Hi
Considering getting these pans
https://www.myer.com.au/p/greenpan-terra-pfas-free-shades-co…
But have never dealt with ceramic coating before.
Had planned to go stainless, because our Teflon pans are shedding worse than a shaggy dog
Any opinions on what to get?
I know you all must've seen it a thousand times by now, but still give water beads method a/another try for eggs.
In my case I saw it million times but forgot whenever cooking, until I didn't.
Some of you may turn
Just curious what u used non stick for instead of stainless steel and the cast iron btw
Think the sterotypical places where non-stick just makes life infinely easier.
In my case mostly eggs. Could I do them in one of the other pans? Sure, but then I remember that I'm not a masochist and reach for the non-stick.
It takes two minutes to learn how to use stainless steel properly to cook eggs but you do you
@coffeeinmyveins: Meh, even Gordon Ramsay uses non stick pans for eggs.
For searing scallops too.
Life is hard enough without unnecessarily complicating it.
Lol
I recently switched as well and man i went back to non-stick for eggs. What is it about eggs and sticky compared to almost everything else that i can sort of cook in stainless steel .
@lonewolf: the problem with eggs is the lack of fat. if you expect to be able to fry an egg in stainless steel with no or very little fat (oil, butter) you're in for a bad time every time.
The most important thing for stainless steel is that you bring it up to temp and do the 'water test' where you flick some water on it and if it beads on top and dances, it's ready.
Then you add your oil and butter (with eggs it's best to use both) and then add your egg, turn down the heat to medium and you're good to go. works 95% of the time.
@coffeeinmyveins: I struggle to put too much oil on the pan, I always use those spray oil type systems but its nowhere near enough. I guess its because i never deep fried so i think i am only used to putting on a bit of oil or slice of butter. Probably where i am going wrong.
@lonewolf: yeah a spritz from those spray bottles will not be enough with stainless steel to be honest. you need more.
I'm getting nonstick for eggs.
I'll probably use it for any tomato-based sauces too. I use carbon steel for everything else.
Have you tried Stainless for eggs? Just need more butter or oil, and it doesn't stick.
@smigglejiggle: Yes I have. Terrible experience everytime, because I don't like using more butter or oil.
Why should I do that when I can just use a nonstick pan?
@SlickMick: never have issues with eggs sticking on my cast iron. just have to get it up to the right temperature.
@jrowls: and plenty of fat, yes?
In my experience, it requires 2 things: the right temperature, and either a nonstick plan or plenty of fat
@SlickMick: not really, i usually just use a little spray of olive oil cooking fried eggs, or there's a little fat left over from cooking bacon adjacent. certainly no knob of butter or anything.
@smigglejiggle: Yep, stainless steel is great but you have to be super attentive as you have to keep stir frying non-stop. Non-stick pans are similar and they will still stick if you leave it unattended, they just have a longer tolerance.
Nice
I like non stick for omelettes. Surface is great, but also the perfect diameter for individually prepared ones, so win win.
Stainless steel ones for the really big egg omelettes like in egg rolls or fried rice type preparations.
Will usually use the non stick pan for other egg preparations if that's all I'm cooking, otherwise my non stick pan is just too small so too complicated lol.
Depends what you're looking for, ceramic will still break down over time and need replacing. Lots of people on Reddit say it only lasts 12 months (which is hardly the gold standard, but it is a real "do your own research" kind of area, because there are so many pans and sponsored reviews out there).
The biggest problem though is that "ceramic coating" has no standard meaning. It doesn't mean it's free of PTFE (you can get PFAS-free Teflon, but not PTFE free), depending on what that means to you (PTFE is considered generally safe). It can shed silica pretty easily too.
IMO I have a non-stick, use it for low temperatures and replace it regularly. I have stainless steel for sauces, cast iron for ripping hot searing. All about having the right pan for the right job. My non-stick doesn't really see a lot of use, pretty sure it's just a kmart one.
Try a fully clad stainless, they tend to have more even heating
I use a combination of stainless steel (allclad D5, cuisinart multiclad pro, and just got my Miyazaki Seisakusho GEO in the mail yesterday) and carbon steel (darto).
Another vote for carbon steel. I also own stainless steel and cast iron pans, but the carbon steel is by far my favourite. So easy to clean and use, can use forks and metal spatulas without worrying about scuffing the pan, and after its well seasoned, with just a touch of oil, its a great non stick surface. Highly recommended!
Buy some stainless steel at kmart add heaps of ghee and butter and cooking is easy and tastier
yeah and enjoy the heart attack in a decade. there's no need for a huge amount of fat/oil, just learn how to use stainless.
