Ceramic Vs Nonstick Skillets: Which Is Better? | Gear Heads
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- เผยแพร่เมื่อ 26 มิ.ย. 2024
- What’s the difference between regular PTFE-coated nonstick skillets and ceramic cookware? Lisa and Kate put both types to the test and give you their top recommendations.
Buy the OXO 12" Nonstick Skillet: cooks.io/4co8QRe
Buy the OXO 10" Nonstick Skillet: cooks.io/4eMRbEs
Buy the OXO 8" Nonstick Skillet: cooks.io/3XLEhk3
Buy the All-Clad 12" Nonstick Skillet: cooks.io/4cmJMd7
Buy the T-Fal 12.5" Induction Skillet: cooks.io/4co8Lgo
Buy the GreenPan 12" Ceramic Skillet: cooks.io/4bx8lD4
Read our full review on Ceramic Nonstick Skillets: cooks.io/4cBXLvn
Read our full review on Regular Nonstick Skillets: cooks.io/4ciZTso
Follow Lisa on Instagram: / lisam_atk
Follow Hannah on Instagram: / hannah_crowley8
Follow Kate on Instagram: / kateshannon
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
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I use my mom's 60 year old Revere Ware stainless steel pots and pans and they work great.
I bought the Valencia Green Pans after watching one of your previous videos and they’ve been going strong for years. I love them! Highly highly recommend.
Thanks Lisa and Kate. I was wondering about this very topic. You have given me a really detailed explanation. I will be watching for all your reviews. Great job ladies!
Yup. Our canary developed a tumor (which we had removed), despite following the teflon recommendations. We got rid of every piece of Teflon; pot, pan, and indoor grill, and replaced it with ceramic (including the George Forman grill, which they now have a ceramic version of).
Have had 5 ply stainless steel cookware for 56 years. Still cook great.
Great video. I have bought the green pan recommended and it is more durable than previous ones. When something does stick a little I just leave soaking and it cleans right up with a paper towel. I have found out that when using a pan for eggs that is the only food it gets used for and it extends the life of it. Thank you ladies.
Over the years I have not had much luck with nonstick pans. A couple of years ago I decided to go out on a limb, and I purchased the Aldi Awesome Pan, an Always Pan dupe. It was $25. So far it has been working great. My 90 year old cast iron skillets are still my favorites though. Eggs never stick in those.
Cast iron is the best.
@@martianrobber ...but they weight a ton!
@@bonniblingkeeps you strong 😉😉😉😇
@@bcfrrps Not for people with physical limitations. They're unwieldy, cumbersome, and dangerous to manuever for some, including me. In fact, at 2:47, Lisa states one of the attributes to look for in a non-stick pan (I would imagine in any type of pan) is that it should be "lightweight".
@@bonnibling - agreed, especially if you have a glass top stove.
We got a set of greenpan ceramic skillets as gifts in 2019, and they're the best skillets I've ever used. I love my cast irons, but these ceramics make everything seem so effortless. 5 years and still going strong.
Same. I started using GreenPans in 2017. Love 'em. It feels like cheating.
Our Greenpan Valencia warped slightly within 12 months of use, making it nearly useless on our induction cooktop. We didn't mind the slight trade off in non-stick performance but the warping was disappointing.
Sure
Well, they must be improved because mine 16 or 20 years old it didn’t take long for them to lose their non-stick, in fact one got a chip in it. When I complained I was told they need to be seasoned but there wasn’t any instructions included with the pans.
Here in Vancouver, British Columbia, for the past month I have been exclusively using the new OXO SoftWorks Ceramic non stick induction base pans after my 5 year old Greenpans had lost their non-stick. And these new Ceramic OXO's are the best non-stick pans I have ever used. I purchased a 10" and 12" pair at Costco for $47.99 Cdn. The only thing I dislike about them is they have a rather abrupt transition from the flat bottom to the vertical sides. But my omelettes and crepes cook perfectly and come out with a simple tipping onto the plate. I believe the OXO SoftWorks is a superior ceramic pan. You should give some a try.
how do you get crepes to simply fall off the pan? Do you butter?
