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Ceramic frying pans vs. nonstick or teflon frying pans

Discussion in 'TRIBE Main Forum' started by alexd, Apr 15, 2013.

  1. Bacchus

    Bacchus TRIBE Promoter

    anybody here saying cast iron is better, is clueless to the uses of ceramic.

    it's a completely different kitchen tool, and is similar to saying a serrated knife is better then a chef knife. they both have different uses!

    if you want to cook a great steak, sure your cast iron will be better. but, you're not going to use that pan if you want to perfectly pan fry a fish fillet while keeping the skin in tact. in fact, i would challenge anybody who thinks they can to do so.same goes with an omelette. not going to happen on cast iron.
     
  2. Bacchus

    Bacchus TRIBE Promoter

    this.
     
  3. alexd

    alexd Administrator Staff Member

    I was at Tap Phong or whatever that place is called on Spadina by Baldwin St.. You know the place - it is full of china and plastic bowls and bamboo steamers... They have a small side area in the store with commercial grade cookware, dishes, kitchen equipment, and I saw some really heavy duty ceramic pans in there. I am going to go back this week and see if I can get a good egg pan.
     
  4. LikeASweet

    LikeASweet TRIBE Member

    I have both cast iron and ceramic. I tend to use cast iron for meat and anything that needs a good seer. Also for things like cornbread, pizza and even cake...I use ceramic for everything else. Both are great and I have had no issues with sticking with either.
     
  5. Bacchus

    Bacchus TRIBE Promoter

    They have decent selection, but you can get better quality at a similar pricepoint from the Berghoff guy in the little "mall" (on Kensington Ave). Hes the main Berghoff supplier for Canada and has great prices on quality kitchenware
     
  6. djfear

    djfear TRIBE Member

    I have a ceramic coated cast iron pot, I will fry some eggs in it and see how it's different, though it may not be the same.
     
  7. alexd

    alexd Administrator Staff Member

    I have never heard of that mall place. Is it near the TD machine on Kensington just south of the cheese stores?
     
  8. Bacchus

    Bacchus TRIBE Promoter

    yep, on that same block. it's barely a mall, but more of a hallway with different shops (jamaican hair place, exile, and a few other small booths)
     
  9. AgentSanchez

    AgentSanchez TRIBE Promoter

    If you don't find one healthy butcher has them for ~$70
     
  10. awwnaw

    awwnaw TRIBE Member

    I don't think that's the same...? Yours sounds like its enamel coated... Like a Le Cruseuet Dutch oven. Or is enamel actually ceramic? Anyway my enameled cast iron is definitely not non stick. Just wondering what this ceramic coated cast iron is. Sounds like the best of everything.
     
  11. I_bRAD

    I_bRAD TRIBE Member

    Butcher selling a frying pan sounds like a money grab to me.
     
  12. I_bRAD

    I_bRAD TRIBE Member

    This is a great read if you want to learn about the properties of various cookware materials.
     
  13. alexd

    alexd Administrator Staff Member


    I read all that and now I am a cookware metallurgical expert! The only problem with the piece is that it is 10 years old and does not include information on the latest ceramic coatings for pans.

    I remember my Mom always wanting some nice heavy copper pans that had tin on the inside like you sometimes see in old Auberges in France. They were really expensive even back then and so she never bought them. I guess she could never convince herself or the old man to take that much money out of the household budget for cookware. She was an amazing cook and made fantastic meals with a set of WearEver heavy gauge aluminum pots and pans she got in Montreal when she married my Dad in the 1950s. I still have those pots. While battered and dinged, the pots still work fine.
     
  14. I_bRAD

    I_bRAD TRIBE Member

    It is 10 years old, but folks have been cooking for a while longer so I still think it's relevant.
     
  15. kirstenmeows

    kirstenmeows TRIBE Member

    $70.00 for a pan you're not convinced you need sounds a bit steep. Mine cost me $12.00 in the Winners clearance section - it was missing it's original box - and I absolutely love it (especially when making scrammies with cheese!). No, it won't last forever, but when it does need to be replaced I'll be quite willing to spend more for a higher end model (but probably not $70.00! :D).
     
  16. alexd

    alexd Administrator Staff Member

    Nanotechnology and lasers are sure to improve frying pan surfaces! baconpan
     
  17. AgentSanchez

    AgentSanchez TRIBE Promoter

    Nah man..... cheapest I'd seen it was $59 at the bay, and I think it was on sale.
     
  18. AgentSanchez

    AgentSanchez TRIBE Promoter

    When I bought it, it was the only non-stick option available to me as I had a love-bird. I had it for about a year and gave it to my ex when we split up.

    If you're someone who sees the value in a $150+ all-clad or cuisinox stainless pan, then $70 is absolutely well worth the money. Otherwise you're probably right.
     
  19. Bacchus

    Bacchus TRIBE Promoter

    The Berghoff guy has 9" ceramics starting at $35!
     
  20. Bacchus

    Bacchus TRIBE Promoter

    (those retail at $70+)
     
  21. AgentSanchez

    AgentSanchez TRIBE Promoter

    Sick!
     
  22. Bacchus

    Bacchus TRIBE Promoter

    yep!

    I bought two when i discovered the location.

    If anybody here does catering, or want to buy large amount of supplies for their home kitchen/business - he gives even more deals on large purchase amounts (offered me $800 of product for $500)
     
  23. R4V4G3D_SKU11S

    R4V4G3D_SKU11S TRIBE Member

    Whats the location?
     
  24. ravinjunkie

    ravinjunkie TRIBE Member

    Did you end up buying a cast iron, D? I am currently searching on the net. I can't wait to cook a steak!
     
  25. AgentSanchez

    AgentSanchez TRIBE Promoter

    Consider looking for an old used one - Griswold, I think, made millions of the damn things, and they're all still capable of being the best pan you own. AFAIK, Lodge is the only real player still in the cast-iron game, and their pans are made very cheaply. They long ago stopped machining/finishing the inside of the pan as a cost saving measure. If you look at the old Wagner or Griswold pans, their interior surfaces are generally rather smooth. I believe that a great seasoning on a very smooth cast iron surface will yeild a much better non-stick cooking surface than a rough pan with that has been similarly seasoned.

    If you go used though, be prepared that you may need to strip and re-season the pan, which is an easy, if time consuming process.

    Avoid Tap Phuong for cast iron....
     

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