The Mrs has just advised me our non stick is/has flacked so its time for a new one. It was a le Creuset (they dont make them in house so it was probably a 'cheap' knock off of something else). 

 

Teflon etc is out of the question.

 

Anyone have any experience with black steel pans? how "non-stick" can they get?

 

Mineral B?

 

Anyone have these "stone" things they advertise on morning tv?

 

We've got a couple of stainless steel fry pans, but I really need a non-stick.

 

 

 

 

 

I usually just buy an Analon in the sale from Peters of Kensington, and replace it every year or two. Iron pans can get really well cured with care, like a wok, but unless you need the iron effect on your food like an oigen I wouldn't bother.

I've been using Swiss Diamond for a few years now. Supposed to last a life time if you care for them properly (no dishwasher, metal scourers or high heat).

We use a cast iron pan and olive oil. 27 years old and still like new.

We use a cast iron pan and olive oil. 27 years old and still like new.

 

the best way to go

 

i have had almost all those expensive teflon coated fry pans, and they all eventually fail

 

will never ever ever purchase circulon again, any excuse to not cover you under warranty

scanpan on the other hand, will always honour warranty, so i tended to stick with them and just swap them over every few years when the coating started to fail. No questions asked.

Flavorstone! Ha I laughed at the infomercial, but a mate's wife bought some and love them. I persevere with stainless which seems to get less sticky over time for some reason (or I'm getting used to it).

the best way to go

 

i have had almost all those expensive teflon coated fry pans, and they all eventually fail

 

will never ever ever purchase circulon again, any excuse to not cover you under warranty

scanpan on the other hand, will always honour warranty, so i tended to stick with them and just swap them over every few years when the coating started to fail. No questions asked.

 

Funny you should say that about circulon. The Goddess has a circulon at Inverloch and after 5 years it is still fine. Just went to have a look at it. Interesting that the warranty is suss, though.

Flavorstone! Ha I laughed at the infomercial, but a mate's wife bought some and love them. I persevere with stainless which seems to get less sticky over time for some reason (or I'm getting used to it).

 

They look surprisingly good on TV, I just cant bring myself to buying something off morning TV! I'd love to try one

 

That being said I only need ONE pan not a whole damn set, steak knives, steam cleaner, ab circle something and whatever else they through in

 

Edit: just looked at product review - nasty

 

http://www.productreview.com.au/p/danoz-flavorstone.html

Edited September 22, 201312 yr by Peter the Greek

Funny you should say that about circulon. The Goddess has a circulon at Inverloch and after 5 years it is still fine. Just went to have a look at it. Interesting that the warranty is suss, though.

 

 

we have 3 circulons and one failed, they tried blaming us for using too high a heat. Told them, i use it no differently to the rest and they are all fine.

Medium head, no steal utensils, no spray oils....

Nope, missuse they say and not covered.

 

I was going to take it further, but for a frypan i got when meyer had their 40% off sale, i couldnt be bothered, just left it there with them and wont ever purchase another one.

Edited September 22, 201312 yr by JohnA

The Fluro cosmic blue put me off

 

We use a cast iron pan and olive oil. 27 years old and still like new. 

 

the best way to go

 

i have had almost all those expensive teflon coated fry pans, and they all eventually fail

 

 

Get a good iron one, non stick as a non stick and will last forever... eg http://www.debuyer.com/product.php?id=778&cat=63&background=orange3

Get a good iron one, non stick as a non stick and will last forever... eg http://www.debuyer.com/product.php?id=778&cat=63&background=orange3

 

That what I was thinking - they're cheap too so if I dont like it its not going to break the bank

What I can never work out is that if nothing sticks to Teflon, how did the factory workers get Teflon to stick to the pan?

 

For what it's worth we have used a few of those brands mentioned including the Creuset / Circulon / Tefal but they all fail eventually

 

We have a really good cast iron pan about 45 years old and it's still going strong....

Non-stick?--Cast iron and use oil/lard.

Non-stick and low fat?--Scan Pan--not cheap, lasts OK, good warranty.

 

Greg

We've bought Greenpan frying and saucepans.

