Fry Pans with ceramic coating ?

S

Sliverfox

Well-known Member
Location
Northwest PA. Fifty miles south of Lake Erie.
I lend my son my 10 inch Teflon coated fry pan.

Thought I would find one just like it where we shop.
Nope , the brand I want doesn't come in that size.

While in another store I noticed fry pans with a ceramic cooking surface.

Does anyone have one?
Pro & cons of them,,please.

Thanks in advance
 

Sliverfox said:
I lend my son my 10 inch Teflon coated fry pan.

Thought I would find one just like it where we shop.
Nope , the brand I want doesn't come in that size.

While in another store I noticed fry pans with a ceramic cooking surface.

Does anyone have one?
Pro & cons of them,,please.

Thanks in advance
Click to expand...
there are a few types i recently bought some brand is master chef
it has been great nothing sticks even if you forget something which i did once. clean up with a damp cloth so easy clean after cooking
 
I've never cooked on a ceramic coated frying pan, but I researched them when I was in the market for a new frying pan. I decided against it because they can't handle high temperatures. The one I just bought can go from the stove and into the oven up to 500°F. If that's not a consideration, the ceramic might be just fine for you. Here's some pros and cons for ceramic:
https://greengarageblog.org/16-pros-and-cons-of-ceramic-frying-pans-and-pots
 
I saw some tips on cooking in stainless steel pans without much sticking. I've tried it & it works.
Don't put the oil/butter in the pan when it's cold. Heat the pan up first, then put the fat in.
I did some broccoli yesterday & it took very little scrubbing to get the pan clean.
 
We've have a couple of the Gotham Steel pans for years now, bought the first one for easy cleanup while out camping. They're pretty good, but cleaning sometimes is not as easy as shown on the commercials. Still better than a stainless steel or aluminum pan. We have one large teflon pan left from back in the day, I agree, it's not healthy to use. If you can't have a bird in the kitchen for fear of it dying from the teflon fumes, that's a red flag for sure.
 
I tried a couple of ceramic coated pans, but they failed miserably. It wasn't that they stuck, but their bases were not sufficiently flat to sit on my ceramic hob. I use a "Lakeland" teflon coated stainless steel frying pan with an encapsulated aluminium base that sits perfectly on my hob. The rest of my cookware is plain stainless steel with encapsulated bases. They are very easy to clean.
I also have two teflon coated 'Fissler' pans that are made from cast aluminium with machined bases. I see no problem in using Teflon coated cookware.
 
I use ceramic most of the time as it is easy to clean and lasts a long time. Gave up teflon ages ago because the finish would wear off eventually (where did it go?). I have a stainless steel pan but stuff sticks to it so I will do what win231 suggested and see if that works.
 
We started off married life with stainless steel pots & pans.
Bought various Teflon coated fry pans that wore out , got tossed out.

Son had bought new fry pans to use in his RV.
Complained that the handle was too heavy ,,made fry pan tip.

Last Fall when I knew I'd be doing most of the cooking on ATV trip with him,,,took my Teflon 10 inch fry pan.
Knew son wouldn't be using it much after we left.

My large stainless steel fry pan works well.
But sometimes too big when making something for two.
 
I use a nonstick skillet most of the time, I realize it has disadvantages...I try to buy the type that will not warp...I just replace it when the nonstick surface wears out. I have one 8" stainless steel skillet that I cook cornbread in.
 
Capt Lightning said:
I tried a couple of ceramic coated pans, but they failed miserably. It wasn't that they stuck, but their bases were not sufficiently flat to sit on my ceramic hob.
Click to expand...
I wonder if this problem could be solved by higher quality ceramic coated pans, or not.
I haven't personally had the fry pan, but I have the soup pot with ceramic coating, and I have had the it in roasting pans, and they all work very well.

Like @SeaBreeze , and @Pepper and others;
I am not comfortable using pans or other foodware, with coatings that might be toxic in any way. Glass/ceramic is made at extreme high temps and is safer than many other coatings.
 
helenbacque said:
A well seasoned and properly cared for cast iron skillet beats all and it will still be around for your great grandchildren to use.
Click to expand...

Gee, I think most or all of us agreed; However, there were at least 3 or 4 different reasons given, why we aren't using them...:oops::rolleyes: :giggle:;)

Therefore, perhaps the best solution, is if you, Helen, would simply cook for all of us, please! :):LOL:
We would appreciate it, and we'd likely all agree that the food is extra delicious, cooked that way, in your skillet!:):love:
 

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