Recommend a Decent, Long Lasting Non-Stick Frying Pan?

EightImmortals on 25/03/2023 - 15:00

So our stoneware pan is getting a bit old/sticky.
I don't think I can train the family in the use of a cast-iron pan, so looking for a 28-30cm frying pan that will last a while. Our current one is about 7cm deep and I don't want to go any shallower than this.
Also needs to be as toxic-free as possible, FWIU they have stopped using teflon on them a few back bit I'm not what they using now for non-stick coatings and what their safety profile is like. Using electric stove. Reviews seem to be all over the place so thought I'd ask for some 1st-hand experiences here. :)

Cheers

Home & Garden Cookware Frypan

Comments

      • Faymalaka on 27/03/2023 - 22:31
        -1

        Then I can't gate keep

  • Lastora on 26/03/2023 - 22:38

    Just something on the side - one tip of using non-stick cookware is to not let them drop temperature drastically after being used, i.e. don't cook and wash immediately, allow them to drop to room temp before doing so, otherwise the non-stick coating with weaken quickly.

  • CalmLemons on 26/03/2023 - 23:57
    +1

    Lodge pan/ iron pans.

  • node modules on 27/03/2023 - 00:46

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    • MrKnowItAll on 27/03/2023 - 01:48
      +2

      I don't know if I should be impressed by this comment or deeply concerned.

    • EightImmortals on 27/03/2023 - 07:56
      +1

      Hah, nice. :)

  • tazzeedevil on 27/03/2023 - 07:15

    Our Le Creuset non stick is about 9 years old and going strong. Been a few times I was sure I killed it.

  • Pungentia on 27/03/2023 - 07:51
    +3

    We've gone through the gamut of non-stick pans that haven't lasted any distance whatsoever. At least scanpan honours their warranty, but replacing upwards of 6 times just got boring.
    We tried a cast iron pan from aldi, which was good, but gave me tennis elbow.. then tried Solidtechniks - I'm converted.

    You do need to season the pans, but they last the distance, are reasonably light and cook evenly.

    • bugsbunny on 27/03/2023 - 12:57
      +2

      +1 Solidteknics

      • brockhenry on 28/03/2023 - 10:07
        +2

        I have two solidtechniks, and love them. Non-stick as good as a brand-new teflon, and will last indefinitely.

    • 7hours 44min ago on 29/03/2023 - 11:29

      This is the correct answer. Once you go one-piece cast iron and learn how to use it, you will never go back. Plus Australian made and owned!

  • Pt001 on 27/03/2023 - 08:40

    We explored this extensively and decided against non stick given the toxins in the non-stick. Settled on cast iron which will last us a lifetime if we take care of it.

    • EightImmortals on 27/03/2023 - 08:54

      How are the non-stick properties?

      • Pt001 on 27/03/2023 - 15:06

        Once you got seasoning (cooking on a a dozen or so times with oil) and take care of the seasoning (don't use soap on the cleaning), it works really well.
        we got a whole set of these, they are awesome.

        https://www.amazon.com.au/Lodge-L8SK3-Skillet-Helper-Handle/…

      • 2ForTheMoney on 27/03/2023 - 15:14

        Excellent when seasoned properly. Very easy to maintain and wash as well.

        Only downside is weight which doesn't bother me.

        Edit Just saw comment above. I use soap and rough side of sponge to clean with zero issues. But mine has been well and truly seasoned.

  • freedomofspeech on 27/03/2023 - 09:03
    +1

    Only Use Cast Iron or Scanpan frying pans.

    For your health's sake, dont use non-stick or Tefal

  • MessyG on 27/03/2023 - 09:34
    +1

    Neoflam are excellent. Great non-stick properties, not teflon. But if you're heating any pan up too much it will quickly lose those properties. Most people cook way too high for their non-stick stuff.

  • CChehwx3tM on 27/03/2023 - 10:27
    +2

    I am surprised that nobody has mentioned Solidteknics. We were using the non-stick tefal, scanpan type of cookware until we tried it. Can't be happier with it them and you can take them with you camping without fear.

    It's a bit expensive but unbreakable and will last many generations

    • EightImmortals on 27/03/2023 - 10:42

      Can you comment on how non-stick they are?
      Like how are they for eggs and pancakes?

