this post was submitted on 11 Jun 2025
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No Stupid Questions

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[–] [email protected] 1 points 3 days ago (2 children)

Any idea if ceramic linings contain epoxy or plastic?

[–] [email protected] 2 points 3 days ago (1 children)

Assuming you’re just using it for water or something and not actively cooking, a good bottle should be fine- the ceramic lining is basically sintered on at high heat and will improve the inertness of the pan.

Cheaper versions I’d stay away from (same as cheap aluminum or stainless bottles.)

[–] [email protected] 1 points 2 days ago

Yeah was more referring to frank green water bottles

[–] [email protected] 1 points 3 days ago (1 children)

There was a recent post somewhere bringing attention to how ceramic pans are often not truly ceramic but an amalgamation that includes more questionable materials and/or being only a thin layer covering lower quality metal that could leach. That would make me wary of bottles with ceramic linings

[–] [email protected] 1 points 3 days ago (3 children)

Ceramic pans are usually sintered on at high temperature, but the coating is friable when it heats up.

Some is always coming off in the food.

I would suggest going to either carbon steel or cast iron pans. Cast iron might take some more care each wash, but it was the OG non stick and the seasoning is maintained with cooking fats… as you… cook.

There are some drawbacks that (tomatoes, for example.)

[–] [email protected] 1 points 1 day ago (1 children)

Is ceramic harmful if you ingest it like that? It's mostly just carbon and silicon, right? Like eating sand.

[–] [email protected] 1 points 1 day ago* (last edited 1 day ago)

Depends on what it is. Silicon carbide is “just” carbon and silicon. There’s other kinds like zirconium which isn’t.

Also, the cheaper “ceramic” pans aren’t actually ceramic in the engineering sense. They’re more like ceramic powder held in some kinda binder and that binder is probably very not good for you.

The fact that companies like green pan won’t say what their “ceramic” actually is says a lot about the matter.

[–] [email protected] 2 points 2 days ago

I would suggest going to either carbon steel or cast iron pans.

Particularly since the article that poster was referring to (I think this was the one) points out that the coatings were actually proprietary formulations and the manufacturers would not reveal what chemicals went into the manufacturing. Thus, no one has any clue what is really coming off in your food nor how toxic it might be.

[–] [email protected] 2 points 3 days ago (1 children)

Yeah I've not personally used anything but steel and cast iron for years now

[–] [email protected] 3 points 3 days ago* (last edited 3 days ago)

A while back my grandma found out I love cast iron. she basically handed me all of her grandma's cast iron.

good luck getting any modern nonstick to last that long.