| Product Description: | What's Included: 9.5” Fry Pan with Glass Lid, 10.25” Fry Pan, 12” Fry Pan, 2qt Saucepan with Glass Lid, 3.5qt Saucepan with Glass Lid, 3qt Saute Pan with Glass Lid, 5qt Stock Pot with Glass Lid 4mm thick heavy gauge aluminum base for even heat distribution Pots and pans are oven and broil-capable to 600°F, dishwasher safe, and metal utensil safe. All Range Capable: Compatible with gas, electric, glass ceramic, and induction stovetops Pan: Aluminum, Handle: Stainless Steel Includes 12-piece set: 9.5” Fry Pan with Glass Lid, 10.25” Fry Pan, 12” Fry Pan, 2qt Saucepan with Glass Lid, 3.5qt Saucepan with Glass Lid, 3qt Saute Pan with Glass Lid, 5qt Stock Pot with Glass Lid NeverStick Ceramic Pro coating for superior nonstick performance and durability 5x more scratch-resistant and 3x more scrub-resistant than standard ceramic cookware Oven and broiler safe up to 600°F for versatile cooking options Heavy gauge 4mm aluminum base ensures even heat distribution and eliminates hot spots Compatible with all stovetops: gas, electric, glass ceramic, and induction |
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Not sure how i feel about ceramic, I guess it's all about durability but unless the entire pan is made from ceramic, then I'll be concerned with the expansion of the metal in the pan causing issues but then again, there's ceramic coated cast iron that does fine and is actually a premium product (Le Creuset).
The new one to the market is nitrided steel pans. I am a recreational shooter (yes, guns) and the latest trend has been to nitride everything (as opposed to chrome lining or even phosphating or bluing). It's a treatment, not a coating and it's promising.
Look up Anolon N2, Misen or Strata Fry pans...in fact just watch this video and go from there: https://www.youtube.com/watch?v=2aY5LMF
Me? I like stainless steel pans and cast iron but I'm going to try a nitrided carbon steel pan and if it doesn't work out, I guess I'll just shoot it.
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Our community has rated this post as helpful. If you agree, why not thank shortgiraffe
A big advantage is ceramic coatings are thermal conductors while PTFE coatings like T-fal coatings are thermal insulators. The difference in heating speed on an induction range was a big surprise. A watched pot actually boils and boils way more quickly than the same amount of water in a PTFE coated pot. Another big advantage is a much higher maximum temperature range without damaging the ceramic so if someone leaves a pot on the stove at a high temperature the coating and pan are much less likely to be destroyed.
The non-stick properties, while just fine for most things are not quite as good at T-fal for something like an omelet and eggs are the only thing we still cook on T-Fal. Cleaning of the ceramic is very easy, but takes a few seconds more than T-fal. There has been no noticeable wear after 6 months of use.
We'd buy it again.
Our community has rated this post as helpful. If you agree, why not thank theduck17
Not sure how i feel about ceramic, I guess it's all about durability but unless the entire pan is made from ceramic, then I'll be concerned with the expansion of the metal in the pan causing issues but then again, there's ceramic coated cast iron that does fine and is actually a premium product (Le Creuset).
The new one to the market is nitrided steel pans. I am a recreational shooter (yes, guns) and the latest trend has been to nitride everything (as opposed to chrome lining or even phosphating or bluing). It's a treatment, not a coating and it's promising.
Look up Anolon N2, Misen or Strata Fry pans...in fact just watch this video and go from there: https://www.youtube.com/watch?v=2aY5LMF
Me? I like stainless steel pans and cast iron but I'm going to try a nitrided carbon steel pan and if it doesn't work out, I guess I'll just shoot it.
I left teflon years ago and use only carbon and stainless steel. However other members of the family abslutely hate me for when they need a quick meal and just need to effortlessly fry an egg.
I've tried several "ceramic" coated pans over the years, they all started out OK, but over time, in my case not a great deal of time, they become less non-stick.
I would suggest you buy a cheap ceramic fry pan to give it a try. It may live up to your expectations, or it may not, but at least you're only into it for one pan.
As far as what non-stick to buy, I would look for a good pan that's cheap, TJX stores often have good pans for a low price.
Non-stick pans will last if you only use silicone spatulas etc., never use anything metal. Also, you should only hand watch them with a soft sponge and never put them through the dishwasher.
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