What's in WMF's Ceradur non-stick coating?
March 12, 2012 1:49 AM Subscribe
What's in WMF's Ceradur coating for non-stick pans? And is it safe to use unlike Teflon?
I've been avoiding Teflon and non-stick pans ever since I read about the toxic fumes they give off.
Now I heard about some non-stick coating that is 'pure' ceramic from WMF called 'Ceralux Ceradur': http://www.wmf.com/pans-collections/ceralux-ceradur_82511333.html?sid=BDF283FE-48FD-4637-80AC-335A74AA24D7
Could this be a non-toxic non-stick coating?
I've searched on google and have found a bunch of junk link sites, no real reviews. Does anyone know if heated ceramic is naturally non-stick or if this is another variation of toxic Teflon?
Thanks!
I've been avoiding Teflon and non-stick pans ever since I read about the toxic fumes they give off.
Now I heard about some non-stick coating that is 'pure' ceramic from WMF called 'Ceralux Ceradur': http://www.wmf.com/pans-collections/ceralux-ceradur_82511333.html?sid=BDF283FE-48FD-4637-80AC-335A74AA24D7
Could this be a non-toxic non-stick coating?
I've searched on google and have found a bunch of junk link sites, no real reviews. Does anyone know if heated ceramic is naturally non-stick or if this is another variation of toxic Teflon?
Thanks!
Try an anodized aluminum pan. Anodized aluminum isn't stick free, but it is stick resistant, which is almost the same thing, in my experience.
posted by Chasuk at 6:17 AM on March 12, 2012
posted by Chasuk at 6:17 AM on March 12, 2012
don't worry so much about the fumes from teflon. It takes really high temperatures over a long period of time for anything to really begin to degrade, and you'll *definitely* notice that because of the "teflon headache". Use them, or don't use them - that's your choice, but don't stay away from them because of any fume risk (credentials: Chem.Eng. with background in fluorocarbon polymers)
posted by alchemist at 7:25 AM on March 12, 2012 [1 favorite]
posted by alchemist at 7:25 AM on March 12, 2012 [1 favorite]
A few things:
Try an anodized aluminum pan. Anodized aluminum isn't stick free, but it is stick resistant, which is almost the same thing, in my experience.
Not even close, in my experience. Not to mention that anodized aluminum can be a real bitch to keep clean and likes to hold on to bits of polymerized fat which become sticky spots. Generally speaking, I find that people who tout the "nonstick" properties of cast iron or anodized aluminum or whatever, are giving their preferred surface a major break compared to a PTFE coated surface. Try this: Heat up a PTFE-coated surface and the anodized aluminum or cast iron surface of your choice; drop an egg into the dry pan (no fat); see which pan sticks to the egg and which one does not. A brand-new PTFE surface will release the egg with no need for fat in the pan. Cast iron may be less sticky than stainless steel (I frankly find anodized aluminum a very sticky cooking surface) but it's nowhere close to PTFE.
I've been avoiding Teflon and non-stick pans ever since I read about the toxic fumes they give off.
Unless you have birds that live in your kitchen, this isn't something you should worry about. First off, PTFE is an extremely inert substance. So much so that they use it for artificial tendons and heart valves and all kinds of things that stay in your body a long time. Second, overheated PTFE doesn't give off "fumes," per se. "Fumes" indicates that there is some kind of gas released by the overheated pan. What actually happens is that overheated PTFE breaks down a little and sheds microfine particles of PTFE into the air. If you are a bird these tiny particles can clog up your extremely delicate respiratory system. If you're a human, not so much. I mean, I wouldn't necessarily suggest that you work in a PTFE-coating facility without a respirator, but breathing in a few microfine particles of PTFE isn't likely to be any worse for you than breathing in all the microfine particles of who-knows-what that are floating around in any major urban center. Meanwhile... don't overheat your pan.
Cook's Illustrated reviewed "ceramic" non-stick pans about two years ago and found them all lacking.
Exactly. They all suck. It really is PTFE or nothing when it comes to a nonstick surface. If you're frying a delicate skin-on fish fillet and want to make sure the skin doesn't tear, you can either use a ton of butter (and still take your chances) or a PTFE-coated pan.
