Heads up on those new ceramic non-stick pans everyone's pushing

Bought a set for about $180 after seeing all the ads. They were great for maybe two weeks, then the coating started to flake into the food. Called the company and they said it was from using high heat, which I do for searing. Total waste. Now I'm back to my old reliable cast iron. Anyone found a good brand of these that actually holds up on a busy line?

3 comments

3 Comments

laura_allen7d ago

Harper693 is right about matching the tool to the job, but that's the whole problem for a busy cook. You need a pan that can handle a quick change from a sear to a simmer without falling apart. Those ceramic coatings just aren't built for that kind of kitchen stress, even on medium heat. A heavy stainless steel pan can take the high heat and a metal spatula, which is way more practical when you're moving fast. It's less about babying a pan and more about having gear that keeps up.

averymartin7d ago

Stick with your cast iron, honestly. Those ceramic coatings are basically fancy paint that hates high heat. I burned through a couple expensive sets before I gave up, and the company always blames your stove. For a busy line, you might look at fully clad stainless steel pans, they can take a real beating and a metal spatula.

harper6937d ago

Ceramic pans can be great if you treat them right. They need low to medium heat, not the high blast you'd use for cast iron. Isn't it more about matching the tool to the job? I've had my green pan for years by just keeping the burner lower. It's perfect for eggs and quick sautes when you don't want to deal with the weight of cast iron.