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Good alternative to Teflon cookware?

ControlD

ControlD

Diamond Member
My last set of Teflon cookware (probably 10 years old now) is really starting to flake off. After reading the thread here about the lawyer that took on DuPont, I'm not sure I want to use Teflon cookware anymore.

Is there a good alternative? Something that is somewhat non-stick? I thought about starting with a couple of All-Clad pieces, but cast iron is much more affordable. Then there are the enamel coated cast iron pieces but they seem to range a lot in price and quality. I guess I don't mind paying good money for something that lasts more than 10 years. I'm tired of using pans that wear out over time.
 
Cast iron works, but be prepared for a learning curve. It's not non-stick like a Teflon pan, you have to work at it a bit. I seasoned and seasoned mine and still need to put in some oil or butter to get eggs not to stick. Be patient.
 
sourceninja said:
My wife and I just learned to cook without non-stick. It wasn't hard to do. The only thing we have now is a small ceramic pan for eggs.
Click to expand...

I'm assuming you just need to use a little oil or butter in the pan with most things to prevent sticking. I have a large stainless skillet that I use already for things like chicken and rice and it works pretty well for those types of meals. I'm not sure I could make an omelet in it without making a mess though.
 
Just watch turning up the heat too high on some ceramic pans, but I imagine they vary.

Can hurt some a bit, I managed to hurt the coating on one skillet in the past year that way. Some are better than others I imagine.

Have cast iron I tend to use a lot myself these days. Getting them broken in right etc takes a little work over time, but are great for any things. I never wash mine in soap and water, but I grew up with the family having a lot of cast iron so was always used to using it.

Cast Iron lasts a very long time if you get it seasoned right and treat it properly.

That and distributes heat well to begin with.
 
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Ceramic is OK but I find it very sensitive to overheating. I have been through a few of them both cheap and expensive, and all have developed fine cracks in the coating. I do blame this on a nameless house member who always manages to burn bacon in the frying pan.

I would guess that used on low-medium heat for things like eggs they should last well.

I've pretty well switch to cast iron for just about everything at this point. I have a large ordinary nonstick pan with a lid for pasta sauce, chili and that sort of thing. It never sees real heat or any other means of damage.
 
3chordcharlie said:
Ceramic is OK but I find it very sensitive to overheating. I have been through a few of them both cheap and expensive, and all have developed fine cracks in the coating. I do blame this on a nameless house member who always manages to burn bacon in the frying pan.

I would guess that used on low-medium heat for things like eggs they should last well.

I've pretty well switch to cast iron for just about everything at this point. I have a large ordinary nonstick pan with a lid for pasta sauce, chili and that sort of thing. It never sees real heat or any other means of damage.
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Yeah, you do not have to turn ceramic up high to get good results.

Everything else in the large set of them we bought is doing great, I think I managed to degrade that on skillet on bacon myself having it higher than it should have been.

The ceramics we have are just these, the cast iron stuff I have is normal cast, not lined.

Have been pretty happy with the set really, most of it is still pretty much brand new looking/functioning.

http://www.amazon.com/gp/product/B00DGMKS92?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s01

Picked up some silicon cooking utensils also for general use and tossed a lot of stuff old stuff last year. The ones linked there are great, and have a few other larger flippers picked up on the side.

http://www.amazon.com/StarPack-Prem...bxgy_79_2?ie=UTF8&refRID=06NPPCSJY913PJMJ1N6K

http://www.amazon.com/gp/product/B000M8YMEU?psc=1&redirect=true&ref_=oh_aui_detailpage_o07_s00
 
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I got a small ceramic coated pan from Target for eggs.
It has worked great for the year I have used it.
Better than teflon so far.
I always use PAM or butter, which help a ton.
 
I'm not sure trading Teflon for Pam is much of an improvement. That's a can full of it's own sort of chemicals.
 
vi edit said:
I'm not sure trading Teflon for Pam is much of an improvement. That's a can full of it's own sort of chemicals.
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Yeah, Canola oil or Olive works as well just for general purpose, even though the wife has a can of Pam around that I do not use. Lard might even be better there 🙂
 
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PAM is canola oil.
Ingredients: Canola oil, soya lecithin, natural and artificial butter flavour, annatto and propellants isobutane and propane.
We consume so many chemicals as it is, I'm willing to add PAM to the list.
 
edro said:
PAM is canola oil.
Ingredients: Canola oil, soya lecithin, natural and artificial butter flavour, annatto and propellants isobutane and propane.
We consume so many chemicals as it is, I'm willing to add PAM to the list.
Click to expand...

Like I said, the wife likes to use it here and there 🙂 Had to go look, she even has a can of the olive oil Pam up there.

I think just a bottle of canola oil is just cheaper and lasts longer to begin with I guess.

We both like to cook, so have a few things around.
 
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edro said:
PAM is canola oil.
Ingredients: Canola oil, soya lecithin, natural and artificial butter flavour, annatto and propellants isobutane and propane.
We consume so many chemicals as it is, I'm willing to add PAM to the list.
Click to expand...

Silicone and propellants...mmmmmmm.

I just stick with a slab of butter or bacon grease 🙂
 
I mainly use cast iron - Lodge Pro 10"/12" and a wok, it will take you a few years with a lot of cooking to build the "season/coating". Once they're "up to speed" they're wonderful.

I also have a set of All-Clad pieces, the biggest issue I have using them is the wall get really hot it make things that stick on the wall burn.
 
vi edit said:
Silicone and propellants...mmmmmmm.

I just stick with a slab of butter or bacon grease 🙂
Click to expand...

I do have a jar of bacon grease I keep around I wasn't going to mention ...

But it gets rotated out now and then.

()🙂
 
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I remember Alton Brown going on a bit of a tangent about spray oils on his waffle episode. Basically IIRC he said they're good if you get the canola oil ones, and people are overly worried about them.

Regarding the OP, I'm going to start replacing my stuff with cast iron and stainless. Given that the failure point of cookware is usually the coating... if I get some good quality stuff that's not coated it'll last a lot longer.
 
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