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Thread: New Titanium Ceramic Frying Pans

  1. #1
    mac
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    New Titanium Ceramic Frying Pans

    I just bought a set of 2 titanium ceramic frying pans from Costco and after hearing so much about them I thought I would give them a try. I was especially interested in the fact that you did not have to use any oil or butter for frying. The directions that came with the pans were sparse, to say the least.

    The first time I tried them I used a little bit of oil and pan-seared a round steak and then added water and braised it until it was tender. Everything went pretty well.

    This morning I used no oil or butter and fried an egg, just like they do in the commercials. Well, that was a big disappointment! The egg kept sticking to the pan and my over-easy eggs ended up broken and a little tough. The commercial shows how the eggs slide around easily and then they plop it onto a dish. My eggs didn't quite go plop. My heat was at medium, so I am sure that I didn't use too high heat.

    Alton Brown, chef, says that all non-stick pans are a misnomer, since you always have to use some type of spray or fat to grease the pan. This I always do before using one. But I thought these copper colored pans were suppose to be different.

    What are your experiences with the copper colored ceramic pans?

  2. #2
    Power Poster QuiltE's Avatar
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    First of all, I don't have any of these pans.

    A friend recently bought one and the instructions said that you must use a little fat of some sort.
    I think it was a tbsp, but maybe it was only a tsp? Not sure.

    What I do know is that she has found it to be real slippery.
    So much so that she found it hard to flip her egg over, without it sliding over the edge of the pan.
    Or to get the flipper in under something in the pan.
    All a learning curve .....
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  3. #3
    Super Member SusieQOH's Avatar
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    I have one like yours,mac, and the same thing happened to me!

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    I use a light coating of Pam spray. Those eggs just slide every which way! I prefer the copper pans.

  5. #5
    mac
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    Quote Originally Posted by NanaCsews2 View Post
    I use a light coating of Pam spray. Those eggs just slide every which way! I prefer the copper pans.
    Even though the directions were very sparse, the one thing it did say was not to use canned sprays. I took that to mean to use only oil or butter. I guess that this means that Alton Brown was right again, all non-stick pans are a misnomer.

    I did just use a pan to brown a roast before cooking. I added a little bit of oil, about a tsp., and it browned it beautifully. I suppose if you can get away with just using a fraction of the fat you would normally put in a frying pan, then it will be a healthy choice for those of us who are trying to keep to our diets.

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    A friend gave us one for Christmas last year. I hate the stupid thing. I find eggs cooked in them to be quite 'rubbery' for lack of a better term. I prefer my T-fal teflon pan even though it's supposed to be no good for you. Oh well. In both I generally cook w/butter - a small amount but butter nonetheless. Rarely do I use oil of any sort. Otherwise I use our steel or aluminum pans. DH likes the red copper but he has strict orders not to cook any food I'm eating in them.

  7. #7
    Senior Member skothing's Avatar
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    When I bought mine it said you had to cure it . So followed the directions. But when doing eggs Pam.

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    Super Member kuntryquilter's Avatar
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    I bought one and was very disappointed with it.

  9. #9
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    I bought a cheaper brand small skillet to try it out. Loved it but I also had to add some sort of lubricant such as a spray, oil or butter. The one time I didn't for my fried egg it stuck but once I got it unstuck it slid around like it should but that told me to always use something on the pan 1st. I love my pan enough that I bought the electric skillet where the pan just sits on top of the heating unit. You can use it on the stove or in the oven too so 3-fold. They also carry a pan that looks just like it so if I ever damage this pan I can get a replacement easy enough.

    I talked my sister in to buying a set of whatever brand. She was a bit hesitant as they were so cheap (on sale at Xmas type) and the brand we hadn't heard of but she did and she loves them. Wishes we would have bought 2 sets now. Everyone I've talked to loves their copper pans. Myself I never could cook my fish without over cooking but now it comes out tender and flaky like it should every time. I'm sold. I didn't buy a complete set due to the fact I'd purchased an expensive (last time set) back when I moved here 7 yrs ago plus I don't have room to keep both sets.
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  10. #10
    Senior Member joivey's Avatar
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    I use about a tsp of coconut oil when frying eggs and it works fine. Also, I spray the ends of my silicone spatula with Pam and that helps, too.
    Jo Ann

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    Super Member Jan in VA's Avatar
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    The cleanup is what I love most about mine, a pretty green one with white interior that I bought at Walmart. So far I've only used it for eggs with a hint of butter. About 5 seconds to clean it and hang back on the wall before I eat! Could hardly do better if I were eating them raw, LOL!
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    I bought a white ceramic one & absolutely hate it, Everything sticks no matter what I do. I have a cheap copper one & like that, but I do use a little spray on it.
    Last edited by QuiltnNan; 03-14-2018 at 04:17 AM. Reason: remove shouting/all caps

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    Super Member Irishrose2's Avatar
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    I have a white ceramic Dutch oven (white interior) and a full set of Cuisinart ceramic pans in red (black interior). I do use a little butter with eggs because I want the taste, but do many other things without any oil. If anything does stick a little, it cleans up so easily. I bought a copper one, but gave it to my son as I had too many and I know he loved his first copper one for eggs.

