Hello, would anyone have experience with this brand?

In particular the nonstick performance as well as scratch resistance?

Any alternative recommendations?

Thank you. They’re not cheap but if they are indeed durable they could be worth it. We cook nearly every day at home

  • whodatdair@lemmy.blahaj.zoneEnglish
    2·
    5 months ago

    Yeah my experience is similar to other replies - no nonstick will last you for ever.

    If you want a BIFL pan, a real high quality stainless steel one from a restaurant supply store will be your ticket IMHO. You’ll be able to use metal utensils in it and not ding the coating, and you can use real steel wool and brillo pads in it and not hurt it. I tried for years to baby various nonstick brands but they always got fucked up one way or another. Even ceramic coated eventually chipped and scratched until it wasn’t very nonstick anymore.

    It won’t be as nonstick as a coated pan, but it will truly last you forever; they’re made for kitchen staff which means they’re built to get the shit kicked out of them regularly. It does mean more scrubbing but it also means not buying pans every year or two, so 🤷‍♂️

    Edit: Oh I just remembered my favorite trick for removing caked on grease and whatnot - fill the pan with water (and a tiny bit of dish soap if it’s really bad) then put it on high heat and boil it.

  • fayoh@sopuli.xyzEnglish
    1·
    5 months ago

    My parents had them and were ecstatic at how great they were. Unfortunately that’s in the past tense.

    They lasted longer than other nonstick, but in the end they started peeling just like other brands and they went back to cast iron and stainless.

  • Showroom7561@lemmy.caEnglish
    1·
    5 months ago

    If you want a true BIFL cookware get:

    Stainless steel pots.

    For pans, cast iron (if you are ok with the maintenance) or stainless steel.

    I switch between the two, depending on what I’m cooking. I expect my cookware will last many lifetimes.

    I’ve never heard of a non-stick pans lasting more than 5 or 10 years, and that’s if you aren’t being slowly poisoned during that time, either. There are almost no safe non-stick pans, other than cast iron. :)

    SS can be non-stick if you use them properly. But even if you don’t, they are easy to clean and make like new again.

    • PraiseTheSoup@lemm.eeEnglish
      0·
      4 months ago

      SS can be non-stick if you use them properly

      This is simply untrue. Things are meant to stick to stainless, that’s where the deglazing comes in. That said, I love my stainless frying pans but they are not for everybody. Things will stick and you have to be prepared to deal with that.

      • Showroom7561@lemmy.caEnglish
        2·
        4 months ago

        Things will can stick and you have to be prepared to deal with that.

        Again, if you don’t use it properly (i.e. getting the right temperature) then food can stick. The same rings true for even non-stick cookware and cast iron.

        A simple search on YouTube for “prevent food from sticking to stainless steel pans” will give you loads of examples of how to use them correctly.

        If your intention is to deglaze, then you’ll purposely avoid those techniques. This makes SS quite versatile, in my opinion.