Ask MetaFilter questions tagged with cookware and pans

Can I un-non-stick my pan?

Oops — Thu, 12 Nov 2009 01:53:25 -0800

So I've got a Calphalon One non-stick fry pan, and the non-stick coating is starting to disintegrate. What are my options? I haven't really abused it, generally only used some hot soapy water and a soft sponge for the most part, but two years of reasonably heavy use (I love eggs in the morning) has taken its toll. The coating in the middle of the pan is beginning to flake off and show the metal underneath. I'm not wild about the idea of flakes of coating in my food, so I'm wondering -- what should I do with this pan? If I remove the coating is it just a regular Calphalon One anodized pan underneath (hell, if I can even remove it without ruining the anodized finish)? I'm one of those people that absolutely hates to throw something with a possible use away.

It's a 10" pan, model 1390, if that makes any difference.

Greener cookware recommendations?

cadge — Fri, 06 Nov 2009 07:56:17 -0800

Can you recommend greener cookware (preferably not cast iron)? My small set of cookware (one frying pan and two saucepans) is getting really old and worn out, and it's time to replace it all.

I've read up on safer and more environmentally-friendly cookware, but I'm having trouble figuring out what would be the best type to buy. It's a bit overwhelming.

In every writeup (and previous Ask MeFi post), dozens of people recommend cast iron. But I've looked at cast iron cookware in my local shops (a cookware shop and a camping shop) and it's just too heavy for me! It was effort just to pick the smallest pan off the shelf! I'd really like to avoid buying cast iron cookware if I can.

My cooking needs aren't much. Mostly I use the frying pan for simple stir fries, tofu, grilled cheese sandwiches, and browning ground meat. I don't fry eggs. I use the saucepans for vegetables and pasta sauces. I'd like to cook more, but I doubt it'll be anything elaborate. That said, I don't mind investing in higher-quality/higher-price cookware that I can use for years to come.

stainless cooking

plexi — Sun, 28 Sep 2008 13:33:25 -0800

I am transitioning to a Calphalon stainless cooking set, but everything is sticking to the pans, despite much olive oil. What are some tricks from moving from teflon/non-stick to stainless steel on a gas range?

Doing The Unstuck

dw — Wed, 05 Dec 2007 10:51:38 -0800

Thanks to my own stupidity, I managed to get two saucepans stuck one inside the other, with the lower one apparently containing a cavity of lower pressure holding the upper pan in place. Is there any way to get them apart without causing injury or property damage? The other night I needed to melt chocolate to coat Christmas cookies, but I couldn't find a metal bowl, and I don't own a double boiler. So I improvised and used two saucepans, one slightly narrower and taller than the other. It was all going well until I got stupid and turned off the heat.

There was this thump. The top pan sunk into the bottom pan and stuck fast. And that's where I am now. The two pans will not come unstuck.

The bottom pan still contains water; I can hear it sloshing about.

The most obvious solution to me would be to put the pans back on the heat, get the water in the bottom pan back up to simmer, and see if I can pry them apart at that point. But I'm afraid that that hot water would rapidly go under pressure, and either I'd get nasty steam burns from prying them apart, or the top pan would get launched by the pressure.

I've thought about sacrificing one of the pans by drilling a hole, but they're both Calphalon, and I don't think I have a drill bit that could get through the anodized layer.

I don't really want to throw both pans out. If I could just salvage one, great. If I could salvage both, spectacular. But I'm running out of ideas as to how to undo this mess.

Cookware and Cancer

boots77 — Sat, 01 Dec 2007 05:21:41 -0800

Non-Stick pans and Cancer. I'm afraid to use my flaking teflon pans because of the cancer risk that I have heard rumor of. What is the safest, healthiest cookware to buy? Of course the less food sticks the the surface the better, but is there anything that is non-stick that doesn't cause cancer in the realm of cookware? My mother swears that the aforementioned cookware that she bought us for a gift could not possibly cause cancer. After all, the QVC guy said the cookware would never flake.
We went into a home store to look at alternative and it seems we will have to pay a fortune for some other kind of surface. Is there any way around this for quality cookware that is safe? I will pay what I have to, but of course would like to avoid paying for expensive cookware if cheap cookware is as good. All options needed here. Help! We want to eat eggs again.

I weep for my pan

klangklangston — Fri, 14 Sep 2007 07:48:44 -0800

In a moment of epic dumbassery, I turned on the wrong burner this morning and managed to melt part of a spatula to an $80 calphalon fry pan. If it wasn't coated, I'd just use steel wool. Is there any way to get the melted plastic off? How fucked am I? Can I heat it up again? If so, how should I do it?

Williams-Sonoma makes me feel funny.

patgas — Thu, 10 Nov 2005 05:57:48 -0800

I need to step up my capability to cook for myself. To motivate myself I want to get new pots and pans, but only the essentials. I'm guessing that I probably need two pots and two sautee pans. Oh, and probably a decent chef's knife. Anything else? Any recommended brands I should look for? Practicality and affordability are key.

Tasty yummy eggy things!

fuzzbean — Wed, 14 Sep 2005 09:46:55 -0800

I want to make delicious crepes and omelets! What are your favorite fillings and combinations, and what's the best pan to use? I like crepes and omelets, and I eat a lot of them (especially omelets, which I make for breakfast almost every morning). I've been experimenting with different fillings. So far I have:

ham and cheese (green onions optional)
plain cheese of various varieties
spinach and feta
spinach and ricotta and parmesan
brie and pears/apples
sharp cheddar and pears/apples

But I want to spice things up! I want my crepes and omelets to go "Bam!" So what are your favorite filling suggestions? Bonus points for fillings that work for both crepes and omelets, but anything that you find tasty and delicious would be grand. I have no prejudices against any food group or type of cuisine; I'll try any wacky combination you can hand me (if there's something you don't quite dare to put together in your own kitchen, I'll be your guinea pig and report back). I just want them to be yummy!

I prefer omelets to not have stuff stuck in the egg itself (so it's basically an eggy crepe wrapped around filling, rather than having onions or something stirred into the egg). And I usually make these in the morning before work, so it'd be nice if there's not tons of prepwork involved (or if the prepwork can be done the night before). But hey, I'm flexible.

A related question: what are your favorite pans to use for this type of cooking? I'm looking for specifics ("I love my Cuisinart stainless steel 12-inch skillet"...etc.) I've read this thread, and I'm interested in stainless steel or cast iron. I don't want aluminum or nonstick surfaces (although I've been using a nonstick pan up until this point, I'd like to replace it--I really don't like the health implications of aluminum and nonstick). I don't have any issues with using as much butter or olive oil is necessary to keep things moving, and it'd be nice if the pan in question is <$50.

Cleaning stainless steel cookware

The Michael The — Fri, 16 Jan 2004 16:09:43 -0800

I just got some new stainless steel cookware, and now I have some (grease?) gunk stuck on the bottom of my frying pan, along with a yellowish hue, likely from mildly overheating the bare pan while cooking. I tried soaking it for a few hours in water and soap, and scrubbing really hard with a plastic scouring pad, all to no avail. How do I get it clean? Steel-wool? Different soaking? Special cleanser? Other?