Questions tagged [non-stick]
Questions about non-stick cooking surfaces, including seasoned cast-iron, Teflon, and other non-stick coatings.
64
questions
1
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2answers
119 views
What pros and cons two-sided grill has if compare to pan?
There two-sided (both sided heating up) electric grills with non-stick surface. I understand cooking gonna be a little more expensive because electricity instead of gas, but what else except that?
2
votes
1answer
121 views
Is a degraded Teflon pan toxic to all of its users?
We have an induction cooktop at home. We use a teflon pan from IKEA, roughly 24 cm in diameter. This pan is frequently used on level 7 of the induction stove. Based on limited measurement with an IR ...
4
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3answers
311 views
Nonstick Pan Ruined in High Heat?
I bought a nonstick Greenpan at Williams and Sonomo. It was kind of expensive like $100. It was working great. Then someone used it on high heat. Now it sticks a lot. Visually, I don't see ...
2
votes
3answers
129 views
Cooking temperatures with non-stick cookwear
I'm looking at replacing most of my cookware, since it's beginning to show signs of wear. A lot of what I've been looking at is various brands of non-stick options. However, I've noticed a trend. The ...
2
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3answers
272 views
After full reseasoning of my cast iron, eggs are still sticking
Hey there Cast Iron pros,
I've liked my cast iron but it hasn't been very non-stick. When making eggs, even with oil and a good hot heat before adding to pan, eggs will stick to the pan. I'm hoping ...
2
votes
0answers
45 views
No Cornmeal - steel cut oats to coat pan?
I'm trying to make English muffin bread, without the cornmeal (oops). Will steel cut oats work as the crumbly non-stick coating in the pans?
2
votes
1answer
113 views
Can you cook cut potatoes in a nonstick frying pan without oil?
Will it still cook properly this way?
1
vote
1answer
222 views
Non stick pan browning milk vs stainless steel
We recently purchased a nonstick medium pot but have been encountering problems while making mac & cheese. The milk seems to be browning/toasting with all settings on our induction cooker ...
1
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2answers
4k views
I left my non-stick pan in the oven while it was preheating, can I still use it?
Long story short, I left my non-stick pan in the oven while it was preheating. Left it in there for about 20 - 30 minutes, including 15 minutes at 375 degrees Fahrenheit. Just wondering if I can still ...
7
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1answer
2k views
Is nonstick cookware safe to use after overheating
I know that nonstick can release chemicals / gasses / toxins after being overheated but is it safe to use again once cooled? I have a frying pan I like a lot but it got overheated a few times - there ...
3
votes
5answers
550 views
Recovering old wok with unknown lining
I found this old wok in my new apartment, and I was wondering if it would be useful (and safe) to use after completely scrubbing off this kind of black enamel, which is already wearing down.
What kind ...
3
votes
1answer
221 views
After baking, bread coated with shiny residue
Started making sourdough bread at home. Baked last night in non-stick pans (Cuisinart, Xylan coating, I think) and left to cool off overnight.
This morning, I took a look at the bread, and it's ...
8
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1answer
293 views
How does a marzipan knife work?
So, marzipan - or is it marchpane? English is not my native language, but I own a cooking book where it is called marchpane - is pretty sticky, and cutting it with a normal knife doesn't really work ...
5
votes
1answer
262 views
What skillet pan to use for making spring rolls wrappers?
I'm trying to make spring rolls wrappers. My dough looks fine, but it doesn't stick to the skillet.
What skillet is the best? I'm trying with non-stick ones (teflon and seasoned cast iron) but I ...
2
votes
3answers
616 views
non-rusting sauce pot for boiling water
I am trying to find a way to boil 1-2 quarts of water for 10 minutes and want to be absolutely sure that the pot doesn't leak any chemicals into the water. I have tried 3 stainless steel sauce pots ...
3
votes
2answers
6k views
How to prevent egg muffins sticking to non-stick muffin pan?
I have good quality non-stick mini-muffin pans that are in perfect condition, and I spray them very thoroughly with canola cooking spray. I don't have a problem with sticking with anything except my ...
