take this opportunity to ditch Teflon, and get a decent cast iron pan. Lodge makes some pretty good ones, but they take a little time to get how I like them. You can't go wrong buying a well taken care of or refurbished Griswold. If you stick out the growing pains, you will never use Teflon again and will never need to buy another pan again.
Easy way to get around that is to stick the cast iron in the oven on a cleaning cycle...then scrub them down with vinegar and a steel brush or steel scrubbing sponge. Then lightly coat them with your favorite brand of shortening, and turn your oven on and stick them in. Let it get to 350, and go for 90mins, then turn it all off and cool down. Slicker than snot.
I just did this to my cast iron stuff last week, and even on the first use it was at least as non-stick as my old teflon set that I threw away.
What I don't like about the lodges is the texture at the bottom of the pans, I wish it were a machined surface. A few months using a stainless steel spatula takes care of that on it's own though.
As far as the seasoning, I don't have an oven with a cleaning cycle. After I used them at first, I would heat them up on the range and rub peanut oil in them while they were hot. That got them good and non-stick in about a week.
If price is no issue, then copper Mauvel is what you want.It's time to replace our Kitchenaid cook ware set.
We are very happy with them, just over time they have scratches and such.
So......... suggestions, $$$ really isn't an issue.
Thanks!!!
If price is no issue, then copper Mauvel is what you want.
Another vote Le Creuset. Enamel coated cast iron cooks great and cleans up easily.
It makes omelets easier and takes a lot of the head ache out of crepes and delicate things but they are not an everyday pan. .
I'm sorry but for the home cook, I will have to call BS. I will make an omelet better in my cast irons than a Teflon any day. Crepes do well in there as well. I have a 12 inch and a 10 inch and they are my EVERYDAY pans, they are stored on my range top, they never get put away. I have not used the 2 Teflon pans I have in 3 years.
I am not a professional cook. I am putting that out here now , I am speaking from my own home experience, not a restaurant or any other professional environment. But for the home, sorry, a 10 inch cast iron skillet can't be beat! If I had to keep only 3 pieces I have now, out of DRAWRESFULL of cookware and gadgets I have built up, it would be my 10 inch skillet, my 2 quart stainless pot and my carbon steel wok. If I had a choice of a fourth, it would be my enamel coated Dutch oven.