I have spent a lot of time and $$s buying non-stick pans for egg omelets. I have been from the most expensive pans at House to the last bought from Woolworth which only lasted 3 weeks (literally) until the omelets stated sticking on it. Noting that I aim to use the minimum (almost nothing) amount of oil possible, if I used a lot of oil then it wouldn't stick on any pan.
Any recommendations on non-stick pans for the above use case?
Thanks.
It's a fantastic movie. But Teflon is fine if you just use it appropriately.
House products are not expensive. They're just marked up to $500 and then 'discounted' 80% every day of the week to give you the impression that it's a quality product.
The House store in my local shopping centre has a closing down or stock take sale literally every day of every month.
This one
https://www.ikea.com/au/en/p/hemkomst-frying-pan-stainless-s…
Better than my $100+ scanpan, I would buy it at twice the price.
And yes, you still need to use oil otherwise your food tastes terrible. The oil reacts with the sugars in your food to create new flavours.
If you are worried about your health fry with extra virgin olive oil. It produces less inflammatory by-products than seed oils even though people claim 'you can't fry with olive oil'. Can send you the scientific research paper to prove it if you are interested
I checked these ones out, I couldn't find the max recommended cooking temp. They look nice though :)
'Oven Safe' implies 250 C, I still wouldn't put any non stick pan through high temperatures. You really shouldn't use non stick for anything except light frying and cooking eggs.
If you need to cook something at higher temperature cast iron is popular but requires a seasoning process. I've gone through the process several times on my pan and I still don't have an even coating.
I find stainless steel is much easier to care for and achieves a similar result. This is also highly recommended, 3ply stainless steel pan
https://www.ikea.com/au/en/p/sensuell-frying-pan-stainless-s…
The oil reacts with the sugars in your food to create new flavours.
It's not so much that the oil react with the sugars, it's that it promotes better/more even heat conduction from the pan to the food. This in turns aids the Maillard reaction in the sugars on the food contact surface that produce the pleasing browning that we enjoy about food cooked in this way.
Anyone purchased this recently ? Few recent reviews said that the coating is not as good as it used to be and becomes sticky after 1 or 2 uses.
I bought mine only a couple of months ago, only use it for eggs, works very well. I imagine people ruining the coating are doing something stupid like frying steaks in it.
I always use oil spray on the nonstick pan before I crack the eggs
This way the eggs never stick
Try it
Someone mentioned already, but yeah get a copper base stainless steel, heat it up for a bit and confirm its hot enough with the water splash method, put a dash of oil and you'll be fine.
We use 4 different pants. A semi wok style from Woolies just because it's what we have and is good for small stir fries or anything that requires some depth to the pan. 2 le creuset pans (one ceramic non stick, one standard non stick) - just don't overheat them and they'll last forever.. To be fair we got these for free from my partners work. They cook great and evenly, and super easy to clean.
Our last is an Estelle stainless with copper base. Using the heat up method til water beads has been pretty foolproof for all meats and other cooking on it. Til I learned re the beading method though, it absolutely immediately sticks so you definitely need some patience..
Or, as mentioned, just use more oil lol. (butter is absolutely the best for eggs though. Yum yum. Fried butter eggs, salt pepper and paprika on top… If you're on a diet though maybe not heh)
Thank you
Four different pants between a family could be difficult
;->
I've had a good run with the stone blast range from K-Mart / Target. They come in various sizes. Just make sure that you only use wooden utensils on it. When it comes to cleaning, allow pan to cool down to a temperature that is comfortable to touch, then soak in warm water to soften any food residue. Use a soft sponge to wipe off any dirt. Do not scrub (not even with a nylon scrubbing pad) and do NOT use any detergents. Just warm water. When cooking, use gentle heat and be patient, don't try to cook an omelette in 2 minutes on maximum heat. Doing that is bad for your cookware and bad for your health.
The Target stone blast pan is cooking as well as when it was new, after being used between 1 and 3 times every day for the last 6 months and caring for it as described above. It is better than the Circulon that came before it.
And yes, I do cook a lot of stuff on the fry pan. My doctor has me on 10 ~ 12 eggs, plus two steaks every day. I lost 25kg in 10 months.
Thanks for the tips - appreciated.
We have 2x 24cm, a 28cm and the wok. Love that stuff!
Julia Child would recommend any non stock pan with a durable coating, even cheap ones. The size of the pan matters more depending what you are trying to make.
I thought it didn't really matter what pan you used… I thought it was all about getting the pan up to cooking temperature. I've watched chefs in hotel buffet stations cook omlets hundreds of times and they always throw a little oil in the pan and leave it over heat for 3 to 5 mins before adding their eggs. With woks, you should wait until you see the wok start to smoke before you add anything to it… works every time.
Maybe I have been too impatient to wait. Thanks for the tip.
Short answer: Avoid. Leeches at all temperatures and with touch, lingers in body and causes inflammation, cancers etc.
Long answer from a toxicologist:
https://youtu.be/bJw2eGkfANg
I just watched some of this video. This set off a number of alarm bells for me. No citations given. Use the word "toxins" to talk about general chemicals. Tries to sell you stuff to live a "toxin-free life". Some of what she's saying might be accurate, but there are a number of red flags about this that make me quite sus.
Professional pseudo-scientist? Click-baiting alarmist? She would not get enough YouTube engagement if she didn't dramatise.
Never had any problems with the cheap non-stick pans from kmart, target etc. Use every day including by clumsy kids and last for years. They usually get chucked because of the staining build up on the outside (from burning) rather than damage to non-stick coating.
Always use oil (mostly extra virgin olive).
Are you scratching it with metal utensils or metal scrubbers when washing?
If fuss free and using next to no oil is the aim, then only a non stick will serve your purpose. I use stainless steel and cast iron myself but you will require at least some oil (on top of heating it up to the right temp) to be able to cook the eggs nicely.
For cooking eggs you want a teflon pan. The trick is to keep one just for eggs. Don't let anyone use it for anything else, and it will stay pristine. Otherwise, excessive heat and abrasion will damage it, and your eggs stick.
If you want minimal oil, a short burst of that aerosol spray oil will do it. I'd rather rub a little butter over the warm pan :-)
I just have a basic pan from Ikea for eggs. For high-temp cooking, use stainless steel of cast iron.
I have tried those "teflon free" sol-gel non-stick pans, but am not impressed.
For those concerned about PFAS, Adam Ragusea did a great video: https://www.youtube.com/watch?v=vZ1KmVmpC8o
(short answer: the pans are safe, long answer PFAS is not.)
I'd read somewhere that the aerosol cans of spray oil actually cause damage to the non-stick surface. Something about soy lecithin causing a gummy layer to form.
Myers the cooks collective best non stick pans we have used.
Look like almost new after a fair few years of use too
I've have chuck away a few non stick pan over the years but my SS and Carbon Steel pans still work like a brand new. So as my good old cast iron pan. I don't think I will be buying a non stick pan for a while.
Not sure if they’ve been mentioned before but the Anko non-sticks from Kmart are a wonderful product that lasts and lasts. We use ours very regularly and they last for at least 3 years before showing signs of losing their mojo. An average of around $25 across the range. Couldn’t recommend them enough.
It's been mentioned several times by multiple people.
Found it on Netflix, I'll check it out. Thanks.