Ceramic Vs Nonstick Skillets: Which Is Better? | Gear Heads

[@ddgyt50]

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.

[@OWK000]

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.

[@LXT43]

This video is not about cast iron pans and nobody cares about your stories.

[@wngimageanddesign9546]

@@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.

[@davidhunternyc1]

@@LXT43 I care about their stories.

[@somnia3423]

I care ​@@LXT43

[@dominickzero]

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.

[@BitJam]

Same. I started using GreenPans in 2017. Love 'em. It feels like cheating.

[@stewpeanut]

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.

[@dylanbystedt]

Sure

[@engc4953]

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.

[@Zippish]

5 years?? Mine stopped being nonstick after 2 years and I took good care of it. Got a carbon steel pan instead, I'd like my cookware to last a little longer than that. And it's not like the greenpan is cheap either.

[@roxannreames8098]

I love the Gearhead videos. They are so informative and keeps us from wasting our money!

[@JMcKey21]

I love how objective Test Kitchen is. I always check your reviews for advice before buying kitchen stuff. Thanks for the hard work!

[@OWK000]

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.

[@davidhunternyc1]

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.

[@tdhtran]

@@davidhunternyc1good to know

[@JaapVanderHorst]

Objective? you are not paying attention.

[@NJ-wb1cz]

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

[@LeonilaM]

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.

[@kayeruss7313]

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.

[@Qas22w]

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.

[@Un1234l]

​@@Qas22w Butter calories are better than bread or sugar calories

[@ricatiman]

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.

[@rynic]

how do you get crepes to simply fall off the pan? Do you butter?

[@M_Ladd]

​@@rynicNonstick

[@snoopybluejeans]

Vancouver here. Happy Canada Day.🎆🎆🎆🎆

[@Tradisrad]

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.

[@Prxyshj]

It’ll wear out. I have some. Greenpan is terrible

[@My_HandleIs_]

Cast iron are extremely durable

[@NETWizzJbirk]

I had Green Pan and Safepan… they were good for about a year at best

[@kathrinlancelle3304]

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.

[@martianrobber]

Cast iron is the best.

[@bonnibling]

@@martianrobber ...but they weigh a ton!

[@bcfrrps]

@@bonniblingkeeps you strong 😉😉😉😇

[@bonnibling]

@@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".

[@snoopybluejeans]

@@bonnibling - agreed, especially if you have a glass top stove.

[@victorialgerman678]

Have had 5 ply stainless steel cookware for 56 years. Still cook great.

[@AMPProf]

Grampa??

[@bvalantinas]

Yup. The Farberware set I purchased in '71 still looks and cooks great!

[@jancie202]

I love my stainless steel, and when a take a couple of minutes to season it properly, my fried eggs just slide right out.

[@UncleDavesKitchen]

I use my mom's 60 year old Revere Ware stainless steel pots and pans and they work great.

[@trekkiejunk]

What about when you want a non-stick pan?

[@JamieM470]

@@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_Happenings]

Ahh Revere Ware. The horrors of polishing that copper bottom

[@UncleDavesKitchen]

@@Homested_Happenings I've never polished the bottom once.

[@monicaluketich6913]

​@@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.

[@boomstickpd79]

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!

[@proudbacteria1373]

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.

[@louisel.sinniger2057]

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

[@carloc352]

I can totally confirm the higher conductivity of ceramic coatings. Very honest and appreciated reviews.

[@reggiedunlop2222]

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.

[@BiomedWynn]

these are the go to pans

[@Max-hq2jm]

Yep!

[@CeeTee-12345]

I agree..

[@jeffbergstrom]

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.

[@dillarddillard-p4e]

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!

[@2Hearts3]

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 🏆👏

[@MsCd1978]

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!

[@bradjohnson4787]

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.

[@Kost1cGrassnapper]

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!

[@LXT43]

your granddaughter will use your ancient iron skillets just like she will drive an old station wagon and have landline.

[@GardenerGeorge]

@@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 .

[@virginiabaker2966]

Cast Iron and Stainless Steel for me.

[@WastrelWay]

That's the only way to go.

