new non-stick frying
> pan. Any suggestions or things to watch for?
> Thanks,
> Jerry
>
>

Buy T-Fal. (Even though they are made in France.) They are really
nice, and if you catch them on sale you can get just about any size
frypan for about $10. My favorite is about a 12" skillet with deep
sides shaped kind-of-like a wok. I paid $10 for it on a *really* good
sale. Actually, I went back and bought a 2nd at that price and it's in
storage until the first pan gets too ratty.

Bob

In article >,
says...
>Smurfsdad wrote:
>> I'm just a occasional cooking Dad. I'm about to buy a new non-stick frying
>> pan. Any suggestions or things to watch for?
>> Thanks,
>> Jerry
>>
>>
>
>Buy T-Fal. (Even though they are made in France.) They are really
>nice, and if you catch them on sale you can get just about any size
>frypan for about $10. My favorite is about a 12" skillet with deep
>sides shaped kind-of-like a wok. I paid $10 for it on a *really* good
>sale. Actually, I went back and bought a 2nd at that price and it's in
>storage until the first pan gets too ratty.
>
>Bob
>
Ross Stores and/or Marshall's are good places to look for bargains on
these pans.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

To reply, remove the SPAM BLOCK

Smurfsdad wrote:
>
> I'm just a occasional cooking Dad. I'm about to buy a new non-stick frying
> pan. Any suggestions or things to watch for?
> Thanks,
> Jerry

Cooks Illustrated liked the Faberware Millenium $30-$40 and the Meyer
Teflon II models the best. You can get both at Bed Bath and Beyond.
Just remember, to make them last longer don't ever expose them to very
high heat.

--
JaKe, Seattle
"Feeling is more important than technique"
John "Bonzo" Bonham