Non-Stick Cookware Vollrath

LTH,

A couple of weeks ago, in a moment of weakness, I bought a non-stick Vollrath fry pan from Costco. I haven't owned a piece of non-stick for years as, sooner, rather than later, I end up with little flakes of non-stick magic in my teeth, even with the more expensive types.

Costco/Vollrath had a demo going, fast talking barker with head-set microphone, omelets flying in the air, melted cheese sliding from the pan slick as a Hot Doug's duck fat fry, crowd gathered, hard to resist.

My defenses were at low ebb, having flown back on a very early flight that morning, but the darn thing seemed to work well, irrespective of circus atmosphere. I turned to my wife, hoping for a source of reason, but, having been on the same ungodly early flight, she was just as susceptible.

Luckily I retained a wee bit of impulse control and managed to buy only 1, a 10-inch fry-pan, but now, weeks later, I'm almost sorry I didn't purchase a few. The darn thing works great for eggs and omelets. Heats evenly, retains heat well, still slick as a hummingbirds beak, just as advertised.

Frankly, while I am enjoying the pan for now, I have no expectation it will last more than a year, even keeping metal out of the pan. Also, non-stick is not good for steaks and chops, anything were you want to develop sticky bits of goodness, fond, for sauce.

Negatives aside, $49 for my 10-inch Vollrath non-stick seemed a good idea this morning when I made a perfect omelet.

Enjoy,
Gary

Gary:

Those Vollrath pans look great but I can't afford to spend that much on non-stick. They don't last long enough to justify too high a price. As long as the bottom is reasonably heavy, most mid-price ones I've had have done the job well enough. I swear by them for eggs and there are lots of other little cooking chores I use them for. I agree too that steaks etc. don't belong on Teflon but my big non-stick pan is where all my meatballs stop before relocating to digestive tracts. With high heat they brown nicely and I don't have to worry about having my balls busted by an uncooperative cooking device.

Antonius

The Farberware Millennium non-stick, cooks illustrated's favorite nonstick, is $22 for a 10" and $29 for a 12" on amazon. I've got one, and it's an exceptionally good nonstick pan. Very heavy bottomed and a slick, seemingly durable, nonstick surface.

I don't use it much, mostly because I rarely cook things requiring nonstick, but it's never failed me yet. And the price is right.

Mine is going on two years and looks and works like new.

-ed

I've got three nonstick items -- 1 qt Wearever saucepan, 2 qt All-Clad chefs pan, 12" Wearever saute pan -- and like all of them for very specific purposes. The saucepan is perfect for steaming smal amounts, and the saute pan's sides are high enough for panfrying. (They're about four years old.) The chef's pan (about 2 1/2 years old) is my go-to pan for eggs, and it's also perfect for rice, couscous, and other grains of that ilk.

I've read that high heat is nonstick's enemy -- if you aren't otherwise scratching or abusing the surface, high heat is ostensibly a cause of flaking. I can't say it's the reason my nonstick lasts so long but it is true that I don't ever go above medium with it.

I would never want a whole set of non-stick cookware but I find my medium size omelet pan invaluable. It's a heavy weight aluminum commercial pan I bought at Zabar's maybe 10 years ago for about $20 and it's still going strong.

I would hesitate to spend a lot for non-stick cookware because, although the coatings are much improved, their lifetime is limited. I'm not sure how widely known it is but it's possible to get cookware recoated. There's an interesting company in Oregon that claims to apply a thicker and longer-lasting coating than the original (and is willing to take very small orders). If you have an expensive damaged pan it's worth considering. I haven't used this service. Does anyone have experience with them?

Continental Coating Corporation
20757 SW 105th Av
PO Box 927
Tualatin OR 97062
503-692-3400
http://www.frypanman.com/teflon-recoating_intro.html

Sort of along the same lines, there seems to be a retinning factory in Chicago, for those who need to have their copper cookware relined. It's in the Back of the Yards neighborhood, not far from Restaurante Oaxaca. I've passed by it numerous times and it seems to still be in business (or at least the signs remain up). Anyone know more about this place?

