Alternatives to non stick pans?

[tothelefttotheleft]

Not sure if there is a better board for this post.

I don't want to use non stick pans anymore I'd like to use something safer.

Any body have any good recommendations?

Carbon steel! We got ours about ten years ago. They last forever, and if they’re clean and well oiled they don’t stick at all.

We just bought a ceramic frying pan and it's absolutely ace! Way more non-stick than any non-stick pan I've ever owned!

I just use stainless steel. I just get it hot and use the water bead test and it doesn't stick.

Stellar stainless steel, really good. Had ours about 15 years, and going strong. Also suitable for any type of hob.

I really liked he look of the Le Cresuet Stainless Steel pans, but not the prices! We have some very old Prestige SS ones that need replacing.

Watching. I’ve tried various stainless steel pans but they always stick more than a non stick pan would.

I use enamelled cast iron (Le Creuset) a lot, it’s fairly non stick with enough fat used, but again, not as much as a non stick pan.

Maybe it’s about keeping the non stick just for omelettes and pancakes and doing everything else in other pans?

Maybe it’s about keeping the non stick just for omelettes and pancakes and doing everything else in other pans?

I do omelettes and pancakes in stainless steel. I do four pancakes one after the other, adding a bit of butter each time and they don't stick. Are you sure the pan is hot enough?

Cast iron?

We have a cast iron pot for the oven and a stainless steel pan for soup/pasta etc.

But. I do have a tefal for eggs and pancakes as I haven't found a solution for these two adhesive little foods!!

Made the change to these about 6 months ago. They are used every day and still look like new. Nothing has stuck. Expensive but worth it.

I found this at John Lewis & Partners. What do you think?  https://www.johnlewis.com/john-lewis-classic-glass-lid-stainless-steel-saucepan-set-3-pieces/p3407209?tmad=c&tmcampid=7&sshare=jlappioss_Y29tLmFwcGxlLlVJS2l0LmFjdGl2aXR5LkNvcHlUb1Bhc3RlYm9hcmQ=

I've had stainless steel before and stuff did stick.

Interesting about getting them hot enough and doing the water bead test.

I must be doing something wrong as so many people have said stainless steel!

Same. Good quality set stainless. I have same set i bought 10 years ago and they look like new still...and..dont stick .and if they do a bit..stainless scourer does the trick without scratching

This pan from IKEA
SENSUELL
frying pan
£49.00
28 cm
Article no: 603.245.44

We had cast iron for years and it was rubbish. We use this pan regularly and hardly need to add any fat to cook in. Regularly do scrambled eggs. It's awesome.

Ceramic non-stick

Ikea frying pans are incredibly non stick and the coating is hard-wearing. We have a 10yr old wok from there that still looks brand new.

One of these
https://www.prestige.co.uk/products/earth-pan-non-stick-frying-pan-triple-pack?variant=43020274663598&gad_source=1&gclid=CjwKCAjwte-vBhBFEiwAQSv_xe8iPVCub9LzWcJtvzBeWKKuPoEeGjkC88MOLYde837rWN21s3GQUxoCn10QAvD_BwE

Hard anodysed/Circulon is better than regular non-stick- and I was a Tefal frying pan fan for years.

I have two hard anodysed frying pans and a Circulon wok. The regular saucepans are stainless steel. I got a set from John Lewis in 2001 and there is not a scratch on them. Circulon has many small concentric rings plated onto it which stops things sticking.

I have an amazing Le Creuset casserole which I got as a wedding present in 2004, again it is almost as good as new in spite of regular use.

But I wouldn't get Le Creuset pans as they are too cumbersome. Plus the quality of Le Creuset ware isn't as uniformly good as it used to be and the prices have shot up.

You need to learn how to cook with stainless steel, it’s a different technique.

As PP said need to get it hot enough and check before starting - there are YouTube videos.

Once you’ve got it down you’ll never go back to non stick - eating tiny bits of Teflon and buying new pans every three years? No thanks.

With Tefal I never found the coating came off in food, just that it became less effective. After about ten years rather than 2-3.

The only pan where the coating started to come off was a cheap non-branded one bought by DH which I hadn't chosen.

I use pressed iron pans. They're lighter than cast iron, they add iron to food and once they're well seasoned and you get used to using them they're virtually non-stick. They heat very evenly too.
I've never mastered stainless, eggs are a nightmare.

Yes, this is what we’ve landed on. We have heavy great quality stainless steel saucepans in big med small, a large vat stainless steel pan, and a big wide stainless steel sauté / frying pan / shallow casserole thing.

Then we have a medium size nonstick saucepan for scrambled eggs / white sauce, and a medium size non stick frying pan for omelettes / pancakes. We replace the frying pan every now and again, having tried v pricey and v cheap and everything in between.

Not for omelettes, but splashes of water and deglazing helps a lot when frying things in stainless steel pans.

I should have said I'll be hand washing any new pan I buy as I don't have or want a dishwasher.

Does that change what people recommend?

Try GreenPan ceramic pans

This pan gets used pretty much daily. It’s about 10 years old now. The only thing that sticks is scrambled egg.
It’s a John Lewis stainless steel.

The only thing I would say though is that we don’t eat meat so I don’t know if that would make a difference.

I have one of these frying pans and it’s brilliant. Far more non-stick than any Teflon I may have had previously. In fact probably the best frying pan I’ve ever had. (Have been owning pans for about 40 years now!)

I'm vegan so no meat to cook.