Well unbeknown to me the mrs ordered some of this swill!

Just turned up at the door much to my displeasure.

Now I know how she feels when more hifi arrives.

I think I remember a discussion on here about how crappy it is. I did a search looking for the thread but couldn't find it.

Does anyone have/use this gear?

Any reports?

The reports I've read say that it's great for a few months, but the surface gives up the ghost after that and disintegrates. 

 

Those cooking adds can't be wrong, surely?

A mate's wife did the same thing - worked well for a few months then food stuck badly. And you wonder where the fluro blue stuff goes! Same reason why I avoid teflon. 

Pics?

 

I have very good experience with Baccarat ceramic coating. It is true - at the beginning it is like in the commercials and after a while food starts sticking a bit. However, important things for me:

 

1. It is not teflon

2. It is not teflon

3. It sticks less than to steel pans

4. You do not need as much oil for frying

5. Washing is always easy

 

I guess the real thing is not to expect that it will be like in commercials. Seriously, did any one buy anything in his life that was performing 100% as advertised. In spite of that we still buy stuff based on expectations built on advertising.

Good old simple cast iron for me. (for frying type pans anyway)

 

Had it 20 years.....looks like the day I bought it.

 

Cheap as chips too.

Yep, got to agree with comfortablynumb. Well seasons iron or steel pans perform exceptionally well. They can be had pretty cheap too.

The only problem with them is that Fe2O3 is toxic.

A properly seasoned cast iron pan will have no Fe2O3

Consider two things

 

- high temperature (around 200deg C)

- acidic food

 

mix them together and regardless how much "seasoning" you use, iron WILL come out and mix with the food. It is only the question  how much damage it can cause. Even stainless steel will release some amount of Fe oxide, let alone cast iron.

Consider two things

 

- high temperature (around 200deg C)

- acidic food

 

mix them together and regardless how much "seasoning" you use, iron WILL come out and mix with the food. It is only the question  how much damage it can cause. Even stainless steel will release some amount of Fe oxide, let alone cast iron.

 

I would assume Teflon does the same. It scratches off pretty easy.

 

Same for any other coating of material.

 

What you gonna use then? Glass ?

"flavour stone"

 

is that the one in the hunters tale where shoots an old duck on a hunt, then boils it in a pot for 8 hours with the "flavour stone".

 

after which its better to throw away the boiled duck and eat the stone instead

The thing is, iron is good for you

"flavour stone"

 

is that the one in the hunters tale where shoots an old duck on a hunt, then boils it in a pot for 8 hours with the "flavour stone".

 

after which its better to throw away the boiled duck and eat the stone instead

 

Thought that was what you did with Carp.

I would assume Teflon does the same. It scratches off pretty easy.

 

Same for any other coating of material.

 

What you gonna use then? Glass ?

 

Yes whenever possible. Pyrex glass or ceramic. For pans and pots SS is the best option since it minimally reacts with food. Teflon is the worst by far.

 

http://www.ec.gc.ca/toxiques-toxics/Default.asp?lang=En&n=6B9B6B28-1&xml=F68CBFF1-B480-4348-903D-24DFF9D623DC

Well, considering they're already purchased, my advice is that if you are going to add any oil, use liquids/solids but avoid spray ons - quickest way to stuff anything non-stick.  And you usually have to watch excessive heat.

 

They heavily promote PFOA free materials, so that has to be good if it's true.

A mate's wife did the same thing - worked well for a few months then food stuck badly. And you wonder where the fluro blue stuff goes! Same reason why I avoid teflon. 

Turn the lights off when you have a poo, all will be answered!