This past spring, I wrote an article on non stick fry pans, their use, limitation and care. Since then, I’ve had more experience with Green Cuisine and Henckels ceramic pans and have loved both. Ceramic fry pans have gotten a bad reputation since not all ceramic coatings are created equal. The pans that we carry have stood the test of time and heavy use, and have come through still working great.
I’ve used both my Green Cuisine and Henckels skillets for various uses, meats and fats. The only thing that has caused issue was when I forgot I was heating my Green Cuisine over a low heat. (I got distracted by football and cooked it dry for a good 15 minutes!) Since then, I’ve had to retire it as the non-stick finish was too badly damaged. Expensive lesson learned. Since then, I’ve added the Henckels ceramic fry pan and couldn’t be happier. With our products, you definitely get what you pay for! I loved my Green Cuisine pan (especially its price point, starting at $29.99 as part of our Harvest to Holidays sale!). My Henckels, however, is oven safe with its steel handle, has much more weight, and generally feels like a higher quality pan. I would hope so, these pans start at $70 regular price (also on sale right now, starting at $49.99!). With so many brands now charging seemingly for “image” and “branding” instead of good old fashion quality and durability, it’s a relief to sell tools that deliver on their promises.
We have two other fry pan lines in stock as part of the sale as well. The first are the Strauss Quantanium fry pans; a basic, more traditional non stick coating with very affordable pricing. The second are from Denmark, the Scanpan Classic frypans. These are a higher end pan that conduct heat very well without being heavy. Their coating is sturdy enough to handle metal utensils. Deenie got a sample pan 5 years ago, and it’s still going strong. We found a few on sale with a new supplier, so I thought I’d bring in a sampling. If you’re interested, hurry in to get one, we have very limited quantities!
I still stand by my original recommendations of fry pan use; heat slowly on low heat, careful use and storage (as with any quality tool), and having a separate steel or cast iron pan for searing and high heat use. A tool is only as good as its use, it is not a magical device.