It was good for a while….Roichen ceramic pans. I bought two and reviewed them here and then later, here. But then the coating started to rub off. And then things just kept sticking, requiring more scrubbing, which took more ceramic coating off. Until it was just plain frustrating to use. Actually, my Dad threw one away when he visited recently. So…Roichen…isn’t so good afterall. Sorry guys.
Next pan I’m trying is one of those carbon/graphite coated ones. And so far, THAT has been amazing. I can get a good sear with meat. Eggs cook great. I don’t have to fuss over finding the perfect temperature. Will see how this goes!
A while ago I raved about the Roichen ceramic pan I wrote about here. And then I received a comment asking how it was now. It’s a great question and this is my followup reply :
The Riochen pan is still holding up well. I can fry an egg and get it crispy. I can get a nice sear with meat and stir fry. You do need some oil (I use grapeseed oil). You also need to figure out the right temperature so that the egg or meat lifts off by itself when is cooked enough. Cleaning it is still pretty easy. I would caution against using rough scrubbing sponges on it.
Just make sure you are buying the real thing. I bought a non-Riochen ceramic pan after this one and it’s terrible. Everything I cook sticks to the bottom (even with a lot of oil) and requires heavy scrubbing to clean it after. My Dad hates cooking with it and tells me to throw it away every time he visits.