Sun, Aug 29 2004

Needing Nonstick That Really Is Nonstick

Some days are just difficult when it comes to doing blog entries. It isn't a matter of having nothing to say. It's just that sometimes other things in life keep taking one away from the keyboard. We had to go and buy a skillet today, which sounds like a very minor thing. But it had to be a certain size, with a certain finish, and I did not want to spend a lot of money on it. I have bought cheap nonstick skillets that worked as well as the expensive one I bought from a well-know party sales company. The pans all lose their nonstick coating after awhile, no matter what the companies tell you. I've seen TV commercials where they put ball bearings in the skillets and rolled them all around and then cooked an omelette in the skillet and it popped out with no sticking. Of course, that's for the commercial. What they don't tell you is that no amount of babying, temperature-controlling, gentle washing or careful storage will stop the process of the nonstick finish getting little scratches in it after awhile. And once the scratches develop, things begin to stick in those scratches and all around them. Period. If you have a pan or skillet that has a nonstick finish that is intact after years of use, I would certainly love to hear about it. I came home with a pan, but I know I won't get years of great use from that pan. At least I paid less than twenty dollars for it. That makes me feel a little better.
Here are a few companies that make interesting claims about their nonstick cookware:

Silverstone
Farberware
Anolon
Scanpan


posted at: 18:06 | category: /Food | link to this entry