Tommg

switched from Teflon to stainless a few years ago ... found that when food sticks to the pan after you are done cooking just put some water in the fry pan and reheat ... the food comes of easily using a spatula ... pretty easy, really

colinc1 Loc: Goleta, California

Hi Jerryc41,
I purchased a set of Circulon Commercial hard anodized non-stick pots and pans at Costco about 9 or 10 years ago. They have held up wonderfully after all these years. I have on occasion even used metal spatulas on the frying pans with no apparent problem. I still see the sets every once and awhile at my local Costco. You can also google Circulon and visit thier web-site

singleviking Loc: Lake Sebu Eco Park, Philippines

Amazon sells a couple of different types of heat dissipation plates for stopping hot spots in the bottom of pots and skillets. I own both types for when I want to just simmer stuff with a low flame.

LINKS:
http://www.amazon.com/gp/product/B0007T25ZC?psc=1&redirect=true&ref_=od_aui_detailpages00

This model can also be used in their dutch oven to raise roasts off the bottom of the pot
.
http://www.amazon.com/gp/product/B00063RXKQ?psc=1&redirect=true&ref_=od_aui_detailpages00

Neither of these are induction cooking friendly though, so they won't work on those cooking surfaces. Great for gas or electric ranges though. I even gave some of the LISA models as protective shields for my mom's glass top range after I had to replace the top when she broke it. Now pots are safer on the glass top.

Steve_m Loc: Southern California

Fitness in my wrist might be a problem and I flip the whole omelet with double 360. It ads to the show. :) :)

colinc1 Loc: Goleta, California

An addition to my earlier post. Must be
"CIRCULON COMMERCIAL HARD ANODIZED NON-STICK" not Teflon or other type of coating

BBurns Loc: South Bay, California

Very true.

I sometimes use the cone for my Wok to raise a pot up off the burner.

romanticf16 Loc: Commerce Twp, MI

I use cast iron and De Buyer Steel pans on our induction cooktop with no problem. You just have to adjust your "flip" motion so the tip of the pan stays on the surface, rather than banging it like you might on a gas cooktop. Besides, these are mainly for either browning or braising, where the flip action isn't called for.

romanticf16 Loc: Commerce Twp, MI

The trick to any stainless skillet is control your heat and wait for the protein to release before trying to turn it. Most people start with too hot a pan and try to turn the protein too soon- resulting in sticking and bits left on the pan. You also want your protein dry when it hits the pan or it'll steam rather than sear, which lowers the cooking temp by about 60f.

romanticf16 Loc: Commerce Twp, MI

De Buyer Carbon Steel pans have been used for omelet and crepe cooking in Europe for years.

Hanoverfarms Loc: Littleton , Colorado

Jerry, a well seasoned cast iron pan will be stick free. My family has been in the German delicatessen and catering business just shy of 100 years. We use all kind of skillets, my favorite is cast iron. ..... And I'm the old man of the family. Made eggs,bacon, etc. This morning , nothing sticks. 👍

singleviking Loc: Lake Sebu Eco Park, Philippines

According to America's Test Kitchen staff, WOKs are made for a WOK STOVE which has a hole to place the WOK into and burning wood under the WOK. This can get the bottom and sides of a WOK scorching hot, but this can't be accomplished on a stove burner. They recommend using a high sided skillet with a flat base about 10 or 12" in width that contacts the burner for stir frying foods. If you use a WOK on a standard American Stove top, you only steam most of the veggies instead of searing them.

Here in Mindanao, they have something called a"T'boli stove" that is a side draft wood or charcoal burner that has such a cut out to place a WOK into.

amyinsparta Loc: White county, TN

agree. They are one of the best brands.

Cykdelic Loc: Now outside of Chiraq & Santa Fe, NM

Same here.

frog Loc: Carrollton, Texas

I cook on Calphalon hard anodized pans. Non stick Used the same ones for years.

Happy cooking..

drucker Loc: Oregon

We have a range of cast iron skillets from 8" to 14" hanging on the wall rack. That covers everything except when a restaurant style egg pan is needed for a "low-fat over-easy egg." That is in contrast to "farm style" where there is the grease from the pound of bacon you just cooked to "float" the eggs in!

The main benefit of cast iron is that you can actually fry in it like using a grill at a restaurant -- an impossibility in a Teflon coated skillet. You can also "finish" something in the oven without worry -- or use one to bake some cornbread.

The cast iron when well seasoned is easy to clean up -- first wipe out excess grease with a paper towel, than swish clean under running hot water -- no soap! -- then back on the stove top to dry before going back on the rack. If something is really stuck on, fill with water and set it back on the stove to simmer a bit or use a nylon scrubber -- nothing more abrasive or you will remove the "seasoning" layer and you have to season the pan again.

Don't buy the modern Lodge and other brands, head to flea markets and garage sales looking for Griswold, Wagner or othere brands that are machined smooth and polished on the interior.

Of course, if you have one of those glass top stoves, cast iron isn't an option. As a side benefit you don't need a second set of pans for cooking over a campfire. We'll be doing just that when feeding about 50 family members at a campground in July.