[@Mac62671]

100%

[@brockreynolds870]

Until you can't lift them with arthritic hands.... That is my problem with All Clad. Too heavy.

[@virginiabaker2966]

@@brockreynolds870 I feel you. I have one cast iron skillet that’s not too heavy.

[@EVR1AL]

Hand forged carbon steel for me

[@DPB1947]

Thank you for this video. Switched to ceramic over the past year or so, and my experiences have pretty much matched yours in ATK. Ultimately, my go-to favorites are my well-seasoned and maintained stainless steel pans and carbon steel wok. When properly cared for, they perform almost as well as the best non-stick pans.

[@JMaxwell1000]

We recently bought the From Our Place forever Titanium pan and couldn't be happier. It's absolutely the best frying pan we've ever owned. Incredible!

[@cbkqmom]

Same! Everything just comes right off, and the sear is lovely 😁 I also got the griddles, lol- i liked the versatility they offered, and I wanted to try the “ceramic”, our place had the best recommendation as far as that was concerned.

[@JMaxwell1000]

@@cbkqmom Aren't they incredible?! I can't wait for them to produce a wok with the same technology. Happy cooking :)

[@cbkqmom]

@@JMaxwell1000 omg a wok! 😁

[@alexvictorespiritu3786]

@@cbkqmomi love my mini wok titanium stainless steel..

[@grkuntzmd]

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]

This is great info, thank you. Have you had any issues with warping?

[@grkuntzmd]

@@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.

[@jgage2840]

@@grkuntzmd Thank you! 😊

[@PatSabins]

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_]

Go Cast Iron and never look back.

[@tdhtran]

@@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.

[@bassyey]

​@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]

​@@tdhtran But for simple frying and stir-frying cast iron is perfect.

[@tdhtran]

@@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.

[@davidnewcomb2700]

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.

[@bill2uok753]

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.

[@RobertMarshall-d2n]

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.

[@lovesmusic0845]

Last year I bought a Green Life Ceramic skillets and they are incredible. I always use a little olive oil in them and so far they have stayed in perfect condition. One thing I’ve learned is to not over heat them and hand wash them. They didn’t cost an arm and a leg either. Best skillets I’ve had in years. I still have cast iron and copper skillets I use for other types of cooking but I really like the ceramic ones for every day use.

[@brianh2287]

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.

[@suzaynnschick158]

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.

[@AmandaLander]

The OXO pan has outlasted so many of my other non stick pans. Definitely a winner!

[@TheCharleseye]

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.

[@AmandaLander]

@@TheCharleseye pretty much everything is killing us. My frying pan is the least of my worries. 🤷🏼‍♀️

[@AmandaLander]

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.

[@MichaelMengo]

Please give me a model name or link

[@AmandaLander]

@@MichaelMengo they have it linked. It’s the OXO Good Grips 12” pan.

[@Supperconductor]

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.

[@faithsrvtrip8768]

Agree. I am becoming a fan of carbon steel due to it being light weight.

[@michellpapayani4643]

That was my question what is the best carbon steel pan?

[@oldcowbb]

@@michellpapayani4643 matfer

[@scotttravis6567]

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.

[@1337Jogi]

@@faithsrvtrip8768 Carbos steel pans are not light weight!

[@gardenhappy4]

Good info! I am sticking to our iron skillets. Saves $$$ and the landfill from toxic material.

[@LXT43]

Why are we here? This video has nothing to do with iron skillets.

[@gredystar8333]

Good for you I guess? No stick pans have different specialized uses to cast iron, so that's quite irrelevant here.

[@GardenerGeorge]

@@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 .

[@GardenerGeorge]

@@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 .

[@moocowdad]

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

[@gribble2979]

Never had or wanted a non-stick pan. Well-seasoned cast iron and carbon steel pans work great, and appropriately greased and heated stainless pans also work just fine. You don't need nonstick to produce fantastic meals.

[@BruceGinkel]

Q: How do you find out if somebody is a cast-iron purist? A: Don't worry, they'll tell you!

[@1337Jogi]

Yeah great to have a pan where a wide variety of meals cannot be cooked. Fantastic for your steak but you really exludes half of the mediterranean cuisine.