Some oils, like olive oil, lower your risk of heart attack. Avocado oil probably does too and can withstand high temps but there's less research.
cool. the OP of this thread said to add "heaps of ghee". A tablespoon of EVOO is over 100 calories, doesn't matter that "it reduces your risk of heart attacK", if you have "heaps of it" then you'll have problems.
I had a ceramic pan, went in the bin after 2 years. Just get stainless clad.
Baccarat granite are half price on their website. They also offer $20 voucher if you browse their site and then leave…
Myer also selling them at half price if you want Myer reward points.
I can vouch for SS easy of use.
I switched from non-stick and aside from the first time (where I way overheated the pan), cleanup has been a breeze.
The key is to preheat for a minute or two then add a few splashes of water when you think you're ready. The water should bead and dance effortlessly over the surface when at the correct frying temp. At that point, add you fat of choice (doesn't need to be a lot, I add about 1 teaspoon for frying eggs), wait another 20-30 sec for oil to heat up & then add your protein and leave it. When it releases & forms a crust it will be ready to flip.
There are some stainless steel pans with carbon steel on top (for non-stick) and also AUS-ION wrought iron pans if you want something lighter than traditional cast iron. They're too splenny for me though
Could never get ceramic to survive more than 3 months, even babying them.
Cast iron is the way!
Stainless steel.
Ceramic coating still uses pfas, the chemicals are just called something else until the legislation catches up. Just like they did with GenX in the 90's, the world is catching up 30 years later and we are still using it.
How about cast iron or carbon steel? No need to obsess about seasoning them - just accept you will initially have to use more oil when cooking and that will lessen over use. Or make your own non stick surface on them faster by rubbing a few layers of flaxseed oil.
Victoria and Lodge from Amazon are worth looking at.
Black carbon steel is fine for fried eggs - better than non-stick, IMHO.
However, for scrambled eggs, even well seasoned black carbon steel is tricky. It cleans up easily, but you will get a thin film attached to the pan. Having said that, I still use my carbon steel pan every time. The non-stick pan is now relegated to the bottom drawer, back corner and does not get used.
However, for scrambled eggs, even well seasoned black carbon steel is tricky. It cleans up easily, but you will get a thin film attached to the pan. Having said that, I still use my carbon steel pan every time.
I think carbon steel (or even stainless) is fine if you want "well done" scrambled eggs, but it's almost impossible if you want French style "runny" scrambled eggs which you need to cook at very, very low heat.
How did the French do it before non-stick was invented?
How did the French do it before non-stick was invented?
Same way I do it now. I cook my scrambled eggs to a "wet" consistency. You cook on black carbon steel and at the end you wash away the 0.2mm thick film of egg residue. It's not hard to get off - a bit of warm water and a few light passes of the stainless steel scrubber, then rinse and wipe dry with a sponge. Job done in 30 seconds.
It's actually easier to clean than a non-stick pan, because cooking eggs like this makes them stick even to the "non-stick" pans. With those, you need to be a lot more careful cleaning, so the job takes longer.
Stainless steel scrubber on carbon steel? Thought that was a big no, no?
Only if you want to screw up the pan's seasoning. If it's unseasoned, pretty much anything goes.
You don't usually season pans for searing steaks though, just delicate uses like fish or egg type things.
@Typical16-bitEnjoyer: It's fine if you don't "scrub", but only do a gentle pass to detach the food without removing the seasoning.
That assumes a properly seasoned pan, not one straight from the shop. Depending on what fats you use for cooking, proper seasoning can be achieved in 10 ~ 20 cooks after the initial pass.
Note that smooth black carbon steel surfaces behave differently to rough cast iron surfaces, like on lodge pans. Seasoning on cast iron (at least the rough kind) is a lot more fragile and I would not recommend steel scrubbers, just nylon.
@peteru: Season a dedicated cast iron pan and you will only need to wipe it out after use.
Hahaha at getting stuff to stick to non stick pans - you must be talented (or operating with cool or otherwise damaged pans)
To quote Gordon Ramsay "That's why they're called 'non-stick"
I learn something new every day. Non stick pans that aren't non stick hahaha that cracks me up.
@Muppet Detector: We are talking about silky scrambled eggs, so yes, I am talking about low temperature cooking, and yes, it will stick to non-stick cookware.
How did the French do it before non-stick was invented?
They put a bit of oeuf into it.
On serious note, the likes of Escoffiere and other French greats often used job specific pans.
Worked on the concept of creating a polymerized oil barrier with dedicated pans.
