Non-stick Pan Help!

cactuswax
cactuswax Posts: 77 Member
in Food and Nutrition
Need your advice, lovely people... I've purchased two GreenPans in the last year, and carefully followed the care instructions (never super high heat, wash gently with warm water and soap or simply wipe food off and don't wash). However both times, after about 3 weeks of daily use for things like frying eggs or sautéing zucchini & onion, they start to turn brown and become increasingly harder to get clean. Eventually, I had to wash every time, then started resorting to soaking. I cook with coconut oil most of the time, and try to avoid olive oil because of the low smoke point.

I'm trying to avoid teflon, or other dangerous chemicals.. so if you have suggestions for saving my pans, or better brands.. I'm all ears! Any non-stick help would be awesome.. thanks!

Replies

  • lynn_glenmont
    lynn_glenmont Posts: 10,106 Member
    I've never used these pans, but I've seen ads for them, and I was under the impression you didn't need (and maybe aren't supposed to use) oil when you cook in them? Maybe it's the oil that's turning brown?
  • knra_grl
    knra_grl Posts: 1,566 Member
    a well seasoned cast iron? These once they are seasoned you NEVER are supposed to wash with soap

    I think my pans are teflon ooops :ohwell:

    I like my stone wear for oven cooking once they are seasoned nothing sticks to them and I use them for meats, roasted veg

    I also like my "thingy" for cooking my egg whites in the microwave (I dunno what it's called but it works well)

    Other than that I can only suggest buying more expensive pans with heavy bottoms that will hold and distribute the heat better
  • jayjay12345654321
    jayjay12345654321 Posts: 653 Member
    Looks like a complaint that goes back years. The mixed reviews, (Hate it!/Love it!), probably implies people are cooking with different oils or sprays. Maybe try the advice of the very last post.

    http://community.qvc.com/forums/kitchen-and-food-talk/topic/247943/todd-english-green-pans-stick.aspx
  • lynn_glenmont
    lynn_glenmont Posts: 10,106 Member
    I missed the part where you asked for suggestions of other pans: cast-iron, definitely. They're not expensive, they just get better with age, and they add a little iron to the food you cook in them (and many of us could use a little more iron). They make the best corn bread you've ever had. Just make sure you follow the directions for seasoning them and maintaining them. I usually clean mine with baking soda and a little water, brush the clumps of baking soda and food remnants in the trash because I don't like to put fat down the kitchen drain, rinse well after, put it back on a hot burner for 20 or 30 seconds to dry, then wipe down with oil. I also have a very old, very heavy aluminum frying pan (weighs almost as much as the cast-iron pan) that doesn't stick much and cleans easily, but I'm not sure they make them anymore.

    I don't like the idea of the teflon-type nonstick pans. Even using nylon utensils, the coating starts breaking down pretty soon, and I feel like it must be getting in the food.

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