Jul 14, 2017326 views

Ceramic Saute Pans

I'm looking at replacing my Calphalon Signature non-stick omelette pan with a ceramic pan, which I use exclusively for eggs. Mostly, I'm doing this to get my wife to stop insisting that I use the stainless steel pan she bought (without asking me) because I swear to God that olive oil would stick to that crappy pan. However, I'm not familiar with ceramics, so I want to hear what people have to say about A) Do you recommend? B) What to watch out for C) What's a decent price point?
Thanks, everybody.
ltopper, kstokley, and 6 others

While I love cast iron for use on stoves with weak burners/coils, it does take a long time to heat up and can be too heavy for some people. I really learned to love cast iron in an apartment where I could put a skillet or dutch oven in the 'oven' for a half hour to heat up which then let me brown meat or sear a steak. Today, I use a Bialetti Como aluminum teflon skillet a lot becase it heats up fast and is very non-stick. The sides are a bit tall for omlettes so, the Swiss Diamond with its low sides gets the call for those. The current generation of Lodge cast iron, while cheap, is not nearly as good as older Lodge cast iron and other brands. As mentioned, Lodge today is a very rough texture which causes a lot of things to stick. If it must be ceramic, Le Crueset and Staub enameled cookware is a good way to go. All the benefits of cast iron (minus extra iron in your diet) and a slick surface that won't react with acidic cooking (thinking of tomatoes and various citrus/fruits mainly). You will generally still need to use a bit of butter and oil but, that is also true of most ceramic pans too.
i bought one of those and it lasted about two months. Then I bought an All-Clad and that works much better
Forget non-stick/tefflon substitutes; these Ceramic pans are the only way to go! I'm speaking of the GreenPans I've purchased here, on MD (three so far)
I too was hesitant but after trying both Stainless and Cast Iron (all of which work) this thing for eggs (especially) is a no-brainer--nothing sticks, clean up is simple and fast (you can literally just wipe them out with a paper towel and you're done). I'm a little picky about clean so I go the extra step and them by hand. I think they'd be fine in a dishwasher if that's what you prefer, but I'm anti-dishwasher when it comes to good pots and pans.
As for durability, just take care of them; don't stack 'em, don't beat 'em, don't burn 'em--but you don't have to baby 'em!
I had one for a while but it disappeared when I moved the last time. I loved it for cooking eggs, and it is more non-stick than Calphalon or teflon. Also from what I hear Teflon is going to be outlawed in the very near future, so ceramic is the way to go!
Don't get ceramic it's much less durable than traditional non stick. The coating will wear out after just moderate use. If you are worried about how safe non stick coatings are I recommend a well seasoned carbon steel pan.
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Dis-O-gree, completely. Just don't get the cheap ones they sell in Walmart!
Carbon Steel!
I got a Swiss Diamond 60th Anniversary pan for like ~$60 and cooks eggs like a charm. No oils, fats, or butter and the eggs glide off into a plate with modest effort.
If you buy a ceramic coated skillet for eggs, definitely buy a thick one. The thin ones warp easily and will not cook right a glass top stove.
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I had a swiss diamond and the nonstick coating peeled , using scanpan so far so good
That's a bit odd. I wonder what happened. Was it overheated much?
My mother routinely warps pans but, so far the Swiss Diamond has held up to her use fine.
I also have the Calphalon Signature non-stick omelette pan, and have really enjoyed moving over to ceramic cookware. Le Cruset is the way to go - it's ceramic coated cast iron. Will last you a lifetime and then some. I support the use of any type of cast iron, as it heats evenly, and provides consistent results. Watch out for cheap cast iron - not all iron is made the same.
This is a good reference point - https://www.amazon.com/dp/B00B4UOBKU/ref=asc_df_B00B4UOBKU5217204/?tag=hyprod-20&creative=394997&creativeASIN=B00B4UOBKU&linkCode=df0&hvadid=167126565975&hvpos=1o1&hvnetw=g&hvrand=4259725094049991325&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9028808&hvtargid=pla-273861379886 - 6.5 inch pan by Le Cruset - $100. Some gawk at the price tag, but they are also the ones spending 20-40 bucks every couple years for whatever non-stick fad pan has hit the market. Le Cruset is built to last. To be honest, I have a dutch oven, and I cook everything in it, from eggs, to tacos, to soups/stews. Good cookware is versatile. I've had so many non-stick surface pans ruined from metal utensils, too high of heat, too harsh of detergents...don't spend your money on another pan, invest in some Le Cruset - they even have a variety of colors so you can pick something your wife will love, too!
Nice pans, but no need to spend that much these days. GreenPan ceramics from MD are great for stove top.
Sorry for the non-answer, but two things:
First, I'll second namhod's recommendation for cast iron. My main cast iron skillet was left for scrap. I had to wire-wheel off a crapload of rust, but the result was a glass smooth pan that's given me close to thirty years of service once I had a good season on it. The only time it leaves the stove top is when its buddies, my twin Lodge griddles, need the room.
As for stainless, the trick with eggs is to use two different greases in the pan. Butter / oil is the most common, but even two different oils work. My wife is lactose intolerant, so I'll use a 50/50 olive oil / coconut oil mix for her. As long as you have a good temperature on it, eggs won't stick.
But trust namhod on the cast iron.
I like you, you know things! ;)
I swear by cast iron. It's more of a religion than cooking though! Kidding, seriously get yourself an 8 or 10 inch cast iron, treat it well, leave it on stove top. Let it build a nice season which will take some time, but is so worth it. Even Lodge cast iron is good if you sand it. Buy a lodge pan, boil water in it to remove the preseason then sand it until it is smooth, reseason. Perfect eggs.
Bonus points, cast iron can be used for self defense if there is a home intrusion!
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You can also go with a carbon steel pan. It's similar to cast iron but the pans come much smoother. No need for sanding!
More expensive cast iron, and older cast iron doesn't need to be sanded. Just the cheaper new stuff.
I think I have the same stainless pan. :) It's in the back of the cabinet, replaced by a Swiss Diamond griddle. We have eggs every day and nothing sticks to it, ever. It's a little heavier than most, maybe more than you want to pay, but I've used mine daily for years and wouldn't trade it for anything.