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T-fal E93808 Professional Nonstick Fry Pan, Cookware, 12.5 Inch Pan, Thermo-Spot Heat Indicator, Black?
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34 reviews of this product found across Reddit:
I've used a T-Fal professional near daily for five years now. I don't put it in the dishwater and I don't use metal utensils on it, but other than than I don't follow any other precautions. It stills works like new.
I like this one, it's the one America's Test Kitchen reccomends
Why are you looking for so many sizes of non-stick, do you cook everything on non-stick?
300$ is top of the line stuff, you should be able to find stuff under 100$ pretty much everywhere. Have you checked Amazon, Walmart or similar? For example I have a no name SS from Macy's I bought almost 15 years ago and it cooks perfectly, still in pristine shape. I think I paid like 30 bucks for it.
Otherwise if you want a one size fits all nonstick pan to hold you over, Cook's Illustrated rated T-Fal their top pick. It's 26 bucks on Amazon US. It's a great pan!
Best pans I've ever had. They've lasted the longest too. Normally I find them at Homegoods or TjMaxx but they're pretty cheap on amazon. There's no sense in paying more than you have to.
There is a t fal non stick pan on Amazon. It's cheap and has an overwhelming amount of reviews.
Vollrath is also a good name that can be found at a kitchen supply house. Our kitchens at work use exclusively Vollrath and the chef said they replace their non stick about once a year. Which being used in a commercial kitchen is pretty impressive.
Totally agree. Their nonstick coatings are trash. Scanpan too, which is even pricier. I since moved to T-Fal pans recommended by America's Test Kitchen and they are amazing for a couple of years. I'm on my 4th with zero complaints. OXO is supposed to be good too, with less tendency to dome in the middle.
Also, there's a grade above these two pans' coatings. T-Fal Platinum is a level higher but doesn't seem like the better-made pans are using it yet.
I remember you from the non-stick question you previously asked. You've gotten plenty of good advice around stainless steel, so I'll focus on the non-stick aspect. While you could eventually wean off of it with a well-seasoned carbon steel or cast iron pan, for ease of us I'd continue with a relatively inexpensive non-stick skillet, such as https://www.amazon.com/dp/B000GWG0T2. Since you'll now have a stainless steel pan for things like high-temp cooking, you'll be able to avoid the behaviors that caused issues with your previous non-stick pans and will have something that will work well for eggs, pancakes and the like, while lasting for years. DO clean it after each use, or you'll still get that residue you had previously.
+1 for T-Fal, just buy a new one every 2-3 years. The expensive one's aren't worth it.
I cook 1 lb in a 12" pan (this one) to get it properly crumbly.
If you are cooking beef, you must drain it as you cook, make sure you're cooking it uncovered, mash it before you add it to the pan, and mash it more while it's in the pan. Check youtube on cooking ground meat there's tons of videos on what it should look like and how/when to drain.
Honestly as a student I'd rather have a really good non-stick since you'll probably be cooking a lot of eggs. I'd recommend this one: https://www.amazon.com/T-fal-Professional-Thermo-Spot-Indicator-Dishwasher/dp/B000GWG0T2/ref=sr_1_2?ie=UTF8&qid=1471117609&sr=8-2&keywords=T+fal
They obviously don't brown meat very well but still insanely versatile and super easy to clean. Cast Iron is a good cheap option too, but I'd hold off on a tryply untill you can get something like an AllClad
Cook's Illustrated rates this one highly. I have a few and they're great.
3 Main ones
12" All Clad MC2 (got for 1/2 price at TJ Maxx)
12" All Clad Non-stick (got for 1/2 price at TJ Maxx)
Less used
- 8" Generic aluminum non-stick for fried eggs ($20 at Sam's Club)
I have lots of other pans and kit but those 4 serve me the most. The T-Fal Pro (the make others that suck) is an amazing pan. Nothing seems to stick and it's maintained that for 2 years.
Normally I don't use All-Clad non-stick because no matter how well you treat your pans they will get degraded after a time. I usually buy the generic aluminum non-stick pans at Sam's Club and toss them every year
Thanks for the tip!
