I have been an early adopter of ceramic non-stick pans; probably ~20 years ago or so. At the time, it was a small revolution: good non-stick properties combined with mechanical and thermal ruggedness, an ideal combination.
After a few years, the properties degraded, and they became stickier than regular (non-PTFE) pans.
I thought that the technology would improve with time, and that newer models would retain their properties for all their useful life. In a sense, that became true: they were lousy from the very start.
In-between, I have tried to preserve and save the pans I bought: I resorted to gentle hand-washing only, as the dish-washer degrades the coating, and I used them only for frying, with just some kind of oil or fat, never for deglazing or adding wet or acidic ingredients.
Nope: my latest, beautiful pearl-white Ilag pan stuck like hell from the very start, even though I take all the precautions required: I use a comfortable amount of grease, heat the pan at 180°C and carefully dry the meat or fish I fry, but everything I attempt to put in sticks instantly and very strongly. The only advantage is that I can use a metal utensil to unstick the food and scrape the pan.
Why such a failure?
As a comparison, PTFE pans seem to last almost forever when used properly. Of course, the coating process requires PFOAs and they are not as mechanically rugged as ceramic, but they are much more durable.
Newer ceramic coatings seem to originate exclusively from Ilag, and they are cr*p
After a few years, the properties degraded, and they became stickier than regular (non-PTFE) pans.
I thought that the technology would improve with time, and that newer models would retain their properties for all their useful life. In a sense, that became true: they were lousy from the very start.
In-between, I have tried to preserve and save the pans I bought: I resorted to gentle hand-washing only, as the dish-washer degrades the coating, and I used them only for frying, with just some kind of oil or fat, never for deglazing or adding wet or acidic ingredients.
Nope: my latest, beautiful pearl-white Ilag pan stuck like hell from the very start, even though I take all the precautions required: I use a comfortable amount of grease, heat the pan at 180°C and carefully dry the meat or fish I fry, but everything I attempt to put in sticks instantly and very strongly. The only advantage is that I can use a metal utensil to unstick the food and scrape the pan.
Why such a failure?
As a comparison, PTFE pans seem to last almost forever when used properly. Of course, the coating process requires PFOAs and they are not as mechanically rugged as ceramic, but they are much more durable.
Newer ceramic coatings seem to originate exclusively from Ilag, and they are cr*p
I had never heard of the stuff. When I try to look it up on Wikipedia, I end up on a page about WWII German internment camps (Internierungslager).
Anyway, the ceramic non-stick pans my partner and I have have stuck more than PTFE pans from the very beginning, but less than normal pans. We have used them for many years without any degradation. Mind you, we never put them in the dishwasher because we haven't got one, and we never fry meat or fish in them because we are vegans. We do use them for cooking and frying many kinds of edible plants and plant-based products, though.
Edit: this Ilag? Industrielack AG, https://www.ilag.ch
Anyway, the ceramic non-stick pans my partner and I have have stuck more than PTFE pans from the very beginning, but less than normal pans. We have used them for many years without any degradation. Mind you, we never put them in the dishwasher because we haven't got one, and we never fry meat or fish in them because we are vegans. We do use them for cooking and frying many kinds of edible plants and plant-based products, though.
Edit: this Ilag? Industrielack AG, https://www.ilag.ch
That's the one: 15years ago there were alternatives (they didn't have the immaculate look of Ilag ones), and they lasted for quite some time, unless you grossly mistreated them.
Now, they are the only ones to be found.
Is there any way to rejuvenate the coating of older types? I have tried extreme heath, short of melting the aluminum, but the result was minimal
Not that this helps at all, but I refuse to use any sort of coated pot or pan.
They all (as far as i know) deteriorate or lose their coating, and worse still, some release toxins if over heated or damaged.
PTFE was never envisaged to be used for cooking, with high temps, they break down.
My older stainless (copper base or insert) cookware is over 30 years old, have a few scratches, but still perform flawlessly.
They all (as far as i know) deteriorate or lose their coating, and worse still, some release toxins if over heated or damaged.
PTFE was never envisaged to be used for cooking, with high temps, they break down.
My older stainless (copper base or insert) cookware is over 30 years old, have a few scratches, but still perform flawlessly.
FYI In the manufacture of PTFE, very toxic chemicals are used. And historically they have been known to be released when they wear.
3M and other companies have been in tons of lawsuits over this stuff causing cancer and deformities in humans. nasty stuff.
Just get a cast iron pan at a yard sale and a steel spatula, they don't stick at all when you get the hang of it. I cannot imagine why anyone would bother with teflon coated pans, they seem more of a hassle than anything, other than maybe availability in stores.
3M and other companies have been in tons of lawsuits over this stuff causing cancer and deformities in humans. nasty stuff.
Just get a cast iron pan at a yard sale and a steel spatula, they don't stick at all when you get the hang of it. I cannot imagine why anyone would bother with teflon coated pans, they seem more of a hassle than anything, other than maybe availability in stores.
I recently got one of these and it is indeed very non stick.
https://greenpan.co.uk/products/venice-pro-stockpot-with-lid-24cm
I guess your milage may vary.
https://greenpan.co.uk/products/venice-pro-stockpot-with-lid-24cm
I guess your milage may vary.
I find coated pans to be poor.
That hard anodised greenpan looks good although it is a little bit pricy.
