A couple of years ago I made a post about this subject and received a few replies. Since then, I have found the answer. I know, I should be using an old cast iron pan, and I do, most of the time. But, sometimes, I want some quick over easy eggs or an omelette and the nonstick pans shine for this. Well, I found the perfect pans at Sam's Club. The Member's Mark pans are fantastic and made in U.S.A.. I have been using them for a year now, and for the money (about $20). You can't go wrong!

tinfoil

And when your not cooking you can make hats.

I like my eggs "over light". That is the white is cooked and the yellow is warm and runny. That is hard to do perfectly when the egg is sticking to the pan. I have several very old non-stick frying pans that the non-stick finish is about worn off. I need new ones. The experts say you need a pan with a non-stick finish that does not leach out some kind of chemical(s) that is bad for your health. My wife bought some kind of copper pans. They are terrible.

i like cast iron. told my wife not to buy anymore nonstick pans, the nonstick wont last. the nonstick on cast iron never wears out. Davexx1, properly cared for cast, eggs like that are not a problem. The skillets never wear out. If you buy new cast you need to polish the inside before use. Or at least sand it down good. Anything you buy new today is unpolished. Polish it up some and season it good your in business.

Danny, a guy can buy polished new cast iron pans that are polished. Wont get them for 25 bucks at the local fleet farm though.

I have a couple of the members mark pans, they are good for the money and I haven't had any issues with the nonstick wearing off.

I wouldn't say they are bvetter than cast.

OK, I'm trying one. I'm working in a town this week thats big enough to have a sams club.


The copper bs, is just that.

I made a couple rules for any new pan I buy. It has to be oven safe and handle needs to be permanently attached. Do the Sams pans fit that bill?

We mainly use all cast iron except fro stainless soup and sauce pots we har had 20 years.

I have some cast that's newer pizza pan, bread loaf pans, and a lot that was my great grandmother's. It never wears out. I like the old stuff better. Its thinner, lighter, and smoother than the new stuff I may try the sanding it down.

Properly season and maintained cast is hard to get an eeg to stick in an very fast on clean up. It took some years to teach this to the wife now she is hooked on it. Since she cooks 3 meals a day from scratch, everything bread pizza, cinnamon rolls, waffles, no box mix at all in our house. Well If I see a pro I see what works for them and usually follow suit.

My wife wont use cast because she says they are too heavy . I think im going to get her some carbon steal pan like they use in many restaurants . They have many of the characteristics of cast without the weight and most are oven safe . They require the same seasoning and cleaning techniques as cast and have no coating .

TRAMONTINA....Priced well, lasts a long time.

Take any quality SS pan then polish it with an automotive buffing wheel and compound. Never use metal utensils in it. Your grandkids will still be using, and loving, it.

TRAMONTINA

I got one -- use it every day for eggs. Best non stick I I ever bought.