Reddit reviews Ozeri 10" Green Earth Frying Pan 100% PTFE, PFC, APEO, GenX, NMP and NEP-Free German-Made Coating, inch
We found 4 Reddit comments about Ozeri 10" Green Earth Frying Pan 100% PTFE, PFC, APEO, GenX, NMP and NEP-Free German-Made Coating, inch. Here are the top ones, ranked by their Reddit score.
Utilizes a ceramic non-stick coating from Germany that is 100% free of PTFE, Perfluorinated Chemicals (PFCs), APEO, GenX, NMP and NEP.Innovative honeycomb textured cooking surface delivers enhanced heat distribution.Scratch-resistant ceramic coating does not release harmful fumes or toxins at extreme temperatures.Made of a durable heavy-gauge aluminum core, with no heavy trace metalsBoasts a comfortable heat-resistant silicon coated handle and a magnetized base for induction stoves.
I've never really heard a consensus on these. Some people say they are absolutely amazing while others say the coating instantly becomes sticky after 2 months of use.
For example
I just got a Green Earth frying pan and am super impressed. https://www.amazon.co.uk/gp/product/B004CSXMP6/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
Op is referring to this pan:
http://www.amazon.com/gp/aw/d/B004CSXMP6?pc_redir=1413110228&robot_redir=1
A good non stick pan is perfectly dependable. You are just buying cheap ones or using metal on them OR overheating them.
Stainless is popular because it's easy to use and robust pan that will last longer and with skill you can cook most anything you would in a non stick. However I don't recommend them over non stick for anything delicate to cook.
Cast Iron is the next step in dependability and you could argue also has superior non stick ability to stainless and better heat distribution, but it has to be maintained and there is a learning curve to cooking and cleaning.
Personally I'd just get something with a good non-stick coating before I moved to harder to use stainless or cast iron pans. Why? Because I want the most universal pan and if you use only plastic utensils on them they will last years and years. The time you save using a good non stick pain in cleaning and in not screwing up your food is well worth paying twice as much for a better non stick layer.
If you like to seer meat at high temp you could also get a cast iron pan, but I see little real need for stainless steel or cast iron even if you are a decent cook.
If you are a professional you will have a kitchen full of many pans and you just use the pan that best suites your meal and how you plan to cook it.
Just keep in mind if you cook at too high a temp like most people cast iron is the only
http://www.amazon.com/Circulon-Infinite-Anodized-Nonstick-Skillets/dp/B0019R4SXS
http://www.amazon.com/T-Fal-Signature-Anodized-10-Inch-Skillet/dp/B002HWRUE8/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1323724433&sr=1-2
http://www.amazon.com/Textured-Ceramic-Non-Stick-Coating-Germany/dp/B004CSXMP6/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1323724433&sr=1-8
Those would all be better options than plain old stainless steel. Who really wants to have too many pans or have to worry about digging around finding the right pan for the right job. Unless you are truly a pro you don't need all that. Just get one pan to rule them all.
This is coming from someone who has switched from teflon, to stainless steel and to cast iron. Cast Iron is great, but just not worth the extra cleaning and seasoning. Stainless steel really has no advantage that I saw other than it might take higher temps and doesn't scratch. It wasn't non stick enough to matter and it wasn't hardy enough to compete with cast iron. You could go see what you local good will has if you want to experiment with different cooking surfaces, but I say go for a anodized pan with the new safer non stick layer from a well known company. Pans are something that if you treat well are worth investing in.