Personally, I have used teflon, analon, calphalon and everything else in between. I finally splurged and bought a set of the All-Clad stainless and love it. The key to preventing food from sticking is to have your pan hot enough before adding any oil and letting the oil heat before adding food.
Not a big fan of teflon or non-stick pans. If you get them too hot, the teflon will peel off. Also a lot has been made over the toxicity of teflon in cookware in the past years. Here is a google search. You might want to read some of the articles (be sure to read pro and con) before making your decision.
Thx for your answer. I have heard cons about Teflon. You mentioned about the hot oil so that food doesn't stick, what about spaghetti sauce? will that stick?
It shouldn't if the heat isn't turned up too high. For that matter, nothing should stick if you have any good quality pan and you cook at an appropriate temperature. If you think that there may be a problem with the temperature on your burners, you might want to have a service person come and check them. On some ranges, the burners can be checked and calibrated just like oven temps.
I have a Kitchen Craft set that I purchased 25 years ago. I use it everyday, love it, and highly recommend them to everyone. Stainless is the way to go, these are 5 ply. Nothing else compares in my opinion. Yes they are on the high price end but definately worth every penny. Go to cookforlife.com, and they can direct you to a local salesperson, or you can order from them, or check out the local state fairs. I have used other product when visiting family and can't wait to get home to use my own.
Nothing like stainless...as Schu-Legend says. I bought the COPPER-bottomed 4 quart saucepan by ALL=CLAD and never been happier, really. I'm sure their saute-pans and skillets are great also. Teflon is cheaper, will peel in time. All Clad is pricey but figure this is for life. Sticking? DON"T turn up the heat really high...and use a little oil like they say...it 'll all come off while dishwashing with nylon scrubber and some Dawn. STAINLESS ALL CLAD!! g-luck.
Posts: 86 | Location: Chelsea, New York | Registered: Mar 19, 2006
I have a mix of anodized aluminum and stainless steel. Personally I prefer the SS. If you find anything sticking just fill the pan with water and heat, gently scraping off the left over bits, much like making gravy.
While you don't need to buy All-Clad to have a nice set of SS, make sure that whatever you buy has at least a heavy bottom to transfer heat evenly. All-Clad has this, plus the same construction coming up the sides. More than anything, this helps protect your food from burning and hurting the pan.
Posts: 350 | Location: St Louis, MO (Zone 5b) | Registered: Oct 31, 2007
stl_mary is right. All-Clad isn't the only quality stainless cookware out there, but they are the Cadillac. I personally would not have bought it had I not had a great deal. Just make sure that whichever brand you choose, that it does have a heavy bottom, this helps tremendously to spread the heat evenly and prevent foods from sticking and burning. Acts more like insulation to prevent things from being too hot. Good Luck on your purchase and enjoy!
SS is the best over all, however I do have a couple nonstick fry pans for when I want to make eggs or a quick grilled cheese sandwich. I use a nonstick Caphalon pan for those. It's just a pain to try to make a good over easy egg in SS, and I don't use the non-stick cooking sprays in my pan. I've read that over time they can ruin the pan.
I'm never lost, I always know where I'm not!
Posts: 129 | Location: Florida | Registered: Jan 12, 2004
