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Looking at alternatives (and I already have both cast-iron and aluminium fry pans which I prefer using), what are people's experiences with ceramic cookware? I
by dredmorbius 3mo ago
Looking at alternatives (and I already have both cast-iron and aluminium fry pans which I prefer using), what are people's experiences with ceramic cookware?
I've started seeing these, suspect it's relatively non-stick, should be metabolically benign, but also hear that surfaces are subject to scratching and chipping. (Our storage situation is ... less than ideal.) Prices seem somewhat spendy, but doable.
(And I see <https://news.ycombinator.com/item?id=49071016 https://news.ycombinator.com/item?id=49071016> immediately on submitting this ;-)
- Cider9986 3mo agoI have a greenpan it works well enough although it degrades in nonstick over the years. The only thing I need it for is unbrowned eggs. And those are some of the hardest things for non-stick. If you cook properly at the right temperatures, you will be better off with stainless or cast iron because they will give better browning. So nonstick is effectively used as a crutch by most cooks to allow them to cook at a temperature which will make their food worse, or forgoe fat which I didn't even consider as an option because it's so foreign to me (the comment you linked reminded me). Fish is stickyest food ime but it tells you when you've cooked it enough by releasing from the pan so I always use cast iron or stainless for fish.