Thanks for the review! Would you consider reviewing inexpensive vs high end saucepans or similar pots? There are very inexpensive SS and even aluminum pots as well as extremely expensive clad versions. Does it really make a difference when making a sauce, small pot of soup, deep frying or even just reheating food?
Yea there are a lot more non-coated options with non-stick properties - cast iron, carbon steel, even stainless steel if preheated and greased properly.
@@PrudentReviews Stainless is seasonable. People argue it doesn't hold it, but look at the bottom of any stainless pan over time. (shows them wrong). -Polished stainless may have flaking issues, but you can always scratch it with a scrub pad.
Stove top seasoning puts off toxic fumes also. Oven technique not as environmental. Both Teflon and Polymerized oil are essentially plastic. Stainless can optionally be seasoned. -The rest are limited on what they can do.
@@madthumbs1564 All long chain fats, carbohydrates, proteins, or really any big biological molecule with repeated units in the backbone are polymers. The material forming on the pan is polymerizing but with a bit of crosslinking and therefore not normally fall under the "plastic" catchall.
What I would love to see is a stress test of PTFE pans that are claimed to be super durable. Like ScanPan, All Clad’s NS Pro, Eterna nonstick, Ninja Foodie, Circulon’s A1, Hestan Titum, Made In’s PTFE nonstick, and Misen’s nonstick.
I love my Greenpans. You just have to be sure to follow the manufacturer’s guidelines and not overheat your pan. I’ve had my current 8, 10 and 12 inch pans for a couple of years and they still look brand new.
Like many folks, my experience with ceramic non-stick has always been very poor. My current daily drivers for non-stick are All-Clad HA1. That said because of a recommendation from another RUclipsr, I thought I'd give the SENSARTE pan that's on fire on Amazon a whirl. Bought it in July and have cooked eggs with it once or twice a day, everyday, since. Much to my surprise, it's still going strong as long as you VERY THOROUGHLY hand wash it. There is one major cavate though - unlike previous ceramics i have bought in the past, I only cook with this pan on an Induction cooktop so I have absolute control of the temp and never let it rise higher than 380F. I think that has significantly helped the lifespan of my pan. On my gas burners I'd likely mess up and cook at a higher temp on accident. Great review PR and many thanks as always.
Thanks for watching! I think your experience is pretty typical. If you're not careful and do the things I simulated in this video (plus lots of high temps), the coating will wear out quickly. But if you use it just for eggs, cook on relatively low temps, and wash by hand with a soft sponge, you can get pretty good use out of it.
I've had the original Green Pan Valencia Pro tri-ply stainless skillets with white ceramic coatings for over 4 years. Bought them for induction cooking. Use them daily. They are still in perfect condition. Biggest trick with them is use about a teaspoon of high smoke point oil (I make my own ghee) and if you over heat the oil you MUST clean them with a melamine sponge to remove seasoned oil. Absolutely no aerosol oils in cans, the soy lethecin make the pans stick.
I guess I will see how the Made In pan works, cause I just ordered one. I really like Made In pans. They are built well, and price and quality are just as good as the more expensive ones. I own several All-Clad pans, but now by just Made In. BTW my All-Clad non stick is still going strong after 4 1/2 years. I also take care with them more than my strait metal ones. Thanks for another good video.
I'm really interested in buying a stovetop griddle. Would love to see some reviews/showdown between a few different ones. Was leaning towards the Made In carbon steel one.
Made In is the only one I've tested so far and I'm a fan. But I have nothing to compare it to. I may test more in the future but it probably won't be for a while (lots of other tests in the queue).
@@PrudentReviews I have and use a thick Paderno brand carbon steel griddle on my gas bbq and also use it as a pizza steel. It is heavy and needs time to get even heat but highly effective, must be 5mm thick.
Had a Green Pan that lost its magic very quickly. Was disappointed. Used Caraway at a family members house and loved them. I see the Carote on sale online all the time and had a sense they were very thin and did not like the handle. I do have T-fal Excellence ceramic pans which I’ve bought piecemeal online. Very happy with them as they have a very substantial clad bottom that works great on induction, and are a steal. Only have had a few months and not sure what they’ll be like in a year or so. If you use induction or plan on using induction, don’t fall for “induction ready” pans that have a visible stainless bottom that is nothing more than a slim sheet of stainless steel. Those pans are terrible. Nice review. Thanks.
