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New frying pan. - Page 3

post #31 of 114
Quote:
Originally Posted by XeF4 View Post
Have fun with your cancer. In case you didn't know, non stick coating is toxic and will vaporize around 350F and guess where that toxic vapor goes? I use a lodge cast iron skillet for pan frying.

You mostly will end up with some type of cancer. If I remember well the spectacular introduction of my genetics professor, 1 man out of 2.2 will have cancer and 1 woman out of 2.5. Enjoy yours brah.
post #32 of 114
Nonstick is nice for things like fish and scallops. Copper is horrible for frying pans. Stop making lists, moron.
post #33 of 114
Quote:
Originally Posted by iammatt View Post
Nonstick is nice for things like fish and scallops. Copper is horrible for frying pans. Stop making lists, moron.

You like using it for searing?
Personally, I never use my nonstick on higher than medium heat.
I don't know why. I'm not actually worried about the coating coming off and me consuming it or anything. So maybe I'm dead wrong in my apprehension.
post #34 of 114
Quote:
Originally Posted by kwilkinson View Post
You like using it for searing?
Personally, I never use my nonstick on higher than medium heat.
I don't know why. I'm not actually worried about the coating coming off and me consuming it or anything. So maybe I'm dead wrong in my apprehension.
I wouldn't sear a steak in it, but for something that is just going to be in a minute or so a side, it is perfect. I use mine on high heat without worry. I generally don't get it smoking before I put food in, but sometimes.
post #35 of 114
While I do prefer my tri-ply stainless steel for searing, you can sear surprisingly well in Calphalon Unison with the sear finish (it comes in two finishes - slide and sear). The sear finish is textured and believe it or not you can actually develop a pretty good fond on it. I saw it in Williams Sonoma and I didn't believe it, but since I was curious and it wasn't that expensive I picked up and I'll be damned - it sears pretty nice. The reason I prefer my SS pans for searing though is that when you do pan sauces, scraping up the fond from the bottom of the pan can be a challenge if you can't use stainless utensils. But I will stand by my previous assertion that the Calphalon Unison slide finished skillets are not only the best egg pans on earth, but the best nonstick cookware that exists. My 8in nonstick pan weighs a whopping 2lbs, and the 10in weighs a shade over 3. Good luck finding another made in USA nonstick pan that has that kind of heft to it! It heats up evenly and retains heat incredibly well. Not to mention the nonstick coating is ridiculously good (no fats or butter and I don't even have to use a spatula when I make and omelet). http://www.amazon.com/Calphalon-Unis...2709568&sr=8-6 And oh yeah, you can finish in the oven up to 500 degrees and it's dishwasher safe (though I never use it in there as it cleans up with just a dry paper towel).
post #36 of 114
Quote:
Originally Posted by iammatt View Post
Stop making lists, moron.

+ a gazillion.


sent from my ipad
post #37 of 114
Quote:
Originally Posted by acidboy View Post
+ a gazillion.

Let me detract here, I think his lists are very funny. MOAR!!!!
post #38 of 114
http://www.seriouseats.com/2010/08/e...a-skillet.html


Just wanted to throw that out there.
post #39 of 114
Quote:
Originally Posted by Quatsch View Post
http://www.seriouseats.com/2010/08/e...a-skillet.html


Just wanted to throw that out there.

Plus Tramontina's handles are 99999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999x better than All-Clad's poor excuse for handle design.
post #40 of 114
Thread Starter 
Quote:
Originally Posted by Quatsch View Post
http://www.seriouseats.com/2010/08/e...a-skillet.html


Just wanted to throw that out there.

Interesting...

I think if you cook a lot you learn the characteristics of your hob and pans pretty quickly. Personally I prefer a fast pan without too much retention for most cooking, I'm quite adept now at turning the hob down at the crucial point to avoid burning anything.
The exception being searing steaks etc. on a cast iron griddle pan or slow cooked stuff.
post #41 of 114
Quote:
Originally Posted by kwilkinson View Post
Personally, I never use my nonstick on higher than medium heat.

I use mine on high heat for omelets when I am pretending I am julia child:


If its good enough for her...
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post #42 of 114
Quote:
Originally Posted by Quatsch View Post
http://www.seriouseats.com/2010/08/e...a-skillet.html


Just wanted to throw that out there.

My fiancee and I were looking into buying some pans recently. Neither of us really cooks but she wants to get into it and I was planning on investing in some All Clad despite the fact that we were just starting out. Anyway, she did a bunch of reading on the web and ended up buying a set of these Tramontina pans from Walmart. I know a lot of advice is to never buy a set cause you don't always use everything so it's better to just buy the individual pans but she's the one who would be be using them the most.

Anyway, my point is that she really likes the pans (but again, not much experience).
post #43 of 114
Quote:
Originally Posted by otc View Post
I use mine on high heat for omelets when I am pretending I am julia child:


If its good enough for her...
I use mine on high heat too when making an omelet, but hers looks more like a flat, messed up version.
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post #44 of 114
Thread Starter 
If we're going to go old school lets get to the masters...



Edit;?

http://www.youtube.com/watch?v=W3gUdsRviaE
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post #45 of 114
Quote:
Originally Posted by Infrasonic View Post
If we're going to go old school lets get to the masters... So old school that people didn't even bother to check if their embedded youtube link worked because youtube didn't exist yet! And yes, I could FTFY but I think people should lean by doing
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