We’re kicking off a new series we’re calling Kitchen Tested, and it’s all about cookware, gadgets and food. Today we’re talking about non-stick pans, specifically nonstick Teflon versus nonstick ceramic, and I'll be comparing two different kinds of frying pans, the ceramic Green Pan vs Ballarini’s non-stick Granitium Modena.
Ballarini Modena Fry Pan: [ Ссылка ]
GreenPan Lima Fry Pan: [ Ссылка ]
The products we’re featuring are not sponsored, we’re sharing what we use and things that make cooking easier and more enjoyable.
A quick note about non-stick. You may be aware of the issues with older non-stick cooking pans made before 2014. Manufacturers used a chemical called PFOA to make Teflon, and scientists found it to be harmful to our health and the environment. If you have an older non-stick pan made before 2014, you should definitely stop using them. Check with the manufacturer to see if they might have a mail in exchange program, recycle it or throw it away. There are some countries which still use PFOA in the manufacturing of their nonstick pans, carefully read the labels of any imported cookware.
For more information: [ Ссылка ]
The Ballarini Modena nonstick pans are made by Zwelling. These non-stick pans are made from forged aluminum, so they’re a lot thicker and more substantial than the ceramic nonstick pans I’ve had. Zwelling calls the nonstick surface Granitium, and it’s a combination of ceramic and type of plastic called PTFE. This makes for a very slick non stick surface for super quick release and easy clean up. Zwelling says you can use metal and it won’t scratch, but I still use wood or silicon utensils to help prolong the non stick.
Zwelling says you can use metal and it won’t scratch, but I still use wood or silicon utensils to help prolong the non stick.
It’s ovenproof up to 300 degrees, and they’re dishwasher safe, but because they clean up so easily I usually just give it a quick wipe with soapy water and dry it off.
The handle has a temperature indicator… the dot changes colors... green for cool, red for hot. I heat mine up over medium low heat, and with it’s aluminum core, this pan heats moderately fast and cooks very evenly. I’d compare them to lightweight cast iron and I love the soft grip handle. Because these pans still contain the PTFE plastic coating, I use them to cook over low to medium heat because cooking over high heat may still cause toxic fumes to be released.
Next up, the Green Pan, these are ceramic nonstick pans, free of PTFEs, PFAS and lead. I’ve been cooking with these for several years, and what I’ve found is that over time, the nonstick surface does become less non stick, but with a little butter or oil, food will usually come right out. These ceramic pans will heat up quickly, they often heat unevenly and may have hot spots, so you may need to watch it closely so food doesn’t burn. Green Pans will never release toxic fumes, even when overheated.
For both of these options, use wood or silicone utensils to help preserve the surface. While they both say they are dishwasher safe, washing them by hand will help keep the nonstick surface intact longer and remember that it’s best to replace these types of pans as soon as the surfaces begin to show wear so the coating doesn’t make it into your food.
While both Green Pan and Ballarini Parma Plus are oven safe, I use either my stainless, cast iron or ceramic cookware for dishes that start on the stove and transfer to the oven. But they are both great choices for making dishes that tend to stick like eggs, crepes and fish.
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