Can Stainless (non Coated) Cooking Utensils Be Used with Non Stick Cookare Or Will It Scratch the Pa

No you can not use metal utensils with your non-stick pans, they will scratch them. Wooden spoons are great, as are heat treated plastic untensils. Do not worry it is easy to find everything you need.

1. Safe skillet to replace non-stick pan?

Cast-iron skillets are fabulous. So are heavy bottom (w/ a copper ring) stainless steel skillets.With these you pre-heat the pan, add the oil swirling pan to coat. The trick then is, wait till oil shimmers, then place the food in moving it around with your fingers, so as not to stick.

2. Seasoned Cast Iron NOT being Non-stick

Do not use flaxseed oil, it's one of the worst.Something I only discovered recently is it's not just the smoke point you should be concerned about, it's the iodine number. This is important when it comes to the oil's polymerisation to make your coating. The lower the iodine number, the harder the resulting polymer finish. The smoke point should be used as a reference only for what temperature you should season at. If your oven can not reach the smoke point, pick an oil that it can.To get the hardest, most durable surface you want an oil with the lowest value you can get. As this is actually coconut oil [about , you may not want to work with that aroma, so the lowest value odourless/flavourless oil is palm kernel oil [about . You are probably good to a value of maybe 50 before things start to go downhill. The higher the iodine number the softer & more sticky the resulting polymer is.Flaxseed is about 200, literally at the other end of the scale. [It's not actually on that wikipedia list but you can search it independently].As you currently have a soft layer, which may or may not be completely polymerised, I would suggest stripping it & starting over. Once you have the correct oil, make sure you get your oven hot enough to polymerise the oil. You need to be above the smoke point - which means you need ventilation. Each layer takes an hour to 'bake' then at least an hour if not two to cool. You then repeat the process up to 6 or 8 times. Your oil application each time should essentially be 'hardly enough to even tell it's there. Light, light coats & repetition are the way. If it pools or drips, you will get an uneven result with soft areas that did not fully polymerise.After comments, refs: This first is the one most people go to for 'proof' flaxseed is the best - but if you read the comments underneath you will find many people get a sticky or flaking surface with this method. - Chemistry of Cast Iron Seasoning: A Science-Based How-ToFlaxseed is specifically mentioned as not recommended in this one - SeriousEats; How to Season a Cast Iron Pan (It's Easier Than You Think!)Rumtscho's answer on What oil is best for seasoning a cast-iron skilletFor my final test - which I will have to get back to you on - I will be using either coconut oil [which I already have] or palm kernel [which I've yet to source] for a new pan I know I will be opening on the * 25th *. I will let you know how it goes, compared to be previous attempts.

3. i have some questions on cooking??

all of them are yeses. when it means to "grease" all you need to do is coat the pan with something non stick. pam is perfect. crushed bananas are definetly mushed and cream means blend butter and sugars together until they "cream" if it calls for a sifter you need to get one!!!!!!!!! they are very cheap i promise!!!!

4. Can i bake with a kitchen aid non-stick fry pan with silicone handles?

Most likely you can, but I would not . First, what are you doing using Teflon anyway! Hello, very bad for you. Throw out your pans and go buy the non-non-stick kind, called stainless steel. Then use pam or other spray oils. Putting your pan in the oven is probably ok to about 350-400 degrees, but I would not push it. Stainless goes from stove top to oven.

5. Betty Crocker Double Sided Non Stick Griddle any good ?

I have a cast iron two sided griddle; I would not use Non Stick Teflon that is not healthy for you;I would not trust it on a gas stove either;read up on the chemicals that are released from Teflon when it reaches a certain temperature. Mr. Burnt Pancake Man all you have to do is control the temperature and your cast iron will be fine.