There was a recent post somewhere bringing attention to how ceramic pans are often not truly ceramic but an amalgamation that includes more questionable materials and/or being only a thin layer covering lower quality metal that could leach. That would make me wary of bottles with ceramic linings
Ceramic pans are usually sintered on at high temperature, but the coating is friable when it heats up.
Some is always coming off in the food.
I would suggest going to either carbon steel or cast iron pans. Cast iron might take some more care each wash, but it was the OG non stick and the seasoning is maintained with cooking fats… as you… cook.
There are some drawbacks that (tomatoes, for example.)
I would suggest going to either carbon steel or cast iron pans.
Particularly since the article that poster was referring to (I think this was the one) points out that the coatings were actually proprietary formulations and the manufacturers would not reveal what chemicals went into the manufacturing. Thus, no one has any clue what is really coming off in your food nor how toxic it might be.
Depends on what it is. Silicon carbide is “just” carbon and silicon. There’s other kinds like zirconium which isn’t.
Also, the cheaper “ceramic” pans aren’t actually ceramic in the engineering sense. They’re more like ceramic powder held in some kinda binder and that binder is probably very not good for you.
The fact that companies like green pan won’t say what their “ceramic” actually is says a lot about the matter.
There was a recent post somewhere bringing attention to how ceramic pans are often not truly ceramic but an amalgamation that includes more questionable materials and/or being only a thin layer covering lower quality metal that could leach. That would make me wary of bottles with ceramic linings
Ceramic pans are usually sintered on at high temperature, but the coating is friable when it heats up.
Some is always coming off in the food.
I would suggest going to either carbon steel or cast iron pans. Cast iron might take some more care each wash, but it was the OG non stick and the seasoning is maintained with cooking fats… as you… cook.
There are some drawbacks that (tomatoes, for example.)
Yeah I’ve not personally used anything but steel and cast iron for years now
A while back my grandma found out I love cast iron. she basically handed me all of her grandma’s cast iron.
good luck getting any modern nonstick to last that long.
Particularly since the article that poster was referring to (I think this was the one) points out that the coatings were actually proprietary formulations and the manufacturers would not reveal what chemicals went into the manufacturing. Thus, no one has any clue what is really coming off in your food nor how toxic it might be.
Is ceramic harmful if you ingest it like that? It’s mostly just carbon and silicon, right? Like eating sand.
Depends on what it is. Silicon carbide is “just” carbon and silicon. There’s other kinds like zirconium which isn’t.
Also, the cheaper “ceramic” pans aren’t actually ceramic in the engineering sense. They’re more like ceramic powder held in some kinda binder and that binder is probably very not good for you.
The fact that companies like green pan won’t say what their “ceramic” actually is says a lot about the matter.