Something old, something new – scrambled eggs make Katie blue.
We’re not getting married, just on the hunt for the pan to kick out the Teflon once and for all.
We eat a lot of eggs here at the Kimball house, particularly since we’ve gone grain-free or gluten-free. I’d say 2-5 breakfasts a week are scrambled eggs, so if my cast iron pan takes 5-10 minutes to clean up after a scrambled egg meal…can I still do math? Go, Mommy brain, go!
That’s potentially almost an hour a week just scrubbing eggs out of a pan.
I don’t know about you, but I don’t have even an extra half hour lying around.
Besides that, on a bad day with cast iron and eggs, I feel like nearly an entire egg gets stuck to the pan and thrown down the drain. My food budget is expanding enough already with a growing 7-year-old boy and a hefty one-year-old who loves meat. I can’t be throwing a 33-cent egg in the garbage 2-5 times a week.
My “something old” isn’t going so well for eggs.
The “something new” gives off fumes that kill birds within second and uses an adhesive that’s strongly linked to cancer and reproductive issues (Teflon).
This summer I got the opportunity to test something old, that’s new.
I had an opportunity to review the Xtrema ceramic 10″ skillet that I received as a product sample from Ceramcor, and my hope was that it be a substitute replacement for a non-stick pan.
It’s an interesting cross between old – clay-based ceramic, triple fired and glazed; and new – when was anything so shiny in biblical times, for example? In my estimation, cooking in clay pots is as old as dirt (pun intended), but the glaze that makes the pot much less sticky is an unknown. I haven’t been able to find exactly what it’s made of.
What I do know: Xtrema’s products were deemed “non-leaching” by an independent lab and had far lower than acceptable levels of lead and cadmium. So even if I don’t understand exactly what’s in the glaze, I know what’s not in there.
Why is Ceramic Cookware Safe?
We’ve talked a lot this week about safe cookware, and what we seem to have discovered is that many surfaces leach chemicals or heavy metals into the food, and others form toxic gases at high heats. It’s tough to find the magic bullet that actually cooks well and doesn’t have any health risk question surrounding it!
From Xtrema’s website, here are the benefits of cooking with ceramic:
- No leaching (big one!!!)
- Super high temps – can withstand over 2000 degrees of heat!
- Non-scratch surface – you can use metal utensils and even steel wool or abrasive cleaners
- Goes anywhere: freezer, grill, oven, microwave, dishwasher
- Keeps food hot longer
It’s just about impossible to find a product that doesn’t have at least some detractors or negative research. Even cast iron may leach too much, according to some. Dr. Mercola, who is sometimes a bit of a quack but really conservative in his opinions, chooses ceramic as the *only* safe cookware, including cast iron. I won’t buy that hook, line, and sinker, but it adds credibility to ceramic (although Mercola sells the stuff, too, which takes away a little credibility in my book).
But How Does Ceramic Cookware Really Work?
I’ll be honest: even after a few months with the pan in the house, I’m still getting used to it.
At first, I wasn’t a huge fan. I didn’t see a major difference as far as convenience between the Xtrema ceramic pan and my old cast iron skillet. Here’s why they’re similar:
- They’re both really heavy (Xtrema’s website will tell you it’s lightweight; on that point, they’re very wrong)
- They’re both clunky to store in the cupboard
- They both take some elbow grease to get eggs off
- They both have to be preheated for a minute or two before adding the food
When I realized that there was a little rise in the center of the ceramic pan, I was put off. I do not like that shape of pan, and in fact, that was one reason why I got rid of my enameled cast iron pan. It sends scrambled eggs toward the edges where the heat is less intense, and it bugs me.
Because of that initial bad taste in my mouth, the pan stayed in the cupboard more often than it came out. I felt it had failed as a non-stick scrambled eggs pan, and that was my major goal in testing it out.
Trying the Ceramic Skillet Again
This week I realized I needed to give the ceramic skillet a fair shake again and really see how it held out against cast iron.
I used it to make two dishes that I did exactly the same way in the cast iron and determined which one was (a) easier to cook on and (b) took less time to clean.
