Has anyone heard of or tried this cookware?

I believe this is a 'new' item (or brand) and 'seems' to be an ideal choice for cooking with parrots around.

I got this pan today (but haven't used it yet)

https://www.walmart.com/ip/GreenLif...einforced-Non-Stick-Soft-Grip-Frypan/51254151

I believe that it is PTFE that is dangerous to birds. Honestly I don't like any of the nonstick stuff. The ceramic is supposed to be bird safe but it doesn't last long and the higher heat rating ceramic is expensive. I switched to stainless, and as long as you season the cookware and don't overheat most stuff doesn't stick. For eggs, cornbread, pancakes, etc. I use a cast iron skillet, but those can be a pain because you have to clean them with salt, you cant use water on them.

I've never owned any ceramic cookware. I just bought this one pan.

I have a Cuisineart stainless steel cookware set, but its a pain to make scrambled eggs in. Even if I use oil or butter (and I'm trying to avoid using those whenever possible).

I bought a cast iron wok a few months ago and I love that. I was told you could use water on them just not soap. Hot water to wash away any residue.

Skittys_Daddy said:

I've never owned any ceramic cookware. I just bought this one pan.

I have a Cuisineart stainless steel cookware set, but its a pain to make scrambled eggs in. Even if I use oil or butter (and I'm trying to avoid using those whenever possible).

I bought a cast iron wok a few months ago and I love that. I was told you could use water on them just not soap. Hot water to wash away any residue.

Click to expand...

Stainless Steel: Reduce the pan size to what you are cooking, as greater thickness to what you are cooking will reduce sticking. Also, select a burner that is about the same size as the bottom of the pan! AND, REDUCE THE COOKING TEMPERATURE! The vast majority of what you are cooking should never be above the 50% level with more being nearer to 25% percent of full! Cooking will take a bit longer, but sticking problems go away! You may even find that when you cook at lower temperatures, there is more favor. Note: The right size pan, with the right size burner needs far less heat to properly cook.

You are correct regarding using water. With care, a very mild soap can be used on a well-seasoned cast iron pan. But, NO scrubbing when mild soap is used.

Cast iron: soap and water are fine. Dry it by putting it on a burner on the stove. When it’s dry, use a paper towel to put a thin layer of vegetable oil or shortening on it to keep it well seasoned.

I have my mom’s cast iron skillet, which is probably 50 years old and that’s how it’s always been cared for.


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I use triply stainless pans. Learning to use them properly is a bit tricky, but once you master it, they are virtually non-stick. Usually sticking problems in stainless, disk bottom and triply pans is due to cooking on too high of a heat and not pre-warming before adding fats and food. And if something does make a bit of a mess, nothing soaking overnight and a sprinkle of barkeepers friend won't take off and shine back to like-new. I once burnt (I mean a thick black layer on the bottom burnt) oatmeal in one of my pans. Scouring it off was not fun, but the pan was completely salvageable. A non-stick or ceramic pan would've had to be trashed.

I actually have two stainless steel fry pans. A small and a large. Unless I clean them with Cameo, the eggs stick unless I use lots of butter (or oil) and I don't like using either. The pans are fine for everything else.

I do have a cast iron frying pan that was given to me but I 'prefer' not to use cast iron fry pans for two reasons- 1) they are very heavy and dont have more than one handle and 2) I have a terrible habit of grabbing pans by the handle and burning myself. Its why I only by thermal cookware (where the handle stays cool). Plus, I have terrible tremors (from my medications) and I need a pan/pot that I can 'grip' and hold tight easily (like a big handle) Believe me, I've tried training myself. There used to be this running joke at the pharmacy I go to- how many times I'd burn myself in a week. I used to go there regularly for burn treatment products.

I am a creature of habit. Once I've done something repeatedly for a short time, it becomes second nature, usually. But I can't train myself to 'not burn myself' with non-thermal cookware. Its like second nature to me to grab handles.

There is a bright side to this- This is one of the reasons why I've had a lot of luck keeping Skittles safe and out of trouble. I still look for him when he's in bed. lol.

One time I was walking to the bus station with my neighbor and I was 'petting' my chest and my friend said to me "what the hell are you doing?" and I didn't know what she was talking about. She said "you're petting yourself". lol. That's cause Skittles is so often in my shirt and I pet him through the shirt.

I just want to know about the ceramic pan, whether its safe is all. I'd only be using it to make scrambled eggs anyways, so not very hot- I think I'll be okay.

We use Stainless and Cast iron. Big fan of Lodge brand as it is now preseasoned. I NEVER use soap in my cast iron pans! Hot water and plastic scrub brush.