[@kathymcfarland5516]

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.

[@TheShortStory]

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

[@OrngRubberDucky]

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.

[@foreseengust]

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.

[@OrngRubberDucky]

@@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....

[@faithsrvtrip8768]

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.

[@1337Jogi]

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.

[@axeavier]

​@@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

[@davidlynch9049]

If it rusted, you probably soaked it. That's a no no and your fault.

[@jgage2840]

I’m also looking into carbon steel for something more lightweight.

[@ShaneCranor]

I tried carbon steel and didn't like it at all. Stainless steel is so much better

[@ryanhau1073]

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

[@gerriebell2128]

I’m glad to find this review. For years I used cast iron skillets, but they are very heavy and I can’t use them any more. I’ve been using Misen teflon pans for a few years and they are very good. But I am looking at ceramic pans to maybe get one skillet to try. A few years ago reviewers said the pans would lose the non-stick quality very fast. I should try your recommendation and see if I can change over to ceramic. I prefer some kind of non stick for eggs, and for stovetop baking of things like biscuits and English muffins, as well as one pan dinners.

[@Lawsuit]

I'm a fan of carbon steel and cast iron. I recently got a Strata pan which has been working well for me and is about as light as any plastic coated pan.

[@CyberBeep_kenshi]

recently changes to stainless steel. takes some practice, but both are healthier than teflon etc....

[@ralfbaechle]

it should be mentioned that Teflon is a trademark of Chemours (formally DuPont). A chemically identical compound may be available from other manufacturers under different names. In the wake of growing concerns over PFOA / PFAS which not only tained the reputation of Tefflon some compounds of these groups have legally been restricted. New technologies GenX (Dupont again) and PFBS (3M) have similar concerns. The key takeaway here is that teflon and similar materials may be available under different names which may confuse consumers seeking to buy or avoid that class of material. My grief with ceramic pans is that the market seems still dominated by cheap products based on a very thin aluminium base with a ceramic coating. These thin pans heat quickly but also unevenly and tend to warp even when treated carefully. Happens most quickly on gas. The result is a damaged pan - but the ceramic coating may still be in great shape. I'd probably recommend a ceramic pan to a beginner. The non-stick effect may not as good as a teflon pan but beginners or really anybody who gets distracted for a bit may end overheating the pan. As for overheating, ceramic is way more forgiving than teflon.

[@jasonnadeau1330]

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.

[@DanL57]

I have a 7 year old Greenlife frying pan with the Thermolon coating. The pan has tiny specks where the ceramic coating has worn off. Always used a nylon spatula with this pan. I still use the pan for frying eggs and pancakes.

[@ZenCoryCat]

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.

[@JoeStuffzAlt]

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.

[@carenwilson4902]

Yup. Our canary developed a tumor (which we had removed), despite following the teflon recommendations. We got rid of every piece of Teflon; pot, pan, and indoor grill, and replaced it with ceramic (including the George Forman grill, which they now have a ceramic version of).

[@tonycosta3302]

My wife bought a Greenpan and started failing (sticking) within a couple months. We went back to our Tramontina nonstick pan. It’s inexpensive, well built, and lasts a long time. And when it starts failing, it’s cheap enough to simply replace it. Nonstick pans are just about the only disposable cooking item we use.

[@markbrookes6557]

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.

[@KarenBKatie]

Many years ago, I got a parrotlet (the smallest true parrot) and threw away my Teflon pans. I wish I had done it sooner! I have a set of Cuisinart stainless. I kept one cheap no-name 5.5 inch non-stick to cook 1 - 3 eggs over medium heat, my 11x11 Calphalon griddle for pancakes, and a small Lodge iron pan that I almost never use. I'm looking to replace the 5.5 non-stick now bc it has scratches. I will try your recommended Green pan if it comes in a small size. Thanks for the update! I saw your review years ago and have avoided wasting my money on a pan I wouldn't like.

[@brendateehee7923]

Cast iron skillets and stainless steel what I use.. using butter works great in cast iron when frying my eggs!

[@melaniefisher8823]

Me too 👍

[@Orange_Tang]

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.

