Hi, I am looking for a suggestion for non-stick frying pan. Also, anyone uses Ecowin Maifan or Tefal Day to Day? How was it?

Dessini

Pick a Professional graded Teflon coating pan from Ikea

mostly stick

i aiming for honeycomb frying pan now
collect budget first

Anything ceramic coating. Greenpan is quite good. PTFE coating is "ok" but it comes off after a while.

Avoid the traditional "teflon" coating, unless you don't plan to cook at high temp (meaning anything that smokes).

Shogun

Just learn how to cook with stainless steel

This post has been edited by vapanel: Jan 13 2023, 10:09 AM

How is the quality?
I forgot about Ikea
Which one is it?
Is this the one?
-sorry I can't post the link. IKEA 365+?

My friends recommended Tefal

Ecowin got good ratings and reviews on Shoppee

just get a "cheap" carote non stick pan at shopee only.. most likely need to change every 2-3 years anyway.

This post has been edited by brkli: Jan 13 2023, 10:11 AM

I have this, quite good.



https://shopee.com.my/tefalhome_os

This post has been edited by empstar2: Jan 13 2023, 10:14 AM

but the coating leaked will cause huge problems on health... dun cheap out for that

What about Ecowin Maifan or Tefal Day to Day?
Do you have any experience or have heard anything about it?
You seem to know a lot

I will check greenpan at Ben's IPC later.

i bought samurai brand

heard before this type of pan causing health problem so i am not buying anymore..

I don't really know much about Ecowin.

Tefal typically use Teflon, which is PTFE. It is supposed to be safe, but it depends on your cooking style. I use wooden/silicone spatula only, never metal. Greenpan a bit hard to find in stores, but anything that is ceramic coating should be good.

or u can go with ikea 365+ non stick pan.

Usually synthetic stuff got risk to get cancer.

any comments on la gourmet and zwilling ?

any comments on la gourmet and zwilling ?

if you are referring to teflon. is not really "leaking"/ you eat some of it. but it is more towards high heat and teflon will produce fumes (which you breath in during cooking) that affect the lungs with "flu like symptoms". most teflon based pan are the same, no matter the price, as essentially that is the characteristic of teflon and is mostly good for low heat cooking like stir fry and fry egg for example.

for high heat, if have doubt, just use stainless steel and carbon steel work/pan only..

This post has been edited by brkli: Jan 13 2023, 10:32 AM

Either get ceramic coated pans, or get a solid cast iron pan. Both contain no toxic compounds, and cast iron will last you forever if you take care of it. If you're cooking high temp, go for ceramic, because cast iron is not as "non stick"

real cooker use cast iron

this! definitely!

Overrated.

I suggest you drop by Ikea and find any that have Profesionnal/platinum plus rated grade Teflon sticker on it, those will last better and can take abuse better as well.
Anyway on a side note, Coating rosak mostly due to pan being overheated. How to know overheated? The temperature should not exceed 200c, if you put only oil and it start smoking, you are hitting the limit, so need to cook gently with non-stick.

Edit: yes 365+ comes with Platinum Plus 6 star Teflon

The sticker should look like this, get the 6 stars one.


This post has been edited by zero5177: Jan 13 2023, 10:41 AM

what about this ?

La gourmet Classic 28cm 18/10 Stainless Steel Grill pan

AMC

Mine is used for more than a year, I cook eggs and fish mainly (sometimes stir fry veggies or toast bread) 2 to 3 times a week, never faced this issue yet.

I am using Tefal Natura frypan.

Always use a non stick utensil with it (such as a nylon turner). And also you can't do extreme high heat cooking with this pan.

Note: Non stick pan should never be your main/only pan. You should have another cast iron or stainless steel for your heavy duty cooking.

This post has been edited by contestchris: Jan 13 2023, 10:51 AM

La Gourmet Shogun is the best non stick I ever used

Best coating available is Teflon coating

Any coating that is not Teflon made are often more inferior, and there is not much studies or research made for these not well known coatings so there is no way we can say how certain brand ceramic/eco pan is better than the other, its all claimed by the manufacturer.

So if you decided to go coating, pick the best coating out there,
to minimize risk treat all coating delicately, no metal utensils and do not overheat the pan, it is actually very easy to overheat these,
like I said if you left the pan with just oil and it start smoking it is too hot, should only cook with low heat

I bought the greenpan apparently pretty good
No hanky panky smell during high heat too

I use shogun. Its pretty good, still non stick after 1 year of use. I bought IKEA before, didnt have a good experience with it.

why so?

If you don't care about the non-stick, sure. But stainless steel also got different grades. Don't get the lower grade, because they will rust too.

Which Ikea you bought?

