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[QUESTION] Ceramic coated nonstick pans
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this post was submitted on 12 Nov 2023
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Ceramics also can't get super hot and the coating will break down with repeated high heat. Your Teflon pans will outgas and poison you and high temperatures, so it's not only bad for the pan but just a bad idea overall to use them high heat. If that's your typical cooking scenario, then switch to ceramic.
If you're doing lots of high heat and transfer between oven and range, you can't really beat solid metal or a cast iron.
Almost all the ceramic coated dishes you buy in the lower price range are the same. Blasting ceramic powder via plasma onto metal. As long as the application was done properly, which it probably is unless you're buying factory rejects, it'll last the same and act the same. They also get very heavy which may be a concern as you try to strain gallons of pasta water out.
I like them, but they aren't for everyone.
Yeah, this is what I meant by "not so great" for high heat applications. I use my carbon steel pan for that sort of stuff, but thought it would be nice to try ceramic if that worked well for it, too (which it sounds like it's not the case). Thanks for the in depth reply!