Comments by "John h Palmer" (@johnhpalmer6098) on "The TRUTH about Ceramic Cookware" video.

@MaximC Actually not quite true. You DO need to season it again, but the more you use it, the more the seasoning will improve overall, but if it looks dry, then slick it down with a tiny bit of oil while still warm from drying on the stove. Cast iron holds onto the seasoning better than carbon steel, but both are very good to use (I have both). In fact, I used my 11" DeBuyer carbon steel skillet last night to cook up a chicken thigh for a chicken sandwich and put in plenty of oil to fry it in until about 180-ish. The thigh did not stick, not once.
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@MaximC No it's not, the SDS (safety data sheets) says it's not, but in you INGEST IT, then you can get indigestion from it, and you'd have to ingest loads of it before it becomes a problem. I keep a can by my sink, and it's great stuff. I always rinse it after using it anyway, like you would when using soap on a pan.
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@Snocone333 According to the data safety sheets, it's not toxic at all, but you will want to rinse it off anyway due to the powder residue that is left behind when using it anyway.
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@TheJacklwilliams exactly.
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These Always pans get panned in virtually every review out there, they are aluminum and don't heat up too evenly, nor well, the coating sucks, and the overall design is poorly thought through. I don't own any ceramic pans in my arsenal of pots and pans. I DO have ONE non stick but don't use it all the time as mostly I use cast iron, carbon steel or stainless steel and all are cooked on a radiant glass top, but have used them on a basic calrod stove and on a butane burner on occasion. As several have said, never run them on high heat, at most, medium high (a 7 on most radiant glass top stoves, even many calrods the same). Use high for boiling water, but do not leave it on high, when cooking rice or pasta, turning it down to medium is fine. Deglaze the pan for sauces, use the fond for extra flavor, by adding liquid to it, then scrape it up with a wooden scraper or spoon. This will also make it easier to clean the pan afterwords, or just soak it for several minutes will also work. Stainless can go in the dishwasher, as long as the handles are not made of wood. Same for enameled cast iron like Staub or Le Creuset or similar. As long as the pots have no wooden handles, they can also go in the dishwasher, trick is NEVER place cast iron or carbon steel in there however. They will likely get their seasonings ruined and will rust as the dishwasher is caustic when in operation and has been known to ruin many finishes that are not dishwasher safe.
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@SamUrtonDesign Very likely you may have overheated it. Enamel can be damaged when that happens, or you exposed it to thermal shock, that is, while hot, you added cold water to it a general no, no for any enameling anyway. I have vintage Le Creuset and they all have cracks from being overheated a little, but are also quite old now too. One set I bought about 25 years ago is likely from the 1950's (Elise yellow), the other is around 43 years old and was my mothers (in brown) and is just the Dutch oven itself.
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@mikafoxx2717 Actually, most soaps now do not strip as they do not have lye in them, that is what has been an issue in the past. I don't use soap much with either cast iron or carbon steel. Mostly water and salt (hot water) and wipe with a paper towel, then on the stove over low heat to finish drying, wipe down with a tiny slick of oil.
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@servnava6601 While it may be true, NEVER run your pan any higher than a 7 or medium high, tops, unless it's for boiling water anyway.
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