Opinions? My faberware are flaking off and unsafe to use. Are these any good?
Blue diamond non stick pans.?
- Thread starter Fordiesel69
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I put them in the gimmicky category but they arent too bad.
if you are looking for a 8" and 10" these all clads are good
https://www.amazon.com/All-Clad-E785S264-Anodized-Nonstick-Dishwasher/dp/B0170TFNXM
The handles are oddly shaped but no real negatives vs other non-stick pans.
I have had a set for 5 years.. the 8" gets used 3x a week. The 10" is used maybe once a week and looks new.
if you are looking for a 8" and 10" these all clads are good
https://www.amazon.com/All-Clad-E785S264-Anodized-Nonstick-Dishwasher/dp/B0170TFNXM
The handles are oddly shaped but no real negatives vs other non-stick pans.
I have had a set for 5 years.. the 8" gets used 3x a week. The 10" is used maybe once a week and looks new.
I absolutely love this pan used every day worth every penny.
https://www.amazon.com/All-Clad-Stainless-Dishwasher-PFOA-free-Non-Stick/dp/B004ZH3DCQ/
https://www.amazon.com/All-Clad-Stainless-Dishwasher-PFOA-free-Non-Stick/dp/B004ZH3DCQ/
I fell for their schtick three times. They are excellent the first time you use them. Problem is they lose their nonstick properties with every use. If you you use them daily for 6-8 months... trash can time. The pots are a bit better...we have one that we heat soup, sauce or gravy in and it's fine and cleans up nicely in the dishwasher.
You're better off with conventional Teflon type nonstick cookware...it simply lasts longer.
I hear nothing but good things about Al-Cad. Not cheap. Many are heirloom quality, though. Their stainless pans require a different cooking method, to avoid sticking.
I bought an Anolon stainless clad pan, and it cooks nicely, but it's hell for heavy. About the same as some lighter cast iron pans.
My go-to pan for eggs and such is a $30 Starfrit The Rock, no stick. Don't laugh. This thing is a workhorse. It's sturdy, and the coating seems quite tough. 83% 5-star review on Amazon.
I bought an Anolon stainless clad pan, and it cooks nicely, but it's hell for heavy. About the same as some lighter cast iron pans.
My go-to pan for eggs and such is a $30 Starfrit The Rock, no stick. Don't laugh. This thing is a workhorse. It's sturdy, and the coating seems quite tough. 83% 5-star review on Amazon.
I went with All Clad D3 stainless pans a couple months ago. Nessism is right, they require a different method. If you follow the method they are just as good as non stick
Unless you have a cook top that does not play well with them. But would love to update my kitchen to a gas system so I could use them. I do love cast iron.
Meh, I have a square one, because the diamonds are slightly raised it creates a place for stuck food and interferes with washing.
It being fully non-stick didn’t last long even though the surface seems durable. My pan is an oversized square one but the “walls” aren’t really tall enough and the cover is flat which is annoying.
I only have this pan because it was on clearance when my other one fully wore out, if it’s cheap it’s as ok as any other cheap ceramic pan but honestly very few nonstick pans live up to hype.
The one I linked says free from pfoa?
I have a glass cooktop and use cast iron everyday.
Which type of top do you not find compatible with the cast iron?
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I like non stick, but I believe you. If I'm not mistaken, professional chefs never use non stick.
When I went through that phase, I got a Viking 7 ply. I don't even think such a thing is made anymore (think it may be 3 ply today--whatever it is, much more cheaply made and more expensive).
For the rest of us I like Tramontina from Costco. I picked up like 4 14"pans and they seem to last a long time. They were like $24 each so that's why I got 4 10 years ago. I'm only on the 2nd one.
At the store Bed, Bath and Beyond, you often could see and feel the cookware featured on commercials.
They were always very thin and flexible.
They were always very thin and flexible.
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