I want to replace my "non-stick" with either new or maybe something
out of the teflon/calphalon end.
I don't want to break the bank, but I know good cookware cost $$.
Any suggestions?
So are we talking frying pan type of cook ware? If so I would go with cast iron if you can. I do have a cheap non stick for those days you might need one. If it wares out I just replace and keep cooking :)
My wife just bought one of them as seen on tv ones at wallyworld. Its green teflon, you know the commercial where they cook gravel. Then burn the carp out of a slice of american cheese then they just blow it out of the pan with a deep breath of air, that pan :) if it last a year it was worth twenty bucks and she likes it. I was also told not to do the gravel test :o
Yup I bought one of those cheap Rachael Ray's non stick ones. Its deep and can deep fry chicken with a lid for under 30 bucks. Big sucker... not sure just how big but its big.
(https://lh3.googleusercontent.com/-02cqXGiKy3c/UR6QQqi6u3I/AAAAAAAAFPA/vH9KkNT1mj0/s640/DSC_0158.JPG)
We bought one of those green ones about a year ago. It does alright. Heat distribution is not the best but it does clean easy. I don't have enough wind to blow out any cheese or egg though.
Bought a 12 piece of the calphalons about 8 months ago on Amazon for about $200. So far these are great! Great heat heat distribution and great to cook with, oven safe as well.
I use the Analon Cookware. I love it and you can do anything with it.
I have an older set but you can pick up a set pretty reasonable online
http://www.chefsresource.com/anolon-advanced-11-piece-cookware-set.html?gclid=CNSXt768ubUCFeZ_QgodXAUANw
the green ones look good though i dont have any.. cast iron are also good to have
You may want to avoid Teflon coated cookware. There is an EPA ban, and by 2015 manufacturers can no longer manufacture Teflon coated cookware for sale in the US. The articles I've read have confused me, but the reason is either to prevent the emissions of perfluorooctanoic acid into the environment during manufacturing, or emissions release when the cookware gets to hot.
The new type of non-stick coating you are seeing on the market, is a ceramic coating. I recently purchased a 7.5" pan to see how they perform. The coatings come in many colors, the most popular you see on commercials is green, my pan is white. I was very please with its performance. The non-stick properties were excellent, and the cleanup was just as easy as Teflon. Also, it tends to brown meat a lot better then Teflon coated pans. You have to use non-metallic utensils, and you don't want to get the pan too hot without it having food in it, or you may ruin the coating.
Anodize aluminum is also a choice, but the clean up is not as easy.