Equipment Reviews: The Best Ceramic Nonstick Skillet
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- Опубліковано 12 січ 2021
- Ceramic nonstick skillets promise to be as slick and reliable as the best regular nonstick skillet, which we like to use when cooking delicate foods such as fish and eggs.
Buy our winning ceramic nonstick skillet: cooks.io/3ojLFOS
Read the full review: cooks.io/3sfQhIe
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It's amazing how well this lady explains. Please give her a raise!
She's married.
@@john-smith. XD
I agree.
@@john-smith. Married women don’t deserve raises?
@@firstname4337 Was that comment really called for?
Lisa’s my favorite reviewer on the internet! Her speech, cadence, and tone command your attention without being aggressive or cheesy. She reminds me of my favorite teacher in school that taught effectively and was never boring ever. The script and research is also top notch! ATK needs to give Lisa more reviews and a huge bonus!
The whole structure of her reviews are better. The other ones are just like some bullshit you'd see on a TV show your grandmother watches
I agree.Shes thorough and informative while holding the viewers attention. I never have a question when she's finished.
Lisa is the best.
Lisa’s reviews are always the best. Just the facts and empirical findings.
I could watch her review all things cooking-related all day. Her friendly, yet 'no-nonsense' approach is the best.
They ignored manufacturers instructions. This video was a big fail.
I agree!
@@meghanfaulkner4154 Those are my feelings too!
@@madthumbs1564 Which instructions did they fail?
I'm totally *sticking around* for this.
Why so many thumbs up? I don’t get it. Giving you thumbs up anyways
@@inevahdie woooosh
This is so bad take my upvote and *leave*
🤣
Punny! 🤣
The turner / spatula they're using is Matfer Bourgeat Exoglass Pelton if anyone's curious.
It is by far my favourite in the kitchen. Heat resistant, strong yet flexible, and thin enough to use on fish.
It's not that great for the price.
I use bamboo. No sense wasting money.
I have a pair and adore them!
@@paulsmallriver6066 Can't slide bamboo paddle under a fish fillet without ruining the skin. Edge is just too thick. I've tried it. Those Exoglas spatulas last forever!
I can't begin to describe how much I love your reviews and testing methodology. Thank you!
This single video consolidates weeks of frustrated, on-and-off searching for a decent pan. My most sincere thanks.
same here
You're the Abby Scuito of kitchens.
This women is beyond good at her job. Cooking really isn't my thing, but she is so thorough and sensible, so I subscribed.
Lisa is top notch: to the point easily professional and missed when I do not see her testing. Thank you Lisa and ATK
You always do such a complete and professional presentation giving the info needed but not going on forever. Great job.
Another excellent, in-depth, informative review, Lisa! Thank you so much for delivering this valuable service.
These equipment reviews are indeed my favorite!
could you guys look into testing and reviewing some korean non stick pans that are made from marble etc? Theres a lot of interesting stuff in it that would be really cool to see
They are NOT "marble," they're a patterned & textured ceramic (as are the "granite" ones). They're worse than the smooth ceramic ones.
Love this channel...no lame soundtrack, no distracting graphics, no BS...just the FACTS! 👍
Very well done presentation: voice modulation, body movement, camera eye contact, etc.. Easy to listen to, believable, and objective. Thanks.
