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I've heard such mixed reviews of cermaic non-stick pans, and have heard of greenpans cermanic nonstick lasting for years and years... I got a few of greenpans newest g5 infinite8 pans to see for myself.
I wonder what the difference is with using oil or butter and using a cooking spray. I mean my cooking spray is just canola oil in a spray can. How much different can it be?
The picture that leads to this video is misleading. The words and photos imply that you can restore a nonstick pan. instead, the video is only about how to not damage a nonstick pan. There is nothing in the video that you can do to make the pain go from the before to after… so why does it imply that you can change a nonstick pan when in reality the only thing you can do is prevent damage?
I don't see why anyone is still throwing away non stick pans. Don't forget about carbon steel! I have one stainless pan for anything requiring long cook or acidic sauces. I keep one old friend cast iron, just because I don't have the heart to get rid of it. The rest of my pans are carbon steel. Light ones, heavy ones, big and small. All perfectly non stick.
Good advice. One other important thing is NEVER put anything with a hard and or rough surface into the pan. This would be things such as mussels, clams, etc. that are still in their shells. This can quickly abrade the non-stick coating.
A good ceramic coated pan will last a good 5 yrs being non stick. Much better then teflon. When the eggs start sticking, use more butter or reserve for other foods. After 5 years of constant use, just the tiniest flake came off. Same thing cannot say for all teflon pans I had in the past
Translation: Non-stick pans are stupid-fragile and have a limited lifespan no matter how much you baby them. I don't purchase "consumable" pans. Any cookware I purchase is expected to last decades, so I guess I'll stick (haha) with stainless steel, carbon steel, and cast iron cookware.
I have one legacy cast iron skillet. But to tell you the truth, I don't use it much. Everything I need a pan for is easily done with carbon steel or stainless. A heavy carbon steel Sears as well as cast, and you don't ever have to worry about cracking it with an accident on a hard surface!
For more tips, check out this guide: prudentreviews.com/how-long-do-non-stick-pans-last/
Want to know when brands like All-Clad, Made In, HexClad, and KitchenAid go on sale? Join our free newsletter to get deal alerts, giveaways, and exclusive content: prudentreviews.com/newsletter/
Great info!
Thanks for those helpful tips!
Glad you found it helpful!
Thank you :) My dad recently bought a really good non-stick pan that I'd like to last as long as possible
Thank you!
I've heard such mixed reviews of cermaic non-stick pans, and have heard of greenpans cermanic nonstick lasting for years and years... I got a few of greenpans newest g5 infinite8 pans to see for myself.
Avoid high heat? Then what good are these for? We need something that can do it all.
Thanks for the reminders. I forgot about not using cooking spray 🤨
Just curious, is it OK to do deep frying on Teflon-coated pan?
Will the hot oil ruin the Teflon surface?
It’s fine as long as the temp is under 500F, which it would be (otherwise your oil would be burning)
@@PrudentReviews Thanks for your answer, Mate. Appreciate that.
What is your take on stoneware?
I wonder what the difference is with using oil or butter and using a cooking spray. I mean my cooking spray is just canola oil in a spray can. How much different can it be?
Most sprays contain lecithin which can build up on the coating and damage it when you try to remove it
The picture that leads to this video is misleading. The words and photos imply that you can restore a nonstick pan. instead, the video is only about how to not damage a nonstick pan. There is nothing in the video that you can do to make the pain go from the before to after… so why does it imply that you can change a nonstick pan when in reality the only thing you can do is prevent damage?
Was trying to show what happens to your pans before and after using these tips, but I can see how that’s confusing. I’m going to change that up soon.
This video convinced me not to buy any more nonstick pans. I'm switching over to stainless steel and cast iron.
I don't see why anyone is still throwing away non stick pans. Don't forget about carbon steel! I have one stainless pan for anything requiring long cook or acidic sauces. I keep one old friend cast iron, just because I don't have the heart to get rid of it. The rest of my pans are carbon steel. Light ones, heavy ones, big and small. All perfectly non stick.
Good advice. One other important thing is NEVER put anything with a hard and or rough surface into the pan. This would be things such as mussels, clams, etc. that are still in their shells. This can quickly abrade the non-stick coating.
Wait, Panthony NonSticko, is that you?
A good ceramic coated pan will last a good 5 yrs being non stick. Much better then teflon. When the eggs start sticking, use more butter or reserve for other foods. After 5 years of constant use, just the tiniest flake came off. Same thing cannot say for all teflon pans I had in the past
I bought some pots and pans that are coated with Teflon. Will they still last?
ive also heard that a melamine sponge (magic eraser) can restore the surface. I'm going to be testing all this for myself of course.
@@rowankeltizar5961 dude Don't do it! Melamine is bad for you. Awful fumes. It will never adhere like the industrial process. Hard no!
U supposed to buy new ones after bout a year bruh
Translation: Non-stick pans are stupid-fragile and have a limited lifespan no matter how much you baby them.
I don't purchase "consumable" pans. Any cookware I purchase is expected to last decades, so I guess I'll stick (haha) with stainless steel, carbon steel, and cast iron cookware.
I have one legacy cast iron skillet. But to tell you the truth, I don't use it much. Everything I need a pan for is easily done with carbon steel or stainless. A heavy carbon steel Sears as well as cast, and you don't ever have to worry about cracking it with an accident on a hard surface!