Ceramic Vs Nonstick Skillets: Which Is Better? | Gear Heads

Summary

This video explores the pros and cons of traditional Teflon non-stick skillets versus ceramic alternatives. Traditional Teflon pans are highly effective but come with health concerns if overheated. Ceramic pans, made from a glass-like material, offer a safer option but may not perform as well or last as long. The video includes detailed testing results, tips for maintaining pan longevity, and advice on which option might suit different cooking needs. Viewers are encouraged to weigh performance against safety when choosing between the two.

Takeaways

• 🍳 Non-stick skillets are popular due to their affordability, ease of use, and cleanability.
• 🔥 Traditional non-stick coatings, such as Teflon, have health concerns when heated excessively.
• 🌟 Ceramic non-stick alternatives have improved over time and offer a safer option without PTFE.
• 🥚 The 50-egg test is a method to evaluate the non-stick performance and durability of a pan.
• 🛠️ Quality non-stick coatings can vary significantly; multiple layers provide better performance.
• 🏷️ When choosing a non-stick skillet, look for a slick coating, gently sloped walls, lightweight design, and a broad cooking surface.
• 🍽️ Preferred features include stainless steel handles for durability and a cooking surface diameter of nine to 10 inches.
• 🚫 Avoid overheating non-stick pans, as it can release harmful fumes; do not exceed 500 degrees Fahrenheit.
• 👨‍🍳👩‍🍳 For safety, use caution with non-stick pans, including proper ventilation and avoiding empty pan heating.
• 🛒 GreenPan's ceramic non-stick skillet stands out for its performance and durability among tested models.
• 🔍 Ceramic non-stick pans may run hotter than traditional ones, requiring adjustments in cooking techniques.

Q & A

Why are non-stick skillets popular?

Non-stick skillets are popular because they are often inexpensive, easy to use, and very easy to clean.

What is the primary concern with traditional non-stick coatings like Teflon?

The primary concern with traditional non-stick coatings is the potential health issues when the pans are heated past a certain point, causing the coating to emit harmful fumes.

What is PTFE and why is it used in non-stick pans?

PTFE, also known as polytetrafluoroethylene or Teflon, is a slick substance used in non-stick pans because it is hydrophobic and oleophobic, meaning it repels water and oil, making it highly effective for non-stick cooking.

How many layers of PTFE coating can be applied to a non-stick pan, and what does this affect?

The number of PTFE layers applied to a non-stick pan can range from one to five, depending on the desired quality. More layers typically result in a slicker surface and better non-stick performance.

What are some key features to look for when shopping for a non-stick skillet?

When shopping for a non-stick skillet, look for a super slick non-stick coating, gently sloped walls, a lightweight design, a generous cooking surface, and durable stainless steel handles.

What is the recommended temperature limit for using non-stick skillets to avoid health risks?

To avoid health risks, it is recommended not to use non-stick skillets at temperatures above 500 degrees Fahrenheit and to set the oven no higher than 450 degrees Fahrenheit.

What is the 'canary in a coal mine' reference in the script about?

The 'canary in a coal mine' reference is about the fumes emitted from overheated Teflon, which can be deadly to pet birds and is a warning sign of potential health hazards for humans as well.

How can you maintain the non-stick quality of a pan over time?

To maintain the non-stick quality, avoid using non-stick sprays, metal utensils, and abrasive cleaners. Hand wash the pan with soap and water, and occasionally apply a thin coat of vegetable oil to the warm pan and buff it off.

What are ceramic non-stick coatings made from, and what is their main advantage over PTFE coatings?

Ceramic non-stick coatings are made from a glass-like material derived from beach sand. Their main advantage is that they do not release toxic fumes even at high temperatures, unlike PTFE coatings.

What are some drawbacks of ceramic non-stick coatings compared to traditional PTFE coatings?

Ceramic non-stick coatings are generally less non-stick and less durable than PTFE coatings. They are more brittle and can develop surface cracks more easily, which can lead to food sticking and further degradation of the coating.

What is the main difference in heat conduction between ceramic and PTFE non-stick coatings?

PTFE acts as a thermal insulator, slowing the transmission of heat from the pan to the food, while ceramic coatings conduct heat more quickly, potentially requiring adjustments in cooking temperature or time.

Outlines

00:00

🍳 The Popularity and Health Concerns of Non-Stick Skillets

Non-stick skillets have long been popular for their affordability, ease of use, and ease of cleaning. However, there are growing concerns about the safety of traditional Teflon non-stick coatings, especially when heated above certain temperatures. The script introduces the idea of comparing traditional non-stick pans with ceramic alternatives to help viewers decide which is the better option.

