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Induction Pros

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Delicious juices in bottles and fruits on table

Benefits of Juicing: What You Need To Know

With all the confusing and contradictory health claims being made today, it can be hard to sort fact from fiction. Even well-meaning people can misquote or misinterpret health information, and all too often the media reports only the headlines without the underlying facts. If you are considering starting to add juice in your life, it can be helpful to know the facts about the benefits of juicing.

Consume Essential Nutrients More Quickly and Easily

The truth is, many people simply don't have time to take care of themselves as they know they should. We all know we should eat a healthy diet, but making healthy meals with a full range of fruits and vegetables can take a long time to prepare, and a long time to eat. Unfortunately, it's often true that unhealthy choices are faster and easier on a busy schedule.

Juicing is a great way to make healthy food choices simple and fast, both to make and to consume. Juice is easy to drink in a hurry, or even take with you on a commute, making it a very time-efficient way to make healthier food choices and take care of your body.

Get a Wider Range of Fruits and Vegetables In Your Diet

Health experts recommend 5-8 servings of fruits and vegetables every day, to get the optimal amounts of vitamins, minerals, and healthy micronutrients that the body requires. However, most people fall far short of that mark. Some fruits, like apples, bananas, and oranges, are easier to eat on the go, while pineapples and pomegranates can take more time and effort to prepare. Many vegetables are delicious when combined in a salad, but salads also take a lot of preparation, and we tend to use the same salad ingredients over and over. We also often add extra fat and calories to salads in the form of croutons or dressings.

In other words, when we are saving time and managing a busy schedule, we may tend to eat the same fruits and vegetables over and over again, because some are simply more time-consuming and difficult to prepare.

With juicing, not only do you get your full quantity of fruits and vegetables every day, but it's easy, delicious, and natural to use a wide range of produce in your juice. Instead of, for example, looking for recipes that use beets, or broccoli, or sweet potatoes, or trying to figure out how to combine them in a tasty salad, they can simply be added to your juice with no extra time or effort.

Easy to Digest and Absorb Nutrients

Juicing separates fruits and vegetables from the difficult-to-digest plant fibers. While fiber is an important part of a healthy diet, and keeps your digestive tract functioning well, it can also interfere with the absorption of the vitamins and minerals that are in your food. Because juicing extracts nutrients from the fibrous cell walls that contain them, the body can more quickly access and process the pure vitamins, minerals, and micronutrients in your fruits and vegetables, so your body can use them more quickly and efficiently. 

Without the fiber, juice is less filling than eating whole fruits and vegetables, and has a greater impact on your blood sugar levels, particularly when juice is predominantly fruit juices. However, for those who are sensitive to fiber and who need to get the most nutrients possible from their foods, juice is a great option.

Juice for Hydration 

Hydration is incredibly beneficial for overall health. Your body relies on healthy fluids to transport blood, oxygen, and nutrients throughout the body. You also need fluids for healthy transmission of nerve signals, cushioning the joints, and even simply making your skin and hair look healthy and shiny. While water is the best way to remain hydrated, if you have become dehydrated due to exertion, alcohol consumption, or in any other way, juice can sometimes be even better than water to restore your electrolyte balance and help you recover more quickly. When rehydrating with juice, consider these key ingredients:


Microalgae contain vitamins, minerals, antioxidants, and proteins. They are also prebiotics that have anti-inflammatory properties, making them great for recovery.


Beets are full of B vitamins and carotenoids, but their high levels of potassium and magnesium are particularly helpful for hydration.

Consider adding coconut water or aloe vera to a hydrating juice for even more health benefits. They are packed with healthy electrolytes and help restore your natural balance when you've become dehydrated.

Juicing for Weight Loss

Many people use juice as part of a weight loss plan, and some people do experience weight loss as a result of juicing, but juicing alone is not a weight loss solution. Juices deliver a high quantity of natural, bioavailable nutrition in every glass, and are a great part of a healthy diet. But juices are not intrinsically low in calories, and, when juice is separated from the plant fibers, it is not filling enough to serve as a meal replacement. Juice can be a powerful part of a healthy lifestyle that includes losing weight, but beware of people who claim that juicing alone is a solution for weight loss.


