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nonstick surfaces: ceramic or anodized aluminum?

So I'm considering buying a new frying pan or two. I'd like to get away from Teflon. The two best options for nonstick surfaces seem to be either:
a) infused anodized aluminum, such as Calphalon One - see http://www.calphalon.com/calphalon/co...
b) ceramic, ceramic-coated aluminum, or porcelain - see http://shopping.msn.com/Reviews/shp/?...

Does anyone have any info about how these perform or compare? Any tips would be great!

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  1. Look at the fine print. If it says 'non-stick' it is still likely to have some form of Teflon, or a chemical equivalent (PTFE, a synthetic fluoropolymer). Calphalon's FAQ is a starting point for their products. Even their infused anodized has 'an advanced release polymer'.

    paulj

    3 Replies
    1. re: paulj

      The Calphalon One pans aren't "non-stick" - they're claimed to be "stick resistant". There's apparently no polymer involved.

      In any case, I'm wondering how these pans perform - and also how ceramic pans perform.

        1. re: bellywizard

          And just what do you think the Calphalon ONE is infused with? An advanced polymer. It is stick resistant, so they use less of what makes it nonstick. I called them to confirm that and yes, it does have stick resistant polymers infused into it with the same type chemicals as the nonstick.

      1. Judging from comments in Cook's Illustrated, Calphalon One is over hyped. The testers didn't seem to find it any more non-stick than an uncoated pan. If so, you can do as well for much less money.

        1. I've got a Calphalon One "Simply Calphalon" sautee pan that I swear by. Conducts heat very well and nothing sticks -- not even latkes, which used to be my standard for judging non-stick-ness (if that's a word).

          1. I recently elminated teflon from the kitchen ('cept the waffle maker) and I chose cast iron. Lodge brand can be found at walmart and amazon and I really like it. No it is not nonstick, but I have been able to work with it nicely.

            1 Reply
            1. re: warneral

              Once cast iron is cured and then maintained well, it is non-stick. At least my three pet skillets and dutch oven are. Just expect to have to buy a hoist to lift them when you get old... '-)

            2. Have you ever considered Sitram's Cybernox technology? It isn't as non-stick as Teflon, but pans with this surface can go into the oven and under the broiler.

              It does not chip or abrade, and you can use your SS utensils w/o fear of damaging the surface. I have used it and I'm very impressed.