Hey Chuck,
I have been using the Caphalon non-stick 8" and 10" pans. They last
about 2-2.5 years, but I don't pan fry steaks or anything else that
requires pouring a lot of heat into the pan. For that I use the
Calphalon Tri-Ply stainless and they work great. So I don't go but a
bit above medium (gas) with the non-stick.
Also, the 8" and 10" Calphalon non-stick pans go on sale every year for
$49.95 for the pair. So replacing them is cheap. If by Pro's, you mean
chefs, some use aluminum...some use SS.
FWIW,
Craig
[email protected] wrote:
Couple of years ago, I bought a Scanpan brand nonstick saucepan that
was highly touted about its ceramic surface.
Very expensive IMO!
Worked great for about a year and a half, then the nonstick no longer
works.
Recently bought a Yoshiblue (as seen on TV), and it works
impressively.
Much cheaper, probably won't stand up too long, but I like it so far.
My question for the group:
What do Pro's use for nonstick pans?
Anybody actually KNOW?
I'm not talking about paid for endorsements, now.
Or, how about personal long term experiences?
I know about cast iron...
Chuck
Frisbeetarianism (n.), The belief that, when you die, your soul
goes up on the roof and gets stuck there.
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