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Kamiyama (Banned) Jul 18, 2019 @ 11:52pm

My ceramic fry pan is flaking

I bought this expensive Blue Diamond brand ceramic fry pan. Fortified with diamond dust it says. Resistant to wear and tear it says. Lasts 20x longer it says.

I've barely used it a dozen times and it's flaking chips off. It didn't last any longer than my cheapo teflon fry pan did. In fact I wonder if the cheapo teflon pan lasted longer.

I hope diamond dust isn't a carcinogen. Doesn't seem like it would be good for my teeth either.

I think next time I'm getting a stainless steel pan. No more coatings.

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Showing 1-15 of 17 comments

s w e k Jul 18, 2019 @ 11:53pm

Okay?

Jonathan Sensei Jul 18, 2019 @ 11:56pm

Diamond dust can be very sharp - and does not dissolve in water or our digestive tracks. So, yeah, it's not a carcinogen. But it will do a lot of damage to your body if you eat/inhale it.

Hidden Jul 18, 2019 @ 11:57pm

No stick pans are kind of a lie.

Did you preseason the pan at all?

Kamiyama (Banned) Jul 19, 2019 @ 12:00am

Originally posted by Rogue Wolf:
No stick pans are kind of a lie.

Did you preseason the pan at all?

No I didn't do anything to it. According to all the snake oil on the packaging it was supposed to be practically invulnerable.

Angel Jul 19, 2019 @ 12:00am

I would have recommended cast iron but avoid non-stick like the plague.
Cast iron can handle a beating, retains heat and just needs seasoning with oil.

bear Jul 19, 2019 @ 12:13am

cast iron or gtfo

Your Mom's Oshi Jul 19, 2019 @ 12:15am

Originally posted by BEAR:
cast iron or gtfo

Exactly what I came here to say. Noncoated cast iron is amazing.

Angel Jul 19, 2019 @ 12:19am

Originally posted by Lee:
Originally posted by Angel:
I would have recommended cast iron but avoid non-stick like the plague.
Cast iron can handle a beating, retains heat and just needs seasoning with oil.

I love that they’re heavy enough to be considered a weapon and pineapple upside-downs are DELICIOUS when baked on one but.. don’t you need chain mail to clean it?

I use a straw brush, ones that they use in Asian restaurants for woks. Not only does cast iron brown and give awesome textures to food, you can strap them on if we ever have a zombie apocalypse as weapons and armour! :)

Hidden Jul 19, 2019 @ 12:54am

Originally posted by Kamiyama:
Originally posted by Rogue Wolf:
No stick pans are kind of a lie.

Did you preseason the pan at all?

No I didn't do anything to it. According to all the snake oil on the packaging it was supposed to be practically invulnerable.

Okay but you should ALWAYS preseason a pan, even if it is non stick. Most of these "non stick" pans will say so much in the fine print. Where you given an instruction manual, or product information sheet?

Using cast iron right now, but I have a non-stick pan around for eggs and things like that, but I never use it without preseasoning.

Don't mean to sound like a snob, but it's kind of a big deal when taking care of your pans and I ended up learning the hard way.

Zekiran Jul 19, 2019 @ 12:56am

If you've ever used one of those with olive oil you might want to look up whether the specific brand ALLOWS IT.

Seriously the "green pan" version of those things is ABSOLUTE GARBAGE because, get this, 'professional' cookware, that CANNOT BE USED WITH OLIVE OIL. because it degrades the surface.

So... I'd suggest hit the manufacturer's site, check to see what can and can't affect the surface. I don't have experience with all different types of the nonstick stuff, but... I was *really* annoyed to learn about the green pan inability with what is most commonly used in ... you know, *professional cooking*...

#10

Rumpelcrutchskin Jul 19, 2019 @ 12:57am

Throw this junk away, all this coated stuff becomes health risk if they start flaking and cracking, teflon is garbage too, this thing stays in your system for ages.

#11

Hidden Jul 19, 2019 @ 12:58am

Originally posted by Zekiran:
If you've ever used one of those with olive oil you might want to look up whether the specific brand ALLOWS IT.

Seriously the "green pan" version of those things is ABSOLUTE GARBAGE because, get this, 'professional' cookware, that CANNOT BE USED WITH OLIVE OIL. because it degrades the surface.

So... I'd suggest hit the manufacturer's site, check to see what can and can't affect the surface. I don't have experience with all different types of the nonstick stuff, but... I was *really* annoyed to learn about the green pan inability with what is most commonly used in ... you know, *professional cooking*...

What?! LOL

#12