Ceramic coated frying pan

Houseware with ceramic coating is in great demand among housewives. To verify this, just look at the positive reviews of these pans on the Internet. Recently, however, a lot of low-quality fakes have appeared on the market. Let's try to figure out what a ceramic pan is like, what are its pros and cons, how to choose a good quality product.

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Ceramics VS Teflon - which is better?

Before giving preference to one or another option, it is necessary to carefully analyze all the pros and cons. The point is not only and not so much that a ceramic coated pan is not a one-day purchase. The most important point is product safety. So, consider both options.

Teflon

Teflon is a polymer material that is also called “fluoroplast”. The benefits of Teflon include:

• good non-stick properties;
• heat resistance.

However, when heated to more than 260 degrees, Teflon begins to release harmful substances. In addition, a small scratch is enough to damage the coating. In addition, Teflon is short-lived - its service life is not more than 3 years.

Thus, such products are suitable for people who cook, as they say, “from time to time”. Teflon is not suitable for regular use.

Ceramics

Ceramic coating, unlike teflon, more durable, resistant to wear and does not contain harmful substances. Of course, products with a non-stick layer of ceramics are not without certain drawbacks, but this will be discussed later.

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What are the benefits of a ceramic pan?

• Can be washed in a dishwasher using detergents.
• In the process of cooking, it is possible to use metal spatulas.
• In the process of cooking, food does not stick to the surface, but literally “glides” over it. It’s enough to recall a video with virtuoso chefs who literally juggle a pan, turning the products on it by “shaking”.
• Ceramic pan has high wear resistance. A hard, almost pore-free coating resistant to scratches and other damage.
• Aesthetic appeal, a variety of colors. You can choose the dishes to your own taste, and not get a pan painted in the usual black color.

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Are there any disadvantages?

Dishes with a ceramic layer have certain disadvantages:

• It does not tolerate sharp jumps in temperature. If the pan is heated, it must not be placed under cold water.
• Do not soak the pan for a long time. She may become worthless.
• Limited use (cannot be used on the hob or induction cooker, because in this case, utensils with a metal magnetic bottom are used).

Important! Choosing ceramics, you should immediately count on its high cost, especially when compared with dishes with Teflon coating.

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How to choose a ceramic pan? - General rules

Here are a few secrets to choosing a ceramic coated pan:

• Study offers from various manufacturing companies, get acquainted with their characteristics. Remember that quality products cannot be cheap by definition. Inexpensive products from unknown manufacturers are not only short-lived, but also unsafe.
• Read consumer reviews about the product, carefully consider the prices of different products.
• Choosing between molded or stamped products, it is advisable to give preference to cast, as they are more durable and durable.
• Pay attention to the quality of the coating so that it is even, smooth and free from defects.
• Be sure to pay attention to the thickness of the bottom. The larger it is, the better the ceramic pans. If the bottom thickness is less than 4 mm, then it quickly deforms, and the pan will become unusable. According to experts, the optimal thickness of the bottom of the pan with a ceramic coating is from 4 to 7 mm.
• Availability of certificate and guarantee. Respectable companies give their products 1 year warranty, and the presence of a hygienic certificate indicates that the dishes are safe for health.

Important! The choice of a frying pan depends on what exactly you are going to cook. A cast-iron frying pan is more durable, but it heats up more slowly. Therefore, it is suitable for cooking dishes with long-term heat treatment of products. For “fast” dishes, such as chops or pancakes, a pan on an aluminum or steel base is suitable.

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How to choose a ceramic coated pan? - Classification

Consider the main types of pans with a ceramic coating and the area of ​​their use:

• Frying pan with high walls (wok). Outwardly, it resembles a bucket. Indispensable for quick frying of meat and vegetables (for example, for cooking Chinese dishes).
• Pancake skillet.
• Grill pan with corrugated bottom. It is convenient for frying meat and vegetables. A big plus is that you can cook with a minimal amount of oil or without it at all. Typically, these pans are square in shape.
• For lovers of dishes baked in the oven, dishes with a removable handle are suitable. During storage, it takes up a minimum of space.

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Overview of leading trading companies

So, when choosing dishes, the manufacturer is very important. This is not surprising - well-known companies, taking care of their own reputation, will not produce a knowingly low-quality product. Of course, Chinese products are inexpensive, but in terms of performance, they lose to famous brands.

So, ceramic coated pans - which company is better?

• Pensofal (Italy). It belongs to the budget category. But the quality is significantly inferior to the following companies.
• TVS (Italy). Excellent quality.
• Patlon (Japan). The company specializes in producing aluminum-based frying pans with a good non-stick coating.
• Bergner (Germany). They are ergonomic and easy to operate. In the kit, in addition to the pan, there is a glass lid. Products are equipped with comfortable silicone handles.
• Lumenflon (Italy). The products of this company are characterized by excellent quality and aesthetic appearance. You can’t name cheap frying pans from Lumenflon, but those who put quality at the forefront are willing to pay.

Important! This manufacturer rating is based on the principle of cheap to expensive products.

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Ceramic-coated frying pan - myths and reality

Despite the obvious pluses, ceramic pans, like everything new, managed to grow into a whole heap of legends and myths. Let's try to separate the speculation from the truth.

A ceramic pan is just as dangerous as Teflon-coated cookware.

This statement has nothing to do with the truth. If the danger of Teflon is proven (when heated, it releases toxic substances), then with a ceramic frying pan, the situation is completely different:

1. The non-stick coating on the ceramic pan does not contain polytetrafluoroethylene, and this substance is present in Teflon dishes.
2. In the manufacture of ceramic-coated pans, perfluorooctanoic acid, which is known for its toxicity and carcinogenic properties, is not used.

Important! The composition of the ceramic coating includes only natural elements: sand, clay, stone, so it can rightfully be considered environmentally friendly.

Ceramic cookware allows you to cook with a minimum amount of oil

It's true. This is especially true for supporters of a healthy and dietary diet.

Non-stick properties of ceramic dishes disappear with time

It is a myth. If the ceramic pan is of good quality, then with proper care it does not lose its non-stick properties.

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Ceramic pan care

Rinse the new pan with warm water, wipe it dry and calcine on the stove with a drop of oil. This simple manipulation will improve the non-stick properties of the dishes and extend its service life. And, of course, a few rules for the care of the pan:

• It is best to wash the pan by hand without using detergents containing chlorine and abrasive particles. Do not use metal washcloths for cleaning.
• If you use a dishwasher for washing, turn on the gentle mode - the temperature is 50 degrees, with a minimal addition of detergent.
• Do not overheat the dishes.
• Do not put an empty pan on fire. The coating may deteriorate.
• Avoid temperature extremes and soaking for a long time.
• Do not cut food directly in the pan.

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Follow these simple rules, and cooking will turn from a chore into a real pleasure.