03-19-2016, 06:24 AM
Non-stick but for what purposes?
I have two types of pans I consider "non-stick":
1. A well-season, meticulously maintained cast-iron skillet
2. A GreenPan 10" and 12" frying pan
The GreenPans do NOT see high heat. As with any "non-stick" coating, they'll break down. That said, my GreenPans are going on about a year with zero issue. I use them to cook eggs, the "easy and quick" prepared pasta dishes from places like Trader Joe's, etc. I use plastic and wood on them and hand-wash them every time.
The cast-iron skillet can cook anything from eggs to a steak. I don't cook eggs in it because it's cooking my bacon while I'm also making eggs in the GreenPan. I maintain it meticulously, usually re-seasoning it after every time I cook something over high heat - meat or anything similar.
~A
I have two types of pans I consider "non-stick":
1. A well-season, meticulously maintained cast-iron skillet
2. A GreenPan 10" and 12" frying pan
The GreenPans do NOT see high heat. As with any "non-stick" coating, they'll break down. That said, my GreenPans are going on about a year with zero issue. I use them to cook eggs, the "easy and quick" prepared pasta dishes from places like Trader Joe's, etc. I use plastic and wood on them and hand-wash them every time.
The cast-iron skillet can cook anything from eggs to a steak. I don't cook eggs in it because it's cooking my bacon while I'm also making eggs in the GreenPan. I maintain it meticulously, usually re-seasoning it after every time I cook something over high heat - meat or anything similar.
~A