Non-stick frying pans

Si_Clist

Haven't used a non-stick frying pan for maybe 15 years but I'm off to Wilko tomorrow and just wondering if they're any better than they used to be.

Is there actually such a thing now as a non-stick frying pan that lasts more than a few weeks of normal careful use before it turns into a stick frying pan? Preferably one I can get in Wilko?

love_lifer

I bought a ceramic one a few months ago and hate it- its horribly stained and increasingly not non stick. go for a traditional non stick and pay as much as you can afford. maybe check length of guarantee?

lily117

I have an Aldi one and it's been great.

VfM4meplse

It's strange you should post this, I was thinking the same when I saw an infomercial in the early hours. It was for a huge square shaped copper frying pan, and I was wondering about the safety of using such a reactive metal for cooking until they laboured the point about non-stick ceramic coating. At which point I changed the channel.

Slinky

I've always loved my Tefal saute pan - has deeper sides than a frying pan so you don't shove stuff out of the pan so easily. The first one lasted about 10 years, the second one I've had about 4 so far.

I do think there's an element of buy cheap pay twice with non-stick cookware.

suki1964

I just buy the tefel ones

They tend to last a good few years,longer if you actually look after them, IE rub out with paper towel rather then using soap and water and don't use metal utensils nor stack them

Just replaced one recently as eggs were sticking. It's got to be 10 years old

bellaboo86

Tefal are good as are the Aldi ones. I would also agree with Suki not to wash them all the time. If you're not using lots of oil, a quick wipe with kitchen roll is all that is needed.

McKneff

~The good make one, may be Tefal, but it has a red spot inthe middle of it.

Ive had mine about 10 years and its still as good as new

Anne_Marie_2

Agree that the Tefal with the red spot is good. Also good is the non stick one from Lidl (it has Titan written on the underside), good weight to it, about 7 years old, and still looks as good as new, with not a mark or any signs of wearing.

Tiddlywinks

I gave up on non-stick years ago and went back to using my enamelled interior Le Creuset skillets.

Yes, you need oil to cook in but cleaning is easy by soaking in soapy water.

Mine are similar in design to this:

http://www.ebay.co.uk/itm/Vintage-Le-Creuset-Cast-Iron-Truffle-Enamel-Skillet-Frying-Pan-/182261298666?hash=item2a6f9eb5ea:g:bwsAAOSwvzRXxSWJ

Some people swear by seasoned cast iron as they say the non-stick properties improve with age but I can't get on with them as I can't cope with not being able to wash my pans .

Living_proof

suki1964 wrote: »

I just buy the tefel ones

They tend to last a good few years,longer if you actually look after them, IE rub out with paper towel rather then using soap and water and don't use metal utensils nor stack them

Just replaced one recently as eggs were sticking. It's got to be 10 years old

Slightly off topic on this I thought I would share a MS tip for stacking frying pans, etc. Lakeland sell the felted mats cut to size and at vast expense. I found some padded table cover fabric at a CS and made my own for pence and they work just as well by stopping scratching. I see from the link they are really quite affordable now, but still a lot more than my own system: http://www.lakeland.co.uk/22314/3-Anti-Scratch-Kitchen-Pan-Protectors---Blue