Love this video! I got the GreenPan after watching not only this review but several others. Its great for cooking and heating up delicate items like eggs, tofu and pancakes which have a tendency to stick if Stainless is not preheated and oiled properly. My mom was having issues with this so I got her the Greenpan and I have found that she is cooking more than she ever has before. The GreenPan is super easy to clean and requires very little to no oil for most things. One thing that I cannot stress enough is do not cook above medium to medium high heat on the stove. If you do burn/carbonize something on the surface you can easily clean with a little water and a melamine sponge aka magic eraser aka Mr. Clean white sponge. It will take off any little bits right off that pan and give you a nice slick surface. Also while GreenPan advertises you can use metal utensils... please don't follow that advice and stick with silicone or nylon/soft-tip utensils if you want your pan to actually last for the long term. I think GreenPan knows they have a great surface so they want people to really go at it with metal utensils so they can sell more pans sooner. :)
I have found that no matter what you do, ceramic non-stick pans will only last about 6 months before they stick like crazy. Since I rarely - if ever- use higher temps for more than boiling water(And NOT in a no-stick pot) - As long as you keep regular Non-Stick temps down, I have a T-Fal pan (One recommended by ATK) that still works fine after 3 years. They are less of a problem as long as you keep the temps down as well. THe age of ceramic fry pans has not yet come for me - and I am 85 and they probably will not solve that problem in MY lifetime. Life is too short for me to require treating a Frying pan with white gloves. I have some old Wearever professional pots that are older then ME and are still going strong. And if you want the BACK of you pots to get clean again - there is a product called Carbon off - the will do the job on aluminum.
@@Thommadura Good tips regarding not boiling water in non-stick pans. It has been 6 months and the pan is still great and very nonstick. T-Fal non stick pans are great and my grandma uses them exclusively. :)
@@Thommadura I bought a tfal ceramic pan at Marshalls for $14. Easy peasy to cook and clean.
@@cathydiamond6573 i HAVE BOUGHT lots of stuff from Marshalls. TJ MAXX and Home goods over the years but I also get a lot at the local Flea markets as well - especially stainless steel pots and pans.
@@Thommadura my greenpan pans have stayed non stick for 7 years. The surface looks the same as it did when I first bought them 7 years ago. The surface is infused with diamonds and as that is the hardest surface on earth I would find it hard to believe that utensils wear them down after 6 months. That hasn't happened to mine and they are constantly used. They are the best pans out there and I won't use anything else
Lisa, I love your reviews. Your explanations are always easy to follow and understand. Thank you for this. Always wondered why a ceramic pan lost it’s ‘non-stick’ properties so quickly. I will be checking for the updates you mentioned!
love these videos, they are extremely informative and helpful to us home cooks! more people should know the pros and cons of each type of pan. there's no ultimate winner and it always depends on your own usage.
Lisa, I have obtained many of my kitchen items based on your reviews! All are excellent! Love ya!!
Just want to say that it has been great watching Lisa doing these segments. She is so informative. Also, she has really developed her presentation style greatly since she first started! Thank you, Lisa, and keep up the good work! 🙋🏻♀️
I bought an 8” Kyocera pan based on the ATK review for my dad. He absolutely loves the pan!
Trying to decide which pan to get...is the kyocera holding up well? How much use does it get? Thanks in advance!
This was so helpful as I was researching this myself and just ended up confused! Thank you!
I always buy Lisa's recommended best buy and never let me down. Thank you!
Got a greenpan a year ago and it's still working fine. Love them!
I love Green pans too. Mine last at least 3 years. I hand wash with a dish cloth and never heat them over medium like the instructions say.
Great review as always. So through yet to the point. Its great to hear to what lengths you go to to make sure you are truly performing a process test. Kudos to Lisa McManus
Lisa is the best of the best of the best. Essentially, a perfect reviewer. Unbiased, practical real-world testing and clear recommendations. That's it. Over and out. I've used her recommendations for 10 years at home and even in my restaurant.
The higher heat and shorter cook times mirror my experience using carbon steel pans instead of teflon nonstick. It's also true, albeit to a lesser extent, of stainless steel, so really it's the teflon pans that are the oddballs, although they're the oddballs that most people are used to. It's easy enough to adjust cooking technique based on the type of pan you're using, and in fact teflon pans will give you the worst browning of all types; I *love* my carbon steel pans when I'm caramelizing onions or trying to get a good sear on.
I bought a full set of anodized-aluminum-on-the-outside/nonstick-ceramic-on-the-inside pans nine years ago, and at first they were great. Gradually, though, one by one, they all changed from non-stick to stick; I gave up using them within about 2-1/2 years, and the workhorse pans gave out within a year. Nowadays I keep one teflon skillet around, but mostly use either carbon steel or stainless, depending on acidity.
