How does the non-stick soleplate on this iron compare to a ceramic soleplate, similar to the one on newer models, such as the panasonic?
480262
I cannot answer that question as I've never had a ceramic iron , but I will tell you as long as you use bottled water or keep your iron clean , I will take this iron over any other on the market
350197
It is heavier than non stick. But not as heavy as traditional cast iron. I would say weight is not that much an issue
37794
If you don't mind spending the extra $50 I would go with the stainless steel model. I've owned my E210 for about five years and I've noticed the porcelain is not hold up. I live in Wisconsin.
172279
Cast iron is the "original" nonstick cooking surface. All iron will rust. However, a properly seasoned & maintained piece of cast iron will provide a rustproof, nonstick cooking surface for decades.
531577
I've had some Calphalon commercial anodized for years, and cast iron too from Lodge and Wagner. Calphalon says to keep their pans clean for best performance, so seasoning is not recommended. And in any case it doesn't take seasoning like a cast iron does. But, the anodized does seem to "break in" over time. When new the finish feels almost velvety, not soft but it has some texture to it; after several uses and scrubbings that seems to polish away and it feels slicker and "harder." As it breaks in food releases easier, too; the regular anodized never gets to anything like nonstick but once "broken in" food releases and fond deglazes very well. Overall I recommend these pans highly for searing & deglazing, braising etc especially if you will be making an acidic sauce, as unlike cast iron they are nonreactive. The downsides are two: the dark finish makes it harder to see butter, garlic, and etc change color than with a stainless interior, and the wide, flat sautes tend to warp when used on high heat. I've had no issues with warping with the curved-side pans like the omelette and everyday pans.
862833
Excellent nonstick surface.I did however, use butter the first time out, but realized after the batch I did not need it. The surfaces are great.Do not poke into the coating with a fork/knife.I really like the iron, I usually make them every couple weeks.
779018
Not teflon. Hard anodized cookware is the best nonstick I have used. Rachael Ray cookware is very comparable to heavier, much more expensive cookware.
963746
I will say this. Many of Calpalon's pans are non-stick steel. This pan is anodized aluminum (bought it from another online retailer). It is much lighter but realize that aluminum will not hold up as well as iron/steel.
862831
Excellent nonstick surface. I did however, use butter the first time out, but realized after the batch I did not need it. The surfaces are great. Do not poke into the coating with a fork/knife. I really like the iron, I usually make them every couple weeks.
2102623
NO it is non-stick enamel I think but its a good iron this is my second one
1197687
It's cast iron so you shouldn't expect a perfectly smooth surface like a coated non-stick skillet. Mine was delivered in excellent condition and I have had no issues with the cooking surface.
949394
I had to toss my old copper-bottomed Revere Ware (warped, which I didn't notice on a non-glass top stove), and my grandmother's cast iron cookware (uneven on the outside). I now have a Cuisinart stainless steel set (copper in-between stainless), and use the Circulon Contempo pans for things like eggs (or when I just want an easy clean-up). They both work (the concentric ridges are inside the pan, not outside), with the Circulon being easier to clean, but slower to warm up, and Cuisinart being much more elegant to cook with. I have had the Circulon pans for about three years, with light use - they don't have a scratch on the, to my surprise (I don't use metal utensils with them, and I usually use a little oil).
405742
This particular skillet is non-stick. However, Wear-ever does offer one of the same size in all stainless steel. We just used this one more often and it took me a while to get my wife to treat it properly. She learned her lesson about the time that the original had to be replaced.
1809723
My All-Clad stays in the closet. I was very disappointed in this nearly $100.00 pan. I only use cast-iron skillets that are non-stick after 30-100 years of use. Lodge makes carbon steel pans that ,once seasoned, offer good non-stick surfaces. You treat them just like cast-iron. I have 40 year old Revereware that works much better than this All Clad. Sorry, but this pan did not work for me and I wish I had my money back. I haven't used non-stick pans for years as any non-stick surface will wear. If I was going to get one, it would be the one that America's test kitchen recommends, a Wear-Ever.
1659760
I have used my iron regularly and have not had a single problem with it. I would recommend this product as it functions well, the sole plate remains clean, and it is easy to maneuver.
2093472
I think it is easier to clean. You can use soap with the enameled but not with cast iron.
776649
I agree with the others that the non-stick surface seems to be sturdier than the old Teflon coating. I use a wooden spoon with my pan and it doesn't even show any scratching on the surface. I would say that with a little consideration for the surface that you should not have any flaking or other issues associated with Teflon.