ChrisB Posted January 20, 2013 Share Posted January 20, 2013 What should I replace it with? I'd like something without the non-stick coating. I mostly cook eggs in it. Any ideas? Quote Link to comment Share on other sites More sharing options...
itsheresomewhere Posted January 20, 2013 Share Posted January 20, 2013 I love my 5 inch lodge cast for grilled cheese and an egg. I got a Fiestaware pan for christmas. It is small pan good for two eggs. I love it. It is a green safe non stick so no nasty stuff. Nothing sticks to it. Quote Link to comment Share on other sites More sharing options...
Pippen Posted January 20, 2013 Share Posted January 20, 2013 I really like this one: http://www.amazon.com/Anolon-Advanced-Anodized-Nonstick-Skillet/dp/B001CEKQFW/ref=sr_1_11?ie=UTF8&qid=1358724226&sr=8-11&keywords=anolon+hard+anodized Quote Link to comment Share on other sites More sharing options...
Brilliant Posted January 20, 2013 Share Posted January 20, 2013 I love my 5 inch lodge cast for grilled cheese and an egg. I got a Fiestaware pan for christmas. It is small pan good for two eggs. I love it. It is a green safe non stick so no nasty stuff. Nothing sticks to it. Are you sure it's Fiestaware? I can't find any cookware by them...I think they only do ceramic baking pans in addition to dishware. Link? Quote Link to comment Share on other sites More sharing options...
somo_chickenlady Posted January 20, 2013 Share Posted January 20, 2013 Do you want something else similar to a non-stick, or do you not want non-stick anymore? We were gifted a ceramic coated non-stick skillet for Christmas, which doesn't have the nasty chemicals that traditional non-stick does, and it is GREAT! We love it, especially for eggs. :) Quote Link to comment Share on other sites More sharing options...
ChrisB Posted January 20, 2013 Author Share Posted January 20, 2013 I want something non-stick, but without the teflon? coating. I'm trying to stay away from the nasty chemicals. Is your ceramic coated non-stick skillet a LeCreuset or something similar? Quote Link to comment Share on other sites More sharing options...
itsheresomewhere Posted January 20, 2013 Share Posted January 20, 2013 Are you sure it's Fiestaware? I can't find any cookware by them...I think they only do ceramic baking pans in addition to dishware. Link? Yes Fiestaware just put them out late this year. They are on the homerlaughlin.com website and you can buy separate pans at JCP. Quote Link to comment Share on other sites More sharing options...
Bang!Zoom! Posted January 21, 2013 Share Posted January 21, 2013 Just jumping in to say ChrisB has the coolest icon in all of WTM land. Quote Link to comment Share on other sites More sharing options...
SunnyDays Posted January 21, 2013 Share Posted January 21, 2013 I also just bought a new ceramic non stick skillet. It was at Target, and they had a display of a few different sizes. It is non stick but without the Teflon coating and chemicals. Mine has an ivory colored interior with a dark exterior, and I think there were others with a dark interior. The brand is GreenPan. http://www.target.co...eramic cookware The link is an example of the set... the individual pieces online are not the same as what I saw in the store. (The ones online are more expensive so it must be a slightly different line... I think my 10" skillet was around $25.) Quote Link to comment Share on other sites More sharing options...
ChrisB Posted January 21, 2013 Author Share Posted January 21, 2013 Just jumping in to say ChrisB has the coolest icon in all of WTM land. Thank You! I was wondering if anyone noticed. I've been planning to add it for a while and I finally did once the forums switched over. Quote Link to comment Share on other sites More sharing options...
ChrisB Posted January 21, 2013 Author Share Posted January 21, 2013 I also just bought a new ceramic non stick skillet. It was at Target, and they had a display of a few different sizes. It is non stick but without the Teflon coating and chemicals. Mine has an ivory colored interior with a dark exterior, and I think there were others with a dark interior. The brand is GreenPan. http://www.target.co...eramic cookware The link is an example of the set... the individual pieces online are not the same as what I saw in the store. (The ones online are more expensive so it must be a slightly different line... I think my 10" skillet was around $25.) Have you used it yet? How's it working? Quote Link to comment Share on other sites More sharing options...
SunnyDays Posted January 21, 2013 Share Posted January 21, 2013 Have you used it yet? How's it working? Yes, I used it for the first time yesterday. Worked great!! I think I'll like it. We need to replace a couple more and I'll probably get more of the same type!! :) Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted January 21, 2013 Share Posted January 21, 2013 I have All Clad, and it is wonderful--very even heat, and a very smooth surface. So you don't have to use the normal amount of fat to prevent sticking, just a little. Something to keep in mind is that it is necessary to reduce the flame a bit with this cookwear as it retains heat well enough to need less input. Quote Link to comment Share on other sites More sharing options...
ChrisB Posted January 21, 2013 Author Share Posted January 21, 2013 Thanks for all these wonderful options!! I usually cook my eggs on a low temp so that shouldn't be an issue with any new cookwear. I already have a few pieces that shouldn't be used on high heat, or at least not right away. Quote Link to comment Share on other sites More sharing options...
