Non-Stick Cookware Secret Weapon Everybody’s Talking About
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Best Secret Weapon For Non-Stick Cookware Success
I am on a mission to cook with less or no oil this year. I switched up oils I was using in my recipes last year and had decent results, but I still couldn’t wrap my head around the fact that oil is fat. Yes, there are healthier oils, and yes, they have their place, but I wondered if I needed it as much as I used it. So I decided this year to experiment and see if I could rework my tried and true recipes with no oil and make them healthier. This led me to compare non-stick cookware and review them.
My sister-in-law Missy made this switch last year with rave results. Her family lost weight, their health numbers are all in check, and most importantly, they feel better. She told me the only thing I would need is REALLY good non-stick skillet for sauteeing and cooking my eggs. So I went and spent $127 on an eight-inch Hexaclad skillet with a glass lid. At that price, it had to be amazing!
I am sure you have seen the tall, dark, and handsome chef literally blowing his egg across the pan while it cooks. Seriously, that is non-stick. Whoever created the Hexaclad ad is a marketing genius. Did I want the pan for the non-stick qualities? Yes, duh…
Three skillets review
I ordered the skillet, and it came straight to my door. Unpacked it, washed it, and tried to cook an egg in it. Big FLOP of stuck on broken egg. What happened?
Sturgy told me I was doing something wrong. He likes to point that out every once in a while. So I read the directions for the non-stick skillet. He was right. The pan needed to be seasoned. So we did and cooked an egg. It was better but still not blowing across the pan. We decided to try something else, cast iron.
I have an abundance of cookware. Stoneware, cast iron, stainless steel, no one knows the brand of non-stick and Calphalon. They each have their place, and I would never part with my stoneware or Calphalon dutch oven.
What I am missing is a small 8-inch skillet. We now own 3. One is cast-iron, one is Hexaclad, and one is Misen stainless steel.
First I purchased a Misen stainless steel skillet. I love the mission of the company and wanted to support them. I don’t love the pan. I love the feel, design, and weight of the pan, but to cook an egg, not so much. After my review of each material, this one is sadly going back to the company.
When Missy and I spoke about my no oil plan, she didn’t tell me the brand of non-stick cookware she uses, but I know she is not cooking eggs. I decided to purchase Hexaclad. Their non-stick cookware is considered a hybrid between non-stick and stainless steel. They claim it is easier to clean over stainless steel and the non-stick surface has a lifetime guarantee. You can even use metal utensils in the pan. Basically what I call Michael proof.
The pan is easier to clean. I have used metal utensils and don’t see too much of a difference in the finish, but my egg is a sticky mess. After seasoning it twice, it is getting better, but not where I expected it to be. I still have to use oil for my egg to released easily and it is NOT skating around the pan. Definitely not worth the investment and I won’t buy more.
Additional research led me to a $30 Lodge 8-inch cast-iron skillet with a glass lid. Why is the glass lid important? You want to see the food you are cooking! Lodge cast-iron comes pre-seasoned, however, after using my skillet, I found that it needs more seasoning before I can cook my egg. I seasoned the skillet 2 more times, “Houston we have lift off!” The egg was cooked to perfection and lifted right off.
What are the benefits of cast iron cooking? Health benefits abound! Less or no oil is needed in your cooking. No toxic chemicals were concocted to form the inside non-stick surface. Remember the Teflon exposure years back?
You cannot beat the price of cast iron cookware. Lodge sells a complete lidless set, including a dutch oven, for less than 200 bucks! For even less money, you can get the Lodge skillet set with glass lids. You are not going to find a 5 piece set of higher-quality cookware set for that price.
You can’t beat the convenience of owning cast iron cookware. You can cook almost anything in it. I will keep the Calphalon on hand to boil water and steaming food.
The Lodge cast iron goes from the stovetop to the oven with no issues. We can use it on the grill and in the smoker. I no longer need different cookware for different cooking appliances. Yea!
As with wine, it gets better with age. Every once in a while, season it again, and place it in the cabinet when it cools. It will be ready for the next adventure. Cleanup is simple, with mild soap and water.
What are you cooking with?
Do you love to cook with Cast Iron?
Tell me what you think. We would love to hear from you!
