ahh heck been using cast iron well seasoned and properly cleaned pans for decades even have some of my mothers and my grandmothers from the fifties and the 1910s
My carbon steel omelette pan is over 40 years old. My cast iron pans were handed down to me and I keep them properly seasoned which makes them almost nonstick. I have a stainless steel pan that I use for cooking fish. Yes, all of these require oil or butter but you know that just adds more flavor doesn't it.
High temperature plastic "non-stick" only works remarkable when the pan is brand new and quickly deteriorates after that. Waffle irons are the worst. I had an old general electric waffle iron from the late sixties with all aluminum plates I used to make gluten free sourdough bread from rice flour. Nice waffle design and no non-stick coating. I fixed it many times. My brother threw it out by accident. It did look pretty hellish. I had left it on the porch to cool and because it stank while hot. But that thing was so non-stick. Yes, I had to oil, but oil won't even work as well with slightly old plastic non-stick. I busted out a 80's waffle iron still in the closet and it was so sticky, the teflon peeled off with the baked waffle. Teflon peeled like it had paint remover on it where the oil had sat on it for years in the closet. Bad ju ju. I am thinking of cleaning off the teflon and washing and seasoning. Too toxic an enterprise? You can get cast iron stove top waffle irons. Some have aluminum in them, though: check the weight.
@@OWK000 You will have to sand off all the Teflon coating before proceeding. Wear a mask. Or use water spray and wet sand the surface. Other way is to use sand blaster. Afterwards, the bare aluminum surface isn't safe to cook with. Aluminum is linked to brain damage. I would recommend taking the plates and hard anodize them for safety and durability. It will develop a very hard surface that is inert. And safe. But may stick and thus need oil-butter.
I bought the Valencia Green Pans after watching one of your previous videos and they’ve been going strong for years. I love them! Highly highly recommend.
I avoid all PTFE and other "C8" chemicals like I would a horrible plague. To me there is no point in using something that harms the workers and the environment that it comes into contact with. So even if you are able to avoid its toxic effects in your own usage, the manufacture of such materials is inevitably an extreme negative.
Funny, I am worried that America's Test Kitchen has finally sold out. Having booted founder Christopher Kimbal it may be possible. But it looks more like they are compromising. I have enjoyed America's Test Kitchen information in the past. But teflon is a terrible travesty of the cookware industry and pfas have been exposed. You should be running screaming to the toxic waste dump to dump your old pfas pans. I have problems with the "ceramic non-stick" nomenclature as I have noticed pans with those descriptions are just a new kind of high temperature plastic, similar to teflon, with some titanium oxide mixed in the high temperature plastic coating. If they are glass enamel like ATK is telling us here, why aren't they calling them glass enamel, rather than ceramic, which usually describes kiln baked clay products? It seems like a deliberate attempt of the cookware industry to confuse us. Is more than one kind of coating called "ceramic non-stick"?!!! Not that glass enamel is impossible. Enamel has been around a long time. I have an old cheap lightweight steel pot I bought for camping with glass enamel coating. It tends to chip and crack pretty easily and is more sticky than, stainless steel, cast iron or carbon steel. Nothing you would want in a frying pan. Certainly there is also high quality glass enamel that you see in something like Le Creuset enameled cast iron. "Ceramic" is ambiguous marketing. None for me, thank you. Kudos to ATK for bringing up the high carbon steel pan as an option.
Unfortunately, they are not objective. Check out how they promote the most expensive KitchenAid electric hand mixer, with lights and gizmos. I bought it and it was awful. I then bought the cheapest KitchenAid hand mixer which wasn't recommended and it works simply and flawlessly. These cooking shows are paid informercials for manufacturers.
They are blatantly misinforming you. "Ceramic non stick" still uses the same group of chemicals as "Teflon non stick", for most intents and purposes it's the same thing. And it's debatable which one is actually safer since those newer types of chemicals and newer types of application with ceramic just isn't tested as well. And they often "wear out" quicker, meaning, you eat more of the coating faster. And the cracks that they develop also facilitate leaching
I know everyone still uses nonstick/ceramic due to its ease of use, but trust me buy a good stainless steel pan or carbon steel. Learn to use them properly and you will absolutely get 99% same results as non stick. That $80 ceramic is almost same price as a Matfer. Buy it once and keep it forever!
I still prefer non-stick for eggs and omelets than my carbon pan. The latter requires constant seasoning because it doesn’t stay. If you use tomato in it it will immediately ruin seasoning.
The main issue with today's non-stick is NOT health while using it. It's the fact that they only last a few years then get discarded and the forever chemical coating is released in the environment. We don't have a solution for this, every pan you buy adds to the problem.
Exactly! I only use cast-iron, and they work amazing. The way I see it is if it doesn't stick to the pan, what part of the pan is sticking to the food? That's what happens with raw aluminum cookware.
We will never have a solution for this. This week the Supreme Court decided that scientists can’t bring cases against the EPA unless THEY say it’s okay (spoiler alert, they will not!) look up Judge Alito. He’s a gem! And so is his wife 😳.if you care about the environment, register if you haven’t, and if you can vote, vote blue. Our democracy and freedom is in the balance. ❤
Here in Vancouver, British Columbia, for the past month I have been exclusively using the new OXO SoftWorks Ceramic non stick induction base pans after my 5 year old Greenpans had lost their non-stick. And these new Ceramic OXO's are the best non-stick pans I have ever used. I purchased a 10" and 12" pair at Costco for $47.99 Cdn. The only thing I dislike about them is they have a rather abrupt transition from the flat bottom to the vertical sides. But my omelettes and crepes cook perfectly and come out with a simple tipping onto the plate. I believe the OXO SoftWorks is a superior ceramic pan. You should give some a try.
Also it’s not the o my pan I use. I was just saying the the OXO has lasted a lot longer than other pans that have scratched more easily. I won’t use a pan if the surface is scratched at all.
I'll stick to cast iron, stainless, and carbon pans. Everyone needs those good fats you need to make those pans "non" stick anyway, meaning beef tallow, lard, cocoanut oil, ghee avocado oil, olive oil, butter.
Thanks Lisa and Kate. I was wondering about this very topic. You have given me a really detailed explanation. I will be watching for all your reviews. Great job ladies!
Over the years I have not had much luck with nonstick pans. A couple of years ago I decided to go out on a limb, and I purchased the Aldi Awesome Pan, an Always Pan dupe. It was $25. So far it has been working great. My 90 year old cast iron skillets are still my favorites though. Eggs never stick in those.
@@bcfrrps Not for people with physical limitations. They're unwieldy, cumbersome, and dangerous to manuever for some, including me. In fact, at 2:47, Lisa states one of the attributes to look for in a non-stick pan (I would imagine in any type of pan) is that it should be "lightweight".
Just saying. Does anyone actually cook an egg with zero oil? The texture of the egg is just not as good without some oil. I don’t think it’s fair to toss them out of they fail this egg test.
I stumbled on a green pan ceramic pan from kitchen kaboodle of all places. It's been a year and it's still as non-stick as The day I bought it. I'm looking to buy The 12-in pan as well as their non-stick griddle for pancakes and things. I really haven't had a problem with ceramics and I really feel a whole lot better knowing I'm not using the ptfe pans.
