Ceramic nonstick skillets promise to be as slick and reliable as the best regular nonstick skillet, which we like to use when cooking delicate foods such as fish and eggs.
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I started using cast iron and carbon steel, and will never go back to non-stick pans. For the price of a little bit of learning, it's a WAY better experience all the way around.
And who TF cooks eggs without oil? blech!
I found a 10" Valencia Pro Green Pan on clearance at TJ Maxx for $10 just after Christmas. ($94.99 list on their website!) It's become my go-to pan for scrambling eggs. Needless to say, I couldn't be happier with it.
The "only reason" to purchase a ceramic pan is that it affords browning capabilities much closer to stainless steel – far superior to nonstick – while being much easier than stainless to clean. I find this review dishonest in deliberately ignoring the apt comparison.
Get a good carbon steel pan, they will last you a lifetime, and cheap ptfe pan. All coated pans will wear down over time, and you will have to replace them.
It's scary when you start talking about Teflon pans as traditional. Carbon steel and cast iron are by far the best options. Teflon pans should not even be considered.
Umm, the best ceramic pans are made in Korea, I'm surprised you didn't test any made in korea.
If I'm not mistaken, Green Pan has now been accused of false advertising regarding what their pans are actually coated with. Anybody considering buying that brand might look into that.
THIS CHANNEL IS GREAT!!!!
Very well explained. The (my) question only is – why would you use temperatures above 500°F (260°C)?
The test kitchen seem to be mostly chunky.
Gas stoves being banned.
Generally even with a Non-Stick Pan, people still add a little oil. Like any Non-Stick Pans are significantly more better than say an uncoated Stainless Steel, but all coatings are not magic.
Recently got a Cast-Iron Skillet that have a Heritage Rock Coating. And got me thinking, a reason why cheaper Non-Stick Pans don't last long is because they are usually made with metals that have a low melting point like Aluminum, and long time use can lead to the metal warping, and that in turn can lead to the coating chipping off. However in theory if we put these coating on a pan made with material that can withstand higher heats like Cast Iron or Carbon Steel, both the pan and the coating may last longer. And with Cast Iron, when the coating wares down, I could just season it
Excellent Presentation, Logically Informative and Professional.
I noticed my aunt cleaning a ceramic nonstick pan with some stuck-on sauce. I tried it myself and it seems to work better than soaking in hot soapy water: fill the pan about half-full (by depth) and add a handful (I use about a quarter cup) of baking soda, heat the pan to a rolling boil and remove from heat, allow the pan to cool. Rinse the pan and wipe it out, and it will be good as new, even with maple-sausage fond.
What was the favorite non ceramic non stick pan?
Thank you! You very informal it is helpful.
almost everything is dangerous . aluminum causes dementia.
I am not even close to a chef. Even so, this was so useful to know.
Can you use lemon juice as oil in a ceramic pan?
Was Caraway brand included in this testing?
Bravo Lisa for saying ceramic nonstick skillet with such confidence!
Praise the LORD for creating non-toxic chemicals!
What type of thermometer is that being used in the video?
Lisa, I have obtained many of my kitchen items based on your reviews! All are excellent! Love ya!!
I have the cheap Target ceramic pans and I love them. I've never had longterm luck with Teflon, it's always degraded on me. Even if the Target pans stop working (I've had them almost 2 years) they're inexpensive to replace, plus when the hooligans in my house use knives and other metal utensils in them, they are more durable than Teflon.
food.
These reviews are always soo long winded and convoluted
Green Pans has so many varieties at different price points. How are they all different besides the base metals?
I am a fan of my Green pans! Get on their email list and they periodically have huge sales! Unfortunately I bought the regular non induction green pans and will have to rebuy the inductive friendly pans when I move into my new house being built.
Hands down the best ceramic non-stick review so far!
Being able to use lower heat while cooking with ceramic pans is actually a big plus today, especially when considering going "Green"/Greener and the increased costs of all stove top fuel sources. Additionally, the fewer additives, such as oils used, the healthier/the cleaner the foods we eat. After that, I have to agree that easy clean up takes the "drudge" out of cooking.
Seeing this review i bought the green pan. And i regret it and threw it in the trash. Worst pan ever. Everything you try to cook in it sticks in it with oil. Not even eggs will work
What about nonstick ovenproof skillet?
I don't get it. Why would you not use butter to cook an egg? Even in a "non-stick" pan.
You used recipes that were based on using the traditional non-stick pan and followed the instructions exactly. OF COURSE the food cooked quicker. If you started with recipes that were based on ceramic not-stick, and tested the traditional pans, you would be telling us things weren't cooking enough. It would have been a more reasonable comparison to start by figuring out the degree of difference and using each type as it should be used.
It seems as whether they are all aluminium….what a joke !! DON'T BUY ALUMINIUM !!!!!!! IT'S NOT HEALTHY AND MAKE BIG LAND CONTAMINATION, HUGE MAD POISION SEAS !!!!
its a bit small 20 cm , is there a larger one ?
Thanks a lot
I really need some good advice as to why my GreenPan smells of chemical when I only use low or low-medium fire.
Just came across this review. We have three of the GP Valencia Pro pans and can vouch for their non-stick abilities. Have only had them one year and they have been great up to this point. One question is do these pans benefit from a seasoning of oil occasionally similar to cast iron pans? I have been reading a couple articles about seasoning non-stick but would like to hear if ATK has an opinion. Thx for sharing.
They totally abuse there pan just for test result
Ceramic is not a conductor of heat-it’s an insulator. The shuttle had ceramic bricks that withstood the re-entry heat. Ceramic is glass-just like Pyrex pans that deliver slow even heat and insulate as ATK has pointed out before
Glad Greenspan held up well in this test bc it’s the single ceramic , non stick I have as I’m replacing my cookware.
Cast Iron a will be my go to other than this one ceramic. I don’t want to replace the majority of my cookware again. Looking for life long use.
Though this was a useful video overall, @6:27+ is not a very good explanation of the observed phenomena or the differences in thermal conductivity. To say that ceramic conducts heat while PTFE insulates is to evince a lack of understanding of conductivity. If, in fact, both pans have the same specific heat and density, as stated, and the PTFE-coated pan has lower thermal conductivity, then it should also be hotter than the pan with ceramic coating, but that is the opposite of what they showed with the thermometers. (If they're dumping the same amount of heat into both pans, but one is transmitting more to the food, then the other must be storing it instead and therefore be hotter. Of course, alternatively, maybe the shape of the ceramic pan just does a better job of catching the heat from the burner.)
Their observations are probably useful for cooks, but the explanation seems wrong.
Lisa is the best of the best of the best. Essentially, a perfect reviewer. Unbiased, practical real-world testing and clear recommendations. That's it. Over and out. I've used her recommendations for 10 years at home and even in my restaurant.