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Ceralon ceramic coating?

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Anyone come across some pans at HomeGoods made by Italian manufacturer Lumenflon? They tout some Ceralon ceramic Swiss coating. It's part of their "Naturals" line....can't seem to find any reviews online.
I'm looking to get a non stick alternative to the chemical stuff (Teflon and all it's cousins) and thought these might be good....but don't want to find out I'm ingesting a different set of chemicals, kwim? Also would like to stick with something that isn't made in the Far East....
I'm trying to train myself to use stainless correctly for most of my cooking but still need non stick for eggs...or when I really don't feel like having to add oil to a specific food.

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  1. The silence leads me to think it may be best to return these...

    5 Replies
    1. re: 71ailmar

      I can tell you that they are unlikely to last very long.

      1. re: Chemicalkinetics

        That's one of my worries....not that I expect a "non-stick" pan to last me 20 years but if it holds up very well for 5 years then I'm thrilled.

        I was a little inclined to buy a small one and give it a try because I read a few posts here about another Italian company TVS that puts out a similar product (also found at HomeGoods) with the ceramic coating being made by the same Swiss company ILAG....TVS calls their ceramic coating "Ceramit" and Lumenflon calls theirs "Ceralon." Both those coatings are made by ILAG.
        At any rate, the posts here about TVS's ceramic non stick pans were very good....I was hoping that meant that Lumenflon's pans would be similar. I don't recall seeing TVS pans at HomeGoods and I think the posters here said the same thing that they no longer were seeing them in the stores.
        I hate buying pots/pans without visually inspecting them so I"m not inclined to order online.

        Thank you for your post.

        1. re: Chemicalkinetics

          By the way, I believe you are a big carbon steel user if i remember correctly from previous posts....i will take time out to look at the boards for info regarding carbon steel but would you say it's easy enough to use a seasoned carbon steel pan as a good alternative to the usual non-stick suspects?
          Stainless steel is a bear to work with (for my cooking level, i consider myself a novice being pushed into cooking because i now have a family of 4 to feed, LOL) when it comes to eggs and really starchy stuff and i dont want to add a ton of oil to that sort of stuff.
          I'm inclined to consider cast iron but my wrists have just recouped from "new mom" syndrome in the past few years and I'd hate to put myself at risk again shuffling around 8 pound pans...

          1. re: 71ailmar

            I like carbon steel, but I really think different cookware material have different advantages. I am definitely not one of those people who believe "X" material is best for every situations and every tasks. We just need to prioritize our needs against the cookware abilities. Kind of like buying a car. A truck, a coupe, a sedan, a SUV. They are all good..... it is more about understanding what oneself needs.

            Stainless steel cookware are great, but food readily stick to stainless steel, so this is one of its weaker points.

            Cast iron and carbon steel are very similar, except that carbon steel cookware can be made much thinner and therefore lighter.

            Teflon -- you already know.

            The Ceramic Green pans work, but they have shorter lifespan than Teflon pan. Usually, they lose their nonstick ability somewhere between a few weeks to a few months. This depends how often you cook with them.

        2. re: 71ailmar

          Perhaps not. IMO, the way one cooks on any kind of nonstick seems to be the biggest determinant of how long the coating will last. With the caveat that, when it comes to Teflon and it's kin, more coats is better.

          But these ceramic pans can be a whole different deal. That said, I wouldn't use on on anything more than med-high, and then only briefly. My Teflon pans get plenty hot on medium. Patience is key.

          Don't use PAM or other sprays. EVER!. If you absolutely must, spray the food. The propellant can ruin a nonstick finish.

          If it does lose it's slick, try making a slurry of baking soda/water and hit it with a blue scrubby or paper towel.

          FWIW - One Amazon owner reports that his Henckels Spirit with Thermolon ceramic is still performing well 3 years out. He also avoids high heat and counsels patience when heating it for searing.

        3. I just bought a casserole from this company with said non stick finish. It's a Marshall's deal. It's oblong and I used to have something similar in Milan.
          I always used a little olive oil when I cooked with it. It held up great for six years until some renters abused it.
          I'll let you know how it performs.

          1. If you want a pan exclusively for eggs, there is nothing better than Teflon or other PTFE coating.

            3 Replies
            1. re: GH1618

              I dunno, I used to think this until I started using my carbon steel for eggs. It is almost as nonstick as long as you add a little bit of butter (and I do mean a little bit, less than half a tsp, not a lot).

              1. re: Sirrith

                I have no objection to carbon steel and use butter even in my Teflon pans. I just have no experience with eggs in carbon steel.

                1. re: Sirrith

                  That is so true, Sirrith. Even better is a CS crepe pan, because the low walls let eggs slide off even easier.

                  Cleanup is as easy as nonstick pans; I wipe mine out with a paper towel and put it away. The only thing that would make it easier would be if it cleaned itself.

                  So it's virtually identical in performance to Teflon, but will never need to be replaced. And the price is similar, too. It's a winner no matter how you judge it.

                  I know a lot of people swear by Teflon, but I'm completely addicted to my deBuyer Force Blue crepe pan for eggs. I've never found anything better.

              2. I ran into your question while searching Lumenflon. I bought a small fry pan of theirs cheap at Marshal's and it has been a star, but I have no idea whether it is Teflon or Ceralon. I recall reading on the label that it was composed of three coats of something. It looks Teflon-ish. Do you know if Ceralon has a similar Teflon look? Mine is gray inside.
                Mine is about 4 years old, at about 3 it began requiring generous oil to still flip eggs, but this was after a new user entered my life, thus it was heated at times too high and was scratched a little by metal.