Dear Skillet,
You are the best skillet a cook could have. You have a beautiful clear lid. You are the perfect shape…not too shallow, not too angled. You’ve served me well for over 9 years and I am so grateful someone gave you to me for a wedding present. My life would not have been the same without you.
But it’s time I moved on. You’re not healthy for me. Every time I cook with you, I fear I’m turning my insides into a non-stick surface. And while my insides grow increasingly black & slippery, you, my friend, stick to everything you come into contact with. But you’ve put up a good fight. I’ve searched high and low and could not find any other skillet that could replace you. Until now.
I found your perfect replacement. And it was 50% off. And this new skillet. Oh, it is fabulous. The food cooks so evenly and I’m not scared I’m being poisoned. What more could a girl want from her skillet?
So, thank you for all of your hard work. You deserve this retirement. Really, you do. And I’m not just saying that because I’ve found something better. 😉
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
Thank you for a truly touching and movingly melancholy ode to a skillet. I fondly remember a time when my mom and I were in a hurry and whipped up some cream in a teflon coated pan. At first she thought it was flecks of vanilla ( which would be very classy) and yet… it was a touch o’ teflon. We had to toss out both the pan and the whipped cream – a sad day. Wishing you well with Pan II .
Wow, what a deal! Your new pan looks ready to see some serious cooking action.
I am proud to say I was privileged to be present at the purchasing of this perfect pan!
You are hilarious! I am going to order one too!
So is this pan not coated with teflon? I’m always looking for a non-stick substitute but am not clear what the substitute is with this pan. Do you know?
I don’t know if they use teflon anymore, but it is called non-stick – the modern teflon equivalent. the other non-stick-type surface is anodized. this skillet is “non-stick” and I have some pots that are “anodized” – they are both great. BUT…you need to treat them kindly. no metal utensils, no tough scrub sponges or brushes. that’s where I went way wrong with my old pan – I always cleaned it with my scrubby sponge.
if you are going to get non-stick saucepans, make sure you get a plastic/rubber whisk.
hope that’s helpful! here’s a link to the macy’s pan buying guide, which may be more helpful than me:
http://www1.macys.com/campaign/buyingguides/cookware/index.jsp
Makes me wonder if I should toss the old non stick Calphalon, wonder if those are dangerous…
nah, I think calphalon is good too! 🙂 of course, I’m no expert, but as far as I know it’s safe. In fact, I think calphalon non-stick pans are anodized.
why is buying pans so complicated?! my brain hurts. 🙂
Buy an old cast iron skillet at a rummage sale or flea market, clean it and grease it with crisco or olive oil put it in a 400 degree oven for an hour….. now you have a non stick skillet that can be passed down to your great grandchildren.