A safe new coating for cookware

[Pointedstick]

In the spirit of:
http://gyroscopicinvesting.com/forum/ot ... e-concern/
http://gyroscopicinvesting.com/forum/ot ... -overload/


The best answer I can find is a coating called Greblon CK. It's starting to proliferate in the cookware market. The material is a totally inorganic ceramic, with no fluorine-based chemical treatments. The non-stick-ness comes from the non-porosity of the material, which is made using the sol-gel process, a pretty cool super-advanced ceramic casting method. It's basically the 21st century equivalent of enameled cast iron. Super nice to cook in; as non-stick as an old, well-seasoned cast iron skillet. The company that makes it also makes PTFE versions under the same name, confusingly enough, so if you're interested, the term to Google is "greblon ceramic".

[Libertarian666]

http://www.amazon.com/Textured-Ceramic- ... op?ie=UTF8

is a product that uses that coating. Apparently it is not always durable.

[dualstow]

Interesting. I had a ceramic pan by Aeturnum but I or my wife ruined it with high heat. It was great, nonstick while it lasted.
Maybe this Greblon stuff is better.
Remember, never feed your Greblons after midnight or they will turn bad.

[MachineGhost]

The best answer I can find is a coating called Greblon CK. It's starting to proliferate in the cookware market. The material is a totally inorganic ceramic, with no fluorine-based chemical treatments. The non-stick-ness comes from the non-porosity of the material, which is made using the sol-gel process, a pretty cool super-advanced ceramic casting method. It's basically the 21st century equivalent of enameled cast iron. Super nice to cook in; as non-stick as an old, well-seasoned cast iron skillet. The company that makes it also makes PTFE versions under the same name, confusingly enough, so if you're interested, the term to Google is "greblon ceramic".

Been using it for awhile.  It doesn't compare to Teflon at all.  So if you want a non-stick one for eggs, keep a Teflon pan just for that.

I wasn't aware non-stick was part of the low fat fad so people could cook without any fats.  I always use fats, nonstick or not.

And avoid textured pains.

[dragoncar]

The best answer I can find is a coating called Greblon CK. It's starting to proliferate in the cookware market. The material is a totally inorganic ceramic, with no fluorine-based chemical treatments. The non-stick-ness comes from the non-porosity of the material, which is made using the sol-gel process, a pretty cool super-advanced ceramic casting method. It's basically the 21st century equivalent of enameled cast iron. Super nice to cook in; as non-stick as an old, well-seasoned cast iron skillet. The company that makes it also makes PTFE versions under the same name, confusingly enough, so if you're interested, the term to Google is "greblon ceramic".

Been using it for awhile.  It doesn't compare to Teflon at all.  So if you want a non-stick one for eggs, keep a Teflon pan just for that.

I wasn't aware non-stick was part of the low fat fad so people could cook without any fats.  I always use fats, nonstick or not.

And avoid textured pains.

I've got some of the WearEver ceramic as a Slickdeal and they work just as well as teflon (better than equivalently priced), and better than my cast iron.  Thousands of amazon reviews agree with me too, so I'd have to say YMMV.