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Old 02-15-2016, 08:37 AM   #16
agouderia
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Join Date: Jun 2008
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Quote:
Originally Posted by Xyantha Reborn View Post
white ceramic pan.

New.favourite!
Good quality white ceramic is the best!

I have 2 - one Italian, one German - both fabulous still after 4-5 years in very regular use.

Reading Tad's original question though - part of the problem with many of the coatings is that in the end they can't stand extreme heat very well. Another reason why porcelain/ceramic is better because depending on blend it goes up to 800-1000 degrees.

For cooking things that get extremely hot - like caramelizing sugar - a cast iron, stainless steel or copper pan with no coating is still best.
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