05:01

🛠️ How Traditional Non-Stick Pans Are Made and Tested

Traditional non-stick pans are typically made by coating aluminum pans with PTFE (Teflon), a highly slick substance. This paragraph explains how these coatings work, their hydrophobic and oleophobic properties, and their effectiveness in cooking delicate foods. It also discusses key features to look for in a non-stick skillet, such as slickness, wall slope, weight, and handle material. Testing involved frying eggs up to 50 times to assess the durability of the non-stick coating. Concerns about PTFE's safety, particularly when overheated, are highlighted, along with tips for safe usage and maintaining the pan's longevity.

10:04

🌡️ Safe Use and Maintenance of Non-Stick Skillets

This section emphasizes the importance of using non-stick skillets safely, such as avoiding overheating and using oils or butter to prevent reaching dangerous temperatures. It provides tips for maintaining the non-stick quality of the pans, like avoiding non-stick sprays, metal utensils, and abrasive cleaners. Proper cleaning and storage practices are also discussed to extend the lifespan of non-stick pans. The script notes a trend towards discontinuing traditional non-stick pans in favor of ceramic alternatives due to health concerns.

🍶 Ceramic Non-Stick Cookware: A Safer Alternative?

Ceramic non-stick cookware is presented as a safer alternative to traditional non-stick pans. Made from a glass-like material derived from beach sand, these pans do not emit toxic fumes, even at high temperatures. However, they are less durable and can develop surface cracks over time, which may affect their non-stick performance. The section reviews the testing of ceramic pans, highlighting the GreenPan as a top performer among the tested models. It also discusses the trade-offs, such as the need to adjust cooking techniques due to ceramic pans' higher heat conductivity.

🔥 Cooking with Ceramic Non-Stick: Adjustments and Considerations

This final section provides guidance for using ceramic non-stick pans, emphasizing the need for careful heat management due to their higher heat conductivity compared to PTFE-based pans. It advises following visual cues and instincts while cooking, and reiterates the importance of avoiding metal utensils, abrasive cleaners, and dishwasher use to prolong the pan's durability. The script concludes by recommending ceramic pans for those seeking peace of mind regarding safety, while acknowledging the slight trade-off in durability compared to traditional non-stick pans.

Keywords

💡Non-stick skillets

Non-stick skillets are cooking pans with a surface that prevents food from sticking, making them easy to use and clean. They are central to the video's theme as the main subject being discussed and tested for safety and performance. The script mentions that non-stick skillets have been popular due to their convenience but also raises health concerns about traditional Teflon coatings.

💡Teflon

Teflon, also known as polytetrafluoroethylene (PTFE), is a slick substance used as a non-stick coating on many pans. It is a key concept in the video because it is the traditional non-stick material that has raised health concerns, especially when heated excessively. The script discusses the properties of Teflon and its potential issues when heated past a certain point.

💡Ceramic non-stick

Ceramic non-stick refers to cookware with a non-stick surface made from a ceramic material, often derived from beach sand. It is a significant concept in the video as an alternative to traditional Teflon coatings, offering a potentially safer option for consumers who are concerned about the health risks of PTFE.

💡PTFE

PTFE, or polytetrafluoroethylene, is the chemical name for Teflon. It is highlighted in the script as part of the class of chemicals called PFAS, which are known for their non-biodegradability and potential health risks. The video discusses PTFE in the context of its use in non-stick coatings and the safety concerns associated with it.

💡Overheating

Overheating is a critical concept in the video, referring to the potential danger of heating non-stick pans to temperatures that cause the coating to emit harmful fumes. The script warns against using non-stick skillets at temperatures above 500 degrees Fahrenheit and emphasizes the importance of safe cooking temperatures to avoid health risks.

💡Hydrophobic and oleophobic

These terms describe the properties of non-stick coatings, meaning they repel water and oil, respectively. This is important in the context of the video because it explains why non-stick coatings are effective at preventing food from sticking to the pan surface. The script mentions these properties when discussing the manufacturing process of non-stick pans.

💡Induction compatible

Induction compatibility refers to the ability of a pan to be used on an induction cooktop, which is a type of cooking appliance that uses magnetic fields to heat the pan directly. In the script, it is mentioned as a desirable feature for some non-stick skillets, indicating that they can be used on various types of stoves, including modern induction cooktops.

