Questions about non-stick cooking surfaces, including seasoned cast-iron, Teflon, and other non-stick coatings.
29
votes
14answers
3k 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 ...
8
votes
5answers
1k 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.
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6
votes
3answers
469 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).
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8
votes
3answers
595 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 ...
16
votes
6answers
26k 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
4k 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 ...