Basically Non-stick coating cannot tahan high heat, it wasn't completely non-stick, so not a lifetime wok.

still need to treat it delicately and not cook with high heat.

so far the best non stick in my collection
just need to season them with love

Totally agree,
I imported Carbon Steel wok that is stainless from China under Supor brand,
just need to give them a good season and they can make real good meals and take real abuse.

yeaa i saw this too when doing research

but i was just in awe when looking at hells kitchen team using them 😂

the way they cook rissoto in it

I tried to use wok, bought at supermarket

Tried to season kenot jadi. Stil got rust.
Last2 simpan saja.
Lucky cheap one

very diff between cheap and exp, the carbon and steel ratio seems to be the factor that affect the pricing

honey comb one

Gordon is involved partly in promoting them as well.

I think these hybrid pan if you compared with a non coated and also not seasoned pan, they do really stand out because it doesn't stick as much.

But after learning that non stick coating still fail with high heat, means these pan have lifespan as well like a non-stick... the hybrid only help solve the metal utensil part.
Reason I don't like to use Non-stick not because I can't use metal utensils, its because I can't cook in high heat like I wanted to.

Cast iron.

Heard from?
Lol

Supermarket one need to be oiled after seasoned because they will get rust,

And after wash with soap must season again and coat with oil.

I can only say not all carbon steel made the same

the one I bought from China not cheap for 34cm wok, but really won't rust.


Another option is 304 Stainless Steel wok sure won't rust, but that one more sticky than carbon steel and I find it less tasty vs Carbon steel. The heat transfer is slower.

I am comparing with Thermos 5ply Stainless Steel Wok

Just buy a old school black wok from those traditional shop. Mine lasted more than 6 years d, cooked almost every day.

Carote > normal range tefal.

non stick pan are not for heavy duty and high temperatures use...

frying temperature is low and need to keep below 250 C .
toxic fumes will appear if you over heat.

Is Teflon safe if scratched?
If you see scratches, that means the nonstick Teflon surface has been compromised and the chemicals could be flaking off into your food. To be safe, once a pan is scratched it's gotta go / says Google .
So who strictly follows above rules ??

for healthy reasons get a good cast iron or carbon steel wok. dont buy the low price ones, those 30 cm around 100rm are fine.
high temp deep frying no problem , and heavy duty .
perfect for Asian cooking !

OUMBARLIG

Tefal Eternal

Better than those teflon non stick pan

Price for kayangan only

Cheaper alternative is Tefal Eternal series

better go check your body for PFAS levels man

seasoned carbon steel wok wins everytime

Get the high quality teflon pan, most brands have a range for that. Tefal's strongest range is the Unlimited series.

If you're going for non-stick, just go with teflon coating. Don't bother with anything else. Ceramic will lose its coating over time, and some brands lose the non-stick coating within a feew uses.

So far the best purchase i've made is a carbon steel round bottom wok (especially for asian food). Properly seasoned and regularly used, its very non-stick and takes abuse. You don't have to worry about it being too hot, and because its round bottom you don't have to worry about warping when its hot and you add water/cold food.

Here's a quick summary of the different materials

Teflon: super non-stick, but need to take care of temperature and no sharp utensils
Carbon Steel: Needs seasoning to maintain non-stick (acidic food can stripe the seasoning), super durable but doesn't have good heat retention (but very good heat distribution) and can be prone to warping for flat bottomed pans/woks. If warped, you can actually hammer it back into shape
Cast Iron: Needs seasoning to maintain non-stick (acidic food can stripe the seasoning), heavy and durable but can crack if dropped or sudden temperature change. Very good heat retention but very poor heat distribution.
Enameled Cast Iron:: Not non-stick, but easy to wash. Brings the benefits of cast iron with the trouble of non-stick. Enameled coating can chip off due to dropping, hard utensils or sudden temperature change. Generally not worth it IMO
Stainless steel: Non-stick if your technique (temperature control) is correct, super durable and good brands are quite resistance to warping. Decent heat retention and distribution. Can cook pretty much any food.
Ceramic Coated: Non-stick, but ceramic coating wears offs, and you still need to control temperature like a teflon pan to prolong the coating. Better to just use a teflon pan.

Don't. Its horrible and total waste of money

If you think of it logically. The point of having teflon is for the non stick property. If you go and interlace the non-stick surface with a metal honeycomb net; sure you protect the teflon surface, but you lose the non-stick property. Its a really stupid solution to a problem.

Kitchen equipment, always look at the basic science behind it, don't fall for marketing gimmicks.

Grill pans are another waste of money. Most grill pans don't even have sharp ridges, so you don't get the burn marks. There'a almost no reason to get a grill pan, for most food you want it to have contact with the hot surface for malliard reaction to occur. Grill pan will only give you undercooked surface with overcooked lines

All carbon steel woks will rust.

Yours carbon steel wok like the one in your photo doesn't rust because it is enamel paint coated. It would flake off eventually and rust.

