@conmama That’s true. I can’t tell you how many pans I’ve seen customers bring in, bewildered by the gummy residue in their very expensive nonstick pans. We always asked if Pam or the like was used and the answer is always yes. There is no way to remove the residue without causing permanent damage to the nonstick surface.
I bought the carbon steel skillet Cooks Illustrated recommended back in September (Matfer Borgeat, about $50) - and it really does do everything nicely that I’ve tried. Amazingly nonstick. Not as heavy as my cast iron skillet, but definitely heaver than my ss skillets. Love being able to saute and then pop it straight into the oven or under the broiler.
I have a Tramontina set purchased through Wal mart a few year ago. Best purchase ever. The full set was much less than the price of my one All Clad 12" skillet. I especially like it for anything acidic.
Reporting back that the Tramontina pan I bought at Costco has been wonderful so far. And I’m pretty sure I’ve used it everyday. Will be buying more and throwing out the old junk
D wanted frying pans for Christmas. I ended up getting her an 8 and 10 inch Williams Sonoma All Clad pans, a 12 inch GreenPan with cover, and a Staub cast iron/enamel Perfect Wok pan (this one was a present from the in laws, although I picked it out). She can use the wok pan for other cooking, too. I got some great deals!
I have physically shopped at this All Clad outlet in the suburbs of Philly. The items are great. Many times the reason they are seconds is just dye to a tiny scratch of the type they receive the first time you put them on the stove.
I bought a great fry pan here that works great. Bar keepers friend cleans up the worst mess.
For baked on messes, I have found that if you put the pan back on over a flame, add water and then add Bar Keeper’s Friend, it cooks right off, sort of like deglazing a pan lol
I like the Scanpans. Does anyone have any information on the differences between the Professional, CTQ, Evolution or other lines? Also do you have a fry pan or a skillet?
My main reason for buying this pan would be to cook eggs.
TIA.
We have two crepe pans we use for eggs, low enough for easy spatula access but high enough for a three egg omelette. And about once a month, crepes.
@thumper1 Baking soda did the trick! Washed the frying pan last night with baking soda. It looks as good as new
Glad it worked for you iglooo! I think baking soda is terrific!
I’m also interested in info about the different Scanpan lines.
Re the scanpan sale, it seems buying the two frying pans separately is cheaper than buying the set.
I have the “classic” Scanpans I bought a year and a half ago: an 8 inch egg pan and a large covered wok-like pan. Both are fantastic. I will post links if I find them in my Bloomies order list…
Differences in Scanpans:
http://www.scanpancookware.com/pages/nonstick-comparison-21.html
Thanks!
This is what I have (from Bromfield’s link):
http://www.scanpancookware.com/15-stir-fry-pan-424.html
It is a fabulous pan and can be heared to pretty high temperatures.
Note: the classics are not induction-compatible.
I have a rachel ray set and love them all. Love cast iron too.