Let's talk about frying pans, since I need a new one.

I'd reccommend good ol' cast iron. It's very versatile, hard to hurt. My Mom likes to cook meals by putting everything in the pan and placing it inside the oven (since there's no part of it that'll melt in there)...and really, it's not that hard to clean. Eggs won't stick if you add the appropriate amount of oil in there, beforehand, either. I'm not sure what sort of pans I'll end up with. I tend to be stuck with whatever's cheapest. Augh, I hope I don't get teflon. I don't like glass either, 'cause it's easy to hurt out here in the middle of nowhere _

Boy, can I relate to this question. The teflon pans have always bothered me for the same reason. I have considered some coated pans put out by www.hsn.com but I am not sure about them yet. I think they are part of the Command Performance Line only coated. I have resorted to Command Performance Gold pans and using a little coconut oil to cook eggs. These pans are Stainless Steel with an aluminum piece sandwiched under the pan for even heating. They work well and clean well as long as you don't turn the burner up too high. They also have glass lids. The only drawback is it really gets some getting used to and they still are not as easy to clean as a teflon pan (but come close). I think they are a healthier pan to use, though. My mother-in-law loved her iron skillets and took very good care of them. They were great because she really seasoned them well. This meant that most items just slid right out of the pan easily. You can not soak cast iron or use steel wool or you may see rust develop in the pan.

We've had Farberware too and they all seem to peel and get nasty after about a year or so. Last year we got an expensive T Fal pan for $25 and it is already starting to darken and peel around the edges, so I don't know what to tell you, we are in the same situation! All I know is I love Teflon coated pans and will only use them but like you I need to find one that lasts!

I was using teflon in the 1970's. My frypan went like yours after 8 years. And a big casserole that I was hardly using went the same way. I now use French Enamel. Expensive... but it has a 25 years guarantie. The brand is "Le Creuset". I also use some cheap pans made in france. TEFAL Durabase. You get three years out of them.

I just got a Langostina Coated pan with my Sears gift card. It does not have a glass lid, but it will last for 25 years. I had another coated pan that I got from Canadian Tire, that had a glass lid, but it was not designed for flat topped stoves. It does work. I like Langostina. But you have to make sure that you do not turn the temperature over medium and the highest you can use it in the oven is 350 degrees. Also if you use it in the oven, make sure the handle is metal and also so it will not break off, make sure the handle is welded straight through. Also I was told, that you spray the pan with Pam before you put it on the element. I say lots of T-Fal and they are not heavy enough for me, and some do not have a permanent coating and it eventually wears off.

The handles fall off my pans with shocking regularity. At the moment my two favourite frying pans are missing them. You have to grab them with a tea towel to protect your hand! But I like the pans, so I haven't replaced them yet! When I'm rich (?!!!!) I'm going to buy myself a really expensive, decent set of pans and cookware. I think it's one thing where you get what you pay for.

I bought a frying pan at a thrift store that is from France and it's the best one I've ever had! It has square ridges and also some teflon or teflon like coating that seems to hold up very well. I think the coating is thinner as the small squares help to prevent sticking.

I've had lots of pans over the years, including Caphalon ones, and none of them hold up very well. Instead I would suggest cast iron. You can even get them pre-seasoned now, or you can season them yourself. Once they become well seasoned, nothing will stick, and they will last forever. I remember my grandmother using them when I was little. They were heavy, but they did an excellent job of cooking everything. If you live anywhere near South Pittsburg, TN, the Lodge cast iron foundry is there, and they have an outlet store where you can get any cast iron pan you could want for really good prices. I lived in that area for a few years, and during that time I picked up several of their pans which I still use.

I haven't had really good results with any that I have tried. They all give out after a few months I think, and I am becomoning more and more concerned with what it does to us to ingest that stuff. This is not a place to save money. Get the best quality you can find.

The key to non-stick eggs in stainless steel, cast iron, glass, and enamel pans is actually simple - heat the pan FIRST. Only add the eggs after the pan has gotten hot and the eggs don't stick! I learned this trick from a cooking show several years ago (I can't remember which chef) and it works great.

Well.I like non stick pans made in our country.My aunt was using them for years and they are very good.So i opted for it and never had a problem.Happy mylotting.

i have 2 that are my fav only because i had them for 3 years and they are still in good condition the one is big and my husband got it for me it was a pretty penny it cost $80 its a restraunt style one , i would like to get more but they just cost to much money.

Hi Dragon! I hope I can help you with this dilemma. I used to go through non-stick pans at about the same rate as you, and I was getting really frustrated! I was buying good pans and they would be scratched in just a few months. Here is what I did to remedy the problem. First, I went to Bed Bath and Beyond and bought a $15.00 non-stick fry pan. The brand was Everday Living or something like that. It was basic level. Next I went to a different isle at BBY and bought SILICONE spatulas. I will never use any other kind EVER AGAIN on my non-stick! Finally I only use Dobie sponges on my pan. You can find them at Walmart or anywhere else. The upshot of this is that I have had this reasonably cheap pan for about 5-6 months now, and it looks like it is brand spankin' new! I am really happy that I found a solution to this expensive problem, and i hoipe I helped. have a great day!