Good point about the steel bottom versus the steel plate on induction. I’m gonna test that on a handful of pans to see how much of a difference it makes.
One thing to note about green pan is another negative is that it HATES high temperature cooking with oil. I found the green pan non stick flat bottom wok to be pretty good but as soon as I tried any sort of high temperature oil cooking (yknow like.. like wok cooking) such as doing fried rice, the oil completely destroyed the non-stick ability of the bottom of the pan and it turned into what is by far the stickiest surface ive ever cooked with. You could just be making a very liquid sauce on medium-high temp and it will STILL hold onto and burn some of the sauce at the bottom. So long as you stick with "normal" temperature cooking, green pan is fine and has a pretty durable coating when it comes to physical abuse, however (for reference i have an induction stove with 14 levels of heat) any cooking on level 13 or 14 with oil and you're gonna ruin it. Stick with stainless steel
I have the Carote pans. Pots, too. I love them. I use them in a van, and the detachable handles are a Godsend. Yeah, they're cheap. So was the price. They perform just fine, so I must disagree with you. Would(and will) buy again.
I have the made in pan and have only used it for eggs with a wooden spoon a handful of times, but somehow it has a few very tiny chips in it. I also have a rubber pan protector.
Very impressive setup and series of tests. I appreciate your scientific method and transparency! I feel like you might have forgotten about testing heat distribution and heat retention?
I usually test that but for ceramic non-stick the biggest factor is non-stick properties and the durability of those properties, so I focused on that for this video. Appreciate you watching!
Interesting, I have 4 green pans and they’re great, the first one we used to death for 2.5 years before replacing. We get some issues with burnt on stuff every few months but if you use a magic eraser gently it gets back to normal
I bought the 10” made in cerami clad. It chipped quickly. It was replaced under warranty. The replacement also chipped on the first cook. Madein’s customer service was excellent. I think it’s a great brand but I can’t recommend there ceramic pans. Stick with non-stick!
I'm surprised the new OXO ceramic nonstick pan didn't make it to the testing list, since it's one of ATK's recommendations and currently 15k reviews on Amazon
beeing a real proponent of uncoated cast iron or steel pans, i had and have sa few ceramics pans too for some special things like caramelizing sugar - no fancy brands just from local supermarket. They do their work at least longer as PFTE-coated ones and do not harm me if i overheat them....
Thank you for your reviews; They've helped me make several purchases. I've recently bought some TFal frying pans endorsed by Jamie Oliver and have been quite impressed with them. I have not seen you review these pans in your comparison videos. Any experience with them?
I would like to see a test of heat uniformity across their bottom. I also like a thicker bottom that holds it's heat even though it takes a little longer to come up to temperature.
I believe modern non-stick pans are safe for regular cooking based on the evidence. I’ve tried some of the top rated ceramic non stick and have been disappointed by them all.
Good comparison and stand-alone reviews of each pan. You and Uncle Scott do the best reviews but yours are much wider-ranging while his are more specialized to carbon steel.
Nice I saw a video from ATC giving their picks for ceramic pans so I checked your channel for a similar video and didn't see one. One annoying thing is that most brands have multiple varieties of surfaces so it adds to the confusion. So they send their best pan to reviewers then sell a much inferior and cheap pan in most places
so it's all crap ? what's the best pans to consider ? I have The Rock Heritage for a decade now, they begun to stick and the non stick-surface color fade, I wonder if it's toxic now cause it's made of aluminium, any suggestions ? Durable, non-stick, non-toxic pans ? Thanks
Please give us a practical review of Circulon A1 scratch defence extreme non stick series using aerospace material for Non-Stick , they used a drill machine claiming that there non stick will never ever scratch . Is it worth the hype ????
They say that it never scratches but then at the same time they say that it lasts 130x longer than the competition. If it doesn't scratch, how do they know that it would last 130x longer? And they also describe it as "scratch resistant" not "scratch proof". That doesn't sound like "never" to me.
Great review. I have not had good luck w ceramic vs other types of pans like carbon steel. How about a review of waffle makers. Cant find a non chinese model.