Thank you so much, I've tried to be safe when cooking and I've been hesitant to buy nonstick. This is the testing I needed.
I have a Faberware ceramic coated pan and it worked perfectly for a good while. However, at some time, it started to stick like crazy. I looked on UA-cam and I got some hints about sticking ceramic pans. What worked was to firmly scrub the pan with a sponge and baking soda. It seems there was a build up of a film which was super sticky. The baking soda scrub restored the non-stick or the baking soda scrubbing polished the surface smooth again. After the scrubbing, I noticed water beading and running off like before when washing it. Not sure it would work for a PTFE coated pan that starts sticking (the reason I gave up on PTFE coated pans) but if you have one that sticks, it's worth a try.
This is a great tip. Thank you. BTW, It's not a good idea to use cooking sprays on your skillets because many of them contain ingredients like lecithin, the same lecithin contained in eggs. The sprays are good for bakeware, but not such a good idea for skillets. Over time these sprays can cause a buildup on the cooking surface due to the high heat of stovetop cooking. This will make them lose their nonstick qualities.
I watched this *after* buying new cookware and was kicking myself for not finding this test/review before shopping, but then the set I bought turned out to be #1 in this test. Yay!
Lisa keeps it fun & interesting, i like her best, u want to stay and hear what she's telling/teaching u, keeps the info flowing quick yet not too quick, easy to understand. Thanx again Lisa & ATK
I love Lisa, she's always spot on!
America's Test Kitchen consistently delivers well presented, researched & very useful information.
I'm a big fan, and I'm slowly teaching myself to eat better and improve my cooking skills, so thanks a lot !
They have a great cooking magazine also.
i bought my kitchen aid mixer based on your review, i have it now for over 5 years, im very happy, thank you.
Great review! Oil-conditioned or seasoned carbon steel works really well, that’s what I use.
Great review as always 😊. I have a Greenpan 8 inch. skillet for eight years now and it still performs like it´s brand new.
I love them too. I don't use metal tools in them, hand wash with a dish cloth, and only heat to medium like the instructions say.
These comments are reassuring. I just bought a green pan 12 inch. I actually got a good deal on it. It seems they have good prices on these pans at HomeGoods.
Yes! I totally agree with the above analysis but with one huge exception... I've been using my (first) ceramic pan I bought at Fred Meyers (28 USD) and it has been great. It has been about six months now with heavy use. I too, noticed that food heats up quicker. and have to use a lower heat setting. It is a stainless steel 12" that is clad on the bottom and is coated with the dark blue color ceramic coating with the little sparkelies in it and have had no sticking problems. So far the best non-stick I've ever had. 1) holds heat great 2) food does not stick 3) heats evenly 4) easy to clean 5) works like it did the first day. I don't know about the other brands tested in this video, but mine has performed like a champ and was actually dreading buying another pan that "doesn't work". I am gentle with it when cooking and cleaning. I have never let it get really hot and I think that may be the key. Sorry, there is no name on it but it has the three thru-rivits and is somewhat heavier than I expected but that is not a problem for me. Great evaluation.
I don't like worrying about stuff like this so I like the cast iron but I'm always looking to see if technology like this is getting better. Another great review.
great review that analyzed all the pain points and differentiators. I was torn between caraway vs Greenspan, but when she saw Greenspan was boiler safe that sold me since I learned that caraway instructions advises not to use high heat (boiling temps) to preserve the integrity of the performance.
I have a blue diamond skillet I bought at Walmart. Works great and cleans up super easy.
Thank you, very helpful information! Well done!
Another fantastic review from McManus at ATK!! Great work again. Wow!
I received two ceramic pans for Christmas and I hope they do at least fair. Thank you very much for your review. Y'all always do an excellent job.
I have had my Green Pan for about 5 years and never had a problem. I also use cast iron and stainless steel. I am very carefully with my equipment. Loved this review!
