Non-Stick & Gastrolux [General]
2007 Feb 7
Well, first things first, you have to make sure that the pans you are going to buy are on a stainless steel base, and not aluminum. Why? Because steel based pans have better heat distribution (better for searing) and not to mention they will not warp. However, there is the odd thick based anodized aluminum pans that are very nice: thick yet light, but they can cost a pretty penny (i am talking upwards of 140$ a pan here).
Now, I am a cooking purist. I have one nonstick pans and I use it for one thing: eggs. Why? Because I am not in the mood to slather mounds of butter all over the bottom of a stainless steel pan every time I want a goat cheese/feta/tomato omelette. If you do enjoy Blackened Catfish, I HIGHLY recommend you do what the "suthenuz" do: use cast iron. If a good quality cast iron pan is properly seasoned and maintained, it's surface is far less sticky than any nonstick pan you will find on the market. I personally have three cast iron pans myself, and one cast iron grill/skillet.
But, that's not the only part. You see, cast iron has this magnificent way of retaining flavour. Everything you cook in cast iron's flavour will stay, and make for one heck of a taste sensation once you fry up you're first steak.
However, if you are a health-freak who insists on everything to sanitized and perfectly clean, cast iron is not for you. See, to develop that "flavour base" as I like to call it, you must never immerse your pan into soapy water, unless of course you have some burned on food residue, then yes, wash away.
But but but, this is about NON STICK cook ware, right? So I personally recommend Victorinox Diamond Non Stick. It actually has bits of crushed diamonds, a 9mm thick anodized aluminum base, and not to mention a nifty 500 degree F proof handle for finishing you're catfish in the oven :)
What makes the Victorinox so special, thought, is the fact that it takes so much abuse and keeps on working. The diamonds in the coating prevent even metal for harming the non stick coating.
I hope I could help :)
Now, I am a cooking purist. I have one nonstick pans and I use it for one thing: eggs. Why? Because I am not in the mood to slather mounds of butter all over the bottom of a stainless steel pan every time I want a goat cheese/feta/tomato omelette. If you do enjoy Blackened Catfish, I HIGHLY recommend you do what the "suthenuz" do: use cast iron. If a good quality cast iron pan is properly seasoned and maintained, it's surface is far less sticky than any nonstick pan you will find on the market. I personally have three cast iron pans myself, and one cast iron grill/skillet.
But, that's not the only part. You see, cast iron has this magnificent way of retaining flavour. Everything you cook in cast iron's flavour will stay, and make for one heck of a taste sensation once you fry up you're first steak.
However, if you are a health-freak who insists on everything to sanitized and perfectly clean, cast iron is not for you. See, to develop that "flavour base" as I like to call it, you must never immerse your pan into soapy water, unless of course you have some burned on food residue, then yes, wash away.
But but but, this is about NON STICK cook ware, right? So I personally recommend Victorinox Diamond Non Stick. It actually has bits of crushed diamonds, a 9mm thick anodized aluminum base, and not to mention a nifty 500 degree F proof handle for finishing you're catfish in the oven :)
What makes the Victorinox so special, thought, is the fact that it takes so much abuse and keeps on working. The diamonds in the coating prevent even metal for harming the non stick coating.
I hope I could help :)
2007 Feb 8
We recently got rid of all of our non-stick and bought stainless steel. (EXPENSIVE!) Maybe it is too soon to tell, but all of the stories about scary chemicals just started to freak me out. We have loved using the stainless, if you heat the pan before you put in the olive oil things don't seem to stick. After a while the non-stick, was stickier than the stainless! I agree with TJ, cast iron pans are great, we have a grill and we use it all of the time.
This is a link to the Marketplace episode that made me throw out our non-stick for good. (I am not trying to dissuade you at all I don't know anything about the product you are asking about, just offering a comment) www.cbc.ca
I hope you find the info that you are looking for. :)
The photo is of the only clean pans we have left... big cooking last night and I am procrastinating on the computer. (I guess I should be washing dishes!)
