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Silit Silargan - anybody have experience with this cookware?

This German cookware claims to use a special ceramic coating that is harder than steel, resistant to extremely high temperatures, and easy to clean. Sounds great to me, but I'd be interested in hearing from anybody who has actually used this stuff. TIA

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  1. I just ordered the Silit Silargan 8" frying pan on-line. I'll report back when I've put it through the paces.

    5 Replies
    1. re: apfb

      Thanks, apfb. I look forward to hearing your impressions.

      Actually, after posting my question and getting no immediate replies, I went ahead and bought the 11" fry and serve pan. I haven't cooked anything with it yet, but I did do a quick "fry an egg in a bit of butter" test and was happy to find that the egg slid around in the pan.

      1. re: tanuki soup

        Did the same with my 8" (20cm) Silit Silargan frying pan-- fried eggs in tiny bit of butter. The eggs released easily. This frying pan is also a stunner to look at and to hold. If this 8" frypan holds up over the next few months, then I'll be replacing the other sizes of frying pans with Silit Silargan.

        1. re: apfb

          Thanks for the reply, apfb. I've used my Silit Silargan pan a couple of times now and really like it. My initial impressions are that it is really solidly built and very nicely finished. The internal ceramic coating is reasonably nonstick and seems indestructible. One thing I really like is that it heats up very quickly and evenly all the way out to the edges. (This is often a problem for me because I use an induction cooktop.) I have my eye on a dutch oven next. I like my Le Creuset stuff, but wonder whether Silit Silargan might be a lighter, tougher, and easier-care alternative.

        2. re: tanuki soup

          I have been in Germany the past 2 months and 1 month ago bought the 11" fry and serve pan, a 9 1/2" Silargan w/ Cera-protect, and the 8" cast Aluminum Cera-protect egg pan. My experience so far has been this. I absolutely love the 11" fry and serve pan. It distributes heat nicely and browns potatoes and meats fantastically. I noticed after a couple of weeks that the pan was accumulating something on the surface that my sponge and soap would not remove, although I was able to scratch it off with my fingernail. I decided that this was too much work to clean for a "non-stick" pan and returned it to the store. They agreed it was unacceptable but pointed out that Silit makes a special cleaner for these pans. She then soaked a sponge and sprinkled some of the cleanser into the pan and rubbed in a circular fashion for about 45 seconds and rinsed the pan. The pan looked like new. I mentioned that I was returning to the states and was unsure about the availability of this cleanser in the US, so I exchanged the pan for an identical one but without the cera-protect, which is probably the one you have. I will be testing this one and if it is no worse than the other I will be happy because the other was a 5 year warranty and this professional model is a 10 year warranty. If I have problems with this pan in the future I will try some baking soda, as it may provide a little more friction to clean the pan than an ordinary liquid soap. If this does not work, I think I would be confident enough to use one of those metal sponge things to very lightly rub over the surface. The Silargan surface is extremely strong and scratch resistant so I would not be afraid of doing this with very light pressure.

          The 9 1/2 inch Silargan/Cera-protect pan is great too although I have not used it as extensively as the 11" pan. It is a heavy pan for it's size and feels indestructible.

          I opted for the Tempura Aluminum Cera-protect pan for my 8" egg pan. I like my over-easy eggs and the weight and shape of the pan is great. There is no doubt in my mind that this non-stick manufacturing process will far outlast any other non-stick coatings and provides a very slick surface.

          A note about cooking eggs and potatoes. My first 11" pan did not have directions in English, but my replacement did. It specifically mentions NOT to fry potatoes and eggs in oil, but rather in butter. It seems to suggest a 50/50 combination is OK too. I had been cooking a lot of fried potatoes in the first pan with oil, so that may have been why my potatoes would stick and the pan so hard to clean.

          The Silit Silargan pans are pleasing to the eye and clean up nicely to keep that "new" shiny look. All in all I love these pans and would choose no other other than my Lodge cast iron skillets which have served me well.

          1. re: Chezjacque

            I've found that Le Creuset's Pot and Pan Cleaner works great for cleaning my Silit Silargan Fry-and-Serve pan. It's intended for use on LC's enameled cast iron cookware, so I'm sure it won't damage the harder Silargan ceramic coating.

      2. Thanks for your input.

        I fried 2 batches of eggs in the 8" frypan. 1st batch was with canola oil, and the eggs stuck to the pan. Then I soaked the pan in soapy warm water for a few minutes, and the stuck eggs scrubbed out easily. The 2nd batch was with a small amount of butter-- an amazing difference! The eggs slid around the pan just like in your experience.