Warming up some leftover brown rice or whole grain oats with some water an issue with Green?
Which of the green pans do you have (looks like they have different grades/price points. Thx in advance! @JeffreyCalzada
Excellent overview, excellent presentation!
A roommate just bought one of your Green Pan skillets a few weeks ago, and I have to say it’s a stunner: I’ve spent much of my life in the kitchen, so I’m intimately familiar with the shortcomings of the Teflon-era coatings - in short, they have *all* been unsatisfactory over the long haul (even my top-of-the-line Calphalon @ twice the price). Cast iron is great, but the care it requires can limit it’s everyday usefulness in ordinary cooking chores.
Adding this ceramic pan to the kitchen has been transformative. Never had a pan so predictable, so dependable. Everything releases easily; burgers cook *perfectly*, release perfectly, clean-up is almost magical; even the scrambled-egg mixture that occasionally forms a thin ‘crust’ on the sides wipes or rinses out with little to no time or effort once the pan cools. Easier to take care of, safer to depend on for results, a real pleasure to cook in, performs extremely well at lower temps.
A serious pleasure to use. Been a long, long time since I had a favorite skillet - but I have one now.
I agree wholeheartedly with you. I purchased two green pan skillets four months ago and I’ve never been more impressed or satisfied with their performance. Truly a pleasure to use and cleanup is a breeze. The best skillets I’ve ever owned !!!
Which greenpan series did you guys get?
Thanks heaps for your comments. I just ordered a 15-piece set of Green Pan. Your input raised my level of confidence since I've never used them. Can't wait to try them out!
@@deehart1565 I was going to buy a similar set too! But I was too worried so I tried their 12" pan first. So far so good on day 2! Please lmk how your set turns out
Do you work in landscaping? Putting down stuff like Astroturf? By chance?
I've been using an 8" and 10" Lima Greenpan for years. One for 3.5 years and the other for 2.5 years. I love them! Follow the instructions. Always use some oil/fat but not olive oil and don't use a spray. Don't overheat them when cooking. If you overheat them then food will stick as demonstrated in the video. It's surprising how much lower you need to set your burners. You can still brown food just like other pans but you need to use a lower heat setting. Be good to your Greenpans and they'll be good to you. They are so much better than cast iron which I had been using for over 20 years.
Great info that reinforces my experience. I love my Green pans! I got an initial one on sale, then gave away all my Calphalon pans I had accumulated since the eighties! I always rub a drop or two of rice bran oil in the pot to start and they are slippery. If you buy from them online, then you will get 30% or more sales regularly. Oh, yeah, I kept the glass lids from my previous pans since they fit perfect!
I moved back in Sept of last year. Since all my 'good' pans were on a moving truck for about three weeks, I went to Target and bought a cheap set of grey Ceramic pans for around $110-$120. I've had a few Ceramic pans in the past and they were terrible, so I expected these pans to maybe make it the three weeks. Boy was I wrong. These pans have really surprised me. I have used them daily since Sept and I treat them like crap (dishwasher to clean) and they are holding up amazing. Not sure if I would ever 'recommend' a ceramic, but the grey ones at Target have easily been worth the $$$ paid. Oh...and a thank you to ATK for recommending the OXO brand for non-stick. Immediately went out and bought a couple of those at least a year ago and they are still going strong. Great vid.
Grey Ceramic is this name? Bcz I'm going to buy some pans. Thanks
@@natalieeclipse3202 Hi...the branding is very hard to read now on the pans, but looking at the Target website it is the 'Made By Design' series.
@@johnT5 thank you so much!😉
I would LOVE to see them do their testing on the 'as seen on tv' or the 'fad' pans like granite rock and copper cheff.. to see what the best of THAT bunch is! Great job Lisa.
I saw the copper colored pan and thought it might be the AMAZING one from the commercial.
