Non-Stick Fry Pans

[Bird]

We've had some teflon coated aluminum skillets or fry pans for many years and they were getting in bad shape, so this month we threw them away and did some experimenting. I thought the best way to go was stainless steel. In fact, we have a set of stainless steel that's pretty good, but I tried a couple of newer ones and they were terrible as far as food sticking. If I fried bacon or sausage in one, I could not then fry an egg because the egg would stick and couldn't be turned without tearing it up. And it made no difference if I used generic PAM or not.

So without any great expectations, I decided to try one of the Bakers & Chefs fry pans from Sam's Club. I don't know just what that coating is, but it sure beats teflon. After a couple of tries, I went back and bought 2 more sizes of the same pans. They've got to be the best "non-stick" pans I've ever seen. And there's no need to use PAM before cooking bacon, sausage, etc.

These pans have a couple of other good points: (1) made and assembled in the USA - (although the handles are made in China), and (2) my favorite breakfast sausage is Pernell's Old Folks Medium Sausage Patties and in our other skillets, a splatter shield was necessary to prevent grease from splattering everywhere. With these pans, I don't need a splatter shield even though I don't understand what makes the difference.

Now you may know of cookware as good or better, and I don't own any stock in the companies mentioned in this post, so I'm sure not trying to sell their products:laughing:, but thought it might help if you've had the same complaints I've had with some fry pans.

 

[dmccarty]

Hot Pan, Cold Oil/Fat keeps the food from sticking. :thumbsup:

The ONLY non stick pan we have my mom just bought a few days ago and left here when they went back home. :laughing: She had been making pan cakes and she did not like my cast iron skillet. She said it was sticking but I make pan cakes all of the time and they do not stick.

The other pans are Stainless steel. Hot Pan Cold Oil/Fat works just fine. Even scrambled eggs. For eggs I do use lots of butter to keep the eggs from sticking AND tastes so good. :laughing:

We got 6-7 inches of snow on 12/26. We are about out of eggs so yesterday I went to the grocery store to get milk, bread, and eggs. Of course $60+ later I had bought more than milk and bread. Even though the roads were clear the store had NO eggs. None. I was actually looking at the egg stuff in cartons. :confused2::laughing:

Course we have been eating SOOOOOO much I wake up in the morning and I am not hungry so I have not been eating much for breakfast so the eggs can wait. But on these cold morning a big helping of steaming grits, loaded up with salt, pepper and melted butter topped with 3-4 fried eggs will get you warm and going for the day. :thumbsup:

Later,
Dan

 

[Bird]

Hot Pan, Cold Oil/Fat keeps the food from sticking.

Dan, I'd forgotten about hearing that in the past. Of course we now have one of the glass (or ceramic) topped cookstoves some we don't use cast iron on it. I do like my cornbread cooked in cast iron, and blackened fish cooked outside in cast iron.

My wife wants a banana every morning for breakfast, so I went to Walmart about 7:30 a.m. the day after Christmas. Bananas had been $.39 a pound but for the week before Chistmas went up to $.47 a pound. However, the day after Christmas they did not have a single banana except for the 6 banana packages of "organic" bananas at $.86 a pound. I haven't tried them myself, but my wife says they're "just bananas". And yesterday, the regular ones were back down to $.39 a pound.

And the day after Christmas, there was not a single egg in the display, but just as I got there, a young lady (stocker) came out with a big cart full of cases of eggs, so I got a dozen eggs alright.

 

[RobertN]

Y'all ever fry up bananas? Yum! Deeeelicious!

My wife wants a banana every morning for breakfast, so I went to Walmart about 7:30 a.m. the day after Christmas.

 

[tommu56]

Bird you have to learn to fry scrapple after that every thing is easy:laughing:

Again HOT pan is the key don't throw in the scrapple and turn the burner on t will mush.

tom

 

[dmccarty]

We have had two glass topped stoves in two houses and have used cast iron with no problems. The cookware I worried about was our pressure cooker. Best I could tell the stove manual was worried about heavy pots on the stove that overlapped the burners too much and/or where too close to the edge of the cook top. So far so good.

My oldest kid used to watch Jon and Kate plus 8. Thankfully it is USED too. On one of the shows Kate was cooking on a glass topped stove. She took a hot lid off of a pot and put it down on the glass top. Eventually the glass top shattered! My guess was that the steam/water in the lid formed a seal and when the air inside the lid cooled it formed a vacuum which caused the glass to shatter.

Regarding Scrapple. Is that a PA food? I have an uncle from PA who eats that stuff. He had it one year at Christmas and I tried it. Not sure how he got it in FLA since I had never seen it before.

Later,
Dan

 

[Transit]

Non stick cookware is getting better, lots of TV adds. But which is the best? The bakers & chefs may be a form of Stone ware coating.

 

[jayste]

Bird you have to learn to fry scrapple after that every thing is easy:laughing:

Again HOT pan is the key don't throw in the scrapple and turn the burner on t will mush.

tom

I know it's not an Okie thing! What is it?