I am surprised ( and dismayed ) to see anyone is still advocating “ non stick “ pans after all the information that is out there . As others have commented - cast iron skillets will last longer than you will , and add iron to your diet rather than toxic Dupont creations . You can tell me you use it at low heat for certain tasks so your health is protected . Super . How about the production process ( the movie Dark Water / Mark Ruffalo !) And the disposal . If you really love cooking buy copper lined with stainless steel . The conductivity is mind blowing - there is a reason every serious chef goes for copper . Too expensive? Like cast iron it will last longer than you will . Buy it once , use it for 50 years . How many Teflon skillets will you send to Goodwill or the landfill in that time . Again , I think it is crazy to be recommending nonstick at all !
Does ATK ever consider you have to throw these away, and buy a new one over and over, and how bad that is for the environment? Carbon steel and cast iron last forever, and I'm not sure but I'd think stainless lasts ALOT longer than these options.....I can't recall ATK ever mentioning it.
Hi there, I have a mix of different pans. I have cast iron ones by Lodge, stainless steel by Cuisinart, and a few Green pan. I NEVER buy sets, just pieces I tend to find most useful. I especially like the Green pan. Great review. Thanks
Are there really that many people out there cooking eggs without fat? I mean, honestly, I don't really care if teflon is nonstick while dry. I don't cook dry. Anyone who thinks a little butter in the pan is bad but using teflon is good, is probably the kind of person who microwaves tupperware. I'd rather cook on a stone slab than on plastic. For those who want to come back with "There isn't definitive evidence that cooking teflon into your food is bad," I'd like to sell you this pack of Chesterfield cigarettes from 1965. After all, back then they were doctor recommended. Smoke up!
We got a set of greenpan ceramic skillets as gifts in 2019, and they're the best skillets I've ever used. I love my cast irons, but these ceramics make everything seem so effortless. 5 years and still going strong.
Our Greenpan Valencia warped slightly within 12 months of use, making it nearly useless on our induction cooktop. We didn't mind the slight trade off in non-stick performance but the warping was disappointing.
Well, they must be improved because mine 16 or 20 years old it didn’t take long for them to lose their non-stick, in fact one got a chip in it. When I complained I was told they need to be seasoned but there wasn’t any instructions included with the pans.
Having used stainless and good teflon pans for years, I thought I'd like to try ceramic. Costco had a large skillet on sale for $16....I bought it to try. Inexpensive enough to experiment on. So far have not had any difficulty with any food, including eggs, sticking. Pan heats evenly and is really easy to clean. So far, so good!
@@My_HandleIs_ foods cooking on the cast iron stick to the pan. I just bought one and thought foods won’t stick on that type of pan. Is there a way to make it nonstick ? I did condition it before I used it.
@tdhtran It all depends on what you cook, too. There are foods that are acidic enough to break down the season of a cast iron. Anyone who tells you cast iron is applicable for anything haven't cooked enough varieties.
@@bassyey I bought it to fry meats and fish. So far I only used it to fry chicken but chicken stuck to the pan like it stuck to the stainless steel pan.
I have good ceramic and good non-stick. The ceramic is almost indestructible, and still looks brand new - but yes, it does stick!!! And that sticking limits the ability to get a good sear, or cook delicate foods like fish. The good non-stick is much much better... but one has to know how to use and keep it without scratching and wear. It will need replaced at some point... Maybe a number of years with good careI
What I would have loved to see mentioned, which I sadly have only recently learned, is to oil your pan. Just because it says nonstick, doesn't mean you don't need oil. Well you don't for a few times, but soon enough you'll wish you did. Especially if you're not great a cooking or learning a new pan (having mess ups). Oil you pans We have Caraway Ceramic pans and they were awesome. Now their just fine, because we didn't start oiling until too late. Maybe I'm the only one.
I always use oil or butter, I consider it good cooking technique. Oil help food taste better and extract more nutrients. Many oils have health benefits in themselves.
@@foreseengust I agree, as I've learned that now. But I think there's a lot of people that don't understand that it's good cooking technique. I didn't....
Ceramic pans are the only type of pan I don't have. Why do people think they are better than Teflon pans? What is ceramic? What is in it? Pan makers dob't tell you anything about the ceramic, while Teflon has been endlessly discussed. We know what is in a Teflon pan - PTFE, a completely inert substance.
I'm surprised that your review did not mention that ceramic coating ALSO has certain oily coatings which the pans emit/offgas when used, and it's that coating which makes the ceramic pans non-stick; so, as soon as that coating is emitted, the pan becomes less and less non-stick. And NYT Wirecutter article explains this in better detail.
@@trekkiejunk Carbon steel. 100% non-toxic and everything just slides right out of the skillet. America's Test Kitchen did a video on how to season it easily, and it works great, lasts forever, and the more you use it, the more non-stick it becomes.
@@Homested_HappeningsThe darker the bottom, the more heat is transfered to the food. My 40+ year old pots and pans all have dark bottoms - they only get cleaned if the bottom is something rather than copper oxidation.
I've had Greenpan for years. Never going back to Teflon pans. They may be a little less "sticky" than Teflon but I can't tell the difference (especially when using a little fat to cook which is basically always). The ability to use them at any temp and less worry about scratching makes them a winner IMO. Much more durable than Teflon pans.
I switched over to ceramic, specifically Green Pan, many years ago, and I am glad I did. As you pointed out they are not quite as effective as traditional non stick, but I have made some mistakes like using Pam on them. Thanks for the information. I had no idea I shouldn't do this.
I use teflon pans, but only when I really need a nonstick pan. Examples include Persian rice and really sticky or delicate things like vegan sausage patties or fillet of sole. I use cast iron and stainless 90% of the time. I didn't know that putting nonstick in the dishwasher shortened their useful lifespan. Thanks, ATK.
Great video. I have bought the green pan recommended and it is more durable than previous ones. When something does stick a little I just leave soaking and it cleans right up with a paper towel. I have found out that when using a pan for eggs that is the only food it gets used for and it extends the life of it. Thank you ladies.
I like ATK but a pet peeve is how their TV shows they NEVER, EVER put on the screen a caption that says the full name of the products they approve of. How hard can that be, ATK?? The product names can be very long sometimes. I guess they want people to not have time to write the name down as a way to drive visits to their websites.
Does Dupont still threaten litigation against people talking about teflon's toxicity? Back in the 90's anytime some poor bird owner would write an article warning other bird owners about the dangers of teflon they'd get threatened by Dupont with lawsuits. Just random folks posting about teflon on their geocities website would get threatened lol. I haven't used non-stick in decades.
Thank you for this review. I will stick (🤭🙄) with stainless steel. The 'convenience' of the non-sticks isn't worth the health risk. I'd much rather keep working with safe cookware and improving my skills and safeguarding my family's health. With that in mind, may i request a future video topic? Would you teach us how to cook with stainless steel with minimal sticking? Thank you, ATK, for your expertise and helpful information 🏆👏
Totally agree! Anyone who's seen the movie Dark Waters, I would think, could never, ever purchase nonstick anything! What an amazing thing, that these ladies would actually consider eating something cooked on such a toxic surface!
No matter what pan I use, I still put butter, ghee or oil in it, because flavor is also a reason to do so. The small amount I use is hardly likely to add all that many calories, and, since I don't cook on high heat, clean up isn't a problem.
you'd be surprised how much calories those "small" amounts of butter/oil actually adds. It can easily add up to 500+ kcal per day unless you're actually being cautious with it like using an oil spray.
Carbon Steel and Cast Iron are all I use at home.. I've gotten rid of all my Ceramic and Traditional non stick Skillets. The cast iron and the carbon steel are AMAZING! no worry about heating them up too hot, no worry about off gassing.. AND I can pass these pans down to my daughter when it's time. She can use them for decades to come just like I have! No adding to the local landfill!
