[aplomb]

Looking to get rid of the teflon ones. Need a 10" and 12", and have seen
Cuisinart FusionPlus Nonstick Stainless Steel products.

Anyone have any insight on these or other brand, or ceramic...? Thanks in advance.

 

[Kelvin Green]

I’ve used ceramic and while they have a decent non stick surface, they also seem to scratch pretty easily. I bought a couple of All Clad non stick. They do ok but I very careful about utensils. I also bought a couple of cheaper hybrid. For the most part they do ok and I don’t have to worry about scratches… The sear is just about as good as stainless steel or cast iron. What I have found is they get hotter faster than anything I have.

 

[Fat Albert]

I will recommend you to move to iron.

 

[Dave Barnes]

I have 2 Hestan Nanobond skillets. They are not completely non stick, but I did toss my black steel pan.

 

[aplomb]

^^^^ Thanks, guys. I do use cast iron a lot, have several sizes. I'll check out this brand mentioned by Dave. I do still want a few non-stick for certain uses, omelettes being one example. I have not tried the steel versions yet, not sure it's worth the expense, and I'm concerned about gettnig the technique right.

 

[brianshaw]

I started using a steel omelette pan about 10 years ago. Would never go back to non-stick. Once seasoned the steel pan is fantastic.

 

[aplomb]

Spose I could try steel and see what happens. I do re-season and use cast iron, and eggs are so slippery it's hard to get a spatula under them.

 

[ItsMeAgain]

Spose I could try steel and see what happens. I do re-season and use cast iron, and eggs are so slippery it's hard to get a spatula under them.

"I do re-season and use cast iron "
this could be 'the problem' - one does not need to 're-season' a CI/carbon steel/stainless/aluminum pan for every use . . . or every week/month.
it takes time for a carbon non-stick layer to build. wash out with mild soap/detergent, and dry.
"scrubbing/harsh aka dishwasher" stuff removes the initial thin layers of 'seasoning' built up.

I found/bought/sand-blasted-clean an old Griswold CI pan. that was over ten years ago - and it has never been "re-seasoned" since, and it is 99.8% of Teflon in terms on non-stick.

 

[aplomb]

"I do re-season and use cast iron "
this could be 'the problem' - one does not need to 're-season' a CI/carbon steel/stainless/aluminum pan for every use . . . or every week/month.
it takes time for a carbon non-stick layer to build. wash out with mild soap/detergent, and dry.
"scrubbing/harsh aka dishwasher" stuff removes the initial thin layers of 'seasoning' built up.

I found/bought/sand-blasted-clean an old Griswold CI pan. that was over ten years ago - and it has never been "re-seasoned" since, and it is 99.8% of Teflon in terms on non-stick.

Guess I should clarify. I should have said I pick up old CI skillets and pots and restore them. I don't flip them, I use them often. Most of what I have, I bought at low cost years ago when it wasn't a big collector thing.

Still would like to get rid of the teflon skillets.