All Clad or Demeyere nonstick

Anyone have any experience with either an All Clad or Demeyere nonstick skillet? I have a 3 ply stainless All Clad set, but have seen different reviews regarding All Clad's nonstick coating and associated warranty. I know CS uses Demeyere, and the 11" Fry Pan a bit cheaper now on William Sonoma. Thanks!

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JasonWirth_68226

I'm not sure how you narrowed it down to those two (because you already have All-clad?) but I would throw T-Fal in the mix. Non-stick coatings eventually get scratched and wear out so I'd hesitate to spend a lot of money on one. This one on Amazon is $30. You could buy 4 for the price of the Demeyere on sale at $130.

https://smile.amazon.com/T-fal-Resistant-Thermo-Spot-Indicator-Dishwasher/dp/B004WULC56/

Also, I think the advantages you get with bare metal like stainless are greatly diminished with non-stick cookware as you generally don't cook at that high of temperature or are trying to develop a fond.

fisher23

+1 with Jason. I would definitely opt for a less expensive pan. I have All Clad pans and love them, but my non stick wore out long ago. I end up replacing non stick about every year or so. IMHO, don't waste your money on an expensive non stick.

wolfiegirl

I'm with John and Jason.....T-fal is cheaper than All-Clad (and I own a large nonstick All-Clad so I speak from experience), good quality and durable. I bought a set of two at Wally World three or four years ago for about $25 and the pans are as good as they were the day I started using them. For the record, the All-Clad is still kicking too after over ten years of use. But that pan was nearly five times as costly so there ya go. As for Demeyere, I can't speak to the quality but I have no doubt it too is as fine as All-Clad and just as pricey. So it boils down to where you prefer to spend your dollars.

eberlzac

Yeah - I got the 3 ply stainless All Clad set when I moved, since I had no kitchen equipment to speak of on sale, and just started looking around based it. The primary reason I want non-stick is for a quick sear post sous-vied - I did it yesterday with my 10" stainless and it was just a bit messy on the cleanup. I'll try my saute pan next time.

tshewman

Not a fan of non-stick, but use scanpan. Have had to replace it once (guaranteed for life). No nonstick has a healthy coating.

swrotella

Completely agree. I have learned to treat non stick as short-lived and buy fairly inexpensive. However, I am giving Little Griddle ceramic coated aluminum a try. Anyone have experience with this? Especially for searing?

https://www.littlegriddle.com/collections/all/products/anyware-classic-12-ceramic-skillet-red

30 percent discount this weekend with code Holiday16.

eberlzac

Usable life the other aspect of nonstick that I'm wary about. I know that they won't last forever. As for the Little Griddle option, I use induction primarily and would like something compatible with it.

Brandon_Byrd_40557

After cooking with carbon steel for a while, I've resolved to never buy another non-stick pan. Teflon craps out after a year or two (and is much less good after six months or so) so there's not much point in shelling out big bucks for an expensive nonstick pan... unless it's from a company that offers a warranty that will let you replace it every year.
As far as the nonstick goes, I'm a fan of the T-fal; it's inexpensive, top-rated by Cook's Illustrated, and I even bought my mother one for Christmas this year. But carbon steel is basically indestructible, handles high temperatures, sears almost as well as cast iron, and will only get better with age. I'm never going back to Teflon. Ever.

Brandon_Byrd_40557

That's another advantage of carbon steel; it's durable and it works very well with induction.

JasonWirth_68226

What do you mean by "messy on the clean up?" If it is what I think it is, often the "mess" can be turned into a quick, delicious pan sauce. Deglaze the fond with some wine or stock to dissolve the fond and the pan is practically clean.

+1 for @Brandon_Byrd_40557 suggestion for carbon steel. For what you describe it might be a better option.

Lastly, have you considered a torch for the quick finish? Then you don't have to buy another pan and can also make killer creme bruelee as well as s'mores without a campfire.

eberlzac

Not so much the sucs left over, more so the counter/cooktop top with oil everywhere. Funny you mention the torch - it is on my list, but I'm a little hesitant since my apartment doesn't allow open flames. (Probably will get one anyway - it's not a candle).

artstype

T-fal on sale today. Just treat them like carbon or cast iron, wipe and don't wash, or use for very high temp preps and they will last a long time.

https://www.amazon.com/gp/product/B000GWG0T2/ref=ox_sc_act_title_1?tag=slicinc-20&ascsubtag=840ef2c8bbd111e697c3c68e0c0a81510INT&ie=UTF8&psc=1&smid=ATVPDKIKX0DER

JasonWirth_68226

Nice! Thanks for the tip! Now the t-fal : demayer ratio is 6:1.

hairyotter_273859

best non stick pan that I've ever had... my opinion is Scanpan. you can even use metal utensils on it without scratches. Bought the biggest CTX pan they sell about 4-5 years ago at Williams Sonoma. They don't carry it anymore. I don't use non stick very often but at least once a week. The CTX can handle high heat very well. They use something called ceramic titanium coating. I think they claim the non stick coating is harder than stainless steel. Mine still looks brand spanking new. It even came in a sexy black velvet bag.

hairyotter_273859

Check out the Scanpan, it will change everything you ever thought about non stick pans. I agree that carbon steel rocks, I'm a true believer in carbon steel, LOVE the stuff!!! But every now and then you need a good non stick pan. It meets your requirement of a life time warranty. This stuff is like the carbon steel of non stick pans. Seems like CS uses Scanpans in their videos.

hairyotter_273859

Scanpan compatible with induction, dishwasher safe.

hairyotter_273859

Not all non stick pans are short lived... or created equally. The right non stick will last a life time.

hairyotter_273859

Buy the right (probably expensive) non stick pan and you won't have to replace it.

Jack_Mayer_85396

I have several Scanpans and love them! Cooking surface has a lifetime warranty.