Reviews

• November 19 2010, 8:22 PM
  Dan

  There is no reason for a non-stick SET you should have 1 or 2 non stick pans for frying eggs and that type of thing but, thats it. Look at the Amazon review for these pans they are like every other non stick. They work great for a few years then start to break down. Non-Stick pans should be replaced at the first signs of breaking down and there are many on the market that can take 500 degree oven these days. I can’t even think of a good reason to have non-stick in POTS.

  I would also say most every chef I have seen sear… sears in non-non-stick or Stainless Steel ;-) and that is for a reason. I can’t explain it but it has to do with metallurgy and the Maillard reaction this does not happen to the same degree in non-stick. Also if you know how to cook with stainless, it won’t stick anyway. 95% of the things you cook do not need a non-stick application. Anyway…

  Enjoying the rest of your site and insight though, thanks!

• November 19 2010, 9:45 PM
  Deborah

  Dan,
  I’m glad you’re enjoying the rest of my site. With respect to nonstick cookware, you are certainly entitled to your opinion, but I stand by my position. I have 40 years of cooking behind me, primarily in the healthy sphere. Most chefs use considerably more fat when they sear than I do. if you’re cooking with minimum fat, nonstick cookware is extremely helpful, metallurgy and Maillard notwithstanding. Re nonstick and heat tolerance: In my experience, most commonly available nonstick cookware is guaranteed only to 350 degrees. I believe Calphalon has a new series out (even more expensive than Swiss Diamond) that may tolerate 500, but it has gotten very mixed reviews. I’ll continue to recommend Swiss Diamond because it has the heat tolerance, weight, and heat distribution of good stainless steel cookware but permits cooking with minimal fat. If it ever breaks down (which it has not unless I have abused it with metal utensils), I’ll replace it. Thanks.

• November 21 2010, 10:34 AM
  Dan

  First off I do not have a problem with Blue Diamond or any other non stick cookware per se but it will eventually come off and it will come off in your food. The old joke, “if it is non stick how does it stick to the pan?” ;)

  Most chefs I have seen that use a lot of fat or butter do not know how to use a pan correctly and adjust the heat as they cook. To get a pan to this “mercury” state and keep it there requires skill. He is a short video of what I am talking about. http://danslagle.com/data/SScooking.mov I am not saying you don’t have that skill but most people that complain about cooking on SS do not.

• November 21 2010, 10:52 AM
  Deborah

  Dan,
  I’m thrilled that you sent the link. I’ll watch later on and get back to you. I’m always open to learning something new! And- as my husband will confirm- I’m happy to admit a mistake when I’ve made one. We’ll see. Thanks.
  Deborah

• November 24 2010, 10:48 AM
  Dan

  I just bought a new set of SS pans yesterday (this is why I was so interested in pans recently) Thinking of your low fat site as my first pan test I grabbed a small lean steak (maybe 8 oz.) I used NO oil other than brushed on veggy oil, certainly less than than the amount you used in “Pool Oil”. I brought the pan up to temperature and patted the meat “dry”. As soon as the meat hit the pan you could see it stuck like cement but I waited fingers crossed. At the 2:15 min mark the meat released with a wonderful brown crust. I let it sit for another minute or so I flipped it over and gave it the same on the other side. The meat was so lean there was no oil to take out of the pan after cooking. I covered the meat to let it rest. Deglazed the pan with some red wine and water, then reduced that down to a nice sauce. O.K. I cheated a little after tasting it and put in a small pat of butter in the finished pan sauce (guilty) it was good already but butter is a personal weakness.

  I have tried this type cooking several times in my non-stick cookware. Now maybe the non-stick pans have dramatically changed in the last few years or I do not possess the non-stick skill but I have never been able to pan fry or sear as well in it. In that, I mean it gets brown but not as brown and we all know brown food tastes good :-) I would love to see a video of you searing scallops or tuna maybe I could learn the technique. Thank you for all your time, efforts, and insight.

• November 24 2010, 11:04 AM
  Deborah

  Dan,
  You are right in assuming that you can’t generate that kind of crust in a nonstick skillet. However, as good as SS cookware is for searing in the way you describe, searing doesn’t cover the full range of uses for cookware. If, for example, you try to make a sofrito in your SS pan, you’ll need at least twice the amount of fat that I use. So, I’ll concede on searing, but- for general low-fat cooking- SS doesn’t get the job done. Have a great holiday. Deborah

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