Do you think something like this would be durable and non-sticky?
I'm currently suffering with stainless steel pans where everything sticks and I need to spend a lot of time scrubbing.
Not in my pan, but I did with someone else's supposed non-stick pan. I have a great inexpensive one that America's Test Kitchen favors: http://www.amazon.com/dp/B000GWG0T2/?tag=atkyoutube-20 It's very well non-stick, but I wish the sides tapered up quicker, it's hard to fold the egg over with the sides angled the way they are
While I've always thought what others here have said to be true, a few years ago I purchased a t-fal pan that asked you to do the procedure you mentioned. I can't imagine it did too much, but seeing as it was 20 seconds out of my day, I did follow their instructions.
For those who are curious, this is the pan.
T-fal E93808 Professional Total Nonstick Oven Safe Thermo-Spot Heat Indicator Fry Pan / Saute Pan Dishwasher Safe Cookware, 12-Inch, Black https://www.amazon.com/dp/B000GWG0T2/ref=cm_sw_r_awd_1rw0vb8N6P7NX
I had some anodized and hated them. I have a cheap T-Fal that ATK recommends that is oven safe. The pan that /u/roodvuur mentioned is also pretty good from what I have heard.
T-Fal has a few different lines of pans. I got this one a couple years ago and it has a nice heavy bottom.
Im pansexual i wanna fucc that guy https://www.amazon.com/T-fal-Nonstick-Cookware-Thermo-Spot-Indicator/dp/B000GWG0T2
Can you just get it delivered from Amazon?
This is the non-stick I have: https://www.amazon.com/gp/product/B000GWG0T2/
And, while I have an all-clad stainless, I have heard the cuisanart multiclad stuff is really close: https://www.amazon.com/Cuisinart-MCP22-30HCN-MultiClad-Skillet-12-Inch/dp/B00NAU8L76
Also, this is, pretty much, the universally accepted entry/cheap chefs knife to get: https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
I'd recommend at minimum 1 non-stick pan, 1 big and 1 medium pot, 1 big stainless steel sautee pan with high walls & lid, and 1 small stainless steel pan. At least, that's what I use the most. If you like cast iron get a skillet too.
I got my 12-piece stainless steel Cuisinart set from Bed Bath & Beyond because my mom gave me a coupon. It's very nice. I don't care for cookware with glass lids. All-clad makes great stainless steel cookware too.
For a non-stick skillet, T-Fal is recently popular. I like mine. It doesn't feel cheap yet its cheap enough that I don't worry too much about scratches. Got mine on Amazon.
For cast iron it's really hard to beat Lodge. Their skillets and Dutch ovens are top notch once properly seasoned. Never mind any cast iron that says it's pre-seasoned, best to give it 3-4 more coats to start with. It's easy just time consuming. I bought mine at Orchard hardware actually but you can find it on Amazon too.
Enameled cast iron Dutch ovens are a joy to use but Le Creuset, while undeniably top notch, is prohibitively expensive. Lodge, Cuisinart, and Tramontina are cheaper brands but I believe all their enameling is done in China.
Hey. I'm about to be in the same boat starting January (working 6 days of the week), so I've been planning for this but haven't done it yet. I like a bit of variety. Here's my suggestion:
(1) the fact that you want to keep it in your backpack and still eat it at the end of the day makes it a bit more tricky. But i'd say find a way to insulate it with a lunch box, and probably avoid keeping meat in there for that long. You can have it for lunch if you want, but I wouldn't leave meat in your backpack for 10-12hrs. (I think health code says it can't be out at room temperature for more than like 3 hours, but there's probably some leeway there).
(2) If you have 1 day to cook, i would keep about 3-4 days of food in the fridge and then freeze the others, like other people have suggested.
For dinner/keeping in your backpack:
- Soba noodle bowl (many easy recipes on other subs)
- Vegetarian "chipotle" bowl- saute some veggies in a cast iron or something to give some good char, and toss those in with your beans, rice, salsa, corn, etc.