For Eggs, Escoffiere used heavily seasoned cast iron or carbon steel pans, but kept ones for cooking eggs separate to ones for cooking other things, so a simple wipe out after use was all it took to keep it clean.
Once you've seasoned your pan, it will last for ages if treated well (depending on use obviously - but for an egg pan should only need reasoning once a month maybe?
Then of course, the French loved cooking with fats and butter so for eggs a good clarified butter works fine and finally of course, heat control. Egg whites start to set at about 60C so you start risking burning and crispy with higher heats.
if you want French style "runny" scrambled eggs which you need to cook at very, very low heat.
About 60 - 65celsius so you don't burn the egg whites is the only heat requirement for scrambled eggs whether they be French, German or Australian.
Scrambled Egg yolks start turning green/grey when you start exposing them to temperatures higher than 70 Celsius.
Just saying.
I'd rather a nonstick pan for my eggs, and avoid the fat.
Unless you're using a lot of oil, nonstick is far easier.
If the professionals use nonstick for thier eggs, that's good enough for me.
https://www.theguardian.com/lifeandstyle/2025/jun/09/ceramic…
So called "ceramic" coatings may be toxic. I use stainless steel so I don't have to worry about it.
Tried one before, the coating is still prone to damage and scratches.
I just use SS for everything.
Bought the Ikea 365 non stick for eggs and pancakes and it goes hard, don't think it'll last more than say 2 years though.
Same here. Best decision ever.
My greenpan went in the bin pretty quickly after not being non stick. I literally got a better result cooking eggs in my cast iron.
Using cast iron and stainless which both have a learning curve.
Same experience. Tried 2-3 ceramic pans from different brands and all had the same issue. Even if you avoid using detergents to wash, if you use wooden cookware, the abrasion from the cooking motion very quickly make the surface sticky.
Went through this recently, last year bought a couple of the Le Creuset ceramic ones like this (they were on sale, didn't pay full whack):
https://www.lecreuset.com.au/en_AU/p/non-stick-ceramic-fryin…
Had it about 6 months so far, so far so good. Over the years we have had various brands non-stick pans and they typically lasted us 2 to 3 years and that includes probably being used minimum once a day, typically for breakfast (eggs, bacon etc) but also various things when cooking dinner or lunches. I would say that as it is quite new, it is no better or worse than any other non-stick pan I have used, maybe slightly better - I did cook an omelette the other day and the pan was basically clean at the end, I am curious as to how long it will last.
These things don't last for ever, I am sure some people will talk about cast iron etc but they are also bloody heavy and sometimes can be a bit trickier to clean (we have another cast iron pan we use a bit for other things).
Nothing wrong with using Teflon pans for the right use cases. I have 2 teflon frypans (Tefal Ultimate Induction - large/small) which are only used for eggs, pancakes, fish. Only ever use plastic/wooden utensils and never on high heat. My current set is 2 years old and in immaculate condition. Zero scratches or nicks inside the pan.
For all other cooking needs - Invest in some good stainless steel pots and pans.
Ive gone to the Tefal as well (same ultimate induction) and i cook everything with it. But i also dont ever use detergent to wash it either, hot water and kitchen paper towel to dry it after every cook and its as good as new. The trick is to clean it before it cools down.
Just use cheap cast iron and season well, dont use detergent just a light scour and rinse/dry straight away whilst they are hot. Dont soak and leave wet over night, just clean them straight away. been doing that for ages now, the pans are heavy yes, but worth it from the health perspective/price to buy and nice even heat distribution, and you can put the in the oven ect. Stainless ok, but i find harder to season.
I've got two Misen Carbon Nonstick pans and really like them. They're 3-Ply Strainless Steel bottom, Aluminium Core and Nitrided Carbon Steel top, so conduct heat really well and are light (1.36kg for the 12inch pan). They're not as nonstick as a high end traditional non stick, but still very good. They don't rust, don't need to be seasoned and you can use them up to 593c. I've had them for 6 months and they get a lot of use from my housemates and have held up really well, but I can't truly give a long term review (they're quite a new line of products). | https://misen.com/products/carbon-nonstick-pan
Analon, very reputable brand for non stick, also have Nitrided Carbon Steel pans branded as N2 Carbon Steel. No experience with them but might work out a little less dear once you count shipping. These are entirely Nitrided Carbon Steel, so they're about 3 times heavier and wont conduct heat quite as well. | https://www.anolon.com.au/collections/n2-carbon-steel
There's also Titanium pans of various kinds to consider, this review has some interesting options: https://youtu.be/iUMAAhxBeyM?si=KYYldIbYpgkEeES7
With the Misen ones they're very good. You still need to use some oil, if you want to minimise it an oil spray might do you. If you're looking to cook without any oil…..I'm not sure how to help you.
