Frying pans (induction) with white or beige coating

Bratpfannen (Induction) mit weissem oder beigem Belag

Guest

I first bought a Greenpan and then another Migros pan with a white (beige) non-stick coating.

I am probably one of the very few Migros customers who have an induction stove.

These pans are totally unusable. Even at 500W and with fat, everything burns. With the Greenpan, the coating quickly becomes blotchy. With the second pan, everything burns to such an extent that you have to scrub off the burnt-on food with a Scotch-Brite pad ... and then you damage the coating.

I now buy a pan from Tefal, which I know will only last a few years, but at least nothing burns.

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All replies (16)

Daniel_Migros

Hello hjspub

Thank you for your candid feedback. The Greenpan is very heat-resistant and is particularly suitable for searing meat. Due to the high heat conductivity of the pan, there is a risk that the food will be exposed to high heat for a long time and may burn. We recommend loosening the food slightly with the frying shovel shortly after starting the frying process and heating the oil/frying fat for one minute before adding the food and then reducing the heat to medium. We also recommend washing the pan by hand rather than in the machine. If you do this and are still not satisfied with the pan, you can of course return it to the store.

The frying pan with the white-beige non-stick coating could be the Ceramica model from the "Gastro" range. However, we are not entirely sure. Can you give us some more information about it? Does the pan have a blue outer color? What is the diameter of the pan and when did you buy it? And do you remember what you paid for it?

Many thanks and best regards
Daniel, Migipedia team

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Guest

Hello Daniel_Migros,

We have now tried two such pans ... one is a 24cm Induction Gastro EAN 7613249648730 (it has a white coating and was bought new). the other, the one from 2011, is a Ceramica 28cm induction.

The one from 2011 is already pretty bad ...even fried eggs burn even if you use fat and if you set the induction to 900W. At 500 W the pan doesn't get hot enough and increasing the temperature doesn't change anything. It also has brown spots in the coating.

The newer one with the white coating is even worse ... even fried eggs burn so badly that you can't even get the burnt-on bits off with Scotch-Brite. If you keep scrubbing, even the coating comes off. Even the dishwasher can't do anything.

I assume that Migros doesn't have many complaints because there are very few people in Switzerland who have induction hobs. The heat is probably generated very close to the coating with induction and is better distributed on conventional hobs.

We still have a Tefal pan, nothing sticks to it ... so it's a problem with the pan and not an incorrectly adjusted hob

Thank you and best regards,
hjspub

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Guest

I always have a hard time with frying pans. Either the food sticks quickly or the coating wears off quickly. No matter where I buy them. I miss my gas stove, I would have bought a cast iron frying pan. But now I have a stupid glass ceramic hob and that doesn't make much sense :-(

Maybe it's also down to a lack of talent on my part...

I wonder if that white and red pan from the junk TV commercials is really that great. They scrape around in it with knives... and I always use wooden spoons and the pans still look worn out.

p.s. No, I don't clean the pans with wire wool.

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Guest

Hello moz,

Glass ceramic hobs are not comparable with induction hobs. Glass ceramic hobs get hot, induction hobs only get hot indirectly, the heat is generated in the base of the pan or saucepan. In other words, a few millimeters closer to the coating of the pan, as is the case with cooktops that are heated themselves.

Induction pots and pans stay much cleaner on the outside of an induction hob than normal pans.

I don't use wire wool to clean or scrape the pans either. Only with these Migros pans does the stuff burn so firmly that you can't even remove it by boiling water with detergent. Scotchbrite cloths (in the version I use) are only very moderately "abrasive". But even that doesn't help.

I also use wooden spatulas and not metal spatulas. I have even found that wooden utensils are better than plastic ones, because the dogar then melt when they are supposedly heat-resistant up to 290 degrees.

I have also never had a coated pan that was really durable. But with Tefal pans you can at least expect them to last a few months ... probably because Tefal once got into a lot of trouble because Teflon was classified as a cancer risk.

But the Migros pans are so bad that they are not even half as good as the most primitive cheap pans. .

If you fry fried eggs after heating butter and then the eggs burn, then something is wrong with the pan, not with the user.

Iron pans are suitable for induction ... I'm not sure whether this includes cast iron.

And if you miss the gas hob, then induction is the solution: Induction reacts as quickly as gas, but does not produce any vapors, does not char the outside of the pots and is much easier to clean than a gas stove. There is also no risk of fire or explosion ....

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Guest

@deactivated user

The wonderful thing about cast iron pans is that you buy one in a lifetime and that's it. You clean them without water, just rub them out with salt. And the fried food tastes wonderful. Unfortunately not an option for me at the moment.

As for the gas hob: I've never charred a pan, although I wouldn't care if it was on the outside. With the new gas stoves, there is no need to worry about explosions or fires if everything is connected correctly. Sensors measure the temperature. If they detect that the fire has gone out, the gas switches off automatically.

Greezmo

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Guest

Induction hobs are vastly superior to gas hobs ... they have the advantages of a gas hob and at the same time are completely smooth glass surfaces. In addition, the glass plate is not heated and nothing can burn on it.

In the meantime, I have also discovered that cast iron pans can also be used. You can determine whether a pan is suitable for induction with a magnet ... if a magnet sticks to the pan, it is suitable for induction.

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faver

Hui here I read Greenpan, it makes my stomach boil... :-)
This frying pan is so useless and went into nirvana after about 5 uses....

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Guest

Hello Queen,

By "throwing them away" you won't get Migros' buyers to pay more attention to quality and you won't get them to blame the poor quality on the user's "cooking skills".

I now want Migros to take both pans back and stop telling me that I am doing something wrong.

In my case, one pan was completely unusable after just 2 uses and the other is not much better.

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faver

Hey hjspub,
Yes, you're right, but I was so annoyed and didn't feel like carrying it back to Migros to argue with the customer service ;-)

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faver

By the way, I have gas and no induction.

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