Aside from the near miracle coating, (which I wonder if it actually even works that well), there’s one thing that gets me. They say you can easily run it through the dishwasher (1:08).
But if nothing (Nothing!) sticks to it, why do you even have to clean it at all?? In the earlier sections, everything just slides off without leaving a mark. Even wiping it with a paper towel seems excessive.
And please, no jokes about “how does teflon stick to the pan”. Thank you.
I suspect that oils, while not actually stuck to the pan, might still be difficult to remove completely. The dishwasher uses water that’s hotter than your hands can handle, and will complete this task.
My post isn’t really a joke. I do wonder these things.
Mostly I wonder if it works any where near as well as it does in the commercial. It seems like sci fi tech. If a pan worked as well as that, why would anyone want anything else?
And we should probably use the tech everywhere. Why not line toilets with the material. No more water, just slip slidin’ away.
My dad bought some Teflon pans in the early-'70s. I don’t remember exactly, but they seemed to be pretty new on the market back then. They actually did work as well as in the commercial (or in-store demonstrator, or whatever). I remember dad doing the frying-the-egg schtick. Yep. It slid around with no fat in the pan, and slid right off onto the plate.
But as we all know, non-stick coatings don’t last forever. I suspect the pan in the OP will work every bit as well as advertised. For a time. And then it’ll just be another worn-out non-stick pan. (NB: I’m in the office today, and don’t have speakers on my computer. So I don’t know if they made any claims about longevity.)
“A new broom sweeps clean.” Every ad I’ve ever seen for non-stick cookware showed somebody doing what this guy’s doing in his ad (I ended up watching about half an hour of it one day at the gym because it was playing on the big screen right in front of the elliptical trainers).
I use a Griswold cast iron frying pan for my everyday cooking. It’s about 80 years old. Do you think that 80 years from now, your grandkids will be using the copper non-stick pan you buy today? That seems unlikely. How long until the non-stick magic gives up the ghost is the big question, not whether or not it works (now).
That’s how I always judge these things. If it were what it claimed to be, it’d be headline news all over the planet. If it’s on a late-night infomercial or in the back of a magazine or in the “sponsored links” section of a webpage, it’s bullshit.
Years ago a roommate of mine was excited about a fat-loss cream advertised in the back of a magazine. I told him the same thing. If it really did that, it wouldn’t be in the back of a magazine.
My current “egg pan” is porcelain coated and I like it so far. When I use it I wipe it clean with a dry paper towel. My egg pans last a long time.
My gf is currently going through Teflon pans pretty fast for her egg pan. She scrubs her pan after each use, occasionally putting it through the dishwasher. Although she admits her cleaning technique affects longevity of the pan, she insists on being clean.
What? No. You never scrub a nonstick pan, and you don’t even need to clean it at all very often. It gets hot. That’s usually all the cleaning it needs.
Someone mentioned them a few years ago in a thread about kitchen gadgets you want. I picked one up a few months later and holy cow does it live up to the hype (we now have two). It has everything that’s great about cast iron except it’s okay if your in-laws put it in the dishwasher. It’s okay to cook an acidic tomato dish for dinner and make light dessert crêpe an hour later.
We just bought a green ceramic non-stick pan to replace our old beat-up Teflon pan.
So far, it has proven to be amazingly non-stick, and durable.
We scrub it with a sponge (no abrasive) under running water, and set it aside to dry.
It’s no-stick enough that it needs little to no oil to brown things like onions.
We’ve had it maybe 2 months. My wife uses it a lot, probably 3-4 times/week.
It’s pretty substantial - not as heavy as a cast-iron skillet, but heavier than some of the stainless pans we’ve had.
