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New Ceramic Pans

MongGrel

MongGrel

Lifer
Moved at OP's Request

Fern
Super Moderator

Have been upgrading things in the kitchen a little lately.

Our old Teflon stuff had been getting very old and bought some of these, have to try em out this weekend a bit.

Anyone use them much?

I'd seen great reviews and just went ahead and did it, probably should have posted something when looking.

They look nice, supposed just lower heat more or less when using.

RjiyfbP.jpg


http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1
 
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Looks like a modern take on graniteware. I use graniteware pots for soup and stuff, but otherwise, I use 100% iron.
 
I still have a cast iron skillet and a few other things going to hang onto.

🙂

Some of the old saucepans/skillets, going out the door.

Was funny, the wife walked up behind me a minute ago and said those look like our ugly cabinets before she realized they were.
 
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Ugh. White outlet cover over ivory outlets? 59 cents for a new outlet...

🙂
No experience with the ceramic coated pans; til now, it's simply seemed as something gimmicky to me.
 
MongGrel said:
I still have a cast iron skillet and a few other things going to hang onto.

🙂

Some of the old saucepans/skillets, going out the door.

Was funny, the wife walked up behind me a minute ago and said those look like our ugly cabinets before she realized they were.
Click to expand...

Those cabinets aren't hard to fix up. Paint that black, recessed shit white, put some new knobs, pulls, and maybe hinges on and for the love of God, fix that outlet like Dr. Pizza mentioned!
 
They work pretty well. You should get some high temp silicone utensils if you don't already have some. Steel and aluminum ones tend to leave marks. Bon ami is your friend.
 
If they're what I think they are, I saw them a few years back. Reviews were not great from people who used them for a few months then reviewed.

Hope they updated over the years. Idea is good.
 
MagnusTheBrewer said:
They work pretty well. You should get some high temp silicone utensils if you don't already have some. Steel and aluminum ones tend to leave marks. Bon ami is your friend.
Click to expand...
Have bought bamboo lately and have a lot for general usage.

Was thinking of trying one of these out for a general usage for a spatula, most other things are covered.

I tend to only have a few metal utensils around mainly for grilling outside these days.

Could just take that to work and put a nice sharp edge on it with a belt sander I imagine on the front edge if needs be.

318lwGpgkwL.jpg


http://www.amazon.com/dp/B002UUU65C/...cm_cr_dpwidget

Might even try one of these out gonna get a decent spatula.

http://www.amazon.com/gp/product/B00...=AIIPVFX3AG363

I could probably make one, but would be not even worth the time and money I guess.
 
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might be better to go to ikea than shop online.

ceramic is good only if high quality. and white which yours is at least. color have lead and cheaper ones have lead and other fillers.

general rule of thumb is to use stainless steel. 18/10 or 18/0 or better

silicon is good. but you dont need the set. all you need from that is a spatula and maybe the big spoon.
 
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I've been meaning to get a used set of Corningware Vision glass cookware for the longest time...
 
tcG said:
I've been meaning to get a used set of Corningware Vision glass cookware for the longest time...
Click to expand...
I used to have a few pieces of Vision cookware.

I can't vouch for longevity obviously, but just as a first impression I like these better than those were in usage.

Do still have Corningware mixing bowls will probably use forever.
 
Just as an update, having used a short while I can't vouch for the durability, but they are a joy to cook with.

Wipe a little olive oil on em in the frying pans and nothing sticks at all, you ca just about almost not wash them and they wipe out with a paper towel after.

But of course they get washed.
 
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From what I know of ceramic pans is that over time they they start to micro pit. Which basically negates any of the non stick properties of the pan. It doesn't take long before the micro pitting starts to occur.
 
Yeah they are aluminum actually with ceramic bonded.

Low heat pans.

I have cast iron etc if I want to go higher.

They do require babying, they get stored with pads in between them.
 
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.
 
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.
 
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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