 

They are great;

 

http://www.green-pan.com.au/en/cookware-3209.htm

we have 3 circulons and one failed, they tried blaming us for using too high a heat. Told them, i use it no differently to the rest and they are all fine.

Medium head, no steal utensils, no spray oils....

Nope, missuse they say and not covered.

 

I was going to take it further, but for a frypan i got when meyer had their 40% off sale, i couldnt be bothered, just left it there with them and wont ever purchase another one.

 

Now that I know it was from Myer I am even more surprised. I guess things are not as they once were.

Get a good iron one, non stick as a non stick and will last forever... eg http://www.debuyer.com/product.php?id=778&cat=63&background=orange3

 

Beeswax!

LOL!

A lady I've been working for for a few years has one of these and although it's expensive she says she never has any trouble cooking with it and that it will be a family heirloom which she will give to her daughter.

 

I watched her cooking with it and with a little dab of oil I never saw anything stick to it and it heats up like you've never seen a pan heat up, extremely quickly and when she's finished she rinses it, wipes it out with straight steel wool if need be or just a kitchen scourer and that's it.

 

Mauveil ,and they have a huge range.  I'm looking at one of these >>> M'Heritage 30cm

 

 

I have a Mauveil fry pan, they're excellent. I'd love a full set of their pans, if anything just for show. They're lovely to look at (when you dont use them daily like we do )

 

Update: the Le Creuset has a 10 year warranty! lets see if they honour it

A lady I've been working for for a few years has one of these and although it's expensive she says she never has any trouble cooking with it and that it will be a family heirloom which she will give to her daughter.

 

I watched her cooking with it and with a little dab of oil I never saw anything stick to it and it heats up like you've never seen a pan heat up, extremely quickly and when she's finished she rinses it, wipes it out with straight steel wool if need be or just a kitchen scourer and that's it.

 

Mauveil ,and they have a huge range.  I'm looking at one of these >>> M'Heritage 30cm

I wouldn't do it if I were you.

 

The copper on the outside is impossible to keep polished and clean. The inside appears to be stainless steel, which is fine, but you needn't pay anything like that much for a good quality stainless steel pan.

 

My wife likes non-stick, which is why I shopped around until I found a decent, non-toxic one.

 

However, if was deciding, I'd probably go with the cast iron, as others have suggested.

I wouldn't do it if I were you.

 

The copper on the outside is impossible to keep polished and clean. The inside appears to be stainless steel, which is fine, but you needn't pay anything like that much for a good quality stainless steel pan.

 

My wife likes non-stick, which is why I shopped around until I found a decent, non-toxic one.

 

However, if was deciding, I'd probably go with the cast iron, as others have suggested.

 

The problem is the weight for those who have had a hard life nursing and now have sensitive wrists.

^ yep, that pan weighs a LOT.

 

I disagree with the comment that its just another SS fry pan though. It does different things to sauces that other SS pans I have owned dont. Its also the easiest SS pan I have ever owned to clean (the inside, not the copper bit, that's a total PITA)

I have 3 different size cast iron fry pans that are at least 10 years old.

$20 non stick from ikea has lasted better than most that I have purchased.

I wouldn't do it if I were you.

 

The copper on the outside is impossible to keep polished and clean. The inside appears to be stainless steel, which is fine, but you needn't pay anything like that much for a good quality stainless steel pan.

 

My wife likes non-stick, which is why I shopped around until I found a decent, non-toxic one.

 

However, if was deciding, I'd probably go with the cast iron, as others have suggested.

 

Oh I don't know Orph, I've got a set of copper saucepans that we've had for 20 years and I've never touched the copper bases and the copper goes up the sides about 50mm before hitting the stainless and they have this nice coppery patina, not quite verdigris as the alkaloids in washing detergents work against it truly forming(which is a good thing) but the colour is a dark cloudy overcast colour with the copper peeking through in spots.

 

Like I said I've watched this pan in action and the aftermath as it's washed and set aside for it's next outing(which is almost daily) another thing I didn't mention was that  Mauviel have a wonderful mythology in kitchen circles and stories of  handed down pans are legion.

 

I've hefted this thing in my hand and shook it about and it has presence and that certain je ne sais quoi that some things possess in spades. When you see a well seasoned one of these...you want one