Any thoughts about Falk’s newest product?
I didn’t see any cleaning instructions. I’d be curious what they recommend for cleaning.
Tinned heavy copper makes more sense to me, but for things like eggs I use a carbon steel crepe pan.
Non-stick coatings do not last very long.
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I agree, but they imply that this one does. Who is affluent enough to drop a couple hundred on a pan that may (or may not) turn into a throw away? I guess they could wait and pay over three hundred.
I doubt it. The reason is that the durability of the nonstick (Telfon/ceramic) depends on the nonstick, not the copper or aluminum, and I don’t think Falk is the innovator of ceramic coating.
For what it worths, I read that Sol-gel is a little less durable than PTFE.
" Sol-gel ceramic coatings offer good durability, especially regarding hardness and high-temperature resistance. However, they are not as durable as PTFE coatings in all aspects, particularly when it comes to prolonged use and specific abrasions."
Seems like the proverbial “jump the shark” moment in cookware design. They must be all out of ideas. This one is clearly ridiculous.
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Maybe it is designed for use by people who are afraid of butter. I weep for them.
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I promised my daughters they wouldn’t have to change my diapers when I’m 90 so I’m drinking like a fish, eating omelettes every day, and smothering everything with butter.
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My omelette is rolled with Mexican cheeses in the middle and turned into the filling for a breakfast taco, served on a charred tortilla with salsa. I alternate daily with folded eggs, mixed with cream and cooked in butter, accompanied by an English muffin, loaded with more butter. I do not know which I like better, breakfast or the cocktail hour.
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Just occurred to me I’ll probably live to 110 if I keep eating this way!
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My thoughts? Here’s Eric Ripert tasting sauces. Not the Ripert of twenty years ago, either - an Instagram post from a few days ago.
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Red arrow is mine.
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Check out Le Bernardin’s page on X (Twitter) to see more of what they’re using.
Maybe their next offering will be to replace/refurbish the lining, sort of the 21st century equivalent to retinning. /s
I have 2 nonstick pans. Both cheap. When they go, they go. And mine last longer than usual, because I don’t use them that often. Ceramic is supposedly more fragile. Never owned one.
For everyone who would burn money on a ceramic-lined copper pan, use that money to buy really good butter. A lot of it. Over years.
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If the pan’s being non-toxic matters to you, I’d look elsewhere. So-called ceramic nonstick coatings like Sol-Gel may not have PFOA’s, but they do contain other organic and inorganic polymers and the coatings are fortified with substances like poly-zirconium oxides, poly-titanium oxides, and poly-aluminum oxides. Those metal nano-particles end up permanently embedded in various parts of the body, perhaps most concerningly, the brain. These are particles similar to those they used to put in Johnson & Johnson baby powder, which was proven to cause ovarian cancer in women just through topical usage. Also some of Sol-Gel’s technical spec pages redirect to the Teflon website. I suspect the company is another greenwashing situation.
On the old Chowhound, there was a fantastic post about how to season stainless steel pans so that they effectively have a non-stick coating by using salt and food-grade mineral oil and heating several times. Does anyone happen to have that post saved? It’s a much better solution than nonstick ceramic.
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Clarified butter and bring the heat = nonstick in stainless steel.
Restaurants are still going to use nonstick in various iterations. Too much riding on perfect presentation of very expensive ingredients.
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Give it up, folks. Non-stick that truly works, is truly durable and truly safe is but a dream. I’ll superheat my stainless and season my cast iron as best I can and live with my failures and successes as they come…
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A great plan for the home cook.
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