@@LXT43sorry friend . My children use my cast iron skillets that I bought 50 years ago . Not sure where you get the motivation to argue so passionately for synthetic cookware . Some things are progress and some are detours that will not stand the test of time .
"Carbon Steel" will last YOUR lifetime and when you leave, all your descendants ! Do NOT buy "Lodge". They are OK for French Toast and Grilled Cheese sandwich and that's all (sides are too shallow). The best carbon steel come from France. (I have all sizes).
What I want to know is whether there is a nonstick pan (passes the egg test) but also has a MOHS hardness of at least 7 (like fired porcelain) so that you can use any scrubbers, even steel wool, or metal utensils, and doesn't need to be hand washed, ever, and can even be put into an industrial dishwasher without concern of the coating mechanically degrading. Consumers need to be aware that the term "ceramic coating" is a marketing term and is nearly always completely misleading. The problem is that the so-called 'ceramic coatings' aren't literally ceramic. They are just other mixtures of plastics and enamels that may optionally have ceramic particles in them (which describes most paint by the way) but where the cured coating mimics some of the properties of actual ceramic minerals.
Even the best ceramic pans I've owned have been garbage after less than 2 years. Meanwhile, I've got some teflon pans that are working well 15 years later. Never use a non-stick pan with high heat, I've got stainless and carbon steel pans for that. I'm not at all worried about PFAS from my pans. You're far more at risk from groundwater contamination and hundreds of other sources than what might come off your frying pan.
Yeah, I've had my stainless steel pans for about 20 years, and they are going strong. Love that I can take an SOS pad to them, but we broke down and bought a non stick, and it's on year number 5 now. We're pretty happy with it too.
Personally, I like my traditional nonstick vollrath set. I had a ceramic set from t-fal and all the pans failed within a month. The ceramic started chipping off before I could really get a good idea of how good they were.
I've had 3 Tefal ceramic pans and all have started having problems with food sticking, that they didn't have when new. It looks as though small pop-outs happen in the ceramic coating. They are disappointing, honestly.
Ceramic feels like a terrible compromise. Full non stick can come in handy for quick eggs and things, but all the ceramics I've used stick MORE than a properly heated and oiled stainless steel pan. Don't waste your money!
I bought an Oxo nonstick pan in both 8 and 12 inch sizes and had the handle of the 12 inch rust off after 10 months. I was extremely disappointed at how poorly it held up; not even a year. We always hand washed it and then dried it with a towel, so don’t;t know how it wore out so quickly, but I don’t want to buy a replacement from them either. Not sure I want to spend the money for the All Clad one, which would go with the rest of my kitchen, but I am not a huge fan of T-fal either. I guess I’m going to have to focus on building up my nonstick surface of the carbon steel pan I do have.
No mention of the wider problems with PTFE? Namely, the proper cleanup and disposal of the chemicals used to manufacture these pans? There are some huge ongoing class-action lawsuits with the manufacturers of these chemicals
While I know that using a carbon steel pan involves more initial work applying seasoning, I think they perform almost as well as non-stick and ceramic pans. I have a 12.5 inch de Buyer carbon steel pan that is properly seasoned. I purchased it in 2017. I regularly cook fried eggs in it with little to no sticking. I also expect that in 10 years, my carbon steel pan will continue to work just as well. I also have the ATK top-rated ceramic pan (GreenPan) and after only using it for about 1 1/2 years, it is already less non-stick than the carbon steel pan. I now reach for my carbon steel pan when frying sticky foods instead of the ceramic pan. I have never used metal utensils in the ceramic pan, but often use a metal fish spatula in the carbon steel pan and have had no problems. I use a little canola oil and sometimes butter in the de Buyer and after cooking, just use a mild dish soap, rinse, and dry it. If any food does get stuck in it, I use a small plastic pan scraper and easily remove the stuck food. The de Buyer is currently about $95 (USD) on Amazon, so it is a little more expensive than the ceramic, but for the decreased aggravation, it is worth the extra investment.
@@jgage2840 None that I have noticed. I cook on an induction stove and as far as I can tell, the bottom of the pan is flat. I'm cooking pan seared salmon in it tonight and even though the recipe recommends using a non-stick pan, I find that the carbon steel pan works as well, if not better.
We've had Teflon non-stick pans for years, probably three over a twenty year period. We have always been careful with the temperatures, and that seems to work to keep them going.
As others have commented, I use nonstick for lower temps and stainless or carbon steel for the 'smokin' jobs. ALSO, i came to realize that my nonstick would last much longer if I quit tossing sand in it -- granular salt. I'm now up to eight years on an inexpensive induction compatible and the eggs are still sliding.
I have a George Foreman grill with removable ceramic plates, and they did not stay nonstick for very long, which was very disappointing. I will not purchase any ceramic pan again. I prefer to stick with my stainless steel and my cast iron skillets and my carbon steel woks. They are as nonstick as my T-fal titanium professional pan, and can handle much higher heat.
Please include Induction Pans in your nonstick reviews! Also where is Hannah Crowley? I recall she was on maternity leave a while ago. Hope all is well!!
We have one large All-clad traditional non-stick that we use only occasionally when a non-stick is truly necessary. It's still in good shape after many years. Otherwise, stainless, seasoned cast-iron or carbon steel with very little oil are far better than the ceramic we've tried and invariably get better rather than worse with use over time.
@@gredystar8333so … what are those quite specialized uses ? My wife is a professional chef ( has been for thirty years ) and I love to cook too . We own no “ non stick “ pans . And as far as I know , we cook just about every type of food .
@@LXT43I am here because I was stunned anyone was promoting “ non stick “ pans in this era with the information available. People are talking about alternatives for good reasons .
I bought a cheap cast iron skillet and a cheap carbon steel wok, and never looked back, even cheap ones are so much better than non-stick. I still use a PTFE skillet for eggs, but that's about it. Everything else some form of steel. I find with Teflon, no matter how good it supposedly is, the non-stick coating always comes off at some point no matter how careful I think I am.
Curious. Since ceramics are on-stick by dint of their smoothness, rather than their chemical properties, can a worn surface be restored by mechanical polishing? (buffing with jewelers rouge for instance)
Same here. I honestly find my well seasoned cast iron to be more nonstick than ceramic pans and I refuse to use teflon because of the chemicals. Just takes a little time to learn how to season your pans properly.
My favorite 'non-stick' frying pan (is 'skillet' a regional word? I've never used it!) is my grandmother's cast iron frying pan, now over 100 years old. Next, is my mother's carbon steel frying pan. Then, my 'Green Pan' from about 15 years ago. All still working! All great! Have never cooked with Teflon as I've never had a need. I did try a stainless steel frying pan once, to make scrambled eggs, with butter, and it was a mess.
Stainless steel can be fine but you need to get the temperature high enough before you put anything in it, and at the high temps required there’s less room for error
Carbon steel is what I am leaning towards due to being older. I bought a lodge All in One pot was way too heavy and didn't fit in my RV oven. It rusted and I couldn't fit it in my oven to re-season. Gifting it to another camper.
If it wasnt for the weight (my girfriend hates that) and especially problems with acidity they would be the clear winner. But like half of my cooking is based on tomato or whitewine since both and both are extremely common in mediterranean cuisine. And since stripping the coating is neither tasty nor healthy I rarely use them.