My well burned in uncoated cast iron pan s do not emmit fumes, they do not scratch, they are fine even if i left them massively overheating. And they are the cheapest stuff. You can even do sticky things like crepes in it. Nothing for the kind of housewive needing shiny kitchen gear however. For the scraping test: bamboo?? You are kidding- use a steel knive. Good ceramics (even old school emaill) would not be damaged. Should heat the pans to 500...600 fahrenheid to simulate forgetting it on the stove. Please use good ventilation because teflon-like coatings get really nasty for your health if overheated.
Stainless steel or cast iron are non-stick and perfectly healthy as well as lasting for centuries with no coating to scratch or chip off. Best of all, they are inexpensive.
You convinced me to buy .... NONE of these! Once a year, I buy a $15 Greenpan Rio 8" pan solely to cook eggs. Its ceramic nonstick lasts 12-18 months, and then I buy another.
I'm a fan of Misen and Ninja non-stick. Both are aluminum and perform similarly. I have a lot more info on each on the site. Go to PrudentReviews.com and search "Misen" and "Ninja".
By seasoned do you mean coated in oil and baked in the oven? If so, I wouldn't recommend that. The surfaces are slick and the oil won't adhere. For each cooking test in this video, I greased the surface with oil (same amount fore each pan).
@@PrudentReviews Yes, seasoned, but the stove top technique. -Ogreenic was a brand I can remember instructions saying that. Also, you only want a microscopic amount so it doesn't make tacky spots or discolor the pan. A common complaint I saw on the pan was they'd get 'spotty', but those spots were effectively its non-stick coating.
If that’s the case then they require the same care as carbon steel or cast iron but are much less durable and will be in the dumpster by 5 years tops while the others last for a lifetime or more.
So...use teflon pans as directed and they are safe? Just like most things in life. Teflon has been in use for over 60 years. Don't hype it up. Safer than crossing the street.
depends. The PTFE particles scraped off are quiete no problem at all, they will leave by your rear end. The problem is if PTFE is are overheated and the PTFE is broken down. Then very nasty chemicals occur. And even if you are careful, some day you will overheat the pan. How do you ensure not overheating if heating up a pan for as steak? XY is used for Z years is no argument with repect to safety. How long asbestos had been sold after its health risks was proven ? They just sell until they are forbidden to do or sued into oblivion.
@@andyking957I agree, but if you ingest PTFE or other PFAS, the nanoparticles can exude from the small chips, and that's likely not good for you. I'd be worried about ingestion too is what I'm trying to say.
Read the full comparison to get more details: prudentreviews.com/made-in-ceramiclad-vs-caraway-vs-greenpan-vs-our-place-vs-carote/
Thanks for the review! Would you consider reviewing inexpensive vs high end saucepans or similar pots? There are very inexpensive SS and even aluminum pots as well as extremely expensive clad versions. Does it really make a difference when making a sauce, small pot of soup, deep frying or even just reheating food?
@@lemonz1769I’m planning to do a video similar to that soon - looking at the differences between fully clad and disc bottom stainless steel pans
Perhaps the best healthy non-stick pan in the one we season along the way
Yea there are a lot more non-coated options with non-stick properties - cast iron, carbon steel, even stainless steel if preheated and greased properly.
@@PrudentReviews Stainless is seasonable. People argue it doesn't hold it, but look at the bottom of any stainless pan over time. (shows them wrong). -Polished stainless may have flaking issues, but you can always scratch it with a scrub pad.
FAR too heavy. And light weight carbon steel is way too thin to cook well on.
Stove top seasoning puts off toxic fumes also. Oven technique not as environmental. Both Teflon and Polymerized oil are essentially plastic. Stainless can optionally be seasoned. -The rest are limited on what they can do.
@@madthumbs1564 All long chain fats, carbohydrates, proteins, or really any big biological molecule with repeated units in the backbone are polymers. The material forming on the pan is polymerizing but with a bit of crosslinking and therefore not normally fall under the "plastic" catchall.
What I would love to see is a stress test of PTFE pans that are claimed to be super durable. Like ScanPan, All Clad’s NS Pro, Eterna nonstick, Ninja Foodie, Circulon’s A1, Hestan Titum, Made In’s PTFE nonstick, and Misen’s nonstick.
