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Bought this set about a year ago. If you cook on medium/low heat, it'll probably last longer, but with everyday cooking (sautéing, stir fry, deep frying) and regular high heat use, 2 of our pans lost their nonstick in under a year. Nothing peeled, but the coating turned dark and food sticks badly now. Just something to keep in mind if your household cooks heavily on high heat.
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So are these any better than old ceramic pans yet? Every one I've tried was worse than the old black nonstick coatings.
Seems to me like you're just trading one dubious chemical for another possible questionable sourced product. https://www.reddit.com/r/cookware...ion_guide/
Last edited by clinteastwood May 28, 2026 at 10:26 AM.
So are these any better than old ceramic pans yet? Every one I've tried was worse than the old black nonstick coatings.Seems to me like you're just trading one dubious chemical for another possible questionable sourced product.https://www.reddit.com/r/cookware...ion_guide/
Honestly if you can put up with it, cast iron and steel are the best options in today's world of novel non stick surfaces that's guaranteed to come off and get in your food. I personally can't do stainless skillets, but cast iron has ended up working well for me. I still have a non stick surface for days I'm super duper lazy
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Bought this set about a year ago. If you cook on medium/low heat, it'll probably last longer, but with everyday cooking (sautéing, stir fry, deep frying) and regular high heat use, 2 of our pans lost their nonstick in under a year. Nothing peeled, but the coating turned dark and food sticks badly now. Just something to keep in mind if your household cooks heavily on high heat.
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Bought this set about a year ago. If you cook on medium/low heat, it'll probably last longer, but with everyday cooking (sautéing, stir fry, deep frying) and regular high heat use, 2 of our pans lost their nonstick in under a year. Nothing peeled, but the coating turned dark and food sticks badly now. Just something to keep in mind if your household cooks heavily on high heat.
Bought the tan set a couple of years ago and have seen the same thing, even at 80% of high.
Also "sharp" items like bones (in pork chops, for example) have scratched the ceramic lining and we're monitoring for peeling.
So are these any better than old ceramic pans yet? Every one I've tried was worse than the old black nonstick coatings.
Seems to me like you're just trading one dubious chemical for another possible questionable sourced product. https://www.reddit.com/r/cookware...ion_guide/
Nah, I couldn't put up with stainless, so my new method is to replace them every half year, since the price is cheap enough. Use the nonstick for a while, then toss and use a new set, not worth the risk.
Nah, I couldn't put up with stainless, so my new method is to replace them every half year, since the price is cheap enough. Use the nonstick for a while, then toss and use a new set, not worth the risk.
I use multiple different types of pans. I use stainless steel for general cooking or for frying an egg with oil. Deglazing works very well with stainless since you are re-using the burnt bits on the bottom in the sauce. Sometimes I sear foods in the stainless steel as well.
I use nonstick ceramic for cooking scrambled eggs, omletes, pancakes, and other sticky foods. I never use it to sear foods on high heat anymore to help preserve its coating.
Then I have 1 lodge cast iron for cooking steaks and searing on very high heat, and 1 lodge carbon iron that I rarely use but I like to cook food over a grill or campfire (it can be nonstick with the seasoning but I hate the built in bulge of the lodge carbon iron skillet).
Nah, I couldn't put up with stainless, so my new method is to replace them every half year, since the price is cheap enough. Use the nonstick for a while, then toss and use a new set, not worth the risk.
Sounds like no reason to buy these then over the older style nonstick to me then. Thanks for sharing.
I've been through so many different pans. I've had these now for about 3 or 4 months and they are freaking awesome. We'll see how they last in the long term. But so far I highly recommend them.
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Seems to me like you're just trading one dubious chemical for another possible questionable sourced product.
https://www.reddit.com/r/cookware...ion_
Our community has rated this post as helpful. If you agree, why not thank Uncharted2930
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Also "sharp" items like bones (in pork chops, for example) have scratched the ceramic lining and we're monitoring for peeling.
We use silicone/wood with this set.
Seems to me like you're just trading one dubious chemical for another possible questionable sourced product.
https://www.reddit.com/r/cookware...ion_
I use nonstick ceramic for cooking scrambled eggs, omletes, pancakes, and other sticky foods. I never use it to sear foods on high heat anymore to help preserve its coating.
Then I have 1 lodge cast iron for cooking steaks and searing on very high heat, and 1 lodge carbon iron that I rarely use but I like to cook food over a grill or campfire (it can be nonstick with the seasoning but I hate the built in bulge of the lodge carbon iron skillet).
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