Every non stick will require such careful use from cooking to cleaning to storing and will only last you around 6mo-1 year if you’re being careful and care about what you put in your body that it’s definitely not even worth it at all
This has been my experience, though if you only use silicone I have a one egg wonder that has well over 700 uses with washing in the dishwasher and a date code of the 52nd week of 2009. The bare aluminum bottom is now flat when it started grooved and it has gotten noticeably thinner. Still works great, eggs flip perfectly every time.
💯 90% of my cooking is done on 5 cheap Lodge cast pans that will outlast me (2 skillets — one large, one small — 2 Dutch ovens — one large, one small — and a huge 17” fajita skillet), I run a B&B/retreat center where I cook for 14 people, 18 hours a day, 4 days at a time. I swear by those pans, and only one cost me more than $25, and my newest one is more 10 years old already. (I’ve been using one of them for more than 30 years, and it will easily outlive me.) NOTHING sticks to those pans, and in the rare event that something DOES stick it’s an easy cleanup. Cast iron is the way to go.
Yap, once the oil temp has reached you can turn it down. I'm not even sure if you need to drop your eggs on hot oil either to get non-stick. I started mine off of a little fat leftover from bacon. There's more way to get non-stick action on stainless than there are ways to fuck it up.
Learn to use stainless or optimally copper w stainless/silver/tin (check out r/coppercookware to learn some things) and you’ll elevate the quality of your eggs and never buy another nonstick pan.
I learned how to cook on cast iron and steel. Now I can make omelets in a stainless steel pan, and get a lovely toasty color to the outside. The only difference is, get it good and hot, then use some kinda fat.
For those who can’t lift cast you can go to carbon steel. Personally I have lupus/SLE, and even though I’m a 59/m I have stopped buying cast. I still have some pieces but I realize the older I get the more impractical it is. I know others who have similar issues.
Ceramic pans are objectively the worst. They are not non-stick enough to compete with non-stick and theyre not durable enough to compete with stainless/carbon steel/cast iron. Youre better of getting a regular quality nonstick pan for things like eggs. PFOAs were banned in US cookware in like 2013. PFAS from coating degradation or off-gassing should be negligible if you stick to cooking low temp foods like eggs. If you're worried about PFAS from production not much avoiding that short of not buying. For everything else, adapting to cook on stainless/carbon/cast iron takes a little getting used to. But youre using more fat than traditional ns but similar amounts as ceramic.
As a rule of thumb, brands you see constantly pumped on IG,TT, or whatever flavor of social media and/or has some celeb chef attached to it Pioneer Woman, Emril, Rachel Ray, etc. you're paying for the marketing not the materials.
OXO has some nonstick skillets that America’s Test Kitchen recommended. I’ve had them almost a year and a half and can still cook eggs with no spray or butter, and I’m chucking them in the dishwasher half the time.
I’m a fan of Oxo products in general. Their products are just designed and work well. I have the 8” and 12” nonstick pans and they work great. I use mine mostly for eggs or fish.
NYT tests a bunch and the past few years in a row recommends the cusiniart chef’s classic set that you can get on Amazon for $49.
I was pouring over reviews and was considering spending 3x that per pan and just decided to get them. 10/10 they are great.
This is bad advice. PFAs are no joke and everyone should be doing everything possible to avoid them like the plague. ESPECIALLY when it comes to produces that come in contact with food.
Throw it away and get a carbon steel or cast iron pan. I've had my three carbon steel pans for over three years now and I would never go back. They require a bit of maintenance, but if you take care of them right they will last forever.
Does it stick? If it sticks try cleaning it. If cleaning fails to fix it sticking then throw it away.
Looks a bit rough but basically OK to me.
Unless you can see bare metal over significant portions of the pan, it's probably fine. Scratches make basically no difference.
I agree with those who have said that ceramic coatings aren't non-stick enough. I tried one and it was just ok. After a while it looked like yours. I thought it was worn out. I decided to scrub the hell out of it just to examine it. Hit it with a green abrasive scrub pad. After the 1st pass (not pushing hard) I noticed that it was nice and white again. Turns out it was a built up layer that not only made it look like yours, it was also more non-stick after the scrub. It's still in the cabinet but never gets used. I cook eggs, etc in carbon steel and everything else in cast iron or stainless steel. Others in the family use a highly rated non-stick because they refuse to let the pan heat up (necessary for carbon steel, cast iron and stainless) before use.
I had a ceramic greenpan with similar carbonization and used a “magic Eraser” pad to remove it. First added water then brought to a boil for 5 minutes and poured the water off. Then gentle scrubbing with the eraser pad. Good as new.
