My post was a sarcastic post and has been explained in another reply to another Iron Chef without a sense of humor.
Non-stick cookware
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Last: 7 hrs ago by RightWingConspirator
You don't need a nonstick to brown onions, and in fact a nonstick would be worse for what you described. Then again you kind of answered your own question on the utility of a nonstick pot by saying yours isn't used.
I use my non-stick Dutch oven to saute rice in butter and spices before adding water/stock. I like the extra surface area it provides. And if you have a wife and kids who are learning to cook, you definitely need non-stick pots because they are going to F up anything else they use.
I have a rice cooker, but it is non stick so I get that. Not sure I'm following the last part. You can definitely f up non stick, in fact it's quite easy. It's virtually impossible to mess up stainless pots and pans.
I'm talking about minimizing clean up hassles like scorches and Chernobyl-esque stuck-on food.
I monitor utensil use with the non-stick and have pretty much got everyone trained, except for mother and mother-in-law, who cannot be reminded enough to keep the metal away.
I monitor utensil use with the non-stick and have pretty much got everyone trained, except for mother and mother-in-law, who cannot be reminded enough to keep the metal away.
After I'm cooking with either non-stick or cast iron, I boil an inch of water in the pan. Then let it sit a bit before cleaning. The boiling water softens all of the stuff that's stuck on.
I can't see how if you're having to boil a non-stick pan to loosen something that's stuck to it that it's really non-stick.
Maybe it should be "less-stick".
Good point. I've never had a great non-stick beyond about a year or so. I primarily use a cast iron. So olive oil or some oil is the only non-stick I get.
If the pan is hot, it's all you really need.
HTownAg98 said:
Go to AceMart and buy their blue handle non-stick. It's not pretty, but it's cheaper than just about anything else, and you won't feel bad throwing it away after 5-10 years.
Why in the world would you throw this out after 5-10 years? I've got one of those pans going on 20. Another one at least 15. The only reason I have 2 of the smaller ones is I use both simultaneously sometimes.
HEB has their line of pans now (I forget their brand name) but they're actually pretty not bad. We stayed in an AirBnB for a few months while my daughter was in the NICU and the pans they had were abysmal. We snagged an HEB pan for $20 and still have it a year later. It does pretty damn well.
Because I use mine every single day to make my breakfast, and it seems like I get about 5-10 years out of them before they start losing their non-stickiness.
HTownAg98 said:fav13andac1)c said:HTownAg98 said:
I scorched my Le Creuset to the point of no return, and had to get rid of it. It can happen. Given how expensive that stuff is, you would think someone would be able to put a new coat of enamel on the inside of them.
Not even the almighty Bar Keepers Friend could bring it back?
Nope. Tried that, alternating boiling baking soda and vinegar, nothing. I've learned my lesson on using high heat and enamel cookware.
They recommend nothing over medium heat. Unfortunately my burners are all 14,000 BTUs, so my wife doesn't grasp that low heat is medium heat on a normal range.
We use HexClad and I do believe it's the greatest set of pans we've ever used. I'm sure the video will tell me how I'm wrong, but I have no complaints after three years of use. It's good enough for me.
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