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BeardedClamLover BeardedClamLover rating
Member since 8-Mar-11
167 posts, 2 feedbacks, 4 points
04-Apr-12, 05:42 PM (PST)
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"My damn non-stick pan sticks (cephalon ?)"
 
   LAST EDITED ON 04-Apr-12 AT 08:37 PM (PST)
 
Got this 12" so-called non-stick pan from Macys. Think it is called Cephalon and has a guaranteed non-stick surface. But when stir frying stuff, especially with parmesan cheese or teriyaki sauce, stuff does stick to the pan. I have to boil water in it to even hope to get it partly clean. At Costco they are demonstrating "Masterclad". A 12" pan is a whopping $120. The demo is impressive and it's PFOA free, whatever that is. How does one make non-stick not stick ? Is Masterclad worth that price ?

http://www.masterclad.tv/

demonstration - - - http://www.masterclad.tv/demo.php

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iamnowhere iamnowhere rating
Member since 13-Jun-08
173 posts, 1 feedbacks, 2 points
04-Apr-12, 08:18 PM (PST)
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1. "RE: My damn non-stick pan sticks (cephalon ?)"
In response to message #0
 
Do you mean Calphalon? If you do then, I have many pans from this brand. I've never had a problem with them for the years I've owned them. Hell, I've even had some cheese burn in the pan and it still didn't stick. The pan you have might be defective and I would try to take it back to Macy's for a return or information on how to file a complaint about their warranty.

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BeardedClamLover BeardedClamLover rating
Member since 8-Mar-11
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04-Apr-12, 08:38 PM (PST)
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2. "RE: My damn non-stick pan sticks (cephalon ?)"
In response to message #1
 
   Yes. Calphalon. Good idea to return.

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HeyBooBoo
Member since 30-Sep-10
41 posts
04-Apr-12, 08:39 PM (PST)
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3. "RE: My damn non-stick pan sticks (cephalon ?)"
In response to message #0
 
I've owned a couple of Calphalon 10" pans. The first one was great and the non-stick lasted more than a year. The trick is to never use too high heat with it. The non-stick finally wore out (like they all do) and I bought a replacement. The non-stick on the second one lasted less than two months because my girlfriend at the time used it with the burner on high.

For a while I gave up on non-stick cookware because of the fumes generated when heated. There's legislation out there requiring manufacturers to eliminate the use of PFOA by 2015:
http://epa.gov/oppt/pfoa/pubs/pfoainfo.html

Recently purchased an Orgreenics 10" pan. Their TV ads are impressive, but I didn't want to deal with their website or calling an 800 number. When I saw an ad at Bed Bath & Beyond for about $30, I went for it. The non-stick lasted a month before it crapped out. With enough oil it's not too bad, but not what I was hoping for.

Not sure what I'm going to try next.

Smarter than the average bear

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BeardedClamLover BeardedClamLover rating
Member since 8-Mar-11
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04-Apr-12, 09:28 PM (PST)
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4. "RE: My damn non-stick pan sticks (cephalon ?)"
In response to message #3
 
   Guess it's time to try Masterclad, cause otherwise I spend more time cleaning than I do frying.

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RayFaye RayFaye rating
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05-Apr-12, 03:41 AM (PST)
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5. "RE: My damn non-stick pan sticks (cephalon ?)"
In response to message #4
 
   Yeah, the fumes from Teflon can kill a pet bird... but that's only if you happen to have it on high heat and burn the pan.

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pohaku pohaku rating
Member since 25-Dec-03
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05-Apr-12, 07:42 AM (PST)
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6. "RE: My damn non-stick pan sticks (cephalon ?)"
In response to message #0
 
   I do not own a non stick pan, and I see no benefit to it.
If you use metal pan and preheat it to the right temp with good high temp cooking oil ( i.e. olive oil) it becomes non stick pan.

You can also scrub the metal pan with steel wool to your hearts content which is also nice.

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RayFaye RayFaye rating
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05-Apr-12, 04:57 PM (PST)
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7. "RE: My damn non-stick pan sticks (cephalon ?)"
In response to message #6
 
   >I do not own a non stick pan, and I see no benefit to it.
>If you use metal pan and preheat it to the right temp with
>good high temp cooking oil ( i.e. olive oil) it becomes non
>stick pan.
>
I was going to correct the "high temp, i.e. olive oil" as I've had horrible smoke when using it to fry.

So I checked it out on
http://missvickie.com/howto/spices/oils.html
and pohaku is right...I was just using non-refined which smokes at 320 degrees whereas extra virgin light is 468degrees

The chart about oils is great on the site above: here's olive oil


Unrefined 320F;
Extra Virgin 406F;
Virgin** 420F;
Extra Light* 468F

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Chemistry Chemistry rating
Member since 24-Jan-10
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05-Apr-12, 05:14 PM (PST)
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8. "Calphalon vs. Cephalon vs... Circulon?"
In response to message #0
 
Check your brand name. Calphalon is an established brand of cookware. I don't recognize the name Cephalon, but... I did just go shopping for pots and pans, and encountered a new company named Circulon. I'm sure that they chose their name deliberately because it's similar to Calphalon.

What a long, strange trip it's been.

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joeyk54
Member since 29-Nov-10
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09-Apr-12, 08:32 AM (PST)
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11. "RE: Calphalon vs. Cephalon vs... Circulon?"
In response to message #8
 

Circulon has been out since 1984 it was the first anodized non stick cookware on the market and is known for it's ridge ringed bottoms to help keep from warping I've had a few and they are fine pans.
Fine Dining is Y Dining

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Lana_Luvwood Lana_Luvwood rating
Member since 13-Sep-07
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05-Apr-12, 08:30 PM (PST)
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9. "RE: My damn non-stick pan sticks (cephalon ?)"
In response to message #0
 
I love my Kitchen Aid pans and nothing sticks to them.