@@rynicNonstick
Vancouver here. Happy Canada Day.🎆🎆🎆🎆
I love the Gearhead videos. They are so informative and keeps us from wasting our money!
The OXO pan has outlasted so many of my other non stick pans. Definitely a winner!
It's nice that it has been leaching microplastics into your food for so long. That's what I look for in a quality pan.
@@TheCharleseye pretty much everything is killing us. My frying pan is the least of my worries. 🤷🏼♀️
Also it’s not the o my pan I use. I was just saying the the OXO has lasted a lot longer than other pans that have scratched more easily. I won’t use a pan if the surface is scratched at all.
Please give me a model name or link
@@MichaelMengo they have it linked. It’s the OXO Good Grips 12” pan.
Good info! I am sticking to our iron skillets. Saves $$$ and the landfill from toxic material.
Very informative.
Thanks guys.
Carbon steel is what I am leaning towards due to being older. I bought a lodge All in One pot was way too heavy and didn't fit in my RV oven. It rusted and I couldn't fit it in my oven to re-season. Gifting it to another camper.
If it wasnt for the weight (my girfriend hates that) and especially problems with acidity they would be the clear winner.
But like half of my cooking is based on tomato or whitewine since both and both are extremely common in mediterranean cuisine.
And since stripping the coating is neither tasty nor healthy I rarely use them.
@@1337Jogi matfer pans are at around 3 pounds which doesn't weigh much at all, just a tad heavier than a regular ceramic pan.
Acids are also not an issue if there's a lot of built up layers of seasoning.
But if you fear stripping, then you could always buy one and have it as a dedicate egg and or crepe pan.
edit: also matfer is a higher end pan that weighs not much, there are a lot of CS pans that weigh even less like that from ikea
If it rusted, you probably soaked it. That's a no no and your fault.
I’m also looking into carbon steel for something more lightweight.
I tried carbon steel and didn't like it at all. Stainless steel is so much better
Regardless just use clarified butter on everything in all your pans and make things easier on yourself or preheat with water and a very level stove top and wipe excess water with a paper towel when the pan is at temperature.
Ghee 🙌
No matter what pan I use, I still put butter, ghee or oil in it, because flavor is also a reason to do so. The small amount I use is hardly likely to add all that many calories, and, since I don't cook on high heat, clean up isn't a problem.
Thank you ladies; very informative
Very informative ! You guys pretty much sold me on the Oxo good grips 12 inch pan years ago, I just haven't got around to buying one yet.
Cast Iron and Stainless Steel for me.
That's the only way to go.
100%
Until you can't lift them with arthritic hands.... That is my problem with All Clad. Too heavy.
@@brockreynolds870 I feel you. I have one cast iron skillet that’s not too heavy.
Hand forged carbon steel for me
Very informative - thanks very much!
U guys are awesome! I love these episodes
Just got a set of Kitchenaid ceramic cookware, and I made the absolute best fried potatoes EVER! No sticking, and incredible heat conduction! Wow!
I gave away ALL of my Teflon pans, after I was Dx with MS. I also threw out all the plastic in my kitchen. I went to ALL glass, high carbon steel, ceramic, and stainless steel for cooking, and storage. I also empties my kitchen of ALL foods that were not ORGANIC! Also, with my ceramic pans, I NEVER use them any higher than med, and I don't try to scrub any discolored/stuck on particles. I put the pan back on the stove, fill with hot water, add a couple of drops of Dawn, and a ½ tsp of baking soda. I bring this to a boil, turn off the heat, let it cool to touch, and it comes clean with a quick wash with a Swedish dish cloth.
Hello from Toronto Canada 🇨🇦, thanks for the review, very well explained.ATK,has always my reference "library" a loyal watcher..🙏
EXCELLENT info!!
Thank you for testing these pans. I am looking for a new nonstick skillet, and your advice is very helpful. I shop at thrift stores and see the end of life results for these pans. My first set of cookware was Farberware Classic and I still use my original set from the 1960s on a daily basis. I don't like having to purchase new pans because they wear out. I have had many Teflon-lined frying pans and appliances, including a rice cooker that makes great rice but after several months the Teflon surface started to chip. The heating element still works but even using just the plastic paddle, the pan should not be the first thing to go. As the nonstick pans have evolved, and people have moved away from stainless, I have amassed a really nice set of Farberware Classic stainless pots and pans, including limited models, but the nonstick pans still are best for many foods, and once again, your advice is helpful.
