That's only 400F, quality nonstick pans handle that effortlessly. Scanpan as an example is totally safe up to 500F but not sure why that's even required. 425F will sear and do the grill mark job. I don't want black crust on my food, especially not of it is red meat. But that's just a. personal preference.
Just read that and thought of this thread. I would say it mostly covers points already made in this thread, but he also emphasizes that the manufacture of the non-stick pans causes unacceptable levels of pollution. He's probably not wrong IMO... Even if non-stick pans had no environmental or possible health downside I'm not sure I would use them, so to me the harms seem hard to justify.
Cheap nonstick that sheds Teflon. Not high "quality" nonstick. Shades of grey.
The law is not final, so the criteria are not yet totally clear.Fish: Often high Mercury Levels. Avocado: High fat/calories for limited nutritional value. Huge water use to grow.
Mostly Omega-6 fatty acid, rather than Omega-3, though. I think of them as ditch fishes, because that's where I used to find them. Very hardy as pets, but they sure can eat (and foul the water!).
The list I posted referred to recommended maximum weekly consumption taking Mercury levels into account ..... so Talapia live in a ditch and foul the water but at least they don't have a lot of Mercury.... pick your poison as they say.
www.kookwinkel.nl
I find these are always the best... non-stick always comes off after a while, regardless of metal utensil usage or not and we end up consuming it. Being able to use metal trumps any non-stick to me. A good soak in hot soapy water and I find they're pretty easy to clean.
www.barnesandnoble.com
Carbon steel pans work great on induction cooktops. We use them all the time on ours.For pancakes carbon steel pans are ime unbeatable. Low cost non stick and easy to clean. Not suitable for induction stove tops, though.
De Buyer Carbone crêpepan ø 24 cm plaatstaal
De De Buyer crêpepan is van plaatstaal en heeft een diameter van 24 cm. Dit materiaal warmt snel op en verdraagt hoge temperaturen. Gebruik de pan voor het bakken van pannenkoeken en crêpes. Door de lage rand zijn de pannenkoeken en crêpes makkelijk te keren met een spatel of door opgooien.De...
For frying eggs I prefer multi layered steel pans with lots of oil, lowish heat.
You can use high heat but ime it takes a lot of skill. That I would use for searing meat that takes a short time to be ready, like steak, entrecote etc. Mauviel m'cook I have good experience with but imo is very expensive. Demeyere 5ply is also very good ime. But in hindsight 3 ply is cheaper, heats faster and a wider pan is preferable over a smaller one. (28 or 26 cm in stead of 24 cm)
For all purpose this 28 cm sautepan is my favourite
View attachment 481569
For all other meat or veggies I use cast iron pans as they seem to give the best taste and require almost no skill. Just remember to place the meat in the pan before it gets too hot. Use medium to low heat. Le crueset signature I would recommend because it has a heavy cast iron lid that remains in place during cooking.
Cleaning a cast iron pan: after you ready, remove the food and put a small layer of water in it. While eating this will soak the sticky bits. Remove with a soft brush.
The really burnt in parts can be removed without effort by letting the pan soak overnight with a small layer of hot water and soda (bicarbonate). Keep the lid on to retain the heat.
This also works for stainless steel pans (not carbon steel).
Former heat treater here. Titanium nitriding is an excellent case hardening process for many applications. Nitriding doesn't produce nearly as deep a case as carburizing but it produces greater wear resistance and is done at a much lower temperature which means much less distortion. It's not necessarily a good process for hardenable steel if you require a core at or near maximum hardness because it's done after conventional quench and temper. It doesn't matter for frying pans.I haen't tried either, but it sounds like a thing known to me from Blaser rifles (titanium nitriding):
Nitriding - Wikipedia
en.wikipedia.org
This stuff is very, very hard. Scrape it off? Not with kitchen stuff.
Since you are a metal expert I have a question. Why does my cast iron pan "sear / brown" things differently (better) than other materials seemingly at the same temperature?
Greater heat capacity. It takes more energy to raise the temperature of the cast iron pan than say your aluminum or copper pan. In turn, when you put cold food in it, it doesn't lose its heat to the food. It stays hot.
