Bird
Epic Contributor
We've had some teflon coated aluminum skillets or fry pans for many years and they were getting in bad shape, so this month we threw them away and did some experimenting. I thought the best way to go was stainless steel. In fact, we have a set of stainless steel that's pretty good, but I tried a couple of newer ones and they were terrible as far as food sticking. If I fried bacon or sausage in one, I could not then fry an egg because the egg would stick and couldn't be turned without tearing it up. And it made no difference if I used generic PAM or not.
So without any great expectations, I decided to try one of the Bakers & Chefs fry pans from Sam's Club. I don't know just what that coating is, but it sure beats teflon. After a couple of tries, I went back and bought 2 more sizes of the same pans. They've got to be the best "non-stick" pans I've ever seen. And there's no need to use PAM before cooking bacon, sausage, etc.
These pans have a couple of other good points: (1) made and assembled in the USA - (although the handles are made in China), and (2) my favorite breakfast sausage is Pernell's Old Folks Medium Sausage Patties and in our other skillets, a splatter shield was necessary to prevent grease from splattering everywhere. With these pans, I don't need a splatter shield even though I don't understand what makes the difference.
Now you may know of cookware as good or better, and I don't own any stock in the companies mentioned in this post, so I'm sure not trying to sell their products:laughing:, but thought it might help if you've had the same complaints I've had with some fry pans.
So without any great expectations, I decided to try one of the Bakers & Chefs fry pans from Sam's Club. I don't know just what that coating is, but it sure beats teflon. After a couple of tries, I went back and bought 2 more sizes of the same pans. They've got to be the best "non-stick" pans I've ever seen. And there's no need to use PAM before cooking bacon, sausage, etc.
These pans have a couple of other good points: (1) made and assembled in the USA - (although the handles are made in China), and (2) my favorite breakfast sausage is Pernell's Old Folks Medium Sausage Patties and in our other skillets, a splatter shield was necessary to prevent grease from splattering everywhere. With these pans, I don't need a splatter shield even though I don't understand what makes the difference.
Now you may know of cookware as good or better, and I don't own any stock in the companies mentioned in this post, so I'm sure not trying to sell their products:laughing:, but thought it might help if you've had the same complaints I've had with some fry pans.