[@tgirard123]

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.

[@patriciamorgan6545]

I love my GreenPan! I was skeptical at first, but it made me a total convert. I used to sell cookware at a high-end department store. I got a GreenPan to try it out at home, really beat it up under adverse conditions, so I could give an honest opinion to shoppers. It's been probably eight years now under very heavy usage, and it's just getting sticky now. I do love the Valencia Pro version, anodized aluminum of optimal thickness, exterior coating to help maintain exterior finish, no induction bottom. But there are now other versions w/induction bottom if you need it, or stainless steel construction instead of aluminum. I've enjoyed the VERY comfortable handle, reasonably-sized cooking surface, slope of the sides, and slightly lighter weight (compared to steel) of the hefty aluminum. I can even flip eggs now, just like a chef!👩‍🍳

[@pamelastroud]

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.

[@LevelUpYourFandom]

science. based. communication. 10/10!

[@fidel-3470]

Multiple independent reviews have found the Granitestone Blue line to be significantly better than other non-stick options. Project Farm, for example, found it to be the hardest and best non-stick. I have the 10 inch and it's AMAZING. It fits neither in the traditional non-stick or the ceramic, it's a different category with it's "diamond coating."

[@lint2023]

There is Oxo Ceramic Professional non stick pfas free for sale now. Is this the new Oxo you were referring to?

[@proudbacteria1373]

This OXO ceramic pan has been selling for half a year if not longer.

[@himanv]

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.

[@mrxman581]

That means with ceramic you use less energy because they transfer the heat more efficiently. That's another important benefit long term.

[@haroldgreen1425]

For minimalists one pan may do it all. I have many skillets in types and sizes to match what I want to use them for. I have several stainless steel skillets that are my go to for simmering foods in liquid for long periods of time covered. Nothing really beats them for that. I gave up on teflon years ago and replaced them with blue diamond. They seem to last me for a much longer period of time than the teflon. I use them for low temp frying like eggs and sausage. I try to use butter in most cases instead of oil. After each use I wipe them clean with a paper towel and then rinse later when they are cool. For higher temp frying I use ceramic coated skillets that hold up well for frying fish and other foods that require higher temps. I also use butter for that most of the time or I use bacon fat.

[@chongli297]

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

[@sunset6010]

Right !!! ✅️

[@robcote71]

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.

[@shoutingatclouds1050]

Regardless just use clarified butter on everything in all your pans and make things easier on yourself or preheat with water and a very level stove top and wipe excess water with a paper towel when the pan is at temperature.

[@reggiedunlop2222]

Ghee 🙌

[@ThetaMediaGroup]

I've been using Greenpan ceramic pans for several years. With care to not overheat, and use of non-metal utensils, these pans work well for years. Also important to me is a perfect-fitting glass lid for the pan with no vent holes. Greenpan makes these lids and it accelerates cooking by steaming and browning at the same time.

[@MerricMaker]

I cook professionally, I have banned both aluminum pans and nonstick coatings from my kitchen. Too many if/then issues with using them.

[@trekon2023]

My eggs stick anyway so I always use veg oil on my ceramic pan. The ceramic and oil makes the stuck portions of the egg easier to clean off. But I am finding that I sometimes have to use my scrubber because my ceramic is showing stains from the browning of various foods. Still much better than wondering how and when the PFAS are going to get to me. Ceramic-coated pans aren't so expensive that I can't replaces a few to bring myself peace of mind from the PFAS. I'm not a Stepford wife either. I'm fine with cooking with some stained, slightly scratched ceramic-coated pans.

[@phop19]

I have LOVED my GreenPans for years. They are amazing ❤

[@PeasCorps772]

My Green pans have only lasted a year. The expensive ones, too. I want to try carbon steel but no one else in my household has the patience to learn how to use them.

[@BitJam]

Me too! Love my GreenPans! Previous reviews gave them short shrift because the reviewers used the same heat setting for every pan causing the better conducting GreenPans to get too hot. I am delighted they pointed out that mistake in this video.

[@byroboy]

My ceramic stopped being nonstick but I coated it in oil and baked it on like my cast iron and it works well enough.

