bialetti aeternum white NS
anybody familiar with this, from their website:
"The eco friendly Aeternum cookware line is free of PFOA, free of PTFE and free of Cadmium.
The interior features a new "nano-ceramic" coating which is a water-based coating made of titanium and suspended silicate micro-particles..."
There was a 10" deep skillet at the local grocer aisle. Metal thickness seemed a little skimpy compared to premium aluminum and 3 ply brands.
Update: we're about three months in, and the nonstick properties are starting to noticably decline. The white finish hasn't changed in appearance, and other than a couple of tiny nicks (my fault, using a fork or knife to move food in the pan) the coating doesn't appear to be coming off yet. But things are starting to stick more. For example, I use it to make scrambled eggs with a little cheese in them for my daughter almost every morning. They used to slide around like they were on an ice rink. Yesterday, though, I noticed that they were sticking around the edges of the pan, and I actually had to use a scrubbing sponge to get them off.
After three months it's still performing well, but I think I can already see the beginnings of a decline. I'll update again in a few months.
Just bought one. I've only made a couple of things in it so far - an omelette and some fried eggs - but it performed beautifully for both. It's more nonstick than any pan I've ever used - with a very small amount of butter (for flavor) in the pan, the eggs were skating around like they were on an ice rink. I have, however, heard tell that the superior nonstick characteristics don't last for more than a few months, so we'll have to see how it ages.