Thread: Now NOT to wreck a non stick pan

On Dec 22, 10:06*am, ImStillMags <sitara8...@gmail.com> wrote:
> read this interesting and informative article this morning in the
> NYTimes
>
> http://www.nytimes.com/2010/12/18/yo...s.html?src=me&....
>
> I'm sure there are some here who will disagree. *(rolls eyes)

In the article it states that soy lecithin is the culprit for building
up that sticky residue on non stick pans, if you us stuff like PAM.

On Dec 22, 1:21*pm, ImStillMags <sitara8...@gmail.com> wrote:
> On Dec 22, 10:06*am, ImStillMags <sitara8...@gmail.com> wrote:

> In the article it states that soy lecithin is the culprit for building
> up that sticky residue on non stick pans, if you us stuff like PAM.

Yeah.... a bulldozer won't budge it.

ImStillMags <[email protected]> wrote:

>read this interesting and informative article this morning in the
>NYTimes
>
>http://www.nytimes.com/2010/12/18/yo...me&ref=general
>
>
>I'm sure there are some here who will disagree. (rolls eyes)

Disagree with what part?<g>
1. She should speak to her Rabi about why things went wrong when she
made latkes without oil--- that's the whole point of latkes. We're
not Jewish, but I can't imagine why anyone who was would make latkes
to celebrate a miracle and not use oil. [and I can't imagine why
anyone would want unfried latkes just because they taste better fried]

2. The article gave the impression that there were no sprays without
lecithin- and we've discussed a couple options here in the past week
or two.

3.-- she saved herself in the end-- but I was afraid for a while she
wasn't going to replace the borrowed gift she ruined.

There is a lot of good advice there, though. starting with the part
about reading directions.<g>

Jim

On Wed, 22 Dec 2010 10:06:13 -0800 (PST), ImStillMags
<[email protected]> wrote:

> read this interesting and informative article this morning in the
> NYTimes
>
> http://www.nytimes.com/2010/12/18/yo...me&ref=general
>
>
> I'm sure there are some here who will disagree. (rolls eyes)

It all boils down to no matter how well it's treated, the best
scenario is that nonstick will have to be replaced every five years
(or less).

--

Never trust a dog to watch your food.

On 12/22/2010 12:06 PM, ImStillMags wrote:
> read this interesting and informative article this morning in the
> NYTimes
>
> http://www.nytimes.com/2010/12/18/yo...me&ref=general
>
>
> I'm sure there are some here who will disagree. (rolls eyes)

I don't disagree, I've been seasoning my T-FAL pans for thirty years
now, that's what the instructions said to do with them. I often reseason
them annually just to ensure they last. My first T-FAL, every bit of
thirty years old, had to be tossed two years ago because dear wife used
a metal spatula in it, scratching the surface. Once the surface is
scratched the thing is no good.

On Dec 22, 1:17*pm, sf <s...@geemail.com> wrote:
> On Wed, 22 Dec 2010 10:06:13 -0800 (PST), ImStillMags
>
> <sitara8...@gmail.com> wrote:
> > read this interesting and informative article this morning in the
> > NYTimes
>
> >http://www.nytimes.com/2010/12/18/yo...s.html?src=me&....
>
> > I'm sure there are some here who will disagree. *(rolls eyes)
>
> It all boils down to no matter how well it's treated, the best
> scenario is that nonstick will have to be replaced every five years
> (or less).
>
> --
>
> Never trust a dog to watch your food.

yeah....mine are there....I really need to buy another 8" and 10", I
just don't want to spend the bucks right now

On 2010-12-22, sf <[email protected]> wrote:

> It all boils down to no matter how well it's treated, the best
> scenario is that nonstick will have to be replaced every five years
> (or less).

Nonsense. My daughter has a non-stick pan I bought almost 20 yrs ago.
Only the cheap crap needs replacing every 5 yrs.

http://www.whitfordww.com/excalibur.html

nb

On Dec 22, 1:06*pm, ImStillMags <sitara8...@gmail.com> wrote:
> read this interesting and informative article this morning in the
> NYTimes
>
> http://www.nytimes.com/2010/12/18/yo...s.html?src=me&....
>
> I'm sure there are some here who will disagree. *(rolls eyes)

Not sure if I agree with rubbing butter/oil onto a cold pan before
heating. I've never done that and my pans are OK - years later!

Kris

On Wed, 22 Dec 2010 14:43:40 -0800 (PST), ImStillMags
<sitara8060@g[email protected]> wrote:

> On Dec 22, 1:17*pm, sf <s...@geemail.com> wrote:
> > On Wed, 22 Dec 2010 10:06:13 -0800 (PST), ImStillMags
> >
> > <sitara8...@gmail.com> wrote:
> > > read this interesting and informative article this morning in the
> > > NYTimes
> >
> > >http://www.nytimes.com/2010/12/18/yo...s.html?src=me&...
> >
> > > I'm sure there are some here who will disagree. *(rolls eyes)
> >
> > It all boils down to no matter how well it's treated, the best
> > scenario is that nonstick will have to be replaced every five years
> > (or less).
> >
>
> yeah....mine are there....I really need to buy another 8" and 10", I
> just don't want to spend the bucks right now

We've decided to do away with nonstick. We have the various cast
irons and the new stainless steel is really working out, so we're not
throwing money into the nonstick money pit this time around. I still
need to find hubby a smaller ss skillet for Xmas. Unfortunately, not
many brands have a ss inside and an anodized outside.

