I'm seeing Bialetti ceramic coated skillets all over the place lately,
even on grocery store endcaps. I always associated Bialetti as 'name
brand', but these pans are cheap ($20) and pretty thin. At first I
figured they were cheap and thin and in 'blowout sale mode' because
they were garbage, but I'm a doctor, not a metallurgist.

Anyways, does anyone here have any experience with these Bialetti or
any other ceramic coated pans?

I have an anodized Calphalon which is great and works great, but it is
going on six years old now. I know it won't last forever. I also
have cast iron skillets which WILL last forever, but sometimes they're
just too effin' heavy to pick up in one hand and drain.

Thanks and bacon planks.

-J

On Sat, 22 Oct 2011 10:24:10 -0700 (PDT), phaeton
> wrote:

> I have an anodized Calphalon which is great and works great, but it is
> going on six years old now. I know it won't last forever.

I have anodized Calpholon that's 30+ years old, so I'd say you can
count on a good 25.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sat, 22 Oct 2011 11:48:04 -0700, sf > wrote:

>On Sat, 22 Oct 2011 10:24:10 -0700 (PDT), phaeton
> wrote:
>
>> I have an anodized Calphalon which is great and works great, but it is
>> going on six years old now. I know it won't last forever.
>
>I have anodized Calpholon that's 30+ years old, so I'd say you can
>count on a good 25.

Now that is just stupid... obviously you don't cook... if you never
take it out of the box you could count on it for 125 years. sf's
widdle anodized brain should last forever.

On Sat, 22 Oct 2011 12:31:06 -0800, Mark Thorson >
wrote:

>phaeton wrote:
>>
>> Anyways, does anyone here have any experience with these Bialetti or
>> any other ceramic coated pans?
>
>In college, I did most of my cooking in a ceramic coated
>pot. Not good for frying because everything sticks.
>I don't miss it at all.

All porcelainized cookware is ceramic coated, it's good for non
reactive cookery.

On Sat, 22 Oct 2011 10:24:10 -0700 (PDT), phaeton >
wrote:

>....I also have cast iron skillets which WILL last forever....

Not if you drop them and they land wrong. I've had two heavy and one light cast
iron pieces broken in shipping -- other here have, too.

-- Larry

On Sat, 22 Oct 2011 16:10:23 -0400, wrote:

> On Sat, 22 Oct 2011 10:24:10 -0700 (PDT), phaeton >
> wrote:
>
> >....I also have cast iron skillets which WILL last forever....
>
> Not if you drop them and they land wrong.
>

What numbnut drops their pots and pans? You'd have to be really
clumsy to do that.

> I've had two heavy and one light cast
> iron pieces broken in shipping -- other here have, too.

Lesson learned: Don't buy through mail order.

--
All you need is love. But a little chocolate now and then doesn't hurt.

phaeton wrote:
>
> Anyways, does anyone here have any experience with these Bialetti or
> any other ceramic coated pans?

In college, I did most of my cooking in a ceramic coated
pot. Not good for frying because everything sticks.
I don't miss it at all.

sf wrote:
>
> Lesson learned: Don't buy through mail order.

More BULLSHIT from the teacher responsible for the non-education of
countless California youths

So the gist I'm getting is that ceramic coated cookware is great if
you want to simmer an acidic tomato sauce, but as a skillet where you
will fry or brown meats and vegetables, everything will stick to it?


Thanks.

-J

On Sat, 22 Oct 2011 21:10:25 -0700 (PDT), phaeton
> wrote:

> So the gist I'm getting is that ceramic coated cookware is great if
> you want to simmer an acidic tomato sauce, but as a skillet where you
> will fry or brown meats and vegetables, everything will stick to it?
>
That's my experience. Know your cookware and use it accordingly.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sat, 22 Oct 2011 21:10:25 -0700 (PDT), phaeton
> wrote:

>So the gist I'm getting is that ceramic coated cookware is great if
>you want to simmer an acidic tomato sauce, but as a skillet where you
>will fry or brown meats and vegetables, everything will stick to it?
>

Pretty much my experience. We have a ceramic coated Dutch oven and use
it for browning, but after, liquids are added that will loosed the
stuck stuff. I'd never use one for frying. That is best done in a
plain metal pan or a thick non-stick pan. Just avoid the cheap stuff.

"phaeton" > wrote in message
...

<big snip>

I also
> have cast iron skillets which WILL last forever, but sometimes they're
> just too effin' heavy to pick up in one hand and drain.
>
> Thanks and bacon planks.
>
> -J

phaeton, try this one from Lodge. I have had one for maaany years and love
it. It is much lighter than the other skillets, and the sloped sides (rather
than the sharp angled sides) are much more conducive to sauteeing, flipping,
etc. I have even bought ones for some of my sons who are cooks.