@@starkcd my Copperware works great, little oil, non stick and lightweight and easy to wash. I had it for a year, use it daily
No point in testing known garbage. Those pans would fail the egg test pretty much out of the gate. I would give any of them 15 eggs tops before their super thin coating started cracking and sticking.
there's a reason those things are only seen in TV infomercials and here today gone tomorrow popup stores: they're universally garbage.
Same with all products in that category.
Not all of them are garbage. The Ninja blender, the Bravo XL air fryer, and the NutriBullet blender all work well. Having said that, there are similar appliances that either cost slightly more that are far more durable and/or better quality, and there are other appliances that are just as good but cheaper on Amazon or eBay.
Excellent review! Always appreciated the reviews Lisa!
This answers sooooo many of my pan questions.
I got a Greenpan recently. Holding up well so far! I'm impressed. Perfect for making handmade tortillas when the pan may rest a bit on high heat without any food in it.
Good to know. It's kind of an ugly pan, but hey--if it performs!
had mine for about 6 months now and they have not held up - worked well for about 3 months but as soon as you get a little bit of protein binding the non-stick goes out the window and I have spent hours trying to clean them per the manufacturer instructions and can never get it fully gone :(
Mine stopped being non-stick after a few months :/
Worked for a couple of month for me, but now everything but water, burns to the pan.
The worst pan I ever had.
All in all, I still prefer my cast iron pans. As long as I keep them well seasoned; they do a better job of doing everything than any nonstick pan that I have ever tried. Plus; they never wear out!
Then you never tried a good non-stick. They make a world of difference when it comes to delicate foods like eggs and fish. Cast iron is certainly better for everything else, though.
I agree, eggs and everything slides right out of my cast iron. It’s here hard to flip them sometimes because they slide around so much when I try and get the turner under them.
You can season clad pans for the same food release and enjoy much better heat distribution and less heft.
@@simioni I cook fish and eggs in my cast iron without issue. The main reason I like nonstick is because the pans aren't so heavy so it's much easier to flip the food around and manipulate it using the pan. It's much easier to do a Julia Child omelet when your pan doesn't weight 15 lbs. and you can actually shake it without destroying your range or developing carpal tunnel.
Try seasoned carbon steel pans, still relatively heavy but much lighter than cast iron.
I can't tell you how much I love these "gadget" videos from you guys! MOAR!
Fantastic info, I am now ordering one of the OXO pans. We tried a ceramic pan which initially worked well for potstickers, but after a year or two are now sticking significantly more than cast iron (which does well, but not nearly as well as Teflon).
What!! Why No footage of whacking them on concrete? So disappointed
Because ceramic is brittle, I have a feeling none would survive that torture test. It would be fun to watch, though.
True dat.
Always the most upsetting part of the skillet reviews. Especially for a ceramic user like myself.
If you cook your eggs on the sidewalk, then I guess bashing the pans on the sidewalk would make sense to show it
@@humanhelp3969 she did in an interview I just saw on youtube. :)
She did in an interview I just saw here on youtube. Sadly I wasn't able to paste the link here but search and you'll find it :)
Fun Fact: GreenPan actually manufactures Oxo pans.
Boycott evil China. Both oxo and greenpan are made in China.
@@screamtoasigh9984 it’d be impossible to never buy anything made in China. But I agree that buying large/simple items from the other side of the world is harmful, I’ve recently started buying Samuel Groves instead which are UK made.
@@weeksy79 if your mad at China making everything blame your government. They are the ones allowing your local business to go over seas.
@@angellover02171 Not really. Private business contracts with other business. Are you saying private business should be . . . REGULATED?
@@DonHermanDenver so you think that we could do business with foreign countries without treaties?
I got the house brand covered ceramic skillet from Target and I love it. It's slick as glass and cleans easily.
Lisa always does great reviews and presents the findings clearly.
@Amy P Seriously? I'm reading this 3 mos later. Wondering if the surface is releasing food just as well? How often do you use it? I've been thinking green pan, but if I can save serious bucks on a low budget winner, I'm all for it
@@kathyCSea That would be Bialetti--and it does NOT last more than a few months in my experience. (I'm almost as much of a "gadgeteer" as Lisa). NYT Wirecutter made a good environmental point: one good PTFE nonstick will outlast 3 or 4 of even the best ceramics...which will end up in landfills.
