I have researched the best nonstick cookware because I’m planning to upgrade my kitchen setup. I read reviews on Consumer Reports, Good Housekeeping, and America’s Test Kitchen, and these two sets consistently rank among the top:
CAROTE 21Pcs Pots and Pans Set, Nonstick Cookware Sets
SENSARTE Ceramic Cookware Sets, Pots and Pans Set Non stick
I cook daily — things like eggs, curries, pasta, and light frying — so I need something durable, truly nonstick, easy to clean, and preferably dishwasher safe. I mostly use silicone or wooden utensils, but I want something that can handle regular use without wearing down too quickly.
If anyone here has experience with either of these sets or can suggest something better, I’d love to hear your thoughts.
Which one would you go with and why?
First and foremost, do you have a specific reason to want nonstick? I ask this because nonstick has some significant attributes that I would not want. They include:
–much nonstick involves dangerous substances in the manufacturing process, stuff you do not want to end up in the environment or harming workers
–much nonstick degrades and has toxic off gassing at high temperatures
–much nonstick degrades quickly, necessitating replacement
–many nonstick pans do not brown well because the nonstick surface inhibits the development of fond
Assuming people will argue for exceptions, please note that I never said ALL.
If I were building a new set of cookware I would recommend buying the individual items I needed rather than a set. Sets all too often include pieces that you simply will not use. I would recommend looking at either stainless steel clad or disc bottom. For frying pans I am a huge fan of carbon steel. I find that it is less “sticky” than stainless and seasons more easily than cast iron. I find it is easier to use because it is lighter than cast iron and because the Lyonnaise shape of most carbon steel pans uses long, sloping handles whereas most cast iron has short, horizontal handles, a challenge for weak wrists. The tiniest smidge of oil, fat, or butter will make a carbon steel (or clad stainless or disc bottom) quite nonstick, carbon steel more-so than stainless. I think the best deals are to be had at restaurant supply stores.
I find that sources like Consumer Reports and ATK tend to overlook many of the choices popular among this community.
I own exactly one nonstick pan. It’s a Le Creuset Toughened nonstick pro skillet that I use for eggs. For everything else, I use clad stainless or enameled cast iron.
Sets of nonstick cookware can be attractively priced, but as @Vecchiouomo mentions, they are not very durable. Some say dishwasher safe, but that will only shorten their lifespan.
What is your reason for only wanting nonstick? This community can help you choose the best pans for your needs.
A wipe of peanut oil or butter, about thirty calories, on a warm pan makes it nonstick. The low rim makes getting a spatula under an egg extremely easy. This morning I knocked out omelette aux fines herbes, and it was Sofa King good.
@Vecchiouomo, your summary does a super job at explaining why some of us do just fine without non-stick cookware. I do recognize that other people find non-stick to be super useful.
In my experience, non-stick isn’t a necessity when I can accomplish what I need to without it. Eggs are perhaps the trickiest but butter + oil in the pan does wonders. Also, when I am sautéing vegetables in oil that threaten to burn/get sticky, I add a splash of water to the pan to continue the cooking process and scrape up the lovely fond. In fact, this happened just last night when I was sautéing onions that were lower in moisture because they had been in storage for a while.
And I still have my eye on that black steel crepe pan that’s won your favor.
I cook without non-stick. As mentioned some kind of fat is required, so you might as well use a good fat…both for taste and health, like good olive oil or avocado oil (neutral) with a bit of butter. Think blue zone when using oil.
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BarneyGrubble
(Fan of Beethoven and Latina singers)
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I have a Lagostina crêpe pan that I should try. So far I’ve only used it for crêpes.