Eagle Posted January 21, 2013 Share Posted January 21, 2013 I have two Le Creuset skillets and wouldn't own any other type. They don't require seasoning and can go from cooktop to oven. Quote Link to comment Share on other sites More sharing options...
skimerinkydo Posted January 22, 2013 Share Posted January 22, 2013 I use cast iron. The trick to cooking your eggs is to let it fully heat up on low first and if you turn the egg too soon it can stick but wait a minute and then it won't. Quote Link to comment Share on other sites More sharing options...
ChrisB Posted January 22, 2013 Author Share Posted January 22, 2013 Good to know. Thanks! Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted January 22, 2013 Share Posted January 22, 2013 I you want something that is not non-stick, I'd get a tri-ply. Quote Link to comment Share on other sites More sharing options...
Orthodox6 Posted January 22, 2013 Share Posted January 22, 2013 I use cast iron. The trick to cooking your eggs is to let it fully heat up on low first and if you turn the egg too soon it can stick but wait a minute and then it won't. Going to sound like a carnival barker here, but in blind taste tests, my children unanimously voted for eggs cooked in a cast iron skillet. They insist that the taste simply is superior to any other cooking surface. The non-enamel Lodge pans still are made in the U.S., if that is something important to you. Quote Link to comment Share on other sites More sharing options...
lea_lpz Posted January 22, 2013 Share Posted January 22, 2013 I love my 5 inch lodge cast for grilled cheese and an egg. I got a Fiestaware pan for christmas. It is small pan good for two eggs. I love it. It is a green safe non stick so no nasty stuff. Nothing sticks to it. I found the same thi g 2nd hand at thrift store already broken in! Perfect for eggs for one! I love it! Quote Link to comment Share on other sites More sharing options...
fairfarmhand Posted January 22, 2013 Share Posted January 22, 2013 If you don't have a glass-topped stove, I'd go with a cast iron skillet. Once it's seasoned, nothing sticks. If you do have a glass-top, you might look at a Le Creuset. http://www.amazon.co...uset fr,aps,148 I use cast iron on my glass top all the time. It am very careful. To be honest, though, my stove top looks rough anyway. I do all sorts of forbidden things on it, like canning etc. Quote Link to comment Share on other sites More sharing options...
Orthodox6 Posted January 22, 2013 Share Posted January 22, 2013 I use cast iron on my glass top all the time. It am very careful. To be honest, though, my stove top looks rough anyway. I do all sorts of forbidden things on it, like canning etc. Teach me! Why should cast iron not be used atop a glass surface? Thanks! (Yes, we have a glass cooktop.) OT regarding cookware, but the dumbest purchase I may have made was a "Paula Deene" enamel-lined stockpot. Only after I had it home and had thrown away the receipt, I read in the accompanying papers that the pot should not be used over greater than low heat, because the paint would melt and the pot become stuck to the cooktop. What sort of absurd company would sell a stockpot in which one cannot boil water?! Quote Link to comment Share on other sites More sharing options...
Ali in OR Posted January 22, 2013 Share Posted January 22, 2013 We got a ceramic-lined aeternum skillet for Christmas to replace a non-stick that wasn't non-stick anymore (more like super-stick). We do use a little butter or cooking spray and keep it to medium heat or lower and it has been a dream. It was also pretty cheap. I got a fairly big Lodge cast iron for Christmas last year, and I have to say that the weight of the thing keeps me from using it as much as I thought I would. An egg skillet would of course be smaller and lighter, but I think I still prefer the one I got. Quote Link to comment Share on other sites More sharing options...
fairfarmhand Posted January 22, 2013 Share Posted January 22, 2013 Teach me! Why should cast iron not be used atop a glass surface? Thanks! (Yes, we have a glass cooktop.) Mostly because it is heavy. You don't want to slide it around. Lift it and set it gently. This is not as much of a problem with my little 9 inch pan, but my 14 inch one....I just really have to be careful. you also need to keep your stove top very clean. My stove is a Whirlpool from about 10 years ago. Quote Link to comment Share on other sites More sharing options...
Orthodox6 Posted January 22, 2013 Share Posted January 22, 2013 Mostly because it is heavy. You don't want to slide it around. Lift it and set it gently. This is not as much of a problem with my little 9 inch pan, but my 14 inch one....I just really have to be careful. you also need to keep your stove top very clean. My stove is a Whirlpool from about 10 years ago. Of course! That makes sense! My "work horse" is a 6 qt. enamel-lined Lodge dutch oven. Use it nearly every day. Instinct made me always move it carefully and gently. We have a JennAir cooktop in an island. Not at all my choice; came with the house. I just bought the 5" square iron pan around Christmas. Never had seen one before at the store, so nabbed it. Square fried eggs are cool! :laugh: Quote Link to comment Share on other sites More sharing options...
weaver_67579 Posted January 22, 2013 Share Posted January 22, 2013 I love my LeCrueset and I've had the small skillets nearly 20 years Quote Link to comment Share on other sites More sharing options...
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