We Wood Like A New One.

[issatree]

Hi All,
Our Dear old Analon Frying Pan has had it, as the Teflon? has Lifted in Places.
Do any of you Woodworking Cooks, know any thing about the new Blue Metal Frying Pan as seen on TV.
We Heard a Comment that the Pan smells a bit ?.
Pans are not Cheap these days, as we are looking at $149, but it comes with a lid.
Any comments wood be appreciated.

[issatree]

I thought somebody might have one or know something about the Blue Stone Frying Pan.

[enelef]

Not sure i can help or you want to hear (read) it- but here's my 2bobs worth.
Unless you have an oil allergy, get rid of the 'non stick' pans - use either blued steel of stainless. (or possibly bessemer but beware of aluminium overdose).
Reason: All no stick should:
only be heated to medium - can't seal meat properly
replaced every three(ish) years
regardless of what they say in the glossy marketing BS, the coating will break down over time.

Remember Scanpan used to have a lifetime guanantee - not any more and the coating hasn't changed- same for the rest.

Personnally i have stainless and blued steel pans, with stainless pots. For full disclosure, i do have some el-cheapo woolies/coles brand teflon coated small pans that are only used for eggs and they do get changed every year or as soon as they develop scratches. But then again they only cost about $10 each anyway.

[Wrongwayfirst]

We have used scan pan Teflon coated x 2, annalon x 1, elcheapo Teflon coated x 4 at least. All surfaces go to heaven as SWMBO refuses to adjust the gas burner. It goes on flat out because I want food faster :U I too used to crank up the heat until a poor shop assistant was able to show me the error of my ways after me quoting to the enth degree my frustration and demands of a new scanpan. Her comment you use olive oil don't you.

biggest killer of Teflon surfaces heat too high for the cooking oil which causes small build up of carbon on the Teflon surface making food stick to that part and so on until you end up with enough minute carbon build up that you can see, but can't remove resulting in a sticky non stick surface.
we changed to bran oil to use as our cooking oil as it has a higher burn temp and adds no flavour as such. peanut oil, has a flavour, is another high burn oil but there are people with allergies to nuts so we don't use peanut oil unless pantry is bare. Vegetable oil for cooking chips or schnitzels as it crisps better. Bran oil crisps good but chips and schnitzels taste so much better with a proper crunch.
Olive oil is now a dressing or a last minute addition as a flavour.

we now have a large scanpan coppernox series frypan coming on 12 months inside still looks same as the day we bought it, outside maybe a bit more elbow grease is required on cleanup.i have a powder stainless steel cleaner from esteele which I used inside of frypan about 3 times now just to get rid of the grime that can build up over time.
we also have a smaller scanpan stainless steel frypan that we use for the little cooking jobs it has a polished stainless steel surface and looks same as new too.
one of the mates has same coppernox pan and commented that the beast always sticks to his food and he doesn't use it much. I showed him how the knobs on the cooktop move from high to low :) he mentioned that his cooker was an old electric and heat control was not something that was designed into his cooktop. He has since renovated his kitchen to gas cooktop and uses his coppernox (haven't asked specifically if he finds it better now)
anyhow that's my 2 bobs worth ( can we say that on this forum - there are a lot of bobs and I wouldn't wish to offend):U

[cava]

There is so much on the net regarding how harmful teflon coatings, and similar are. We will not use them in our kitchen.

Stainless steel or cast iron, from a reputable source, is the best option if you are health conscious.

[Mr Brush]

We were in a similar position a few months ago. Looked into all the various "stone" finish pans, including those advertised on TV, and read up a few reviews.

I liked the idea, but wasn't too keen on the price !

Then I came across this at our local discount cookware outlet (they do mail order):

Victoria's Basement (http://www.victoriasbasement.com.au/Product_Detail.aspx?ParCatID=&SubCat1=&SubCat2=&ProductID=68215)

At that price I was willing to give it a go, especially as the shop is just around the corner from Carbatec Sydney (heh, heh).

So far, very impressed indeed. It is so non-stick that you need almost no oil to cook lots of things, and cleans up just wiping with a cloth. Showing no signs of any degradation after 3 months, but to be honest if we get a good 12-18 months out of it I'll be happy for the price paid. We normally only get 6 months out of usual Teflon jobbies (no matter what the price), but this "stone" finish pan looks likely to last much better than that.:2tsup:

[Robson Valley]

I gave up on the teflon coated pans.
If they really were so dang good, every restaraunt kitchen would be full of them.
Not that I can see.
Visit a few kitchens, even a culinary arts school. What do they use where you live?
Now I've got some Beaumont and Johnson-Rose s/s commercial pans. $100 each doesn't seem so bad in the long run. AND, they cook right to the edges.
Never had any baked goods ever stick to one of the J-R sheets, either.
Non stick if you cook right and don't upscrew.

J.R. Prince (on line) is a source but costly.