Non-stick frying pan. OFF TOPIC?

Hello all.

The non-stick coating on my frying pan (bought from Sainsbury) has never been satisfactory. It works, but not very well. I believe that these pans need an initial "special" preparation before use; but I can't remember if I carried it out; and if I did it, wasn't successfull. How does one prepare these pans, and do you have a _favourite_ way of doing it. BTW, I only use plastic utensils; and wash the pan in hot water only (no washing up liquid).

P.S. Can you recommend a good frying pan?

Thanks in advance.

Sylvain.

Reply to
Sylvain VAN DER WALDE
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Sylvain VAN DER WALDE expressed precisely :

An old fashioned cast iron one.

Reply to
Harry Bloomfield

Reply to
Peter C

We were somewhere around Barstow, on the edge of the desert, when the drugs began to take hold. I remember "Peter C" saying something like:

I do that, and I never wash it with detergent. Just run it under the hot water and wipe it dry/clean with paper towel.

The same for cast iron pans works well and builds up a non-stick surface.

Reply to
Grimly Curmudgeon

You should have taken it back as soon as. It's a little late by now I imagine.

You don't clean a cast iron pan like that. There is nothing to stop you doing so of course but the pan is seasoned with a coating of resin obtained by heating oil in it. Greases and oils form this resin during use.

Animal fats and vegetable oils oxidise into a layer of resin and this patina should be left intact on frying pans. I wouldn't use a cast iron saucepan of course, so can't speak for them.

To clean such a pan, you use it and then wipe it out when hot, with a tissue or wad of newspaper.

Overheating a nonstick pan will ruin it, as will cooking sugary stuff in it. Sugars have the ability to scratch, they are OK when dissolved or melted but mixing sugar in them will damage them.

As with using metal or abrasives on them, poor handling techniques will damage them but the most probable cause of failure is overheating.

Reply to
Weatherlawyer

Or putting ali based pans in the dishwaster...

As far as non stick goes, these are the best pans I ever bought:

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Anolon). I have never cooked anything that couldn't be got off with a short soak in hot water and fairy, then a wipe with a sponge.

As to plain cast iron, I like it in frying pans, but it's completely useless for saucepans, especially for acid foods. I clean mine with fairy and a nylon brush - leaves enough coating on IME. But I believe the previously quoted techniques of wiping out hot is the "professional" way of dealing with omelette pans amongst others (source: my mum who was qualified in that sort of thing).

Merry Christmas!

Turkeys in the oven, wines in me, kiddies waiting for pressies so have to go :)

Cheers

Tim

Reply to
Tim S

IME everything damages them. Even the recommended rubber/plastic spatulas.

Better to use cast iron, stainless steel or aluminium, each one of which is a hardier non-stick for certain kinds of things.

Reply to
The Natural Philosopher

Circulon.

Mary

Reply to
Mary Fisher

I thought everybody was warned years ago against using non-stick frypans:

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Chemical A Likely Carcinogen

A group of scientific advisers to the Environmental Protection Agency voted unanimously Wednesday to approve a recommendation that a chemical used in the manufacture of Teflon and other nonstick and stain-resistant products should be considered a likely carcinogen.

Reply to
Matty F

Yebbut just because a chemical used in the manufacture is carcinogenic doesn't mean that the finished product is.

Mercury's highly toxic, but dental amalgam is still considered safe (or within acceptable risk) by the majority of dental surgeons and patients.

More likely to die from salmonella in the egg than carcignogen in the pan.

Owain

Reply to
Owain

You should see an MSDS for cinnamon,

NT

Reply to
meow2222

I suggest anyone interested in this kind of thing should seek out Bruce Ames' paper "Dietary Carcinogens and Anti-carcinogens". You'll never eat black pepper, celery, toast, barbequeued *anything* or any kind of burned protein ever again.

Or alternatively, if you've any common, you'll shake your head and eat more leafy green veg.

Reply to
Huge

Or alternatively wonder at how mankind has survived a meat and fruit diet for some many millions of years..

Perhaps cancer is part of living..

Reply to
The Natural Philosopher

Ah yes, dentists. The people who used to hold X-ray films in place with their fingers, day after day. They certainly know an occupational health risk when they see it.

Also mercury amalgam is far from an acceptable risk to the dental nurses involved in _preparing_ it from mercury (maybe dentists too, but they're paid enough to not worry about them).

Reply to
Andy Dingley

Heard the latest? That Torricellan barometers may be banned?

Apparently our European masters didn't think about them when they banned mercury oral thermometers - until some **** asked if barometers would be included!

Mary

>
Reply to
Mary Fisher

6 months ago, and regularly ever since 8-(

However it's also news to the EU, who show no real sign of ever having had such a widespread plan in mind. _Real_ cites on this are welcome, and I don't mean Tory MEPs claiming credit for defeating something that never existed in the first place.

Reply to
Andy Dingley

Source?

Mary

Reply to
Mary Fisher

Does that mean that mercury arc rectifiers will be banned also? They are glass bottles a few feet high containing a gallon of mercury, involve a high voltage and current, and emit UV radiation.

Reply to
Matty F

I don't have a source, that's rather the point.

For the last 6 months I've been hearing the Daily Wail diatribe that Europe are going to straighten our bananas / ban our barometers. However I've still found no real evidence for this. There is also at least one Tory MEP where Sir Royston Buffton-Tuffton is cheerfully claiming personal credit for having stopped this, despite no evidence it was ever even planned.

Now banning lead in pipe organs and stained glass lighting, that was a real piece of legislation and would have been a problem if it hadn't been redrafted.

Reply to
Andy Dingley

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