Archer Tinning & Retinning
1019 W 47th St
Chicago
773-927-7240

Antonius wrote:As long as the bottom is reasonably heavy, most mid-price ones I've had have done the job well enough.
<snip>
With high heat they brown nicely and I don't have to worry about having my balls busted by an uncooperative cooking device.

Antonius,
What I like about the Vollrath is it's heavy, not cast iron heavy, but substantially heavier than most non-stick. Holds the heat well and is, hopefully, less susceptible to warping than non-stick I've owned in the past. I've read, as Bob S mentioned, that "high heat is nonstick's enemy" and IIRC I've warped a few that way myself.

While the Costco Vollrath wasn't cheap, it's half the price of All-Clad or comparable non-stick. I'm not trying to oversell the Vollrath non-stick, I's not like I plan on trading in my All-Clad LTD, 12-inch Lodge perfectly broken in cast iron or any of the other cookware I own. Just one more tool to use in the kitchen.

Think I'll go make a batch of Hammond's Egg's in Purgatory.

Enjoy,
Gary

gleam wrote:The Farberware Millennium non-stick, cooks illustrated's favorite nonstick
<snip>

Ed,

I, as you seem to, put a lot of credence in Cook's Illustrated's recommendations. I went to 3-4 likely stores, even ~shudder~ Bed Bath and Beyond, but could not find a Millennium non-stick for sale.

I could have ordered it online, but cookware is one of those things I like to hold in my hand before purchasing. I still haven't happened across one, out of curiosity, did you purchase yours in a brick and mortar store or online?

Enjoy,
Gary

I'll add my voice to the recommendation for commercial non-stick pans. I have an 8" and 10" that I got from Don that I'm happy with; don't think either of them was over $25. They're heavy aluminum and so far the non-stick coating as stayed put.

My omlettes, however, are made in my sacred cast iron omlette pan. Nothing else ever gets made in that pan.

Giovanna

G Wiv wrote:

gleam wrote:The Farberware Millennium non-stick, cooks illustrated's favorite nonstick
<snip>

Ed,

I, as you seem to, put a lot of credence in Cook's Illustrated's recommendations. I went to 3-4 likely stores, even ~shudder~ Bed Bath and Beyond, but could not find a Millennium non-stick for sale.

I could have ordered it online, but cookware is one of those things I like to hold in my hand before purchasing. I still haven't happened across one, out of curiosity, did you purchase yours in a brick and mortar store or online?

Enjoy,
Gary

Online..

You may be able to buy it from somewhere like Target's online store (which is just a rebranded Amazon) and then return it to the store if it doesn't feel right, though.

-ed

Having just ordered all my new pots and pans without putting them in my hands (despite the fact that I wasn't ordering All-Clad because I had put them in my hands) I sympathise. On the other hand, for $22, it's not quite the same committment as several hundred dollars would be.
And you're welcome to stop by south Oak Park and heft mine, or tell Ed or me to bring ours to the next LTH event.

On the original thread, a friend just bought the whole Vollrath set at Costco. It's very nice and has the advantage my Beligue doesn't have of actually being made in the U.S. If I wanted a non-stick set, that's probably what I'd buy.

G Wiv wrote:Frankly, while I am enjoying the pan for now, I have no expectation it will last more than a year

LTH,

I should open up a psychic network for kitchen equipment, just about 1-year to the day my Vollrath 10-inch pan is showing scratches in the non-stick surface, thus beginning it's quick descent into uselessness.

While I've gotten good use from the pan over the last year, I doubt I'll be buying another $50 pan that only lasts 12-months.

Enjoy,
Gary

G Wiv wrote:I should open up a psychic network for kitchen equipment, just about 1-year to the day my Vollrath 10-inch pan is showing scratches in the non-stick surface, thus beginning it's quick descent into uselessness.