Well seasoned carbon steel would resist rust as long as the sensoned layer is intact.

i use tefal, but wifey prefer cap buaya from thailand. she is better skilled, but those cap buaya pans very light and can cook quickly with high heat also.

carbon steel or nothing

dont take cast iron, heavy af

bought one made in japan cast iron pan donkey years ago from carrefoour. best until now

Not enamel coated wok, it is treated DC01 carbon steel without coating.
Not sure what they did to the steel to achieve this, but I do know how well carbon steel get rusted from just leaving it to dry or heat dry, rust already formed on the surface,
but this one I tried scrubs/soap cleaning/metal utensils it is still stainless till today, but seasoning is still needed to have non-stick effect.

This wok came at the price of about RM150 converted when bought from Taobao, you can give them a try

Carote >shogun> ikea 365+

Surprisingly carote is really good based on personal experience

How many years already?

I have bad news for you.

How many years using?

actually

if stick means your cooking skills not good

good cooking skills what pan also no stick

Any brand even expensive one will stick after certain period....... PERIOD

No matter what type of coating.

Tefal works fine for me been using it for years liao. Not sure about other brands.

actually last 20-30 years also no non stick pan pun tarak bising, the problem is strawberry cooking skill suck ...

u can just go to restaurant kitchen and check, see got any non stick pan or not ...

those non stick pan is just a gimmick and the worst thing is those coating is bad for human health, mati pun tak tahu kenapa ...

This post has been edited by lonely66: Jan 13 2023, 04:28 PM

yeah i using also bought from parkson saja

For your reference.

https://mealprepify.com/types-of-non-stick-coatings/

huh my carbon steel wok never does this. i always burn it on stove everytime after rinsing + scrubbing with bamboo brush

but i agree certain carbon steel woks are built different. i used a cheapo made wok, despite super seasoned, all it takes is to cook one sweet sour dish type and the seasoning ed died off and i get chunks of seasoning in the dish zzz. dahlah its cheap so its thin af, so heat retention + transfer is subpar

meanwhile paid a for a higher end carbon steel wok which is >2mm thick, so heat retention is superb but heavy af. this one i cooked like mulitple sweet sour dish also didnt destroy the seasoning. but if seasoning wearing out, its repaired almost instantly just with me frying some stuff on it. back to as good as ever. love this wok for life

For those interested in honeycomb cladding

dun use teflon , u guys will makan till bola kecik n get cancers

just use carbon steel , stainless steel, cast iron

I don't like nonstick pans. Some Google websites claim when the coating comes off, there will be some toxicity.

I stay with stainless steel pans.

what about Tefal Eternal series?

I tengok itu chef use metal fork on his non stick teflon....

YT comments section no one bashing him? lol

thank you for the advise

currently using an IKEA TOLERANT

it's actually pretty good

Actually the coating is not reacting to metal spoon/fork, it is how we prevent scratching the pan.

I myself have a 14cm egg pan from John Craft I bought at RM5, pretty sure the coating is no where to be called high quality,
have used this pan over 5 years with delicate cooking also used metal spoon and fork sometimes to lift/turn food, but I know what I'm doing and not scratching the pan, it is still working fine today.

It's not that you can't use metal spoon/fork, you just have to know that metal utensils can easily scratch the coating. A decent Teflon coating is quite resistant to scratch, but when when the term "scratch resistant" is mention there will always be someone who think they are entirely fine to abuse the coating.

Actually I do find these coating get damaged by heat more easily

Mr diy

mine is 3 yrs + so sign of coating wear out. heavy usage

What model is yours?

Honeycomb is shit dont buy, try cook egg also stick, big scam of all time, just get normal none stick pan did better job than this sampah. Now in my storeroom.

I just endup get a tefal natura stir fry whatever better than that. Grill jiken whatever also use it. I use those stir fry silicone spatula.

Everyone say this that not safe, all also donno which 1 is safe, then i go for the more notable name now.

What pan also need season before use one.

This post has been edited by RallyNight: Jan 13 2023, 09:45 PM

Thick carbon steel wok with a small flat surface for my induction cooking- can apply as much heat as possible to create the wonderful wok hei especially on vegetables and meats.
The down side is it's difficult to toss the food 😂 given that wok itself is already 2kg plus and I don't have any leverage with the glasstop induction cooker.
Lean the trade and you don't have issue with food sticking to the wok by controlling the heat at different stages.

thank you 🙏

Someone already mentioned Ikea. That's my recommendation. No matter how careful you are, the non-stick coating will wear out eventually, so there's really no point spending a fortune on a non-stick pan. Get something cheap (but not too cheap lar), use it until it falls apart, and replace.

It could be the next teflon , no one know much about those ceramic coating except for those made them. Pretty sure ceramic word is misleading as fook more like silicon base one

Where to buy it?

Shipee and Lazada got sell.

Also those comb pan very heavy, most of them does. Use few time also very tiring. I also regret buy what pan biggest size, no got mix mix get different size pan.

Normally dont trust online. Sometimes I see them just stack pans on top of each other which just scratch.

useless, read what i said about those honeycomb design, same thing.

I have no luck with Greenpan brand (ceramic), wears off within a year ( i cook almost everyday)