Announcement

Collapse
No announcement yet.

Ceramic-coated pans

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • #16
    Originally posted by sakura_girl View Post
    Haha, maybe I should just be more comfortable about having a cast iron always sitting with bits of food on my stovetop xD

    I do have a stainless steel stock pot, actually. I use it to boil my potatoes and to make stock. It's a good point you make about self-healing products versus ones that you have to always replace. I'll give my cast iron more of a shot, but if I'm still pissed off about it in a month, I'm just going to go buy the ceramic coated stuff from Italy >_>
    How To: Cast Iron Skillet Non-Stick and Lasts a Lifetime
    -Ryan Mercer my blog and Genco Peptides my small biz

    Comment


    • #17
      Extremely useful link, thanks. Will go out hunting for a good cast iron
      My chocolatey Primal journey

      Unusual food recipes (plus chocolate) blog

      Comment


      • #18
        Originally posted by sakura_girl View Post
        Haha, maybe I should just be more comfortable about having a cast iron always sitting with bits of food on my stovetop xD
        If you like bits of food in your pan that's a plan. I don't, personally, but I'm strange. I prefer to clean the pan after each use, I just clean appropriately for cast iron. :-)


        Regarding the site RM posted, I agree with everything except maybe making a big deal about surface machining vs rough surface. I have both. I have also done the "sand it smooth myself" experiment. It makes a small short-term difference, not something worth worrying about. I have old and new, machined and rough, they all work fine. Overall excellent article though.

        Comment


        • #19
          Originally posted by Him View Post
          If you like bits of food in your pan that's a plan. I don't, personally, but I'm strange. I prefer to clean the pan after each use, I just clean appropriately for cast iron. :-)


          Regarding the site RM posted, I agree with everything except maybe making a big deal about surface machining vs rough surface. I have both. I have also done the "sand it smooth myself" experiment. It makes a small short-term difference, not something worth worrying about. I have old and new, machined and rough, they all work fine. Overall excellent article though.
          Yeah I don't agree much with it either. I actually have a few awesome old ones but I prefer my new one that was 20 something shipped with Amazon prime, although if I just want to fry a single egg I have an old old old one that's the perfect size that I'll use.
          -Ryan Mercer my blog and Genco Peptides my small biz

          Comment


          • #20
            The pan I leave on my stove top 99% of the time is a Lodge I got from the local sporting goods store for $15ish. After pretty much daily use for a few years I can fry eggs with just a touch of oil and they slide off the pan better than Teflon.

            Comment


            • #21
              Thank you so much for your tips. I'll give my Lodge more go's on my stove. I've used it like 4 times total xD
              My chocolatey Primal journey

              Unusual food recipes (plus chocolate) blog

              Comment


              • #22
                Originally posted by Damiana View Post
                No I wouldn't. I'm intrinsically turned off by environmentally healthy claims, especially if they're made by a product that's manufactured in China. I'd stick to uncoated metal pans for cooking.
                Yup, like cast iron. Made in the USA.

                Or my 45 years or older cast iron pans that I have had forever.

                Comment


                • #23
                  Originally posted by NewGrayMare View Post
                  I have seriously been considering one of these; but, like Damiana, I'm kind of put off by their environmentally friendly claims. For one thing, these pans haven't been on the market for very long, so we don't know what they could potentially do to us.

                  I do need new pans, though. I'm still using the non-stick T-Fal that was given to me as a wedding present 5 years ago. I want to get cast iron pans, but can't afford it. I'm hoping I'll get some money this Christmas and can get a new 10" cast iron skillet.

                  Cast iron skillets last forever. Check thrift stores. Even if they are well used they can be cleaned up, de-rusted, and re-seasoned. They last a lifetime.

                  T-fal is probably the only non-stick I trust. I have one teeny T-fal pan which will hold exactly two eggs.

                  Comment


                  • #24
                    Originally posted by sakura_girl View Post
                    I want the ceramic coating so that metals don't leech into my food. I don't want extra iron from cast iron; I eat plenty of iron, and tomatoes to boot. And obviously, I don't want aluminum or stainless steel doing so either.
                    I had the same concerns about cast iron giving me too much iron.

                    But I got one anyways, simply because the enameled pans were too expensive. Thinking of checking my iron levels in the future, just in case. But I'm not that concerned. Iron leaching into my food is better than PFOA/PTFE, aluminum, or nickel (from stainless steel).
                    Last edited by Bosnic; 12-23-2012, 06:56 PM.

                    Comment

                    Working...
                    X