@@1337Jogi matfer pans are at around 3 pounds which doesn't weigh much at all, just a tad heavier than a regular ceramic pan. Acids are also not an issue if there's a lot of built up layers of seasoning. But if you fear stripping, then you could always buy one and have it as a dedicate egg and or crepe pan. edit: also matfer is a higher end pan that weighs not much, there are a lot of CS pans that weigh even less like that from ikea
Stainless steel is pretty much non-stick, you just need to ensure you heat the pan before adding your butter, oil, PAM, etc. With that said, we have cast iron skillets that are over 100 years old and do everything.
Carbon Steel and Cast Iron, I don't need ceramic or traditional non stick. You also don't have to worry about durability with cast iron and carbon steel. I also have an entire set of stainless steel.
I've been very happy with the durability my Misen non-stick pans. If the bigger problem pollution-wise is manufacturing non-stick pans rather than daily use, more durable pans that prevent one having to buy new pans each year is a relative environmental win. I'm also loving our carbon steel pan (OXO) and wok (Babish), which, while not as non-stick as traditional Teflon, do a pretty good job without the environmental or health concerns and are much more comfortable to use than cast iron. I suspect that in the future, I'll replace more of my older non-stick items with carbon steel.
OXO has been ATK’s recommendation for years. Sadly we bought a set and the non-stick was great, but the pan warped on the first use when heated to so the middle raised up and everything ran to the outer edges. Oil, eggs, everything. We only used medium heat as we know high heat is not recommended. We donated the pans as I hated cooking with them. We now have a Green Pan and oil forms a sticky film on the pan that is almost impossible to get off - making the edges of the pan super sticky and kinda useless. We tried boiling water in the pan, scrubbing with a soft sponge, scraping with a plastic scraper… nothing takes it off. Apparently you have to buy a special melamine sponge to take it off which sounds like something that drops microplastics into the environment due to their short life span of use. I love ATK but both of these brands are a no-go in my experience.
I finally bought non-stick pans this year because so many of the ATK recipes call for it. The Oxo pans do perform well but i noticed they very quickly developed little surface scratch marks even though I follow all the care tips in the video. Now it sounds like yall are promoting ceramic. I guess i will wait for the Oxo ceramic review.
I used to never understand how people seemed to ruin Teflon coated pans so quick till I had some friends staying at my house and they ruined my pans in a couple weeks. Seems like some people just like to crank up the heat like I would only do if I were searing something on cast iron. If used for sautéing and low temp frying Teflon can last a long time. My main pan has been in use for over ten years now and is finally starting to get damaged enough that I'm starting to think about replacing it. And if you don't heat it to the point of chemical decomposition, Teflon is practically inert. So even if you ingested it, it's just going to go right through without interacting with you. That's why it's often used in chemistry, because it reacts with nothing but the most aggressive chemicals.
After many reviews on frying pans I finally bought an expensive stainless steel one and after learning how to use it properly I am now able to cook eggs or anything without sticking. Save your money and buy a good stainless steel pan and you will never need to buy another pan for the rest of your life. It's all about learning how to use them.
I have used stainless, cast iron, carbon steel, and teflon pans and my favorite is a good carbon steel pan. lighter than cast iron but very durable and in the long run, cheaper than replacing teflon. while neither cast iron, stainless, or carbon steel is a non stick as teflon i cook with butter or bacon grease so not a major concern.
Walmart here had a few ceramic pans for $5. The performance is actually good. I'm expecting them to not have a long shelf life, but at $5, I'm not going to cry if I throw them out. There's some really cheap T-Fal pans out there. I don't only use nonstick pans. I use a mix of cast iron, tri-ply, and nonstick. Of course this makes the nonstick pans last longer. That being said, my cast iron pan is nonstick to around a lightly- to moderately-used nonstick pan when using a small amount of oil.
I'll stick to my good ol' iron set from Lodge. No problems with it and I know it isn't poisoning me like those "coated" pans do and I don't have to think about aluminum being in my food(bad for us).
ahh heck been using cast iron well seasoned and properly cleaned pans for decades even have some of my mothers and my grandmothers from the fifties and the 1910s
I love the Gearhead videos. They are so informative and keeps us from wasting our money!
My carbon steel omelette pan is over 40 years old. My cast iron pans were handed down to me and I keep them properly seasoned which makes them almost nonstick. I have a stainless steel pan that I use for cooking fish. Yes, all of these require oil or butter but you know that just adds more flavor doesn't it.
High temperature plastic "non-stick" only works remarkable when the pan is brand new and quickly deteriorates after that. Waffle irons are the worst. I had an old general electric waffle iron from the late sixties with all aluminum plates I used to make gluten free sourdough bread from rice flour. Nice waffle design and no non-stick coating. I fixed it many times. My brother threw it out by accident. It did look pretty hellish. I had left it on the porch to cool and because it stank while hot. But that thing was so non-stick. Yes, I had to oil, but oil won't even work as well with slightly old plastic non-stick. I busted out a 80's waffle iron still in the closet and it was so sticky, the teflon peeled off with the baked waffle. Teflon peeled like it had paint remover on it where the oil had sat on it for years in the closet. Bad ju ju. I am thinking of cleaning off the teflon and washing and seasoning. Too toxic an enterprise? You can get cast iron stove top waffle irons. Some have aluminum in them, though: check the weight.
This video is not about cast iron pans and nobody cares about your stories.
@@OWK000 You will have to sand off all the Teflon coating before proceeding. Wear a mask. Or use water spray and wet sand the surface. Other way is to use sand blaster. Afterwards, the bare aluminum surface isn't safe to cook with. Aluminum is linked to brain damage. I would recommend taking the plates and hard anodize them for safety and durability. It will develop a very hard surface that is inert. And safe. But may stick and thus need oil-butter.
@@LXT43 I care about their stories.
I care @@LXT43
I bought the Valencia Green Pans after watching one of your previous videos and they’ve been going strong for years. I love them! Highly highly recommend.
It’ll wear out. I have some. Greenpan is terrible
Cast iron are extremely durable
I had Green Pan and Safepan… they were good for about a year at best
I’m in the cast iron, carbon steel, stainless steel camp. They’re built to last and don’t contain hazardous materials that can compromise our health.
I avoid all PTFE and other "C8" chemicals like I would a horrible plague. To me there is no point in using something that harms the workers and the environment that it comes into contact with. So even if you are able to avoid its toxic effects in your own usage, the manufacture of such materials is inevitably an extreme negative.
Just give me a cast iron skillet and saved bacon grease... ;-)
I love how objective Test Kitchen is. I always check your reviews for advice before buying kitchen stuff. Thanks for the hard work!
Funny, I am worried that America's Test Kitchen has finally sold out. Having booted founder Christopher Kimbal it may be possible. But it looks more like they are compromising. I have enjoyed America's Test Kitchen information in the past. But teflon is a terrible travesty of the cookware industry and pfas have been exposed. You should be running screaming to the toxic waste dump to dump your old pfas pans. I have problems with the "ceramic non-stick" nomenclature as I have noticed pans with those descriptions are just a new kind of high temperature plastic, similar to teflon, with some titanium oxide mixed in the high temperature plastic coating. If they are glass enamel like ATK is telling us here, why aren't they calling them glass enamel, rather than ceramic, which usually describes kiln baked clay products? It seems like a deliberate attempt of the cookware industry to confuse us. Is more than one kind of coating called "ceramic non-stick"?!!! Not that glass enamel is impossible. Enamel has been around a long time. I have an old cheap lightweight steel pot I bought for camping with glass enamel coating. It tends to chip and crack pretty easily and is more sticky than, stainless steel, cast iron or carbon steel. Nothing you would want in a frying pan. Certainly there is also high quality glass enamel that you see in something like Le Creuset enameled cast iron. "Ceramic" is ambiguous marketing. None for me, thank you. Kudos to ATK for bringing up the high carbon steel pan as an option.
