Is it truly non-stick and durable? I’m trying to choose between Caraway and GreenPan for everyday cooking—things like curries, frying, oven baking, and daily meals. Long-term quality and safety are really important to me. Any recommendations?
I picked up one of these “Red Copper” pans at Goodwill – just to see what all the fuss was about.
Surprisingly, I really like it. It works on my induction hob, controls the heat nicely, and can go into the oven for “finishing off” certain items. As far as non-stick, I do put a small dab of oil in it.
The best part is clean up. If something did burn or stick to the bottom, a short soak with water and everything loosens right up. Then into the dishwasher for final clean and sanitize. It’s been a great little “work horse” for my day to day cooking. So much so, I’ve been collecting various sizes when I see them at Goodwill.
As a disclaimer, when I cook outside on my rocket stove I will use my cast iron skillet. I don’t trust the “Red Copper” pan to handle the extreme high heat of a rocket stove or campfire.
As a side note – Welcome to the forum!!
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I was just thinking of this article too. OP, if you don’t want to read through the article, the short summary is that it’s unknown of possible health risks right now, in part because many ceramic cookware brands are using true ceramic. Definitely worth reading it through and making your own risk assessment.
I too looked into ceramic cookware, but didn’t jump only because I didn’t truly need a new pan yet. Not ruling them out, but will be looking for more information before making a purchase. The positive experience from some of the users so far is helpful!
I don’t believe for a second ceramic is nontoxic. It looks cleaner than old nonstick pans and often has nice colors and design. Also it doesn’t peel like old teflon or smell when it burns but it’s manmade and the nonstick wears off, you simply don’t see it…but you’re likely consuming it. Compared to black-gray teflon, ceramic appears safer, doesn’t shed but that doesn’t mean it’s safe. A lot of it seems to be visual perception, not science. You can get non-stick results with cast iron and carbon steel but it does involve maintenance but they’re not expensive.
without exception I have encountered. . . .
all the “ceramic” stuff is “proprietary” - aka NOT gonna’ tell you
not a whole lot different from “Swiss Diamond” who proclaimed they were Teflon free!!!
. . . . because they used PTFE , and not the trade name “Teflon” . . .
since none will publicly disclose the detail - one can properly assume ‘they’re hiding something’
Oops, missed the editing window. That should read “many ceramic cookware brands AREN’T using true ceramic.”