The photo above was a delicious lunch: sauteed red and green peppers and onions, sweet potato, and crisped Swiss chard with an egg on top. Luckily I have a lid that fits the pan so I can cook the egg properly.
I had made the same meal with cast iron the week before, and they cooked rather similarly. (i.e. I burned the greens slightly both times. I get distracted a lot!)
The Xtrema pan took the gold medal by a longshot on “easy to clean” though. It was probably one minute to cast iron’s 5 minutes.
I made homemade chicken nuggets (already cooked, then pan fried in coconut oil) before these photos, and I’m almost wondering if that goodly amount of fat helped to “season” the ceramic, similar to cast iron, even though you’re not supposed to have to do that.
The Ceramic Skillet Takes on Eggs
The big question that I (and many in the comments) really want to know the answer to is: what’s the alternative to yucky non-stick pans that can actually handle a (fairly) mess-free batch of scrambled eggs?
Observe Xtrema (and please pardon the photo quality; 7 a.m. is not the best lighting, nor am I entirely lucid at that point):
You can see that there is some sticking, but there is in my Teflon pan, too. The bottom of the pan is not completely coated in eggs.
I heated the pan for one minute before starting (following directions) and used about 2 Tbs. butter before adding the eggs.
This is the result after a batch of eggs. Not bad.
I was able to scrape most of it off in 30 seconds.
Here’s the real test: we did THREE batches of eggs that morning. Cast iron would have been a mess OR would have needed to be cleaned well three times.
I made more eggs for my husband:
You can see the “non-stick” action below the cooking eggs.
And the aftermath, which is really quite doable.
This is the pan after cooking another egg for the 4-year-old without using the scraper in between.
Because you can use soap on ceramic AND whatever scrubbing tool you want, and you don’t have to “season” it with oil afterward, I’m putting it well ahead of cast iron in the scrambled eggs race.
Hands down, it’s just easier.
It’s no Teflon in terms of convenience.
But.
It’s no Teflon in the bird-killing category either, so, like many things in the traditional foods lifestyle, I have to spend a little more time to get something worthwhile.
This is the cast iron after cooking only one batch of eggs with the same amount of fat, then scraping:
It took at least 5 minutes to clean up completely.
The biggest downfall of the ceramic at this point, for me, is that the skillet costs about $100 without the lid.
Yikes.
It does have a 50-year warranty and should hold up under just about any stress, so hopefully, like cast iron, you’ll be able to pass it on to your great-grandchildren.
My Continued Testing of the Ceramic Skillet
After several years of continued use, I have good news, bad news.
After the ceramic skillet’s success in my side-by-side test with cast iron, I started using my Xtrema pan regularly for eggs, and I really, really like it. It cleans up as well. Almost as well as Teflon, and I’m so happy with it.
Was.
Was so happy. Unfortunately, the bad news is that we won’t be passing this baby on to our grandchildren.
We often run out of room in our dish rack for pots and pans and so we just let them dry upside down on the stove. One morning when my husband was putting away dishes, he heard a crash behind him. No one will ever know if he bumped the pan or the act of closing the drawer near the stove jostled it, but no matter – the pan crashed to the ground, and we discovered a HUGE drawback to ceramic. It breaks. Quickly. And completely. One wrong bump and you’re out a hundred bucks. Le sigh.
It took me a while to decide if I was going to spring for another one or not, and carry the same risk of it being obliterated (or not) but I did eventually buy another Xtrema skillet to replace the broken one. I like having it for times when cast iron just isn’t the right choice.
We used cast iron for scrambled eggs for a while before I chose to buy a new Xtrema. But my husband complained about cleaning the cast iron – the rules of which are some sort of an insurmountable enigma to him – so often that he became exempt, meaning that if I make a mess in the cast iron pan, I have to clean it later.
His quote: “I hate cleaning the cast iron!” Why? You can’t use soap, you have to dry it on the stovetop and oil it, and that takes extra time, it takes lots of scrubbing usually…
He’s a fan of Xtrema’s pan, and I think we’ll be using it more often now that I’ve proven that I’m happier with it, too.