Unfortunately, they are not objective. Check out how they promote the most expensive KitchenAid electric hand mixer, with lights and gizmos. I bought it and it was awful. I then bought the cheapest KitchenAid hand mixer which wasn't recommended and it works simply and flawlessly. These cooking shows are paid informercials for manufacturers.
@@davidhunternyc1good to know
Objective? you are not paying attention.
They are blatantly misinforming you. "Ceramic non stick" still uses the same group of chemicals as "Teflon non stick", for most intents and purposes it's the same thing. And it's debatable which one is actually safer since those newer types of chemicals and newer types of application with ceramic just isn't tested as well.
And they often "wear out" quicker, meaning, you eat more of the coating faster. And the cracks that they develop also facilitate leaching
I know everyone still uses nonstick/ceramic due to its ease of use, but trust me buy a good stainless steel pan or carbon steel. Learn to use them properly and you will absolutely get 99% same results as non stick. That $80 ceramic is almost same price as a Matfer. Buy it once and keep it forever!
I still prefer non-stick for eggs and omelets than my carbon pan. The latter requires constant seasoning because it doesn’t stay. If you use tomato in it it will immediately ruin seasoning.
The main issue with today's non-stick is NOT health while using it. It's the fact that they only last a few years then get discarded and the forever chemical coating is released in the environment. We don't have a solution for this, every pan you buy adds to the problem.
Exactly! I only use cast-iron, and they work amazing. The way I see it is if it doesn't stick to the pan, what part of the pan is sticking to the food? That's what happens with raw aluminum cookware.
We will never have a solution for this. This week the Supreme Court decided that scientists can’t bring cases against the EPA unless THEY say it’s okay (spoiler alert, they will not!) look up Judge Alito. He’s a gem! And so is his wife 😳.if you care about the environment, register if you haven’t, and if you can vote, vote blue. Our democracy and freedom is in the balance. ❤
@grandpoivron I see you're shifting the blame to the consumer.
That's not a fact..
I completely disagree with your statement. Health is the main issue and it is exactly why Oxo is discontinuing their PTFE pans.
Here in Vancouver, British Columbia, for the past month I have been exclusively using the new OXO SoftWorks Ceramic non stick induction base pans after my 5 year old Greenpans had lost their non-stick. And these new Ceramic OXO's are the best non-stick pans I have ever used. I purchased a 10" and 12" pair at Costco for $47.99 Cdn. The only thing I dislike about them is they have a rather abrupt transition from the flat bottom to the vertical sides. But my omelettes and crepes cook perfectly and come out with a simple tipping onto the plate. I believe the OXO SoftWorks is a superior ceramic pan. You should give some a try.
how do you get crepes to simply fall off the pan? Do you butter?
@@rynicNonstick
Vancouver here. Happy Canada Day.🎆🎆🎆🎆
Why don't people soak their pans before washing?
I agree. If food is stuck in the pan, add water, a drop of dish soap, and set it back on the warm burner. Easy clean up.
The OXO pan has outlasted so many of my other non stick pans. Definitely a winner!
It's nice that it has been leaching microplastics into your food for so long. That's what I look for in a quality pan.
@@TheCharleseye pretty much everything is killing us. My frying pan is the least of my worries. 🤷🏼♀️
Also it’s not the o my pan I use. I was just saying the the OXO has lasted a lot longer than other pans that have scratched more easily. I won’t use a pan if the surface is scratched at all.
Please give me a model name or link
@@MichaelMengo they have it linked. It’s the OXO Good Grips 12” pan.
science. based. communication. 10/10!
Cast Iron and Stainless Steel for me.
That's the only way to go.
100%
Until you can't lift them with arthritic hands.... That is my problem with All Clad. Too heavy.
@@brockreynolds870 I feel you. I have one cast iron skillet that’s not too heavy.
Hand forged carbon steel for me
I'll stick to cast iron, stainless, and carbon pans. Everyone needs those good fats you need to make those pans "non" stick anyway, meaning beef tallow, lard, cocoanut oil, ghee avocado oil, olive oil, butter.
Thanks Lisa and Kate. I was wondering about this very topic. You have given me a really detailed explanation. I will be watching for all your reviews. Great job ladies!
Don't use teflon unless you want insane levels of plastic in your food, there is no safe type of plastic coating
There is Oxo Ceramic Professional non stick pfas free for sale now. Is this the new Oxo you were referring to?
This OXO ceramic pan has been selling for half a year if not longer.
Thanks for adding actual captions for the Deaf
Over the years I have not had much luck with nonstick pans. A couple of years ago I decided to go out on a limb, and I purchased the Aldi Awesome Pan, an Always Pan dupe. It was $25. So far it has been working great. My 90 year old cast iron skillets are still my favorites though. Eggs never stick in those.
Cast iron is the best.
@@martianrobber ...but they weigh a ton!
@@bonniblingkeeps you strong 😉😉😉😇
@@bcfrrps Not for people with physical limitations. They're unwieldy, cumbersome, and dangerous to manuever for some, including me. In fact, at 2:47, Lisa states one of the attributes to look for in a non-stick pan (I would imagine in any type of pan) is that it should be "lightweight".
@@bonnibling - agreed, especially if you have a glass top stove.
Just saying. Does anyone actually cook an egg with zero oil? The texture of the egg is just not as good without some oil. I don’t think it’s fair to toss them out of they fail this egg test.
I stumbled on a green pan ceramic pan from kitchen kaboodle of all places. It's been a year and it's still as non-stick as The day I bought it. I'm looking to buy The 12-in pan as well as their non-stick griddle for pancakes and things. I really haven't had a problem with ceramics and I really feel a whole lot better knowing I'm not using the ptfe pans.
I have bought 17 different brands of ceramic skillets and not one of them are as good as nonstick. I am thinking there isn't an equal replacement.
I am surprised
( and dismayed ) to see anyone is still advocating
“ non stick “ pans after all the information that is out there .
As others have commented - cast iron skillets will last longer than you will , and add iron to your diet rather than toxic Dupont creations .
You can tell me you use it at low heat for certain tasks so your health is protected .
Super . How about the production process ( the movie
Dark Water / Mark Ruffalo !)
And the disposal .
If you really love cooking buy copper lined with stainless
steel . The conductivity is mind blowing - there is a reason every serious chef goes for copper . Too expensive?
Like cast iron it will last longer than you will . Buy it once , use it for 50 years . How many Teflon skillets will you send to Goodwill or the landfill in that time .
Again , I think it is crazy to be recommending nonstick at all !
Does ATK ever consider you have to throw these away, and buy a new one over and over, and how bad that is for the environment? Carbon steel and cast iron last forever, and I'm not sure but I'd think stainless lasts ALOT longer than these options.....I can't recall ATK ever mentioning it.
Hi there, I have a mix of different pans. I have cast iron ones by Lodge, stainless steel by Cuisinart, and a few Green pan. I NEVER buy sets, just pieces I tend to find most useful. I especially like the Green pan. Great review. Thanks
Are there really that many people out there cooking eggs without fat? I mean, honestly, I don't really care if teflon is nonstick while dry. I don't cook dry. Anyone who thinks a little butter in the pan is bad but using teflon is good, is probably the kind of person who microwaves tupperware. I'd rather cook on a stone slab than on plastic.
