my nonstick is fricking dead, need recs

been using a 12inch hard-anodized for pretty much everything and now it's starting to show its age. I need a replacement. never used cast iron or carbon steel, but open to it. the only other pan I have is a 10inch stainless but it's cheap china shit and I'll probably be tossing it.

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  1. 1 month ago
    Anonymous

    Go to a store and buy pan.
    /thread

    • 1 month ago
      Anonymous

      >Buy pan
      >Use it
      >It ages
      >Throw it out
      >Buy pan

      ok, but i want good pan

      • 1 month ago
        Anonymous

        there are no good non-stick pans, only disposable trash

        • 1 month ago
          Anonymous

          read my post then moron. said I was also open to cast iron or carbon steel. any type of pan really. never specified I wanted another nonstick, just something to replace it since it was my all purpose.

          • 1 month ago
            Anonymous

            Go to a frickin store or a website you lazy prick.

          • 1 month ago
            Anonymous

            >read my post then moron

            #shotsfired

  2. 1 month ago
    Anonymous

    A non stick pan only lasts a couple of years before the coating starts to lose it's non-stickyness. Just wait until it becomes unbearable and go out and buy another one. A T-Fal is like $20

  3. 1 month ago
    Anonymous

    >Buy pan
    >Use it
    >It ages
    >Throw it out
    >Buy pan

  4. 1 month ago
    Anonymous

    I've posted this before, but I have the 14" version of this pan. They are somewhat difficult to find because deBuyer is pushing the MineralB line. The MineralB version has riveted handles and there's just something not right about it. The Carbone Plus has welded handles and it's a workhorse champ carbon steel pan. Been using it for over a decade and it lives on my range and gets used daily. I have others, but this is my number one pan. I have plenty of stainless and cast iron options. Don't own any nonstick pans. Still, this is the One. Unless I'm simmering tomatoes or stewing or something, obviously. If I ever stumble across another I'll buy it just to give to my kids because they're not getting mine. Picrel.

    • 1 month ago
      Anonymous

      thanks anon, I'll keep an eye out. any merits carbon steel has over cast iron? never used either so not sure what the difference is.

      • 1 month ago
        Anonymous

        Carbon steel cookware tends to be lighter than cast iron. Otherwise they're extremely similar in use, they both rely on a layer of seasoning for their non-stickiness. Most of my stuff is cast iron, but that's just because I inherited it from my grandparents, in terms of cooking it really is a wash.

      • 1 month ago
        Anonymous

        Thick carbon steel will work essentially the same as cast iron but will normally be lighter and less prone to warping and cracks. I have some nice cast iron and I never use it if I have a carbon steel pan that will do the same thing better, which means I never use my cast iron at all, ever.

        • 1 month ago
          Anonymous

          I would say cast iron isn't as prone to warping compared to carbon steel. I think the reason you see warping more with cast iron is because people will use them over an open fire and it gets too hot too fast, but at least with carbon steel you can correct with a mallet where a cast iron is pretty much useless once it warps or cracks. I've also never seen a cracked carbon steel but I guess it could happen lol

          • 1 month ago
            Anonymous

            I have it happens when you quench them many times

          • 1 month ago
            Anonymous

            Carbon steel, at least deBuyer pans, are stamped with a slight convex cooking surface. Supposedly this gives it room to flex/expand on a burner as it heats and keeps a sort of tensioned form to it. Probably just a manufacturing necessity being marketed as a feature but it does seem to work. The initial reason I started using carbon steel was I was warping my cast irons when I only had an electric range for a few years. Never had a problem with the steel pans and still never have but all my larger cast iron turned into wobbly spinners. I will not abide a wobbly pan.

            • 1 month ago
              Anonymous

              >Probably just a manufacturing necessity
              it isn't
              >it does seem to work
              not really. the steel will still expand in the center because that's where the heat is being applied, so the pan is still going to warp due to the heat differential. deBuyer's convex bottom makes the pan more likely to bow up (become more convex) instead of down (become concave) when heat is applied, so it will still sit flat on an electric top instead of spinning. But the warping effect is still happening. Concave pans sit just fine on a gas burner; this "spinner" thing is only an issue for people with glass stovetops.

              • 1 month ago
                Anonymous

                By work I mean my pans after decades of use are the same shape they were when new. And it's not just glass tops that are a problem. My cast iron was fricked up by coils. I also have an All Clad 12" stainless fry pan that's warped from coils as well.

              • 1 month ago
                Anonymous

                Just wondering do you preheat on high heat?

              • 1 month ago
                Anonymous

                No, no preheat on high, at least never intentionally. It's years/decades of use tho. Shit happens. A pan should be able to take heat and not turn into a weeble-wobble tard pan. My carbon steel has never, ever, failed me. Not once. Never broken, never cracked, never warped after decades of use and still makes a great French omelet or tomagoyaki. Carbon steel is my go to war pan. Stainless is for tomatoes and pan sauce and cast iron is...I really don't know why anyone would still use cast iron for a pan unless they just like it and that's okay.

              • 1 month ago
                Anonymous

                My go to is also carbon steel and 2nd is stainless for acidic stuff, sauces, etc. I only reach for my cast iron for baking and shallow frying honestly

            • 1 month ago
              Anonymous

              A lot of modern stainless also have convex cooking surfaces. I have older stuff and cook on gas so not an issue for me but interested to see if the newer stuff works the same on gas

  5. 1 month ago
    Anonymous

    Personally I have never had any complains over my 6 inch

  6. 1 month ago
    Anonymous

    worth picking up an All-Clad if I've already got a cast iron? they're doing their factory sale and I don't have a stainless.

    • 1 month ago
      Anonymous

      >factory sale
      Post link

      • 1 month ago
        Anonymous

        it's 2nd-rate stock not fit for store shelves. no difference in performance, from what I've heard, just minor visual defects.
        https://homeandcooksales.com/

  7. 1 month ago
    Anonymous

    I'd tell you to find a cast iron pan at a garage sale or whatever and watch a youtube video on how to restore it, mostly just heat and oil. It's the original non-stick and it's indestructible.

    • 1 month ago
      Anonymous

      >indestructable
      But they're not. I've broken the handle off a couple and cracked several of them. I mean, they're not made of glass, but they can and do break.

  8. 1 month ago
    Anonymous

    Stainless and cast iron or carbon steel.
    Stainless for acidic stuff, carbon/cast for sticky stuff.

    Cast iron is about 90% as non-stick as new non-stick pan.
    Carbon steel could be more since its smoother, but I dont have carbon steel.

  9. 1 month ago
    Anonymous

    The world is literally poisoned for ever because you moron homosexuals couldn't figure out how to cook eggs with burning the bottom. God I fricking hate you dumb c**ts

  10. 1 month ago
    Anonymous

    tramontina makes nonstick and it lasts a while and is cheap

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