$169 - Essteele Per Salute Nonstick Induction Skillet Triple Pack 20/24/28cm
($159 - by signing up to the Newsletter you receive $10 off your first online order)
Free Delivery orders over $99
Deal: https://www.minimax.com.au/products/essteele-per-salute-trip…
Manufacturer Specs: https://www.essteele.com.au/products/essteele-per-salute-ski…
Stovetop Suitability: Electric, Gas, Induction
lol
No really, I got a good laugh out of that. Thanks :)
You can't be much of a cook if you haven't heard of Essteele as their cookware of Italian heritage is well regarded and has a lifetime warranty.,
You can't be much of a cook if you cook based on brands that use toxic non stick forever chemicals. At this price, people are better off buying a debuyer or mafter carbon steel pan or a try ply stainless steel pan and learning how to make these pans non stick via seasoning and using the mercury ball effect.
At this price it’s essteele!
It may be essteele but its not made out of steel.. the iron-y
I personally don't take much notice of that website.
I can recommend Essteele based upon my own experience.
These or the Per Bellezza? Never used Essteele before.
Neither. Ditch the forever chemicals and cook healthier with iron or steel
I understand it's a different beast…but…cast iron all the way for me! Cheaper than synthetic coatings and will last a lifetime
Maybe for high heat and steaks with lots of oil etc. Not ideal for a lot of people who want non stick and cool things in less oil/butter.
Not many ideal materials, anodised aluminium goes alright and the surfaces stay in tack for ages, or stainless steel (but certain things stick obviously)
Forgive the ignorance but isn't a properly seasoned cast iron or carbon steel supposed to be non-stick? What are you routinely cooking in a frying pan/skillet that requires tefal but also won't work in cast iron/carbon steell?
Dunno.
Would you fry an egg or tofu in cast iron skillet..
Saute vegetables only needs a bit of water.
Forgive the ignorance but isn't a properly seasoned cast iron or carbon steel supposed to be non-stick?
It's not totally non stick but I regularly cook eggs, pancakes etc with only a smear of oil or butter.
I've replaced so many non stick pans because of flaking/damaged coating before I moved away from them. My cast iron pans are 15+ years old and better than the day I bought them. Can use metal utensils and clean with steel wool if needed…and detergent is fine with cast iron
Even a properly seasoned cast iron or carbon steel there are things you wouldnt cook in there, like acidic pasta sauces etc. One could argue thats when you use a stainless steel pan, but i use a non stick to "finish" my pasta's (tossing the cooked pasta in the ragu) prior to serving, I dont have a stainless steel pan.
I have also found that if you use a bit too much oil it strips the seasoning.
Omurice omelettes also much easier to cook on non stick, you dont see Motokichi with all his skill using his carbon steel for the omelette
Not ideal for a lot of people who want non stick and cool things in less oil/butter.
It isn't for everyone but certainly is ideal for me. I only own cast iron or carbon steel pans, they don't need much oil regardless of temperature and in my opinion, the oil means a better end product.
I'm less concerned about the little oil than I am about chemicals leaching into my family's food.
Carbon steel would be great. Likewise glass containers instead of plastic, don't use mobile phones.. where do you stop.
You're going die of something and it will probably be the food you're cooking in it, not the pans.
I agree that most people probably keep non-stick pans a lot longer than they should, good to discard after the surface starts to deteriorate.
Not going to spend 1.5 hours of my life cleaning, reseasoning and rebaking a cast iron after spending 5 minutes frying an egg.
Cast iron enthusiasts are something else.
yeah they are about a lot of meat and high heat, they think they are indestructible. The stuff they cooking is junk anyway.
1.5 hours…WTF! I fried eggs in cast iron this morning, 60 seconds to wash the pan then dry and smear some oil.
Unrealistic advice comes from people with no idea.
yeah they are about a lot of meat and high heat, they think they are indestructible
Not at all. Most foods can be cooked in cast iron, the most sensible comment here is about avoiding high acidity like tomato as it affects the seasoning but still easily remedied.
Nothing is indestructible but uncoated steel and iron pans will last decades of regular use and abuse whereas non stick only has a few years unless babied.
The stuff they cooking is junk anyway
No response needed to the trolling.
Just use what you see fit. I'm sure most people will sort out a pan of some sorte.
No response needed to the trolling.
Not trolling, look it up yourself. Processed and red meats are a probable type 2a carcinogen and cancer causing. People think it's all pure protein but the reality is it's called animal fats for a reason, and contain a lot of nasties people happily chose to ignore.
A pan is the least of your health worries when you are talking food and nutrition.
whats the coating? any bonus cancer
Red and processed meat is cancer causing anyway so doubt it matters.
craving on 14/10/2024 - 17:56 Comment score below threshold.