Ceramic Saute Pan

I have a couple of those copper non-stick skillets and they're wonderful.
Not ceramic (I don't think) but not Teflon. Teflon isn't allowed in my house (toxic to pet birds).

Restaurant chefs use aluminum pans.

jzadski said:

Not sure if this is the proper spot but, can anybody suggest a Ceramic Saute Pan? Trying to get away from all the junk Teflon puts out. Thanks!

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The ceramic coatings are not actually ceramic and are not any healthier than teflon. PTFE hasn't been linked to any health issues and PFOA hasn't been used in the production of teflon pans in years, not that it was a big deal when it was. PTFE meets FDA regulations for food contact, but the new ceramic finishes do not. You're better off buying PTFE pans at a restaurant supply and replacing them often. Or get some carbon steel and/or cast iron. If you must, I'd go with a well known brand (T-Fal, J.A. Henckles, Farberware). I haven't seen brands like All-Clad release ceramic coated pans yet - maybe there's a reason.

I look at the new coating being the BPA/BPS debacle (the replacement being worse than the original material).

I have US Made Calphalon AL skillets that are 40+ years old. Seasoned just like cast iron and, essentially, Nonstick.

A carbon steel saute pan will be virtually nonstick when properly seasoned and cared for. The French brands are made with thicker steel. They are durable and without associated health issues. My Matfer skillets have replaced cast iron for stove top sauteing and they sear better (faster) than cast iron.

Cornbread still requires a preheated cast iron skillet in the oven.

Le Creuset, expensive but worth it.

+1 on the carbon steel. We use that and I have some stainless All Clad for any dish which contains acidic ingredients.

Jzadski:

Have you considered coated enamel cast iron? Like Le Crueset?

Op, I see someone else beat me too it.