They're not "the best" for any foods. They're the most convenient. Motor oil is far more viscous than avocado oil but you won't see me cooking with it. Likewise, I don't cook in plastic pans.
We've had Teflon non-stick pans for years, probably three over a twenty year period. We have always been careful with the temperatures, and that seems to work to keep them going.
Appreciate ❤very informative and important
Thank You Ladies ❤❤❤✌✌✌
so helpful. thank you
Thank you. Very interesting.
There is Oxo Ceramic Professional non stick pfas free for sale now. Is this the new Oxo you were referring to?
i have a ceramic pan with high walls like a wok. i love it. the high walls are very well suited for tossing around the food. after i am using it, i usually put some dishwasher soap and water in it and let it soak for hours. this way they are very gentle to clean.
A few things that are sorely missed in this presentation:
1) Pity there’s no mention of Scanpan, a Danish company that’s been doing ceramic since the 1970’s (and does everything in Denmark.) The CS+ line is the way to go.
2) Do NOT add oil *while* preheating the pan. Heat pan EMPTY on medium-low, do the “water droplet test”, THEN add oil with a pour, never a spray. Even a high-smoke-point oil will carbonize too quickly if it is sprayed onto a hot surface, thus blocking the nonstick and requiring scouring.
3) Also (no matter which nonstick you have) NEVER take a hot pan and put it into/under cold water! This can warp the pan and cause the nonstick application to loosen. Always let it cool a couple of minutes, then run it under hot tap water. Most of the time this is all I need to get my Scanpan clean-often sans soap for non-oily or non-messy things.
Other than that, great info!
ATK did include a couple of Scanpan skillets in their testing, although they were not from the CS+ line. They quite liked the slick surface of the 12.5” HaptIQ pan, but found it rather heavy and, despite the desire for a wide cooking surface, actually found this one a bit too big. The other pan was the 8” Classic which was described as “divisive”. They liked the lack of rivets in the pan which made for easy cleaning, but the handle was short and set low which made it a bit hot and with lower clearance, not easy to grab. Plus the cooking surface sustained the most scratches. ATK also noted that while Scanpan is thought to manufacture ceramic cookware, they confirmed with Scanpan that their non-stick products contain PTFE. Both pans were recommended with reservations.
Hi there, I have a mix of different pans. I have cast iron ones by Lodge, stainless steel by Cuisinart, and a few Green pan. I NEVER buy sets, just pieces I tend to find most useful. I especially like the Green pan. Great review. Thanks
This was great, thank you! I love the idea of ceramic but performance is my priority. It’s good to know that ceramic non stick is being developed, can’t wait to see more innovations on it!
I know everyone still uses nonstick/ceramic due to its ease of use, but trust me buy a good stainless steel pan or carbon steel. Learn to use them properly and you will absolutely get 99% same results as non stick. That $80 ceramic is almost same price as a Matfer. Buy it once and keep it forever!
I've got a couple years of use logged on my Caraway ceramic pan and I can definitely attest to diminished performance. It still works pretty good, and I like the pan generally, but it's starting to fade. Love the cute colors though!
Currently Costco has a 3 pc set of TFal non sticks frypans for $29.99. I bought the same set about 2 years ago and they've performed flawlessly. Highly recommend.
Walmart here had a few ceramic pans for $5. The performance is actually good. I'm expecting them to not have a long shelf life, but at $5, I'm not going to cry if I throw them out. There's some really cheap T-Fal pans out there.
I don't only use nonstick pans. I use a mix of cast iron, tri-ply, and nonstick. Of course this makes the nonstick pans last longer. That being said, my cast iron pan is nonstick to around a lightly- to moderately-used nonstick pan when using a small amount of oil.
I'm a fan of carbon steel and cast iron. I recently got a Strata pan which has been working well for me and is about as light as any plastic coated pan.