For those who want to come back with "There isn't definitive evidence that cooking teflon into your food is bad," I'd like to sell you this pack of Chesterfield cigarettes from 1965. After all, back then they were doctor recommended. Smoke up!
I cook professionally, I have banned both aluminum pans and nonstick coatings from my kitchen. Too many if/then issues with using them.
We got a set of greenpan ceramic skillets as gifts in 2019, and they're the best skillets I've ever used. I love my cast irons, but these ceramics make everything seem so effortless. 5 years and still going strong.
Same. I started using GreenPans in 2017. Love 'em. It feels like cheating.
Our Greenpan Valencia warped slightly within 12 months of use, making it nearly useless on our induction cooktop. We didn't mind the slight trade off in non-stick performance but the warping was disappointing.
Sure
Well, they must be improved because mine 16 or 20 years old it didn’t take long for them to lose their non-stick, in fact one got a chip in it. When I complained I was told they need to be seasoned but there wasn’t any instructions included with the pans.
Having used stainless and good teflon pans for years, I thought I'd like to try ceramic. Costco had a large skillet on sale for $16....I bought it to try. Inexpensive enough to experiment on. So far have not had any difficulty with any food, including eggs, sticking. Pan heats evenly and is really easy to clean. So far, so good!
Go Cast Iron and never look back.
@@My_HandleIs_ foods cooking on the cast iron stick to the pan. I just bought one and thought foods won’t stick on that type of pan. Is there a way to make it nonstick ?
I did condition it before I used it.
@tdhtran It all depends on what you cook, too. There are foods that are acidic enough to break down the season of a cast iron. Anyone who tells you cast iron is applicable for anything haven't cooked enough varieties.
@@tdhtran But for simple frying and stir-frying cast iron is perfect.
@@bassyey I bought it to fry meats and fish. So far I only used it to fry chicken but chicken stuck to the pan like it stuck to the stainless steel pan.
I have good ceramic and good non-stick.
The ceramic is almost indestructible, and still looks brand new - but yes, it does stick!!!
And that sticking limits the ability to get a good sear, or cook delicate foods like fish.
The good non-stick is much much better... but one has to know how to use and keep it without scratching and wear.
It will need replaced at some point... Maybe a number of years with good careI
What I would have loved to see mentioned, which I sadly have only recently learned, is to oil your pan. Just because it says nonstick, doesn't mean you don't need oil. Well you don't for a few times, but soon enough you'll wish you did. Especially if you're not great a cooking or learning a new pan (having mess ups). Oil you pans We have Caraway Ceramic pans and they were awesome. Now their just fine, because we didn't start oiling until too late. Maybe I'm the only one.
I always use oil or butter, I consider it good cooking technique. Oil help food taste better and extract more nutrients. Many oils have health benefits in themselves.
@@foreseengust I agree, as I've learned that now. But I think there's a lot of people that don't understand that it's good cooking technique. I didn't....
Seeing in almost all Pans you need to put in some degree of oil to prevent food from sticking, might as well go for bare stainless steel or cast iron
Ceramic pans are the only type of pan I don't have. Why do people think they are better than Teflon pans? What is ceramic? What is in it? Pan makers dob't tell you anything about the ceramic, while Teflon has been endlessly discussed. We know what is in a Teflon pan - PTFE, a completely inert substance.
I'm surprised that your review did not mention that ceramic coating ALSO has certain oily coatings which the pans emit/offgas when used, and it's that coating which makes the ceramic pans non-stick; so, as soon as that coating is emitted, the pan becomes less and less non-stick. And NYT Wirecutter article explains this in better detail.
Pay a lot, it wears out. Pay a little, it wears out. $.
5:52 My Oxo nonstick, the one recommended here, has begun to flake and I've only used it a out 3 years, so it is definitely still a problem.
I use my mom's 60 year old Revere Ware stainless steel pots and pans and they work great.
What about when you want a non-stick pan?
@@trekkiejunk Carbon steel. 100% non-toxic and everything just slides right out of the skillet. America's Test Kitchen did a video on how to season it easily, and it works great, lasts forever, and the more you use it, the more non-stick it becomes.
Ahh Revere Ware. The horrors of polishing that copper bottom
@@Homested_Happenings I've never polished the bottom once.
@@Homested_HappeningsThe darker the bottom, the more heat is transfered to the food. My 40+ year old pots and pans all have dark bottoms - they only get cleaned if the bottom is something rather than copper oxidation.
totally confusing and too much comparison among brands information. Useless totally
Have had 5 ply stainless steel cookware for 56 years. Still cook great.
Grampa??
Yup. The Farberware set I purchased in '71 still looks and cooks great!
I love my stainless steel, and when a take a couple of minutes to season it properly, my fried eggs just slide right out.
I've had Greenpan for years. Never going back to Teflon pans. They may be a little less "sticky" than Teflon but I can't tell the difference (especially when using a little fat to cook which is basically always). The ability to use them at any temp and less worry about scratching makes them a winner IMO. Much more durable than Teflon pans.
I switched over to ceramic, specifically Green Pan, many years ago, and I am glad I did. As you pointed out they are not quite as effective as traditional non stick, but I have made some mistakes like using Pam on them. Thanks for the information. I had no idea I shouldn't do this.
I only ever use stainless, cast iron and stayed away from
All gimmicky nonstick pans. No coatings in my kitchen..
I use teflon pans, but only when I really need a nonstick pan. Examples include Persian rice and really sticky or delicate things like vegan sausage patties or fillet of sole. I use cast iron and stainless 90% of the time. I didn't know that putting nonstick in the dishwasher shortened their useful lifespan. Thanks, ATK.
You are still using non stick pans and even advertising them? Man you are destroying your own habitat and health in the production proces. Just stop.
Great video. I have bought the green pan recommended and it is more durable than previous ones. When something does stick a little I just leave soaking and it cleans right up with a paper towel. I have found out that when using a pan for eggs that is the only food it gets used for and it extends the life of it. Thank you ladies.
thanks for this review... but I'll be sticking with my well seasoned steel and cast iron :)
Same, hard pass on these throwaway pans, will stick with cast iron that will last lifetimes.
I like ATK but a pet peeve is how their TV shows they NEVER, EVER put on the screen a caption that says the full name of the products they approve of. How hard can that be, ATK?? The product names can be very long sometimes. I guess they want people to not have time to write the name down as a way to drive visits to their websites.
Drive to the website and then have to buy a subscription to see what you're looking for.
Does Dupont still threaten litigation against people talking about teflon's toxicity? Back in the 90's anytime some poor bird owner would write an article warning other bird owners about the dangers of teflon they'd get threatened by Dupont with lawsuits. Just random folks posting about teflon on their geocities website would get threatened lol. I haven't used non-stick in decades.
They're both junk. Get a cast iron pan, season it well and be done with it. It'll last until the end of the world.
just stay away from this toxic mess! get a high quality cast iron pan set. learn how to season and care for them and
will last forever.
So if you have any degree of Common Sense non-stick is safe to use.
Thank you for this review. I will stick (🤭🙄) with stainless steel. The 'convenience' of the non-sticks isn't worth the health risk. I'd much rather keep working with safe cookware and improving my skills and safeguarding my family's health. With that in mind, may i request a future video topic? Would you teach us how to cook with stainless steel with minimal sticking? Thank you, ATK, for your expertise and helpful information 🏆👏
Totally agree! Anyone who's seen the movie Dark Waters, I would think, could never, ever purchase nonstick anything! What an amazing thing, that these ladies would actually consider eating something cooked on such a toxic surface!