2
votes
1answer
528 views
Cooking halloumi/wet food on stainless steel without sticking
I've got a set of all-clad stainless steel pans I've been able to master cooking most foods without sticking and too much burn remains. Even eggs I've got right.
One thing I constantly struggle with ...
1
vote
1answer
220 views
White stains that make potatoes sticking to my iron frying pan
I've got a well seasoned, never soap washed iron frying pan that I love and take care. This pan used to work well and not stick at all. Untill now.
There are now small white stains that make potatoes ...
1
vote
1answer
271 views
Could you show how nonstick Hard Anodized Aluminum is with an example? Say you leave pasta cooking for 1 hour
goal -- im having a very very hard time finding out if 'Hard anodized aluminum' is nonstick, or if i should go with 'nonstick coating' on a jumbo cooker/pot
heard that nonstick coating wears off over ...
1
vote
1answer
2k views
Is burnt ceramic frying pan safe to use?
I've been using a Bergner ceramic frying pan for a month and it has been ok up until today when I decided to cook beef burgers on it. After I was finished the ceramic coating was pretty burnt out. I'...
0
votes
3answers
144 views
I don't care about the non stick property of a non stick pot. Is there any harm in washing it in a dishwasher?
I have this T-Fal non stick pot, and really I don't have any use for the non stick coating. I'm wondering if there's any harm in washing it in the dishwasher aside from the non-stick coating wearing ...
3
votes
2answers
189 views
Dough Sticking to Guillotine Knife
I am new to this forum. I work in a commercial bakery where we use a guillotine cutter to cut different kinds of pastry dough on a conveyor line. We have a problem with the dough sticking to the blade....
4
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7answers
1k views
How to cook flatbread without oil?
Here's the thing:
I am currently experimenting with a Oshawa diet #7 and I discovered that I can make these tasty flatbreads in my frying pan.
However, the issue is that after each flatbread is done ...
1
vote
1answer
222 views
Stainless nonstick, not vs, but both? What's the point?
I bought a stainless steel 12" skillet and when it arrived it has a Non stick coating on the inside. I didn't realize that. I already have a non stick set, anodized aluminum I think, so I wanted to ...
2
votes
1answer
4k views
Safe to use non-sticky pan with scratches?
Everyday I have to cook using some share kitchenware, and I came across some old non-sticky frying pan that have significant scratch marks on them.
I was told by my parents that I should not use any ...
3
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3answers
5k views
Is my “non stick” pan kaput?
I have a Circulon frying pan I've been using for a few years. I got it second hand in good condition.
The non stick factor was great when I got it, but when I fry with it now, I find I need to use ...
5
votes
1answer
6k views
Normal lifetime of non-stick teflon pans
Questions such as Are Non-Stick Bread Pans Destined to Fail? conclude that non-stick pans do not last forever, especially cheaper ones. I am trying to find some information that allows me to quantify ...
0
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3answers
749 views
Cast iron, stainless steel, or anodized non-stick: which makes the resulting product taste best? [closed]
The thing with a cast iron pan and stainless steel pan is you've got to season them. Once they're seasoned, they have a non-stick (more or less) layer that's transformed olive oil, vegetable oil, or ...
2
votes
1answer
2k views
Will 93% lean ground beef stick in a non-stick skillet without oil?
I often cook 85% lean ground beef in a non-stick pan. When I first started doing this, I always added some oil to the pan before I cooked it, but then I learned that the beef had enough fat on its ...
3
votes
1answer
830 views
How do I prevent dougnuts deflating when moving them into the pan?
I find that each time I cook dougnuts, as I slide them off the tray into the oil pan, they deflate a fair bit, and sometimes crinkle up. How do I effectively prevent this, and keep them gorgeous and ...
5
votes
1answer
1k views
Spray oil with hydrocarbon propellants on non-stick pan surfaces
I have heard that using spray-oils with hydrocarbon-based propellants (e.g. butane, isobutane or propane) can, over time, be detrimental to the effectiveness of non-stick pan surfaces.
Can anyone ...
0
votes
1answer
582 views
Seasoning none stick teflon pans [duplicate]
Before the first time I use a none-stick teflon pan, how should I do seasoning?
1- Should I first rub oil on it then heat it? [ref1] or first I should heat it then remove heat and rub oil on it? [...