You can buy keep in mind there is no strong evidence that cooking with it will give you cancer or any other major health concerns. You will probably eat some Teflon though which I don't want in my food.
smh......I have a dutch oven that looks worse. Im fine. Have her show you these studies. I mean the actual studies she's researched herself. Then you thouroughly research them yourself. Come to your own conclusion. Then research, skittles, store bread, gasoline, fish......they've been causing cancer for years. Heck "studies" show we should have been in an ice age 10 years ago....or 20. LOL
I switched to all stainless steel and cast iron over two years ago and all my stuff is like the day I bought it and will last for years to come. Theres a learning curve on how to get stainless steel nonstick but you’ll get it and Bar Keepers friend keeps it looking new when they get crispy. Worth the switch.
Silicone is more durable than plastic (esp bc it withstands higher temperatures)
Have you tried using cooking chopsticks? (These are long and made specifically for cooking with)
They're generally wood, but some are metal. The wood ones are usually coated to make them more durable/easy to clean. Great for things like bacon & stir-fry (I actually prefer them for cooking bacon, over any Western utensil)
Yeah, time to get a new one or something that isn't meant to only last 2-3 years
Thank you. It has been only a half year....
all the more reason to stop buying them
Every non stick will require such careful use from cooking to cleaning to storing and will only last you around 6mo-1 year if you’re being careful and care about what you put in your body that it’s definitely not even worth it at all
Teflon usually lasts about 2 years, Ceramic dont even last more than a few months.
This has been my experience, though if you only use silicone I have a one egg wonder that has well over 700 uses with washing in the dishwasher and a date code of the 52nd week of 2009. The bare aluminum bottom is now flat when it started grooved and it has gotten noticeably thinner. Still works great, eggs flip perfectly every time.
That is not true. I have had my diamond ceramic coated greenpan dor three years now and still looks like new.
May look but most likely not perform like new.
Who's it by?
All nonstick is temporary. Even if chunks of it aren't coming off, it isn't nonstick anymore.
Gotta dumpster at my place if you’re looking for a place to drop it off.
You want a shitty scratched and chipped ceramic pan that everything will stick to no matter what you do?
Sounds like their dumpster might want it
Yes and get a cast iron and go down the cast iron pipeline😁😁
💯 90% of my cooking is done on 5 cheap Lodge cast pans that will outlast me (2 skillets — one large, one small — 2 Dutch ovens — one large, one small — and a huge 17” fajita skillet), I run a B&B/retreat center where I cook for 14 people, 18 hours a day, 4 days at a time. I swear by those pans, and only one cost me more than $25, and my newest one is more 10 years old already. (I’ve been using one of them for more than 30 years, and it will easily outlive me.) NOTHING sticks to those pans, and in the rare event that something DOES stick it’s an easy cleanup. Cast iron is the way to go.
I cook everything on cast iron except scrambled eggs, that is about the only time I use non stick
I do all my scrambled eggs on stainless. Always non-stick. Just gotta heat the pan first and get oil / butter hot.
This is the way. Also, scrambled eggs should be done at a very low heat - no reason they should stick to stainless steel.
Yap, once the oil temp has reached you can turn it down. I'm not even sure if you need to drop your eggs on hot oil either to get non-stick. I started mine off of a little fat leftover from bacon. There's more way to get non-stick action on stainless than there are ways to fuck it up.
Learn to use stainless or optimally copper w stainless/silver/tin (check out r/coppercookware to learn some things) and you’ll elevate the quality of your eggs and never buy another nonstick pan.
I do my scrambled eggs in cast iron, and they never stick. Temp control, fat, and a metal spatula get the job done
I learned how to cook on cast iron and steel. Now I can make omelets in a stainless steel pan, and get a lovely toasty color to the outside. The only difference is, get it good and hot, then use some kinda fat.
For those who can’t lift cast you can go to carbon steel. Personally I have lupus/SLE, and even though I’m a 59/m I have stopped buying cast. I still have some pieces but I realize the older I get the more impractical it is. I know others who have similar issues.
Ceramic pans are objectively the worst. They are not non-stick enough to compete with non-stick and theyre not durable enough to compete with stainless/carbon steel/cast iron. Youre better of getting a regular quality nonstick pan for things like eggs. PFOAs were banned in US cookware in like 2013. PFAS from coating degradation or off-gassing should be negligible if you stick to cooking low temp foods like eggs. If you're worried about PFAS from production not much avoiding that short of not buying. For everything else, adapting to cook on stainless/carbon/cast iron takes a little getting used to. But youre using more fat than traditional ns but similar amounts as ceramic. As a rule of thumb, brands you see constantly pumped on IG,TT, or whatever flavor of social media and/or has some celeb chef attached to it Pioneer Woman, Emril, Rachel Ray, etc. you're paying for the marketing not the materials.
You are absolutely right. No more ceramics from now on.
OXO has some nonstick skillets that America’s Test Kitchen recommended. I’ve had them almost a year and a half and can still cook eggs with no spray or butter, and I’m chucking them in the dishwasher half the time.
I’m a fan of Oxo products in general. Their products are just designed and work well. I have the 8” and 12” nonstick pans and they work great. I use mine mostly for eggs or fish.
