being a passionate home cook I of couse like working with good kitchen tools... Besides my precious knives I need good pots and pans...
Lately I've seen a lot of advertisements for pans with a ceramic coating, and today I saw those pans in my kitchen supply store...
They are (according to the advert) cast aluminum pans with a ceramic coating on them... they are said to be useful for every kind of stove, from gas over electro, ceran or induction... and they are said to be extremely robust and should cook evenly and so on...
But before buying one I wanted to ask you whether you have experience with those kind of pans? Are they really indestructable? Will working in the pan with forks or knives harm the coating? Will dishwasher usage harm the pan?
What results do you have with those pans? Is food sticking to the pan or is it really going off like nothing?
Would be great if you could provide me with some information and experience about those pans...
I have two ceramic-coated skillets (one aluminum, one cast iron; both coated on the inside with ceramic) and they are decent. There is still some sticking of food, but it is very manageable. It also doesn't (so far) peel off like the Teflon (or other non-stick coating) always did, so I feel much better about preparing food without the negatives of that stuff getting into my food.
As far as cooking, one of the skillets (standard shape/size) cooks very well. The other is a large skillet that is almost wok-shaped (but not quite) and it cooks things very differently from what I am used to, but I am pretty sure that's due to the pan style and not the material.
stainless steel pan with copper-sandwich bottom and mineral-based nonstick coating; a plain cast iron pan. I have noticed that the buzz seems to stop when I fill the cookware with enough food...I was fed up with the low quality electric hobs which are installed in my 1 meter wide "kitchen" (I forgot a crepe on the smaller one on the highest setting, and 25 min later it wasn't even browned... generate the buzz. Does anybody know what causes the buzz? Is it a malfunction of the induction unit, or is it normal to have it? And, because I find it somewhat annoying, do you have any ideas how
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-inch high cast iron Lodge skillet (which would be much more versatile)? I really like the crust you get from a heavy aluminum baking pan (thick-crust must be some kind of nostalgia thing), and already have a large stone (so good to go on thin crust), so I am looking to round out my options. Is there an alternate material or pan combination that works as well as cast-iron but might be lighter...So over the weekend I wanted to make a deep-dish pizza and ended up with a thick crust as the pan I have is only about half as deep as I would need and two inches wider than the recipe called
Over the course of the last 4 years I think I seem to have been working my way through non-stick pans at a ridiculous rate, I think I'm on my 3rd frying pan and 4th wok - or something of that nature. Admittedly the first couple I had were very cheap, and I've been steadly buying what appear to be better quality. However, for the coating to become damaged so quickly I must be doing something... the coating, but is this true? But, what other advice can you offer to help extend the life of my non-stick cookware?
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