Best explanation and evaluation of ceramic pans I’ve seen.
Love my Green Pan! I've had it for around a year and a half, still just as nonstick as ever. I do baby it, though lol
I thought Lisa was wrong when she stated at 6:27 that the ceramic coatings are conductors. I always thought ALL ceramics were ALWAYS were insulators. After talking to an inorganic chemist friend there are ceramics that conduct as well or better than metals. Good job Lisa!
You are mixing up HEAT with ELECTRICITY. Ceramic is an insulator for electricity and was used for that YEARS ago - and is still used for that for OUTSIDE line, and high voltage lines.
many crucibles are made of ceramic, and they're used to melt metals, like gold, silver, etc.
They are insulators, of electricity.
Ceramics don't conduct electricity all that well. They don't really conduct heat all that well either. However, why Lisa said that Ceramic pans run hot is because they retain heat really well. With a traditional pan, I'll heat it a bit hotter than called for because of heat loss. With a Ceramic pan, crank it as hot as safe, and once it is at temp, lower it way down to maintain the heat in the pan.
@@Skavatar789 A crucible is pure ceramic, and inert. A "ceramic" pan's coating is thin, and actually a silicon-oil compound called Sol-gel. Silicon is a semiconductor.
After watching the video I decided to purchase the Kyocera ceramic pan with the higher sides, and I love it. Thanks for taking the time to evaluate the pans for your audience.
Hi! If I may ask, how is it holding up?
This is excellent information well presented. When I decide which 10" fry pan to purchase, it will definitely be an informed purchase. Thank you, Lisa, for the thoroughness of your analysis.
These are the reviews I like. Maybe I’m old-fashioned, but I just want the straight facts with no banter.
I have an 8" Green Pan ceramic that i use exclusively for eggs and it is superb. I love the weight of it too. Picked it up for about $40 on sale and i can't say enough good things about it.
It’s been a year. Is it still a good pan? Amazon reviews are not favourable and I was ready to buy.
@@nancycolangelo4648 yep used daily for eggs
Dont by swilling ceramic. I did at bed bath and beyond for $400 and after a month of use they all stick so bad and are very frustrating and tedious to clean. Wtf! What a fuckin joke hinkle shmincle
You and your team killed it, very informative,....... Thanks for sharing.
I am so glad she did a video on this I was wondering about everything she explained Thank You Lisa
I have a couple of Green pans, I’ve been using them for over a year and they are great. I cook a lot and I’m hard on my pans. They do hold up.
The only non stick pan I use is a 6" pan from Kirtland, it's my egg pan.
The other two frying pans I rely on are triple clad with no coating. Learning how to cook with standard pans is a curve but not an impossible one. Slow and low is the key. Deglazing at the end of cooking is the key to all that flavor and easy clean up. It works for me.
I put my last nonstick pan in the recycling bin a few months ago and haven't looked back. The health/environmental risks were a factor in choosing not to buy another one, but the real reason is I just knew that no matter what non-stick pan I bought, I was just going to throw it out and buy another one in a year or two anyway, so why not bite the bullet, spend $10 extra on a carbon steel pan, and just teach myself to cook eggs and fish in it. It took some tries, and I had to strip it down and reseason it twice, but I finally got the hang of it, and now I have an egg pan I'll never have to replace again. most of my other cookware is 3ply stainless, and a cast-iron skillet. All of it with lifetime warranties, and all probably will last the rest of my life.
I noticed my aunt cleaning a ceramic nonstick pan with some stuck-on sauce. I tried it myself and it seems to work better than soaking in hot soapy water: fill the pan about half-full (by depth) and add a handful (I use about a quarter cup) of baking soda, heat the pan to a rolling boil and remove from heat, allow the pan to cool. Rinse the pan and wipe it out, and it will be good as new, even with maple-sausage fond.
