are coating of 'Thermolon' Ceramic Non-Stick Coating bad for you?

thinking about buying these pans

https://greenpan.com.au/collections/boxing-day-sale/products/cc006706-002-royal-2pc-cookware-sets-bronze-24-28cm?fbclid=IwAR2PWC4mFMI1Am8k1Or8W7hpCrGFKQLK7KDdFCPfSGregRp0pTL-eeP2EkU

specs: interior surface: Thermolon™ Infinity Ceramic Non-Stick Coating

material: Aluminium

  1. 1 month ago
    Anonymous

    I love ceramic. Since the base is aluminum, once the surface pits out, you'll have to throw them out though. I cook every day on mine and I typically get a year or two out of them. Don't use metal tools - melamine is OK though.
    I don't think ceramic is bad for you - it's earthenware.
    At AU$50 a pan, that's about as good a price as you can expect.

    • 1 month ago
      Anonymous

      I have a teflon pan. It's probably all bad for you. It probably all causes a little cancer. Usually the coatings are fine as long as you don't scratch them or leave an empty pan heating for too long. People used to smoke 2 packs a day and live with asbestos ceilings and lead paint on their walls and most of them turned out okay. I doubt a little coating will do you in. The microplastics will probably get you first anyways.

      should i just buy a stainless steel one? they seem to last longer despite being a bit pricey

      • 1 month ago
        Anonymous

        Everything fucking sticks to them. I never use my SS pan. Got some cast irons last year and fucked the first one up because I didn't know what I was doing seasoning it. The second one that I use every day now is great. No teflon, don.

        • 1 month ago
          Anonymous

          How do you duck up a CI so badly you have to throw it out? Did you fucking crack it?

          Stainless steel you need to heat the pan until water beads up when you drop water on it. Then a lot of oil, then food

          • 1 month ago
            Anonymous

            I haven't throw it out but I did use EVOO on it instead of vegetable oil. I'm guessing it's because of OO's higher smoke point and possibly didn't bake it long enough with oil coating but when I wipe it out after cooking there's like a film of nasty fats that come up every time. Once I start just trying to get that little bit of crud off more and more comes up until I'm fucking bringing the pan back to bare steel. I've really gotta scour it and start again

            • 1 month ago
              Anonymous

              EVOO has "impurities" in it like vitamins and minerals. Vegetable Oil is chemically stripped and distilled. Impurities like rust can also weaken the integrity of the seasoning. You have to make sure the surface is clean as possible before re-seasoning, so it doesn't keep flaking off.

            • 1 month ago
              Anonymous

              wait i have to use zog ass veg oil on cast iron??

              • 1 month ago
                Anonymous

                Only to season. You want a high smoke point oil, grapeseed oil. But for actual cooking you can use butter and animal fat.

              • 1 month ago
                Anonymous

                >grapeseed oil
                seed oil

              • 1 month ago
                Anonymous

                For seasoning the cast iron and building up a non-stick surface. Not for cooking.

              • 1 month ago
                Anonymous

                You can use cum instead

              • 1 month ago
                Anonymous

                You can use clarified butter or any animal fat that's purified/filtered. They just won't be as pure as Vegetable Oil.

        • 1 month ago
          Anonymous

          I haven't throw it out but I did use EVOO on it instead of vegetable oil. I'm guessing it's because of OO's higher smoke point and possibly didn't bake it long enough with oil coating but when I wipe it out after cooking there's like a film of nasty fats that come up every time. Once I start just trying to get that little bit of crud off more and more comes up until I'm fucking bringing the pan back to bare steel. I've really gotta scour it and start again

          If you want some fancy collectable cast iron check out goodwills or thrift shops and look for Griswald cast iron. It's cool to own part of history. Can condition it back to new. And will hold its value as a collectible.

          • 1 month ago
            Anonymous

            EVOO has "impurities" in it like vitamins and minerals. Vegetable Oil is chemically stripped and distilled. Impurities like rust can also weaken the integrity of the seasoning. You have to make sure the surface is clean as possible before re-seasoning, so it doesn't keep flaking off.

          • 1 month ago
            Anonymous
          • 1 month ago
            Anonymous

            Good luck finding griswald or other antique CI.. my $30 lodge works great. But it you want premium to with a Field, or stargazer, or if you can't be arsed to deal with seasoning buy enamelled CI

            • 1 month ago
              Anonymous

              I've flip shit on eBay. I've found around 10 pieces of Griswald in the year I was looking carefully. Unfortunately I sold them all. Wish I kept some. One was sweet sweet, had a lid and everything.

      • 1 month ago
        Anonymous

        I use a stainless steel pan for my fried eggs and I don't have any problems. If there's something stuck I just let some soat water sit in it for a couple of hours.

