What type of utensils have you found to work best? I'm concerned about the high temperatures of stir frying and scratching the non-stick surface.
616656
I use a high-temp silicone spatula. It can reach 600 degrees. OXO Good Grips Large Silicone Flexible Turner
616657
No problems;I use a silicon spoon/spatula or a wooden spoon. I have 2 of the frying pans as well, and we use a silicon spatula. The items are Pyrex and Tovolo. Williams & Sonoma outlets have good quality implements at discounted prices. Meanwhile, old fashioned wooden spoons won't hurt. Keep away from metals, and the wok will be fine. Enjoy.
616658
No problems;I use a silicon spoon/spatula or a wooden spoon. I have 2 of the frying pans as well, and we use a silicon spatula.The items are Pyrex and Tovolo. Williams & Sonoma outlets have good quality implements at discounted prices. Meanwhile, old fashioned wooden spoons won't hurt.Keep away from metals, and the wok will be fine. Enjoy.
475395
My set has worked well, but the non-stick has started to retain some food bits at times. Using a mild vinegar soak for 10-15 min., seems to release the residue (it's still much easier to clean, than the stainless steel sets). My problem: When simmering/boiling with the glass covers on, fluid becomes trapped between the rubber gasket and metal rim. Over time, I'm noticing buildup and/or a bit of rusting(?) where the lid glass meets the metal, which is near impossible to clean ( I would've preferred a totally metal lid, to this design). Otherwise, I'm a fan of the ceramic coating, on the pans. My set has worked well, but the non-stick has started to retain some food bits at times. Using a mild vinegar soak for 10-15 min., seems to release the residue (it's still much easier to clean, than the stainless steel sets). My problem: When simmering/boiling with the glass covers on, fluid becomes trapped between the rubber gasket and metal rim. Over time, I'm noticing buildup and/or a bit of rusting(?) where the lid glass meets the metal, which is near impossible to clean ( I would've preferred a totally metal lid, to this design). Otherwise, I'm a fan of the ceramic coating, on the pans.
49761
It is recommended to use the same care as with non-stick pans. I use melamine utensils as rubber or plastic utensils always tend to melt.
433524
I am in my 70's and wash my iron cook wear like my grandmother did. After scraping with a spoon or spatula, I use a rough surface but non-scratchy scrub pad or cloth (I like the nylon knit squares) and water, sometimes with a very very small amount of dish soap, and the pan comes clean. Then I spray a dab of vegetable oil on and rub it around with my fingertips. I then heat the pan on the stove until the oil smokes and turn it off. After it cools I store it with a napkin in the pan between it any other pans. It's easy care. Essentially you have a non-stick surface pan that lasts forever. It is much "greener" than the modern light weight pans with non-stick coatings (these chip off into your food and stop working with the slightest scratch or overheating).
2076352
You don't have to use high heat to do stir fry. Just set your heat to medium or medium high and don't put your stir fry in the pan until it's hot....it will work perfectly!
1455562
Okay. I had stir frying in mind & haven't been that happy w/ recent incarnations of cast iron (vs. my grandmother's stuff which I don't own.) I had one carbon steel wok that INSTANTLY rusted when I followed manufacturer's first-time use instructions so I feel like an idiot but I keep trying to find the solution. Thanks for your input.
31889
It's a non-stick coating of a higher quality than I've had on any other non-stick pan. I'm not sure if it's Teflon®. You could conceivably use metal utensils-a smooth metal spatula probably would not scratch it, for example-but non-metal (silicon, wood) is probably preferred.
1705157
What I have found with all non stick pan is that you can only cook in med heat. Any higher and the coating starts to slowly come off which make it ineffective.
2209206
NO, it will scratch....You need a plastic-type spatula good for non-stick surfaces with a high temperature rating.
830046
I only use silicone or nylon cooking utensils. This cookware is extremely durable. I've had mine for quite a while now and not a scratch so far. I bought 3 rubber sink liners at a dollar store and use them as pan protectors between the 3 frying pans I have since they're used every day and I keep them stacked on my stove top. These pans are really great for cooking anything you want. Treat them good and they will cook your food without the chemicals that are in the usual non stick pans. I wrote reviews about these pans you might want to read too. Hope this helps.
1867928
I am not a fan of any silicone, nylon, plastic or other non metallic spatulas. I currently only use the OXO products only because it is the only one that hasn't melted. I originally started using them to protect the non-stick surface of my skillets. If you are asking specifically about the pictured spatula I do not use it even though I have one. I find it to be awkard to handle.
1003941
We use only non stick utensils. We love them, they heat so evenly and food slips out beautifully.
2264651
You risk scratching the nonstick material if you use metal. Just use any flat plastic utensil to loosen the pancake and it will work.
788086
I have found the surface especially durable. I pre-prepped with olive oil, and always avoid any metal utensil contacting such a surface. Strictly Teflon compatible spatula. I periodically re-oil, and generally use temps at 300 or below. So far works great. Have a good time. I am enjoying chicken enchiladas in maximum quantity.
1564313
Use only Teflon & non-abrasive utensils. Although at Costco I was told that this cookware was durable & can use metal utensils. It was not true. Treat this like any other non-stick cookware. If you have to call there customer service, be fully prepared to get the "3rd degree." I rarely use my MasterClad because of the cost & how it really doesn't stand up to heavy cooking. I either use cheaper non-stick or stainless steel & will only use MasterClad in an absolute emergency.
1961583
I use a pie server made of the same material that's used for cooking utensils made for non-stick pans. It works well, and doesn't scratch the pan like a knife or stainless steel does. I own several of these, and my favorite is the oldest and most worn--nothing compares to a well seasoned pan :)
1003942
We most often use a non stick turning spatula for ease, but if careful without pressing hard and scraping while turning an omelet (for example) a stainless turning spatula has also been used, but with care, mostly because we don't want to risk damaging a favorite set of cooking pans. I would recommend plastic (or more expensive non stick if you like) utensils also. These pans are really easy to cook with because food doesn't stick at all.