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    Super Member ILoveToQuilt's Avatar
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    The reason that chefs don't recommend the cooking sprays (Pam and the like), is that they leave a sticky residue on non-stick and cast iron pans. They recommend using oil (very little and wipe with a paper towel) or butter. On cast iron, swish the oil (very little) around bottom of pan and up the sides, wipe out with paper towel and heat to set oil You now have a "seasoned" cast iron pan.

    I've been curious about the copper pans, but I have been buying cast iron instead. I have a set of Revere Ware (the original copper bottom pans) that dates back to 1948 and still going strong. Can't give them up! Also picked up a set of Caphalon pots at auction and absolutely love them.
    Anita

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    Thanks for all the info. Guess I will stick to black iron.

  16. #16
    Super Member Chasing Hawk's Avatar
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    My brother bought one from Wal Mart a few years ago. He loved his, said it worked just like it was advertised. I love my All-Clad non-stick pans from Bed, Bath and Beyond.
    https://www.bedbathandbeyond.com/sto...2865?brandId=3

    I use the small one for eggs and the larger one for everyday cooking.
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    I have the square one and love it. Got it when they first came out and never use anything else and do not use any oil/butter

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    I just got one as a birthday gift. I have used it once to try and make a grilled cheese sandwich. The pan is so slick, I had to use a fork to catch the sandwich to flip it and remove it from the pan. I haven’t tried fried eggs yet, but that is next.
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    Super Member cashs_mom's Avatar
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    Quote Originally Posted by Clarice29 View Post
    Thanks for all the info. Guess I will stick to black iron.
    I love my cast iron pans!

    You can buy olive oil and avocado oil in spray cans. That would probably be better than Pam.
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    Senior Member vschieve's Avatar
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    I prefer and use a "smooth as a baby's butt" cast iron skillet. When after plenty of use, they are better than teflon, plus you don't have the chemicals leaching out into your food. When you can pick up the cast iron skillet and swish it side the side, and your eggs move as well, who needs non-stick chemically made pans.

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    Senior Member vschieve's Avatar
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  22. #22
    Senior Member vschieve's Avatar
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    https://healthy-cookware.com/what-is...eally-made-of/
    So, as article says, not all titanium cookware created equal. Know what materials are used per manufacturer.

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    Super Member madamekelly's Avatar
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    Quote Originally Posted by vschieve View Post
    I prefer and use a "smooth as a baby's butt" cast iron skillet. When after plenty of use, they are better than teflon, plus you don't have the chemicals leaching out into your food. When you can pick up the cast iron skillet and swish it side the side, and your eggs move as well, who needs non-stick chemically made pans.
    I had the most amazing 15” cast iron fry pan, that was my grandmothers, that I used for many years after she passed. One day while making spaghetti sauce, I picked it up to pour the sauce on the pasta, and the handle “broke” off leaving a “V” shaped crack in the side of the pan. I cried over the loss of that pan... I still miss it.
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  24. #24
    Super Member cashs_mom's Avatar
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    Quote Originally Posted by vschieve View Post
    I prefer and use a "smooth as a baby's butt" cast iron skillet. When after plenty of use, they are better than teflon, plus you don't have the chemicals leaching out into your food. When you can pick up the cast iron skillet and swish it side the side, and your eggs move as well, who needs non-stick chemically made pans.
    I so agree! I feel so much better about using my old cast iron skillet with no toxins in them. I have enough problems from food sensitivities without adding a lot of unnecessary chemical reactions to my food.
    Patrice S

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  25. #25
    Power Poster Onebyone's Avatar
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    I use stainless steel or cast iron. The secret for stainless steel and cast iron is to get the pan searing hot, let cool down a little add oil and then heat it back up. Nothing will stick. My cast iron is so slick it feels like glass. Non stick doesn't last very long so don't spend a lot on a skillet. Many consumer reviews says Rachael Ray's non stick lasts the longest. I don't use any non stick if it has scratches in it. Never heat non stick pans to high heat. All ceramic coated pans scratch easily.
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