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/ck/ - Food & Cooking

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6418264 No.6418264 [Reply] [Original]

Another pan ruined. This is the third one, each year almost down to the day my non-stick pan dies. I use these pans exclusively for breakfast (eggs) because after the first one died I came up with the brilliant theory that cooking meat on them was "bad", it didn't make much of a difference though.

Anyway, I need your help choosing a pan to cook my eggs because i'm sick and tired of replacing these fuckers.

>> No.6418272

>>6418264

>ruin
>died

So just because you're too lazy to scrub it and clean it you immediately consider it destroyed?

>> No.6418276

Stop buying cheap, shitty non-stick pans.
Stop using them over too high of a heat.
Stop using metal utensils in them.

That's all you need to do to stop ruining non-stick pans.

>> No.6418277

how dumb are you, seriously?
just buy an average non-stick pan, add a decent amount of oil and heat it up before adding the egg
then just wrinse and clean with a soap sponge, just the soft side

>> No.6418290

>>6418272
Yes. It's a non-stick pan and food sticks to it.
>>6418276
The dials in my stove go from 1 to 7, I use 5. I can't recall exactly how much I pad for it. I don't own any metal utensils.
>>6418277
I'm pretty dumb. That is an average non-stick pan, I do add oil and heat it before adding the egg. I also make sure to sue the soft side of the sponge.

>> No.6418296

>>6418290

>it's a non stick pan
>if something sticks to it it's ruined
>i'm OP an average retard degenerate

Just clean it you fucking pleb, the pan is still fine....

>> No.6418301

It's not necessarily the pan, but how you treat it. Even good pans are gonna get fucked if you don't treat them right. I've used a 15 dollar nonstick pan for over a year and it's still good because I take care of it. Google "how to take care of non stick pans." Seriously.
That being said, I know nothing about pans so I can't help you with picking out a new one. At least not effectively. Good luck in your search and for gods sake treat it right.

>> No.6418321

Why don't you just like, smear the pan in butter or something so the eggs don't stick as much?

>> No.6418325

>>6418321
This morning I used a ridiculous amount of oil, it was disgusting.

>> No.6418327

damn OP you can't cook for jack shit. use a tiny amount of butter and then kill yourself.

>> No.6418330

>>6418290
>using 5 for eggs

You should be using 3.0 at the highest. Cook eggs slower stupid.

>> No.6418336
File: 62 KB, 770x512, hot_electric_hob[1].jpg [View same] [iqdb] [saucenao] [google]
6418336

>>6418330
You stupid. My apartment has a very old looking electric stove (pic related) and it takes a while to heat up. If I set it to 3 I will never eat my breakfast. What I do is set it to 5 and once it is hot I add my ingredients and then turn the stove off.

>> No.6418356

>>6418336
Jesus, I had of those once. Took me like 30 minutes to heat up fucking soup.
The struggle is fucking real.

>> No.6418398
File: 328 KB, 1200x896, img_3347.jpg [View same] [iqdb] [saucenao] [google]
6418398

GOAT comin through

>> No.6418406

http://www.amazon.com/dp/B000GWG0T2/

>> No.6418426

All my nonstick pans are old as fuck. If I have to stir eggs in them, for something like creamy scrambled eggs or an omelet , they stick even worse than that.

They still work fine for fried eggs and crepes though. One of them is seasoned almost like cast iron, the teflon coating is 100% gone

>> No.6418433

>>6418398
That seasoning is glorious.

OP, what do you do with your pans? Maybe you run them through the dishwasher? They don't liek that at all, teh cleaning agents are so aggressive even teh Teflon suffers over time. Also, rub a drop of oil into the surface after cleaning from time to time.

>> No.6418661

>>6418426
How was the cancer bruh?

>> No.6418664

>>6418661
For all we know he could still have it, do not bully.

>> No.6418905

>>6418433
The dishwasher is fine, it's even been stated by dupont.
http://www2.dupont.com/Teflon/en_US/products/cookware_myths.html#q3

>> No.6419101

get a ceramic greenpan, shit works and never sticks

>> No.6419111

>>6418406
What's the heat indicator for and how does it work?

>> No.6419134

>>6419111

It's just a little spot of a material which changes color with respect to temperature. In case you're too stupid to know when your pan is hot by holding your hand over it or observing the sheen of the oil you can look at the colored spot instead.

Frankly I think they're useless because:
a) it's unnecessary. it's easy to tell if the pan is hot without one
and
b) it's another thing that could go wrong with the pan. why introduce a useless point of failure?

>> No.6419205

>>6418398
Elaborate, please.

>> No.6419208

>>6418398
i would pay a small toll to cook eggs on that pen

>> No.6419261

>>6419101
This
Modern ceramic pans are pretty fucking great

>> No.6420388
File: 286 KB, 1200x900, 20150415_191653_.jpg [View same] [iqdb] [saucenao] [google]
6420388

>>6418426
>One of them is seasoned almost like cast iron, the teflon coating is 100% gone
Muh nigga.
>>6418661
Holy shit, don't even joke about it. On top of that I just finished a 1000 packet box of splenda. Hold me /ck/ ;.;

>> No.6420396

>non-stick pans
I'm a fucking moron and still learned to cook eggs without them. I don't want to pussyfoot around a goddamn pan.