[@billm.8220]

I use stainless steel for ALL my pans. A LITTLE bit of oil or butter & NO sticking unless you’re NOT paying attention !!

[@Victor-kh5rh]

There is very little reason to use non stick. Sure I have one in my arsenal but it’s by far my least used pan. Stainless steel is my go to pan, followed by carbon steel (good enough for eggs and fish), and enameled cast iron.

[@janehess6607]

I switched to ceramic about a year ago. Bought a Zwilling. Right off the bat, everything stuck. My eggs were decimated. Contrary to what they just recommended, my daughter said to use non stick spray. It’s made all the difference. It does not build up on ceramic like it does on traditional non stick pans and cleans up beautifully. I often add butter or other oils for the flavor. I can see that I will probably have to replace it in the next year or so, though.

[@wayne00k]

thanks for this review... but I'll be sticking with my well seasoned steel and cast iron :)

[@JFinns]

Same, hard pass on these throwaway pans, will stick with cast iron that will last lifetimes.

[@derekwebster110]

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.

[@GrandPoivron]

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.

[@isaaco5679]

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.

[@Seahorse0418]

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. ❤

[@RyanonBasss]

@grandpoivron I see you're shifting the blame to the consumer.

[@grievousmink3889]

That's not a fact..

[@keithc1335]

I completely disagree with your statement. Health is the main issue and it is exactly why Oxo is discontinuing their PTFE pans.

[@princesssweetpea9205]

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

[@plovenmark6424]

I have two Green Pans and have discontinued using teflon pans which I prefer. For Green Pans, it is essential to keep the heat lower for all cooking. Otherwise you have huge sticking messes. I find I can’t heat above medium on my electric stove for any foods. I kept losing about a quarter of my scrambled eggs in my Green Pans until I adjusted my expectations of how fast I could cook my meals. Slower cooking produced very satisfactory meals and almost no sticking, especially when I warmed up salt in the pans beforehand. A hack to increase non-sticking is to periodically warm a couple of tablespoons of dry salt in the pans before using them. This is especially good for eggs and fish. Now that I have changed my methods with the Green Pans, we are getting along just fine.

[@RedWaveComing2024]

i got carbon steel and 100% ceramic skillets and love em both....carbon steel will rust if not seasoned properly and the seasoning will wear out easily if used with tomatoes sauce or the like....since i don't have coating i used meshed wire from Amazon to clean both skillets and aluminum spatula for cooking....if you know what you're doing you don't need to worry about anything....just enjoy your cooking

[@debC1953]

I hated the ceramic pan I bought, but then I got an Our Place Always Pan® 2.0 as a gift, and it has been wonderful! Of course, though as long as I can lift them, I love my cast iron skillets!

[@DaveMuller]

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.

[@jwillisbarrie]

Thanks for adding actual captions for the Deaf

[@kenn8924]

Anyone have info on OXO's new ceramic pans mentioned at 7:10? I see they have a ceramic model but they've been out for about a year now, not sure if this video was an older recording.

[@DCSantaClara]

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

[@DavidLee-cw6ci]

I think Teflon pan for low to medium cooking and cast iron for high heat is the combo to go for.

[@LouiseTichenor]

Lodge makes a great carbon steel pan

[@llee4225]

After using a few Teflon pans and seeing the degradation, I pretty much abandon them and just use Iron or stainless steel. This video just confirmed my concerns on their potential health issue. You just need to wipe a small amount of oil on warm pan to make it less sticky.

[@BetziBateman]

I love my Scanpan made in Denmark. I don't know how, but it's way more durable than other nonstick pans.

[@lthandle]

How long have you been using it and how often? Thanks!

[@BetziBateman]

@@lthandle I use it several times a week and have had it about four years. Some weeks I use it every day. I use metal utensils, put it in the oven and dishwasher. It's a great pan. Expensive, but worth it. I got the 11" and a lid.

[@slovett7543]

I LOVE LOVE LOVE my Scanpans. I have replaced all of my pots and pans with Scanpans. I have been using them close to 10 years I think.

