Best Non-stick cookware?

[wowzer]

My non-stick All Clad pan is starting to stick. I am trying to find unbiased research on the best non-stick cookware. It is not easy...google finds tons of things, but I'm not sure if any of them are really worth reading. Consumer Reports show the top 2 from their list.

I am trying to find something that is durable, yet non-stick, and can withstand stir frying temperatures. Is there such a beast?

[mattkime]

I just went through this. i'm not sure it makes sense to put "durable" and "non-stick" in the same sentence - at least in the way most think of durable. Companies that make solid, long lasting pots and pans may make clunker non-stick. (but they match!!)

I ended up with a T-fal - http://www.amazon.com/T-fal-Professional...B000GWG0T2

I chose based on Cook's Illustrated nerdy but no-nonse research https://www.cooksillustrated.com/equipme...k-skillets

[Ombligo]

Non-stick and durable?

you just describe a very well seasoned cast iron skillet.

[space-time]

Ombligo wrote:
Non-stick and durable?

you just describe a very well seasoned cast iron skillet.

I agree. I got a cheap Lodge from Amazon and I think it is better than most pans I had, and I can only imagine what a nice cast iron pan can do. Lodge comes pre-seasoned from factory, but to do that they make it a little rough. A nice and smooth cast iron is more difficult to season, but I think you get much better results.

[DinerDave]

We are pleased with our Calphalon cookware. One skillet that gets the most use is starting to lose it's black finish on the outside, but have not noticed a decline in the non stick performance. They are a little pricey, but they are worth it , IMO.

Dave

[Bixby]

Both cast iron and certain types of steel, when properly seasoned, are nearly as good as teflon. Plus, they last more than a lifetime and you're not eating chemicals.

[Dennis S]

space-time wrote:
[quote=Ombligo]
Non-stick and durable?

you just describe a very well seasoned cast iron skillet.

I agree. I got a cheap Lodge from Amazon and I think it is better than most pans I had, and I can only imagine what a nice cast iron pan can do. Lodge comes pre-seasoned from factory, but to do that they make it a little rough. A nice and smooth cast iron is more difficult to season, but I think you get much better results.
I have heard that people smooth out the new Lodge skillets by sanding them with a drill sanding pad. I don't know the details.

[Buzz]

Either cast iron, or steel, if you're gonna go uncoated, but if you still want to try a non-stick coated pan, go for a ceramic, or rock based coating, rather than teflon or chemical-esque coating. Realize you've gotta take care of 'em, as if you bang 'em around w/ other pots and pans, bad things can happen. Use plastic or wood utensils, and you'll be fine. Eggs, fish, maybe browning some chicken, a bit of sauteing and you'll be dining in style.
==

[jawg]

I agree with the recommendation for Ceramic Coated cookware.
Check out Williams-Sonoma Professional Ceramic Non Stick cookware.
I have the 8" and 10" fry pans and find them to be the best non stick pans I have ever used.
The coating feels harder and more slippery than Teflon to the touch and cooking on them.
They are also compatible with induction cooktops, having a ferro-magnetic stainless steel base.

Discussions with Williams-Sonoma recommended against washing them in the dishwasher due to potential effects of dishwasher detergents on the coating on essentially any type of non stick cookware regardless of the manufacturers' recommendations.

[davemchine]

I have always used Calphalon nonstick which is fairly pricey. Looking at my Amazon history I can see that I was replacing my main skillet, used every night, about every two years. I still like my Calphalon skillet but like others have mentioned be aware it won't last forever even though it is expensive and well built. I believe America's Test Kitchen recommended an inexpensive nonstick from T-fal.

I did experiment with different kinds of pans and in the end I chose a variety. My cast iron skillet gets used almost every night and is by far my favorite. Easy to clean, cooks evenly and should last forever. I use my nonstick Calphalon for anything tomato based or for cooking spanish rice. Sauces are cooked in a Costco stainless skillet.