Non stick fry pan

[antlercarver]

70 years ago my grandparents lived off a milk cow, some chickens and a big garden. Baba used to make breakfast of eggs and cottage cheese with a little chopped up onion scrambled together. I make this for breakfast but my non-stick frypans do not last very long. Any recommendations of a fry pan.

[Lornce]

Cast Iron, is wonderful for cooking once its property oiled. We gave up on nonstick junk years ago and went back to solid cookware, always on the lookout for original cookware and roasting pans.

[huntinstuff]

I have a Lagostina pan Ive used for years.

I believe the trick is to store it properly so it doesnt get scratched and never use a metal utensil on it. Once those pans scratch, they're toast.

[Frank Grimes]

I got some Henkel ones at Costco last year. So far they have been holding up good. One of them is used almost daily for some kind of a scramble in the morning.

[Dean2]

Originally Posted by antlercarver

70 years ago my grandparents lived off a milk cow, some chickens and a big garden. Baba used to make breakfast of eggs and cottage cheese with a little chopped up onion scrambled together. I make this for breakfast but my non-stick frypans do not last very long. Any recommendations of a fry pan.

Lots of good info.

http://www.outdoorsmenforum.ca/showt...ight=cast+iron


http://www.outdoorsmenforum.ca/showt...ight=cast+iron

[pikergolf]

Cast iron, carbon steel, or SS steel will all work. The trick is to get the pan up to temp before you put the oil, butter lard etc. in. Put your choice of lube in and let it come up to temp again. If you follow these protocols all of these materials are non stick. A cheap thermal thermometer like this https://www.amazon.ca/Thermometer-No...s%2C182&sr=8-5 will certainly help, aim for between 360 and 380, don't over load your pan and it will work out great. You will have to put a small dollop of oil on a SS pan to read the temp, as that thermometer cannot read shiny surfaces.

[Savage Bacon]

Originally Posted by pikergolf

Cast iron, carbon steel, or SS steel will all work. The trick is to get the pan up to temp before you put the oil, butter lard etc. in. Put your choice of lube in and let it come up to temp again. If you follow these protocols all of these materials are non stick. A cheap thermal thermometer like this https://www.amazon.ca/Thermometer-No...s%2C182&sr=8-5 will certainly help, aim for between 360 and 380, don't over load your pan and it will work out great. You will have to put a small dollop of oil on a SS pan to read the temp, as that thermometer cannot read shiny surfaces.

I'm confused on step 2.

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[3blade]

Hestan nanobond titanium is my current choice, but I cook a lot so can justify the cost

Lodge cast iron sanded smooth and seasoned with leaf lard, keep adding super thin layers until it looks like black glass. More work but almost as good.

Either way keep the metal utensils away from them.

[3blade]

.

[pikergolf]

Originally Posted by Savage Bacon

I'm confused on step 2.

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When you put lube (oil, butter, lard etc.), if the pan is small it may cool down again. When it gets back into the 360 to 380 range then you add you food. Food stick because the pan is not hot enough to sear whatever you are cooking, to cool a pan and over loading can both cause this.

[tallieho]

Many a good non stick.Is made all most totally useless.when you put it in the dishwasher.I have good luck with those ,that have a ceramic cooking..

[FishOutOfWater]

https://youtube.com/shorts/1OKaC0hPx...zwXK0eDqIuzf2u