Love that idea. It’s on the list.
I love my Greenpans. You just have to be sure to follow the manufacturer’s guidelines and not overheat your pan. I’ve had my current 8, 10 and 12 inch pans for a couple of years and they still look brand new.
Like many folks, my experience with ceramic non-stick has always been very poor. My current daily drivers for non-stick are All-Clad HA1. That said because of a recommendation from another RUclipsr, I thought I'd give the SENSARTE pan that's on fire on Amazon a whirl. Bought it in July and have cooked eggs with it once or twice a day, everyday, since. Much to my surprise, it's still going strong as long as you VERY THOROUGHLY hand wash it. There is one major cavate though - unlike previous ceramics i have bought in the past, I only cook with this pan on an Induction cooktop so I have absolute control of the temp and never let it rise higher than 380F. I think that has significantly helped the lifespan of my pan. On my gas burners I'd likely mess up and cook at a higher temp on accident. Great review PR and many thanks as always.
Thanks for watching! I think your experience is pretty typical. If you're not careful and do the things I simulated in this video (plus lots of high temps), the coating will wear out quickly. But if you use it just for eggs, cook on relatively low temps, and wash by hand with a soft sponge, you can get pretty good use out of it.
Good stuff. Love the cleverness of the kitchenaid for the stress testing.
I was surprised I didn’t cause more damage to be honest
What is bro doing over here?
Thx for filming this and sharing it.
I've had the original Green Pan Valencia Pro tri-ply stainless skillets with white ceramic coatings for over 4 years. Bought them for induction cooking. Use them daily. They are still in perfect condition. Biggest trick with them is use about a teaspoon of high smoke point oil (I make my own ghee) and if you over heat the oil you MUST clean them with a melamine sponge to remove seasoned oil. Absolutely no aerosol oils in cans, the soy lethecin make the pans stick.
Thanks for the tip
That was a very thorough test of most available pans, well done! It reaffirmed my choice of seasoned carbon steel.
I guess I will see how the Made In pan works, cause I just ordered one. I really like Made In pans. They are built well, and price and quality are just as good as the more expensive ones. I own several All-Clad pans, but now by just Made In. BTW my All-Clad non stick is still going strong after 4 1/2 years. I also take care with them more than my strait metal ones. Thanks for another good video.
I'm really interested in buying a stovetop griddle. Would love to see some reviews/showdown between a few different ones. Was leaning towards the Made In carbon steel one.
Made In is the only one I've tested so far and I'm a fan. But I have nothing to compare it to. I may test more in the future but it probably won't be for a while (lots of other tests in the queue).
@@PrudentReviews I have and use a thick Paderno brand carbon steel griddle on my gas bbq and also use it as a pizza steel. It is heavy and needs time to get even heat but highly effective, must be 5mm thick.
I have stainless steel cookware that I bought 50 years ago and it’s still going strong. Plus it’s very safe.
Had a Green Pan that lost its magic very quickly. Was disappointed. Used Caraway at a family members house and loved them. I see the Carote on sale online all the time and had a sense they were very thin and did not like the handle. I do have T-fal Excellence ceramic pans which I’ve bought piecemeal online. Very happy with them as they have a very substantial clad bottom that works great on induction, and are a steal. Only have had a few months and not sure what they’ll be like in a year or so. If you use induction or plan on using induction, don’t fall for “induction ready” pans that have a visible stainless bottom that is nothing more than a slim sheet of stainless steel. Those pans are terrible. Nice review. Thanks.
Good point about the steel bottom versus the steel plate on induction. I’m gonna test that on a handful of pans to see how much of a difference it makes.
One thing to note about green pan is another negative is that it HATES high temperature cooking with oil. I found the green pan non stick flat bottom wok to be pretty good but as soon as I tried any sort of high temperature oil cooking (yknow like.. like wok cooking) such as doing fried rice, the oil completely destroyed the non-stick ability of the bottom of the pan and it turned into what is by far the stickiest surface ive ever cooked with. You could just be making a very liquid sauce on medium-high temp and it will STILL hold onto and burn some of the sauce at the bottom. So long as you stick with "normal" temperature cooking, green pan is fine and has a pretty durable coating when it comes to physical abuse, however (for reference i have an induction stove with 14 levels of heat) any cooking on level 13 or 14 with oil and you're gonna ruin it. Stick with stainless steel
Great review
awesome info, ive recently stuck with stone and in the same context as your video not all "stone" is created the same
Curious, which brand?