I’m also a fan of the company, whose founder is not afraid to be open about their story and have the goal to “honor and glorify God.” I feel like it’s not that often that you see a big company based in faith, and that adds trust, in my book.
NOTE: I know how to clean and care for cast iron. I know no soap. I know my pan is not seasoned very well, but I have tried. I’ve baked it with oil, just not at 500 for hours. I’ve made french fries in it so that it’s deep with straight oil. I’ll keep trying! But the comments are rife with advice… 😉
Disclosure: The pan was a free product review from Xtrema, but no money changed hands. I am an affiliate of Amazon. See my full disclosure statement here.
Katie Kimball, CSME is a trusted educator and author of 8 real food cookbooks. She is passionate about researching natural remedies and making healthy cooking easier for busy families. She’s been featured on media outlets like ABC, NBC and First for Women magazine as well as contributing regularly on the FOX Network.
A mom of 4 kids from Michigan, she is a Certified Stress Mastery Educator and member of the American Institute of Stress.
BB says
I love my cast iron! It is completely non-stick! It sounds like your cast iron pan is not cured properly. Scrub it down with hot soapy water. Dry. Cover it with shortening all over, including the outside and bottom. Place it in the oven on 375F for one hour. (Put a tray or some foil underneath the pan to catch drips.) Voila! Non-stick! Some people prefer oil over shortening but I find the shortening sticks better and you can get a good layer on there whereas oil drips, can get patchy and sticky.
rezaul says
The 12″ pan has an indention in the middle so it isn’t flat either. It also didn’t state that the “preferred” oils for this pan were coconut, olive, and CANOLA. Really? And it smokes at very low temps with butter. We finally got those worthless pans returned, but it was a serious hassle and there is not an option to get your money back after you try the pan- only store credit from Mercola. I think it’s great someone likes those pans, but I’d rather fry eggs in stainless steel!
Linda Brown says
Xtrema is independently tested and certified to be non-leaching meaning it’s a healthy and safe cookware. Isn’t it a good reason to put our trust in it? Great post, Katie! It couldn’t have been more comprehensive. Keep it up.
Paul says
Excellent tried, tested and true. I am currently replacing my frying pans the old teflon ones and have been looking for a while on what to replace them with. THANKYOU I am now getting some xtrema ceramic pans!!!
Great post, helped me very much 🙂
Soledad says
Heidi, I don’t think there’s a problem with SS. I think she was looking for something “nonstick” for cooking eggs. SS has some issues when cooking eggs.
llo says
This product is made in China – check the manufacturer – they have a page giving the reasons. That alone should disqualify anyone from buying it. But the kicker is that any ceramic glaze – any glaze – has lead in it. Otherwise it can’t be used as a glaze.
Ralf says
Thanx for showing these pictures. In Germany there is a lot of crap on TV (so called wonder-pans), which doesn’t work very well. So I expected to have more fun in the kitchen with a ceramic pan – but I bought a very cheap pan. 🙁
Now I have some other ceramic pans and they work very well. Scrambled eggs without butter or oil – yes it works.
Best regards from Hamburg, Germany.
Ralf
Susan says
I convinced my mother to get the 12″ pans for both of us for Christmas and boy, was that a mistake!!!
The 12″ pan has an indention in the middle so it isn’t flat either. It also didn’t state that the “preferred” oils for this pan were coconut, olive, and CANOLA. Really? And it smokes at very low temps with butter. We finally got those worthless pans returned, but it was a serious hassle and there is not an option to get your money back after you try the pan- only store credit from Mercola. I think it’s great someone likes those pans, but I’d rather fry eggs in stainless steel!