        • 1 month ago
          Anonymous

          You should really get a ceramic coated one for eggs. I use stainless steel pans a lot for cooking. But I use a ceramic coated non-stick one exclusively for eggs. Only way to do French omelettes too

    • 1 month ago
      Anonymous

      They once put uranium in it

      • 1 month ago
        Anonymous

        til those fucking gainz goblinz took it out

  2. 1 month ago
    Anonymous

    I looked up what it's coated with and they are pretty hush hush about it. They coat using an inorganic polymer they make from sand.
    The only one on top of my mind is polydimethylsiloxane, which is thermally resistant but a) will be less durable than Teflon and b) not much healthier either.
    Personally I wouldn't buy a product that tries to make a "healthier" or "greener" alternative if they are not 100% transparent on the composition of their product.

    • 1 month ago
      Anonymous

      this just stick to cheap and dirty carbon steel if you can find it made with reasonable purity metal. The seasoning process is just polymerizing fat to metal so if all things go well it shouldn't even touch the steel.

    • 1 month ago
      Anonymous

      Bro, glass is an inorganic polymer made of sand. Dont get too in the woods about it. Ceramic is better than teflon

  3. 1 month ago
    Anonymous

    Stainless steel and cast iron

  4. 1 month ago
    Anonymous

    Just buy cast iron and remember to season it.
    Job done

  5. 1 month ago
    Anonymous

    Wait are stainless steels really that bad? I wanna switch my non stick pans to those. I feel like my non sticks doesnt heat up well

    • 1 month ago
      Anonymous

      Stainless steel are great you just have to learn to cook with them: similar to cast iron. The people who have issues with them are brainless mongs. Top tier chefs live off their stainless steel, copper, and cast iron cook ware

    • 1 month ago
      CIfag

      So I just cooked in my SS because this thread made me wonder if it was actually as bad, sticking-wise, as I remembered. Yes. I had to use a silicone spatula to scrape the entire bottom out and then had to let soapy water soak and use a hard bristle brush to clean it.

      Stainless steel are great you just have to learn to cook with them: similar to cast iron. The people who have issues with them are brainless mongs. Top tier chefs live off their stainless steel, copper, and cast iron cook ware

      >learn to cook with it
      nobody accused CI of being convenient but even it is a fucking breeze compared to SS

  6. 1 month ago
    Anonymous

    >ceramic
    Not really. Just clever marketing.

    Acceptable cooking surfaces:
    - cast iron
    - carbon steel
    - glass

  7. 1 month ago
    Anonymous

    Are there still retarded morons that don't use just cast iron and steel pans?
    You have to be extra careful with coated shitpans and they still last only few years, still give you cancer and alzheimers and are gay as fuck.

    • 1 month ago
      Anonymous

      It really makes no sense. If you look at any professional or even amateur chef, it's always stainless steel and cast iron. Then normies go out and by non-stick teflon shit.

      • 1 month ago
        Anonymous

        idiots love their garbage

      • 1 month ago
        Anonymous

        Mexicans keep 5+ pans with teflon completely obliterated in their ovens and dishwasher.

  8. 1 month ago
    Anonymous

    I prefer my cast iron, the lady uses ceramic due to the weight. I won't use a pan I can't take off the stove then put in the oven

    • 1 month ago
      Anonymous

      What about french omelettes? This is the GOAT egg recipe. I need a ceramic non-stick for this alone.

      • 1 month ago
        Anonymous

        Check'd, my seasoning is pretty good but nowhere near the ceramic, I don't tend to cook delicate foods either. Right tool for the job I suppose. The ladies ceramic is so unnaturally smooth oil forms beads and rolls around like water on a repellent surface, can't argue with it. But searing, to baking, and acting like a Dutch oven from roasts to baking bread I love the CIs versatility-- and you can kind of abuse the surface.

        • 1 month ago
          Anonymous

          Shit. I never even thought about using it as a dutch oven. Thanks, anon, gotta order a lid now. When I bake bread/bagels I usually throw my biggest CI in the bottom of the oven during preheat and drop ice on it when the dough goes in. Keeps that shit steamy

    • 1 month ago
      Anonymous

      It’s great for beating her with, too, amirite?

      • 1 month ago
        Anonymous

        Definitely suffers on and attacks per round basis, but when it hits, it's over.

  9. 1 month ago
    Anonymous

    Enjoy your Alzheimer's.

  10. 1 month ago
    Anonymous

    If you go SS remember that they leak chromium and nickel (amount depending on exact steel composition so check that). Acidic food is especially bad. The impact can be reduced somewhat by cooking and cleaning them a number of times. Still probably better to use a different pan for tomato juice and similar stuff.

