Cooking For Engineers

[nope]

Hello,

i would like to ask if you have any experiences or knowledge about these pans http://www.ballarini.it/eng/prodotti_linea.php/idlinea=10#/

there is not much informations about the surface, only something from ballarini http://www.ballarini.it/eng/salento.php

i was unable to find any negative review on their products, only positive ones on
http://translate.google.cz/translate?sl=cs&tl=en&js=n&prev=_t&hl=cs&ie=UTF-8&layout=2&eotf=1&u=http%3A%2F%2Fballarini.heureka.cz%2Frecenze%2F&act=url

and eshop which sells mainly them has very good customer reviews and won eshop contest in czech republic in 2011
http://translate.google.cz/translate?sl=cs&tl=en&js=n&prev=_t&hl=cs&ie=UTF-8&layout=2&eotf=1&u=http%3A%2F%2Fobchody.heureka.cz%2Fpanvicky-cz%2Frecenze%2F&act=url

so one would guess it is good...

[Dilbert]

>>>
spam alert
>>>

if you go to the manufacturer's website - as both your links do - you can expect to find only good remarks.

[nope]

thats why am i asking here.
manufacturers informations cannot be trusted and some people just make a positive review after one use of pan...

[Dilbert]

well, according to Ballarini, they are the world's leading manufacturer of high quality . . . wow, I'm constantly surprised at how many "world's leading" companies there are in the same business.

interesting that being the world leader and so long in business, no one has reviewed them. the one eopinion review I found was pretty much word for word shilling of the company line - and somebody raving about their non-stick coated wok. well, anyone using a non-stick coated wok can't be for real anyway.

a lot of sites sell it

the non-stick is Analon - not new
they are at least honest about the warranty - five years - probably 3-4 years longer than Analon will last but...

if the price is right, why not?
it's unlikely to be anything better than remotely average.

[nope]

11 months of use very careful use on induction, and the surface started to have small blisters. I guess I will stick with a cheap teflon next time.

[Dilbert]

interesting follow-up.

did the blistering start at the 'edges' of the bottom? I wonder if the 'instant heat' effects of induction cause an overheating?

[nope]

pan: http://www.ballarini.it/eng/prodotti_scheda.php/nomeLinea=taormina/prodotto=frying-pan/idprodotto=31/idlinea=11
-inner diameter 21 cm
-heated diameter is maybe 12 or 14 cm, it seems to heat equally- no measurable difference between middle and edge
-there are only few small ones in the middle, majority is in diameter from 8 to 16 cm

I bought the induction cooktop at 24.09.2012. So it was used for 4 months on slow electric cooktop, and for nearly 7 months on induction. It was never overheated, no washing while warm.

Measured with IR(emissivity 0,95), empty pan, from room temperature:
mostly used speed:
45s to 100C
+20s to 125C

maximum speed that the pan ever experienced (sporadically if ever):
30s to 100C
+15s to 125C

[Dilbert]

I have also tried a number of "upscale" non-stick, which all "failed" in relatively short times - not on induction tho

so now I buy a cheapie $10-15 PTFE pan - which lasts 18-24 months - then it's time for a new one. there are some thing where a non-stick is very helpful.

the "green" ceramic pans are curious - some people have very good service, others report the same 'worked for a couple weeks' syndrome - same brand/size etc so looks to be a question of use. they run about $20 - my plan is to try one 'next'

[IronRinger]

How have you folks been washing your non-stick pans? IMO, washing them in the DW is deadly - the coating fails as fast as when you repeatedly overheat them. Hand washing with strong dishwashing deterg also limits the life. My few non-stick pans are now only washed with plain water and a sponge cloth, when cool. Hey, they are non-stick - the crud slides right off, so very gentle cleaning is all that is needed.

[nope]

I have never tried to use DW, although it is declared to be DW safe. And it was never overheated, if you define overheating a to go beyond 200C (that´s why I have IR thermometer ).

[Dilbert]

the only kitchenware exempt from the dishwasher are the Wuesthof knives.

other that "good china" (by DW's definition) everything else either survives the dishwasher or gets wasted/chucked.

I have a lot of wooden utensils - spoons, spatulas, etc. they go in the dishwasher. yes it's harmful to wood; when it gets funky I buy some new stuff.

I have a limited amount of time and appetite on this earth; not gonna' waste it "hand washing" stuff my descendents can replace for a coupla'bucks.

.......and this is currently brought to your by the original "way before you ever heard about disposable" anti-freak. people are funny & odd creatures.

[nope]

I would like to see some temperature graph of DW, because if it does not make any bumps, then it should harm nothing, except the wood.

[Jim Cooley]

Dilbert, you're funny! Doubt you can find them here in USA, but Hawkins, an Indian manufacturer known primarily for their pressure cookers also make a line of relatively inexpensive non-stick fry pans, 3.25 mm thick aluminium. I love them and if you don't overheat you can get 3+ years out of them.

http://www.hawkinscookers.com/2.1.3.futura_frying_pans.asp

I like the Frying Pan 26 cm, 3.25 mm CODE:Q21
with stainless steel lid MRP: 1100 ($20 USD)

[EliMunn]

I took Scanpan. Yes, it was a bit of a investment, but hey, I'm looking after myself.

[coelacanth72]

Wash Teflon and similar non stick coatings by simply wiping with a paper towel or a rag reserved for the purpose. Pretty much like seasoned cast iron. Soap and water if you really burn something on there, but be very gentle, even a green scrubby can mar the surface at which point I'd trash it for fear of out gassing. Uncoated pans may stick but are far easier to clean without damage