"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-04-2018, 04:56 PM   #1
Assistant Cook
 
Join Date: Jan 2017
Location: Athens Tn.
Posts: 22
Fry Pans

Iíve been looking at some of the ads for all the ceramic and Ceramic Titanium Blend Copper Diamond Non-Stick Frying Pan and what ever.
Have any of you used any of that type of fry pan?

__________________

Semon is offline   Reply With Quote
Old 03-04-2018, 09:35 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,135
I have read they start out ok but lose their slipperyness quickly.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-11-2018, 07:07 PM   #3
Executive Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 2,799
Years ago I bought some expensive highly touted ScanPans (Scandinavian). "Patented ceramic titanium surface is 10 times harder than steel."

They worked fine, for awhile, but then eggs started sticking like hell. Nothing suggested by ScanPan Support brought them back to non-stick. Apparently, if you use just a few degrees too hot a cooking temp, it will render them non-stick.
Caslon is offline   Reply With Quote
Old 03-11-2018, 08:34 PM   #4
Executive Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 2,799
Quote:
Originally Posted by Caslon View Post
Years ago I bought some expensive highly touted ScanPans (Scandinavian). "Patented ceramic titanium surface is 10 times harder than steel."

They worked fine, for awhile, but then eggs started sticking like hell. Nothing suggested by ScanPan Support brought them back to non-stick. Apparently, if you use just a few degrees too hot a cooking temp, it will render them non-stick.
Edit correction: A few degrees too high and it will render them "stick" instead of "non-stick".
Caslon is offline   Reply With Quote
Old 03-11-2018, 09:04 PM   #5
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 12,169
I've yet to hear of a non stick pan retaining the new pan results at any price.You may as well buy the cheapest pan available and cut your losses.
After some time they just don't work the same, so that's when I donate them and buy some more.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-11-2018, 09:47 PM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 21,217
Quote:
Originally Posted by Kayelle View Post
I've yet to hear of a non stick pan retaining the new pan results at any price.You may as well buy the cheapest pan available and cut your losses.
After some time they just don't work the same, so that's when I donate them and buy some more.
I've had my Farberware non-stick pan for quite a few years now. I bought it at Walmart for $25. It seemed a bit pricey at the time, but it's still in great shape. I only use it for eggs and occasionally crepes and always use a silicone or wooden utensil.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 03-11-2018, 10:16 PM   #7
Executive Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 2,799
Quote:
Originally Posted by GotGarlic View Post
I've had my Farberware non-stick pan for quite a few years now. I bought it at Walmart for $25. It seemed a bit pricey at the time, but it's still in great shape. I only use it for eggs and occasionally crepes and always use a silicone or wooden utensil.
I bought a 2 set of Calphalon modestly priced non-stick pans 5 years ago and I have to say there is not the usual peeling up of the non-stick surface and dug in scratch marks as I had with non-stick pans from 10 years ago. These pans are still near new looking. Non-stick technology is improving.
Caslon is offline   Reply With Quote
Old 03-13-2018, 07:39 AM   #8
Sous Chef
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 692
ATK recommends TFAL
GA Home Cook is offline   Reply With Quote
Old 03-13-2018, 09:02 AM   #9
Head Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 1,920
Quote:
Originally Posted by GA Home Cook View Post
ATK recommends TFAL
....and their associated publication Cook's Country gave their top rating to the Oxo pan.

The user reviews of the T-Fal pan frequently complained about the convex bottom, which would drive me crazy. I just replaced an older Calphalon non-stick pan that started to become a stick pan with the Oxo. I used a 20% off coupon from BedBugsAndBeyond (with free shipping), bringing it down to $32.
tenspeed is offline   Reply With Quote
Old 03-13-2018, 11:34 AM   #10
Head Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 1,313
Quote:
Originally Posted by Semon View Post
Iíve been looking at some of the ads for all the ceramic and Ceramic Titanium Blend Copper Diamond Non-Stick Frying Pan and what ever.
Have any of you used any of that type of fry pan?
If you’re talking about those “as seen on tv” copper pans, I’ve got one, as well as the sandwich press. The pans are handy, in that they’re oven safe. I can throw some frozen fries into the pan, spray them with a bit oil and toss it into a hot oven. But they DO scratch, and foods DO stick. I never use the pan for long cooking. I really like the convenience of the sandwich press though!
__________________

__________________
Dance like no oneís watching, sing like no oneís listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:32 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.