While I've gotten good use from the pan over the last year, I doubt I'll be buying another $50 pan that only lasts 12-months.

As long as the coating isn't actually flaking off and getting in your food, a few scratches won't hurt.

I'm still using some nonstick cookware my husband owned before we were married 20 years ago -- and I wash it in the dishwasher. It's scratched and a bit discolored and the nonstick qualities aren't as slick as they were when it was new (nor as good as newer technology) but I actually like it a bit better for some uses. You can get some of that nice brown fond, without needing huge amounts of elbow grease to clean the pan. This ancient set is the remains of one made by West Bend, but no longer manufactured. However, I've seen similar ones for sale from Regal Ware and others.

For good conductivity in pans that don't warp and are relatively inexpensive, look for cast aluminum. (I adore my All-Clad pan, but it cost a mint, even at a discount house.) Another feature I like about cast aluminum is that the pans are thick without being heavy.

I also like the Wearever nonstick fry pans meant for restaurant use, but they do warp.

Besides frying and omelet pans, I find it useful to have at least one nonstick saucepan and a dutch oven, for sticky sauces, candymaking and the like. Life is too short to spend scrubbing pots.

About a dozen years ago I started using non-stick skillets for all my non-fond frying/sauteing. I usually bought cheap-ish, but very heavy 8" 10" and 12" skillets, usually from Meyer. After 18 months or so I'd replace them when they started to lose their slickness.

Last Feb Kohl's put Calphalon Anodized open stock on sale. I bought an 8" for $24.95, just to try it out. I *really* liked the skillet: it just felt great in the hand, balanced, and stuff--eggs, for example--didn't stick. Not as heavy as the cheapies I'd been using, but awfully nice heat-properties anyway.

The 8" is still nice and slick, doesn't seem to have lost a bit in that category. Just a couple of months ago I replaced my 10" with the Calphalon when Kohl's put them on sale again.

I really like this cookware. Obviously it doesn't replace the All-clad and the Tramontina skillets, but it does have an important role to play in my kitchen.

Geo

Link calphalon anodized

Tramontina_Kitchen_Cookware_Professional_Gourmet_Openstock_cookware.html

My 3 year old farberware millennium nonstick 12" skillet, which has served me well, is showing some scratches. It still seems to work perfectly, but I'm a little concerned about it.

My concern is primarily because the skillet I have has been replaced by one with a "soft-touch" handle. My version is oven-safe to 500 degrees, which I've taken great advantage of. The replacement is only oven-safe to 350.

It's a shame, because I'm really, really fond of the skillet. It's very heavy and heats very evenly. It even browns skin-on chicken rather nicely. I'm hoping I can find a suitable replacement if this one kicks the bucket, but I'm not all that optimistic. Especially not one that was as great a deal ($30) as this one.

Sigh.


Also, I have one of the Calphalon hard-anodized 12" "everyday" pans. I use it about once every 3 months. Between the 12" all clad stainless skillet and the farberware, it's just not a good enough pan to use. I find food sticks to it more, and the lack of a long handle is annoying..

gleam wrote:My 3 year old farberware millennium nonstick 12" skillet, which has served me well, is showing some scratches. . . . It's a shame, because I'm really, really fond of the skillet. . . . I'm hoping I can find a suitable replacement if this one kicks the bucket, but I'm not all that optimistic. Especially not one that was as great a deal ($30) as this one.

Have you considered getting it re-coated? See the link to Continental Coatings, above. Even with postage it should be under $30. I still haven’t heard any firsthand reports about their service. Feel like being a guinea pig?

I recently picked up a 12" Emerilware non-stick frypan at HomeGoods for $24.99. The Emerilware non-stick line is made by All-Clad and is basically All-Clad LTD with different (cheaper) handles and lids.

HomeGoods is a TJX store, so you might find the same pan at Marshall's or TJ Maxx...