💡Non-stick degradation

Non-stick degradation refers to the process by which the non-stick surface of a pan loses its effectiveness over time, usually due to wear and tear. The video script discusses this concept, noting that all non-stick coatings will gradually lose their non-stick properties and providing tips on how to prolong their lifespan.

💡Ceramic material

Ceramic material, derived from beach sand, is used in the manufacturing of ceramic non-stick coatings. It is a key concept in the video as it represents a different approach to non-stick cookware that does not involve PTFE. The script contrasts ceramic material with PTFE, highlighting its safety at high temperatures and its increasing quality in newer models.

💡Thermal insulator

A thermal insulator is a material that slows the transfer of heat. In the context of the video, PTFE is described as a thermal insulator because it slows the transmission of heat from the pan to the food. This is an important concept when comparing the heat distribution of traditional non-stick pans with ceramic non-stick alternatives.

💡Safe cooking temperatures

Safe cooking temperatures refer to the recommended temperature range for cooking with non-stick pans to avoid releasing harmful fumes from the coating. The script emphasizes the importance of maintaining safe temperatures, particularly when using traditional non-stick pans, to ensure the health and safety of the cook.

Highlights

Non-stick skillets are popular due to their affordability, ease of use, and ease of cleaning.

Health concerns exist about traditional Teflon non-stick coatings, especially when overheated.

Ceramic non-stick pans have been retested recently, with some showing significant improvements.

Manufacturers use PTFE (Teflon) as the primary non-stick coating, known for its effectiveness in preventing food from sticking.

Traditional non-stick pans are ideal for cooking eggs, stir fries, and delicate foods due to their slick surface.

Top traditional non-stick brands include OXO, All-Clad, and Tefal, with some models being induction compatible.

Key factors to consider when buying a non-stick skillet include non-stick coating quality, gently sloped walls, lightweight design, and a generous cooking surface.

Stainless steel handles are preferred for their durability, heat resistance, and ease of cleaning.

Traditional non-stick skillets are safe if used correctly, avoiding overheating and using the proper cooking fats.

To prolong the life of non-stick pans, avoid non-stick sprays, metal utensils, and abrasive cleaning tools.

Ceramic non-stick pans are an alternative to Teflon, made from glass-like material derived from beach sand, and do not emit toxic fumes.

Ceramic pans are generally less durable and less non-stick than traditional Teflon pans but offer peace of mind regarding chemical exposure.

Ceramic non-stick surfaces run hotter than traditional non-stick, requiring adjustments in cooking temperature and technique.

GreenPan was highlighted as the top-performing ceramic skillet, excelling in non-stick performance and design.

Future trends indicate a shift towards more ceramic non-stick options in the market, driven by consumer demand for safer alternatives.

Transcripts

- For years, non-stick skillets

have been among the world's most popular pans.

They can be inexpensive, they're easy to use

and they're super easy to clean.

- But there are health concerns

about the traditional Teflon non-stick coating

on these pans, including potential issues when heating them

past a certain point.

(upbeat music)

- We've tested ceramic non-stick alternatives

a number of times over the years,

and most were just not impressive.

But recently, we retested ceramic pans to see

how newer models compare.

- Are traditional non-stick pans actually unsafe?

Are ceramic models just as good at being non-stick?

We're gonna take a look at both options

so you can decide which to buy

- First up, Lisa, with our review

of traditional non-stick skillets.

(upbeat music)

- To make a pan non-stick,

manufacturers usually take a plain aluminum pan

and apply coatings of a very slick substance

to the inside of the pan.

That substance is called PTFE or polytetrafluoroethylene.

It's better known as Teflon.

And it was discovered in the 1930s.

Manufacturers spray the coating onto the pan

and they bake it to dry.

And they can do anywhere from one to five layers

depending on the quality they want.

Now these coatings are hydrophobic and oleophobic,

meaning they repel water and oil.

At this point, it's the most effective non-stick coating.

Non-stick pans work really well for eggs, stir fries, fish,

or delicate cooking.

Now this is our ATK recommended winning pan from OXO.

And while it's been our favorite for a while,

we also really like models from All-Clad and Tefal.

In fact, both of these are induction compatible

while the OXO was not.

Both of these pans are also highly recommended.

Now, over the years, we've tested more than 20 brands

of traditional non-stick skillets.

When you're shopping for a non-stick skillet,

there's a few key things to look for.

First, you definitely want a super slick non-stick coating

and they are not all alike.

It's like if you hired your brother-in-law

to paint your house, or you got a professional company.

