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Lloyd Pans: What sorcery is this?


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fwiw he explicitly compares it to non-stick in that these aren't. they're no doubt nice pans, but they're just anodized aluminum with an aluminum zinc coating, i.e., using a metal tool isn't that surprising

Edited by jimb0 (log)
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@Anna N Thanks, their website where I pulled the video from. 

 

@jimb0 They talk about anodized aluminum, but call the coating "proprietary" and a "water-based release coating".  Bunch of marketing fluff.  So you think it's as simple as an aluminum zinc coating?  Hmmm. 

 

Why wouldn't this be more popular vs cast iron, carbon steel, stainless steel, etc?  I don't see much of this kind of pan at all.

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8 hours ago, jedovaty said:

@Anna N Thanks, their website where I pulled the video from. 

 

@jimb0 They talk about anodized aluminum, but call the coating "proprietary" and a "water-based release coating".  Bunch of marketing fluff.  So you think it's as simple as an aluminum zinc coating?  Hmmm. 

 

Why wouldn't this be more popular vs cast iron, carbon steel, stainless steel, etc?  I don't see much of this kind of pan at all.

well their website explicitly mentions dura-kote, which is used as a protective coating in all sorts of situations, so i assume that’s what they’re talking about. 

 

7 hours ago, btbyrd said:

I don't see anything special about these pans. Stainless/carbon/iron pans are metal utensil friendly. If you deglaze any hot pan after cooking protein in it, the fond will come off.

 

yeah i agree and i mean in the video the guy didn’t say anything special about them either really, just was like this works better for searing meat high heat vs non-stick. which is true but also not unique, as mentioned. 

 

i dig the handles tho. 

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