Adjusting to using the non-stick when they say never set the heat more than a medium. What about boiling water in them or searing a steak?
1424686
Well, they are still non stick, just not Teflon but anodized. The surface does not scratch-even though they say you can use metal utensils, I do not and never put them in a dishwasher either. I have 2 older skillets that are Analon and their surfaces are still perfect and fabulous. I have an electric cooktop, so I mostly start on med-high to medium and adjust from there. They are the most fantastic set of pans I have ever owned, and I've owned bunches! If they are good enough for Top Chef, they are good enough for me! You will not be disappointed.
1416993
I think that depends slightly on the level of heat that you're using. I use them on an electric range, and if you crank it up to full, they can get a bit uncomfortable to handle. They don't burn you just by touching them, but you'd grab a towel or mitt before picking it up. Otherwise they don't get particularly hot, and I pick up the pan to stir things without any problems (even at about 3/4 heat, which is the highest I usually ever go).
1634685
I have had no problem with the nonstick, but I also use a little bit of butter or spray in it. I don't cook food in it alone.
756814
High heat on any pan other than cast iron is not the best for them and your food.I have not had this problem with the handle getting to hot to handle.
2278631
the mfgr recommends that you not do that. they recommend using a single hot plate rather than a ceramic stove top. that is what i did.
617846
They do last better with lower heats. I have one pan I use to boil water. It eventually ruins the nonstick finish, but it's just one pan...the others are still like new.
1775100
not at all! That's one of the things I love about these pans.......have a whole set & use them every day. And, clean up is super easy.......just use lower heat than you're used to.
399066
Short answer: Yep.Longer answer: Yep. Just keep the heat on medium-low, and wait for the pan to heat up.
811515
They are EXCELLENT, but don't force them. I've used them on the CHEAPEST non-stick on high heat (because Pakistani food is cooked on very high heat) and its been fine:) Happy cooking....
1705157
What I have found with all non stick pan is that you can only cook in med heat. Any higher and the coating starts to slowly come off which make it ineffective.
141352
I've not had this problem with mine and I've had it for awhile now. I've found it to be a good, high quality item. That said, I don't cook anything higher than medium heat.
1224144
Here's what I remember from mine: Don't use any abrasive cleansers or scrubbers (not needed anyway because things don't stick), don't plunge the hot pan into cold water, use medium heat or less, and don't store pans on top of it unless you use the pad they provide. Oh, and no metal utensils to be used inside the pan. It's holding up very well for me - a couple of months now and no signs of wear.
789278
Like Teflon-coated pans, ceramic coated ones should not be used above medium heat. They are great for cooking egg and other "delicate" dishes using low to medium-low heat. To cook meats where higher heats are desired, I would recommend going back to your iron skillet. Higher heats will rapidly degrade the coating's non-stick properties. We have a ceramic pan of a different manufacturer that is several years old. The surface still feels smooth like the day we bought it, but there is no temperature low enough to keep eggs from sticking and sticking hard. Kind of ruins the omelet!
1111804
Very. I find I have to cook low and slow. Without a not stick coating it heats up so quickly food will burn. So low and slow is the way to go.
1875632
I don't know, but the point is to get them seasoned so that you don't need non-stick spray. That said, you will want to use some oil each time you cook. It's not a fat-free experience like Teflon can be (at least for the few weeks before the Teflon gets scratched and goes bad).
418994
There is no reason to, it is super conductive. I was using the medium pot on low the other day and the food inside was boiling - not just simmering. If you do use high heat the bottom of the pot/pan will oxidize leaving all sorts of fun colors (this is not harmful to your food, but probably not good for the pan in the long term.) Medium high is plenty high for boiling water, and medium is plenty high for cooking food.
1813741
Absolutely, but a reminder most of the new cookware is to be used as directed. They do NOT have to be on the highest heat, mainly because you boil the nutrition out of anything you are cooking. Bring your product to a boil and turn down the heat.Incidentally, I have a glass top stove.Happy CookingJ.