Juicing has a lot of important health and wellness benefits, especially when contrasted with store-bought, high-sugar, low-nutrition juices. It's a fantastic way to increase the amount of healthy fruits and vegetables in your diet, ensuring that you get a wide range of needed nutrients, and that you get them in a way your body can easily absorb and make use of. With so many amazing benefits, it's no wonder that more and more people are making juice a key part of a healthier diet and healthier lifestyle.

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Slow masticating juicer producing healthy celery juice

Best Masticating Juicers – Complete Reviews with Comparison

Masticating juicers – also known as cold press or slow juicers – occupy the mid-range between affordable centrifugal juicers and expensive triturating juicers. They are more efficient than the centrifugal variety while remaining reasonably priced.

Masticating juicers offer plenty of torque, quiet operation, and longer juice shelf lives. They are also far more versatile than their centrifugal cousins.

Keep reading for reviews of the best masticating juicers in 2019 and a thorough buyer’s guide complete with FAQ.

Masticating Juicer Reviews

Prices accurate as of:

Omega NC900HDC Juicer Extractor

Omega Juicers NC900HDC Juicer Extractor and Nutrition Center Creates Fruit Vegetable & Wheatgrass Juice Quiet Motor Slow Masticating Dual-Stage Extraction with Adjustable Settings, 150-Watt, Metallic

The Omega NC900HDC is a mighty and compact masticating juicer. It offers ample torque and excellent sturdiness. It also features a modern and sleek design. If you’re looking for a stylish and powerful cold press juicer, make sure to check out this model.



  • Plenty of torque
  • Silent operation
  • 5 pressure settings
  • Super versatile
  • Automatic pulp ejection
  • Fragile juicing screen

Features of Omega NC900HDC Juicer Extractor

The Omega NC900HDC Juicer Extractor is run by a powerful 150-watt motor. The motor provides superior torque while using far less electricity than an average centrifugal juicer motor. It is paired with a single auger and spins the ingredients at 80 revolutions per minute.

This juicer has five adjustable pressure settings to match the ingredients. It is recommended to use the lowest two for leafy greens and soft veggies, while the top settings are reserved for pineapples, carrots, apples, and beetroots.

The Omega NC900HDC has a high yield and produces very dry pulp. It is equipped with automatic pulp ejection, making it perfect for frequent users and those who want to make large quantities at once.

Aside from juicing, you can use the Omega juicer to make baby food and all sorts of nut butters and frozen desserts. You can also extrude pasta, whip soy milk, and grind coffee and spices, provided you have the proper attachments.

This is a horizontal juicer with a built-in handle on top. It is lightweight and very stable. It is compact and doesn’t require much space on the counter. The juicer is also easy to assemble and disassemble, and the removable plastic parts are dishwasher safe.

Bottom Line

The best thing about this juicer is its high-torque motor and five pressure settings. Also, it features a modern construction, stylish design, and silent operations. You can use it to prepare a wide range of foods aside from making veggie and fruit juices. Finally, it has automatic pulp ejection.

Perhaps the only downside of this juicer is its somewhat fragile juicing screen.

Hurom H-AA Slow Juicer

Hurom H-AA Slow Juicer, Matte Black

The Hurom H-AA Slow Juicer is a vertical masticating juicer that can also perform many other tasks. It boasts silent operation, a powerful motor, and a small footprint. Additionally, it is packed in a stylish housing made of sturdy materials. If you value looks as much as function, you should give this juicer a chance.



  • Elegant design
  • Small footprint
  • Powerful motor
  • Has two juicing strainers
  • Easy maintenance
  • Some ingredients may take longer to juice

Features of Hurom H-AA Slow Juicer

The Hurom Slow Juicer sports vertical construction to save space on your kitchen counter. It is tall and elegant in its combination of polished metal and matte plastic parts. Hurom offers this model in several color options, including matte black, rose gold, white, and silver.

The juicer sports a 150-watt motor that can squeeze the standard range of hard and soft fruits and vegetables. Additionally, it’s also a food processor that can handle foods like nuts, soybeans, and leafy greens. You can make tofu, nut butter, milk, baby food, ice cream, and other stuff with this cold press juicer. You can adjust the power with the built-in control lever.

Keep in mind that you should first defrost all frozen ingredients. You should also pit hard-seeded fruits such as peaches, mangoes, and cherries before putting them in the juicer. The ingredients should be cut into pieces of no bigger than 3-5 centimeters.

