To believe that non stick pans don’t exist!

[MyKingdomForACaramel]

I’ve bought my fair share of pans of the years - spent a little, spent a lot... never truly non stick! I tried a Jamie Oliver recipe yesterday in my new lovely new “non stick” yep everything stuck to the bottom within minutes. So aibu to ask - is it all a con! Am I missing something? Does anyone know of one that really is “non stick”

What are you cooking that’s sticking? Are you using enough oil? Is the pan too hot?

I gave up on them and got myself iron ones. I don't think I'm using anymore cooking fat than I used to, and no more scratched pans.

@rita this recipe was one where you use the fat from the skin to oil. But... surely that’s the point- it’s non stick - any fat releasing food doesn’t need too much oil? May just stick to my iron ones

I thought the same OP until I bought my set of Tefal Ingenios - they are perfect! Hand was which is a pain but it really is worth it. I never use oil/fat any more.

Benydick is this true? Or will I have my gear broken again as I scrape bits of burnt on meat into my dinner

*heart

(And yes they’re completely non-stick!)

Scoville Neverstick from ASDA! On offer there just now. Heavy and indestructible, apparently!

I bought a pan from QVC a couple of years ago which is blue and meant to be a 'stone' non stick finish or something. Hob to oven removable handle. It's BRILLIANT.

Even DD3 (19) hasn't managed to ruin it and she ruins ALL my bloody pans. (Mainly by slicing up what ever she's cooking in it while it's still in there )

Ooh those Tefal ones have good reviews!

Circulon Ultimum. I just posted about mine on another thread. Nothing sticks, even without oil. I only ever clean by holding under a running tap and giving a little wipe with a cloth/paper towel/washing up brush. Then dry straight away.

Pricey though, but usually some on sale somewhere.

If you’re cooking something fatty without oil, you need to do it on a really low heat until the fat starts to render. You also need to be careful not to turn too soon.

My greenpan is very non stick. In general,
I find they only last a couple of years, they do lose non stick over time

We have one of the stone ones and it was great for a while, and now is just as bad as any We only ever hand wash our pans anyway since our dishwasher died 2 years ago so I'm very disappointed in it.

I burn everything and ruin non stick pans too! I don't know what I am doing wrong.

I have found ceramic type rather than teflon type are much much better and don't seem to damage as easily. But mainly I stick to stainless steel because I can't wreck those.

I have a Salter ‘marble collection’ pan I use most often and I’ve never had food stick to it. It’s got a good heavy base, too.

And I find it very wasteful to just throw out a pan after two years.

My favourite stainless steel pans are over 30 years old. The handles need replacing because they haven't reacted well to our dishwasher, but other than that they look brand new. The only way you can tell how old they are is they have the year of manufacture on the base. I inherited them from a friend of my mum's and I will be very sad if we ever move to induction and I have to give them up (they are copper bottomed).

I have Ikea frying pans and a circulon infinity saute pan/wok. It's very, very rare that anything sticks, usually when the heat is too high or I leave it unattended.

At work we don't have any non stick pans, just stainless steel ones and it drives me mad. Cooking the kids breakfast results in a pan with welded on porridge or scrambled egg that needs soaking all day then heavy duty scrubbing. I've tried cooking at lower temps, using more oil or butter but it still sticks.
If I make scrambled egg in my non stick frying pan at home any residue just wipes out with a bit of kitchen paper. Does anyone have any tips for cooking in stainless steel pans without it sticking?

Are you trying to turn whatever you're cooking too soon?

My Tefal pans are brilliant.

I got some Tower ones off Groupon and they are stone coated. Completely non stick and brilliant and cheap off Groupon.

Circulon - my oldest ones are 15+ years old
I use the smaller stock pots as casseroles and have now started buying their dearest range bakeware
They are amazing

We had one of those stone effect looking ones and it was awesome... for about 5 or 6 months. I don’t believe there are any that last long term.

I had this debate with MIL

She cooked an egg in one, and it stuck.to the pan.

I said, you have to add a little fat

She got all argumentative, said what is the point then, it says non-stick.yet the egg is stuck, stupid pan

I explained that you use a lot less oil, but you still need to use some.

She then cooked a lean steak in it at maximum heat, no fat, it stuck again and she scraped at it with metal spoon ...

Then the pan was ruined

She was so cross with me for recommending such a piece of crap

Some people should not attempt non-stick pans, just leave it OP

I hadn’t heard of Cerculon before so may try one pan out (not sure I’m ready to commit a couple of hundred for a set!)

We have tefal Jamie Oliver pans, we’ve had them 3ish years. Nothing has ever stuck. We can rinse and stick them straight in the dishwasher. Zero scrubbing or even wiping