Reddit mentions of T-fal 2100086427 E93805 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 10.5-Inch, Black

I purchased this recently:

http://www.amazon.com/gp/product/B000GWK2X2/ref=oh_details_o03_s00_i00?ie=UTF8&psc=1

I've had it for six months or so and the nonstick coating is holding strong, I never use anything metal in it and mostly use it for cooking eggs, but it's great. Best nonstick pan I've ever had.

Fair enough.

So as a premise, I'm going to give you the /r/cooking answer (which I'd argue is the 'right' answer,) but a lot (most?) people in the US use a non stick for just about everything. Then again, most people cook bad food, so...

Anyway:

>for things like eggs, bacon, burgers etc

So right there I'd stop you and say that a true non-stick (either a Teflon pan or anodized / ceramic) is really best just for things like eggs, melty cheese, etc. Some people (rightfully) claim that eggs can be cooked in a really well seasoned cast-iron; they sort of can, but you have to use so much grease I argue it's more shallow frying than anything else. Properly cooking eggs in a true non-stick pan, like a Teflon coated pan, requires zero butter / cooking spray, etc. You actually shouldn't use it.

For things like burgers, bacon, etc, most of us would argue for either stainless steel (my preference) or cast iron. Cast iron (CI from now on) has some advantages, mainly relating to heat retention for giving awesome sears (like on a steak.) Stainless Steel (SS) can also do that pretty darn well, but not quite as well as CI. SS has the advantage of being more 'reactive;' If you turn the heat up or down, the pan reacts much faster than CI. CI is a diesel truck, SS is a Chevy 2500.

Neither SS or CI 'stick' when 1) properly heated and 2) properly used. Most people just don't know how to properly cook with those types of pans. Start here, and watch this vid on how to properly heat a SS pan. If you do that (and it's actually super easy once you've done it a few times,) you're 80% of the way there. So then your pan is hot, and you put in some oil (I prefer canola.) From then, your meat (like chicken breast, bacon, burgers, steak) goes in the pan and you don't touch it! If you put it in, and then 30 seconds later get all grabby-pokey-lifty, you're going to get really grumpy that that idiot on the internet convinced you to use SS, because it's going to be very stuck to the pan. If you're patient, and simply wait, the meat will get a perfect sear, and release on it's own in about 3-4:00. From there, give it a flip and repeat.

Here's where the advantages of stainless really shine: So after you've seared both sides (let's say of your chicken) you pop the whole pan in the oven for about 13 minutes or so to finish cooking the meat to the desired temp. Then you pull the pan out of the oven, pull the meat out to rest, and then deglaze your pan, toss in some chopped shallot or onion and garlic and maybe mushrooms, let it reduce aminute or two, holy crap get ready to blow the minds of anyone you're cooking for. Drizzle the sauce over your now sliced chicken, BAM.

So that was a bit of a divergent answer, but I felt it was important. When evaluating cookwear, it's not so much just a matter of 'Can this pan cook things,' it's more a matter of 'How do you use your cookwear to get the results you want.


If what you want is a properly good non-stick pan for eggs and cheesy stuff and omelettes, buy this. That'll last 2-3 years if you treat it well (ONLY wash with a washcloth, non-stick safe utensils, etc) For all your other stuff, I'd suggest a tri-ply stainless steel pan, like this or if it's in your budget, All Clad really sets the standard. This guy in 10 or 12" is pretty much the default CI pan for most people.


Feel free to ask questions. As for the pans you mentioned: I've seen really, really mixed reviews on them. I've never cooked with them, but I've handled them and they seem extremely light and thin (that means hotspots, inconsistent heating, and crazy fast reactivity (temps varyingw ildly up and down.) They seem to be jack of all trades masters of none, and I'd personally pass.

https://www.amazon.com/T-fal-2100086427-Professional-Thermo-Spot-10-25-Inch/dp/B000GWK2X2/ref=sr_1_3?keywords=10+inch+teflon+pan&qid=1558547085&s=gateway&sr=8-3 is one,

https://www.amazon.com/T-fal-2100086427-Professional-Thermo-Spot-10-25-Inch/dp/B000GWK2X2/ref=sr_1_3?keywords=10+inch+teflon+pan&qid=1558547085&s=gateway&sr=8-3 is another.

They don't use the word "teflon." I suspect a lot of folks are running away from the word because of marketing, which is a bit silly, but I feel completely comfortable telling you that's teflon.

Here's a link to the recipe: https://kickassbaker.com/cauliflower-crust-breakfast-pizza/

INGREDIENTS

• 1 frozen prepared plain cauliflower pizza crust, such as Caulipower or Trader Joe’s
  
• 6 large organic free range eggs, lightly beaten
  
• 3 tablespoons full-fat coconut milk
  
• sea salt and pepper, to taste
  
• 1 tablespoon ghee
  
• 6 slices nitrate-free bacon or turkey bacon, cooked, drained, and crumbled
  
• ½ cup shredded parmesan cheese or dairy-free cheese
  
  

  INSTRUCTIONS
  

  
  

1. Bake Crust: Preheat oven to 425ºF. Place frozen cauliflower crust on a baking sheet. Bake 12-13 minutes, or until lightly browned. Remove from the oven and set aside
   
2. Prepare Eggs: In a medium bowl, whisk together eggs and coconut milk. Season with salt and pepper. In a large skillet, melt the ghee over medium heat. Add eggs and scramble over medium heat until set. Spoon cooked eggs evenly over cauliflower crust. Sprinkle with bacon and top with cheese. Return to oven and bake for 5-7 minutes, or until cheese is melted. Remove from oven and cut into slices

If you have the means I'd swap it for this. https://www.amazon.com/dp/B000GWK2X2/ref=cm_sw_r_cp_apa_uOJlybTAW02QW

Or better cast iron. Teflon is inert but also a carcinogen.