    Also regarding stuff sticking in the pan, just get steel wool. With a bit of warm water and dish washer everything should come off easily. I once even read that if you do whatever it is you do to get fond is super great for cleaning out the pan but I never tested it and don't remember any thing more.

    • 1 month ago
      Anonymous

      >regarding stuff sticking in the pan, just get steel wool
      Just don't use too high temperature and it will not stick.

    • 1 month ago
      Anonymous

      Do not use steel wool on steel retards. It will scuff and scratch. Just use white vinegar. Let it sit on the pan for a few minutes literally all u need

  11. 1 month ago
    Anonymous

    Hey gays, take yourself to your local TJMAXX, ROSS DRESS FOR LESS AND BURKES OUTLET.

    Go to home goods. Find black "CALPHALON" tag hanging off pans.

    Grab their stainless steel pots and pans. Very cheap and great construction. This wont give you blood aids or whatever you get from teflon.

    While youre at it, replace EVERY SINGLE PIECE OF NONSTICK COOKWARE with stainless steel. This includes air fryer baskets, utensils, pots, pans and any other accessory.

  12. 1 month ago
    Anonymous

    Cast iron is for ledditor "r/masculinity" bullshitters. Yeah, cooking is real manly but I digress. Stainless steel does the same thing for you as cast iron and you don't have to treat it like a baby, unlike cast iron.

    • 1 month ago
      Anonymous

      >piece of solid iron
      >treat it like a baby
      The retarded reddit fag here is you, and you don't realize it.

      • 1 month ago
        Anonymous

        I forget to season my CI pan and she cooks like a dream. Deglazing does the trick, and it's great forearm work the pan being quite heavy. Best 10 bucks I ever spent from a thrift store.

        >t. microwave man

        Cast iron is both more non-stick and has greater thermal mass than stainless steel. Conversely, stainless steel is much better for cooking things that require deglazing, such as searing scallops followed by a wine deglaze, or braising/sautéing acidic stuff (tomato-based stuff, most commonly), or reductions.

        Do you even cook, you donut?

        Bros, I love the way a well seasoned cast iron pan looks. Every time I see one in a thrift shop I want to buy it and recondition it to like-new condition. I have a Kamado Joe grill I can season them in easily without smoking up my home. Should I do it?

        • 1 month ago
          Anonymous

          Absolutely. You've just inspired me to re-season mine again tomorrow. Enjoy!

    • 1 month ago
      Anonymous

      I forget to season my CI pan and she cooks like a dream. Deglazing does the trick, and it's great forearm work the pan being quite heavy. Best 10 bucks I ever spent from a thrift store.

    • 1 month ago
      Anonymous

      >t. microwave man

    • 1 month ago
      Anonymous

      Cast iron is both more non-stick and has greater thermal mass than stainless steel. Conversely, stainless steel is much better for cooking things that require deglazing, such as searing scallops followed by a wine deglaze, or braising/sautéing acidic stuff (tomato-based stuff, most commonly), or reductions.

      Do you even cook, you donut?

  13. 1 month ago
    Anonymous

    can I just use beef tallow to season

    • 1 month ago
      Anonymous

      The higher the smoke point of the fat/oil is the better. This is why grapeseed oil is often used.

      • 1 month ago
        Anonymous

        well I just searched and apparently they have the same smoke point of 420 degrees fahrenheit, I have coconut oil too but that is 350f

    • 1 month ago
      Anonymous

      You don't have to season your pan at all. Seasoning is a natural result of cooking with it.

      When I started using cast iron I bought into all that caring for it nonsense. Then I accidentally lit my pan on fire and half the seasoning burned down to bare metal. I kept cooking on it and it's fine.

      You just add fat to the pan and cook in it. Don't worry about anything. It's just a solid piece of iron that you get really hot and cook on. The cast iron care must be a psyop by the nonstick pan industry to make their delicate pans that can't handle metal utensils seem like less of a hassle. Cast iron doesn't require any care at all.

      • 1 month ago
        Anonymous

        That's what I'm doing now, it's a lodge pre seasoned but I tried to get all of that off when I bought it because it's vegetable oil. Eggs do stick a little but not so much as my stainless steel pans. I was thinking of trying to season or just get a lid and throwing a little water in right at the end

        • 1 month ago
          Anonymous

          >Eggs do stick a little
          pans too hot for the eggs, i crack them in when the pan is just too hot to touch and let them warm up with the pan to a mild heat, then flip and turn the pan off when the whites are cooked.
          Usually perfect every time if I dont fuck up the flip

  14. 1 month ago
    Anonymous

    Cast iron requires too much oil. Enjoy being a lardass

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