Where is she now ? I haven’t seen her in a long time.
My personal experience is with Cook Essentials, they are sold on QVC, great pans, the first one I bought is still going strong, no chipping or peeling, the non stick is perfect. I also have another frying pan from CE great performance, by the way the first one is over 4 years old, the other one 2 years, I woud definitely try CE. I also gifted an entire set of pans, the reciepient raves about it, to this day 3 years later.
The best Non-Stick I have ever used is Emeril’s Essentials cookware. I have two sets. However, while I don’t mean to offend you, I have to say that if you’re having this much difficulty, the problem isn’t with the cookware but with the cook. Frying a ham-steak shouldn’t take more than 2-minutes per side… at a Medium-Low heat. Don’t ever cook at a high-heat, unless you’re bringing water to a boil. The highest heat to use for anything would be Medium, no more.
Next, anything that has sugar in it, will burn quickly. Most ham products are cured with sugar, so, when the juices are released, all that sugar-cure will burn in a hurry. Tomatoes, (whether fresh, or canned sauce, paste, diced, crushed, etc), are loaded with natural sugar and will burn in a hurry as well.
Put your pan on the stove and turn the heat to Medium. Let the pan get hot, (approximately two-minutes), THEN, put in your oil or butter. This stuff should sizzle or melt right away. NEVER put oil or butter in a cold pan and then proceed to heat them all together… doing so will cause whatever you’re cooking, (eggs, meat, etc), to stick to the pan. This is true for Stainless Steel, as well as, Non-Stick cookware.
If, when you put the oil in the hot pan, it smokes right away, the heat is too high– take it off the heat for a minute to cool down… then proceed to add your food. However, if, when you put the butter in the hot pan, it turns brown, the heat is also too high. In this case, you have to dump the butter out and start over because that butter is already burned and will give a bitter taste if you actually cook anything in it.
When frying/sauteeing, you cannot walk away from the stove; unless you’re cooking, say, a steak or a hamburger. In that case, put your meat in the hot pan and set your timer for however many minutes to cook one side. Then, turn and set your timer again.
It’s important to remember that, while there are kitchen appliances and cookware on the market that are total crap, more-often-than-not, appliances and cookware are only as good as the cook using them.
I guess if you want really really non-stick you should just toss whatever you buy every half a year or so, because nothing I tried lasts – but I did not try that many different things.
People say that a well seasoned cast iron pan is reasonably non-stick AND you can clean it if it does stick by simply burning whatever it is off and reseasoning it (apparently, you must season it with lard because vegetable oil burns at lower temperatures). I will probably try one some time this year.
I like non stick pans but I always go to my stainless steel that belonged to my mom and they are old they have lasted for many many years now but you have to learn to cook in them or things will stick I’m getting better cooking in them everything tastes so good and the clean up is very easy and the pans always stay so shiny and clean looking.
I’ve had great luck with Emeril’s hard anodized pans!
KEEP SEARCHING !!
I bought the hard anodized off the other network years ago and they work great.
What about the little green non stick pans they sell the the drug stores? The place where they have all the tv stuff you know?
I always wanted to just get one to have for eggs only but I always look and don’t buy.
I have an iron skillet but I really don’t like doing eggs in it just frying things when I do. But they are nice once you get them seasoned well.
Kathy will be on air again March 22-24th and again on the 30th and 31st.
I am having the same problem. Even hard to get egg off pan when washing. Mine were never in dishwasher. These only look pretty! !
My Todd English pans are going strong..Emerils DID NOT last, insides are all chipped, (dont think he sells pans anymore), Im also interested on Cooks Essentials on the Q.
I don’t cook often, so maybe that is why my cookware lasts me so long. I have found that tfal is an excellent brand of non-stick cookware. I recently received the t-fal ceramic non-stick pans as a gift from my father, and I LOVE them!
I think in time that all non stick pans will eventually stick as the coating ages. It is just a matter of how long it will take for this to happen. I have been researching this issue for a long time. For almost every brand the nonstickiness does wear off but some do seem to last longer than others. My favorite pans are still my 18 10 guage stainless steel pans from Wolfgang Puck. I use them for everything
Check out 445-783. I bought it when it was a Todays Special. It is one of my best purchases here at HSN. Skillet cleans well and cooks evenly. I do use a little oil when I cook in it. I am not sure if they make an individual skillet or not, but if you get a chance, try his. I really think you will like it. They even have great reviews.
Posted in HSN TV
04.21.16 1:35 AM