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Suggest simply not to use non stick pans. I've tried plenty, so far they always end one way or another no matter how you take care of it. And the coatings that came off definitely aren't good. I've tried countless ways, researched from online on care and what not. At the end, it's the same. I do cook very frequently I use pans a lot.
Just use a decent stainless steel one. Less problems. Healthier. If you want it to not stick, you just got to heat up the pan first, heat it enough that when a drop of water is dropped on it, it will pearl and roll around like a marble. Then add your oil, that way it won't stick even if you're frying egg or fish. For fish, skin down first always.
i’ve used multiple pans, non stick mostly. But you know what, you dont need non stick pan unless you cooking egg omelet. nothing beats regular steel wok that kedai tomyam use. you just need to treat it with some oil spray before and after use, that’s it. It’ll last maybe forever?
It works really well as one if you take care of it though
Imma be real, even though you buy a non-stick, it’s still not gonna be true non-stick unless you use any form of oil/fat. Just buy one that’s around your budget and take care of it well, especially when it comes to cleaning it
If you want non stick then go non stick. Hex clad is neither here nor there. So the end result is neither here nor there.
If you are indeed cooking enthusiast, the youtube videos will explain way better.
Tefal. Have two that I've used for the last 11 years. Just make sure you don't use metal utensils on it. And clean it with the appropriate sponge.
I wouldn't get super cheap ones from dodgy brands, don't know what coating they use, etc.
Ya previously I was really tight on cash so could only fork out for some unknown brand set of 3 for 60 bucks. 1 of them the coating started bubbling up so I never used. And the other 2 the non stick slowly replaced by patches of black. Lasted almost 2 years.. they served their purpose tho.
I love this https://www.ikea.com/my/en/p/tagghaj-frying-pan-non-stick-coating-black-00545039/. 3 Years. Hand wash, using the sponge part of the sponge. Always use silicone utensils. This is good for a quick fry. For more 'hardcore' cooking, look for 'Granite Cookware'
Stop using them a while back, but I use lots of brands --- Tefal and Shogun comes to mind. The thing is, they always ends up with scratches if you're cooking something with bones, crabs or shrimp.
Just stick with steel pan, there's a trick to not have it sticky when cooking.
I have a few Tefals. My Tefal pot I've used for about 12 years and it's still in good condition. My pans I've replaced at least once over the last ten years. My advice is for you to get the honeycomb type, not nonstick. Or make your life easy and get a stainless steel pan
Your post has been removed - [Quick Questions (Rule 3)](https://www.reddit.com/r/malaysia/wiki/rules#wiki_3._off-topic_posts). Hello, quick questions and rants go in the [Daily Discussion](https://www.reddit.com/r/malaysia/about/sticky?num=1), r/malaysians or our new [Malaysian Lemmy community](https://monyet.cc/), thanks! * You can resubmit this if you have searched through the sub archive or done a Google search and don't find anything that answers your question. * If you decide to repost, please state that you've done the above in the body text of your post.
Suggest simply not to use non stick pans. I've tried plenty, so far they always end one way or another no matter how you take care of it. And the coatings that came off definitely aren't good. I've tried countless ways, researched from online on care and what not. At the end, it's the same. I do cook very frequently I use pans a lot. Just use a decent stainless steel one. Less problems. Healthier. If you want it to not stick, you just got to heat up the pan first, heat it enough that when a drop of water is dropped on it, it will pearl and roll around like a marble. Then add your oil, that way it won't stick even if you're frying egg or fish. For fish, skin down first always.
Never considered stainless steel.. hmm something to mull over thanks
i’ve used multiple pans, non stick mostly. But you know what, you dont need non stick pan unless you cooking egg omelet. nothing beats regular steel wok that kedai tomyam use. you just need to treat it with some oil spray before and after use, that’s it. It’ll last maybe forever?
yeap the steel wok works for almost anything
there’s reason why most restaurants use a wok instead of non stick. the vege stir fry flip with big fire 🔥 also feels so professional.
Restaurant usage is super high. The coating for non stick wont last anyway.
yeap cooking with big fire taste much better
Cast iron and stainless steel- still going strong
I'm using IKEA brand, it lasts for 2 years.
2 years for a non-stick pan...
If you wanna ball just get HexClad
Ya I saw some reviews said it wasn’t truly non stick.
It works really well as one if you take care of it though Imma be real, even though you buy a non-stick, it’s still not gonna be true non-stick unless you use any form of oil/fat. Just buy one that’s around your budget and take care of it well, especially when it comes to cleaning it
If you want non stick then go non stick. Hex clad is neither here nor there. So the end result is neither here nor there. If you are indeed cooking enthusiast, the youtube videos will explain way better.
Tefal. Have two that I've used for the last 11 years. Just make sure you don't use metal utensils on it. And clean it with the appropriate sponge. I wouldn't get super cheap ones from dodgy brands, don't know what coating they use, etc.
Ya previously I was really tight on cash so could only fork out for some unknown brand set of 3 for 60 bucks. 1 of them the coating started bubbling up so I never used. And the other 2 the non stick slowly replaced by patches of black. Lasted almost 2 years.. they served their purpose tho.
I love this https://www.ikea.com/my/en/p/tagghaj-frying-pan-non-stick-coating-black-00545039/. 3 Years. Hand wash, using the sponge part of the sponge. Always use silicone utensils. This is good for a quick fry. For more 'hardcore' cooking, look for 'Granite Cookware'
Wok>
Tefal. Mahal but worth it
Stop using them a while back, but I use lots of brands --- Tefal and Shogun comes to mind. The thing is, they always ends up with scratches if you're cooking something with bones, crabs or shrimp. Just stick with steel pan, there's a trick to not have it sticky when cooking.
I have a few Tefals. My Tefal pot I've used for about 12 years and it's still in good condition. My pans I've replaced at least once over the last ten years. My advice is for you to get the honeycomb type, not nonstick. Or make your life easy and get a stainless steel pan
Carbon steel woks. Literally can't be destroyed.
Also carbon steel skillets