Ceramic Frying pan

[Herne]

I have been using a ceramic frying pan for about 2 weeks and I think it is great. Egg white omelets, steaks, LG Beef etc.

I am still curious why so little is known about ceramic cookware.

Anyone have an explanation

[flourgirl]

Hmmm. I guess I've been lucky with my pans. I have a set of three ceramic Culinary Comfort pans in graduated sizes. I've had them for a few years now, use them all the time (although they are not my primary pans,) and they still look like new, work great & nothing is sticking to them at all. I got them at Marshall's - & the most expensive one was $15.

[The Dairy Queen]

I couldn't see it anywhere in the thread, so, sorry if I missed it, which brand are you using Herne?

~TDQ

[SnackHappy]

If my post up there hadn't been cut for some inexplicable reason, you could have read that the pan at Zellers is Earthchef brand is that it's pretty crappy.

[The Dairy Queen]

Oh bummer. Well, thanks for letting me know. I don't need crappy!

~TDQ

[ylsf]

I think the one that Herne bought was the red Bialetti (sp?) pans. I recall there being a post about them in the Ontario section of the boards. I picked up a set myself and while I like them I prefer the feel and the non white coating on the Green Pan pans myself (I bought the double pack from Costco). I still use the sauce pans/etc from the Bialetti set and I do use the pans but I still prefer the Greenpan frying pan

[Herne]

Sorry it took so lng to reply. I bought a red Bialetti and so far it is just fine. I'm worrried about the 6 month jinx that some have mentioned

[Herne]

Today is the last day of Zellers Bialetti sale. Only 25% off regular price this time. I wonder if Zellers will be around for the next time.

[knet]

I have two KitchenAid hard base ceramic frying pans, about a year old now and still perfect. Stainless handle supposedly oven safe though I haven't tried that as I only use them for eggs and delicate fish. NOT induction capable though.

[Herne]

Oh OH. the 6 month jinx.

As of last week the usual 3 day a week egg white omelette started to stick to the pan:: ((. I hope it is something to do with the egg whites but I fear the worse.

[Chemicalkinetics]

Thanks for your update Herne. I do hope it is just an one time thing, which you can be. I thought it is the egg yolk which sticks worse than egg white....

[The Dairy Queen]

Ohoh. Please keep us posted. I've been waiting for this, hoping, of course, that time would continue to pass without any problems for you.

~TDQ

[Herne]

Bought a new container of egg whites and will try again on Friday or Saturday.

[Herne]

Well used the new egg whites this am and the stuff stuck to the pan. Most of it came off and tasted fine. But the part in touch with the pan turned light brown and stuck. So that is that.

[Chemicalkinetics]

six months

[The Dairy Queen]

What a total bummer. I was hoping for a different result. Thanks for taking one for the team, Herne.

~TDQ

[Herne]

Tried it one more time this am and the egg whites stuck again. The pan is now in the gray bin for export this Thursday.

Too bad it turned out this way. The first 5 months were fantastic and at $20 on sale I have no regrets.

4

[kaleokahu]

Herne: My theoretical explanation is that these coatings are part eco-marketing and part expediency, and are relatively new. They need more of a track record.

You should read http://chowhound.chow.com/topics/757364 . Your feedback after a few months cooking on this coating would be appreciated.

[Herne]

I'll post an evaluation about the time Zellers has their next sale on them. If all goes well for the next 4-6 months I'll be buying 2 larger sizes.

So far I'm pleased with their non-stick quality- very easy to clean.

[kaleokahu]

Just bear in mind the other thread's OP's pans' coating seems to have failed at about the 6 month mark. I'd hate to see your first one fail right after you buy 2 more.

[honeybea]

I have a Silit ceramic fry pan. It is everything you say; easy to use and clean, induction ready, and eggs do not stick. I've had it for a couple of years and it still looks like new. I would get more but it's kind of pricey (mine was a gift).

[kaleokahu]

honeybea: Great news. Anything that will equal PTFE for nonstick and outlast it would be welcome indeed. Can you post a photo or model # of your pan?

If this coating and process is the same as Chantal uses, you may just be lucky.

[honeybea]

kaleokahu,
The bottom of my pan says "silit silargan, made in germany- below that are symbols for electric, gas, ceramic, and induction. The last line reads: Especially for ceramic and induction hobs."
I have not learned how to post photos yet (i know i'm a dope) but when I googled 'silit silargan', the pan came up, along with some other Chowhound inquiries.
As for the model #, there isn't one, but mine is called fry and serve, and it is black and has a black handle. The stainless handle one looks nicer... and is more expensive.
This will be my go to fry pan if I ever get an induction burner. I have gas burners and while this pan is terrific, lately, I use cast iron, carbon, copper, and LTD more. This one still comes out on weekend mornings for fried eggs.

...sorry for all the commas- currently reading Eats Shoots & Leaves... now I'm really confused!

[paulj]

http://www.silit.com/silit/upload/ima...

[kaleokahu]

Hi, honeybea:

No worries, you're doing fine. It looks like the same ceramic enamel all-over coating that Chantal is using. I asked because in my ongoing efforts to learn specifics about Chantal Copper Fusion, and why it is not a commercial success, I was told by several former CCF dealers that they stopped carrying it because they had too many returns related to sticking problems that developed after an encouraging "honeymoon".

But hey, it sounds like you have had good results with Silit. Maybe it's different stuff than Chantal. If it isn't broke, don't fix it.

Kaleo

[Herne]

All continues to be OK with the ceramic fry pan. Anyone know/guess when Zellers will have their next sale?

[Herne]

I'm not sure why you should be astounded but I'm happy with my
ceramic pan. I use it about 3-4 times a week for egg whites. I add a little olive oil or similar oil each time . I have also cooked steaks ,mushrooms and bacon.

Still watching for Zellers next half price sale especially since the store will soon be a Target.

[SnackHappy]

Hey what the hell happened to my post? Over half of it was cut off?

[paulj]

Are you talking about one that claims to have a nonstick ceramic coating, or one made from ceramic (eathernware)?

[Herne]

The one that has a nonstick ceramic coating, So far it seems to be as non stick as Teflon.

[paulj]

There have a been a number of threads about these pans; search for ceramic, green, etc as well as specific brands.

[Chemicalkinetics]

"why so little is known about ceramic cookware"

A lot of people buy them, well, not a lot a lot, but they are far from unknown or unheard. Many green pans are ceramic pans. They have yet to catch up the same level as Teflon pans because they (on average) don't last as long as an average Teflon pan.

[Dave5440]

My greenpan lasted exactly 6 months , when we came back from florida oil sticks to it now, but I don't know if number one child put it in the dishwasher while we were gone