I converted to Green Pan last year and haven’t been able to go back. I have an old electric coil stove that’s very inconsistent with temperature and the ceramic suddenly made me feel like I was getting a true idea of the heat and could make temp adjustments on the fly. They did start to stick but a soak in hot water and a little dish soap makes it feel almost brand new again.
I bought a Paderno ceramic pan....its working well, but if I could afford it, I'd spring for a GreenPan......they seem to have the best "heft"....
I have 3 Green Pans that I picked up from Target last year. The one I use most often just started sticking like crazy. Hoping to to find some way of repairing it 😭
@@kmorri9 You'll have to do it every time you wash it, but buy a Mr. Clean Magic Eraser sponge (exactly the same as the Greenpan-branded ones for less than half the price). After you wash the pan out with soap & a soft sponge (not the green scrubbing side, not even on the "nonstic-safe" sponges), rinse it out, put in enough water (about 1/8") to cover the bottom, and heat over low heat to just below a simmer. Then don your rubber gloves and wipe thoroughly with the Magic Eraser. Dump out the water, give it another swipe, then dry with a paper towel and wipe with another paper towel on to which you've put a tiny bit of refined seed oil (canola, grapeseed, sunflower, safflower, peanut). Once cooled, wipe with another paper towel and hang to dry.
I really like this review. Every time I cook sole, I have to buy new shoes! Thanks Lisa!
She’s excellent. I love how she explains things. 👍
Brilliant review presented extremely well, thank you!
I subbed months ago because of this segment and Lisa.
I've been using a ceramic pan I got at Aldi's for 3 years. Nothing sticks to it and it cleans up very easy.
🦊 I started using ceramic pans for cooking eggs in Restaurants 7 years ago and never went back to traditional non-stick pans. This woman revealed her bias against ceramic pans within the first 30 seconds and should not have recused herself from this video. On my busiest day, I cooked 750 eggs between 3 pans - with a butter alternative - but non-stick pans are designed to be used with LESS oil, not NO oil as the host implies with her admission that she "failed" most pans because they couldn't cook a certain amount of eggs with no oil.
I have 3 well seasoned black cast iron pans and all do well with non stick. easy to clean and foods come out wonderful. It's hard to improve on a product that's been around for over 100 years !
I bought the oxo 12 in pan traditional about 4 months ago and still works perfect.
Mine's going on 4 yrs old--I use it for pancakes and skin-on fish fillets.
I can’t cook to save my life, but I love these equipment reviews.
I've had two Green Pans for many years and they perform like the day I got them ( perfectly ). I threw out all my other pans ( except the cast iron ) , and I have not run into any situation where I wasn't covered by these two options. I have purchased ( as gifts ) Green Pans for many family members and all but one was thrilled with them.... not sure what happened with the one nay-sayer, think they might have heated the pan empty too high on the eye. People always think I'm nuts about these Green Pans, but I use them, rinse them , wipe them out with a towel and store them; best non-stick out there for my money, bar none.
I just bought a green pan, hope they get the same result you have. It looks to be pretty good. I had not watch this video on comparing the pants when I got it. This was a great video and help me understand the pros and cons of the options out there.
Thank you all for the great work the the test kitchen does for us (me). I love watching and learning ;)
This channel is the the most scientific nerd channel I needed and I've looked for!! I love it! 💖
I hated my ceramic pan and tossed it after a few weeks. I'll keep my old pans, and my cast iron and my KitchenAid inductions.
Don’t really have an interest in these pans but I like Lisa’s reviews so much.
Thank you for the detailed comparison between ceramic and non-stick cookware.
Thanks!!l Love these reviews by Lisa!!
I just threw away a ceramic skillet after a disaster with some caramelized onions. Replaced with a commercial/food service grade Vollrath Wear-ever.. they are cheap on Amazon and the CeramiGuard II nonstick coating is amazing. Definitely not as nice as my All-Clad stainless stuff, but nonstick doesn’t last and I don’t feel guilty about throwing them away every 5 years if necessary. I’ve had the 12” (Z4012) model for many years without any problems or complaints and decided to replace the old ceramic skillet with the 10” version (Z4010) for $46.
