This question was recently asked by Eric K and it's a good one. Does anyone have any good ideas for him?

"Are any of you aware of a healthy, durable, nonstick on the market? I see a lot of different ones but have no idea which is better - eclipse, ecopan ptfe-free, etc. We do have well-seasoned cast-iron, but I get lazy sometimes and just don't want to get non-stick cooking quickly without worrying about things! Any suggestions?"

Hi Dawn!

I was reading a forum post about Making Omelets on Stainless Steel Pans???? I want to learn how to do this! :)

I searched all Rouxbe site for that precise lesson and only found 'Frittatas and Omelets' which they CLEARLY SPECIFY USING A NON-STICK PAN. I am doubtful, because you mentioned that such a lesson does exists, and there is even a trick to it.

Could I get the link to that lesson please??? I will be very grateful! Specially because I am using stainless steel pans at the moment and can't use them to make eggs.

Thanks in advanced.

We do not have a lesson on Rouxbe for making omelets specifically in a stainless-steel pan. We discuss pan types in Topic 2 of the Omelet lesson. If using stainless-steel pans, you need to make sure that the pan is properly heated so the eggs don't stick. You'll likely have to use quite a bit of fat as well. Cheers!

I misunderstood then... Although was really looking forward to watching a video of an omelet by using a Stainless Steel Pan!

Thank you for your reply Dawn! Will buy a 10-12 inch non-stick pan! It's easy to make them like that!

:) :) :)

Cant speak from experience, but Americas test kitchen recomends Scanpan Pro Frying Pan.

thank you so much! I will look into it! :)

Hey Noemi,

You might be referring to my post a few weeks back where I was successful in making an omelet in my SS pan. I might have just been lucky, so I'm not sure if this will help, but I will try to remember what I did! :)

I used an 8" Tri-Ply Stainless pan, 1 Tablespoon of oil, and 2 eggs. I had the pan good and hot, following Rouxbe's instructions on heating SS pans. Eggs were warmed in some water to room temperature before cooking.

I mixed the eggs up a bit beforehand in a bowl rather than in the pan, so that they wouldn't have to be moved around as much. Once they were done cooking, I let them sit for a bit to let them release on their own and they just rolled out of the pan like the video shows.

Use a nice curved silicone spatula like the video shows to test around the edge and see how the eggs are doing. When they are ready to go, you should be able to tell since it will come up easily and you should be able to even slide the egg around in the pan without much effort.

I believe I adjusted the heat down a short time after the eggs were added also so as not to burn them. I think the higher heat is good at the start to keep from cooling the pan too much immediately.

Hope this helps!

--Eric

Thank you for your recommendation Erick! But I think that my SS Pan is done for.. Everything sticks to it, I've tried the same steps as the video and also tried different tests and nothing!

The only thing I haven't done is store it with a little bit of oil, gonna do that and try again in a few days!

:)

If you are in the market for a new pan, I would highly recommend going to your local Walmart and if you have one where you live, and getting one of these Tramontina tri-ply clad pans. I think the 8" was around $22.00 and this stuff is every bit as good as All-clad from what I have seen.

I've looked at the AC closely, and I actually prefer the Tramontina handles. There are forums such as at Chowhound where this stuff is actually picked up the nickname "Wal-Clad" because it is so good.

Of course if name brand is your thing, you are probably aware of the deals available at TJ Maxx and Marshalls, but you still might dislike the AC handles as I did, and the price is usually a lot more pricey than the Wal-Clad Tramontina stuff. Just make sure it is good thick tri-ply clad stuff (make sure the tri-ply goes right up the sides of the pan), and you should have it for a lifetime.

If I'm repeating info that is elsewhere on the forums, forgive me. I just love these pans so much, that I tell everyone about them, lol.

As a final thought, if you have quality clad cookware already, but food is sticking, you might only need some barkeeper's friend to get it back to like new. That's what I use on my stuff, and so long as you deglaze when you are done cooking, the gunk comes right off and the pans look like new. I'm not sure that storing SS with oil is going to do anything but cause rancid oil to build up in it, making things worse for you.

All the best!

--Eric

I bought these two pans several months ago and so far I am very pleased with them. Nothing sticks to them that I have found. They are also great in the oven. They are heavy and seem to be very durable and extremely easy to clean up. Great bang for the buck.
http://www.stonelineusa.com/

Will follow up on your recommendations! And I thank you with all my culinary heart! I had to stop my membership for a bit, but as soon as I can, I will come back an learn with you again! Thanks again!