You could buy cast-iron and make it non stick by cooking bacon everyday.

Or use stainless and preheat it sufficiently.

>> No.6420406

>>6418426
that is horrifying

>> No.6420459

>>6418264

Get your nonstick pans at a restaurant supply store. Research the coatings used before picking one. If you see one with an Excalibur coating, get that shit, it'll last a few years if treated properly.

>> No.6420464

>>6418433
That's not it, I hand wash them when I really have to, for that pan usually I just wipe the food residues with a dish cloth since I only cook eggs on it. I'm more inclined to think the culprit is the 'high' heat like another anon kindly suggested and because of that I believe I'll have to forget about non-stick pans for good since I don't see myself using anything lower than a 4 on this stove. What does the oil rub do though?

>>6420396
>Or use stainless and preheat it sufficiently.
I always liked how they look (lol buying a pan because how it looks), do you have a favorite?

>> No.6420480

>>6420464
I have Calphalon tri-ply.

I also have All Clad but those were gifts.

>> No.6420504

>>6420480
Thanks. Will check them out at the store this weekend.

>> No.6420507

>>6418264
weird mine are fine
but i use fat to lube the pan

>> No.6421142

>>6418296
He wants to maintain a non stick pan for non stick purposes. He probably already has a cast iron pan for other purposes.

When you start having to scrub these things, you get the surface peeling off. Particles of that stuff are getting in your food. There's no point using them at this point if you have a normal pan to use instead,

>> No.6421189

>>6418264
buy cast iron you faggot

>> No.6421196

>>6418264
Get an honest cast-iron skillet and season it properly you lazy fucking bastard.

>> No.6421197

>>6418264
OP get yourself some stainless pans and learn how to properly lube and heat them when cooking. It will make you a way better cook in the long run.

Best wishes and much love,

Anon

>> No.6421208

>>6418264

Heat the pan, put oil, heat until smoking, remove the oil, put a spoon or two of water (BE CAREFUL) dry out the water, put some more oil return to the fire.

CONGRATS! Your cheapo or fucked up pan is now a professional grade non-stick pan.

(Repeat each time you cook another ingridient)

>> No.6421286

>>6421208
Why do you hate OP's birds?

>> No.6421293
File: 144 KB, 1500x1125, 20150305-black-steel-pans-daniel-gritzer-1.jpg [View same] [iqdb] [saucenao] [google]
6421293

Carbon steel, bitch.
Get one.

>> No.6421441

>>6418264
I don't know what you do to your eggs but I can guarantee you it's wrong. Your pans shouldn't end up like that

>> No.6421448

>>6421293
>carbon steel
>atm machine

>> No.6421460

>>6418264
Learn to cast iron. Seriously get one small, properly seasoned, eggs only cast iron pan - no omelettes.

>> No.6421470

>Spend 30-50 dollars on an OK non stick pan
>don't have it on high heat with no oil/liquid in it
>use wood/plastic utensils
>replace it once a year

ez

>> No.6421473

>>6421460
not op but
just got my first cast iron a week ago and i am in love. it makes the best grilled cheese, bacon, whatever the fuck i want in it. absolutely delicious crusty awesomeness.

>> No.6421477

>>6419205
Seasoned De Buyer Mineral B pan. Best pans in the world.

>> No.6421478

>>6421473
They are awesome. I learned from my grandmother to always keep a exclusive small (3 to 5 inch) cast iron for nothing but frying eggs.

But yes, nothing really bests a well cared for set of cast iron cookware. Except when I bust out the high heat and want to stir fry. Then it is thin carbon steel woks.

>> No.6422049

>>6421470
That's pretty much what I (OP) have been doing for the past couple of years, hence this thread.
>>6421460
>>6421473
How do I into cast iron? Is lodge OK?

>> No.6422464

>>6422049
Oil floats on water
Eggs are mostly water

Preheat your pan +oil so the egg cooks instantly before the two invert, and stir as little as humanly possible. Should be hot enough to cook halfway through upon contact, but not produce big steam bubbles

>> No.6423693

I have a question /ck/, when I came into my new apartment with other roommates who have been there since a long time, I noticed that the pans were distorted. They were distorted like a cone, the middle part is the only thing touching the heating element. How did this happen? I cook with my own pans that I hide so I have never bothered to ask them.

>> No.6423699

>>6423693
They probably cooled the pan off with cold water. This can cause metal to warp.

>> No.6423715
File: 535 KB, 640x636, df2014_pepe_tileset.gif [View same] [iqdb] [saucenao] [google]
6423715

>>6423699
I've done this several times when I was little, but I've never created a bend.
>tfw you see you roomies having to hold the pan all the time when trying to cook so their food stays in the center of the pan

>> No.6423731

>>6421448
ikr it's as if there was more than one kind of steel that pans are made out of