No matter what pan I use, I still put butter, ghee or oil in it, because flavor is also a reason to do so. The small amount I use is hardly likely to add all that many calories, and, since I don't cook on high heat, clean up isn't a problem.
you'd be surprised how much calories those "small" amounts of butter/oil actually adds. It can easily add up to 500+ kcal per day unless you're actually being cautious with it like using an oil spray.
@@Qas22w
Butter calories are better than bread or sugar calories
Carbon Steel and Cast Iron are all I use at home.. I've gotten rid of all my Ceramic and Traditional non stick Skillets. The cast iron and the carbon steel are AMAZING! no worry about heating them up too hot, no worry about off gassing.. AND I can pass these pans down to my daughter when it's time. She can use them for decades to come just like I have! No adding to the local landfill!
your granddaughter will use your ancient iron skillets just like she will drive an old station wagon and have landline.
@@LXT43sorry friend .
My children use my cast iron skillets that I bought 50 years ago .
Not sure where you get the motivation to argue so passionately for synthetic cookware .
Some things are progress and some are detours that will not stand the test of time .
"Carbon Steel" will last YOUR lifetime and when you leave, all your descendants !
Do NOT buy "Lodge". They are OK for French Toast and Grilled Cheese sandwich and that's
all (sides are too shallow). The best carbon steel come from France. (I have all sizes).
What I want to know is whether there is a nonstick pan (passes the egg test) but also has a MOHS hardness of at least 7 (like fired porcelain) so that you can use any scrubbers, even steel wool, or metal utensils, and doesn't need to be hand washed, ever, and can even be put into an industrial dishwasher without concern of the coating mechanically degrading.
Consumers need to be aware that the term "ceramic coating" is a marketing term and is nearly always completely misleading. The problem is that the so-called 'ceramic coatings' aren't literally ceramic. They are just other mixtures of plastics and enamels that may optionally have ceramic particles in them (which describes most paint by the way) but where the cured coating mimics some of the properties of actual ceramic minerals.
The number one cause of our nonstick and ceramic pans not lasting in our house is people who don't know how to use or store them properly
Lmao.
I am not trying to eat some Teflon.
These ladies have to be paid to sell this crap
Even the best ceramic pans I've owned have been garbage after less than 2 years. Meanwhile, I've got some teflon pans that are working well 15 years later. Never use a non-stick pan with high heat, I've got stainless and carbon steel pans for that. I'm not at all worried about PFAS from my pans. You're far more at risk from groundwater contamination and hundreds of other sources than what might come off your frying pan.
What happened to hannah
She married Christopher Kimble and changed her alliance like Trump's VP nominee.😅
She married Christopher Kimble and changed her alliance like Trump's VP choice.
@@johnschneider4160 Moron.
Carbon steel, cast iron, and finally stainless steel for acidic dishes. That's all I use. Nothing to wear out or replace - truly forever pans.
Agree. I am becoming a fan of carbon steel due to it being light weight.
That was my question what is the best carbon steel pan?
@@michellpapayani4643 matfer
Yeah, I've had my stainless steel pans for about 20 years, and they are going strong. Love that I can take an SOS pad to them, but we broke down and bought a non stick, and it's on year number 5 now. We're pretty happy with it too.
@@faithsrvtrip8768 Carbos steel pans are not light weight!
Personally, I like my traditional nonstick vollrath set. I had a ceramic set from t-fal and all the pans failed within a month. The ceramic started chipping off before I could really get a good idea of how good they were.
I prefer a well seasoned cast iron, I see it as very multi use for anything I want
I've had 3 Tefal ceramic pans and all have started having problems with food sticking, that they didn't have when new. It looks as though small pop-outs happen in the ceramic coating. They are disappointing, honestly.
Ceramic feels like a terrible compromise. Full non stick can come in handy for quick eggs and things, but all the ceramics I've used stick MORE than a properly heated and oiled stainless steel pan. Don't waste your money!
I bought an Oxo nonstick pan in both 8 and 12 inch sizes and had the handle of the 12 inch rust off after 10 months. I was extremely disappointed at how poorly it held up; not even a year. We always hand washed it and then dried it with a towel, so don’t;t know how it wore out so quickly, but I don’t want to buy a replacement from them either. Not sure I want to spend the money for the All Clad one, which would go with the rest of my kitchen, but I am not a huge fan of T-fal either. I guess I’m going to have to focus on building up my nonstick surface of the carbon steel pan I do have.
That means with ceramic you use less energy because they transfer the heat more efficiently. That's another important benefit long term.
No mention of the wider problems with PTFE? Namely, the proper cleanup and disposal of the chemicals used to manufacture these pans? There are some huge ongoing class-action lawsuits with the manufacturers of these chemicals
Right !!! ✅️
While I know that using a carbon steel pan involves more initial work applying seasoning, I think they perform almost as well as non-stick and ceramic pans. I have a 12.5 inch de Buyer carbon steel pan that is properly seasoned. I purchased it in 2017. I regularly cook fried eggs in it with little to no sticking. I also expect that in 10 years, my carbon steel pan will continue to work just as well. I also have the ATK top-rated ceramic pan (GreenPan) and after only using it for about 1 1/2 years, it is already less non-stick than the carbon steel pan. I now reach for my carbon steel pan when frying sticky foods instead of the ceramic pan. I have never used metal utensils in the ceramic pan, but often use a metal fish spatula in the carbon steel pan and have had no problems. I use a little canola oil and sometimes butter in the de Buyer and after cooking, just use a mild dish soap, rinse, and dry it. If any food does get stuck in it, I use a small plastic pan scraper and easily remove the stuck food. The de Buyer is currently about $95 (USD) on Amazon, so it is a little more expensive than the ceramic, but for the decreased aggravation, it is worth the extra investment.
This is great info, thank you. Have you had any issues with warping?
@@jgage2840 None that I have noticed. I cook on an induction stove and as far as I can tell, the bottom of the pan is flat. I'm cooking pan seared salmon in it tonight and even though the recipe recommends using a non-stick pan, I find that the carbon steel pan works as well, if not better.
@@grkuntzmd Thank you! 😊
I only use nonstick for eggs and grilled cheese etc , 😅 I'll stick with cast iron stainless and carbon steel and of course enamel cast iron
Very informative ! You guys pretty much sold me on the Oxo good grips 12 inch pan years ago, I just haven't got around to buying one yet.
We've had Teflon non-stick pans for years, probably three over a twenty year period. We have always been careful with the temperatures, and that seems to work to keep them going.
As others have commented, I use nonstick for lower temps and stainless or carbon steel for the 'smokin' jobs. ALSO, i came to realize that my nonstick would last much longer if I quit tossing sand in it -- granular salt. I'm now up to eight years on an inexpensive induction compatible and the eggs are still sliding.
I have a George Foreman grill with removable ceramic plates, and they did not stay nonstick for very long, which was very disappointing. I will not purchase any ceramic pan again. I prefer to stick with my stainless steel and my cast iron skillets and my carbon steel woks. They are as nonstick as my T-fal titanium professional pan, and can handle much higher heat.
If ceramic is so inferior... then why are companies moving towards it? I think I may have missed the answer to that question - like wait what?!
Marketing. Ceramic sounds better than PTFE coated. Although it's not actually ceramic.
Please include Induction Pans in your nonstick reviews! Also where is Hannah Crowley? I recall she was on maternity leave a while ago. Hope all is well!!