6
votes
5answers
8k views
Is there any way to make crepes without a proper non-stick pan?
I unfortunately ended up in situation where I tried to make crepes in a regular pan - needless to say, I was unprepared and it didn't end up well (they would get stuck to the pan and burn)
I tried ...
5
votes
1answer
688 views
Why did my sweet potato hash turn soggy when frying in a non-stick pan, and crispy in a cast iron?
I was making a sweet potato hash for pizza topping the other night, and tried to fry the first batch in a non-stick pan. The hash never crisped up and was soggy, so I ended up mashing it instead. The ...
26
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9answers
6k views
Do pan “pores” exist, what are they, and what are their effects?
There are a number of common cooking lore techniques which revolve around the idea of "pores" in the surface of a pan. Two of the ones I've heard most often:
(1) When heating a pan where sticking is ...
6
votes
3answers
12k views
Working with sticky dough for pizza making
I made a pizza dough with a recipe containing:
20 ounces of wheat, 2.25 teaspoon of Salt, 1/2 teaspoon of active yeast, 12 ounces water.
After a good time of kneading, I let it rise for around 2 ...
2
votes
2answers
529 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 generally ...
2
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1answer
2k views
Should I retire my scratched non-stick rice cooker?
I am the lucky owner of a George Foreman Multicooker which is essentially a fancy rice cooker with a removable steaming basket. It has a non-stick cooking surface they call "George-Tough" coating. ...
2
votes
1answer
2k views
non stick presto electric skillet
My skillet is dishwasher safe but it comes out with rust colored spots on the bottom. The non-stick surface is rough and if I use a paper towel to wipe it down it leaves little pieces of paper behind....
2
votes
2answers
1k views
oil disappearing from pan
I have an aluminium hard anodized non stick pans. When I use oil for sauteing, it many times disappears - For example when i fry shallots or eggplants. Is this normal? Even if I use a large amount of ...
3
votes
1answer
425 views
Does Heating Up A PTFE Non-Stick Pan Create “Fumes”?
Given the advances in technology regarding non-stick pans, do they still give off fumes if they are heated with nothing in them?
I never pre-heat my non-sticks with more than low to medium-low heat, ...
6
votes
2answers
5k views
Ceramic pan overheating damage
How can you tell if a ceramic non-stick pan has suffered damage from overheating?
Will there be a point at which the pan is no longer safe to use? If so how can you tell if this is the case?
5
votes
6answers
14k views
What is the purpose of adding oil when cooking scrambled eggs on non-stick pan?
Today I had… hard conversation with my girlfriend whether to use or not oil (semi refined sunflower) when cooking scrambled eggs on a non-stick pan.
My point is that there is no reason for oil, ...
1
vote
2answers
5k views
When cooking meats such as pork chops in a toaster oven, is it better to use butter or some type of oil to coat the pan?
I often use a toaster oven where I line the tray with aluminum foil and coat it in something so the food doesn't stick. Is a difference between using butter or olive oil or some other type of oil to ...
6
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4answers
5k views
Distributing small amounts of oil around a non-stick pan
I have difficulty evenly distributing oils (butter, chicken or bacon fat, and other oils) around a non-stick pan. Of course I can use cooking spray, but I need a solution for all fats.
If I don't ...
13
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3answers
5k 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).
...
8
votes
5answers
2k views
tamagoyaki eggs sticking to the pan
I've gone through many boxes of eggs trying to cook tamagoyaki, that's Japanese rolled omelet. It uses a rectangle frying pan which is the same as an ordinary frying pan, but rectangle shaped.
In ...
13
votes
3answers
71k views
No oil on non-stick pans?
My boyfriend is convinced that a non-stick coating on a pan (Teflon, seasoned cast iron, eco-ceramic, what have you) is equivalent to eliminating the need for using any cooking oil whatsoever.
Is ...
3
votes
2answers
4k views
How to clean non-sticking pan from burnt pepper juices
A couple of times I ruin good non-sticking (teflon) pans in the same way - I fry or roast a bell pepper with too little fat, the pepper juices stick to the non-stick surface and I have to use really ...
34
votes
9answers
233k 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 non-stick-...