        We also fried some frozen Chinese pancakes with a small amount of canola oil, and the pancakes also slid around in the pan.

        Lesson learned: must use butter to fry eggs.

        Next experiment: Korean pancakes (pa jun)

        1 Reply
        1. re: apfb

          You don't need butter in BERNDES , and it sure costs a heck of a lot less!!

        2. I have been using Silit Silargan cookware for close to twenty years. They perform very well and last a long time. I have Le Creuset cookware, All Clad and also some copperware. I aways reach for the Silargan first. I wish they still made the Silarga 2000 model so I could complement my set.

          1 Reply
          1. re: claudeandre

            claudeandre, there are some silit2000 casseroles in casahomeaccessories clearance.

          2. Pretty pricey cookware! I have used the BERNDES nonstick cookware for years, and think it is wonderful.

            1. Hello everyone, I have my Silit Silargan pan bought at starcooks24.de in Germany. The transfer was very quickly and the articles of Silit in Germany are very inexpensive.



              1. These sound really interesting to me (though pricey, I admit, but it may be worth it!). I have a question especially about the larger 11" frypan: How heavy are they? Those who have one, how would you say its weight compares to the same size pan made of stainless? I assume/hope it is lighter than one made of cast iron, because my aging wrist can't manage that kind of weight anymore.

                I just weighed my 11" stainless pan and it is 3 lbs 3.6 oz. If anyone's willing to weigh their 11" Silit Silargan for comparison purposes, I'd be VERY grateful.

                3 Replies
                1. re: skyline

                  My Silit 11-Inch Fry N Serve Pan (the kind with two metal loop handles) weighs 2.25 kg, which is almost exactly 5 pounds.

                  1. re: tanuki soup

                    Yikes! Unfortunately that's a major problem, since my current 11" stainless pan is at the limit of my wrist/arm endurance at less than 4 lbs 'unladen weight'. I disposed of all our Le Creuset pans years ago because of arm/hand/weight issues.

                    I was thinking that these would be less heavy than cast iron because the website description says "cast aluminum" and in terms of other things (like garden furniture) that is always lighter than cast iron ..... but I guess not lighter enough in this case. :-(

                    I was going to get the Pro series which has the plastic handles (as do our current stainless pans) in order to help keep the weight factor down, but I am guessing that your metal loop handles probably don't add any more weight (and quite possibly less) than those handles do.

                    I'm irked; I was really thinking those would be the answer to my nonstick-pan problems. :-(

                    Many thanks for weighing yours, it saved me from making an expensive mistake!!

                    1. re: skyline

                      UPDATE: I ended up ordering the 11" frypan and it arrived today (Pro series, which is black-on-black with the plastic/composite handle and steel helper handle). First words upon opening the box was "Oooooohhh" because I have to say, this is absolutely one elegant sexy-looking pan, LOL! The interior and exterior finish has a depth and lustre that would make some auto manufacturers envious,and the handle looks and feels awesome. Yes it's heavier than any of my other frypans but oh well, ya can't have everything. ;-)

                      I have not tried it yet because I am frankly puzzled by something in the usage directions and want to clarify it with Natural Lifestyle. Also, perhaps some of you other Silit owners will share your experience on the subject:

                      Instructions say: "Important to note: Use margarine, shortening or butter for egg dishes, fish, batters and potatoes. Only use oils and hardened fats (Palmin) [I guess this is the Euro version of Crisco?] for meat (without breading). Oil can also be mixed with butter, shortening or margarine in equal parts."

                      All well and good, except that 95% of our fry/saute pan usage is with veggies such as eggplant, zucchini, summer squash, mushrooms, carrots, celery, bell peppers, corn kernels, tomatoes, etc. The other 5% would be chicken (boneless breast, strips, etc). Normally I use olive oil to saute all of the above. If a recipe calls for butter instead of olive oil, we use Olivio's Spreadable Butter which is a combination of (reading from container ingredient list) sweet cream, canola oil, olive oil, and flaxseed oil. (This is not the same as their Olivio Spread which is all oil plus whey and stabilizers etc). Not sure what the butter-to-oils percentage is, although I will try to find out from the mfr.

                      So where do our normal ingredients fall when using these pans? Into the use-butter only category, or the 50/50 oil/butter category, or the oil-only-is-okay category? Or do these instructions apply to frying only (which according to their insert should be started "at highest temperature" and then reduced to "a maximum of medium-high" after food is added) and not to sauteeing which I normally do by starting off at medium-high and then adjusting the temp down as needed depending on how the food is responding?

                      What do you all use when preparing veggies (other than potatoes) in your Silit Silargan pan?