I have found the hard anodised baking trays very good and not too pricy.
I have got an ex teflon cast iron frying pan. It became awful after six months.
I got the disk cutter out with a rotary wire brush fitted. After sealing as you should do with new cast iron frying pans it has proved to be nice again. Just keep it away from water.
That hard anodised greenpan looks good although it is a little bit pricy.
I have found the hard anodised baking trays very good and not too pricy.
I have got an ex teflon cast iron frying pan. It became awful after six months.
I got the disk cutter out with a rotary wire brush fitted. After sealing as you should do with new cast iron frying pans it has proved to be nice again. Just keep it away from water.
PTFE coated pans are not cast iron, but cast aluminum. And aluminum is much more sticky than cast iron. As well as them having a much rougher texture than cast iron.
To make it work on induction stoves they put a steel ring on the bottom of it.
To make it work on induction stoves they put a steel ring on the bottom of it.
It is definitely a cast iron pan and looks like a copy of a famous brand of cast iron pans that had been coated with PTFE.
The rotary wire brush did not make any marks on the iron once the coating was off.
It is a perfectly good cast iron pan now.
The rotary wire brush did not make any marks on the iron once the coating was off.
It is a perfectly good cast iron pan now.
Cast iron pot and pan with steel spatula and spoon here. My pot is from the 1950s, one thing I did save from the old house.
I had terrible luck with ceramic coated pots and pans, ditched them all. I don't trust the coating anyway.
I had terrible luck with ceramic coated pots and pans, ditched them all. I don't trust the coating anyway.
Teflon used to be a DuPont brand.
It is difficult to bond 2 parts made of it, the methods used to adhere it to metal will be extremely corrosive.
The other part is product quality, many copies and grades in market.
Stick to metal, or earthenware / ceramic pans...they do exist.
It is difficult to bond 2 parts made of it, the methods used to adhere it to metal will be extremely corrosive.
The other part is product quality, many copies and grades in market.
Stick to metal, or earthenware / ceramic pans...they do exist.
A new development: a brand new coating has appeared: "Titanium". I was (cautiously) ready to try it, but reading the fine prints, I saw the curse word: Ilag.
Now, they try to obfuscate it, probably because it has gotten such a bad reputation, but they cannot hide it completely, unless they act as a generic, nameless subcontractor for another brand.
If someone else takes the plunge and gives it a OK, I may try it, but I remain very doubtful: it is probably another fancy name for the same kind of crap.
Something completely habitual for audiophile products, but unusual for kitchenware.
"Good" practices percolate from one domain to another.....
Now, they try to obfuscate it, probably because it has gotten such a bad reputation, but they cannot hide it completely, unless they act as a generic, nameless subcontractor for another brand.
If someone else takes the plunge and gives it a OK, I may try it, but I remain very doubtful: it is probably another fancy name for the same kind of crap.
Something completely habitual for audiophile products, but unusual for kitchenware.
"Good" practices percolate from one domain to another.....
We have a 'green pan', and that thing is no good. Sticks like crazy. We also have a Misen non-stick fry pan. So far, after two years, no detectible wear/deterioration. and perfect non-stick performance. Always hand washed. See: https://shorturl.at/aGT39
We also us a stainless frypan for other unlikely to stick duties, poaching, etc.
We also us a stainless frypan for other unlikely to stick duties, poaching, etc.
I mainly use a cast iron pan with a removable wood handle. Just take the handle off and expose it to as much heat as you can in a kitchen to season it.
It is well enough seasoned I can rinse it out and not loose any of the coating.
Low cost for a pan that will outlive a few generations. The explanation for why cast iron is not popular is it is too heavy. Never noticed!
It is well enough seasoned I can rinse it out and not loose any of the coating.
Low cost for a pan that will outlive a few generations. The explanation for why cast iron is not popular is it is too heavy. Never noticed!
I am a big fan of Misen
https://misen.com/products/original-nonstick-pan-sale
They have held up well for over a year. Even when run thru a dishwasher. Still very non-stick. My go to for eggs.
I usually toss non-stick pans after about a year.
I do always use my cast iron for any searing, or my carbon steel for high heat wok-like frying.
https://misen.com/products/original-nonstick-pan-sale
They have held up well for over a year. Even when run thru a dishwasher. Still very non-stick. My go to for eggs.
I usually toss non-stick pans after about a year.
I do always use my cast iron for any searing, or my carbon steel for high heat wok-like frying.
To my knowledge, that's a thing of the past. Modern PTFE pans should not release any toxins.
I bought an induction stove last year and love it. But unfortunately that meant I had to give up my nice Tramontina aluminum pans. Due to supply shortages of the brand I really wanted, I ended up buying a pair of IKEA pans from their 365+ series. They were ridiculously cheap but have held up quite nicely actually. The coating appears to be of good quality. My only minor annoyance with them is that they're not super ergonomic. Hopefully the pans I really wanted will be back in stock by the time these ones wear out.
I think the key to maintaining any non-stick pan is to follow the manufacturer's recommendations. They usually include: Don't overheat the pan, don't scrub with steel wool, and hand wash to the extent possible. Basically, if you exceed the smoke point of the oil you're frying in, the pan's too hot.
I did take a look at the various ceramic coatings, but it seems they don't really last much longer than the PTFE coatings and they're quite a bit more expensive. That's why I shied away from them.
Tom