--

Never trust a dog to watch your food.

On 23 Dec 2010 00:02:24 GMT, notbob <[email protected]> wrote:

> On 2010-12-22, sf <[email protected]> wrote:
>
> > It all boils down to no matter how well it's treated, the best
> > scenario is that nonstick will have to be replaced every five years
> > (or less).
>
> Nonsense. My daughter has a non-stick pan I bought almost 20 yrs ago.
> Only the cheap crap needs replacing every 5 yrs.
>
> http://www.whitfordww.com/excalibur.html
>
yeah, I buy cheap crap because the one and only time I bought
expensive crap, way back when, it lasted just as long (short) as the
cheap stuff. IMO, the only way expensive stuff can last is if it's
not used. Ours is used daily, often twice a day - and I'm over
replacing it.

--

Never trust a dog to watch your food.

sf <[email protected]> wrote:
> On Wed, 22 Dec 2010 14:43:40 -0800 (PST), ImStillMags
> <[email protected]> wrote:
>
>> On Dec 22, 1:17 pm, sf <s...@geemail.com> wrote:
>>> On Wed, 22 Dec 2010 10:06:13 -0800 (PST), ImStillMags
>>>
>>> <sitara8...@gmail.com> wrote:
>>>> read this interesting and informative article this morning in the
>>>> NYTimes
>>>
>>>> http://www.nytimes.com/2010/12/18/yo...s.html?src=me&...
>>>
>>>> I'm sure there are some here who will disagree. (rolls eyes)
>>>
>>> It all boils down to no matter how well it's treated, the best
>>> scenario is that nonstick will have to be replaced every five years
>>> (or less).
>>>
>>
>> yeah....mine are there....I really need to buy another 8" and 10", I
>> just don't want to spend the bucks right now
>
> We've decided to do away with nonstick. We have the various cast
> irons and the new stainless steel is really working out, so we're not
> throwing money into the nonstick money pit this time around. I still
> need to find hubby a smaller ss skillet for Xmas. Unfortunately, not
> many brands have a ss inside and an anodized outside.

Same here, non stick is history, I have had too many problems with the
stuff flaking off with the skillets. With one exception.. Will use an
teflon electric griddle for pancakes. I wonder if electric griddles last
longer because heat is controlled better?
But then again doesn't some the teflon always get in the food?

Has anyone grilled pancakes on a non stick with good results?
I have a cast iron skillet I use mostly for fried chicken. Will a cast iron
double grill for the stove work... I love pancakes!

I purchased an all-clad 10 inch skillet with lid yesterday for $69 U.S. I
hope this a good deal and will last a life time. A very low price for an
all-clad. Got the pan at a local Sur-La-Table. Christmas present to my
self.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

"notbob" <[email protected]> wrote in message
news:4d12918f$0$27394$[email protected]..
> On 2010-12-22, sf <[email protected]> wrote:
>
>> It all boils down to no matter how well it's treated, the best
>> scenario is that nonstick will have to be replaced every five years
>> (or less).
>
> Nonsense. My daughter has a non-stick pan I bought almost 20 yrs ago.
> Only the cheap crap needs replacing every 5 yrs.
>
(snip)
>
> nb
>
I think I've still got some of the original Silverstone non-stick coating...
that's gotta be what, 30 years old now? I certainly have never had to
replace non-stick skillets. But I'm not a huge fan of non-stick. I hate
having to use special cooking utensils. Don't you dare use a metal spatula
in that pan! I suppose non-stick is good for pancakes. But I still like my
grandmother's cast iron griddle for scones. And I can use a metal spatula.


Jill

On 2010-12-23, sf <[email protected]> wrote:

> cheap stuff. IMO, the only way expensive stuff can last is if it's
> not used. Ours is used daily, often twice a day....

I know ....and you never have problems with your computers.
It's amazing!

nb

On Thu, 23 Dec 2010 12:24:57 +0000 (UTC), Dan L
<[email protected]> wrote:

> Has anyone grilled pancakes on a non stick with good results?
> I have a cast iron skillet I use mostly for fried chicken. Will a cast iron
> double grill for the stove work... I love pancakes!

Not sure what you mean by double grill. I have a two sided "grill"
that spans two burners. One side is ridged and the other side is
flat. I've used the flat side for pancakes and it works very well.
>
> I purchased an all-clad 10 inch skillet with lid yesterday for $69 U.S. I
> hope this a good deal and will last a life time. A very low price for an
> all-clad. Got the pan at a local Sur-La-Table. Christmas present to my
> self.