I have the Carote pans. Pots, too. I love them. I use them in a van, and the detachable handles are a Godsend. Yeah, they're cheap. So was the price. They perform just fine, so I must disagree with you. Would(and will) buy again.
They’re certainly inexpensive, lightweight, and easy to store. Perfect for your use case but it comes with downsides.
I have the made in pan and have only used it for eggs with a wooden spoon a handful of times, but somehow it has a few very tiny chips in it. I also have a rubber pan protector.
Very impressive setup and series of tests. I appreciate your scientific method and transparency! I feel like you might have forgotten about testing heat distribution and heat retention?
I usually test that but for ceramic non-stick the biggest factor is non-stick properties and the durability of those properties, so I focused on that for this video. Appreciate you watching!
Best non stick pans I’ve ever use were well maintained cast iron.
Interesting, I have 4 green pans and they’re great, the first one we used to death for 2.5 years before replacing. We get some issues with burnt on stuff every few months but if you use a magic eraser gently it gets back to normal
Thank you for a comprehensive review! I considered the GreenPan Valencia before watching your video and will seriously consider buying some.
I bought the 10” made in cerami clad. It chipped quickly. It was replaced under warranty. The replacement also chipped on the first cook. Madein’s customer service was excellent. I think it’s a great brand but I can’t recommend there ceramic pans. Stick with non-stick!
Good video. Thanks!
Thank you!
I'm surprised the new OXO ceramic nonstick pan didn't make it to the testing list, since it's one of ATK's recommendations and currently 15k reviews on Amazon
I plan to test that soon.
???? Do you believe in Amazon reviews ????
Thank you for your review! My wife will be happy with new pans
Ceramic pans are kinda crap to begin with tbh, thanks for review.
Durability is not their strength. But they are still very popular because people want the performance of Teflon without the potential risks.
beeing a real proponent of uncoated cast iron or steel pans, i had and have sa few ceramics pans too for some special things like caramelizing sugar - no fancy brands just from local supermarket. They do their work at least longer as PFTE-coated ones and do not harm me if i overheat them....
Great video! I think I will stick to my cast iron.
👍🏼 cast iron and carbon steel are certainly the most durable non-stickish pans
@@PrudentReviewsstainless!
Thank you for your reviews; They've helped me make several purchases. I've recently bought some TFal frying pans endorsed by Jamie Oliver and have been quite impressed with them. I have not seen you review these pans in your comparison videos. Any experience with them?
I would like to see a test of heat uniformity across their bottom.
I also like a thicker bottom that holds it's heat even though it takes a little longer to come up to temperature.
I believe modern non-stick pans are safe for regular cooking based on the evidence. I’ve tried some of the top rated ceramic non stick and have been disappointed by them all.
What evidence?
Good comparison and stand-alone reviews of each pan. You and Uncle Scott do the best reviews but yours are much wider-ranging while his are more specialized to carbon steel.
Really appreciate that! Uncle Scott is great. I'm trying to eventually review every cookware brand on the market - there are so many though...
Would love to see you test the newer oxo ceramic pan
Regarding the Caraway pan, have you tried it with a silicone egg ring?
Great video.
Glad you liked it!
Which one to buy ?
Made In, Caraway, and GreenPan Valencia Pro are good options but all have pros and cons. I summarize my recommendation at the end of the video.
ScratchDefense Extreme Non-Stick Stockpot & Lid - 7.6L
Nice I saw a video from ATC giving their picks for ceramic pans so I checked your channel for a similar video and didn't see one.
One annoying thing is that most brands have multiple varieties of surfaces so it adds to the confusion. So they send their best pan to reviewers then sell a much inferior and cheap pan in most places
I'm sure that happens but I bought these pans from Amazon or directly from the brand's website so I don't suspect that's the case here.
so it's all crap ? what's the best pans to consider ? I have The Rock Heritage for a decade now, they begun to stick and the non stick-surface color fade, I wonder if it's toxic now cause it's made of aluminium, any suggestions ? Durable, non-stick, non-toxic pans ? Thanks
Please give us a practical review of Circulon A1 scratch defence extreme non stick series using aerospace material for Non-Stick , they used a drill machine claiming that there non stick will never ever scratch . Is it worth the hype ????