For freezing:
- any kind of soup (there can be a lot of variety here). I recently made a vegetarian pozole that was really good and super easy to prep a lot of very cheap (go to a Latin market). Tortilla soup, vegetable soup, any kind of chili, chicken noodle soup. Etc.
- Breakfast burritos
Now for breakfast- I know a lot of people will recommend something like overnight oats- which are great, but for me personally, I need hot and savory food in the morning. So what I usually do is prep/sautee 3-4 days of beans/potatoes and put them in the fridge. Then I microwave that with a couple of tortillas to make some quick tacos. If I have time to cook eggs, I'll do that quickly too (you can get a nonstick pan like this one that will be quick and easy to cook in and clean eggs, especially if that's all you use it for).
Don't rush into it, is my advice. Don't try to do too much at once. Don't, for instance, go out and buy a bunch of crappy kitchen tools. You'll just end up frustrated. Go out of your way to buy good things — not just the most expensive things, which you may not be able to afford right now anyway, but things which have value for money.
For instance, you should try as soon as possible to own one of these. Despite the price, that's actually the best non-stick pan on the market right now. It's amazing. It heats evenly, it's durable, and it's got a terrific surface. I'm in a position where I could afford any non-stick pan I want, and I use this one multiple times a week every week, for everything from scrambled eggs to salmon fillets.
Sauce pans, on the other hand? Save up. You really do want the All-Clads there. They really are better. Yes, they're upwards of a hundred bucks each, but you only really need about three of them ever and they'll last you your whole life — you'll pass them down to your kids. The difference between making polenta in a good sauce pan and making it in a cheap one is the difference between a pleasant evening and a nightmare of trying to scrub burned cornmeal off sheet steel.
As for flavors, your first lesson is to go to this web page, choose "Food Salt", select "Diamond Crystal Kosher Salt 3 lb Box" and key in your ZIP code. That'll give you a list of supermarkets near you. Go to one and buy yourself a box of that specific salt. Then start using it. Everywhere. You don't need "terribly processed sugars and chemicals" (which are a myth anyway). You need seasoning. Diamond Crystal is the salt of choice for home cooks because it's about half as dense as table salt (it has to do with the shape of the crystals), which means it's more forgiving. The range between not enough salt and too much salt is much wider with that particular salt, meaning you're less likely to overseason your food. Note, though, that if a recipe calls for table salt, or just "salt," you'll want to double the amount called for, since Diamond Crystal is half the density. One teaspoon of table salt equals the same amount of actual salt as two teaspoons of Diamond Crystal.
Then go buy a whole chicken or something and practice roasting it. It's easy, but it has to be learned. Practice practice practice.
Yeah. Just buy this pan, it's good and it's not that expensive.
I have this and it works amazingly for eggs and everything else!
T-Fal Pro from Amazon. Currently $32 for Cooks Illustrated's favorite non-stick 12-inch skillet. They even preferred it to the AllClad.
This is absurdly good for nonstick (not Teflon, specifically). I don't have to use ANY oil for eggs. http://www.amazon.com/dp/B000GWG0T2/?tag=atkyoutube-20
The T-fal E93808 is the America's Test Kitchen choice for The Best Teflon Skillet. They do some pretty holistic testing on their YouTube channel, kind of like BIFL cooking cooking edition.
This thermospot pan is recommended by America's test kitchen, works really well and weighs about 2.5 pounds.
my most used utinsles in the kitchen are a whisk and a silicone spatula.
I have been enjoying my new teflon pan tho. Hasn't bent or warped yet. Gots a big chunk of steel on teh bottom of it.
the trick is to watch the master Jacques Pepin on youtube show how to make a classic french omelette, then practice very day for weeks. I use a T-fal pan that is America's Test Kitchen's favorite, http://www.amazon.com/dp/B000GWG0T2/?tag=atkyoutube-20. I don't know if it gives you cancer, I hope not.
The next time your non-stick pan gives out or you're ready for a replacement go for the T-fal E93808, America's Test Kitchen's recommendation.
They work great and are cheap enough that even if you do have to replace it every couple of years it's no big deal.
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