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Jul 3, 2010 11:13 PM

Aluminum ceramic-coated pans?

Has anyone had experiece with the new aluminum ceramic-coated pans? I can't do cast-iron because I live right next to the salty mediterrenean sea and, already, my one year old cooktop grates -despite oiling and greasing - are rusty!

I am starting to see them everywhere! They are very light and aluminum is supposed to be a good heat conductor. Plus, ceramic is supposed to be naturally non-stick.

How is cooking in them? I use exclusively rust-free stainless steel and need a smaller sautee and was thinking about going this route.

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  1. I can't speak for the ceramic coated pans but I just bought some aluminum sauce pans was very impressed. I made some bechamel and it was a huge improvement having the heat work on the sauce all around rather than primarily from the bottom.

    1. From what I read, they work, but don't expect them to last too long. There is a finite lifetime to them (Greenpan, Scanpan, Orgreenic pan......). EarthPan claims it outlast other ceramic cookware 3:1, not sure what that really mean. Does it means it last 3X longer on average? Or does it mean it lasts longer than 75% of other ceramic cookware and lasts shorter than 25% of others?