/ck/ - Food & Cooking

>>14454223
>non-stick
>no polymer coating
how exactly are you expecting this to go down

>>14454230
I dunno, I'm no chemist. I found some ceramic pans on amazon but all of them have shit reviews.

>>14454223
Cast iron, faggot

>>14454248
Creuset gets good reviews. Get that one.

>>14454419
That does look good. Where does enamel fall with it's non-stickyness compared to teflon, cast iron and stainless steel?

I've had one of these for over 2 years now and it's still going strong.

Just use steel you smegedditor

>>14454223
>cast iron is a pain in the ass
Ceramic is a good option, extremely easy to clean, no "hot spots"
Too bad you don't like cast iron, there's really nothing that compares to some nice, iron-blackened meat.

>>14454569
I imagine it's on par with teflon, and maybe it's better.

>>14454248
"ceramic" is just off-brand Teflon. It's still polymer.

>teflon
>unhealthy

Every ceramic coated pan I've tried has stopped being nonstick within 6 months, and they weren't particularly nonstick before.

Carbon steel is maybe a way to go, but yeah... you scorch it, it'll bulge. It needs seasoning like cast iron, so maybe that's a pain in the ass.

>>14454248
all the ceramic ones work absolutely GREAT right up until they don't. They will stop being non stick the moment they are not perfectly cleaned.

I want a new pan, one that won't make food stick
One that won't bulge in the middle
Or cast iron that feels feet, feet, feet thick
I want a new pan, one that won't be ceramic
One that won't make my food too dry
Or make my steak scorch too bad
One that won't make me nervous
Wonderin' what to do
One that makes me feel like I feel when I'm with you
When I'm alone with you

>>14454223
Look no further than the excellent De Buyer Mineral B 28cm Carbon Steel pan.

>>14456032
>carbon steel
>nonstick

>>14454223

>>14454223
You can make any stainless steel pan non-stick by applying layers of coconut or flaxseed oil and cooking it off.
https://youtu.be/1376ITxF1Oc

>>14456121
didn't you hear? he wants NO POLYMERS

>>14454223
Buy a higher end brand.
The bottom is thicker, the triple ply nicer metal under the nonstock will in fact matter to how long it will last before warping over flaking.

I like my Caphalon skillet, kind of a versatile one pot kind of menu meal, doubles as a higher sided "fryer" for keeping my stove free of any splatters, like ever, works a bit like a stir fry pan, and will hold an 5 pork chops or schnitzel or cubed steads, etc, a big family meal, or many batches of latkes or green tomatoes, and it cleans like a champ. It really is an everyday pan.

For general advice with nonstick, don't heat it up empty or unattended. Be ready to use it when you turn on the burner. Hot pan+cold oil, yes, but don't get it screaming hot empty without food it. Think 9, but not 10 on your knob.
Don't shock a pan while still hot, that's blacksmith forging 101. That's how the hot steel will flex a bit and then you freeze it.

Where do pans flake or fail first? Scorched spots, created when unattended mostly empty pans, or maybe cooking something very small that doesn't fill up the bottom well, like a grilled cheese sandwich in a pan that could cook 4 of them (buy a small size for small jobs). Warpage is also where the tempering and cold water shock moves the layers and allows peeling. And, finally, though guaranteed major brands actually put in their warranty pamplets that you can use metal utensils, and you can just about all of the time, you probably shouldn't push the envelope either. Buy an assortment of silicone firm and thin, thick and slotted, spoonulas that are soft, and some that are firmer, through in a soft wooden one too, just making sure you have one for the job and an extra, and then you (or someone stupid you live with) won't in a panic reach for a fork to flip something in your precious pans.

Pictured pan has been going 10 years, zero damage, and I likely use it 5 times a week.

>>14454569
>That does look good. Where does enamel fall with it's non-stickyness compared to teflon, cast iron and stainless steel?
It's about half as nonstick, and not likely as nonstick as a slick stainless. But, it holds heat like a champ, and the white color gives visual contrast. You see fond very well.
It requires more care.

>>14456156
I was just assuming he meant no synthetic polymers. I dunno though. I didn't think a natural polymer could even hurt you.

>>14454778
I was thinking of getting one of these. are there non-stick properties? and any special care to not fuck it up?

>>14454264
What a fucking worthless meme. Cast iron is heavy, takes forever to cool down, and cracks easily. Why do retards pay for cast iron when shit you can get from Burlington Coat Factory works so much better? Oh, right, becuase you're a hipster who thinks camp cooking involves bringing half your fucking kitchen into the wilderness. Fuck off.

>>14456289
Cracks easily? Did you buy the cheapest chink shit you could find at the flea market?

>>14454223
>cast iron is a pain in the ass
why? are you disabled or something?

>>14456289
wow, this is what it looks like to see a manchild erupt into a tantrum over something that scares and confuses him

>>14457360
He is afraid of the hot oil, let him live in his microwave food section.

>>14456289
>cast iron cracks easily
Fucking retard.

>>14454569
As >>14456192 said, it's not even close as good as a regular non-stick, but better than plain steel. You have to be extremely carefull with it so the enamel isn't crackling or splitting.

>>14456289
>cast iron
>cracks
Did you leave it outside in the rain then bang it on concrete? I dont even that would do it.

>>14457358
I tried to like cast iron but I'm a shit cook and often I'm very drunk when cooking. I ruined the seasoning for the 2nd time now. I don't want to deal with this.

>>14454569
>>14454835
Almost nothing is as good for non stick as high quality teflon. There's just other things are are almost as good with none of the cons like cancer and poisoning water supplies. That said, enameled cast iron really isn't all that great for non-stick, about on par with those stone pans. Carbon steel pans are pretty decent with the non-stick properties, but you do have to wind up cooking in a lot of oil for it to really work well. And OP didn't want to deal with cast iron and carbon steel is almost as much maintenance.

>>14456289