I've had a couple ceramic pans. But one was badly shaped and food would fly out while cooking too easily (a green as seen on TV one). The other one was white but was not designed to be flat, so oil would settle in the edges and not coat the middle. Plus food would stick to it and it became all brown after a month or two.
Anyone know of a good, flat, 12-13" ceramic non stick pan that works well?
I try to avoid regular non stick because they are so fragile (no dishwasher, no metal utensils) and rumors of the coating coming off into food as they age.
Submitted May 17, 2017 at 04:45PM by IanMalcoRaptor http://ift.tt/2qSPvEG