Boli

"bolivar" > wrote in message
...
>
> "phaeton" > wrote in message
> ...
>
> <big snip>
>
> I also
>> have cast iron skillets which WILL last forever, but sometimes they're
>> just too effin' heavy to pick up in one hand and drain.
>>
>> Thanks and bacon planks.
>>
>> -J
>
> phaeton, try this one from Lodge. I have had one for maaany years and love
> it. It is much lighter than the other skillets, and the sloped sides
> (rather than the sharp angled sides) are much more conducive to sauteeing,
> flipping, etc. I have even bought ones for some of my sons who are cooks.
>
> Boli
>

LOL! Forgot the link!

https://secure.lodgemfg.com/storefro...idProduct=3936

Boli

On Oct 23, 1:06*am, Ed Pawlowski > wrote:
> On Sat, 22 Oct 2011 21:10:25 -0700 (PDT), phaeton
>
> > wrote:
> >So the gist I'm getting is that ceramic coated cookware is great if
> >you want to simmer an acidic tomato sauce, but as a skillet where you
> >will fry or brown meats and vegetables, everything will stick to it?
>
> Pretty much my experience. We have a ceramic coated Dutch oven and use
> it for browning, but after, liquids are added that will loosed the
> stuck stuff. *I'd never use one for frying. *That is best done in a
> plain metal pan or a thick non-stick pan. *Just avoid the cheap stuff.

Enameled and ceramic are different materials. Are you and Phaeton
discussing the same thing? I've never used a Bialetti Aeternum skillet
and I don't take ads at face value, but the video blurb at
http://tinyurl.com/3rne5dq is interesting.

Jerry
--
Engineering is the art of making what you want from things you can get.

Jerry Avins wrote:
> On Oct 23, 1:06 am, Ed Pawlowski > wrote:
>> On Sat, 22 Oct 2011 21:10:25 -0700 (PDT), phaeton
>>
>> > wrote:
>>> So the gist I'm getting is that ceramic coated cookware is great if
>>> you want to simmer an acidic tomato sauce, but as a skillet where
>>> you will fry or brown meats and vegetables, everything will stick
>>> to it?
>>
>> Pretty much my experience. We have a ceramic coated Dutch oven and
>> use it for browning, but after, liquids are added that will loosed
>> the stuck stuff. I'd never use one for frying. That is best done in a
>> plain metal pan or a thick non-stick pan. Just avoid the cheap stuff.
>
> Enameled and ceramic are different materials. Are you and Phaeton
> discussing the same thing? I've never used a Bialetti Aeternum skillet
> and I don't take ads at face value, but the video blurb at
> http://tinyurl.com/3rne5dq is interesting.
>
> Jerry

I don't know about in your newsreader, but in MINE, they are both using the
same words, "ceramic coated". You are the first one to bring up
"enameled".

On Oct 23, 9:21*am, "John Smythe" > wrote:
> Jerry Avins wrote:
> > On Oct 23, 1:06 am, Ed Pawlowski > wrote:
> >> On Sat, 22 Oct 2011 21:10:25 -0700 (PDT), phaeton
>
> >> > wrote:
> >>> So the gist I'm getting is that ceramic coated cookware is great if
> >>> you want to simmer an acidic tomato sauce, but as a skillet where
> >>> you will fry or brown meats and vegetables, everything will stick
> >>> to it?
>
> >> Pretty much my experience. We have a ceramic coated Dutch oven and
> >> use it for browning, but after, liquids are added that will loosed
> >> the stuck stuff. I'd never use one for frying. That is best done in a
> >> plain metal pan or a thick non-stick pan. Just avoid the cheap stuff.
>
> > Enameled and ceramic are different materials. Are you and Phaeton
> > discussing the same thing? I've never used a Bialetti Aeternum skillet
> > and I don't take ads at face value, but the video blurb at
> >http://tinyurl.com/3rne5dqis interesting.
>
> > Jerry
>
> I don't know about in your newsreader, but in MINE, they are both using the
> same words, "ceramic coated". *You are the first one to bring up
> "enameled".

