Depends what you're cooking and the effect you want. You generally don't need oil to prevent sticking, but sauting garlic or searing meat in a dry pan may not result in the desired effect. I usually give a spritz of nonstick spray for high risk items like eggs regardless.hunt3rshadow wrote: ↑ I've never had non-stick before; does that mean I don't need ANY oil at all?
Doesn't the OXO use PTFE (Teflon), while this Ninja is ceramic (sol-gel) coated and PTFE & PTOA free?
oxo is hard anodized as far as I know
According to people who have used it for a couple of months, yes. They wear out and suck after a few months.blindemboss wrote: ↑ This thicker Ninja pan certainly looks better than the cheap $10 non-stick ones CT has on sale.
(I picked up the better thicker T-Fal ones for $16 a few weeks back as I’ve had pretty good mileage out of them relative to the cost).
So how is this Ninja really different? There are many anodized non-sticks out there.
Isn’t it ultimately still coated with some non-stick material that will wear off in a year?
Yep. If you want lifetime nonstick pans, you gotta get a carbon steel skillet and season itblindemboss wrote: ↑This thicker Ninja pan certainly looks better than the cheap $10 non-stick ones CT has on sale.
(I picked up the better thicker T-Fal ones for $16 a few weeks back as I’ve had pretty good mileage out of them relative to the cost).
So how is this Ninja really different? There are many anodized non-sticks out there.
Isn’t it ultimately still coated with some non-stick material that will wear off in a year?
Generally these last a long time IF you don't abuse them. The problem is people will overheat, burn food, and scratch with knives then wonder why they stop working. You have to baby non-stick pans IMO.
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