Safe really non stick pans

acpgee
acpgee Posts: 8,008 Member
edited November 23 in Recipes
I recently discovered my new stone coated pans are truly non stick. I bought them because I liked the design with removable handles which take less room to store. Then over the holidays I cooked something which should have been a sticky mess requiring scraping the bottom of the pan with wooden spatula to incorporate baked on flour into a sauce, but it was not necessary.

I got worried because I don't like PFOA based cookware (ie teflon) because of the noxious fumes given off when over heated. Googled my pan set and they are a safe 2nd generation non stick coating. I've tried frying eggs and pancakes without any added fat and results have been perfect.

Anyone else use stone coated non stick pans? Do I have to worry that the non-stick property won't last (like 1st generation safe ceramic coated pans where the surface is easily damaged).

Some reviews of stone coated frying pans.
https://www.stonefryingpans.com/5-best-stone-frying-pan-brands/

Replies

  • Packergal27
    Packergal27 Posts: 11 Member
    I have been wanting to get rid of my teflon pans, and have bought a couple ceramic ones, but have not used enough to know if they get easily damaged. What brand of stone coated pans do you have?
  • cedean531
    cedean531 Posts: 2 Member
    I’m actually shopping for new pans myself. I saw stone pans and wondered how they do over the long run?

    I bought ceramic a year ago, they worked for about 6 months, then scrambled eggs and hash browns began to stick. I love my andonized aluminum set from Costco, but only has one skillet size that works for breakfast for my husband and I. Great for hash browns, just looking for a good healthy non stick for scrambled eggs (12 inch) that doesn’t cost a fortune.

  • jennybearlv
    jennybearlv Posts: 1,519 Member
    I like cast iron. It takes awhile to get them to be nonstick, but after that the only thing that can damage them is putting them through the dishwasher or leaving them in a wet sink overnight. Even then you just scrape off the rust, season again and good as ever in no time. I haven't tried ceramic frying pans. If they are anything like my enameled cookware expect them to chip and rust.
  • acpgee
    acpgee Posts: 8,008 Member
    It's early days yet, but my beautifully performing non stick stone pans are Stoneline brand from the Imagination series (removable handles). Hoping that the non stick quality lasts longer than my ceramic coated wok. If yuo fry an egg with no fat at all, once it sets it literally slides around in the pan when you shake it.
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