#cooking tools

[punishedsaints]

[infiniteeight8]

non-stick frying pan recommendation needed

I make nearly every meal in the frying pan and I have gone through two frying pans in two years. The first was teflon coated. The second was ceramic. The ceramic pan stopped being sticky after about a year. The teflon one lasted longer, but evening the coating started breaking up and coming off.

Both pans were exclusively hand washed and I never used metal utensils on either. Both of them were cheap, I will admit.

I want a non-stick pan that will continue being non-stick for several years at least. At this point, I am willing to pay a good bit of money for a high quality pan, provided someone can attest to it lasting. I am absolute not interested in a cast iron pan.

Recommendations much appreciated, please!

[lilith-gemini]

Patricia's Pampered Chef Party

You’re invited to a Pampered Chef party! Mark your calendar and invite a friend or two! Get ready to learn recipes and tips to make meals th

Don’t be homophobic and help me reach my goal please 😋

[smileshighway]

Smiley Emoji Wooden Spatulas

[scoutingthetrooper]

[californiababylon]

Mise en place.

[what-marsha-eats]

[lowspoonsfood]

This isn’t a recipe so much as a cooking tip for people who have trouble physically chopping food for recipes: use a heavy knife. The heavier the knife itself, the less pressure you have to exert yourself, and the handle is usually significantly wider so easier to hold if you have weakness in your hands. Think like a big chef’s knife or even a meat cleaver honestly. Additionally, be way higher than the surface you’re cutting on— I like either sitting on the counter/table with the cutting board or kneeling on a high stool, so I don’t have to lift my arms as high to get a good a good chop angle but can still sit or kneel. I’ve got significant nerve damage and muscle weakness in my hands and arms, and can manage a decent amount of rough chopping with a heavy knife!