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whyn0t2
Member since 23-Jul-11
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08-Apr-12, 03:18 PM (PST)
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10. "RE: My damn non-stick pan sticks (cephalon ?)"
In response to message #0
 
   try this one
http://www.americastestkitchen.com/equipment-reviews/detail.php?docid=25947&_auth_token=JFEjPHWhKyfnp3pkPsHP2gzLkfxHcJ%2fWguJ9awozj2MaYKtfbo7nJCEDA1eAWcltL%2bPGYW98WF%2fJJOQxA1rFIKqBvUd7l6EoD9dxt6t4Fq8Ein84K4Bz2iQed1dXNdWXZxUkNoYeWQGwaLB83wv9%2f%2b7S06HQX98zovHkabHePDb210tF3apzyPZPNjV0xqs7&persist=1

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joeyk54
Member since 29-Nov-10
180 posts
09-Apr-12, 08:38 AM (PST)
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12. "RE: My damn non-stick pan sticks (cephalon ?)"
In response to message #0
 
having owned tons of non stick pans the thing is you can't do real high heat with them it makes the coating peal and you have to use some sort of light oil in them I use either cooking spray or a little oil on a paper towel to keep them working right and always but food in a warm or cold pan and heat up never on a hot pan looking for a quick sear. The ptfe coatings are supposed to be fazed out by next year looks like the next type of non stick to go for is the ceramic's haven't bought one yet but they are supposed to be better on taking heat and not going to peal or flake as the ptfe are prone to do. Look for one of those.


Fine Dining is Y Dining

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reklawyaj
Member since 26-Nov-06
83 posts
09-Apr-12, 09:06 PM (PST)
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13. "RE: My damn non-stick pan sticks (cephalon ?)"
In response to message #0
 
My household is an All-Clad household mostly. Properly heating the pan is key to stopping the pores stop "grabbing" whatever is being cooked.

The best non-stick I've found, that has been getting daily use from the roomies and I for about six months and no signs of wear, is Scanpan. I believe it's a ceramic-titanium mix coating, so no Teflon. It doesn't brown as well as my Le Creuset or the traditional pans, but it seems to keep a uniform surface temp and cooks evenly whatever we throw in it. Someone left the empty pan on the stove with the burner on medium for a couple of hours and the pan survived. I don't think it's ever taken more than a couple swirls of the sink brush under running water to clean it up. Oh, and the major bonus for the Scanpan is that it is oven safe...nice for a quick sear and then slow cook in the oven. AFAIK, most non-stick pans aren't oven safe, but I could be remembering wrong.

"But I need tacos! I need them or I will explode"

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bigbasin bigbasin rating
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25-Apr-12, 07:08 PM (PST)
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14. "RE: My damn non-stick pan sticks (cephalon ?)"
In response to message #0
 
   America's test kitchen recently reviewed non-stick pans.

My take aways were:

1. use med heat, never high

2. don't buy expensive pans because the non stick wears off, no matter what

3. i picked up a 12 inch Calphalon from Amazon and it is working well

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Gretchen Gretchen rating
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26-Apr-12, 08:54 PM (PST)
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15. "RE: My damn non-stick pan sticks (cephalon ?)"
In response to message #0
 
I've got one of each, cast iron and Anolon Advanced. I've had them both for about 8 years or so. The thing with the non-stick is, you can't use a very high heat. That's fine if you're making omlettes or sauteeing something in butter because you don't want to burn that stuff anyway. You have to baby it a little.

When I want to grill a steak and get the surface up to 800-1000 degrees, it has to be the iron. Use it totally clean and dry, no oil at all. Sprinkle a little salt in there and throw the steak on for about 60 seconds, grab it with tongs for a quick flip, turn the heat down and leave it for about three minutes. Oh and dude, make sure you've got some windows open or your fire alarms will set off, because it does smoke. Then let the pan cool off before you try to wash it, duh.

They both clean up easily. Haven't had a sticking problem. But I would save the parmesan and the teriyaki sauce for the table and not try to put that in any kind of pan.

Gretchen

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ManBag ManBag rating
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27-Apr-12, 05:03 AM (PST)
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16. "RE: My damn non-stick pan sticks (cephalon ?)"
In response to message #15
 
   All those high tech coverings are only good for breadpans, cookie sheets and muffin pans as far as I'm concerned.

The coatings don't last and use your brain: if they don't last, where is the stuff going? Yes...down into your guts. Does it pass thru or is so slippery and inert the villi and microvilli let it hang around, building up and getting trapped in nooks and crannies down there?

Also, what the heck is wrong with letting a pan with burned matter sit with water/soap in it overnight?

I mean, really, do you ever think of your life would be improved if you didn't have to spend a few more minutes doing dishes?

As suggested much more diplomatically in this thread: learn to cook so you avoid having to use stainless steel scrubbers on your stainless or iron pots and pans.

I believe all the really thick bottomed (and sides) pot and pans out there are designed for those with lots of money who get distracted while cooking and want their pots and pans to be stable while they check their twitter and facebook, or, are used in restaurants, where cooks actually NEED to walk away and do stuff. I just don't understand spending kitchen bucks on stuff that won't last or could be toxic if too hot.


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netnerd netnerd rating
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27-Apr-12, 06:34 PM (PST)
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17. "No need to buy Non-Stick Pans..."
In response to message #0
 
   Non-stick scares the hell out of me now. Who knows what the long term damage is from those non-stick coatings leaching in your food.

Just buy good quality pans and season them. Usually with Peanut oil after each use.

Cooking is a breeze with a slick coating. Pans last a life time too.


http://en.wikipedia.org/wiki/Seasoning_(cookware)

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