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I just read a review of ceramic coated iron pans. the verdict is out if they are better at non-stick after many uses as a well seasoned iron pan.


The ceramic pans were colors. All ceramic coated ironware will chip and the chips will be where you see them: on the edge of the pan,dutch oven or the lid. The best thing to do with a chip is to treat it with flax seed oil and season it so it won't rust just like a cast iron pan. That means it is black.


Sorry for something so stupid but it just makes sense.