I don't know of any ceramic-coated Dutch oven. There are plenty of
enameled ones, though (Le Creuset, Lodge, more). I wondered if Ed
equated the two. Still do, until we hear from him.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Sun, 23 Oct 2011 09:21:17 -0400, "John Smythe"
> wrote:

>Jerry Avins wrote:
>> On Oct 23, 1:06 am, Ed Pawlowski > wrote:
>>> On Sat, 22 Oct 2011 21:10:25 -0700 (PDT), phaeton
>>>
>>> > wrote:
>>>> So the gist I'm getting is that ceramic coated cookware is great if
>>>> you want to simmer an acidic tomato sauce, but as a skillet where
>>>> you will fry or brown meats and vegetables, everything will stick
>>>> to it?
>>>
>>> Pretty much my experience. We have a ceramic coated Dutch oven and
>>> use it for browning, but after, liquids are added that will loosed
>>> the stuck stuff. I'd never use one for frying. That is best done in a
>>> plain metal pan or a thick non-stick pan. Just avoid the cheap stuff.
>>
>> Enameled and ceramic are different materials. Are you and Phaeton
>> discussing the same thing? I've never used a Bialetti Aeternum skillet
>> and I don't take ads at face value, but the video blurb at
>> http://tinyurl.com/3rne5dq is interesting.
>>
>> Jerry
>
>I don't know about in your newsreader, but in MINE, they are both using the
>same words, "ceramic coated". You are the first one to bring up
>"enameled".

There's a huge difference between enamel and porcelain. Porcelain is
a ceramic, enamel is a paint like nail polish and like what's used to
paint auto engines.

On Oct 23, 9:45*am, Brooklyn1 <Gravesend1> wrote:
> On Sun, 23 Oct 2011 09:21:17 -0400, "John *Smythe"
>
>
>
>
>
>
>
>
>
> > wrote:
> >Jerry Avins wrote:
> >> On Oct 23, 1:06 am, Ed Pawlowski > wrote:
> >>> On Sat, 22 Oct 2011 21:10:25 -0700 (PDT), phaeton
>
> >>> > wrote:
> >>>> So the gist I'm getting is that ceramic coated cookware is great if
> >>>> you want to simmer an acidic tomato sauce, but as a skillet where
> >>>> you will fry or brown meats and vegetables, everything will stick
> >>>> to it?
>
> >>> Pretty much my experience. We have a ceramic coated Dutch oven and
> >>> use it for browning, but after, liquids are added that will loosed
> >>> the stuck stuff. I'd never use one for frying. That is best done in a
> >>> plain metal pan or a thick non-stick pan. Just avoid the cheap stuff.
>
> >> Enameled and ceramic are different materials. Are you and Phaeton
> >> discussing the same thing? I've never used a Bialetti Aeternum skillet
> >> and I don't take ads at face value, but the video blurb at
> >>http://tinyurl.com/3rne5dqis interesting.
>
> >> Jerry
>
> >I don't know about in your newsreader, but in MINE, they are both using the
> >same words, "ceramic coated". *You are the first one to bring up
> >"enameled".
>
> There's a huge difference between enamel and porcelain. *Porcelain is
> a ceramic, enamel is a paint like nail polish and like what's used to
> paint auto engines.

Tell that to your teeth.

Enamel is any hard, usually shiny surface. Glossy paints are indeed
called enamel, but so are many other finishes. Enamelled jewelry is
made by melting powered colored glass onto the surface of a metal.
Sometimes, patterns are made on the metal with separators (called
cloisons, same root as cloister) to keep colors from running into each
other. Such work is called cloisonne. The hard film that forms from
stale gasoline on the inside of a carburetor is called enamel.
Enameled cookware and camp dishes date back at least to the U.S. Civil
War. Porcelain is a high-fired ceramic. Porcelain enamel is a vitreous
coating that resembles it.

Before spouting off on a topic you just assume you know, look it up. A
peek into a dictionary would have enlightened you.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Sun, 23 Oct 2011 06:44:57 -0700 (PDT), Jerry Avins >
wrote:

>On Oct 23, 9:21*am, "John Smythe" > wrote:
>> Jerry Avins wrote:
>> > On Oct 23, 1:06 am, Ed Pawlowski > wrote:
>> >> On Sat, 22 Oct 2011 21:10:25 -0700 (PDT), phaeton
>>
>> >> > wrote:
>> >>> So the gist I'm getting is that ceramic coated cookware is great if
>> >>> you want to simmer an acidic tomato sauce, but as a skillet where
>> >>> you will fry or brown meats and vegetables, everything will stick
>> >>> to it?
>>
>> >> Pretty much my experience. We have a ceramic coated Dutch oven and
>> >> use it for browning, but after, liquids are added that will loosed
>> >> the stuck stuff. I'd never use one for frying. That is best done in a
>> >> plain metal pan or a thick non-stick pan. Just avoid the cheap stuff.
>>
>> > Enameled and ceramic are different materials. Are you and Phaeton
>> > discussing the same thing? I've never used a Bialetti Aeternum skillet
>> > and I don't take ads at face value, but the video blurb at
>> >http://tinyurl.com/3rne5dqis interesting.
>>
>> > Jerry
>>
>> I don't know about in your newsreader, but in MINE, they are both using the
>> same words, "ceramic coated". *You are the first one to bring up
>> "enameled".
>
>I don't know of any ceramic-coated Dutch oven. There are plenty of
>enameled ones, though (Le Creuset, Lodge, more). I wondered if Ed
>equated the two. Still do, until we hear from him.
>
>Jerry

Le Creuset is ceramic, and all porcelainized cookware is ceramic.
Scanpan and Berghoff are just two more, ceramic with different
properties... Scanpan uses a titanium ceramic coating... Berghoff uses
a kind of non-stick ceramic coating.

