I wonder if anyone has ever tried that with New Jersey pork roll.
ETA: Yep, they have.
9 Likes
Once you get through the can, it gets easier!
9 Likes
I have an over abundance of mint and oregano. I think this is natureâs way of telling me to make mojo porkâŚ
12 Likes
I had a pretty nice set of Circulon pans i had gotten on clearance ages ago, pretty thick metal but theyâve been scratched up and banged up and for non-stick youâre supposed to stop using them which i havenât. Just got delivered a new set of stainless steel Tramontina pots and pans. Really looking forward to using them, just handling everything while unboxing got me pretty jazzed up 
18 Likes
Our set of Circulon is very old and scratched up but the brochure said theyâll last a lifetime and Iâm holding them to it.
5 Likes
I would like to as well but you know. Teflon ainât good for you.
8 Likes
Itâs Teflon, it slides right on through.
I thought Teflon was non toxic if you ingested a flake or two.
At least thatâs what the googles told me.
4 Likes
I think my main objection these days to non-stick cookware is that most of it is essentially disposable. I donât care what guarantees they give, or what specific nonstick coating they use, eventually, it will have scratches and nicks and then it wonât be nonstick. So then you have to throw it away and replace it. And I just want to try to avoid that. Cookware should last a lifetime.
I have some good stainless cookware, but I honestly donât like to use it for things likely to stick. I mean, itâs cleanable, but it will take some elbow grease if something gets stuck badly, especially if itâs burnt. I have a carbon steel frying pan, which Iâm still trying to decide if I like. Itâs well seasoned and well used at this point, but itâs not really no stick. And unlike cast iron, you basically have to reseason it with every use. Itâs also almost as heavy as cast iron. I really need a slightly larger frying pan than that one, and I hate it, but Iâm actually considering a nonstick pan.
6 Likes
We bought a tabletop induction cooktop for our rv.
We also bought two Gotham Steel nonstick pans, a giant fry pan and a big sauce pan.
Those really live up to the commercials. They have some sort of ceramic coating on a stainless steel body with a thick induction base.
We rarely use any oil or spray, nothing sticks to them and cleanup is a piece of paper towel which is nice when conserving water.
So far not a single scratch.
6 Likes
Itâs a PFAS, so donât trust that.
4 Likes
He lost me at âcoat in teriyakiâ. If you have to do that, itâs too bland for musabi.
4 Likes
A component of it are classed as forever chemicals so overall itâs just not worth keeping. Yeah it wonât kill you, but itâs also not good for you and everyone else youâre cooking for.
I do love my Circulon pans but iâve made the hard choice to do away with my non-stick set. I might get a separate ceramic pan for applications where i need some extra insurance on the non-stick needs, from what iâve read theyâre not as great as teflon and similar products but it gets you most of the way there. I dunno 
8 Likes
Iâve switched to using cast iron or stainless pretty much exclusively. The chemistry of food and cookware is complex, but I figure rust and carbonized food remnants is the devil we know. I donât trust the non stick coatings.
6 Likes
I had a stainless steel set ages ago but it was really cheap, after a single use i just knew i hated it and gave it away. I figured Iâd spend some extra and try a nicer set this time
5 Likes
I love my ceramic set for things like omlets. I find it more non-stick than my old teflon pans they replaced.
9 Likes
If you get one good non-stick pan and just use it for eggs and such and store it carefully it will last a long time, if not a lifetime. I have two that I use only to make crepes that are still pristine.
10 Likes
That may be what I need to do. As I have mentioned before, I really like eggs. If I want to fry or scramble one egg, I have a small non-stick pan thatâs still unscratched. But itâs too small for two or more eggs. Thatâs a good idea, I think. Get one non-stick pan thatâs the size I need, and then only use it for things that really need a non-stick pan. The bigger problem may be making sure no one else in the house uses it. Because thatâs where things always go wrong. As in: I walk into the kitchen and see someone cooking something in the non-stick pan that doesnât really need a non-stick pan, and theyâre stirring it with a metal spoon. I lose about 50 brain cells every time this happens because they just explode from the stress.
11 Likes
What is the particular ceramic pan brand youâre using?
4 Likes
Iâm not at home right now to confirm, but Iâm pretty sure it is the 3-pan set of Tramontina hard-anodyzed aluminum ceramic pans from Costco.
5 Likes
