The TRUTH about Ceramic Cookware

Does anyone have any recommendations for non toxic fry pan to cook eggs and dry hamburger?

This guy gives major Karen vibes

New ceramic 😂

I'll stick to my cast iron pots & pans, they work great for me and are both safer and more durable than all of these modern composite thingies.

Taylor Phinney really fell off

this has got to be the most American video ever. Never ever came across any of the maketing mentioned here or even the social media fads that are supposed to be taking over. However, in Europe these pans been around for decades (since 90s?) and they have for the most part replaced teflon because they're better at non-stick, and more durable, wear of less. And I;ve never seen any candy coloured sets like from this video, they're all just white on the inside and black or brown on the outside or just bare metal. Similarly priced to teflon, maybe a bit more expensive but with a great return in the utility for how long you can use them before you'd need to replace them, they're WAY MORE DURABLE and it's the main selling point lmao, contrary to the claims of this video. And nobody ever even heard of the environmental issues of teflon let alone cared about them, teflon is just incredibly crap at what it claims to be doing and ceramic actually does it really well. This video is so ridiculous on so many levels lol but I guess you Americans still use cast iron and swear by it for the most ridiculous reasons possible (as evident in this video) which to us went out of use well before I was born (basically when enamel took over) so well....

In term of learning more about the components and scientific meaning of it, I'd like to suggest you team up with Veritasium to give us more information. He's really good and knowledgeable, explains very well, and I think this kind of information sharing and figuring out would be right up his alley. The purpose of your channel I think would line up with his values as well.

Jesus Christ people just get an enameled Dutch Oven and a Cast Iron Pan. That'll cook 90% of every recipe you see and it worked for your ancestors for centuries and it costs you maybe $100 for all your cookware for decades.

Stainless is the true boss of materials imo (though cast iron is also great). Stainless is durable af, will last forever, is about as bomb-proof as a material can be, fairly lightweight when compared to cast iron, and I think it's sexy as well. The biggest downside is some people won't get over the learning curve (it has cooking nuances, but technique addresses most of them), and also it requires some elbow grease. However, almost 100% of the time, if you just soak your pan with soapy water for an hour or so, it will clean very easily. Use Barkeeper's Friend for the tougher jobs (which only costs a couple bucks for a large amount).

I knew it was BS from the jump. Just go with tried and true - a well seasoned cast iron pan or a stainless steel heavy pan with the oil already piping hot on it. Sometimes you have to scrape, but if done properly it's usually little to none.

You were good and skeptical, until you just believed that clay and minerals are 'safe'. Do you have any idea how many biochemical compounds exist in clay? EDIT: OH, they were the ultimate sponsor, weren't they?

The problem with cast iron is that it scratches the hell out of glass top stoves.

Careful with the cast iron.
Most of them, come from China now.

Cast iron seems to be pretty non-stick if you season it properly. And I used Visions cookware for a long, long time, but I recently had to move into a house that has an induction cooking surface and Visions doesn't work so well with that.

I'v used my Cephalon pan for over 10 years without scratching it once. They can last forever. So can Teflon pans if you don't overheat them, and only use plastic utensils.

Carbon steel also is a great choice too! ( basically the same as cast iron)

Every bit of ceramic cookware I had so far started to become sticky after four or five uses and total writeoffs after 10 or so

pure ceramic is interesting, but clay, minerals and water dont work in conjunction with induction

We need the governments to put a warning on the pans. The US is not invested in the health of its citizens so it does not regulate safely. People who do not understand cookware are most susceptible to this issue. Learn to season stainless and cast iron. My MIL has Le Cruiset and that finish also wore down, scratched and it had temperature limits she did not know of, she went to professional cooking school. Restaurants are potentially serving you this food. Look at what they use, what stands the test of time and safety. We have many mental, physical health issues. Consider toxicity tests, pan companies should be required to give free tests. Great video, have a relative who was gifted a set of unsafe cookware, none of them were aware.