I'll check out Sur La Table, thanks (I'll call to see if they have the
LTD2). I noticed something last week there that I wanted too.... now
I have to remember what it was. Did you order online or buy from a
brick & mortar store?

--

Never trust a dog to watch your food.

On 23 Dec 2010 13:33:04 GMT, notbob <[email protected]> wrote:

> On 2010-12-23, sf <[email protected]> wrote:
>
> > cheap stuff. IMO, the only way expensive stuff can last is if it's
> > not used. Ours is used daily, often twice a day....
>
> I know ....and you never have problems with your computers.
> It's amazing!
>
Yeah. The only thing that happens is my hard drive dies. Something
that happens to Mac and Linux users too. Plus I *never* reinstall my
Operating System the way certain people seem to do with religious
fervor on a yearly or twice yearly basis.


--

Never trust a dog to watch your food.

On Thu, 23 Dec 2010 08:08:00 -0500, "jmcquown" <[email protected]>
wrote:

>
> "notbob" <[email protected]> wrote in message
> news:4d12918f$0$27394$[email protected]..
> > On 2010-12-22, sf <[email protected]> wrote:
> >
> >> It all boils down to no matter how well it's treated, the best
> >> scenario is that nonstick will have to be replaced every five years
> >> (or less).
> >
> > Nonsense. My daughter has a non-stick pan I bought almost 20 yrs ago.
> > Only the cheap crap needs replacing every 5 yrs.
> >
> (snip)
> >
> > nb
> >
> I think I've still got some of the original Silverstone non-stick coating...
> that's gotta be what, 30 years old now? I certainly have never had to
> replace non-stick skillets. But I'm not a huge fan of non-stick. I hate
> having to use special cooking utensils. Don't you dare use a metal spatula
> in that pan! I suppose non-stick is good for pancakes. But I still like my
> grandmother's cast iron griddle for scones. And I can use a metal spatula.
>
>
Keep on not using it and it'll last 100 years easily.


--

Never trust a dog to watch your food.

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Thu, 23 Dec 2010 08:08:00 -0500, "jmcquown" <[email protected]>
> wrote:
>
>>
>> "notbob" <[email protected]> wrote in message
>> news:4d12918f$0$27394$[email protected]..
>> > On 2010-12-22, sf <[email protected]> wrote:
>> >
>> >> It all boils down to no matter how well it's treated, the best
>> >> scenario is that nonstick will have to be replaced every five years
>> >> (or less).
>> >
>> > Nonsense. My daughter has a non-stick pan I bought almost 20 yrs ago.
>> > Only the cheap crap needs replacing every 5 yrs.
>> >
>> (snip)
>> >
>> > nb
>> >
>> I think I've still got some of the original Silverstone non-stick
>> coating...
>> that's gotta be what, 30 years old now? I certainly have never had to
>> replace non-stick skillets. But I'm not a huge fan of non-stick. I hate
>> having to use special cooking utensils. Don't you dare use a metal
>> spatula
>> in that pan! I suppose non-stick is good for pancakes. But I still like
>> my
>> grandmother's cast iron griddle for scones. And I can use a metal
>> spatula.
>>
>>
> Keep on not using it and it'll last 100 years easily.
>
WTF are you talking about? I bake scones on it every quarter. It's lasted
80 years. Grandma Brown's Scottish scones are fantastic. They're not sweet
scones with currants, they're savory. Quite delicious.

Jill

On Thu, 23 Dec 2010 16:33:10 -0500, "jmcquown" <[email protected]>
wrote:

> >> I think I've still got some of the original Silverstone non-stick
> >> coating...
> >> that's gotta be what, 30 years old now? I certainly have never had to
> >> replace non-stick skillets.
> >>
> > Keep on not using it and it'll last 100 years easily.
> >
> WTF are you talking about?

That's what I'm talking about.

--

Never trust a dog to watch your food.

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Thu, 23 Dec 2010 16:33:10 -0500, "jmcquown" <[email protected]>
> wrote:
>
>> >> I think I've still got some of the original Silverstone non-stick
>> >> coating...
>> >> that's gotta be what, 30 years old now? I certainly have never had to
>> >> replace non-stick skillets.
>> >>
>> > Keep on not using it and it'll last 100 years easily.
>> >
>> WTF are you talking about?
>
> That's what I'm talking about.
>
I still don't know what you're talking about. The cast iron griddle isn't
non-stick. It's cast iron and has been around 80 years. Grandma's
scones... yum! And the non-stick pans I own have never needed to be
replaced every 5 years. Do you actually cook?

Scones

2 c. flour, sifted
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 tsp. sugar
1-1/3 c. buttermilk
1-1/2 tsp. oil or melted fat (she would have used the fat)

Blend all dry ingredients together. Stir in buttermilk until well mixed,
then stir in the oil. Roll out onto a floured board to 1/2" thick. Cut
into triangles, about 3 inches across at the widest point. Bake on a
greased griddle on high, even heat (about 400 degrees) until golden brown on
each side. Serve with butter, jam and thick clotted cream.


Jill