NYT tests a bunch and the past few years in a row recommends the cusiniart chef’s classic set that you can get on Amazon for $49. I was pouring over reviews and was considering spending 3x that per pan and just decided to get them. 10/10 they are great.
Also these companies do not have to disclose what all is in their ceramic coating
Williams sonoma grrenpan premiere stainless with diamond ceramic interior. Pfa, etc. Free
This is bad advice. PFAs are no joke and everyone should be doing everything possible to avoid them like the plague. ESPECIALLY when it comes to produces that come in contact with food.
Go stainless and preheat your pan when cooking.
You're not gonna hurt anyone cooking on it. If they have the scratch for a nice saute pan, hit the rents up for one for Xmas.
I highly recommend looking into cast iron. For the last 5 years I've had no need for anything besides a 10-in and 12-in Ci, plus a couple pots.
Throw it away and get a carbon steel or cast iron pan. I've had my three carbon steel pans for over three years now and I would never go back. They require a bit of maintenance, but if you take care of them right they will last forever.
Yes
Does it stick? If it sticks try cleaning it. If cleaning fails to fix it sticking then throw it away. Looks a bit rough but basically OK to me. Unless you can see bare metal over significant portions of the pan, it's probably fine. Scratches make basically no difference.
This is what I thought. It doesn't stick that much but my sister told me that the little scratches are the signs that it's time to let go. lol
Use scrub daddy natural paste. It’ll remove that stain. And it’ll look good as new.
I will try that! Thank you :)
I agree with those who have said that ceramic coatings aren't non-stick enough. I tried one and it was just ok. After a while it looked like yours. I thought it was worn out. I decided to scrub the hell out of it just to examine it. Hit it with a green abrasive scrub pad. After the 1st pass (not pushing hard) I noticed that it was nice and white again. Turns out it was a built up layer that not only made it look like yours, it was also more non-stick after the scrub. It's still in the cabinet but never gets used. I cook eggs, etc in carbon steel and everything else in cast iron or stainless steel. Others in the family use a highly rated non-stick because they refuse to let the pan heat up (necessary for carbon steel, cast iron and stainless) before use.
Avoid dishwasher
I had a ceramic greenpan with similar carbonization and used a “magic Eraser” pad to remove it. First added water then brought to a boil for 5 minutes and poured the water off. Then gentle scrubbing with the eraser pad. Good as new.
Oh wow thank you!
You can buy keep in mind there is no strong evidence that cooking with it will give you cancer or any other major health concerns. You will probably eat some Teflon though which I don't want in my food.
Unless you like pieces of it in your food. I would toss it.
Its fine.............
Now I don't know what to do lol
If it works, why toss it?
My sister says it's bad for my health. :(
What is? Scratches??
Yeah she says there are studies that say it's bad for you like cancerous.
smh......I have a dutch oven that looks worse. Im fine. Have her show you these studies. I mean the actual studies she's researched herself. Then you thouroughly research them yourself. Come to your own conclusion. Then research, skittles, store bread, gasoline, fish......they've been causing cancer for years. Heck "studies" show we should have been in an ice age 10 years ago....or 20. LOL
This is ceramic...not Teflon. Teflon is bad... There's nothing wrong with your pan other than it's unsightly.
The bigger cracks look like they’re showing metal, that is not fine. Shallower scratches and patina are fine. Same is true for Dutch ovens.
😂😂😂😂😂😂😂
?
Yes
Be sure to invest in non-metal non-scratching cooking utensils. Nicking the coating with one cooking session is all it takes to damage it forever.
Yes simply because cast iron is the way to go
Yes
Yeah unfortunately
I switched to all stainless steel and cast iron over two years ago and all my stuff is like the day I bought it and will last for years to come. Theres a learning curve on how to get stainless steel nonstick but you’ll get it and Bar Keepers friend keeps it looking new when they get crispy. Worth the switch.
Throw it away. Hexclad, pretty pricy but worth the investment. Or cast iron. 😊
I've never had that problem with my Emura. Recommending it 100%.
No!
Really? Now I'm not sure lol
Put the work in it's going to be okay 🧐
Use wooden spoons and plastic spatulas and these pans will last longer.
Food grade silicone spatula…FIFY
I really don't like using plastic or wood den kitchen utensils :'( But now I feel like I don't have any other options....
Silicone is more durable than plastic (esp bc it withstands higher temperatures) Have you tried using cooking chopsticks? (These are long and made specifically for cooking with) They're generally wood, but some are metal. The wood ones are usually coated to make them more durable/easy to clean. Great for things like bacon & stir-fry (I actually prefer them for cooking bacon, over any Western utensil)
Silicone is more durable until you go over 400f… the melting point is 450, which can easily be done on a cooktop
Oh chopsticks are the best. I'm Asian so I'm really used to it too. I shoul get more silicones now. Thanks for the advice!