Re: ceramic pans anyone?
I fell into the trap of buying a couple of ceramic lined frying pans on the assumption that they were tough and non-stick. They aren't either. If cooking a steak or similar, any juices that come out of the meat stick to the ceramic coating and can burn and it's a proper bugger to remove. You'd think eggs would slide about in the pan also. Not a hope. Apart from being terrible to cook in, they scratch easily too especially if using metal tools.Re: ceramic pans anyone?
I prefer catering quality stainless steel such as Stellar or ProCook - they are a bit more expensive, but worth their weight in gold. I have had mine since 1992 - they still look good - nothing ever sticks - they can be used on Gas or Electric cookers.Re: ceramic pans anyone?
I have a few ceramic pans. I buy them cheaply from Homesense (the household brand of TKmax). It's hit and miss in terms of non stickiness. They don't last forever but neither does teflon. They are not better than teflon in terms of non stick, they are just not carcinogenic.
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