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+34 Score 88 Replies 59,300 Views
Post #170313252 added 04-12-2024 11:31 AM by DavidW7811 in Deal Talk
It's very difficult to burn a non-stick unless you dry burn it on high heat. But you shouldn't do that with non-sticks because they don't require preheating to be non-stick. But yeah, if you...
+34 Score 88 Replies 59,300 Views
Post #170312148 added 04-12-2024 10:21 AM by SdFat in Deal Talk
I used to use non-stick on my gas stove, they can be easily burned out and I was constantly buying woks every several months.
+34 Score 88 Replies 59,300 Views
Post #170304345 added 04-11-2024 9:38 PM by DavidW7811 in Deal Talk
↵ Dry-frying means after you add the green beans, you immediately lower the temperature to medium-low. Teflon woks can handle that without any issue. With non-stick, you simply skip the...
+34 Score 88 Replies 59,300 Views
Post #170304087 added 04-11-2024 9:15 PM by DavidW7811 in Deal Talk
For daily cooking, most people do not have the stove and range hood to actually benefit from Carbon Steel woks. Stove won't reach high temperature fast enough means your wok cant' maintain the...
+34 Score 88 Replies 59,300 Views
Post #170034267 added 03-27-2024 9:48 PM by nulld3v in Deal Talk
My understanding is that it is true that there are non-stick coatings that can withstand high heat but they also have other downsides (e.g. flaking, wearing out quicker). That said, I don't think...
+34 Score 88 Replies 59,300 Views
Post #170024982 added 03-27-2024 12:55 PM by giffbiff in Deal Talk
Two out of the three woks included in this offer boast non-stick surfaces and are rated higher than their carbon steel equivalent, which comes unseasoned (meaning you have to season it before you can...
+34 Score 88 Replies 59,300 Views
Post #170024589 added 03-27-2024 12:35 PM by Americanesku in Deal Talk
This entire topic has shifted now into a debate over non-stick and seasoned carbon steel (and the use of no oil, little oil or somewhere in between). Truth is, there is a LOT all of us can do to...
+34 Score 88 Replies 59,300 Views
Post #169992165 added 03-26-2024 7:41 AM by jimkappos in Deal Talk
handle is not removable. We got this as a wedding gift. Great pan, but i will warn you that the handle burns a bit with the high heat needed to operate.
+34 Score 88 Replies 59,300 Views
Post #169991754 added 03-26-2024 7:27 AM by J03 in Deal Talk
Hard to find reviews on the non-stick but google shopping had a bunch: https://www.google.com/shopping/product/14867489834976846440/reviews Needless to say, I'm going to pass on it. Sounds like...
+34 Score 88 Replies 59,300 Views
Post #169984503 added 03-25-2024 8:56 PM by Rezer in Deal Talk
Gonna have to disagree with this one. I've had a "nitrided steel" wok in the past, and it's just a marketing term for light duty cast iron. Sure it works ok, but it's stupid heavy and heats up only...
+34 Score 88 Replies 59,300 Views
Post #169979757 added 03-25-2024 3:06 PM by hoozswup in Deal Talk
Your point about constantly throwing away pans is really well taken. In general non-stick pans are not designed for high-heat cooking and those crud can mess up one's health in the long run. Carbon...
+34 Score 88 Replies 59,300 Views
Post #169971714 added 03-25-2024 7:32 AM by megamark in Deal Talk
Yea stay away from nonstick. Learn how to season carbon steel and cast iron and use that pan for life. Not only do you not want that crap in your body, having the mentality of constantly throwing...
+34 Score 88 Replies 59,300 Views
Post #169969566 added 03-25-2024 4:21 AM by bsr123 in Deal Talk
Except that nonstick coatings degrade under high heat and can pose a health hazard. I have this model of carbon steel wok and an infrared thermometer registered it at over 700° on my budget GE...
+34 Score 88 Replies 59,300 Views
Post #169956150 added 03-24-2024 6:56 AM by Rob3294 in Deal Talk
Amazon has flagged that item as frequently returned and encourages people to read the reviews. Not a good sign and the reviews are not good with people complaining that it develops holes.
+34 Score 88 Replies 59,300 Views
Post #169953834 added 03-23-2024 11:13 PM by fewlio in Deal Talk
to be clear, how i like to do it is to put oil in, get it hot, put food items in, then hit it with a few shots of water. water and hot oil aren't a good combination normally, but if you put the food...
+34 Score 88 Replies 59,300 Views
Post #169942977 added 03-23-2024 8:19 AM by fis in Deal Talk
This "discussion" is like a microcosm of American society in 2024: two amateurs who've never met each other shouting back and forth about things without expertise or citations. For the record, I'm...
+34 Score 88 Replies 59,300 Views
Post #169935675 added 03-22-2024 4:53 PM by SdFat in Deal Talk
For home cooking where time is not a stress, I use very little oil and I don't dump out the oil after preheat and poor in new oil to cool it down. I simply wait for it to cool down to about 330F....
+34 Score 88 Replies 59,300 Views
Post #169933674 added 03-22-2024 2:27 PM by DavidW7811 in Deal Talk
No thank you. I'd rather use Teflon woks and make healthy delicious Chinese food, than to make whatever abomination you are talking about. If I want soup, I'd make soup. Stirfry isn't soup. Number 1...
+34 Score 88 Replies 59,300 Views
Post #169933605 added 03-22-2024 2:23 PM by fewlio in Deal Talk
wrong, put the ingredients in first, and then hit with some water, you'll get an awesome equal distribution of what oil is left after the majority has gone into your lungs whatever they're using...
+34 Score 88 Replies 59,300 Views
Post #169933578 added 03-22-2024 2:20 PM by DavidW7811 in Deal Talk
Rinsing with water will not effectively wash away all the acrylamide. You need soap for that. 2 tbsp of oil is usually a lot for non-stick, but not enough for CS. Also, only a tiny bit will stick...
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