This is a link to the Marketplace episode that made me throw out our non-stick for good. (I am not trying to dissuade you at all I don't know anything about the product you are asking about, just offering a comment) www.cbc.ca
I hope you find the info that you are looking for. :)
The photo is of the only clean pans we have left... big cooking last night and I am procrastinating on the computer. (I guess I should be washing dishes!)
2007 Feb 8
tnt, I have had the exact same set for about 2 years now, and they're fantastic. If your pan is heated properly, your food should release itself from the pan when it's ready to be turned.
TJ, actually aluminum is a better conductor than stainless. These pans have an aluminum core to help heat distribution, stainless is more durable, which is why the whole pan isn't aluminum.
TJ, actually aluminum is a better conductor than stainless. These pans have an aluminum core to help heat distribution, stainless is more durable, which is why the whole pan isn't aluminum.
2007 Feb 8
I also prefer not-non-stick pans. I don't have a whole collection of matching pans - I'm more of rag-tag kinda girl and have assembled a jumbled collection from all over including some cast iron, some stainless steel, and a couple of non-stick.
For me, one of the things I don't like about non-stick, is that there is no "suc" (the french term for the brown bits) left in the bottom of the pan after searing meat or veg. Suc is essential for making flavourful sauces and I really miss it when using non-stick.
I do like non-stick for eggs however, so I don't have to drown the pan in too much butter - more healthy.
For me, one of the things I don't like about non-stick, is that there is no "suc" (the french term for the brown bits) left in the bottom of the pan after searing meat or veg. Suc is essential for making flavourful sauces and I really miss it when using non-stick.
I do like non-stick for eggs however, so I don't have to drown the pan in too much butter - more healthy.
2007 Feb 8
Thanks everyone. Perhaps I need to learn how to use the pans I have! I have a small, but useful cast iron, that I've had for years, and no doubt has flavours on it from my student days. I also have a stainless steel frypan, with copper core that I almost never use because it's such a pain to keep clean in between uses. I mostly use my, now almost defunct, 7 year old T-Fal non-stick pan for eggs, omelettes, pancakes, and the super quick home-made junkfood of a grilled cheese sandwich (maybe with some herbs from garden cut and thrown in the middle.. mmmmmm).
2007 Feb 9
I was just thinking of asking all you foodies out there about non-stick vs. no non-stick! My bf and I bought a set of pots and pans, SUPER cheap, from one of those stores in the malls, Bentix?? or something like that....anyways, they claimed to be non-stick at first but now they are definintely 'stick' pans!
Great info about people's ideas and preferences about different pans...my mom swears by her cast iron and stainless steel pans. I was worried about going no non-stick for pancakes and eggs but mom assured me her stainless steel does the trick. She still has the same pans that her and dad got as a wedding gift 40 YEARS AGO!! Just have to save up for a good one now!!
p.s. FOOD IS HOT: have you gotten my msg about cooking schools? Does it show up on your profile?? Maybe I didn't do it right...
Great info about people's ideas and preferences about different pans...my mom swears by her cast iron and stainless steel pans. I was worried about going no non-stick for pancakes and eggs but mom assured me her stainless steel does the trick. She still has the same pans that her and dad got as a wedding gift 40 YEARS AGO!! Just have to save up for a good one now!!
p.s. FOOD IS HOT: have you gotten my msg about cooking schools? Does it show up on your profile?? Maybe I didn't do it right...
2007 Feb 9
In the non-stick debate, science definitely has the answer. Cancer.
Don't use 'em. (And I'm a BC survivor who's done a lot of research.)
Same with microwaving in plastic, which, I realized with horror, that I had done for years, unknowingly putting pseudo-estrogens into my body. (My cancer was estrogen-positive.)
I am of the heavy iron pan school for most frying/sauteeing, etc. They are good, cheap, and once seasoned, good for life--provided you don't let them sit around in soap and water.
I'd love to have a really good, heavy-bottomed (copper-bottomed?) stainless steel stock pot, though. Any suggestions?
Don't use 'em. (And I'm a BC survivor who's done a lot of research.)
Same with microwaving in plastic, which, I realized with horror, that I had done for years, unknowingly putting pseudo-estrogens into my body. (My cancer was estrogen-positive.)
