I've had the Kmart non-stick kit for a while and have started to notice the non-stick to come off into our food. Can anyone advise of a good kit to replace them with? I'd prefer to stay away from the Kmart kit again. I've looked at Briscoes, but they all seem to be very overpriced.
Best Value Pots/Pans Kit to Replace Kmart Kit
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Picked up a 3 pan set from container door for $29 over Black Friday. It’s in the post so not yet sure on quality yet. Normally goes for $64.50
https://www.containerdoor.com/nz/catalog/chef-de-cuisine-pre…
Tefal is good
I think non stick needs to be replaced every few years if you don't want to eat micro plastics or whatever the Teflon stuff s called
Unless you ONLY and Exclusively eat food produced in your own garden you'll be eating micro plastics somewhere sometime - it's guaranteed. Teflon is not any kind of plastic.
Ok keyboard warrior, the term is Polytetrafluoroethylene - Sorry I can't remember / nor can I spell it off the top of my head, yes I know it's not a microplastic.
I maintain that you should replace your non-stick frypan every few years.
Entertaining movie about Polytetrafluoroethylene - Dark Water - https://www.imdb.com/title/tt9071322/
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Oh actually it is a type of microplastic.
You might want to re-consider your thoughts on K-Mart fry pans:
https://www.consumer.org.nz/articles/the-17-kmart-frying-pan…
I've bought a couple of these over the last few years and they're better than many much more expensive pans. ANY nonstick coated pot or pan will need to be replaced at some time due to the coating starting to deteriorate.
The only other option which is REALLY good is Cast iron. It'll last you a century and it's actually good for you to cook in Cast iron cookware as it imparts some greater amount of iron to your food. Thats 'pure' cast iron not the enameled ones…
I agree, cast iron is good replacement
I never really understood the iron transfer mechanism - if people are seasoning their cast iron, they have made their own DIY plastic coating of hydrocarbons as a barrier between the metal and the food. We don't use oils or fats, so there definitely is leaching in our case but it's very hard on the surface so our cast iron cookware has been pretty much retired, we normally water sauté in heavy stainless steel or bake in ceramic.
Vegetable or plant based oil isn't going to turn into plastic. Plastic is made with mineral oil (extracted from the ground). There is a method for turning used vegetable oil into bioplastics but it surely involves more than just heating it up to a high temperature. Like most things I imagine the iron leaches through the oil coating.
Balance diet needs fat their are 4 types of fat not all fats are bad some are actually useful / essential etc flaxseed avocado olive many others are good oils
You can use them on cast iron,
Human evolution mostly with clay and then on iron utensils, it also provides iron needed in small amounts for human body .
We use stainless steel as well as pan but cast iron is hands down amazing for cooking once you get a hold of it .
Yes the coating of non stick starts developing on the surface of cast iron it's just carbon from food source
water sauté
Do you mean "boil"?
We use the Kmart ones as well after returning our more expensive set that deteriorated very quickly. The Kmart ones are going strong, much better than any other ones we have had. I also bought the pots in the same range and they are good also. I think I will stick with them and replace as needed unless I shift to another type of pan eg cast iron. Just make sure you buy the correct ones at Kmart as they have quite a few options.
Another alternative to cast iron is carbon steel pans. I just got one from Stevens for $25 to replace a cast iron pan I managed to crack.
Carbon steel is very similar to cast iron in terms of cost, performance, seasoning and care, but with the perk of being lighter and thinner. The trade-off for being lighter/thinner means it doesn't hold heat as long, it is however more responsive to temp changes, whether this is good or bad will depend on your cooking style. It also means it's easier to warp the pan if you subject it to extreme temp changes.
I used the uncoated carbon steel wok from the warehouse for years until I accidentally warped it by leaving it on max on an induction cooktop. Unfortunately the warehouse no longer sell the uncoated ones, and only the version with non-stick on it (which is dismal).
For pots we use Kmart stainless steel pots on induction and hot plate, we use carbon steel wok for stir fry and other things which has no coating, we use flat cast iron and cast iron pan and also have cast iron pot also has no coatings which have been good replacement for non sticks .
You can get lodge ones from Amazon au and amazon.com many have free shipping
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non stick from any brands do not last and need to be replaced whether you buy a $10 or $1000 one. they break down faster with some food and if you use high temps.
stainless steel/aluminium/cast iron also work but a lot different in maintenance and cooking use. maybe try a ceramic one, it's the closest.
Non-stick degrades when you try and treat it like actual cookware and apply high heat. Junk.
Just keep buying and replacing the cheap ones if you insist on cooking with them
I've had a Tefal hard anodized pan for 2 years now. Used daily and not signs of non stick giving up.
Farmers had a Baccarat twin pack for 100 on black Friday, grabbed a set as a gift for family.