Lee
Guild of Calamitous Intent
I've been using the Williams Sonoma brand (made by Scanpan) 9" & 11" ceramic coated skillets for a little over 5 years now. I think the sales lady over sold the pans' abilities when I bought them, she touted their resiliency and being able to use metal utensils on them. While I have always hand washed, never used abrasive pads to clean, and never used a utensil that wasn't wood, plastic, or silicone my most frequently used, 11" pan isn't so much nonstick anymore.
So who makes the best oven safe nonstick cookware?
I've got a stainless 3-ply All-Clad set that I like, and I've got my mom's cast iron. I'm well aware of properly seasoned cast iron's abilities, but that's not germane to the subject of this thread, so save the cast iron veneration for another thread please.
I'd like to replace my 11" pan, but add something a little larger too, maybe a 13" pan, I'd like a flat griddle too, and maybe a deeper wok style pan, so I should probably be looking at cookware sets, instead of piecemeal.
I really like my aluminum core stainless All-Clad, but I don't see myself spending copper core or 5-ply prices. I'm currently cooking on an electric range, will be on a gas range at our new place, so no need for induction pans.
I don't know if it's Zuckerberg's mind reading AI, or just web tracking cookies feeding my targeted ads on social media, but I've been seeing a lot of ads for Hexclad pans, their ads make them appear pretty tough. Anyone use Hexclad?
So what do ya got?
So who makes the best oven safe nonstick cookware?
I've got a stainless 3-ply All-Clad set that I like, and I've got my mom's cast iron. I'm well aware of properly seasoned cast iron's abilities, but that's not germane to the subject of this thread, so save the cast iron veneration for another thread please.
I'd like to replace my 11" pan, but add something a little larger too, maybe a 13" pan, I'd like a flat griddle too, and maybe a deeper wok style pan, so I should probably be looking at cookware sets, instead of piecemeal.
I really like my aluminum core stainless All-Clad, but I don't see myself spending copper core or 5-ply prices. I'm currently cooking on an electric range, will be on a gas range at our new place, so no need for induction pans.
I don't know if it's Zuckerberg's mind reading AI, or just web tracking cookies feeding my targeted ads on social media, but I've been seeing a lot of ads for Hexclad pans, their ads make them appear pretty tough. Anyone use Hexclad?
So what do ya got?