Non-stick frying pans that stay non-stick

[woody1]

I ended up buying a set of Russell Hobbs Shield frying pans. Supposedly 10x tougher than regular non-stick. Too soon to tell whether they'll last longer.

[Grah]

I had a fantastic copper-bottomed steel pan that has done me fine but three years ago we moved into a rental that had one of those induction hobs. Copper bottom stays nice and cold on that POS

Am running with a 'green pan' at the mo. I probably did too much high heat in the early days so it is currently becoming less no-stick. Did anybody ever get hold of those supposedly safe, white scrubbing pads which apparently work for cleaning the green pan range? I've never seen them on sale in a shop and I don't really trust Amazon to send me anything useful in that regard. Cheap, yeah. Safe to use on a green pan? Not so sure...

[sadkingbilly]

Dunno, I just decree something, and it happens.
The hows, whos and wheres are for minions.

[Protagoras]

Hold on, - i'll ask my cook.

The Lady can speak to cook about menus, but your request should be via the butler, surely?

[sadkingbilly]

Hold on, - i'll ask my cook.

[BurningRanger]

Non-stick pans are a disposable item. They're not expected to last forever.

Learn to use stainless steel and/or cast iron.

[Smartie]

I cook a lot and it's horses for course with pans.

Decent steel pans with a heavy base does for most jobs and can last a lifetime. I have Stellar 7000 which is about a £100 for a set plus £30 for the steamer insert.

Cast iron for baking bread in, dry frying on high heat, Yorkshire puddings etc. Lodge is a decent manufacturer. Can last a lifetime but it has to be seasoned properly. Heavy.

Carbon steel wok for stir fries and deep frying sometimes. Needs to be properly seasoned.

Non-stick pans for cooking eggs. Used to use Tefal which lasted OK but currently Ninja Zerostick which seems to be good and allegedly PFOA free. The coating wears off the top edges but not the cooking surface. Ceramic coatings are an alternative but usually not as non-stick.

[NotAllThere]

A tip I learned in Girl Guides, while on camp and cooking over open fires. Coat the outside of the pan in washing up liquid and then it all rinses off when you wash up afterwards

Oh. The outside of the pan. I wondered why people were complaining.

[openstrike]

Agree about the high-heat usage. Better to have some non-non-stick pans just for that (a cast-iron griddle and a steel wok are good options I have found) and leave the non-stick for the low-to-medium heat work.

We have 3 really good non-stick pans: one omelet, one crepe and one saute. These are never used with high heat and are showing no signs of sticking at all. It might help that these are all "name" brand pans.

[ladymuck]

Though they were a uniform sooty black underneath, rather than on top. .

A tip I learned in Girl Guides, while on camp and cooking over open fires. Coat the outside of the pan in washing up liquid and then it all rinses off when you wash up afterwards