Ceramic Coated Nonstick Pans?

I've seen the green pan. There's a blue pan. Then there are myriad other pans like this one made by Henckles. I've seen tons of these things. There's even one sold at my local Market of Choice, a fancy regional grocery chain. That pan looks the business, actually.

My question is, do any of you KKFanites (?) have one of these ceramic coated pans, and if so, what do you think about it? How has it held up over time? Does it stay non-stick? I hear high cooking temps can make them lose their non-stick properties. If I can't use it at high temps, it would be worthless for stir-frying.

Currently, I'm using a tri-ply all stainless set that we bought in about 2007 from JC Penney. It's one of the Cooks line of pans, and they're excellent, imo. We got them for something like half off, then another 20% off during a holiday sale. The non-stick pan we bought seems to be on its way out (the coating, not the pan), even though we babied the thing (wood and plastic utensils, hand washing with sponge or rag, etc.). I like the idea of replacing it with something high quality and non-toxic, like these pfoa-free ceramic pans.

I've been using a small Lodge cast iron skillet for cooking eggs, and it's been great too. I may just go for cast iron for a big fry pan or wok (if such exists).

Thanks for any input and suggestions you can provide!

-Andy

 

I have the green pan. My dad bought it for me. With butter it is non-stick. I would not buy one myself nor do I think it is better than any other nonstick pan.

 

I have a nonstick le creuset anodized pan, it's not coated in a nonstick, but the pan is actually entirely made of the anodized aluminum I believe it is. It's great for eggs, I also have some debuyer carbons that I love, but if you are looking for an actual nonstick teflontype thing, the le creusets are great, and even if you do scratch them, since it's not a coating the scratch won't give off cancerous fumes, or even get stuff stuck on.

I have seen some Demeyere thermolon granite pans that look good and demeyere is well reputed cookware, but goddamn it's expensive stuff, so not for me, it is also coated, so maybe in 15 years they will find out it makes you go blind, who knows.

 

I threw my green pan in the trash. I seasoned it as instructed and it was ok for eggs as long as you used plenty of butter. After I got it too hot searing a small steak, it was useless.

 

Couldn't agree with you more Jason, mine found the trash as well. I use cast iron for most of my cooking needs.

 

I still can't believe a product with the "As seen on TV!" stamp of approval let me down.

 

It let a lot of us down. Of course most every "as seen on TV" product does that.

 

Not the expanding hose, that things great!

 

Do you have the original version or the upgraded heavy duty version with the ultraviolet protection?

If I ever need another hose, I might try one of the expanding types.

 

Get deBuyer Force Bleu for light work, like eggs. The 9" crepe pan is unreal. For almost everything else, I go with deBuyer Mineral B, or a Calphalon One pan. A big plus of carbon and cast iron (which I also use a lot) is that it is supposed to help keep anemia away. If you have a lady in your life, especially a pregnant one, this is very good info.

 

So why deBuyer over Lodge? Lodge costs a lot less and looks pretty similar to me.

I sort of figured most of the ceramic coated non-stick pans would be junk. I was just hoping someone would say one of the premium versions actually worked. I like cooking with fairly high temps for searing and stir-frying, though, so I guess the ceramic coated pans just aren't a good option.

-Andy

 

I have no idea what brand the iron skillets I have at work are but I've reseasoned them and OH MAN, I love them. Heat up quick and the mushrooms and demi-glace do not stick! Granted I have kill the dishwasher on a weekly basis when they use the steel wool on them. We are running out of of dishwashers.

 

It looks like I'll end up with a de Buyer Carbone or Mineral B pan. I'm not quite sure which, and I need to choose a size. Those are the thickest options from de Buyer. This forum will be the death of my bank account, but it's really helpful!

-Andy

 

Coated non-stick pans will never last long with continual high heat usage, which is why they should be bought cheap and replaced when needed. Cast iron skillets, french pans and woks, when seasoned, are the best choice for longevity.

 

I was given a Green Pan, still have it, it's OK for the general use stuff I do. *shrug* It's solid and not garbage, but I can see that doing anything really high heat could make it into junk.

I keep looking at the Lodge ceramic coated cast iron stuff. Really prefer the price point of it over the french made things.

 

+1 for correct use of "myriad."

 

Thanks, Bill. I have the same badge.

-Andy

 

Non stick pans are all great, for up to a few months, after which they're trash.

Reminds me of the time I was in Chef Central and a twenty year old salesman was pushing ceramic knives. His big selling point was that they would be sharp for a couple of years (and then, of course, would be junk). I told him that a few years may be a significant portion of his life, but not mine.

After a few years, cast iron and black steel pans haven't even fully broken in.

 

We've been using a small cast iron pan for about a year, mainly for eggs, and it's great now. I've ditched this ceramic pan idea in favor of a carbon steel pan.

 

Technically speaking, word usage doesn't fall under the umbrella of grammar... Out of your jurisdiction Bill! :lol:

I was skeptical about the green pans too. My friend got one, she's the queen of single use devices and gadgets after all, it's been used once because of the heating restrictions. It's just silly to me.