I just want safe grill cheese is not much to ask for

A year out I'm entertained how the big shady companies started calling their stuff ceramic but reading the packaging shows it's just Teflon coating over crap ceramics. The worst of both worlds.

This is why i use stainless steel and glazed cast iron.

Cast iron Chad here...

I cook my omelettes in a cast iron pan. If you keep them properly, which means drying them up entirely before putting them away and that's it, they last forever.

everyone needs to watch your channel

Literally got an ad for this pan before the video started

nonstick isnt even nonstick everything sticks to it

Buy older Corning wear and be happy
Learn how to cook on them and enjoy

I just use cast iron and never have sticking issues. Butter/oil your pan people! lol

Also, many people act like seasoning is an ordeal, but it is literally as simple as spraying the pan with some spray oil and wiping it down after cleaning it. It's only a whole process if you're a pan-nerd.

Stainless steel can be cleaned from burnt mess to shiny by heating a little soapy dishwashing liquid plus a bit of water or heating white vinegar. A bit of swishing with a scrubby pad and you are all set. No hard choices there, except for vinegar and dish soap production . . .

I bought a ceramic pan which was very transparent about the other materials and rather cheap. Since I'm not very good at handwashing dishes the non-stick is really helpful, and since I knew most of the thigs mentioned here this video hasn't made me regret buying it.

Just use a tablespoon (or less if you know what you are doing) of oil in a seasoned cast iron skillet. It's a little hard but not really.

cast iron superiority forever

Wait a minute. Am I the only one here who deglazes the pan? Stainless steel pans leave residue, yes, but just add a bit of water/stock after you've cooked whatever you're cooking before you turn off the heat and the gunk just becomes a really tasty pan sauce.
As long as you preheat and add enough fat, you can even scramble an egg on it with very little residue.

FFS learn to cook on stainless steel or at least enameled cast iron.

I don't have TV and live ad free on the internet, so this is the first I hear of it.

Stainless steel, carbon steel, cast iron. Learn how to season and care. Each have their use case and they all last forever without future environmental impact. It isn't hard. ¯\_(ツ)_/¯

omg that little clip he puts in when he says heavy metals is priceless

Dude when you season a cast iron pan, you are creating an insane amount of chemicals that you end up inevitably breathing part of. And who knows how much of them come off the cooking surface into the food since you don't scrub it completely clean afterwards. Not to mention if you're sensitive to iron, the iron leaches out into the food also. It's about as not-safe as any other option, especially if the production quality of the metal is low.

bruh, I just got a ceramic fermenting crock ... what should I get instead then? A plastic bucket that's BPA?

Cast iron has always been my favorite - it's much easier to keep up even with seasoning. It's really no big deal to swipe on a bit of oil lol. And it's hardy you can boil some water in it and scrape with a sturdy metal spatula and get burnt bits off easily. Just oil it back up.

You might seem more credible if you knew the difference between silicon and silicone.

Honestly, just use seasoned cast iron or carbon steel. Not only is the seasoning non-stick, it is also literally made out of the oils you use to cook. Does it take a bit more effort to maintain? Sure. You know what else does? A body poisoned by years of consuming trace amounts of toxic chemicals.

I think the longevity of the ceramic pans is being greatly underestimated. I have a ceramic frying pan that I have had for years and while it may not be as non stick as it once was, I have never needed to scrub to clean it. I really don’t believe the only one year lifespan attributed to these cooking utensils

I'm allergic to nickel. Which is why I don't buy stainless steel. Something to think about for people that have a nickel allergy.

Stainless/Inox, cast iron all the way. F_ck off teflon!

Learn to cook in real pans. Stainless and Iron. I swear it can be done, ask real chefs….or me.

Team cast iron 4 life

I have to say my blue diamond pan have outperformed any Teflon pan of had in the past, they still look like new.