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This is a screen-shot of "Chopped", a show on the Food Network that I watch a lot. Most of the pans on the show are stainless steel, but it seems that these pans are always the ones the chefs grab when I would grab Teflon. They don't seem as non-stick as Teflon, eggs especially seem to stick to these pans, the show doesn't seem to have any Teflon pans. What surface is this?

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    Lol. +1 for butter and herb basted bacon-wrapped hotdogs. Oh Chopped.
    – Preston
    Nov 20, 2014 at 12:05
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    @PrestonFitzgerald It's even worse than you know. The hot dogs are vegan! :)!
    – Jolenealaska ♦
    Nov 20, 2014 at 12:11

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EDIT:

The cookware used is by Zwilling JA Henckels. They are Thermolon-coated, which is why I mistook it for a Green Pan--they are the same coating (ceramic.)

You can see the cookware used in the show here:

http://shop.foodnetworkstore.com/nav/department/cookware/show/chopped/0

My original guesstimation:

This looks like a Green Pan, an attempt to make an alternative type of non-stick pan (does not use PFOA to create PTFE [Teflon])

They use ceramic to try to re-create a non-stick-ish feeling, but they definitely are not as non-stick as PTFE pans are.

http://www.green-pan.com.au/en/technology-3592.htm

I could be wrong, but I haven't seen any other pans with that colour of surface, so I'm pretty sure it's a Green Pan.

GreenPan image

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  • AHA! That would be it. The chefs can bring their own knives, I wonder if they can bring their own pan too? I'm pretty sure I'd prefer Teflon if I wanted to fry eggs.
    – Jolenealaska ♦
    Nov 12, 2014 at 3:57
  • Teflon isn't so great for people, when the material flakes or leaches into food, so that's why there are these kinds of safe alternatives :)
    – Ming
    Nov 12, 2014 at 3:59
  • Yeah, but nothing works as well for eggs! I've never had a problem with Teflon, but I know that some people avoid it like the plague.
    – Jolenealaska ♦
    Nov 12, 2014 at 4:11
  • @setek and chances of that are miniscule, plus the amount you'd have to be exposed to is far larger than you'd get from even a lot of meals cooked in that pan.
    – jwenting
    Nov 12, 2014 at 11:10
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    Newer coatings are, IMO, as usable as Teflon, and more durable and not as susceptible to high heat destruction. I scoffed at Teflon scares at fist, but it is now considered enough of a carcinogen after exposure to high heat that I now actively avoid it. And who among us never burns or overheats a pan?
    – dlb
    Aug 11, 2016 at 23:00

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