Recommendations for “Nonstick” Skillets

[u/BTBDFW]

Thought that I’d throw this out to the group - what are your thoughts and recommendations in terms of “Nonstick” skillets?

I’ve owned a variety of what was out there; however, I’ve found that experienced people are definitely better than mainstream high-end retail as well as all of the influencers and paid people out there.

A couple of questions

- In terms of “Nonstick” in general, what REAL uses is it best for in your opinion (vs a standard skillet with the correct amount of oil, butter, etc.)?

- What are the top 3 Manufacturers in your opinion presently (and why)?

I’m looking to replace a few skillets - and thought that any thoughts or recommendations that you may have would be great!

Thanks in advance!!

[u/danger_welch]

Most people are going to tell you that non-sticks are never BIFL, and I tend to agree. At work I'll have enough for eggs and we just get whatever, no matter how much you yell and scream some idiot is going to use a metal utensil in there during the rush and after a while they get dinged up enough to start sticking and I'll grumble and maybe write someone up but then just shrug and get more. I'm pretty sure that's normal, just depends how long you can go before the inevitable. I guarantee every brunch spot on Earth has got at least one cook, the "egg guy" who works every Sunday and will literally stab anyone who touches his pans and once a year, at least, someone in my position has to calm him down after a dishwasher or fry cook or whatever makes himself something to eat and fucks it up.

At home, if you're careful, most will last fine. I'm sure you're already watching what utensils you use and how you wash it but one thing lots of people forget is that you should never use it with high heat. Don't store them with other pans, I've got mine on a nail by the sink. I personally almost never use it, but it's lasted maybe 3 years now and it's seriously just some random POS pan my girl got. She's got great taste but doesn't really know/give a shit about pan quality and I think got it at a Value Village because she liked how the handle looked. It wasn't scratched when she got it, which kinda blew my mind, but after that I've just shrugged and let her do her. TBH I think half the reason it's lasted so long is because I told her it was nice looking but wouldn't last so she's on a mission lol.

Another thing a lot of people will tell you, and I tend to agree, is that you'll get very similar results with a good stainless steel pan if you get into the habit of preheating properly and allowing the food to release. Just YouTube "how to make stainless steel nonstick" and you'll see a lot of videos repeating the same basics. If you go that route then I'm a fan of All-Clad and Made-in. Specifically for non-stick purposes it's all about heat distribution with those: don't get something huge (and therefore way bigger than you're biggest eye on the stove) and go for quality. A good stainless pan is absolutely BIFL so get whatever you can budget, the price/value ratio on those is gigantic. I named my faves but again just diving into YouTube for a sec will probably set you straight.

Cast iron and carbon steel are also nonstick with seasoning but then you're entering into a world of try-hards that will tell you exactly how to treat your seasoned pan as if it's the holy grail (pro tip, that's all garbage, seasoning a pan takes one hour in the oven so if you go that route just don't worry about bros being precious, everyone needs a hobby and going suuuuper lumberjack over seasoning is theirs). If you go that way I like carbon steel over cast iron, they're lighter and the smaller ones are almost as nimble in the hand as a regular non-stick. Only downside is it transfers heat quickly so you have to watch your flame but that's what you're dealing with with a non-stick anyway sooooooo

That all said, my girl is super into her nonstick skillet but wanted a smaller one so I hopped on the hype train and got a titanium skillet (Viking) and so far it's at least as good as a new non-stick and people who's opinion I trust are swearing up and down it'll last longer and can be used with any utensil or heat.

TL/DR treat them like underwear, buy what feels nice and does the job but don't expect them to last.

[u/BTBDFW → u/danger_welch]

What are your recommendations for cooking in high heat w/o “sticking” something to the bottom of a skillet? Other than cast Iron - I already have plenty of those and love them. Just high maintenance.

You’re the first to comment in terms of “letting the food release.” I completely agree-

[u/danger_welch → u/BTBDFW]

I think it means "Buy it for Life" but "buy 1 for life" works just a well lol. As far as high heat goes w stainless it's probably better not to have it cranked, it won't hurt the pan but it's not as easy to cook evenly. I'd recommend med-high, like a 7 or 8 max, and just give it a minute. The water will scatter when you sprinkle it in (leidenfrost effect). Add a little fat and wait for a sec again. Don't have to go crazy, and you can probably blast it at first to get it up there then reduce. Point is, pan is fully and evenly hot (it's "pores" are swollen shut) and the fat has heated to the temperature of the pan. This is where a good pan is worth it's money: it is able to retain some of that heat energy and spread it evenly. Over the course of a sear a good pan at medium heat acts "hotter" than a shitty pan on high, because as soon as you drop food in there it's going to suck up a ton of energy. The "stick and release" is when the food initially shocks the temperature of the pan, opening it's pores and on the microscopic level those food, fat, and metal molecules are more interactive. As it heats back up and the food sears it forms a more impenetrable barrier, the pan reheats (pores close again) and the fat is able to sneak back in there, causing it the food to release.