We have one large All-clad traditional non-stick that we use only occasionally when a non-stick is truly necessary. It's still in good shape after many years. Otherwise, stainless, seasoned cast-iron or carbon steel with very little oil are far better than the ceramic we've tried and invariably get better rather than worse with use over time.
And what do you do if you want to cook acidic ingredients like wine, lemon juice, or tomato sauce?
Good info! I am sticking to our iron skillets. Saves $$$ and the landfill from toxic material.
Why are we here? This video has nothing to do with iron skillets.
Good for you I guess? No stick pans have different specialized uses to cast iron, so that's quite irrelevant here.
@@gredystar8333so … what are those quite specialized uses ?
My wife is a professional chef
( has been for thirty years ) and I love to cook too .
We own no “ non stick “ pans .
And as far as I know , we cook just about every type of food .
@@LXT43I am here because I was stunned anyone was promoting “ non stick “ pans in this era with the information available.
People are talking about alternatives for good reasons .
how about stone coated pans are they any good?
I bought a cheap cast iron skillet and a cheap carbon steel wok, and never looked back, even cheap ones are so much better than non-stick. I still use a PTFE skillet for eggs, but that's about it. Everything else some form of steel.
I find with Teflon, no matter how good it supposedly is, the non-stick coating always comes off at some point no matter how careful I think I am.
I use stainless steel for ALL my pans. A LITTLE bit of oil or butter & NO sticking unless you’re NOT paying attention !!
Curious. Since ceramics are on-stick by dint of their smoothness, rather than their chemical properties, can a worn surface be restored by mechanical polishing? (buffing with jewelers rouge for instance)
@steveh7866 - Great question.
Lodge makes a great carbon steel pan
Cast iron skillets and stainless steel what I use.. using butter works great in cast iron when frying my eggs!
Me too 👍
Same here. I honestly find my well seasoned cast iron to be more nonstick than ceramic pans and I refuse to use teflon because of the chemicals. Just takes a little time to learn how to season your pans properly.
I think Teflon pan for low to medium cooking and cast iron for high heat is the combo to go for.
My favorite 'non-stick' frying pan (is 'skillet' a regional word? I've never used it!) is my grandmother's cast iron frying pan, now over 100 years old. Next, is my mother's carbon steel frying pan. Then, my 'Green Pan' from about 15 years ago. All still working! All great! Have never cooked with Teflon as I've never had a need. I did try a stainless steel frying pan once, to make scrambled eggs, with butter, and it was a mess.
Stainless steel can be fine but you need to get the temperature high enough before you put anything in it, and at the high temps required there’s less room for error
Carbon steel is what I am leaning towards due to being older. I bought a lodge All in One pot was way too heavy and didn't fit in my RV oven. It rusted and I couldn't fit it in my oven to re-season. Gifting it to another camper.
If it wasnt for the weight (my girfriend hates that) and especially problems with acidity they would be the clear winner.
But like half of my cooking is based on tomato or whitewine since both and both are extremely common in mediterranean cuisine.
And since stripping the coating is neither tasty nor healthy I rarely use them.
@@1337Jogi matfer pans are at around 3 pounds which doesn't weigh much at all, just a tad heavier than a regular ceramic pan.
Acids are also not an issue if there's a lot of built up layers of seasoning.
But if you fear stripping, then you could always buy one and have it as a dedicate egg and or crepe pan.
edit: also matfer is a higher end pan that weighs not much, there are a lot of CS pans that weigh even less like that from ikea
If it rusted, you probably soaked it. That's a no no and your fault.
I’m also looking into carbon steel for something more lightweight.
I tried carbon steel and didn't like it at all. Stainless steel is so much better
Stainless steel is pretty much non-stick, you just need to ensure you heat the pan before adding your butter, oil, PAM, etc. With that said, we have cast iron skillets that are over 100 years old and do everything.
Carbon Steel and Cast Iron, I don't need ceramic or traditional non stick. You also don't have to worry about durability with cast iron and carbon steel. I also have an entire set of stainless steel.
I've been very happy with the durability my Misen non-stick pans. If the bigger problem pollution-wise is manufacturing non-stick pans rather than daily use, more durable pans that prevent one having to buy new pans each year is a relative environmental win. I'm also loving our carbon steel pan (OXO) and wok (Babish), which, while not as non-stick as traditional Teflon, do a pretty good job without the environmental or health concerns and are much more comfortable to use than cast iron. I suspect that in the future, I'll replace more of my older non-stick items with carbon steel.
OXO NON-STICK SKILLETS SUCK in one way. You can't purchase a glass lid for all pan sizes.
Amazon has glass lids with multiple size silicone outer rings. They work great.
@@RA-gk5zg I got one from QVC YEARS ago, it was called a "Universal Lid".
OXO has been ATK’s recommendation for years. Sadly we bought a set and the non-stick was great, but the pan warped on the first use when heated to so the middle raised up and everything ran to the outer edges. Oil, eggs, everything. We only used medium heat as we know high heat is not recommended. We donated the pans as I hated cooking with them. We now have a Green Pan and oil forms a sticky film on the pan that is almost impossible to get off - making the edges of the pan super sticky and kinda useless. We tried boiling water in the pan, scrubbing with a soft sponge, scraping with a plastic scraper… nothing takes it off. Apparently you have to buy a special melamine sponge to take it off which sounds like something that drops microplastics into the environment due to their short life span of use. I love ATK but both of these brands are a no-go in my experience.
I finally bought non-stick pans this year because so many of the ATK recipes call for it. The Oxo pans do perform well but i noticed they very quickly developed little surface scratch marks even though I follow all the care tips in the video. Now it sounds like yall are promoting ceramic. I guess i will wait for the Oxo ceramic review.
I used to never understand how people seemed to ruin Teflon coated pans so quick till I had some friends staying at my house and they ruined my pans in a couple weeks. Seems like some people just like to crank up the heat like I would only do if I were searing something on cast iron. If used for sautéing and low temp frying Teflon can last a long time. My main pan has been in use for over ten years now and is finally starting to get damaged enough that I'm starting to think about replacing it. And if you don't heat it to the point of chemical decomposition, Teflon is practically inert. So even if you ingested it, it's just going to go right through without interacting with you. That's why it's often used in chemistry, because it reacts with nothing but the most aggressive chemicals.
After many reviews on frying pans I finally bought an expensive stainless steel one and after learning how to use it properly I am now able to cook eggs or anything without sticking. Save your money and buy a good stainless steel pan and you will never need to buy another pan for the rest of your life. It's all about learning how to use them.
I have used stainless, cast iron, carbon steel, and teflon pans and my favorite is a good carbon steel pan. lighter than cast iron but very durable and in the long run, cheaper than replacing teflon. while neither cast iron, stainless, or carbon steel is a non stick as teflon i cook with butter or bacon grease so not a major concern.
Hello from Toronto Canada 🇨🇦, thanks for the review, very well explained.ATK,has always my reference "library" a loyal watcher..🙏
Walmart here had a few ceramic pans for $5. The performance is actually good. I'm expecting them to not have a long shelf life, but at $5, I'm not going to cry if I throw them out. There's some really cheap T-Fal pans out there.
I don't only use nonstick pans. I use a mix of cast iron, tri-ply, and nonstick. Of course this makes the nonstick pans last longer. That being said, my cast iron pan is nonstick to around a lightly- to moderately-used nonstick pan when using a small amount of oil.
I'll stick to my good ol' iron set from Lodge. No problems with it and I know it isn't poisoning me like those "coated" pans do and I don't have to think about aluminum being in my food(bad for us).