If you want "less stick" and you're willing to use some amount of fat, then you have a lot more options. One of my personal favorites is heavy carbon steel (also called black steel, blue steel or French steel). These pans are ridiculously inexpensive, will last a lifetime, stand up to tons of abuse, season like cast iron with all of seasoned cast iron's stick-resistant advantages (use flaxseed oil for best results), and come in a much wider variety of useful shapes than cast iron.
posted by slkinsey at 8:27 AM on March 12, 2012 [1 favorite]
Try an anodized aluminum pan. Anodized aluminum isn't stick free, but it is stick resistant, which is almost the same thing, in my experience.
Not even close, in my experience. Not to mention that anodized aluminum can be a real bitch to keep clean and likes to hold on to bits of polymerized fat which become sticky spots. Generally speaking, I find that people who tout the "nonstick" properties of cast iron or anodized aluminum or whatever, are giving their preferred surface a major break compared to a PTFE coated surface. Try this: Heat up a PTFE-coated surface and the anodized aluminum or cast iron surface of your choice; drop an egg into the dry pan (no fat); see which pan sticks to the egg and which one does not. A brand-new PTFE surface will release the egg with no need for fat in the pan. Cast iron may be less sticky than stainless steel (I frankly find anodized aluminum a very sticky cooking surface) but it's nowhere close to PTFE.
I've been avoiding Teflon and non-stick pans ever since I read about the toxic fumes they give off.
Unless you have birds that live in your kitchen, this isn't something you should worry about. First off, PTFE is an extremely inert substance. So much so that they use it for artificial tendons and heart valves and all kinds of things that stay in your body a long time. Second, overheated PTFE doesn't give off "fumes," per se. "Fumes" indicates that there is some kind of gas released by the overheated pan. What actually happens is that overheated PTFE breaks down a little and sheds microfine particles of PTFE into the air. If you are a bird these tiny particles can clog up your extremely delicate respiratory system. If you're a human, not so much. I mean, I wouldn't necessarily suggest that you work in a PTFE-coating facility without a respirator, but breathing in a few microfine particles of PTFE isn't likely to be any worse for you than breathing in all the microfine particles of who-knows-what that are floating around in any major urban center. Meanwhile... don't overheat your pan.
Cook's Illustrated reviewed "ceramic" non-stick pans about two years ago and found them all lacking.
Exactly. They all suck. It really is PTFE or nothing when it comes to a nonstick surface. If you're frying a delicate skin-on fish fillet and want to make sure the skin doesn't tear, you can either use a ton of butter (and still take your chances) or a PTFE-coated pan.
If you want "less stick" and you're willing to use some amount of fat, then you have a lot more options. One of my personal favorites is heavy carbon steel (also called black steel, blue steel or French steel). These pans are ridiculously inexpensive, will last a lifetime, stand up to tons of abuse, season like cast iron with all of seasoned cast iron's stick-resistant advantages (use flaxseed oil for best results), and come in a much wider variety of useful shapes than cast iron.
posted by slkinsey at 8:27 AM on March 12, 2012 [1 favorite]
As for the other half of the equation, PFOA requires high heat to be released -- in excess of 460F -- and even at those temperatures Consumer Reports found modern pans didn't emit much at all, even at well over 500F.
And when I cook that hot, I don't even use nonstick, anyway. I use cast iron.
With meat, the trick for non-stick is high heat + leaving the meat alone until it's had a chance to brown and naturally release from the pan. Everything else, I use oil or butter.
posted by dw at 8:45 PM on March 12, 2012
And when I cook that hot, I don't even use nonstick, anyway. I use cast iron.
With meat, the trick for non-stick is high heat + leaving the meat alone until it's had a chance to brown and naturally release from the pan. Everything else, I use oil or butter.
posted by dw at 8:45 PM on March 12, 2012
Response by poster: Thanks, everyone! My boyfriend may still buy the ceradur because he hates our cast-iron pan, but I'll take a look at the heavy carbon steel.
I love cooking with fat, fyi.
posted by beautiful at 8:53 AM on March 13, 2012
I love cooking with fat, fyi.
posted by beautiful at 8:53 AM on March 13, 2012
This thread is closed to new comments.
Cook's Illustrated reviewed "ceramic" non-stick pans about two years ago and found them all lacking.
To summarize: They recommended traditional non-stick or plain old well-seasoned cast iron. It's possible the technology has improved since the end of 2009 when they did their roundup but I haven't heard anything better in the meantime.
posted by bcwinters at 5:13 AM on March 12, 2012