I am of the heavy iron pan school for most frying/sauteeing, etc. They are good, cheap, and once seasoned, good for life--provided you don't let them sit around in soap and water.
I'd love to have a really good, heavy-bottomed (copper-bottomed?) stainless steel stock pot, though. Any suggestions?
2007 Feb 9
Hi, foodlover:
I just noticed you said you had to save up for a good iron pan--no, no, they are inexpensive--go and ask at Home Hardware, for instance.
Just remember that the only way they become as good as "non-stick" is that you must season them and keep 'em seasoned (which isn't hard). Then they are beautiful. I can even make a French-style omelette in my 7 inch sloped-sided one, despite the heft.
We bought ours 25 years ago at Ontario Seed Company in Waterloo, which is a Home Hardware now, so you'll have no trouble finding one.
I just noticed you said you had to save up for a good iron pan--no, no, they are inexpensive--go and ask at Home Hardware, for instance.
Just remember that the only way they become as good as "non-stick" is that you must season them and keep 'em seasoned (which isn't hard). Then they are beautiful. I can even make a French-style omelette in my 7 inch sloped-sided one, despite the heft.
We bought ours 25 years ago at Ontario Seed Company in Waterloo, which is a Home Hardware now, so you'll have no trouble finding one.
2007 Feb 9
Yes, I realize that alumnium is a better conductor, but the stainless steel distributes the heats properly. essentially, there are hardly to no hotspots anywhere (on a higher quality pan/pot). food is hot, i like what you said about the "suc" or "font". i always hate cooking at my relatives houses with no sticky stainless carbon laced iron to cook on. and by the way, pete, i forgot to mention. for eggs, I also like to use an inverted cast iron pan. the flat surface is like a skillet. i love it alot :)
and by the way, Glinda (sweet name by the way), if you are going to get a stock pot, a copper base is always nice, but be rady to flip that heavy puppyover every time you use it to keep it looking and performing nicely. I like to get stainless bottomoed pots, pans are mainly copper based, because the pots are a hassle to clean (i find).
and by the way, Glinda (sweet name by the way), if you are going to get a stock pot, a copper base is always nice, but be rady to flip that heavy puppyover every time you use it to keep it looking and performing nicely. I like to get stainless bottomoed pots, pans are mainly copper based, because the pots are a hassle to clean (i find).
2007 Feb 9
I've read about using the bottom of a pan for crepes (and haven't dared tried it, but not for eggs, surely! Wouldn't they slide off? (Or run off before setting, as Fresh Foodie worries.)
I use my 7 inch cast-iron crepe pan without inverting it, but I can swirl the omelette eggs around and use a silicon spatula to flip the semi-congealed eggs over and "roll" them while tilting the pan, onto the plate. It's hefty, though, no question. I do fantasize about a perfect crepe pan.
I use my 7 inch cast-iron crepe pan without inverting it, but I can swirl the omelette eggs around and use a silicon spatula to flip the semi-congealed eggs over and "roll" them while tilting the pan, onto the plate. It's hefty, though, no question. I do fantasize about a perfect crepe pan.
2007 Feb 10
Stirfries, no, because they are, as Glinda said, very heavy. Chunky sauces, maybe, but if there is no protective coating on the cast iron (i.e.: Le Creuset). the actual metal can corrode from the acids in the sauce (I am talking about chunky tomato sauces here). If you want to make a fine cream sauce, there is another no no. Why? Because it will soak up all the flavors from the pan, and your alfredo sauce will end up tasting like a southern cookout in July.
And to answer your concern, Glinda, if the inverted pan is hot enough, the egg will set immediately. If there is some runny egg white, all you have to do is hold it back with the spatula until it sets. :)
And to answer your concern, Glinda, if the inverted pan is hot enough, the egg will set immediately. If there is some runny egg white, all you have to do is hold it back with the spatula until it sets. :)
2007 Feb 12
You are :)
What's great is that the coating is going to repell most flavors and will corrode only after alot of abuse from acids (tomatoes, lemons, etc).
Check out the Glebe Emporium. They have a great selection of Paderno stainless stell if you like the high end stuff. Myself, I like the home brand from Benix and COmpany. It's called umm... Professional Stainless Cookware or something. They have a 25 year guarantee and they take alot of abuse :) A great price also!