[@SueKearney-n4q]

I am slowly replacing all my pans with Scanpan.. except for my cast iron skillet. It’s a keeper.

[@My_HandleIs_]

Answer: which is best? The Cast Iron skillet of course! Second is stainless steel skillet. 🍳 Ceramic/nonstick are ”single use” in comparison, plus risk of forever compounds and the like.

[@FishareFriendsNotFood972]

I prefer a well seasoned cast iron, I see it as very multi use for anything I want

[@DanG-ug1ed]

I have a Ceramic frying pan. We had a guest staying over and she burned the holey bejesus out of the pan. soap and Scotchbright had no effect on it. My wife said just throw it away. I tried one last thing...aint got nuttin to lose. So I scoured it with Brillo pads. I was absolutely amazed and we have been using that pan over and over ever since.

[@romanma2556]

Kate has improved so much! The effort isn't left unnoticed :)

[@leestuurmans2837]

I've got a couple years of use logged on my Caraway ceramic pan and I can definitely attest to diminished performance. It still works pretty good, and I like the pan generally, but it's starting to fade. Love the cute colors though!

[@Jeekinz]

You cannot judge a nonstick pan without using it for a decent amount of time. They all work great in the first few months! All Clad is one of the worst Ive had. Their regular pans are great, not so much the non stick. Right now I live in Eastern Europe and the pans from Turkey have been good for the price. They last alot longer than pans from China or even All Clad. ATK needs to do a 1-2 year test using these pans on a daily basis before judging them.

[@jakass]

All clad non stick is some of the best I've used. Still looking to try vollrath non stick though

[@dsholt]

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.

[@pervinmondi8665]

Hello from Toronto Canada 🇨🇦, thanks for the review, very well explained.ATK,has always my reference "library" a loyal watcher..🙏

[@DennisNowland]

I will stick to my ordinary nonstick pans they have served me well for years. I'm 70 now and I've never drank or smoke and have a very balanced diet. Get plenty of exercise. I don't think having nonstick pan are going to damage me that much compared to the other things that I could've been doing.

[@TheCharleseye]

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!

[@brucefulton]

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.

[@BCSpecht89]

And what do you do if you want to cook acidic ingredients like wine, lemon juice, or tomato sauce?

[@kenneth9874]

​@@BCSpecht89stainless

[@Pisti846]

Why don't people soak their pans before washing?

[@boernecheryl]

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.

[@nicholjoharie1350]

Thanks for sharing. This was helpful and educational. I'm using ceramic and the quality is "meh". Hopefully this alternative gets better over time.

[@jake9705]

Sticky food is a fact of life and I've long ago accepted that. Making cleanup easier is now my primary concern. So for scrambled eggs cooked at home for example, I'll use a 10" All-Clad D3 fully stainless pan, a couple pats of good Irish style butter, and cook slowly to minimize sticking. Immediately after dishing the scrambled eggs, I'll rinse the pan under HOT running sink water, then squirt in some dish soap, add a bit more hot water, then quickly scrub stuck egg away with a stainless steel ball scrubber. Then rinse with cold water all remaining bits of soap and food, then one more quick rinse with cold water, soap, and plastic brush. (The second quick wash with the plastic brush is important because the stainless steel ball scrubber is not nearly as sanitary as the brush.) This double-rinse-and-hand-wash all takes place in less than 70 seconds. Finally, leave the somewhat wet pan on a cold stove burner to dry and go eat your eggs.

[@angelbulldog4934]

Have you tried Amish roll butter? Irish butter tastes unpleasant to me for some reason. (Must be the grass in ireland.) Regular butter is 80% butterfat. Irish is 82%., and Amish is 84%. The yumminess is worth the slight difference in price.

[@jake9705]

​​@@angelbulldog4934 -- My grandparents used to have a farm in northeastern Indiana in the heart of Amish country. The Amish there had the most amazing roll butter, it was unreal. Sadly the farm had to be sold and I've lost access to the Amish market since I live on the West Coast. A market near me sells a small-brand of Irish butter that is delicious. Never was a fan of Kerrigold (the most common Irish butter in US stores), just too waxy and plain tasting.