The problem is you can ingest the non stick flakes and you’re betting your body isn’t negatively reacting to it
Bought some ceramic pans few years back. Best decision ever.
Once I learned about the T-Fal pan from ATK ages ago from a review, it's been my daily driver for pretty much everything. I will still use a couple passes of olive oil or a pad of butter to help with the release on the rare occasion I fry or scramble eggs though. Since I just cook for my self, I use the 10.5' pan because portions are not big. I will use my carbon steel (a brand also recommended by them) to switch things up. But the T-Fal has been my pan of choice and I'm on my third one. I take pretty good care of them but they do wear out.
While I know that using a carbon steel pan involves more initial work applying seasoning, I think they perform almost as well as non-stick and ceramic pans. I have a 12.5 inch de Buyer carbon steel pan that is properly seasoned. I purchased it in 2017. I regularly cook fried eggs in it with little to no sticking. I also expect that in 10 years, my carbon steel pan will continue to work just as well. I also have the ATK top-rated ceramic pan (GreenPan) and after only using it for about 1 1/2 years, it is already less non-stick than the carbon steel pan. I now reach for my carbon steel pan when frying sticky foods instead of the ceramic pan. I have never used metal utensils in the ceramic pan, but often use a metal fish spatula in the carbon steel pan and have had no problems. I use a little canola oil and sometimes butter in the de Buyer and after cooking, just use a mild dish soap, rinse, and dry it. If any food does get stuck in it, I use a small plastic pan scraper and easily remove the stuck food. The de Buyer is currently about $95 (USD) on Amazon, so it is a little more expensive than the ceramic, but for the decreased aggravation, it is worth the extra investment.
This is great info, thank you. Have you had any issues with warping?
@@jgage2840 None that I have noticed. I cook on an induction stove and as far as I can tell, the bottom of the pan is flat. I'm cooking pan seared salmon in it tonight and even though the recipe recommends using a non-stick pan, I find that the carbon steel pan works as well, if not better.
@@grkuntzmd Thank you! 😊
Cast iron skillets and stainless steel what I use.. using butter works great in cast iron when frying my eggs!
Me too 👍
Same here. I honestly find my well seasoned cast iron to be more nonstick than ceramic pans and I refuse to use teflon because of the chemicals. Just takes a little time to learn how to season your pans properly.
I use teflon pans, but only when I really need a nonstick pan. Examples include Persian rice and really sticky or delicate things like vegan sausage patties or fillet of sole. I use cast iron and stainless 90% of the time. I didn't know that putting nonstick in the dishwasher shortened their useful lifespan. Thanks, ATK.
Carbon steel, cast iron, and finally stainless steel for acidic dishes. That's all I use. Nothing to wear out or replace - truly forever pans.
Agree. I am becoming a fan of carbon steel due to it being light weight.
That was my question what is the best carbon steel pan?
@@michellpapayani4643 matfer
Yeah, I've had my stainless steel pans for about 20 years, and they are going strong. Love that I can take an SOS pad to them, but we broke down and bought a non stick, and it's on year number 5 now. We're pretty happy with it too.
@@faithsrvtrip8768 Carbos steel pans are not light weight!
My wife bought a Greenpan and started failing (sticking) within a couple months. We went back to our Tramontina nonstick pan. It’s inexpensive, well built, and lasts a long time. And when it starts failing, it’s cheap enough to simply replace it. Nonstick pans are just about the only disposable cooking item we use.
I have used the same nonstick pans for years. I don't use high heat with them and I rarely ever have any sticking issues.
I have LOVED my GreenPans for years. They are amazing ❤
My Green pans have only lasted a year. The expensive ones, too. I want to try carbon steel but no one else in my household has the patience to learn how to use them.
Me too! Love my GreenPans! Previous reviews gave them short shrift because the reviewers used the same heat setting for every pan causing the better conducting GreenPans to get too hot. I am delighted they pointed out that mistake in this video.
thanks for this review... but I'll be sticking with my well seasoned steel and cast iron :)
Carbon Steel and Cast Iron are all I use at home.. I've gotten rid of all my Ceramic and Traditional non stick Skillets. The cast iron and the carbon steel are AMAZING! no worry about heating them up too hot, no worry about off gassing.. AND I can pass these pans down to my daughter when it's time. She can use them for decades to come just like I have! No adding to the local landfill!
