Comments on: WFMW: The Perfect Pans

By: Kelly

Kelly — Mon, 15 Feb 2010 22:40:45 +0000

You know, we have one of these, and it worked great for a while, but my hubby (he does most of the pancakes around here) complained that it started sticking after a few months… he won’t use it anymore. So I guess we’re one of those people… we haven’t tried replacing it yet, though, we just stopped using it.

By: whimzie

whimzie — Mon, 15 Feb 2010 22:34:43 +0000

I need a good nonstick pan! I have nothing that’s nonstick and didn’t want to do Teflon. I’m going to look into these!!

By: Jenny

Jenny — Sun, 14 Feb 2010 03:55:34 +0000

I have something like that and I love it. Nonstick pans ftw!!

By: SkylarKD

SkylarKD — Thu, 11 Feb 2010 00:43:13 +0000

I love my Paderno stainless steel pots and pans. They’re not non-stick, but they’re sooo easy to clean (and I”ve accidentally burned some horrible messes in them – the kind where you think you’ll have to throw out the pot)!

http://paderno.com/

By: Junglewife

Junglewife — Wed, 10 Feb 2010 20:40:52 +0000

Oh, I will keep these in mind when I need a new set of pans! however, I have a set of Calphalon we got for our wedding (10 years ago!) and they are still going strong! Even living in a 3-rd world country where I cook EVERYTHING from scratch! They are the hard-anodized version, not sure exactly what that means…

By: O Mom

O Mom — Wed, 10 Feb 2010 17:39:29 +0000

Ohhhh New pans. Makes my heart melt!

By: tanyasue

tanyasue — Wed, 10 Feb 2010 16:34:33 +0000

1) I don’t know about the toxicity of ceramic, however, I do know that it takes a lot to chip it. Le Creuset makes ceramic-coated cast-iron pots and pans. They’re amazing (but heavy) and they last years. People include them in their wills, they’re that durable! These pans are very similar, but without the weight of iron.

Also, if you’re concerned about toxic levels of metal, you should worry about your iron pans. They transfer close to 3000 mg/L of iron into your food! You can read more about leaching and the corresponding levels of different metals at http://cookware.mercola.com/cookware/ There’s even a video.

2) They recommend using silicone, plastic or rubber utensils, but they do not explicitly say you can’t use metal. However, the nonstick works so well, I’ve not had any cause to reach for my metal utensils. The plastic ones work just fine.

3) Yes, it’s REALLY nonstick! I’ve been very, very surprised with this. Eggs glide around the pan without any oil, butter or non-spray. Oils (not needed, but added for flavor) float across the pan’s surface. It’s kinda wild. Some consumer reviews claim that after a period of time, this changes and the pans become less non-stick. I’ve had mine for about a month. I use them every day and haven’t noticed any change. Also, the customers who did notice change contacted the manufacturer and received free replacements without question.

4) I agree! These are not recommended for the dishwasher, but they’re so easy to clean. Simple hot water and soap. That’s it. No acrobatics or feather beds required.

I’m a sucker for kitchen stuff too. It drives my husband a little crazy. Whenever people ask him what I would like for a gift, he tells them “A kitchen tool that will take up a ton of space, but that she’ll only use once a year.” He’s got my number.

By: Melissa @ Breath of Life

Melissa @ Breath of Life — Wed, 10 Feb 2010 15:42:44 +0000

Oh, I need to check these out!

By: nathan miller

nathan miller — Wed, 10 Feb 2010 14:46:30 +0000

Interesting! We use caste iron because of my (possibly unfounded) fear of teflon. It’s great for some things but horrible for others.
I find the ceramic coating interesting but I have some questions.
1.) If the ceramic does flake off (or get scratched off) is it at all toxic, even just a little?
2.) Do you have to use special stuff with it? For example, you read any user manual for teflon and they so “only plastic or silicone” – absolutely no metal.
3.) how non-stick is it really? I’ve seen companies claim that their stuff if non-stick and I think of them every time I scrape eggs off the bottom of the pan.
4.) are there any special care instructions? A pan that you have to store on a bed of feathers isn’t worth having.

Thanks for the write up! I will definitely learn more about this cookware. I’m a sucker for kitchen gadgets.
Oh, and some day I’m going to get you hooked on Sous Vide cooking ( http://nathanmiller.squarespace.com/journal/2009/12/18/sous-vide-cooking-the-perfect-steak.html )

By: tanyasue

tanyasue — Wed, 10 Feb 2010 14:13:31 +0000

I’d be happy to! I’m putting a note on the fridge so I won’t forget.