Any recommendations for a good quality LONG LASTING nonstick skillet?

  • MuchoMasQueMu...

    Posts: 1472

    Oct 03, 2017 12:11 AM GMT
    Just wondering if any of you could provide recommendations for a safe, good quality nonstick skillet that will last for years. Between my partner and me we seem to go through two skillets in a year. They just don't last. Admittedly, he kinda buys the cheap stuff you find at Walmart. The surface on the current one we have is starting to wear out and that doesn't seem safe to me.

    Any suggestions?
  • MuchoMasQueMu...

    Posts: 1472

    Oct 03, 2017 12:13 AM GMT
    Fart echoes? Never heard of him.

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    Oct 04, 2017 1:36 AM GMT
    I recommend Gotham Skillet. Have had mine for about a year now. The quality is everything the infomercial says that it is. No sticking and no scratching and can be used with or without oil.
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    Oct 04, 2017 2:52 AM GMT
    Happy with my sunbeam skillet.
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    Oct 04, 2017 2:55 AM GMT
    Can't recommend any specific brand (are there brands any more?)

    Just buy a Teflon (or similar coated) one with a solid (thick) aluminum base, and never use any utensil in it other than wood or plastic. Never use high heat. Mine (purchased in Macy's kitchen section) have lasted for many years.
  • MuchoMasQueMu...

    Posts: 1472

    Oct 04, 2017 5:59 AM GMT
    Thanks for the contributions, guys.

    We only use a silicone/plastic spatula on our current one.

    Maybe we have been guilty of using too high of a heat setting but can't think what else would make them wear out so fast.

    I also learned that you shouldn't use aerosol sprays on nonstick pans. It builds up inside the pan but we stopped doing this a while back. That might have been part of the problem.
  • Buddha

    Posts: 1822

    Oct 04, 2017 10:39 AM GMT
    Yeah non-sticks get wrecked by high temperatures. You should probably get an cast-iron pan if you want something long-lasting. Non-sticks are kind of throw-away pans, cast-iron pans are the ones that last for years.
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    Oct 04, 2017 2:21 PM GMT
    I've given up on non-stick. I buy polished stainless steel, with an aluminum core. Shiny steel isn't good enough, it's gotta be polished, like a mirror. Calphalon makes some, perhaps others.

    I use nylon utensils with them, nothing metal, to prevent scratches. Cleans well in the dishwasher. For certain tasks I use a spray beforehand like Pam. Which some instructions for non-stick pans tell you not to use. Have had some Calphalon for years, look just as good today as if I bought them yesterday. Can't say that for some of the non-stick.
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    Oct 04, 2017 11:49 PM GMT
  • Tawrich

    Posts: 123

    Oct 05, 2017 5:03 AM GMT
    Side question: what do you guys cook? I’ve found nonstick skillets only really good for eggs but that generally doesn’t wear one out. I’m very partial to a good seasoned cast iron from lodge.
  • MuchoMasQueMu...

    Posts: 1472

    Oct 05, 2017 7:07 AM GMT
    We use it for eggs and I use it to cook turkey burgers. Sometimes we use it for other food items.

    I sometimes think about going back to an iron skillet and just seasoning it the old fashioned way.
  • metta

    Posts: 44446

    Oct 05, 2017 7:27 AM GMT
    I don't like to use nonstick pans. I use a cast iron pan instead. Works great and have had it for 15 years.

    I have never owned any nonstick pans nor aluminum pans. I use stainless steel, cast iron, glass, silicone, and ceramic for cooking/baking.
  • ai82

    Posts: 203

    Oct 06, 2017 1:54 PM GMT
    I purchased a hard anodized aluminum set from jc pennys over 7 years ago and they're still doing good. The brand is Cooks, which may be a jcpenny brand. My uncle messed up one of the skillets by scraping it with a fork cooking something. I do use metal utensils, but just make sure not to scrape. Only $99 so I'm surprised they lasted this long. Just have to hand wash them.
  • Destinharbor

    Posts: 4913

    Oct 06, 2017 4:10 PM GMT
    I've had everything from cheap to All-Clad nonstick and they all deteriorate. I also have an array of Lodge cast iron. You can season stainless like you do cast iron and they work as well as non-stick but like with cast iron, no dishwasher. Truth is there are very few things that really need a non-stick pan, pot-stickers comes to mind. If you are careful, most things can be cooked in stainless and I prefer not to have the non-stick coating leaching into my food. For the few that do, I use the All-Clad nonstick and hand wash or I drag out the cast iron. I find most of the reason people like non-stick is ease of cleanup so here's a tip: When you cook something that sticks, after removing the food, just put a half-inch of water straight into the pan and put it back on the hot stove for a minute or two. Then turn off the heat. When you're done eating, the water has cooled mostly and stuck stuff cleans right up. Of course I'm talking the stainless pans, not the non-stick or cast iron. Get in the habit of doing this and you won't need the non-stick very often. One other option is to go with enameled cast iron like Le Creuset. Big bucks.