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18 members (SnipeHunter, MoeBuck, Bulls eye, AMB, Jweeks, fish251, Cfh76, Gut Pile 32, BRP549, Auburn1716, ALclearcut, Jstocks, dave260rem!, Parker243, 7x57_Mauser, 3 invisible),
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Key:
Admin,
Global Mod,
Mod
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Joined: Aug 2014
Posts: 14,395 Likes: 4
Gary's Fluffer
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Gary's Fluffer
Joined: Aug 2014
Posts: 14,395 Likes: 4 |
I got the J A Henckels from Costco and it works great. That’s what I have
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Joined: Oct 2014
Posts: 4,660 Likes: 26
10 point
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10 point
Joined: Oct 2014
Posts: 4,660 Likes: 26 |
Hexclad is coated with PTFE, which is the generic chemical abbreviation for Teflon.
I won’t own a single nonstick pan ever again due to PFOA/PFAS. I agree. The ceramic also has a coating too. It isn't any better. We only use stainless or cast iron. We don't have a single non stick in the house, including baking sheets. Cast iron cookie sheets are awesome!
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Joined: Jul 2011
Posts: 39,598
Freak of Nature
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Freak of Nature
Joined: Jul 2011
Posts: 39,598 |
I cannot cook fried eggs in my All Clad stainless. I get them hot enough that the egg won’t stick on the bottom but once I flip the egg, it’s stuck. I don’t eat sunny side up eggs. I need something, non stick. Looking at the ceramic skillets now.
If my people, who are called by my name, will humble themselves and pray and seek my face and turn from their wicked ways, then will I hear from heaven and will forgive their sin and will heal their land. 2 Chronicles 7:14
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Joined: Aug 2014
Posts: 14,395 Likes: 4
Gary's Fluffer
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Gary's Fluffer
Joined: Aug 2014
Posts: 14,395 Likes: 4 |
I cannot cook fried eggs in my All Clad stainless. I get them hot enough that the egg won’t stick on the bottom but once I flip the egg, it’s stuck. I don’t eat sunny side up eggs. I need something, non stick. Looking at the ceramic skillets now. I’m not doubting your experience, but I cook fried eggs in my stainless and don’t have any issues. I do have to let the egg cook for a minute or two before trying to take it out after flipping, can’t just flip it and cook for 10-15 seconds and then come out. Also, make sure you’re using a metal spatula on stainless pans.
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Joined: Jul 2011
Posts: 39,598
Freak of Nature
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Freak of Nature
Joined: Jul 2011
Posts: 39,598 |
I get the pan hot enough to “bead” water, then put the eggs in. They cook great without sticking at all and as soon as that cold side gets flipped to the bottom, whammo. Like it’s glued to the pan.
If my people, who are called by my name, will humble themselves and pray and seek my face and turn from their wicked ways, then will I hear from heaven and will forgive their sin and will heal their land. 2 Chronicles 7:14
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Joined: Aug 2014
Posts: 14,395 Likes: 4
Gary's Fluffer
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Gary's Fluffer
Joined: Aug 2014
Posts: 14,395 Likes: 4 |
I get the pan hot enough to “bead” water, then put the eggs in. They cook great without sticking at all and as soon as that cold side gets flipped to the bottom, whammo. Like it’s glued to the pan. Are you using any oil or tallow?
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Joined: Jul 2011
Posts: 39,598
Freak of Nature
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Freak of Nature
Joined: Jul 2011
Posts: 39,598 |
If my people, who are called by my name, will humble themselves and pray and seek my face and turn from their wicked ways, then will I hear from heaven and will forgive their sin and will heal their land. 2 Chronicles 7:14
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Joined: Dec 2002
Posts: 14,339 Likes: 65
Booner
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Booner
Joined: Dec 2002
Posts: 14,339 Likes: 65 |
Ceramic certainly may be just as bad, who really knows, but the advertising says different. These work like you see on TV. Where they roll an egg around in the pan. We’ve enjoyed ours. Similar to this one and I like the wooden handles. https://www.amazon.com/stores/SENSARTE/SENSARTE/page/25D28980-55B4-432F-96A3-1BC4BFF9C833
Everything woke turns to shucks
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Joined: Aug 2014
Posts: 14,395 Likes: 4
Gary's Fluffer
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Gary's Fluffer
Joined: Aug 2014
Posts: 14,395 Likes: 4 |
I find butter burns at the temps a stainless skillet needs to maintain to be nonstick. I like olive oil or beef tallow (no seed oils for health purposes).
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Joined: Feb 2017
Posts: 52
spike
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spike
Joined: Feb 2017
Posts: 52 |
Made in works great for us!!
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Joined: Dec 2014
Posts: 1,598
8 point
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8 point
Joined: Dec 2014
Posts: 1,598 |
We have a small hexclad, a big huge hexclad and a medium size matfer carbon steel.
The two hexclads are easy peezy no stick but I believe it is due to using medium heat at the most. Preferably letting the eggs come up to room temp if possible.
The carbon steel is the best but weighs similar to cast iron so im the only user of it.
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Joined: Jan 2001
Posts: 14,903 Likes: 92
Booner
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Booner
Joined: Jan 2001
Posts: 14,903 Likes: 92 |
Made in works great for us!! That's the brand I have been looking at transitioning to.
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Joined: Feb 2007
Posts: 26,591 Likes: 166
Freak of Nature
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Freak of Nature
Joined: Feb 2007
Posts: 26,591 Likes: 166 |
I’ve been sitting it out waiting to see those hex class work out.
I’m leaning going back to all clad stainless now that I understand how to use them.
Those made ins look very interesting too.
“Socialism only works in two places: Heaven where they don't need it and hell where they already have it.” ― Ronald Reagan
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Joined: Sep 2012
Posts: 24,107 Likes: 297
Freak of Nature
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Freak of Nature
Joined: Sep 2012
Posts: 24,107 Likes: 297 |
I’ve been sitting it out waiting to see those hex class work out.
I’m leaning going back to all clad stainless now that I understand how to use them.
Those made ins look very interesting too. I'm sure Made in is very good but all comparison reviews I've read give the edge to All Clad. Until you use high quality cookware you can't appreciate the consistent even heat they provide, even better than cast iron. When it's time to make a roux, I reach for All Clad, not my cast iron. I started with Calphalon over 30 years ago and all of those pans ended up with warped or bowed bottoms. None of my All Clad pans have these issues.
Last edited by AU338MAG; 08/12/24 10:17 PM.
Dying ain't much of a living boy...Josey Wales
Molon Labe
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