I have been wanting to change some of the cookware at home and now I'm stuck in a dillemma of either needing to get the usual Teflon based Pan/wok or Ceramic based pan/wok.
Some swear by the fact that ceramic are better and healthier but can't tell me what makes it healthier while other shops tells me they are just the same thing, one's white and ones black. So I throw it at the OzB community… which is which?
I wanted to get something but definitely wanting something to last a little longer.
here's the quesiton, why?
I'm assuming all those black one (including those with spots called 'stone' are really teflon in disguise…
I'd go stainless. Others don't last. If you heat up stainless enough before using with oil, it won't stick, but they are horrible if too low temp.
I had stainless before and I've been very bad at them, somehow I always managed to have all my food sticks to it everytime. Cleaning it becomes a painful exercise :(
I have some Scanpan cookware. The coating is non stick but it isn't Teflon. I have had these for a number of years and the coating hasn't shown any issues. My understanding is the issues mainly arise when the non stick pans are heated at high temperatures.
I have the following:
a) A well seasoned standard Wok for any high temperature stir fries.
b) Some cast iron casserole dishes - Staub and Creuset - for long slow cooking. Sealing meat works well on these and, once seasoned, they are also reasonably non stick.
c) the scan pans used for standard sauteeing, pasta dishes, etc. Not for high temperature.
d) A creuset cast iron griddle for cooking steak, chicken, pancakes, etc. Again this is well seasoned so it is is easy to clean as well.
e) A standard heavy fry pan, which I don't use anymore because it was a pain to clean as food baked on.
This collection is something I've built up over 30+ years.
My personal opinion is get yourself a standard Wok to do high temperature cooking and season it well. They are cheap and it will stop you being tempted to use the other pan for high temperature cooking.
I wouldn't get Teflon for the other pan, but there are other non stick alternatives that seem to be OK. Whatever you get remember you will have to cook with it, be able to server out of it on to plates and have to wash it. Make sure you can comfortably do that with whatever you buy.
I also don't put any of my pots and pans in the dishwasher. They are all hand scrubbed with Nylon brushes.
Best of Luck and good cooking.
For a wok, cast iron all the way. Make sure it's hot and seasoned with oil and it will never stick.
For a pan, same deal but with stainless steel.
Teflon, Ceramic and any other coating don't last.
Can anyone recommend a stainless steel wok that will last?
I would avoid Teflon