Best of the NonSticks - ISO NYT article months ago?

Question

I'm looking to build my first set of good cookware, focusing less on name and more on performance. A few months ago, The New York Times (I think? or some other pretty big publication) ran an article where the author set out to test 6-8 of the major brands of cookware, specifically pans for their non-stick abilities. As you all probably know, not all "nonsticks" are created equal.

They used the Egg Test - frying an egg without any butter, grease, PAM, or what have you. I remember that some of the pricier brands failed. I think the best ones weren't even teflon coated. 

Anyway, the point of this post is, if anyone remembers the article, and can post info so I can find it, that would be excellent. Also, any cookware recommendations for my quest would be great as well.

Answer

I just did the same - was more interested in quality than name and followed consumer reports reccomendation for the Anodized cookware set by Kirkland at Costco - $175 http://www.costco.com/Browse/Product.aspx?Prodid=11188568&whse=BC&topnav=&browse=&s=1 - 

It has lived up to CR testing - cooks beautifully and the pots are all sizes that I use -

Answer

I am sure that Ms. Burros is a very nice person and knows a lot of stuff but I can't help but think that anyone who cooks eggs inn a skillet at 660 degrees is going to be disappointed not matter what pan they use. 

My Le Creuset skillet is a nice pan but it takes a long time to heat and because it holds its heat so well it can't be regulated in any kind of short time span.

For most of my basic skillet work I like a nice twelve inch teflon from target which I throw away after two years (the teflon wears off) and go get another.

Answer

I have a couple sets of good cookware - one is AllClad - a gift, and very expensive, obviously - only one piece of it is non-stick, but it has been fabulous. My second "set" is from Costco - really nice quality stainless cookware - has endured the test of time also. I actually do not use most of my cookware and wish that I had bought just the sizes that I use all of the time. However, the way that I discovered what sizes I like and the ones I'll go back to all the time is from having the "set". I have 3 pieces of LeCreuset as well and I LOVE my little non-stick pan for omelettes, warming up tortillas etc. I had purchased a very expensive Calphalon - one of their upper tier lines, and it did not wear well at all. I am very particular about caring for my cookware, but the Calphalon still had a short life span. The LeCreuset non-stick and my AllClad non-stick are my favorites and actually I do use them all the time.

Answer

For anyone who doesn't subscribe to NYT Select, the article you're thinking of was presumably one by Marian Burros, and it was not about non-stick coated pans.

She decided to scrap her non-sticks because of health concerns, and tested several types of uncoated frypans.

She found all pans were fine with a tablespoon of oil, but that Le Creuset worked best with only a thin coat.

After reading that, I tossed my non-sticks, too, and went for French-made carbon steel. I figure that if it's good enough for professional chefs, it's good enough for me.

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Best of the NonSticks - ISO NYT article months ago?

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