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New Ceramic Pans

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lxskllr said:
On the subject of brittle... I broke a pizza stone on my wood stove once. I put it on top to preheat it, and it broke due to thermal shock. I didn't think the stove was as hot as it was.
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Yeah, had a buddy of mine do something like that with his.

Ours has been around a long time now.
 
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the DRIZZLE said:
I never understood the appeal of large sets of Teflon, anodized, or ceramic cookware. Do you really need a nonstick coating on sauce pans and stockpots? IMO it makes much more sense to buy stainless set and supplement that with a few Teflon and cast iron pans.

The stainless and cast iron will last forever and you can replace the Teflon pans every few years for much less then buying an entire new nonstick set.
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Makes cleaning the others very, very easy.

They works well ATM, have to see how these hold up still I guess.
 
I only want/need non-stick for eggs.

Everything else is good with stainless steel. Our stainless pots have been around forever. Non-stick, for some reason if the surface doesn't go, the handle starts to fall off.
 
Just remembered... what type of "ceramic" are those pots?

Hope it's not the same stuff they use on plates that use glaze. The Amazon description says cadmium et al. free, but not lead that they may use in glaze.
 
lxskllr said:
On the subject of brittle... I broke a pizza stone on my wood stove once. I put it on top to preheat it, and it broke due to thermal shock. I didn't think the stove was as hot as it was.
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I never understood the reasoning for a ceramic pizza stone, I just use cast iron.
 
loki8481 said:
I never understood the reasoning for a ceramic pizza stone, I just use cast iron.
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I'm not a fan tbh. It takes a lot of energy to get it heated right, and it's only a bit better than cooking on a bare rack or cookie sheet. I got another one, but I don't really use it.
 
Imp said:
Just remembered... what type of "ceramic" are those pots?

Hope it's not the same stuff they use on plates that use glaze. The Amazon description says cadmium et al. free, but not lead that they may use in glaze.
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WearEver Pure Living


Pure Living is a revolution in nonstick cookware. The cookware is scratch and stain resistant with an interior and exterior surface that are easy to clean (it is dishwasher safe). It features a nonstick ceramic coating that is metal utensil safe and is PTFE, PFOA, Cadmium and lead free. The aluminum base guarantees high heat retention making it excellent for searing meats, poultry, and fish and it delivering crisper, more evenly cooked food. The cookware is safe for all cooking surfaces (except induction). All the pieces have silicone riveted handles for comfort and more durability, glass lids and nonstick exteriors.

http://www.wearever.com/WearEver/Cookware/Pureliving/Pages/PureLiving.aspx
 
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Tommy2000GT said:
Get something with hard anodized interior cooking surface. It took me a while to find one. Most hard anodized cookware is misleading because the inside is actually non-stick coated.
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I have a set of Calphalon commercial anodised aluminium pots and pans. From amazon so it was easy :awe:
 
PowerYoga said:
its just the coating for the cooking side that's ceramic. The pans themselves are metal.
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I understand that, but the thermal expansion coefficients must differ greatly, leading to fatigue. Which means your ceramic will not survive as long as the aluminium.
 
MongGrel said:
Makes cleaning the others very, very easy.

They works well ATM, have to see how these hold up still I guess.
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I don't know.

My stainless cleans up great and my cast iron 12" pan cleans up in 2 minutes.

I never liked ceramic coated pans.
 
The pans are still working fantastic got some of these to go with em finally.

51pEdFiD8AL._SL1500_.jpg
313mdx%2B%2BJfL.jpg


http://www.amazon.com/gp/product/B000JPVCYE/ref=ox_ya_os_product_refresh_T1

61rAOP7GldL._SL1143_.jpg


One of these finally for other things.

http://www.amazon.com/gp/product/B000KDZ1VA/ref=ox_ya_os_product_refresh_T1
 
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Silicone is the material that doesn't melt right? I've seen a lot of cheap utensils melt on the pan.

Also I hear a lot of people get meat thermometers. I've been going by feel for a long time. Is it a must have?
 
That might be next on my list.

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http://www.amazon.com/dp/B009IH0BZ0/...=I5KH6AIDOEJHQ

Nylon is the melty stuff and have a few going in the trash soon.

The wife wanted a second spatula over a meat thermometer, but might get one and be done with cookware awhile.

Things look pretty rounded out atm.

Any better recommendations on a thermometer go for it guys.
 
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rsbennett00 said:
While the thermapen is undeniably the best, the next best is the comark which can usually be found at a local restaurant supply for around $25, a fourth of the price. It's like the S class merc compared to the thermapen ferrari.
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Thank you for that also 🙂

I'd probably go more that route as not a professional chef here anyways.
 
MongGrel said:
Thank you for that also 🙂

I'd probably go more that route as not a professional chef here anyways.
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I forgot to mention, I've timed my comark at around 7 seconds (counting aloud, not with an actual stopwatch) which is twice as long as the thermapen. Food for thought.
 
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