      • CChehwx3tM on 27/03/2023 - 10:59
        +1

        We have done many eggs and pancakes without issue. They are not as non-stick as a brand new tefal, but have cooked crepes/pancakes/eggs many times. That's the only frying pan available in our house now (being using it for about 4-5 years now). Just like other cast iron pans, it requires a bit of maintenance from time to time (seasoning) but, it's not very difficult and we don't do it very often. Also forgot to mention they are Australian…

        • EightImmortals on 27/03/2023 - 11:02

          OK thanks. I actually looked into them a while back but didn't think I could train the family in the proper ways of maintenance. Could always get a new family I guess? :)

  • Jackson on 27/03/2023 - 11:54
    +3

    Like others have said, as someone who spent up on a mix of Teflon and stainless steel pans when I first started my cooking journey, the undisputed heavyweight for centuries has been cast iron. It's so durable, it's cheap (if you aren't fussy about brand very cheap), it requires seasoning but honestly once you get used to cooking in it it seasons as you cook, and they really can last forever. Also the longer you cook with it the better they get, my mother has a 50 year old pan that absolutely kills any non stick pan I have used. The only issue with them is they can be a bit heavy so if you like flicking your pan it might cause a bit of wrist strain, just don't do that.

    Also the pfte/pfoa in Teflon is deadly and persists in the environment and animals (humans included). Not only is it toxic, but it acts as an endocrine disruptor, which means that it affects the physical development of people and animals. As it's so prevalent in the environment now, it's really hard to know for sure, but some learned people believe that it's these chemicals that are causing all sorts of birth defects, including the reduction in length of the perenium, and the increase of births where the gender isn't immediately clear. DYOR on this, it's not worth having this chemical in our environment

    • fairyflossgrapes on 28/03/2023 - 15:08

      This is so true. Dunno if you have birds but birds are especially susceptible to teflon and the chemicals used in it. If you mess up, you'll likely have a dead bird. Also, cast iron is easier to clean than non-stick after it's seasoned, IME (BC - before cockatiels 😅)

  • Miss B on 27/03/2023 - 12:13
    +1

    I use the Aldi hard anodised frypans and saucepans and they are awesome, around $15-$25 each. The non-stick is great and they are also sturdy. Very low maintenance and they survive misuse. You can use metal utensils too. They are so easy to clean. You can chuck them in the dishwasher, although it will likely reduce their lifespan, but they're easy enough to just handwash. They can be a bit shallow, but they do a "wok" as well if the depth is that important.

    If the size of the Aldi ones doesn't work for your family, I'd probably recommend finding another brand that does hard anodised that meets your needs.

    I used to use non-stick but would always ruin the pans, I've tried cast iron and stainless steel, but I can't get the seasoning and things right, I'm really not a very good cook. I cannot recommend the hard anodised highly enough.

  • USER DC on 27/03/2023 - 12:54

    Cheapo Kmart/target ones

  • KaTst3R on 27/03/2023 - 13:56
    +1

    If its old and sticky, you can use an Easy Off Oven cleaner to get rid of the oily top layer. It will be refreshed again. Coat the entire pan for at least 15mins in the sink.

  • jrowls on 27/03/2023 - 15:25
    -1

    Non stick is a joke, idk how anyone puts up with it. Cooks like trash and falls apart after barely a year.

    Learn to control the temperature of your pans and cook when they’re at the right temp. Stainless steel is the way to go imo. We bought a set from ikea nearly a decade ago and they’re still fantastic.

    Stuff only sticks to them when we burn it or are impatient and get stuff in the pan/pot before it’s at temperature

    • Hangryuman on 27/03/2023 - 17:35
      -1

      'Stuff only sticks to [stainless steel frypans] when we burn it or are impatient and get stuff in the pan/pot before it’s at temperature'

      yeah in my experience stuff only stuck to stainless steel frypans when I tried to use them for cooking … ;-)

    • Blahness on 28/03/2023 - 15:05
      +1

      Agree. May I also add, I heat my eesteele stainless steel plan on low heat for about 5-10mins to get it heated up evenly. And with a bit of oil, this ensure the pan doesn’t stick when I fry and egg or fish.