Heidi via Facebook says
I use stainless for all of our eggs, scrambled and otherwise. For easy clean-up, heat the pan before adding the butter and then add the eggs after the butter melts (though for the best eggs, yes, follow the above cold-pan directions). To get rid of stuck-on egg, just soak the pan a little, and use a pan scraper – credit-card-ish-size square piece of plastic that has just a little bit more oomph than a real credit card – and those eggs will slide right off. I also use my pan scraper all the time on my enameled cast iron. I missed my pan scraper enough when I visited my parents & my sister’s family that I went to Walmart (the only place I know of *right now* that has them) and bought one for each of them – and my sister loved hers enough that she blogged about it. 😉
Jodi via Facebook says
My enameled cast iron skillet is a Le Creuset and it is used weekly for scrambled eggs. No problems with cleanup. I was told by a chef that scrambled eggs are best when the pan is started COLD. Indeed, they are! Who would’ve thought?! Put your fat into the cold pan, add the beaten eggs and turn the heat on. Voila!
Jodi via Facebook says
Cast iron is the way to go. Also, Enameled cast iron is semi non-stick. I use mine frequently for eggs and cleanup is a breeze. My raw cast iron pan is getting to the point of being seasoned well enough to be considered non-stick. Lots of bacon/butter/fats are great for getting it seasoned really well.
Sharon via Facebook says
Once it is seasoned well you really don’t have to do it again. Just rub it clean every time and use plenty of fat. Took me a while to really get the hang of it but it is so worthwhile now. I really love it now. I hope you can get them really well seasoned this spring. I think the grill is a great idea!
via Facebook says
Krista English Yes. We’re not easy on our stuff in the sink, but dropping 4 feet to the floor = too much for it. 🙁
via Facebook says
Sharon Watkins Mercer I know…I really need to truly SEASON properly once and for all. Thinking of doing on the grill this spring so I don’t stink up the house… 😉
via Facebook says
Anya Madding It’s toward the bottom, after the unfortunate line about giving this pan to our grandchildren… :/
via Facebook says
Heather LaCroix This is the first I’ve heard of it, but looking now…
via Facebook says
Heidi Fenton Keiser Absolutely nothing! I just don’t own one…I worried that it might be hard to clean up with eggs…but I think it’s my next purchase after this sad story!!
Anya via Facebook says
Wait, I somehow missed the updated bad part in the post?
Elizabeth says
If you use enough fat in cast iron or a quality regular metal saute skillet, it shouldn’t stick like the pictures you showed above… It needs to be “seasoned” better. I typically only wash my egg pan about once a week and it just keeps getting better the more you use it, unless you accidentally burn something or don’t use enough oil/butter.
Anne says
Cast iron hard to clean???? rub it out with salt. Then rub it with olive oil before putting away. Always get great eggs. However, if you want a great safe non stick pan which is really cheap try http://bialettishop.com/CWAeternumMain.htm which is a ceramic (white) interior and I really love it.
If your cast iron isn’t seasoned it will act like you are describing. When you have the oven on, wipe the inside of pan with olive oil and pop it in there so the oil gets into the microscopic crevaces. Then, NEVER put it in soapy water. Just wipe it out. Use salt if you have to scrub it. Always repeat the oil.
jennifer says
We have Le Creuset ceramic pans (gift from mother-in-law) that work wonders. I also have an All-Clad that cleans up pretty easily. But I use a ton of coconut oil when I make eggs.
BlessedCP says
I have a Lodge cast iron frying pan and it is SUPER easy to clean out after eggs, scrambled or fried. I am thinking perhaps yours isn’t seasoned or cleaned properly. You NEVER use soap or cleanser on it. After you clean and thoroughly dry your pan you coat it with oil before storing it.
Heather says
Lodge is not anywhere near as good as antique cast iron because they do not grind the surfaces down properly smooth. I have one Lodge pot, and it’s a total pain in the neck compared to the many antique cast iron pieces I have (hubs collects cast iron, and several of my pans are his family heirlooms). The Lodge piece is a _butter melter_. It gets used to melt fats and that is all. And I’ve never been able to get it seasoned decently, even though I’ve tried numerous times over the 15 years I’ve had it. Any of my old pans? Make omelets several times and they’re good to go. Wash without soap, air dry, put in cabinet. No rust, ever.