On Sun, 23 Oct 2011 07:26:53 -0700 (PDT), Jerry Avins >
wrote:

>On Oct 23, 9:45*am, Brooklyn1 <Gravesend1> wrote:
>> On Sun, 23 Oct 2011 09:21:17 -0400, "John *Smythe"
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> > wrote:
>> >Jerry Avins wrote:
>> >> On Oct 23, 1:06 am, Ed Pawlowski > wrote:
>> >>> On Sat, 22 Oct 2011 21:10:25 -0700 (PDT), phaeton
>>
>> >>> > wrote:
>> >>>> So the gist I'm getting is that ceramic coated cookware is great if
>> >>>> you want to simmer an acidic tomato sauce, but as a skillet where
>> >>>> you will fry or brown meats and vegetables, everything will stick
>> >>>> to it?
>>
>> >>> Pretty much my experience. We have a ceramic coated Dutch oven and
>> >>> use it for browning, but after, liquids are added that will loosed
>> >>> the stuck stuff. I'd never use one for frying. That is best done in a
>> >>> plain metal pan or a thick non-stick pan. Just avoid the cheap stuff.
>>
>> >> Enameled and ceramic are different materials. Are you and Phaeton
>> >> discussing the same thing? I've never used a Bialetti Aeternum skillet
>> >> and I don't take ads at face value, but the video blurb at
>> >>http://tinyurl.com/3rne5dqis interesting.
>>
>> >> Jerry
>>
>> >I don't know about in your newsreader, but in MINE, they are both using the
>> >same words, "ceramic coated". *You are the first one to bring up
>> >"enameled".
>>
>> There's a huge difference between enamel and porcelain. *Porcelain is
>> a ceramic, enamel is a paint like nail polish and like what's used to
>> paint auto engines.
>
>Tell that to your teeth.

We're discussing cookware, you pinhead.

On Sun, 23 Oct 2011 06:44:57 -0700 (PDT), Jerry Avins >
wrote:


>>
>> >> Pretty much my experience. We have a ceramic coated Dutch oven and
>> >> use it for browning, but after, liquids are added that will loosed
>> >> the stuck stuff. I'd never use one for frying. That is best done in a
>> >> plain metal pan or a thick non-stick pan. Just avoid the cheap stuff.
>>
>> > Enameled and ceramic are different materials. Are you and Phaeton
>> > discussing the same thing? I've never used a Bialetti Aeternum skillet
>> > and I don't take ads at face value, but the video blurb at
>> >http://tinyurl.com/3rne5dqis interesting.
>>
>> > Jerry
>>
>> I don't know about in your newsreader, but in MINE, they are both using the
>> same words, "ceramic coated". *You are the first one to bring up
>> "enameled".
>
>I don't know of any ceramic-coated Dutch oven. There are plenty of
>enameled ones, though (Le Creuset, Lodge, more). I wondered if Ed
>equated the two. Still do, until we hear from him.
>
>Jerry

Porcelain is a ceramic to my knowledge
http://www.amazon.com/Heuck-33031-Po...9380876&sr=8-2

http://www.alibaba.com/product-gs/50...mic_Dutch.html

On 2011-10-22, phaeton > wrote:
> I'm seeing Bialetti ceramic coated skillets all over the place lately,
> even on grocery store endcaps. I always associated Bialetti as 'name
> brand', but these pans are cheap ($20) and pretty thin. At first I
> figured they were cheap and thin and in 'blowout sale mode' because
> they were garbage, but I'm a doctor, not a metallurgist.
>
> Anyways, does anyone here have any experience with these Bialetti or
> any other ceramic coated pans?

Yes.

More often than not, these supermkt promo ceramic covered steel pans
are a great deal. Before I splurged for my last set of good quality
cookware, I used to buy those ceramic pans all the time. So cheap you
can give 'em to local thrift store or toss 'em when you move, yet
really quite practical. The good ones have ceramic exterior and
non-stick interior and are made in Spain or Portugal. The ceramic is
jes thick enough to prevent hotspots and I always found they held up
very well, considering the price. I never had to toss one due to poor
quality or the non-stick wearing out.

If I needed a pan and was on a budget, I'd buy one in a heartbeat.

nb