Personally, I like my traditional nonstick vollrath set. I had a ceramic set from t-fal and all the pans failed within a month. The ceramic started chipping off before I could really get a good idea of how good they were.
Thank you!
Carbon Steel and Cast Iron, I don't need ceramic or traditional non stick. You also don't have to worry about durability with cast iron and carbon steel. I also have an entire set of stainless steel.
I just got a ceramic pan from Sam's Club, their brand and it is super slick. I ttied pouring off the grease and almost lost the meat. I've never had that happen before. I have to test an egg and see how that turns out but likingit so far.😊
I ditched chemical coated pans long ago. Switched to carbon steel and cast iron with natural seasoned nonstick and stainless steel. All those will basically last forever with care. Chemical coated pans WILL wear out no matter how well you care for them and WILL lose nonstick, even if you don't use them. Chemical coated pans are truly a waste of money and have proven health problems.
But how do you keep stainless steel fron sticking?
I cant use iron because I am sensitive to the iron that leaches into the food, and I have a hard time handling the weight with my wrists.
@@deejewell4831 There are numerous videos on TH-cam describing how. But I use seasoned carbon steel. Try it, much lighter. And/or maybe consider using a smaller pan.
My favorite 'non-stick' frying pan (is 'skillet' a regional word? I've never used it!) is my grandmother's cast iron frying pan, now over 100 years old. Next, is my mother's carbon steel frying pan. Then, my 'Green Pan' from about 15 years ago. All still working! All great! Have never cooked with Teflon as I've never had a need. I did try a stainless steel frying pan once, to make scrambled eggs, with butter, and it was a mess.
If you're not digging at the pan with metal utensils, teflon is fine. Never buy expensive non-stick pans. They ALL wear out eventually. Just get a $20 pan and replace it yearly. You'll always have good results.
No mention of the wider problems with PTFE? Namely, the proper cleanup and disposal of the chemicals used to manufacture these pans? There are some huge ongoing class-action lawsuits with the manufacturers of these chemicals
Right !!! ✅️
This channel rocks.
Seeing in almost all Pans you need to put in some degree of oil to prevent food from sticking, might as well go for bare stainless steel or cast iron
Kate has improved so much! The effort isn't left unnoticed :)
Why is this the first time that I’m hearing that you can’t use Cooking Spray’s with non stick pans? 🤯 Thank you!
Surprisingly, a lot of cookware manufacturers recommend that you don't use cooking sprays on their products, including stainless steel pans. It's because these sprays contain lecethin, the same substance in eggs that make them stick so badly when cooked onto surfaces. The lecethin leaves behind a film on the cooking surface that you can't see and it builds up over time causing the pan to lose its nonstick qualities quickly.
@@BCSpecht89 Thank you for the explanation! I feel like an idiot for not knowing as I’ve been cooking all of my life. One of those things that is totally sensible but never occurred to me. 🤦🏻♀️😂
@raeperonneau4941 It's not common knowledge. Cooking sprays are OK for bakeware, but the direct heat of stovetop cooking is too intense for these sprays. The lecethin clogs every pore, scratch and crevice to quickly cause sticking problems.
Thanks for sharing. This was helpful and educational. I'm using ceramic and the quality is "meh". Hopefully this alternative gets better over time.
Great
Thank you
My ceramic stopped being nonstick but I coated it in oil and baked it on like my cast iron and it works well enough.
Never had or wanted a non-stick pan. Well-seasoned cast iron and carbon steel pans work great, and appropriately greased and heated stainless pans also work just fine. You don't need nonstick to produce fantastic meals.
Q: How do you find out if somebody is a cast-iron purist? A: Don't worry, they'll tell you!
Yeah great to have a pan where a wide variety of meals cannot be cooked.
Fantastic for your steak but you really exludes half of the mediterranean cuisine.