What's great is that the coating is going to repell most flavors and will corrode only after alot of abuse from acids (tomatoes, lemons, etc).
Check out the Glebe Emporium. They have a great selection of Paderno stainless stell if you like the high end stuff. Myself, I like the home brand from Benix and COmpany. It's called umm... Professional Stainless Cookware or something. They have a 25 year guarantee and they take alot of abuse :) A great price also!
2007 Feb 18
Not sure if I'm responding in the right place, but this is in response to the Feb 7 query about Gastrolux products. Approx. 3 years ago, I spent approx $400 for one of their large casseroles/pans.
About a year later, the surface had bubbled up like someone with a bad sunburn. Gastrolus warranty? It took me quite some time to research on the Internet where the warranty would be honoured. If you notice on any of the retailer sites for Gastrolux products, they proudly advertize how wonderful the guarantee is but nowhere is it indicated where.
Once I confirmed where to mail the pan to, then I had to pack it (it's the big model) and heave it down to the Post Office. I forget now how much it cost to mail it off to some small town in Quebec but it wasn't cheap. About three weeks later, the PostMan showed up at the front door and asked for $30 COD in exchange for the returned pan. In postage, to exercise the "lifetime" warranty, I've now spent a substantial amount of money and time.
Here we are now in 2007, in the fourth year of the Gastrolux pan. Have you seen the demo where the presenter allows milk/eggs to burn in the pan and it slides right off? Or the one with the simili-IKEA set up with a spatula scraping over and over across the pan? Not my Gastrolux pan! I can't even cook an egg in it anymore. A steak? Maybe if I floated it in a quarter inch of fat maybe!
Once again, I'm on the search for the warranty guys. I found an address on the Internet "ventes@gastrolux.ca" but there is no response to the Emails that I sent searching to confirm whether or not this is the place to once again mail my Gastrolux pan and make the Post Office richer.
All in all, if you want to invest in a pan that should last you a "lifetime", Gastrolux is not the way to go. I have cast iron pans (smaller size though) that have lasted me over fifteen years and they weren't even new when I got them and they didn't cost me $400 + repeated shipping and handling. My mother gave me an omelette pan that she has had for decades: it works perfectly. If the Gastrolux that I have, had retailed for $50 or so, fine, just throw it away when it dies.
I'm obviously very disgruntled about the exorbitantly priced pretentious Gastrolux pan that I purchased. The only good thing about this pan nightmare is that I didn't buy a second one that I was considering at the time.
Raymond
About a year later, the surface had bubbled up like someone with a bad sunburn. Gastrolus warranty? It took me quite some time to research on the Internet where the warranty would be honoured. If you notice on any of the retailer sites for Gastrolux products, they proudly advertize how wonderful the guarantee is but nowhere is it indicated where.
Once I confirmed where to mail the pan to, then I had to pack it (it's the big model) and heave it down to the Post Office. I forget now how much it cost to mail it off to some small town in Quebec but it wasn't cheap. About three weeks later, the PostMan showed up at the front door and asked for $30 COD in exchange for the returned pan. In postage, to exercise the "lifetime" warranty, I've now spent a substantial amount of money and time.
Here we are now in 2007, in the fourth year of the Gastrolux pan. Have you seen the demo where the presenter allows milk/eggs to burn in the pan and it slides right off? Or the one with the simili-IKEA set up with a spatula scraping over and over across the pan? Not my Gastrolux pan! I can't even cook an egg in it anymore. A steak? Maybe if I floated it in a quarter inch of fat maybe!
Once again, I'm on the search for the warranty guys. I found an address on the Internet "ventes@gastrolux.ca" but there is no response to the Emails that I sent searching to confirm whether or not this is the place to once again mail my Gastrolux pan and make the Post Office richer.
All in all, if you want to invest in a pan that should last you a "lifetime", Gastrolux is not the way to go. I have cast iron pans (smaller size though) that have lasted me over fifteen years and they weren't even new when I got them and they didn't cost me $400 + repeated shipping and handling. My mother gave me an omelette pan that she has had for decades: it works perfectly. If the Gastrolux that I have, had retailed for $50 or so, fine, just throw it away when it dies.
