How to transition away from non-stick
I feel silly posting this question, but here goes: I want to get away from non-stick pans, mostly because I can't get the family to use the non-stick appropriately (ie, they are unlikely to pay attention to using the proper utensils, etc). plus we don't get around to replacing the nonstick until they are REALLY scratched up and it finally occurs to us that it's likely being ingested. Then it takes us months to grab a new cheap pan from TJMaxx. I'm ready to go all-clad but how do I make the switch in cooking? I am fine with using oil, etc but for example when I fried polenta rounds in olive oil in my regular all-clad pan today it sticks no matter what. Is this just the norm that I'm not used to, or can I season the all-clad's to minimize sticking, or do I need to cook in a different method? I would season a cast iron - I have a Lodge but it rarely gets used because I'm a weakling and have trouble lifting it on my own! My wrists feel like they'll snap!! PS If someone can convince me there are nonsticks out there now that do not have ingestion hazards I'd be interested, maybe I've got outdated thinking on the subject.
4 Comments
Large(10-12") skillets are classic hardworking equipment and can be used for almost everything from breakfast for eggs through to dinner's roasted chicken .
If you find the standard pans too heavy, get a 6-8" size or lighter pan for smaller tasks.
Alsi, switching away from nonstick doesn't necessarily mean using all one type of pan (like layered stainless steel) for all tasks.
You may find different materials and weights better for different tasks.
Last, on the polenta, try frying it in stainless steel on lower heat setting and see if that doesn't work better.