Heather via Facebook says
Katie, Have you ever looked into Scanpan cookware? It’s what we use for our “non-stick” cookware. It’s way more non-stick than the teflon coated pans we used to use. They also are safe for metal utensils and the oven. We use the CTX line: http://scanpan.eu/CTX.aspx?ID=937
Sharon via Facebook says
I think a well seasoned cast iron pan works well for eggs. Once I got in the habit of keeping my pan well seasoned, my eggs never stick more than a tiny bit. Lots of butter also helps. Can’t skimp on fat in the cast iron. Maybe it’s time to give it another try?
Nancy says
I use salt for the major messes my husband makes in my cast iron but in general a little bit of hot water and baking soda cleans it right up. I have a newer cast iron and I do not like to leave it sit with all the gunk my husband think he needs to use in it. I season it with oil after washing but use butter or coconut oil to cook with, works beautifully.
Camie says
Scanpan has Teflon free nonstick pans. They are pricey but have the benefits of nonstick without the dangers of Teflon. They’re light but tough, certainly they won’t break like ceramic. You can even use metal utensils and sear in them.
Suzanne says
I have been using cast iron since I started cooking…and I wash it just the same as any of my other dishes: IN THE DISH PAN! Every once in a while, I cure them. You heat them up white hot (it destroys all the impurities), let them cool then oil them completely, let them cool again and wipe off excess oil. The biggest advantage to cooking with cast is that you get iron from your pan into your food. And THEY last forever.
Tracey via Facebook says
Heidi, I don’t think there’s a problem with SS. I think she was looking for something “nonstick” for cooking eggs. SS has some issues when cooking eggs. 🙂
LaRee says
Here’s how I clean cast iron. Before I start washing dishes I quickly scrape out whatever comes off easily, then fill the pan with water to wherever the stuck-on food is, turn it on and let it heat while I wash dishes. Once the water is starting to boil I use a Pampered Chef scraper (that they sell for their stoneware, they do sometimes bend if the water’s too hot, but they still work. A small metal spatula works too) and just gently scrape off the now soft eggs (or whatever). Once everything is lose, rinse it out, wipe it out if little pieces stay on, then set it back on the burner to dry. When it’s dry (30 seconds, maybe? I’m generally still cleaning up the kitchen). I turn off the burner, and spread a little grease on the pan if it seems to need re-seasoning, then let it stay on the slowly cooling down burner to season (it then often “lives” on the stove until I need the burner for something else LOL)
BlessedCP says
That is exactly our method too and food is pretty easy to clean out, even scrambled eggs.
Dawn says
I LOVE the Tupperware stainless. It is easy to clean. Add a little water after cooking the eggs while the pan is still warm, and the egg debris just slides out with a swoosh of my plastic scraper. I use lard, ghee or bacon grease in cooking eggs, and I’ve never had trouble getting them out, although there is usually a little stuck to the bottom of the pan, but not enough that I worry about it at all. And they go through the dishwasher beautifully. And I’ve dropped them (ahem) many times… Good luck!
Heidi via Facebook says
What is the problem with stainless steel for cookware? (Honest question here…)
Amanda via Facebook says
Oh forgot to mention the whole point of my short story: eggs cook well in them and no sticking (I cook with butter.) Trick is to preheat the pan on medium.
Amanda via Facebook says
I use a stainless steel electric skillet that I bought many years ago at (of all places) the fair. lol It’s a Kitchen Craft by West Bend that came free with the purchase of a set of pots. I also use a bigger one that came free with our freezer purchase. Are you seeing a trend here? lol Funny part is, I use those skillets more than anything else in my kitchen. Really! 🙂
Krista via Facebook says
More importantly can it handle bumps?
Jennifer FAshian says
I was surprised at the comments about cast iron being so hard to clean as my Griswald cast iron skillet is permanantly on the stovetop and I rarely even CLEAN it…eggs come off of it leaving a smooth, shiny surface with NO sticking. I will just use a paper towel to swipe it off every so often. I agree with the last commenter about hitting your antique stores for the OLD cast iron. I was told they make cast iron different now. My old cast iron pans are as smooth as glass and with a dab of butter the eggs slide around the pan with no sticking. My largest 14″ skillet will leave some residue in the bottom when cooking a giant amount of scrambled eggs at once, but although the handling of the heavy pot is a pain, I find that soaking it in water really helps to release anything stuck on and my Norwex spirisponge with hot water does the trick fairly quickly.