That means with ceramic you use less energy because they transfer the heat more efficiently. That's another important benefit long term.
I’m in the cast iron, carbon steel, stainless steel camp. They’re built to last and don’t contain hazardous materials that can compromise our health.
carbon steel is pretty good -- glad to see it get a mention
My eggs stick anyway so I always use veg oil on my ceramic pan. The ceramic and oil makes the stuck portions of the egg easier to clean off. But I am finding that I sometimes have to use my scrubber because my ceramic is showing stains from the browning of various foods. Still much better than wondering how and when the PFAS are going to get to me. Ceramic-coated pans aren't so expensive that I can't replaces a few to bring myself peace of mind from the PFAS. I'm not a Stepford wife either. I'm fine with cooking with some stained, slightly scratched ceramic-coated pans.
The number one cause of our nonstick and ceramic pans not lasting in our house is people who don't know how to use or store them properly
Why don't people soak their pans before washing?
I agree. If food is stuck in the pan, add water, a drop of dish soap, and set it back on the warm burner. Easy clean up.
Very Very thanks 🎉
I used to never understand how people seemed to ruin Teflon coated pans so quick till I had some friends staying at my house and they ruined my pans in a couple weeks. Seems like some people just like to crank up the heat like I would only do if I were searing something on cast iron. If used for sautéing and low temp frying Teflon can last a long time. My main pan has been in use for over ten years now and is finally starting to get damaged enough that I'm starting to think about replacing it. And if you don't heat it to the point of chemical decomposition, Teflon is practically inert. So even if you ingested it, it's just going to go right through without interacting with you. That's why it's often used in chemistry, because it reacts with nothing but the most aggressive chemicals.
*If you have to give someone instructions on how not to harm themselves with fumes from a pan, I'm not using it, EVER! I LOVE MY CARAWAY CERAMIC POTS AND PANS! I cook everything in them! They are so easy to clean and cook everything excellently! Do not use any metal on them and wash gently with soap, warm water and a soft cloth! No problem and they are durable!*
Lodge makes a great carbon steel pan
Do the "skillet against the gear head test" with both the hosts so we can determine which is better.
4:29 Amazing, the Hannah bird cage cameo will HAUNT me, I just know it!
My preference would be carbon steel but I have a glass-top range, and after many expensive attempts with different pans it seems the temperatures just don’t get high enough to season it properly.
Thanks ❤ 😊
Absolutely best pan ever Carbon steel. Lifetime, any temp, any utensils, nonstick. Older, better.
I love my Scanpan made in Denmark. I don't know how, but it's way more durable than other nonstick pans.
How long have you been using it and how often? Thanks!
@@lthandle I use it several times a week and have had it about four years. Some weeks I use it every day. I use metal utensils, put it in the oven and dishwasher.
It's a great pan. Expensive, but worth it. I got the 11" and a lid.
I LOVE LOVE LOVE my Scanpans. I have replaced all of my pots and pans with Scanpans. I have been using them close to 10 years I think.
I am slowly replacing all my pans with Scanpan.. except for my cast iron skillet. It’s a keeper.
I haven't experienced the ceramics not lasting as long as the Teflon at all, however maybe its just the brands I was using. They are certainly stickier than my Tefal's though, and I still use the Tefals for eggs and just accept I need a new one every year or two.
Stainless steel is pretty much non-stick, you just need to ensure you heat the pan before adding your butter, oil, PAM, etc. With that said, we have cast iron skillets that are over 100 years old and do everything.
What stands out to me about both these types of pans is that NONE of them will last beyond a few years at most.
I'll stick to my good ol' iron set from Lodge. No problems with it and I know it isn't poisoning me like those "coated" pans do and I don't have to think about aluminum being in my food(bad for us).
I did not know that non-stick sprays should not be used in non-stick skillets! Thanks for the Heads Up!
That would depend on the spray. The said lecithin was the problem. Many sprays are just oil. I used canola or olive oil sprays. No lecithin.
@@EthelredHardrede-nz8yv thank you! That makes a lot of sense to me.
@@4-7th_CAV
I just went on the what they said causes the problem.
