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Last Updated by LavenderCircle429 on 02-21-2026 at 08:41 PM
FWIW Had the non-stick version, not induction like this. Non-stick properties go away after 3-4 months even after careful use, rubber/wooden spatulas, mild soap non abrasive wash. Unless non stick is absolutely needed, stainless steel hands down every time.
These are a gimmick at best, get a stainless steel or cast iron pan over this.
They likely have PTFE(teflon) as well like the other normal nonstick pans.
Last edited by clinteastwood February 18, 2026 at 01:51 PM.
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FWIW Had the non-stick version, not induction like this. Non-stick properties go away after 3-4 months even after careful use, rubber/wooden spatulas, mild soap non abrasive wash. Unless non stick is absolutely needed, stainless steel hands down every time.
These or Ceramic? I only fried eggs in my granite pan and was very careful not to scratch. It had great non-stick quality to it but after about 5-6 months it had discoloration in the center and the coating was peeling off in some places so I tossed it. Ceramic pans can withstand a lot of abuse but they are not as non-stick as these.
These or Ceramic? I only fried eggs in my granite pan and was very careful not to scratch. It had great non-stick quality to it but after about 5-6 months it had discoloration in the center and the coating was peeling off in some places so I tossed it. Ceramic pans can withstand a lot of abuse but they are not as non-stick as these.
If you want a nonstick pan, but don't want cast iron, the standard black nonstick pans are still the best option. Like T-fal, tramontina, Cuisinart, etc.
Ceramic isn't as nonstick and wears out at least as quickly.
If you want something that lasts virtually forever get stainless or cast iron for somewhat nonstick.
If you want a nonstick pan, but don't want cast iron, the standard black nonstick pans are still the best option. Like T-fal, tramontina, Cuisinart, etc.
Ceramic isn't as nonstick and wears out at least as quickly.
If you want something that lasts virtually forever get stainless or cast iron for somewhat nonstick.
The standard black non-stick cause cancer when they flake...proven time and time again. Going with ceramic without PFOAs if a healthier option for usually just a few dollars more...even if they wear out after 6 months to a year and need to be swapped out fairly often. Steel is the better option overall, but you have to use more oil to avoid food sticking...so it adds extra fat. There is no perfect option, unfortunately or everyone would use the same pan. Even Hexclad don't seem to last more than two years.
The standard black non-stick cause cancer when they flake...proven time and time again. Going with ceramic without PFOAs if a healthier option for usually just a few dollars more...even if they wear out after 6 months to a year and need to be swapped out fairly often. Steel is the better option overall, but you have to use more oil to avoid food sticking...so it adds extra fat. There is no perfect option, unfortunately or everyone would use the same pan. Even Hexclad don't seem to last more than two years.
Nothing has proven they "cause cancer when they flake". The concerns are almost entirely from the manufacturing of the pans and other manufacturing that makes PFAS. The finished pans are safe to use, even if they flake or are scratched.
Hexclad are a waste of money, I agree on that.
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Nothing has proven they "cause cancer when they flake". The concerns are almost entirely from the manufacturing of the pans and other manufacturing that makes PFAS. The finished pans are safe to use, even if they flake or are scratched.
Hexclad are a waste of money, I agree on that.
PFOA is known to be a carcinogen. When nonstick cookware is heated, particularly over 260°C (500°F), the coating can emit potentially harmful vapors such as PFOA and other PFAS chemicals. Inhaling these fumes or consuming food contaminated with chipped coating has been related to a higher risk of renal, testicular, liver, and other cancers.
SOURCE: The National Cancer Institute
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They likely have PTFE(teflon) as well like the other normal nonstick pans.
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Our community has rated this post as helpful. If you agree, why not thank
Ceramic isn't as nonstick and wears out at least as quickly.
If you want something that lasts virtually forever get stainless or cast iron for somewhat nonstick.
Ceramic isn't as nonstick and wears out at least as quickly.
If you want something that lasts virtually forever get stainless or cast iron for somewhat nonstick.
The standard black non-stick cause cancer when they flake...proven time and time again. Going with ceramic without PFOAs if a healthier option for usually just a few dollars more...even if they wear out after 6 months to a year and need to be swapped out fairly often. Steel is the better option overall, but you have to use more oil to avoid food sticking...so it adds extra fat. There is no perfect option, unfortunately or everyone would use the same pan. Even Hexclad don't seem to last more than two years.
Hexclad are a waste of money, I agree on that.
Sign up for a Slickdeals account to remove this ad.
Hexclad are a waste of money, I agree on that.
SOURCE: The National Cancer Institute
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