2 ms·

How about ceramic pans?

• yamtaddle 4y ago
  You mean enameled cast iron? We've got a big pot like that, great for things that need to go in the oven, not just on the stovetop, but it's damned heavy so I don't tend to use it unless I have to. [EDIT] Oh, googling, yes, we do also have a ceramic-coated steel(?) fry pan still kicking around, though I almost never use it because the non-stick was never great and got worse fast. Teflon better if I need non-stick, stainless better if I don't and also don't want to have to baby the pan.