[Food] Are there any non-stick pans that actually last??

[Chinman3000]

After buying 2 new non-stick frying pans through John Lewis in June, they are both already starting to stick, so I am sending them back and looking for some that will actually last.

I always wash them carefully, don't over heat and don't use metal utensils but despite claims the non-stick never seems to last. Happy to pay more for one that does rather than re-buy every year.

Anyone have a make / supplier they would recommend?

 

[Steve in Japan]

After buying 2 new non-stick frying pans through John Lewis in June, they are both already starting to stick, so I am sending them back and looking for some that will actually last.

I always wash them carefully, don't over heat and don't use metal utensils but despite claims the non-stick never seems to last. Happy to pay more for one that does rather than re-buy every year.

Anyone have a make / supplier they would recommend?

In the finest NSC tradition.....

I gave up on nonstick years ago. I much prefer stainless steel or an iron skillet. They don't pretend to be non-stick, but if you use them at the right temperature and a decent oil, they are not bad at sticking. And you can give them a bloody good scrub when washing up.

 

[Ⓩ-Ⓐ-Ⓜ-Ⓞ-Ⓡ-Ⓐ]

give them a bloody good scrub when washing up.

Just don't ever use any detergent on it. Ideally you want to be scrubbing them out with rock salt

 

[Harry Wilson's tackle]

BergHOFF. Expensive, but my non sticks are still good ten years later.

 

[MTSeagulls]

In the finest NSC tradition.....

I gave up on nonstick years ago. I much prefer stainless steel or an iron skillet. They don't pretend to be non-stick, but if you use them at the right temperature and a decent oil, they are not bad at sticking. And you can give them a bloody good scrub when washing up.

I only buy stainless steel now after living with Brazilians who would use metal forks in the pans despite being told multiple times not too.
They also use expensive chef knives to open cans instead of a can opener so all the ends are bent or broken.

 

[Notters]

Circulon ones are pretty good. We've had ours for a few years and they're almost as good as new. Can go in the oven too.

 

[Steve in Japan]

They also use expensive chef knives to open cans instead of a can opener so all the ends are bent or broken.

elf and safety alert!

 

[The Antikythera Mechanism]

Jean Patrique pans are excellent and great value

https://jean-patrique.co.uk/collections/cookware#

 

[MTSeagulls]

elf and safety alert!

We're talking about a country here where builders wear havianas (flip flops) to work so I'm not sure 'elf and safety' exists in any form ��

 

[Palacefinder General]

As Gok Wan once said: You only ever need two things for cooking - a wok and (I think) a metal ladle.

He also said: “That looks absolutely fabulous, darling”

Wok, ladle, candy pink or baby blue sling-backs, job done.

 

[Springal]

Circulon ones are pretty good. We've had ours for a few years and they're almost as good as new. Can go in the oven too.

Non stick are shit. Go for anodised. I have a wok + frying back from Circulon and they are good, so I even got some baking trays which seem indestructible.

Also recommend a good cast iron skillet or similar for cooking steaks or similar. Need looking after but they will last forever

 

[Gazwag]

Circulon ones are pretty good. We've had ours for a few years and they're almost as good as new. Can go in the oven too.

this, our circulon wok is brilliant, use it almost every day

 

[zefarelly]

I spent good money on a Le Crueset non stick fry pan some years ago . . . didn't last, I've resigned to using a waitrose/John Lewis one and replacing every year

my favourite is a very well seasoned old Le Crueset iron fry pan my mum gave me when I left home, it remains superb.

most things don't stick if you ge the oil/heat right.

 

[Madafwo]

I've gone for some cheapo Scoville Never Stick pans from Asda. Had them 2 and a half years now and one of them survived boiling dry without any damage. For the £30 I paid for them if I have to replace them tomorrow it was worth it.

 

[father_and_son]

As Gok Wan once said: You only ever need two things for cooking - a wok and (I think) a metal ladle.

He also said: “That looks absolutely fabulous, darling”

Wok, ladle, candy pink or baby blue sling-backs, job done.

Joking aside, the wok and metal ladle requires a particular technique. The ladle never touches the wok, to dish out you flick the wok so the food is tossed up and catch it in the ladle rather than letting it fall back into the wok. Easy with a bit of practice but essential to protect your pan(s).

 

[jamie (not that one)]

I only buy stainless steel now after living with Brazilians who would use metal forks in the pans despite being told multiple times not too.
They also use expensive chef knives to open cans instead of a can opener so all the ends are bent or broken.

Having gone out to Brazil for work a number of times, this totally makes sense.

 

[Weststander]

Our Le Creuset non-stick frying pans have given us 9 years of heavy use. The Teflon is still largely in tact.

 

[MTSeagulls]

Having gone out to Brazil for work a number of times, this totally makes sense.

It's very frustrating that they mostly have no respect for quality items or other people's possessions and use whatever is to hand rather than the correct tools. Dinner knives as screwdrivers is another example of many.

 

[jackanada]

I had one of those hard anodised (analon?) pans given to me by a friend who was a cookware rep.
I thought I was treating it carefully but trashed coating within year.
I think non stick pans are for people who don't really cook.

 

[zefarelly]

we have an all-clad rissotto pan, which I think is a nickasil coated aluminium, same as a 2 stroke barrel! its brilliant.