8 Inch Round Nonstick Cake Pan

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  • Traditional Versus Ceramic Nonstick Pans

    Hands down the most important factor in determining a good pan was the kind of nonstick coating. There are two types used on cookware: traditional PTFE, or polytetrafluoroethylene , and ceramic, which has exploded in popularity in recent years as a result of concerns about the safety and environmental impact of PTFE.

    We tested four pans in each style, and differences emerged immediately. In the first egg test, seven of the eight pans were able to cleanly release all 50 eggs the one that couldnt was ceramic. A few days later, the coating started flaking off two of the pansboth ceramic. And at the end of testing, the fourth ceramic model was the most scratched-up of any pan we tested, which doesnt bode well for durability. Meanwhile, the PTFE pans emerged reasonably unscathed. Clearly the ceramic pans werent as durable. We delved into the science behind the two kinds of nonstick coating to understand why.

    Long-term testing of 8-inch nonstick skillets revealed the limited life span of the factory nonstick coating.

    Deputy editor Hannah Crowley created piles of fried eggs while testing the nonstick properties of 8-inch nonstick pans from several brands.

    In a capacity test, a batch of Cooks Country Cheesy Scalloped Potatoes for Two was too much for this 8-inch nonstick skillet to handle.

    Caked-on scalloped potatoes served as evidence of overflow on the sides of one 8-inch nonstick skillet.

    Nonstick Surface Materials Matter

    These differences bore out in our testing. The ceramic pans wore down, but all four PTFE pans emerged intact and operational although they had some minor scratches, all were able to release 50 eggs in a row, without the use of fat, at the end of testing. So while the process of making a ceramic pan may save energy, the pans dont last as long and need to be replaced sooner, rendering the green claim suspect. Well stick with PTFE for now. As for the safety question, PTFE pans can be safeif you use them properly .

    As a result of our durability test, the copper enamel chipped off of some pans.

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    1. Made of food-grade silicone paper, safe cake parchment circles

    2. High quality parchment paper sheets, not flimsy, durable and won’t tear apart

    3. Baking circles prevents cake from sticking to the cake pan for easy clean up

    4. Easy use: Non-stick baking sheets can peel off from layer cakes easily

    5. Pre-cut circle parchment paper is the best choice for all your kitchen needs

    Package included:

    4.6 out of 5 stars

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    Why Ceramic Pans Dont Last

    According to our science editor, the different compositions of the ceramic and PTFE coatings caused this divergence in performance. He compared the ceramic coatings to glass: Theyre more brittle, so theyre more susceptible to stress and develop microscopic surface flaws during normal use. And the more flawed, or rougher, a ceramic nonstick surface gets, the more it clings to foods. This brittle quality explains why the ceramic pans wore down faster and chipped easily. Also, metal expands and contracts slightly as it changes temperature, and because its so brittle, the ceramic coating isnt as responsive to these temperature changes, which makes it more prone to shattering or separating from the metal pan under thermal shock. PTFE, on the other hand, is comparatively malleable , so its better able to flex and move, maintaining its grip through impacts large and small. It also doesnt bond to other materials, even if its roughed up a bit, so its more resilient to everyday wear and tear.

    Deputy editor Hannah Crowley takes the testing outside, hitting one of the nonstick skillets against a concrete step during an abuse test.

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