Quote:
Originally Posted by tmdiva
So, in the past I've always gotten cheaper nonstick skillets, because no matter how much care I take the nonstick always degrades eventually. I'm about due for a new pan, and I'm considering my alternatives. I can find something like what I've got now--stainless with a non-warping disk bottom--for $30-50. Or I can get the All-Clad with a lid from Williams-Sonoma for $100. Is it worth it? Will it wear significantly better than other nonstick pans?
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We had an All-Clad non-stick skillet when we were first married. It lost all non-stickiness within maybe three years -- fast for a $120 pan. CI recommends buying a pan in the $30-$40 range and replacing it when it starts to stick -- they confirm that the expensive pans can't solve the problem, and the benefits of the price premium -- durability and heavier weight -- are non-factors for most non-stick uses (omelettes, etc.). We bought the Cuisinart Chef ($42), but CI currently ranks the Wearever Premium 12" skillet ($34) more highly.
We also started using our well-seasoned cast iron skillet for most everything where light weight and low heat retention were a liability and not a benefit. The non-stick pan gets relegated to scrambled eggs and butter sauteed mushrooms, and not much else.
