I only use my copper/SS lined pan now for two things. Sauces that I want to stick a little to the bottom of the pan and sauteing potatoes, again which I want to stick a little, gives a nice coating.

 

Want to pan fry fish? these are awesome.

 

.......my wife's only grip is the weight, they're as heavy as the copper pans we have

 

Regarding the temperature control thing. I find these superior to the copper.

 

Anyhow, just my experience with them. I'll try to remember to report back in 12 months.

 

I did however cook a brunch for 50 people with them when we first got them. Had 5 pans going non-stop for 2 hours.........actually Alistair, that was the day you picked up that table! next year the front garden will be finished and I am just going to get a spit.....

 

My biggest problem is getting the gas flame low enough. 

 

See if you can get a simmer plate.........the one for my cooker is $800, hence we dont have one.....we manage it by nearly turning it off

I currently use a few different pans.

Having gone through a few 'non-sticks', I've currently decided the Tefal 'Gourmet Anodized' are the best value for money.

I'm also a couple of months into using a De Buyer Carbone Plus carbon steel pan which is slowly starting to become a star.

And one use into an Essteele 'Australis' open french skillet, which for the money I'm hoping gives a long life of non-stick cooking.

 

I never got into stainless frying pans (all my saucepans are stainless though), but I think that's down to one bad experience which was probably my own fault - not educating myself in how to properly use stainless for pan frying.

Apparently the Tesco ones aren't very good.

Apparently the Tesco ones aren't very good.

image.jpg

Very good :-)

I've never had any trouble with food sticking to pan , maybe the wife has .

Hello GIRLLLLLLLLLLLLLLLLLLLLLSSSSSSSSSSSSSSSSSSSSSS

:-)

A bit of an update - a few months back we got a whole heap of these Circulon Commercial pans from Victoria's Basement. I've just gone and got another 2.

 

 

These are hands down the best pans I've ever used (regardless of price). I've not touched my 30cm Mauviel since (actually I lie, I've used it one for a sauce that is better in a SS as opposed to non-stick)....that's a $400 pan from France v a $69 pan I am guessing made in China (need to check the paperwork)

 

Highly recommended. I guess time will tell for the longevity question, but who cares for this money. Its supposed to have a lifetime satisfaction gtee.

 

http://www.victoriasbasement.com.au/Product/Details/74555

 

Outstanding value. Only downside is you can whack them in the dishwasher like a SS pan

 

Aren't these also teflon coated?

Aren't these also teflon coated?

No

HARD-ANODIZED

Edited August 20, 201411 yr by Peter the Greek

We've been through thousands of the things, ok I exaggerate, probably only hundreds, and each promises so much. They are all wonderful for the few month or so then BAM, they turn to ****.

 

Apart from the one we have now. Analon.

 

Have used it almost daily for over a year and it's still awesome. It's only a small one we use for eggs and small meals but it's been so good I am tempted to buy a larger version.

 

No

HARD-ANODIZED

The cookware may be hard anodized but the link you provided states that it also has Dupont's Autograph surface on it.  They are suitably vague on the dupont website about what it is but it appears to be their most durable version of a non-stick surface and does contain PTFE.

 

See links below

 

http://www.thecookwareadvisor.com/what-do-you-mean-its-not-teflon/

 

and from the horses mouth

 

https://www.facebook.com/teflonbrand/posts/10150522871660746

Edited August 20, 201411 yr by tanehy

^sorry, tablet crashed and I got dragged into something at work. Didn't realise it was as such, I was halfway through reading their site......interesting.

 

Oh well, either way, I love it

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).

dam expensive and not true for ours despite following all the instructions, rice bran oil etc  - a few years for ours and coated black - but it is the everyday pan

 

disappointing

This has become several questions for me at least

We have a semi professional type kitchen st up

No longer liscenced

30!yearsvagonit was La crueset

Now only s few fry pans small sauce pans remain

We moved to quality stainless steel for most applications - good heat distribution, soak then easy clean, never wears out.

Tried the solid "Teflon" but it seems to build a film that disallows its non stick properties- regular intensive cleans restore it.

Specialist pans -crepe and omlette are still blue steel never scoured only ever allowed to be washed after 10 yearsnseasoning

1person use only

Geek gets my crepe pan when I die