They say that it never scratches but then at the same time they say that it lasts 130x longer than the competition. If it doesn't scratch, how do they know that it would last 130x longer? And they also describe it as "scratch resistant" not "scratch proof". That doesn't sound like "never" to me.
Thanks, I'll get another teflon pan 🍳
Great review. I have not had good luck w ceramic vs other types of pans like carbon steel. How about a review of waffle makers. Cant find a non chinese model.
Pls give us a honest review about this another Circulon ScratchDefense Extreme Non-Stick review…. Is it worth buying …
I haven't tested that one yet but I might soon
My well burned in uncoated cast iron pan s do not emmit fumes, they do not scratch, they are fine even if i left them massively overheating. And they are the cheapest stuff. You can even do sticky things like crepes in it. Nothing for the kind of housewive needing shiny kitchen gear however.
For the scraping test: bamboo?? You are kidding- use a steel knive. Good ceramics (even old school emaill) would not be damaged.
Should heat the pans to 500...600 fahrenheid to simulate forgetting it on the stove. Please use good ventilation because teflon-like coatings get really nasty for your health if overheated.
Stainless steel or cast iron are non-stick and perfectly healthy as well as lasting for centuries with no coating to scratch or chip off. Best of all, they are inexpensive.
Depends on what brand you buy.
👍👍👍Thanks!
You convinced me to buy .... NONE of these! Once a year, I buy a $15 Greenpan Rio 8" pan solely to cook eggs. Its ceramic nonstick lasts 12-18 months, and then I buy another.
but these are expensive for non stick . What about Misen & ninja ? At least they are cheap ,,, so one can replace them after 1 year or so …
I'm a fan of Misen and Ninja non-stick. Both are aluminum and perform similarly. I have a lot more info on each on the site. Go to PrudentReviews.com and search "Misen" and "Ninja".
Aren't they supposed to be seasoned? -That's the instructions I read on a couple of them. -Blue Diamond pans don't though.
By seasoned do you mean coated in oil and baked in the oven? If so, I wouldn't recommend that. The surfaces are slick and the oil won't adhere. For each cooking test in this video, I greased the surface with oil (same amount fore each pan).
@@PrudentReviews Yes, seasoned, but the stove top technique. -Ogreenic was a brand I can remember instructions saying that. Also, you only want a microscopic amount so it doesn't make tacky spots or discolor the pan. A common complaint I saw on the pan was they'd get 'spotty', but those spots were effectively its non-stick coating.
@@madthumbs1564 interesting. I’ll have to look into that. Thanks for the tip.
If that’s the case then they require the same care as carbon steel or cast iron but are much less durable and will be in the dumpster by 5 years tops while the others last for a lifetime or more.
@@lemonz1769 Stainless can be seasoned. Cast iron and carbon steel really aren't good for much. -Pizza steel, grill pan -and even then..
That’s not the case. They lie!
If it’s viral no thank i will never buy anything advertised on tik tok
Damn
???
So...use teflon pans as directed and they are safe? Just like most things in life. Teflon has been in use for over 60 years. Don't hype it up. Safer than crossing the street.
😅I would not use anything Teflon,
depends. The PTFE particles scraped off are quiete no problem at all, they will leave by your rear end. The problem is if PTFE is are overheated and the PTFE is broken down. Then very nasty chemicals occur. And even if you are careful, some day you will overheat the pan. How do you ensure not overheating if heating up a pan for as steak? XY is used for Z years is no argument with repect to safety. How long asbestos had been sold after its health risks was proven ? They just sell until they are forbidden to do or sued into oblivion.
How do you know they're safe?
@@andyking957I agree, but if you ingest PTFE or other PFAS, the nanoparticles can exude from the small chips, and that's likely not good for you. I'd be worried about ingestion too is what I'm trying to say.
@hugoanderkivi don't be a dim bulb. They've been in use for well over 60 years
So they all suck.
They are all toxic,