Denise says
I just have to pipe in. I don’t know about Lodge and the other current cast iron pans. I use Griswold – made 75 to 100 years ago and readily available on eBay and other venues. They are the perfect egg pans. There is no cast iron today made like these pans.
I put oil in the pan – I use coconut oil – and let the pan heat to smoking, making sure all surfaces have the oil on them. Then I wipe out the excess oil. The pan is now ready to use.
Put it back on the burner and put in your coconut oil or butter, but the oil works better, lots of it. Do not use olive oil, but lard would work. Heat the oil until a small drop of egg in it sizzles and then pour in all your egg. Don’t touch the eggs until the edges set up and bubble. This “seals” them.
Then you can stir to scramble them. The pan is completely nonstick and there is nothing left in it at all. When finished, wipe the pan with a cloth or paper towel, leaving a coating of oil. It is ready for your next use and you do not need to heat the oil to smoking again the next time.
DO NOT WASH THE PAN even with just hot water. Mine sits on my stove always ready.
The Griswold pans are the Cadillac of cast iron. The cooking surface is extremely smooth and they just don’t make them that way any more. This might be why others have problems with sticking.
I would encourage people who have had a bad experience with cast iron to hunt up some Griswold! You won’t be sorry.
Jen says
I agree with this comment. I have “crummy Lodge” cast iron, and my experience is the same as this poster’s. For the first month I had my pans, the only thing I cooked in them was bacon 1-2 times a week. After that, they were good to go. I use bacon fat to cook eggs, except for Fridays when I use butter. They wipe clean, easy as anything.
Judi says
I have to agree that my cast iron is the best for eggs! Even my 12 and 8 year olds prefer the cast iron for making their eggs. (And THEY have to clean up after themselves!) I also use coconut oil. Hot water for when they are too dirty with other foods, othewise just a good wiping out and they are ready to go for next time. (I have Lodge cast iron, given as a gift about 17 years ago.)
Brad van Scriver says
Unfortunately I bought a set of this cookware for my daughter for Christmas. I feel it was a wasted $400.
1st off two pots got wedged together (1 1/4 qt in the 2 1/2 qt and broke the smaller one in extracring them) – no mention of this possibility on the website – only “nesting might cause “marks.”
Now to the functionality of these pans? I really liked the idea of a super green set of cookware. And since the chinese invented ceramics who better to make them? However, my experience is that everything sticks super bad in them, and yes they clean up readily W/soaking, but W/considerable elbow grease. They are not as some reviewers have implied “non-stick” by any stretch. I can clean a stainless steel pan much faster!
When trying to cook eggs “over easy” it’s a disaster. 1st the “cone” shape pan (10″ & or 61/2″ – 10″ is the worst) causes the eggs to run to the outside edge of the pan and takes forever to get hot enought to cook (even after the pre-heat period) & sticks works than any other type of pan previously used, even W/ample oil!
Also they take forever to heat up. Do not believe the makers claim of a pre heat of 1-2 minutes. It is just not true. Last night I tried to warm up 3 frozen blueberry blintzes in the 61/2″ frying pan. 1st it took 8 or 10 minutes for the pan to warm up to cooking temp & another 5 or 6 minutes to brown & be ready to eat, In a SS pan (which I used before purchasing this set) it took 5 or 6 minutes total. Nearly 3 X as long. Even boiling water is a lengthy process. I timed how long it took to boil the 1/2 cup of water I need for my oatmeal. At 4 minutes I could still place my finger in the pan with only a slight warm feel. At a little over 5 minutes the water began to boil. Can you imagine trying to heat water for soft boiled eggs in the morning for a hurrying family?
If U are looking for cookware to prepare food for your family in a reasonable amount of time, I think you need to think seriously before buying this cookware so you won’t be dissapointed as I was.
Rebecca says
Thank you so much for this review! It was exactly what I was looking for. I need to ditch the non-stick pans once and for all but wasn’t completely sold on using Etrema for eggs. Going to give it another shot!