Mark

My wife picked up some Emeril skillets and a saucepan there (not non-stick). Other than cringing when I saw his name coming into my house (I felt somewhat chad-like), they are really nice pans. I haven't found any difference in performance between those and my All-Clad cookware.

I threw away all my nonstick pans a number of years ago after I noticed that they emit poisonous fumes at high temps and the coating chipped off. Anyway, I've noticed a new spate of ads lately for "green" nonstick cookware that supposedly does not contain the dangerous coatings used by the previous generation. Some mention ceramics. Anyway, what's the scoop on these pans? Are they any good, or no? I long for days when I could cook some bacon and eggs without ending up with a difficult to clean pan.

Cogito wrote:I threw away all my nonstick pans a number of years ago after I noticed that they emit poisonous fumes at high temps and the coating chipped off. Anyway, I've noticed a new spate of ads lately for "green" nonstick cookware that supposedly does not contain the dangerous coatings used by the previous generation. Some mention ceramics. Anyway, what's the scoop on these pans? Are they any good, or no? I long for days when I could cook some bacon and eggs without ending up with a difficult to clean pan.

Cast iron works for me. Seems pretty green if you consider the pans will last nearly forever if properly taken care of.

Cooks Illustrated looked into these pans and did not like them. See http://www.cooksillustrated.com/equipme ... ocid=12957

Note that non-stick pans that use teflon are generally fine as long as you (a) do not heat them too high (660 degrees) - i.e. don't preheat them too long without anything in the pan; and (b) throw them away when the coating begins to chip off. For this reason, I stick to cheap (under $30) aluminum non-stick pans from restaurant supply stores. Vollrath is my favorite and is available at Northwestern Cutlery.

Note that cast iron is not a great substitute for a non-stick pan. First, a lot of applications in which you'd use a non-stick pan require a lighter pan that is highly responsive to the heat level. Aluminum is perfect for this. Cast iron is the worst because it is heavy and heats/cools slowly. Don't get me wrong: I have a lot of cast iron pans and I love them. They are great for pan frying and pan roasting. Second, the difference in stickiness between teflon and a well-seasoned cast iron pan is immense. If you use enough fat, pre-heat your pan, and give the pan a shake when the food hits the pan, then just about all foods will not stick to most pans, whether they are cast iron, copper, or stainless steel. I've been making fish in my stainless steel clad pan and bragging to my wife (who is not that impressed) that the fish rarely sticks to the pan. This is because of the technique, not the pan. The point is that if you really need a pan to be non-stick - think scrambled eggs - don't expect a well-seasoned cast iron pan to be a great substitute for teflon.

Right - I think there is some truth to the idea that was floating around when non-stick pans first became widely available: they allow for lower-fat cooking. I've never been successful with no-fat cooking in a non-stick (probably because I never bothered, I mean, if you can't butter your eggs a bit why even eat them, right?) but the amount of fat it takes to fry eggs in a cast iron pan is considerable: you really need them to be floating on the oil. Even if you drain them, it still means a higher-fat dish.

Not to say that I think nonstick has revolutionized cooking or eliminated obesity or anything, more that I like the slightly lighter versions of saute that I'm able to do with them, particularly with eggs and also with delicate greens. It is crucial, however, to follow the instructions above, particularly if you have birds in the house: the gas from overheated non-stick pans can kill a parakeet (if you are careful, even your birdies are safe, though.) It is interesting to note in this article, however, that any skillet preheated with fat (elsewhere it mentions self-cleaning ovens) can produce gases that are dangerous to birds, so despite the alarming caveat, it's important to remember that birds are not the same as human beings.

Darren72 wrote:
Note that cast iron is not a great substitute for a non-stick pan.

True, but for the application mentioned - bacon and eggs - it's hard to think of a better choice than cast iron. It's been used for that for a hundred years or more. And sometimes with the same skillet.