<
[email protected]> wrote in message
news:[email protected]...
> In rec.food.cooking, PENMART01 <
[email protected]> wrote:
>
> > A fancy schmancy high end expensive nonstick pan won't last any longer
nor will
> > it cook the typical things a nonstick pan cooks any better than your inexpensive version.
>
> I usually pay attention to your posts, because I find that generally, you are correct. But this
> one I wonder about.
>
> I always thought that it was important to get a saute pan that distributed the heat evenly over
> the bottom, to avoid hot spots. You indicate that a thin cheap pan made from whatever works just
> as good as a thick aluminum pan.
>
> Did I weigh your qualifier "the typical things a nonstick pan cooks" too lightly?
>
> Personally, I don't use nonstick (except for one little saute pan I won in a chile-making contest)
> so I'm no expert. I use my 25 pound slab of cast iron over two gas burners for stuff like frying
> burgers and even for just making grilled cheese sandwiches. I like the even heat.
>
> Can you expand on what the hell you are talking about?
>
>
> --
> ...I'm an air-conditioned gypsy...
>
> - The Who
I'll tell you my experience. My latest under $10 frying pan from the supermarket is made by Revere
Ware. Not a brand that I would usually buy. But it was very inexpensive. It is made from thick
aluminum and has a non-stick coating. I've had it for over a year now and it is just as good as new.
I expect it to last for 3 or 4 more years. When it develops a scratch or two I will demote it to
second best. In several years I will demote the newest one to second best and toss my current one in
the trash with no regrets. I'd rather spend $15 to $18 dollars over a period of 8 or so years and
always have a perfect non-stick pan on hand than pay a heck of a lot more for one that will scratch
even sooner. I don't use non-stick pans except for a couple of frypans - mostly for eggs and a few
other items. I do have a Circulon wok that was given to me for Christmas last year. I like it very
much but do not expect it to be scratchless much longer. Then it will be back to my steel wok.
Charlie