  • Hangryuman on 27/03/2023 - 17:32

    we use a Scanpan - which I chose because it said 'cast' aluminium - the flat base does not warp with heat like most aluminium frypans that are pressed metal

    it's not Teflon - that stuff gets damaged from high heat and then scratches off and should be thrown out as a potential toxin - plastic in your food - no thanks

    when I first bought it maybe 15 years ago it said Titanium coating and you could use a stainless steelo to clean it - which I still do

    milady wanted and got a new one maybe 6 months ago - they changed the labeling to I suspect some kind of Teflon now so I don't know - but basically like cast iron we just rinse the hot pan under the tap to foam off the oil, then leave it and re-oil it for next use - still our most used frypan despite trying stainless steel (sticks unless you're exact with the timing!), cast iron (milady can't lift it), and even nice pans bought in Japan (not so strong)

    so I'd recommend this one - https://scanpan.com.au/classic-28cm-fry-pan/ - $179 retail - we check Victoria's Basement in Sydney's QVB for their occasional specials which can be heavily discounted.

    $105 with free shipping - https://www.kitchenwarehouse.com.au/Scanpan-Classic-Frypan-2…
    $116 click and collect - https://www.ebay.com.au/itm/264539612798

  • Hydralyte on 27/03/2023 - 19:39

    Bessemer or Tefal

  • saltysalt on 27/03/2023 - 21:14

    No such thing as long lasting, they all need replacing every few years. But MadeIn is pretty good.

  • OzHan on 27/03/2023 - 22:21
    -2

    My suggestion is, buy cheap buy often.

  • kaoz on 27/03/2023 - 22:36

    We got rid of all our nonstick pans and now only use one 10” cast iron pan from lodge and a 12” 5-ply stainless steel pan from AllClad and they’re both great. With a little know-how and maintenance nothing will ever stick to these.

  • ihfree on 28/03/2023 - 00:20
    +1

    Scanpan… if you have to. I have had a 28cm classic for about 10 years without issue. Usage did drop off after buying a lodge pan.

    We have a lodge cast iron pan that gets used for basically everything. Works well with minimal oil.

    Any pan will be fine - even stainless steel as long as you get the temperature right.

  • the wiz on 28/03/2023 - 00:52

    Cheap disposable non-stick. Until they die.

    Or black steel. Which with a little bit of work (just like cleaning a BBQ grill) will outlive you.

    I use both.

  • Save Medicare on 28/03/2023 - 06:55

    Skip non stick and just use carbon steel… Darto and de buyer make good ones.

    https://reddit.com/r/carbonsteel

  • grr1701 on 28/03/2023 - 08:31

    I’ve been told that, even with high-end nonstick pans, you can’t use them on high heat settings or the coating starts to crack (and we experienced this). We use carbon steel now, clean it with steel wool and then apply a light coating of oil. Works well.

    • EightImmortals on 28/03/2023 - 08:35

      Olive oil?

      • [Deactivated] on 28/03/2023 - 12:59

        Rice bran oil is best.

  • unfunkable on 28/03/2023 - 09:57

    House hold chef here for 20 years.
    I have tried pretty much every brand non stick :
    Scanpan, anolon , Calphalon , tefal, jamie oliver, stone pans, the ceramic non stick ones, the teflon free ones.

    They will all eventually get carbon build up if you do any decent cooking on them over the months. (Maybe if you do a fried egg once a week, you will be ok)

    You can do the oven cleaner thing like the guy a few posts up said, that gets rid of the buildup.

    If you can't use cast iron, which is really the best IMO , buy a cheapie $20 ikea non stick one, use the hell out of it for 6 months, then ditch it and buy a new one.

  • Minus1000TalentPlan on 28/03/2023 - 10:42

    If you want something that last decades then buy commercial stainless steel pan and learn how to cook meat, fish, chicken etc without it sticking to the pan.
    Takes time to master but once you know your temps for the cooktop you are using then you can cook anything you want. I switched over 3 years ago and never looked back and pan is easy to clean.

  • pinkybrain on 28/03/2023 - 14:04

    stone and marble pans are good
    since they don't peel off black flakes like the non stick.

  • miicah on 28/03/2023 - 14:32

    OXO.

    Do not get Hexclad, they are a scam.

  • baggyred on 28/03/2023 - 17:28

    Been absolutely satisfied with the Aldi products

    As good as any of the other more expensive brands - but yes - like all, they need replacing?