 

[Bird]

Robert, I've never fried bananas; not sure I want to.

And Tom, I've read about scrapple in the past, but have never seen it.

Dan, I haven't had any pots or lids break the glass top of the stove, but I did learn that dropping a Pyrex measuring cup on it will break; expensive lesson, too.

I used to be rather fond of calf brains and scrambled eggs, but haven't seen any calf brains in the grocery store since the mad cow scare. And my wife was opposed to me even bringing it into the house.:laughing:

 

[dmccarty]

Robert, I've never fried bananas; not sure I want to.

And Tom, I've read about scrapple in the past, but have never seen it.

Dan, I haven't had any pots or lids break the glass top of the stove, but I did learn that dropping a Pyrex measuring cup on it will break; expensive lesson, too.

I used to be rather fond of calf brains and scrambled eggs, but haven't seen any calf brains in the grocery store since the mad cow scare. And my wife was opposed to me even bringing it into the house.:laughing:

I THINK Scrapple has a bunch of left over animal parts ground up in the "product."

:laughing::laughing::laughing: I had to look it up. Scrapple - Wikipedia, the free encyclopedia. It is everything but the oink blended with a cornmeal and flour. It is a Mid Atlantic state "delicacy." :laughing::laughing::laughing:

Sounds like Scrapple might be a way to sneak calf brains in the house. Fried bananas are good. Scrapple was tolerable when smothered in syrup. Calf brains and eggs I will skip. :laughing: Though I have heard tree rat brains and eggs are good. I will skip that too unless I am starving. :laughing:

Later,
Dan

 

[Bird]

Dan, I assume by tree rat, you mean squirrel, and yep, when I was a kid, we skinned squirrels right on out over the head, so the head was washed and fried, too. You have a pretty good bite of meat on each jaw, and the brains were quite tasty, too. But it's been over 45 years since I had any squirrel.

There used to be one restaurant in Dallas that was open 24 hours a day and had calf brains and scrambled eggs on the menu. I guess the last time I had any was in that restaurant in 1970-71.

 

[czechsonofagun]

We used pampered chefs pans. They were great new, but slowly deteriorated. Last summer I bought titanium coated pans in Prague and brought back for my wife - she loves it. The brand is Ballarini and it works great. I am only afraid in 5 years or so we will have to replace it again, no coating lasts forever.

 

[Bird]

We used pampered chefs pans. They were great new, but slowly deteriorated. Last summer I bought titanium coated pans in Prague and brought back for my wife - she loves it. The brand is Ballarini and it works great. I am only afraid in 5 years or so we will have to replace it again, no coating lasts forever.

Our younger daughter's husband's sister is a Pampered Chef peddler. Our daughter says it's just great stuff, and of course my wife had to buy some at the parties our daughter hosted for the sister-in-law. Personally, I've not been impressed by anything except the unbelievably high prices.:laughing:

 

[RobertN]

Oh, it is sooooooo yummy. Nothing gross or anything...

Slice the banana in half length wise. Fry them up with a little dab of butter. So sweet and scrumptous! Just brown on both sides.

Wish I was hom eright now; it sounds soooooo good!

Robert, I've never fried bananas; not sure I want to.

 

[RobertN]

We have three of the Pampered Chef oven stones, and a large clay pot. The stones are GREAT for cookies, scones, and homemade pizza. The large clay pot is great for chicken, and awesome for mallards in red wine

We used pampered chefs pans.

 

[MicroPilot]

I know it's not an Okie thing! What is it?

In the Cincinnati OH area it's called goetta. Glier's Goetta Pronounced like its spelled GETTA.

Yummy! :licking::drool:

 

[showcattle]

Can't beat a well seasoned cast iron skillet... my favorite.

 

[jayste]

I THINK Scrapple has a bunch of left over animal parts ground up in the "product."
:laughing::laughing::laughing: I had to look it up. Scrapple - Wikipedia, the free encyclopedia. It is everything but the oink blended with a cornmeal and flour. It is a Mid Atlantic state "delicacy." :laughing::laughing::laughing:

Sounds like Scrapple might be a way to sneak calf brains in the house. Fried bananas are good. Scrapple was tolerable when smothered in syrup. Calf brains and eggs I will skip. :laughing: Though I have heard tree rat brains and eggs are good. I will skip that too unless I am starving. :laughing:

Later,
Dan

Sorry Bird I've got to take this thread on a little more of a tangent!

I guess this is "scrapple" in a can with a "fancy" name if you define it like the above!:laughing::laughing:

I love it, frying pans, flat top ranges, fried bananas, scrapple, scrambled eggs and calf brains, tree rats (AKA squirrels) and Vienna sausages!:thumbsup::laughing:

 

[Dutch445]

We have three of the Pampered Chef oven stones, and a large clay pot. The stones are GREAT for cookies, scones, and homemade pizza. The large clay pot is great for chicken, and awesome for mallards in red wine

till they break, ouch!

(did a beer can chicken on one and it cracked in half!)

 

[milkman]

I think this is just like scrapple and a lot cheaper.