They will put one coat on or multiple coats

and you can't tell by looking at it.

That's why we tested the coatings of both traditional

and ceramic non-stick pans really thoroughly.

First, we fried eggs without any fat

one after another up to 50 eggs or until they stuck.

We repeated that test at the end of all

of our other cooking tests

so that we could see if the non-stick coatings

degraded with use.

The good news,

all of the traditional skillets aced those egg tests.

They arrived slick and they stayed that way.

The next thing you really wanna look for

are some basic things about skillets.

You want gently sloped walls.

The best pans had walls that were just tall enough

to contain food and sloped at an angle that made it easy

to toss food around without spilling it over the sides.

Some of the models we tested had two short walls

and that made for messier cooking.

You want a pan that's lightweight.

These are not hefty cast iron skillets.

We expect them to be light enough to pick up with one hand

and to maneuver easily around the kitchen.

Our favorite 12-inch models weigh about 2 1/2 pounds.

You want a generous cooking surface.

Now in the United States, skillets are sold as 12-inch,

10-inch, or eight-inch,

but those measurements refer to the diameter at the top

of the skillets from rim to rim.

When the wall sloped down to meet the bottom of the pan,

the size of the actual cooking surface can vary a lot.

Now we found that a cooking surface diameter

of nine to 10 inches gave us the right amount of room.

And that's great if you're preparing food

for up to six people, but sometimes even for two.

You need room for food to spread out and brown,

not pile up in steam.

We prefer stainless steel handles.

These are always better on skillets

than silicone-coated handles.

They're more durable, they're more heat safe,

and they're easier to clean.

In our testing, our favorite traditional non-stick pans

aced all of our tests

and they met all these pan design criteria.

They work perfectly, but are they safe to use?

PTFE is one of a class of chemicals called PFAS,

which is sometimes called "forever chemicals"

'cause they don't biodegrade easily in the environment.

They also are linked to some serious health concerns.

The experts we talked to said that it isn't clear

that the chemicals and the coatings migrate

to your food when you cook.

They said it's more likely that most

of what they call the smaller mi gradable chemicals

were vaporized when the coating was applied at the factory.

The bigger worry is overheating the pan

because that causes the coating to emit fumes,

and these are not good for you.

In fact, Teflon even has a page called "Teflon

and Bird Safety" because the fumes can kill pet birds.

Now back in the old days, coal miners would take caged birds

into the mine and if the bird died, it was a warning

to get the heck out there

'cause bad gases or other airborne dangers are happening.

There's even an expression

that something's a canary in a coal mine,

which is a sign of a bigger danger.

If it's not good for birds, it's not good for you.

So don't broil or use non-stick skillets

at temperatures above 500 degrees.

If you do use it in the oven, set the oven

to no higher than 450

because the oven will cycle up and down.

Don't heat an empty non-stick skillet.

We always recommend heating any non-stick skillet with oil

or butter in it because those fats will smoke

at lower temperatures like around 350

or 400 degrees depending on the type of fat.

And that's well before that pan can get dangerously hot.

In our egg test where we don't use any fat,

we drop the egg in when the pan hits 350 exactly.

So when you're cooking with non-stick,

turn on that hood fan, crack a window,

and if you keep the pan at safe temperatures,

you should be fine.

The other key thing to know about non-stick

is that it will always gradually lose its non-stickness.

So we have some tips for how to make it last.

First, and very counterintuitively,

never use non-stick sprays in a non-stick pan.

As you heat the pan up,

the lessen in the non-stick spray sticks to the pan,

it builds up and the pan will actually become

more and more sticky over time.

Don't use metal utensils.

Now metal spatulas and spoons

can scratch up the non-stick coating.

Years ago, a big concern

was that once you scratch the non-stick,

it flakes up like paint chips and gets in food

and they really don't do that anymore.

They have improved the way they adhere to the pan,

but you know you don't wanna scratch it anyway

because that spot will stick.

As far as cleaning goes,

you always wanna wash it in the sink with soap and water.

Don't put it in the dishwasher,

it will wear off more quickly.

And the same note, don't use abrasive sponges

or abrasive cleaners like Ajax or Bar Keepers Friend.

Anything that's scrubbing

at that surface is just gonna make it go away faster.

When you're storing pans, put paper plates

or a sheet of paper towels

between the pans when you stack them.

Another metal pan sitting in this one will scratch it up.

You can improve non-stickness

and keep a pan in better shape for longer

by wiping a thin coat of vegetable oil onto a warm pan,

then buffing most of it off again.

