If you're buying any cookware...
 

Not that Amazon is even the best online price, but this stuff the bang for the buck better than anything you can buy...

http://www.amazon.com/gp/search/ref=...ram%20catering

-spence

All the bad stuff I'm hearing about Teflon ,Stainless is the way to go.

It cooks better anyway. Try to get a nice fond for a pan sauce in that non-stick! Ain't gonna happen...

If you want real non-stick use well seasoned steel or cast iron :D

-spence

Try working an omlet station for 200 without teflon:hs:

I have a couple of cast iron pan's I love!!

My wife hates them and wants the teflon.

Fine by me as no one uses my pan's but me!! And I will put it up against any non stick out there, now they they are well seasoned.

No Chef, I can't imagine working the omlette station with a stainless pan :hs:

But this is for the home. A little butter and some good heat and the omlette won't stick...at least it doesn't here...well, that often.

A few non-stick pans are nice, but the health stuff is somewhat disturbing. Sort of like not using plastic wrap in the micro etc...

-spence

I wouldnt even worry about teflon. Think off all the other crap in food we eat -pesticides, gm plants(gm animals soon too , looks like), all kinds of nasty perservatives, hormones, food dyes, mercury , pcbs. Cracks me up in the grocery store seeing the milf in line in front of me spending all this dough on Organic and Natural food, then soon as she gets out the store.. lights up a cig.

but she still is a milf

teflon is fine as long as you dont over heat it. This is just my humble observations as someone who works with heat in the thousands of degrees as opposed to hundreds of degrees. When you get it up to about 1500 it actually melts like butter. . Thats when its bad because it starts to de-gas, but to cook with it, you should be fine..

Think of the fond fondly as you deglaze the pan.

Ahh right, and you thought being a chef was all fond and games!!!
One of my favorites!!!
Me, personally, all I cook with is all clad...non-stick LTD series is the schiznit!
Had my pans for like 10 years, cook in them daily, if not more than once a day, still look like the best other non-stick the first day I used it.
Just remember...only rubber spatulas and yer pans will last forever.
Bad news is the 14" cost me $180 alone.
Ahhh, the old man said the good fisherman never blames his tackle...although he is a clothing optional fellow with two VS and custom Lami outfits, so what does he know anyway!!!
Later,
Rick

I like the stainless with the big chunk of aluminum or steel clad in the bottom.

For some things , non stick coatings are nice , like omelettes or crepes , etc. But for 90% of my cooking , stainless is the way to go.

I love my All CLad Stainless, won't use anything else.

I'm not dissing All Clad...hell I've got at least 14 pieces of it :devil:

But it's not the best value by a long shot. LTD is overpriced and the MasterChef is a bitch to keep clean...

I think All Clad's non-stick leaves something to be desired, but it's a lot better than it used to be.

I've got a lot of pans...Bourgeat Copper, Sitram, All Clad, Lincoln Centurion, Le Creuset etc...

If I was starting from scratch I'd get a 10" non-stick skillet, a big cast iron dutch oven and the rest would be Sitram Catering.

-spence

Is teflon the stuff they have found in everyone's blood stream? I believe that they don't know the effect of it and are withdrawing it from the marketplace.:huh:

<a href=http://www.NewsTarget.com/003421.html>Teflon chemical found in the blood of everyone on Earth; scientists puzzled</a>

Yup