:) Noemi

I love my SS pans for just about everything, but not so much for eggs. I purchased a ScanPan, I believe it's 8", and I love it. The eggs come out great and they don't stick to the pan. I did a lot of research before purchasing as I wanted something that is safe. I would recommend highly recommend the ScanPan to anyone wanting a non-stick skillet.

Last week I went to my local Walmart and picked up the 10" stainless steel Tramontina fry pan. It was on clearance for $25. Very inexpensive introduction to tri-ply cookware and a great way to see if this stuff is all it's cracked up to be. I'm happy to report that it is an absolute joy to use. It heats up quickly, doesn't stick provided you follow proper heating technique and has a comfortable handle. One of the biggest issues for me is handle comfort as I broke both of my wrists a few years ago and sometimes find it impossible to turn even an empty pan if the handle isn't right. Based on my experience with the 10" fry pan my next cookware set will be the Tramontina 11-Piece Cast Iron and Stainless Steel 18/10 Cookware Set from Walmart.

I've not used them but the reviews appear to be great. I saw it on nytimes, here is a link: http://green.blogs.nytimes.com/2011/01/26/nonstick-nirvana-without-toxic-risks/?partner=rss&emc=rss. Instead of teflon it uses a textured ceramic finish. That has a link to amazon where the reviews are great. It's pretty cheap as well.

I have 2 sets of Scanpans, one nonstick and 1 stainless. I've been using the nonstick for over 4 years and love them. I buy single pans whenever I find them at a good price for our vacation home. I found my first ones at Tuesday Morning.

I have to admit that I tend toward spending more thinking that I am getting better quality - in some cases that is true. I have spent an extraordinary amount of money on pans and knives, and I am (for the most part) happy that I spent the extra money to get a quality product. I am now convinced otherwise, at least when it comes to nonstick cookware.

Tramontina is an extraordinary product! The weight of the pan, the handle design, the removable insulated grip (so you can use in the oven), and the "slipperiness" of the surface are all (sans longevity) of professional quality at a VERY reasonable price. I do not expect these pans to "last a lifetime", but I don't care; at this price I can get a new one every year and still come out money ahead. (I bought a 6" at Bed Bath and Beyond for $19)

In my experience EVERY nonstick surface declines over time. So, why spend money on something that will (inherently) decline with use? Besides, who doesn't want to buy himself/herself new pans every year? ;o)

Thanks Eric and Geni for the referral!! And thanks to Dawn as well for starting this post.

Bryan, I have to say that I agree with you on this one. Funny that you just posted this as not 5 minutes ago we were having this same discussion here at Rouxbe Central. We were saying that even though we have some very expensive non-stick pans they still do not last forever. In fact, it is really just better to buy cheaper non-sticks (say at your local restaurant supply store) and then replace them when needed because there is nothing more frustrating than a sticky omelette :-)

I suppose that great minds think alike, as my mother would say :-)))

I love your mother . . . .
:o)

...yes, the healthiest, most durable, nonstick on the market is ... drum roll please ... cast iron. The original and still the best.

Apart from that, the Tramontina 11-Piece Cast Iron and Stainless Steel 18/10 Cookware Set from Walmart includes a 10" non-stick pan that is warrantied for life like the rest of the set so it really doesn't matter. BTW, the set is now on clearance at Walmart for less than $200. Definitely a fantastic buy.

I would say those wal mart pans work of course, however there is a reason you pay good money for a good pan. I always believe buy the best that you can afford. For me I love my All Clad and Viking, and yes i had to try the walmart stuff you have mentioned, still prefer ac. also caphalon makes a good pan but sounds like you are all sold on the Tramontina. I have spent over 150 hours of research prior to buying pots and pans. Also the same goes for Knives. Just my thoughts. Cheers!

I have used calphalon cook weear for years, their S.S. pans are great would not trade them in. How ever I will not purchase another non stick from calphalon, the finish never last and has on many occasions flaked off. I think we all hae heard of IKIEA home stores. Well they have a line of cookwear called IKEA 365+, This cookwear is very reasonably priced and is very well made. When you tap on the bottom of the pans it sounds very solid. Just picked up a 7 inch non stick fry pan for like $14.00 (US) it is the best for making a french omelets. Check it out!