And that helps if the surface is looking a little worn out.

I should note that Oxo has just told us

that they're discontinuing this pan in favor

of a new ceramic model that hasn't come out yet.

They're getting away from traditional non-stick coatings.

In the meantime, you know I've been moving a little bit away

from using my non-stick pan.

I do love this OXO pan and I have it,

but I've been increasingly using my carbon steel skillet,

which is a natural renewable non-stick pan.

Now we're keeping an eye on the discussion

around chemicals in the coatings

and we will publish any new information that comes out.

We see a trend across the industry to start switching over

to ceramic non-stick skillets

that don't use these chemicals.

So here's Kate with our review of those ceramic alternatives

and hey, drop a like down below if you're so inclined,

it really helps out the channel.

Thanks.

(upbeat music)

- If you'd like to minimize your exposure

to PTFE, ceramic non-stick cookware can be great.

As with PTFE-based coatings,

these are manufactured by spraying them

with a liquid material that when heated,

hardens to a slick surface.

But unlike PTFE-based coatings,

the liquid is made from a glass-like ceramic material

that's derived from beach sand.

And there's no risk of it releasing toxic fumes

even at high temperatures.

There are some trade-offs though.

In general, we've found

that ceramic non-stick isn't quite as non-stick

or as durable as traditional non-stick.

And it gets less slick and durable over time.

Compared to PTFE non-stick,

ceramic surfaces are more brittle.

They're also more likely

to develop microscopic surface cracks during everyday use.

The rougher a cooking surface becomes,

the more likely food is to stick to it and scrubbing off

that stuck-on food can cause further degradation.

But as these pans become more common,

they're improving in quality.

We recently tested 14

of these ceramic skillets using the same criteria

as our testing for traditional non-stick skillets.

Some were really bad, but the good ones were great.

Maybe not quite as good as our Teflon winners,

but only by a little.

This is our winner from GreenPan.

It aced most of our tests including the standard 50-egg test

releasing each egg beautifully.

Other ceramic skillets started sticking around seven eggs,

which is abyssal.

Only three ceramic skillets passed that test.

The whole point of these pans is their non-stickability.

So failing the egg test is a non-starter.

Honestly, it's not a really good look

for ceramic skillets either that so many of them failed.

And we had to put all of those skillets

that failed into the not recommended rating category.

When looking for a ceramic non-stick skillet,

consider all of the criteria Lisa talked about earlier.

The walls of the pan, the handle

and the cooking surface are all important factors as well.

The GreenPan really stood out from other models we tested.

It arrived slick and it remains so throughout cooking

and all of our abuse tests.

It also has a broad cooking surface, gently sloped walls

and a really comfortable handle.

But before you buy this or any other ceramic pan,

you need to know something important about them.

Ceramic non-stick typically runs hotter

than traditional non-stick.

We observed this when we were cooking

and tested our favorite ceramic skillet

next to our favorite traditional non-stick skillet,

and we figured out why.

PTFE is a type of plastic that acts

as a thermal insulator, slowing the transmission

of heat from the aluminum pan to the food cooking in it.

In comparison, ceramic coatings conduct heat

to the food more quickly.

You may need to lower the flame

or take the pan off the heat

sooner than called for in a recipe.

It's really important to follow visual cues

and your instinct.

Food may stick slightly and the pan may take

a little bit more gentle effort to clean.

But for a fairly confident

and experienced cook who wants to avoid PTFE,

these aren't difficult adjustments to make.

Like the Teflon non-stick,

don't use metal utensils, don't use abrasive cleaners,

don't put it in the dishwasher,

don't put them under the broiler

and don't use non-stick sprays.

With ceramic though,

these tips are more about durability and less about safety.

And if you're open to trying something new

that doesn't have any of those offgassing concerns,

try ceramic.

It's a little less durable, but only a little

and it offers a lot more peace of mind

when cooking at high temperatures like in the oven.

So if you're looking purely for performance, go with Teflon.

But if it's peace of mind you're after, try ceramic.

I think you're gonna see more and more ceramic options

on the market.

The more companies that are making these,

I think the better the quality will become.

We're keeping an eye out for them,

and I think you should too.

- For more information about traditional

and ceramic non-stick skillets, check out the links below

or go to americastestkitchen.com.

- Which pan is right for you?

Traditional non-stick or ceramic?

Let us know in the comments,

be sure to like and subscribe

and we'll see you in the next video.

(excited music)