Here is my 2-cents on frying pans..
The one in the video with the high sides would,probably be worse at browning anything (because the high sides hold moisture to steam the food). The highest sides might be good for something (I don’t know maybe cooking with more liquid so it doesn’t slide out of the pan).
Years ago I noticed all my non-stick pans became “stick” pans fairly quickly (even tho I was gentle with them). I’ve went on a kick to avoid non-stick coatings and plastic as much as possible.. I was cooking with cast iron for a decade..
NOW (fortunately) I love my SS.. My eggs don’t stick, but I use butter (I believe the health problems of trans fats have turned everyone against natural fats like butter). And I like the way butter tastes with my eggs..
I love my demeyere pans (not cheap tho), and I have confirmed the demeyere SS is more non-stick than regular SS (although I do use butter, and I will put a small spot of pecan oil or olive oil down before browning meat, but I’ve never wished I had a nonstick pan now.. The searing pan in this line is my favorite, its aluminum is thicker than any all-clad.. The sides of the seren pan are noticeably lower than other frying pans, supposedly some moisture can escape for browning (I have not tested it for browning, but I love the low sides for omelettes). I’ve never had to scrub.. The worst burnt on I did was fish skin that stuck; so I added a splash of water and some dish soap while,the pan was hot.. 30 min later it slid out with a paper towel. These pans do develop a haze (stain?), so once in a while I’ll put in a splash of vinegar into the dry pan, and use a non-scratch kitchen sponge.. it doesn’t need to be scrubbed hard like one would imagine, and it ends up looking shiny and new.
Clearly presented and very informative. Thank you!
Thank you. I'll be checking this out right away
I'm happy to see this because I was considering buying a ceramic skillet. Think I'll wait.😉
Thanks ATK!
I'd recommend learning to season clad (stainless), and not trust these people who didn't read directions (to season ceramic).
Thank you for testing these ceramic skillets. However I wonder about the skillets that are made of ceramic (all ceramic..not ceramic coated). Any thoughts on those,?
One of the most helpful and knowledgeable, ATK is the best resources.
Thank you for this, yours was one of the first reviews I looked at since my spouse loves non stick cookware, which I have some mistrust of. Your advice to not get these too hot seems key to longevity along with careful handling. I have seen many lesser pans come & go.
Nominating Lisa to lead us through the pandemic. Her work exemplifies an honest pursuit of truth and effectiveness.
🦊 "15 Days to slow the Spread" was issued 311 days ago. You obviously need professional help seeing as you not only believe that there is still a pandemic - you honestly believe there ever was one.
@@covfefox6381 easy cowboy. Let's keep it clean for our cooking chums.
You should try the "ELO pure ivory" from Germany. The best ceramic skillet I've ever used before I completely changed to carbon steel.
Agree 👌🏻 needless to say, anything German is the best🤷🏻♀️
@@Princetheone. Not really. I prefer DeBuyer pans because you'll get professional pans for a low budget. Perfect for home cooking!
@@MrLoris85all right i will try that one too tanx👌
Great presentation and explanation; so much so, that I'm convinced that it is just better for me to stay with my cast iron and heavy carbon steel seasoned pans; they're perfect for omelets, crepes, all sorts of fried eggs and all around sauteeing.
Very well explained & Informative ! Thank You America's Test Kitchen for Well done reviews !
I have the roughly $40 GreenPan and it’s been great. It’s easily over three years old without noticeable signs of wear. I don’t cook eggs dry as in the test so that moot to me as an indicator. Clean up has never been an issue. These folks are pros and I’m not. We have different expectations.
Looking at the Green pans. We use water in a stainless steel pan to warm up leftover brown rice, whole grain oats a lot. Would the Green hold up to this? Any insight? What do you use yours for? Thank you