/ck/ - Food & Cooking

>>15882184
different anon here but on a pfoa-free ceramic nonstick, if kept at temps below 500 and kept away from metal utensils, can be a lot of fun. you can actually make very sweet, viscous foods in them. one example is the way cheese even on a preheated bare ceramic-nonstick, will render out its fat, and the cheese protein-and-carbohydrates fry themselves in little puddles of their own fat. like cheese-crisps it turns out, no other oil required, and would never ever stick. caramels and peanutbrittle-style confections, toasted oatmeal, what else?
I use an induction cooktop now, but before that I loved my silicon-based-nonstick-aluminum pans, I took care of them. though pic related is aluminum-cored stainlesssteel, which would work too.
they're not workhorse pans, but as a special utility pan they can be very useful. in a daily-driver skillet though I prefer bare untreated metal with all-metal handles, like both iron and steel can handle an optionally higher heat with no stove-to-oven worries.