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lucentorb
1
Dec 5, 2017
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I know it isn't knife related, but I saw another user asking about ceramic vs steel knives and that got me thinking about pots and pans. What are the pros and cons of ceramic pots and pans?
Dec 5, 2017
AngryAccountant
277
Dec 5, 2017
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lucentorbSo there's two kinds, some ceramic pots and pans are actually cast iron coated with a ceramic enamel. They're pretty great. A classic example would be an enameled dutch oven, which has plenty of uses from baking bread to cooking fish. They retain heat well, aren't that difficult to clean (you can use soap, the cast iron is mostly protected, just oil where it's visible on edges) and have a basically give it to your grandkids level of durability. The other end you might be thinking about is "Ceramic coated" non-stick pots and pans, which tends to just be a way to sell non-stick pans that don't offer much benefit over other non-stick styles as far as I can tell.
Dec 5, 2017
Dr.McCoy
345
Dec 6, 2017
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lucentorbPros: Easy to clean, looks kinda nice in most cases, nonstick. Cons: Can be chipped. Usually does easily on cheap stuff.
Dec 6, 2017
harrisonh
51
Jan 23, 2018
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lucentorbThere are very few ceramic pots and pans. What you see on TV is ceramic LINED pots and pans. Consider them like a bic lighter. They work great for a very short period of time then you throw them out. But at least give them to goodwill.
You'll notice there are no mid priced ceramics, only low price or astronomical price. that's for a reason. It's best just to get a good stainless pan, cast iron, anodized aluminum or carbon steel pan. The drop had some Matfer's on drop a while back. They are superb once their seasoned. They're often used in professional kitchens.
And while I agree a bit about some of the enamel pans, they're ENAMEL covered steel, not "ceramic". They too are either VERY good or very bad.
Jan 23, 2018
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