pots and pans

melkay

I've been using a set of inexpensive teflon pots and pans for years and the teflon is starting to flake.  I want to switch them out as soon as possible for something teflon-free.

I'm thinking about porcelain-coated, but there are so many choices, I don't know where to start.  Can you recommend brands to check out?  I'd like them to be as non-stick as possible and don't mind paying for high quality.  

 

 

 

Ms.Jade

I really like Ecopan. Here's an article on this. 

 

http://www.greenstrides.com/2009/03/13/eco-friendly-non-stick-cookware/

 

CDMay2006

I know it's not non-stick, but our favorite pans are cast iron.  They are well-seasoned and nothing sticks too bad (we use olive oil most of the time), though we do use soap when we scrub them.  I'm not sure whether you find that helpful, or not...

Mrs.A&J

Ikea actually has a really great set of them, the Favorit collection. (Beware they also have a set that feels rather cheap to me, the 365+ collection, definitely prefer the Favorit.) They're stainless, heavy duty, riveted handles so they are sturdy and can go in the oven. I also really love that they have measurements inside the pan. I was very picky when it came time to buy pots and pans, I wouldn't have anything coated and I wasn't going to pay for a brand name like Calphalon. You can buy a set which includes a teflon coated skillet, or buy them separately at very reasonable prices. I do use the skillet but am very careful with it, I also have a regular cast iron skillet and one that's cast iron coated with enamel which is great. I love how it can go from stove to oven.

Shortcake2675

Cook's Country that I watched this morning did testing on nonstick pans.  They tested a nickel coated pan, carbon steel pans, enameled cast iron and cast iron pans.

Their favorite was the Lodge Logic preseasoned cast iron.

https://secure.lodgemfg.com/storefront/product1_new.asp?menu=logic&idProduct=3924

 

barbnsteve

I absolutely love my Calphalon Tri Ply stainless steel set.  You can cook on lower heat and even though it is stainless, most things don't stick.  You do need to have 1 or 2 nice non-stick pans for things such as eggs but for the most part, I only use stainless.  In terms of non-stick, search for the hard, anodized aluminum versus the teflon.  Also, cast iron is great and once seasoned it is virtually non-stick as well.  GL!

juno

Used properly, my pre-seasoned Lodge Logic cast iron is non-stick.  Used properly=adding some sort of light coating of oil (butter, olive, veggie oil, etc.) before cooking in it.  I had guests who mixed melted butter in with their scrambled eggs before cooking, and they stuck like crazy to my pan.  Just a small pat of butter melted before adding the eggs=completely nonstick.

They're cheap and they add iron to my diet.  I'd never use anything else.

cyprissa

I have 2 of Todd English's Green Pans and they're pretty good. They cook evenly despite the fact that they are lightweight and the coating is ceramic. I also love cast iron or enameled cast iron because things don't stick but you can still get a good sear/carmelization.