Tesshan
46
Nov 13, 2017
bookmark_border
Any experience with stone coated frying pans? Are these good or better than traditional teflon ones?
Nov 13, 2017
MikeMD
1091
Nov 13, 2017
bookmark_border
Experimented with these a tad, and the "diamond" coated non-stick pans. They seem to do well although I'm still worried we'll find out something about these coatings in the coming years thats not so great for our health too. The best alternative I've seen so far is still a cast iron pan with an enamel coating. (we still have non-stick stuff, just don't use it nearly as much)
Nov 13, 2017
namhod
1980
Nov 13, 2017
bookmark_border
Probably the best answer there.
Likely anything non-stick is a lateral step from teflon. Especially when it comes to longevity.
Your best bet is to transition to all stainless, black pans, or cast iron. The investment is a lot more up front, but they last potentially forever. How often do you replace non-stick pans?
Nov 13, 2017
b9d9ffdad3ac59e7f6f
135
Nov 14, 2017
bookmark_border
I find anodized aluminum lasts at least three times as long as teflon, and is sufficiently nonstick. However, it can cost disproportionately more. So you can cost it out if a teflon pan price x 3 beats the same size anodized aluminum.
But I agree, learning how to cook on SS, CS, CI will cost less in the long run.
Nov 14, 2017
namhod
1980
Nov 14, 2017
bookmark_border
There's a cowboy on YouTube called Kent. Cooking on cast iron is his livelihood. He said, "Ain't nobody gunna fight over the Teflon in the will."
Nov 14, 2017
View Full Discussion