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PaperclipPerfector  4d ago (text post)   2833 thread views

Small-Scale Question Sunday for January 26, 2025

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don't buy expensive non stick. replace every year at least. there is no such thing as a long-term coated non-stick pan.

tramontina is reliable and cheap.

you don't need a non stick to fry an egg though. with a little practice, very gentle heat and a small dollop of butter, you can even fry on cast iron.

replace every year at least. there is no such thing as a long-term coated non-stick pan.

I disagree. I'm very happy with my PTFE non-stick pans, I use them daily and they last longer than 5 years.

I take special care with them (no metal utensils ever, not hotter than 150°C ever (meat goes into the cast iron), never in the dishwasher, no pan scrubber ever, not stacked in the pan rack), and as a result the coating is completely intact. My theory is that the coating starts to degrade in patches starting from a scratch/nick - so if you never have a scratch, the coating stays intact.

I'm not sure brands make a huge difference, but my pans are all from WMF and in the low 3 digit price range.

don't buy expensive non stick. replace every year at least. there is no such thing as a long-term coated non-stick pan.

Yeah, that seems to be the popular opinion everywhere else online I'm seeing. It's a real shame, I would much rather buy one decent product and use it for 5 years or longer.

You absolutely can do that. I have a Misen nonstick pan which I've had for almost 5 years now. It's not as good as it used to be, but it's still nonstick enough that it gets the job done.

If you are worried about the fat macros from using butter, cooking oil-spray (like PAM) also work well for frying eggs in cast iron.

IMO it does work better than just vegetable oil but not quite as well as butter. It's also much much less tasty than using butter. The ones in the pressurized cans seem to work better than the pump versions. I'm not too worried about the propellant as the amount used per serving is minuscule. For daily eggs one can lasts me 6 month to a year. The classic version works the best, olive oil version works well but you have to be careful of the smoke point using in cast iron, the coconut oil version works well as long as it's above 74° F in your kitchen but has a hard time aerosolising otherwise.

If using cooking spray to conserve calories, go easy on how long you spray. One serving is something like 1/4 of a second. It's supposed to be ~1g fat per second spray.

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