I'm obviously very disgruntled about the exorbitantly priced pretentious Gastrolux pan that I purchased. The only good thing about this pan nightmare is that I didn't buy a second one that I was considering at the time.
Raymond
2007 Mar 5
TJ, the Paderno pans you speak of are aluminum foot, not stainless. Aluminum and Copper are the 2 best metals for heat conductivity and even heating. I think you've got your metals mixed up a bit.
For a good non-stick pan without the cancer risk go for anodized aluminum as mentioned below. Loblaw's has a PC brand for about 35 bucks or so which is pretty good.
But as mentioned it's good to have a variety like cast iron, SS and so forth. The thing to look for in cast iron is big handles. We've got a tiny one with a tiny handle that gets WAY TOO HOT! You need to wear an oven mitt when using it on the stove top. We also have a cast iron griddle that is flat on one side, and has ridges on the other side which is great for cooking steaks in the oven.
Note for people who need more iron in the diet (many women), cast iron cookware will give you high quality elemental iron in your diet.
For a good non-stick pan without the cancer risk go for anodized aluminum as mentioned below. Loblaw's has a PC brand for about 35 bucks or so which is pretty good.
But as mentioned it's good to have a variety like cast iron, SS and so forth. The thing to look for in cast iron is big handles. We've got a tiny one with a tiny handle that gets WAY TOO HOT! You need to wear an oven mitt when using it on the stove top. We also have a cast iron griddle that is flat on one side, and has ridges on the other side which is great for cooking steaks in the oven.
Note for people who need more iron in the diet (many women), cast iron cookware will give you high quality elemental iron in your diet.
2007 Mar 5
There is no proven link between aluminum and alzheimers. There was a study back in the 70s or 80s which linked them, but it was later debunked. If you google "aluminum alzheimer" you can read quite a bit. Some sites say it's still prudent to avoid aluminum even though there is no proven link.
So, if you do the reading and believe there is something to worry about (I personally do not), perhaps this quote will set you at ease. :
www.alzheimers.org.uk
quote :
Pans - cooking in uncoated aluminium utensils can increase the amount of aluminium in certain foods such as fruits which are high in acid. Cooking foods in coated, non-stick or hard anodised aluminium pans adds virtually no aluminium to food.
endquote :
So anodized pans leave virtually no aluminum in your food, but even non-anodized only leaves aluminum in your food with high-acids foods (e.g. tomato sauce)
So, if you do the reading and believe there is something to worry about (I personally do not), perhaps this quote will set you at ease. :
www.alzheimers.org.uk
quote :
Pans - cooking in uncoated aluminium utensils can increase the amount of aluminium in certain foods such as fruits which are high in acid. Cooking foods in coated, non-stick or hard anodised aluminium pans adds virtually no aluminium to food.
endquote :
So anodized pans leave virtually no aluminum in your food, but even non-anodized only leaves aluminum in your food with high-acids foods (e.g. tomato sauce)
2007 Mar 12
As a Gastrolux dealer in Canada, I wanted to post a few comments, and welcome the discussions. First, www.activeconcepts.ca is where you can ask/respond/inquire about Gastrolux Cookware, and you will get a response. A quick search in Google within the past 12 months would have brought up the website.
The product is a cast aluminum product, with a non-stick surface refinement (Not Teflon or PFTE). Is it expensive, in relation to other products of good quality, we feel it is not over priced. Regarding the Warranty: 20 Years limited, meaning in the first 5 years if something happens due to manufacturing, and not consumer neglect (keeping it clean as an example), it will be replaced at no cost (except shipping) with a receipt. For years 6-20, it is pro-rated at 1/20th per year since the date of purchase.
It works very well, however with any large manufacturing run, problems can occur. I welcome any feedback, or questions.
The product is a cast aluminum product, with a non-stick surface refinement (Not Teflon or PFTE). Is it expensive, in relation to other products of good quality, we feel it is not over priced. Regarding the Warranty: 20 Years limited, meaning in the first 5 years if something happens due to manufacturing, and not consumer neglect (keeping it clean as an example), it will be replaced at no cost (except shipping) with a receipt. For years 6-20, it is pro-rated at 1/20th per year since the date of purchase.
