The wife and I are looking to replace all of our cookware and need some recs on good quality, long lasting non-stick pots and pans.

Go where the pros go, Restaurant Supply.


Get their mid range sauté pan, use and abuse it, never use soap in it, always wipe/rinse it out when you are done. throw it out and get a new one if it wears out.

Only use for it is eggs, and thats all that should go in it.



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Bacon: The duct tape of the kitchen.

[This message has been edited by bonfirewillburn (edited 2/23/2013 9:49a).]

But why do you need non stick pot?

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Bacon: The duct tape of the kitchen.

Believe it or not, my older calphalon pots have a tendency to stick

I'd go with stainless over nonstick for a set, and then get a single nonstick pan as BWB suggested.

My pots are stainless and stick if the heat is not set correctly

Or you're not letting them get hot enough prior to adding the fat.

DD either wants new stuff because he wants new stuff and is looking for an excuse

or

DD has good equipement already and just needs to learn how to use the equipment he has

Heat the pot/pan---> add your fat ---> heat the fat ----> add your ingredients



Theroy: heating the pan expans the metal, adding the fat fills rhe microscopic pores in the metal, thus reducing the chance for sticking.

You could also be trying to move the food too early, if it doesnt budge, give it a few more secconds and try again.

But you have to heat properly - see above


[This message has been edited by bonfirewillburn (edited 2/23/2013 11:38a).]

quote:

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My pots are stainless and stick if the heat is not set correctly

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Well, set it correctly.

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Bacon: The duct tape of the kitchen.

just get a few cast iron skillets and season them correctly

Got a complete set of Cuisinart cookware this year, and it's the best I've ever used. Would highly recommend it. Got mine off Woot, but Amazon has deals on it, too.