  • CodeExplode on 28/03/2023 - 20:10

    I got an Aldi cast iron pan a few years ago and have used it multiple times a day every day since, and it's completely indestructible. Every pan I bought before this was a waste. A solid hunk of iron which you can scour clean if need be will last forever (though I never need to scour it, sometimes a dishwashing brush is brought out to scrub some bits loose).

  • H3R34TH4C0MM3NTS on 28/03/2023 - 21:44

    Use All Clad , they are pretty durable however all non-stick domestic frypans have a shelf life depending on the amount of punishment you put through it. there's a reason why professional kitchens don't use domestic non-stick frypans.

  • gentlecrack on 29/03/2023 - 06:29

    As someone who has gone through atleast 30 pans, from Aldi ones to Tefal to various other known brands, I strongly advise to buy this when it comes on sale in Woolies. Check productreview.com.au; this is one item the site has helped me.

    https://www.ozbargain.com.au/node/608575

  • Parentheses on 29/03/2023 - 12:53
    +1

    Take the cast-iron and beat the family about the head with it any time they (profanity) it up. There is nothing else even remotely comparable.

    Alternatively, use a cast-iron for yourself, a stainless steel for everybody else, and buy them steel wool and gumption for christmas.

    • Hangryuman on 29/03/2023 - 13:59
      -1

      'Take the cast-iron and beat the family about the head with it any time they (profanity) it up. There is nothing else even remotely comparable.'

      I'm guessing the majority of cast iron proponents are males - and who don't do most of the cooking but are here as keyboard warriors instead.

      I've lived alone and batched happily for years and have no problems making my own meals, but these daze milady usually beats me to it - like today I was gonna make a sandwich, and I come out and she's made tasty corn fritters - ain't gon' say no to that …

      milady does most of the cooking, and is petite - she likes cast iron and uses a 6" frypan only to cook a single steak for me (I prefer the aluminium ScanPan for a better Maillard reaction browning - while cast iron 'holds' heat I believe aluminium is a better conductor to sear steaks more evenly with replenished heat) - but she uses our 28cm ScanPan for most meals for us both

      when she's tried lifting bigger cast iron pans like Lodge in Victoria's Secret Basement (QVB) she's put them down straight away as too heavy for her to lift - Empty, let alone with an added kilo of food as well !

      so I'm wondering how many petite non-gym-bunny females here really cook with 28cm cast iron pans - no deep fakes please ;-)

      • Parentheses on 29/03/2023 - 14:39

        The bigger cast iron pans have a lift handle. If you're weak (I guess skinnyfat people might struggle, but a good cooking matron will be able to swing one in each hand no problems) just buy some BBQ gloves so you can lift it with 2 hands.

        Compared to a proper stock pot a cast iron pan cook is lightweight.

  • OzzyOzbourne on 29/03/2023 - 13:33

    Found the stone blast pans from kmart to be excellent. 4 years of heavy use and still going strong, excellent non-stick coating

  • R4 on 29/03/2023 - 17:05

    Fissler - made in Germany. Not cheap.

    Mine's 12 years old and still going strong.

    I have a Fissler stainless steel pan and a Lodge (made in the US) cast iron pan for cooking meat (steak, chops). Both work well but the Fissler is a bit more practical.

  • NocteRegem on 29/03/2023 - 17:06

    The made in Denmark ScanPan ones have lasted me the longest, you can also clean them with gumption after a few years when they get gummed up and are like new again.

  • cyrax83 on 29/03/2023 - 17:49

    I buy cheap Ikea pans and replace them every 6-12 months when the non-stick dies. Works out better than paying big money for non-stick pans that end up in the bin anyway.

  • AS2035 on 04/04/2023 - 20:20

    all clad

    but oiling the pan and avoiding non stick is the best option.

  • josepet on 10/04/2023 - 00:42

    In two words:

    Baking paper

  • AS2035 on 19/04/2023 - 20:34

    All clad is expensive but if you look after it well will last a life time.

    It's always better not to use non stick. We use one as other half likes to fry fish in it.

  • AS2035 on 30/11/2023 - 21:41

    stay away from non stick, get Estelle stainless steel or all clad stainless steel. My be cast Iron.. things that will last a life time.

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