4

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?

1

  • 1
    Lol. +1 for butter and herb basted bacon-wrapped hotdogs. Oh Chopped. – Preston Nov 20 '14 at 12:05
  • 1
    @PrestonFitzgerald It's even worse than you know. The hot dogs are vegan! :)! – Jolenealaska Nov 20 '14 at 12:11
5

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

  • 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 '14 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 '14 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 '14 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 '14 at 11:10
  • 1
    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 '16 at 23:00

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.