I personally mostly use and love the Strata Pan which is similarly 3-ply but with a traditional carbon steel top (I just don't like the way most foods behave on nonstick surfaces). I've had the Strata pan for around 18 months and it's really wonderful.
Read about the plastic in your food from it :)
Which one?
Yahgan carbon steel, nitried- https://www.ozbargain.com.au/node/933563 (@unclerico) got me onto it in a thread regarding stainless steel pans. Paid almost $300 and was intially abit meh but I am now totally converted. A few points
1. You do need to use oil but its pretty non-stick if you do
2. Clean up involves boiling the pan with water for 10 minutes after cooking. Best is to pour hot water onto the pan right after cooking. Then wash with detergent and steel wool if required
3. Big plus - meats and vegetables taste 100% better…likely due to the pan holding more heat and more char/millard reaction. I think.
4. I haven't been game enough to cook eggs or pancakes on it - these go in the normal Tefal non-stick.
5. You probably don't need to get a lid - you probably have one lying around that would fit.
I am now looking at getting a 30cm once it comes out
Just get decent quality SS cookware and a non stick just for eggs if you don’t have the patience.
I use ceramic for slow cooking, pressure cooking, and other things where there is little to no stirring involved (like tagine). So long as that is what you're doing, those last longer than you will. Ceramic will last about 5 seconds with any active cooking, it scratches way too easy otherwise.
Non-stick where you're actively cooking is honestly more about learning how to cook than much to do with the pan. Learning how sticking works and getting a feel for things releasing naturally, using oil properly, glazing and deglazing pans and making fond sauces. People learn to cook on teflon and don't actually learn how to cook - though I understand the appeal. Somebody else mentioned Baccarat Granite in this thread - I use those myself for lazy cooking. So long as you use silicone or wood rather than metal they're decent - mine have been going strong for 5 years or so. For anything I care about I break out the cast iron though.
Ceramic-Coated Cookware
Yes, some ceramic-coated pans can use toxic materials for bonding the coating to the metal, though they are marketed as safe alternatives to Teflon.
The "Quasi-Ceramic" Issue: Many ceramic pans use a "sol-gel" coating rather than being pure ceramic. Independent tests have identified titanium dioxide nanoparticles—which >can migrate into food as the coating wears out.
Bonding Agents: Some ceramic coatings may use undisclosed adhesives or binders that are not completely inert.
Heavy Metals: Lower-quality, imported ceramic cookware has historically been found to contain trace heavy metals like lead or cadmium in the coating or glaze.
Durability: These coatings often wear out within 1–3 years, becoming less effective and potentially exposing the aluminum core underneath.Summary: In cookware, the bonding and coating materials can contain questionable substances, particularly when the coating chips
All avoided by using pre-seasoned carbon steel cookware :P
potentially exposing the aluminum core underneath.
OMG! Exposing the core? How many roentgen?
Safest way is to boil all your food, unsalted. Frying creates carcinogens, and raw food, e.g. salad, carries pathogens.
Way to partially read and pick the most benign point! But that's OZB for ya ;)
Miss the undisclosed bonding agents and titanium dioxide nanoparticles that you must get through first to get to the aluminum core underneath!
But that's ok, we all know OZB does not require any level of reading comprehension :P
OK, the point is that your source talks about ordinary things as if they were fission products.
The aluminium scare was just one in along line of moral panics. It is as if we make life too safe and people start imagining invisible threats to fear.
Safest way is to boil all your food, unsalted. Frying creates carcinogens, and raw food, e.g. salad, carries pathogens.
You boil your lettuce?
Good point - boiling water is dangerous. Safer to microwave it. … but what if the microwaves leak? … Sorry, I was being sarcastic.
They are giving some away at coles at the moment.
Woolies as well which got better quality Fissler pieces. The 20 cm Frying Pan and 28 cm Wok are both ceramic non-stock. Others are SS.
They are certainly not giving them away. They require you to hand over personal details and spend thousands of dollars before you are entitled to one.
SS is a pain to balance the heat everytime. Otherwise it creates a mess. The safer non-stick Ceramics are way more convenient.
They all are the same
I recently went through the same search as you.. I decided against ceramic, so I can't provide much feedback your option.
I have stainless steel and cast iron for most frying needs, so I wanted something just for those situations that needed an absolute non-stick surface.
I punted on some random Tefal titanium non-stick pans that I found deeply discounted. A couple of months in, I'm super happy so far. This one's even cheaper than what I paid if you're interested.