It works very well, however with any large manufacturing run, problems can occur. I welcome any feedback, or questions.
2007 Mar 13
Grr... big post lost.
Foodlover. For stirfries, get yourself a carbon steel wok.
You can get a 14" at C.A. Paradis for $17.
scrub the heck out of it with a SOS pad, or similar, to get rid of the oil coating from the factory, then heat it up and grease it inside and out, let cool, and repeat, 2-3 times.
cheap. Effective.
TJ, if the pan is hot enough for the egg to set instantly, don't you find it tough and rubbery? I find the eggs end up with that rubbery brown layer, if the pan's that hot.
Plus, then the nicely seasoned interior of my pan is being burnt by the direct heat.
if your cast iron pan gets some real nasty burnt on stuff, buff it off with a balled up paper towel and some coarse salt.
My best iron pans I've aquired when previous tenants left them all crusty in the drawer beneath the stove in apartments I've lived in.
Burn em, buff em, and season em.
Cast Iron is great. Once it's well seasoned, it's like the pan sweats a little grease when it gets hot. I make make pancakes on a dry cast iron pan. my fried eggs however deserve a little butter.
Aluminum conducts heat quickly, but cools quickly as well, making it poor for searing unless you've got a killer stove.
The idea in a layer pot bottom is that aluminum lets the heat from the burner spread over the bottom of the pot, before more slowly conducting up through the stainless...without the stainless layer, you'd just get heat conducted directly upward through the aluminum, same with the stainless alone, but not so much. Multi layer bottoms were real popular for a while, mostly copper/aluminum/stainless/aluminum/stainless, IIRC.
...The ultimate for even heat, but I've never feelt the need to have the heat "that" even.
Foodlover. For stirfries, get yourself a carbon steel wok.
You can get a 14" at C.A. Paradis for $17.
scrub the heck out of it with a SOS pad, or similar, to get rid of the oil coating from the factory, then heat it up and grease it inside and out, let cool, and repeat, 2-3 times.
cheap. Effective.
TJ, if the pan is hot enough for the egg to set instantly, don't you find it tough and rubbery? I find the eggs end up with that rubbery brown layer, if the pan's that hot.
Plus, then the nicely seasoned interior of my pan is being burnt by the direct heat.
if your cast iron pan gets some real nasty burnt on stuff, buff it off with a balled up paper towel and some coarse salt.
My best iron pans I've aquired when previous tenants left them all crusty in the drawer beneath the stove in apartments I've lived in.
Burn em, buff em, and season em.
Cast Iron is great. Once it's well seasoned, it's like the pan sweats a little grease when it gets hot. I make make pancakes on a dry cast iron pan. my fried eggs however deserve a little butter.
Aluminum conducts heat quickly, but cools quickly as well, making it poor for searing unless you've got a killer stove.
The idea in a layer pot bottom is that aluminum lets the heat from the burner spread over the bottom of the pot, before more slowly conducting up through the stainless...without the stainless layer, you'd just get heat conducted directly upward through the aluminum, same with the stainless alone, but not so much. Multi layer bottoms were real popular for a while, mostly copper/aluminum/stainless/aluminum/stainless, IIRC.
...The ultimate for even heat, but I've never feelt the need to have the heat "that" even.
Pete-In-Ottawa
Basically Gastrolux brags that they are the best non-stick cookware, and have been accredited as having no toxic chemicals released from their pans. Presumably this means they don't use PTFE (Teflon) as their non-stick component. Now, in the real world, there is no problem with Teflon non-stick, as long as you don't heat it up too hot. You should not be doing heavy searing with Teflon pans, as it is the high heat that releases the chemicals from it (and also cause it to break down and lose it's non-stickiness).
So, if I was to pay what I presume to be really high prices for Gastrolux, I would want it to be fundamentally better than Teflon pans, which to me means it will take really high searing heat without problem. To put it another way, I'd like to make my Blakened Cajun Halibut on the pan..
Any help or comments appreciated (And this means YOU, 'FOOD is HOT', since you're culinary student and all... )