I’m a believer! I had to throw away two pans last week. Both “non-stick.” Both were horrible and cheap. One was a ceramic, the other your standard bonded on finish. I don’t like non-stick. They scratch, they have hot spots, I’m afraid to heat them up very much… Until now.
Frustrated, I walked into Linens and Ladles in Carytown with the intention of buying an All-Clad frying pan (which I did!) and lo and behold, walked out with what the manager assured me was the pinnacle of scientifically achieved non-stick 10.25″ frying pans. It wasn’t cheap, but it was on sale. Come to think of it, since the pan is made up of diamond-infused composite and pressure-cast aluminum, it might be a bargain. What do diamond chips go for these days? Regardless, I’ll treat it with love and respect and it should be with me for a long time.
The long and short of it is, this pan works! I haven’t had to heat it up beyond a medium setting on the gas cooktop and it browns like a champ. Dishes slide right out, clean up of the cooled pan is a breeze. And yes, you can finish a dish in the oven as long as you’re under something 500°F. I’m dying to make a Tortilla Española with this thing.
Read all about it and invest if you need a new non-stick whatever.
Dearest Chris,
That sounds like a great find!
Nothing is more annoying than a poor functioning frying pan.
Loved your catchy title too!
Blessings and happy autumn.
Mariette
Now all we need are some more recipes that you recommend we cook in a non stick fry pan.
Or just use a well-seasoned cast-iron pan. Class cooking is just as good as classic clothing!
Tony, agree completely. I own two, which were my grandmother’s. Great pans. But very heavy.