OK I just looked at my can of canola spray and it has soy lecithin in it. I don't have Pam to check against. Hmm I can look that up.
Even Pam Olive Oil has soy lecithin it it. It seems to be an emulsifier.
@@4-7th_CAV
This isn't a science channel and I have noticed that they tend to recommend expensive stuff. They do get money from the links.
@@4-7th_CAV
OK I checked multiple sources. Lecithin can be a problem if you don't clean it off. SOME sprays don't use lecithin. So check the ingredients or clean carefully.
I will have to start doing that. Of course I buy the cheap pans anyway. I do have something collecting on my brownie pan. I will try to get that off. Might use alcohol on that.
There is very little reason to use non stick. Sure I have one in my arsenal but it’s by far my least used pan. Stainless steel is my go to pan, followed by carbon steel (good enough for eggs and fish), and enameled cast iron.
What I want to know is whether there is a nonstick pan (passes the egg test) but also has a MOHS hardness of at least 7 (like fired porcelain) so that you can use any scrubbers, even steel wool, or metal utensils, and doesn't need to be hand washed, ever, and can even be put into an industrial dishwasher without concern of the coating mechanically degrading.
Consumers need to be aware that the term "ceramic coating" is a marketing term and is nearly always completely misleading. The problem is that the so-called 'ceramic coatings' aren't literally ceramic. They are just other mixtures of plastics and enamels that may optionally have ceramic particles in them (which describes most paint by the way) but where the cured coating mimics some of the properties of actual ceramic minerals.
At 6:15: if Dishwasher can erode the teflon coating, I would assume that cooking would too! and it would then get into your food.
I bought an Oxo nonstick pan in both 8 and 12 inch sizes and had the handle of the 12 inch rust off after 10 months. I was extremely disappointed at how poorly it held up; not even a year. We always hand washed it and then dried it with a towel, so don’t;t know how it wore out so quickly, but I don’t want to buy a replacement from them either. Not sure I want to spend the money for the All Clad one, which would go with the rest of my kitchen, but I am not a huge fan of T-fal either. I guess I’m going to have to focus on building up my nonstick surface of the carbon steel pan I do have.
Did you contact OXO and tell them? They have one of the more responsive customer service divisions out there. I had a pair of OXO tongs that were difficult to lock and unlock, but comparing them to an identical set I had that worked fine, I couldn't figure out why. I contacted OXO and, after sending the information as to what was happening, where I purchased them as well as a couple of pictures, they said they'd replace them. And I didn't have to send the "defective" * ones back. Imagine my surprise when I opened the package and found *two* pairs of tongs! 😮
* they worked just fine - they took more effort to lock and unlock 🤷🏼♀
We have one large All-clad traditional non-stick that we use only occasionally when a non-stick is truly necessary. It's still in good shape after many years. Otherwise, stainless, seasoned cast-iron or carbon steel with very little oil are far better than the ceramic we've tried and invariably get better rather than worse with use over time.
And what do you do if you want to cook acidic ingredients like wine, lemon juice, or tomato sauce?
I like my ceramic because I can restore its slick coating by heating up some oil in it for a few minutes and then wiping it off. I do this every couple of months.
good info
My go-to pan is a DeBuyer carbon steel pan. Is it nonstick? Not exactly, but it’s such still a joy to use. I won’t buy teflon and I had a ceramic pan that lasted all of six months. As was hinted at, neither is a great option.
My take, FWIW: Nonstick pans are specialty pans. They are not general purpose. They don't develop fond for sauces. They (sorta) require plastic tools, which tend to be flimsy and thick. They don't heat evenly, unless you spend way too much on one. The answer is buy cheap ones, say - $30 bucks or less. You only need one or two. Go ahead and use proper metal utensils. When the pan is scratched and doesn't do the job anymore, pitch it. Ceramic pans are much more expensive, and less nonstick than cast iron. Nonstick cookware doesn't last forever like quality tri-ply or cast iron. Attempting to make it do so involves compromises that just aren't worth it for a specialty tool.
Do you continue to use the ceramic pan and if so, does it remain satisfactorily not stick? At six months, a year, and so forth? Thanks