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I use a well seasoned cast iron for all that kind of stuff. I use non coated stainless steel for everything else. I was tired of the nonstick peeling and I heard it can be bad for you so I stick to my cast iron when i need non stick and I love it!

my well seasoned cast iron pan is not non-stick by any stretch of the imagination.

Ronzorelli, I'm with you.

I've been putting off buying a non-stick pan in part because I um... actually I'm not sure why. I need one for eggs and such so maybe that'll go on my "to buy" list for next month.

a little bit of olive or canola oil in the bottom of the nonstick and even the cornbread I baked in it last week doesn't stick.

And it's terribly unhealthy but every now and again husband will cook eggs in the bacon grease when we're having breakfast.

Lodge. $20. Never use soap. It'll rock your world. (Just ask Alton Brown.)


http://embritadesign.blogspot.com

According to All-clad:
Almost all nonstick problems are related to a buildup of visible and/or invisible layer of cooking residue on the nonstick surface. We recommend cleaning the nonstick with a paste made of equal parts baking soda and water. Rub in a circular motion with a non-metallic scrubbing/cleaning pad recommended as being safe for use on nonstick surfaces, or perhaps a soft brush such as a vegetable brush. Then rinse well with water. If the baking soda mixture starts turning brown, you are on the right track. Rinse well with cool water and dry.

Thanks for passive the info from All-clad on, marcus! I will definitely be trying this on my Circulon pans, which clearly have some kind of residue on them.

rmarcus - I use the same mix of baking soda and water to clean the terminals on my car battery - now that is an all purpose cleaner.

I just cam eacross this Non-Stick pan. Y'all may want to look into it:

http://blogs.cnet.com/kitchen-gadgets/?tag=blgs.list

"Starfrit's Eco-Chef Fry Pan has a nonstick surface. Instead of Teflon, though, Starfrit uses Ceram-ECO, a proprietary ceramic powder that uses no chemicals to create a nonstick surface. Ceram-ECO is made entirely...."

There are all kinds of those new green "nonstick" pans out. Bed Bath & Beyond has the Cuisinart ones, Todd English has a line on HSN or QVC...look around! They're not cheap, but - they will supposedly last a very long time. I never spent more than $20 on a Teflon nonstick because you know going in that they will only last a few years.

(Note: Bed Bath & Beyond will accept those 20% off coupons you get in the mail, even if they are expired. I collect them and take a few with me whenever I go. But if it's something that has to be ordered off their website, you have to make the store do it in order to use your coupon.)

I was just thinking about replacing my not-so-nonsticky skillet. I bought a five-piece set at Target several years ago, from Bialetti, for something like $30. It got a lot of use; I'll see if I can find the same or a similar set.

I like the All Clad non-stick skillet and it lasts a long time with care. But the non-stick pan that changed my world is made by Swiss Diamond and is reinforced with diamonds. It is so durable and browns better than "teflon". The other benefit is that there is No PFOA in this product which is the gas that can be found in all "teflon"

den,

$100 for one non-stick pan is a bit out of most people's price range... glad you can afford that. you're blessed.

I've never owned a nonstick pan. Put me in the cast iron crowd.

I have some nonstick bakeware more by accident than anything (just bought what I could find when I needed it). With the exception of one really great bundt pan (don't remember the brand, but it was expensive!) I wouldn't bother.