“My hand me down pan that has been an all time favorite has finally died. There is a chip in the ceramic finish smack in the center of the pan. Suggestions for a favorite SAFE (nontoxic) replacement? What brands of safe (somewhat) nonstick pans do you use? By the way I looked up this brand and it’s from the 1960s, made in Belgium and no longer available.”
So, since my first post about this on FB, I was given a cast iron pan. It has been amazing. While I am nervous about the thought of my kids using it on a glass stove top, my husband and I are really liking how it performs – even on glass!!
I have gotten feed back from friends with pans they love. Here is the list in no particular order….
- Scanpans from William Sonoma
- Geoffrey Zakarian 10” smooth coat skillet from QVC
- Caraway Cookware
- All-Clad nonstick pans. They are safe to use at lower temperatures and work best for some things like eggs and fish. You just have to be willing to replace them when the coating starts to deteriorate.
- All Clad stainless
- Calphalon stainless steel
- Corning ware
Happy to add to the list!
Staub enamel pans are heavy but awesome! My big sauce pot has a black enamel finish on the inside that I love for everything. I would consider a frying pan, but my husband just ordered a 16″ cast iron pan for all things saute or fry. I think he chose Lodge brand. You can do 6 burgers + at once! It comes pre-seasoned and in various sizes. I still use the “copper” pan for eggs.