1
vote
2answers
75 views

Nonstick Pans: Purpose, Cleaning and Heating

Three newbie questions: Purpose - I read somewhere (can't find the link again) that nonstick pans were purposefully designed to be used without oil. Is this really true? Or just that food ...
9
votes
3answers
2k views

Navigating the different types of cookware - new kitchen advice

I am looking to buy new cookware and I am confused by all the choices I have. I am trying to balance healthyness vs. ease of use vs. taste of prepared food vs. total cost of ownership (in that order). ...
26
votes
9answers
116k views

Does ceramic non-stick cookware “fail”, and if so, how?

I've heard of pans with ceramic non-stick surfaces; it seems some reports on internet say they may "fail" in about 6 months. How can these pans "fail"? Do ceramic-coated pans require ...
0
votes
2answers
6k views

How can I clean dark non-stick pots (e.g. Calphalon)?

We have Calphalon non-stick cookware and it seems, after 5 years, not to want to get clean. Even the best scrubbing leaves kind of a hazy look on them. Additionally, the exterior of our most used ...
11
votes
3answers
995 views

Difference in technique for cooking with non-stick and standard pans?

Following up from my previous question, which I'd raised because I have concerns that my non-stick wok will need replacing very soon (again), and was having a think about "standard" pans. I'm not ...
9
votes
5answers
2k views

How to look after non-stick cookware so it lasts?

Over the course of the last 4 years I think I seem to have been working my way through non-stick pans at a ridiculous rate, I think I'm on my 3rd frying pan and 4th wok - or something of that nature. ...
32
votes
14answers
5k views

Nonstick cookware or not?

I am looking to replace my >10 year old Calphalon nonstick cookware. I can see the nonstick surface coming off the pans, and am starting to worry about how much of that is getting into our food. I ...