Korean cooking forum topics:
So, my non-stick frying pan is losing its coating. This was a nice Calphalon pan that we daily (or several times a day) for more than a year. The packaging claimed that the pan could last up to 25 years with proper care. I know that I didn’t follow all the rules but I did hope that the pan would last longer.
I’m trying to decide which type of pan to buy now. Those of you who cook with your pans all the time, what do you recommend? Should I go with a cast iron skillet? One of the new “green” frying pans? Another hard anodized non stick pan? Stainless steel? We cook eggs quite often, so I thought that non stick was my only solution, but some google searches show that maybe I just need to learn to manage a pan well and I can use it to cook most anything.
But realistically, I have 3 young kids and interruptions are a constant in my house…
2/1/11 Tues.: For the past 3 weeks I’ve been researching pots and pans for ourselves. We are going to mix and match between copper, non-stick, and stainless steel. Whoever said you must have matching sets(?).
The Scanpan CTX Fry Pan looks promising, now searching for the best price. We’ve had no luck on non-stick lasting more than a year so we’re unable to even recommend anything right now.
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