non-stick skillet/saute pan that can go into the oven
I would love to have a non-stick skillet or saute pan that can go into the oven and stand heat upward of 450°. Any suggestions for me?
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I would love to have a non-stick skillet or saute pan that can go into the oven and stand heat upward of 450°. Any suggestions for me?
15 Comments
It's a good thing for us cooks that All-Clad makes better cookware than Web sites. Here's what I'm referring to:
http://www.williams-sonoma.com/products/all-clad-d5-stainless-steel-nonstick-fry-pan/?pkey=ccookware-all-clad&
The d5 is a 5-layer stainless and aluminum sandwich, one of those layers being magnetic (important if there's an induction cooktop in your future). The MC² was designed for economy and lacks a stainless outer layer. They also make a 3-layer stainless version but the d5 is well worth the slightly higher price if you ask me.
If you decide to go with All-Clad and can afford to be patient (or can't afford not to be patient like me), keep your eye on Williams-Sonoma. They put these pans on sale regularly for half price.
Shuna, Teflon doesn't actually begin to break down (produce toxic smoke) until the temperature exceeds 660F, far above the smoke point of any cooking oil. While your cast iron pans could take that kind of heat, you'd have another problem to deal with -- fire. Not to mention a ruined meal.
As for the canary, any smoke, including that from an overheated cast iron pan can kill a bird in short order. Smoke is toxic to humans as well. That's why we have vent hoods in kitchens. And why vets caution to keep birds out of the kitchen.
Diana, Teflon is a DuPont trademark; many manufacturers simply refer to the substance as "non-stick". Brand choice can be highly dependent upon budget. My advice is to invest in All-Clad d5 or Mauviel if at all possible.
Chef Ono, I tried searching online for Teflon cookware and despite specifying Teflon, I got all kind of other non-stick cookware showing up. Can you give me the names of some brands you like for this kind of cookware? Maybe that will help me find what I'm looking for. Thanks!
My favorite "non-stick" surface is my enamel cast iron pans, many of which I've purchased in 2nd hand stores. Considering many of them were antique when I bought them, they'll outlive me before the surface is damaged! I also season my cast iron pans to the point of being non-stick. It IS possible to have a non-stick surface be NON-TOXIC.
last forever. It can be put in the oven.
As long as you don't want to go above 500F, good old Teflon is the best answer.
Quoting myself: Some people worry about Teflon being toxic, confusing whatever wears off during cooking with smoke from overheating it. Manufacturers prey upon such needless fears in their attempts to sell you their products.
Teflon has one of the lowest coefficients of friction known to man and it is pure, meaning there are no stabilizers, lubricants or plasticizers that would contaminate food. The only danger is from overheating.
Quoting Robert Wolke, professor emeritus of chemistry at the University of Pittsburgh, author of "What Einstein Told His Cook":
"In terms of practical performance in the kitchen…Teflon coated pans have lasted up to 7 times longer as ceramic pans. Ceramics are by definition brittle, they eventually crack. They are simply not as long lasting or as well performing as Teflon."
Back to me: Teflon goes easily from burner to oven for finishing fish or holding eggs. It's only the broiler that's of concern.