The plastic parts of this juicer are made of durable BPA-free plastic and are easy to clean. You can also put them in the dishwasher after you’ve rinsed them in the kitchen sink. The H-AA Slow Juicer also has a sizable pulp container and a compact juice cup with an adjustable spout.

Bottom Line

The Hurom H-AA Slow Juicer is a powerful and sleek juicer. It takes up very little space and boasts an elegant design. The plastic parts are BPA-free and dishwasher safe. The package includes both juice and pulp cups. This juicer is easy to disassemble and clean. Finally, you can use it to make other foods, such as ice creams, nut butter, baby food, and others.

Some ingredients need long preparation before juicing.

Omega J80006HDS Nutrition Center

Omega J8006HDS Nutrition Center Quiet Dual-Stage Slow Speed Masticating Juicer Makes Fruit and Vegetable Juice at 80 Revolutions per Minute High Juice Yield Adjustable Dial, 200-Watt, Silver

The Omega J8006HDS Nutrition Center is a sturdy horizontal slow-speed juicer. It uses cold press technology and is among the strongest models out there. It is a great all-round model though leafy greens are its forte. If you make a lot of kale and spinach juice, make sure to give this juicer a chance.



  • Sturdy
  • GE Ultem auger
  • Long shelf life
  • Excellent with greens
  • Low noise
  • Narrow food chute

Features of Omega J80006HDS

The Omega J8006HDS Nutrition Centerhas a powerful 200-watt motor that spins at a respectable 80 revolutions per minute with lots of torque in reserve. The juicer also has an excellent reduction, giving it the power output equivalent of a 2 HP engine. The motor emits minimal heat due to the low rpm and is among the quieter cold press motors out there.

The motor is paired with a single auger that made of super tough GE Ultem plastic. It is 8 times as strong as the material used in older Omega models, significantly improving the durability of the newer models. The auger is removable and easy to clean. It is also dishwasher safe. Make sure to rinse it to remove pieces of pulp before putting it in the dishwasher.

Thanks to the slow juicing process, the juices made by cold press juicers have longer shelf life. You can drink them up to 48 hours after juicing because the motor produces negligible amounts of heat that discourage oxidation. This way, the juices also retain more of all the healthy nutrients.

Bottom Line

The Omega J8006HDS is a sturdy cold press juicer. Though it can successfully tackle a wide variety of tasks, it truly shines with squeezing all the good stuff out of leafy greens. It has an excellent motor and a GE Ultem auger. It also features automatic pulp ejection. The extracted juices last up to 48 hours.

Because of a somewhat narrow food chute, you’ll have to spend more time cutting up the ingredients.

Tribest Slowstar SW-2020 Vertical Slow Juicer and Mincer

Tribest Slowstar Vertical Slow Juicer and Mincer SW-2020, Cold Press Masticating Juice Extractor in Silver and Black

The Tribest Slowstar is a super-slow juicer that can double as a mincer. It is a vertical model with a small footprint and a powerful motor with plenty of torque. If you’re looking for a vertical masticating juicer that’s also versatile and powerful, you should look up this Tribest.



  • Exceptional torque
  • Dual-blade Ultem auger
  • BPA-free plastic parts
  • Mincing attachment included
  • Narrow chute

Features of Tribest Slowstar SW-2020 Juicer

The Tribest Slowstar's main strength is the dual-blade auger that cuts fruit and veggies twice as fast as a single-blade auger. It is made of super durable Ultem plastic that’s 8 times tougher than standard plastic materials. Most importantly, it is BPA-free.

The engine on this model is rated at 200 watts. The Tribest features a 3-stage reduction and a top speed of 47 revolutions per minute. Thanks to the multi-stage reduction, this motor offers 30 lb./ft. of torque which is on par with a  9hp motor. You should use the lowest setting for leafy greens and soft veggies, while the top settings are for the toughest ingredients.

Aside from the standard repertoire, the Tribest Slowstar can also act as a mincer. The package includes the mincing attachment that you can install on the juicer in a matter of seconds. With the attachment, you can make salsa, nut butter, sorbet, ice cream, and a wide range of healthy snacks and meals.

This juicer has a 26-oz. pulp container and a 26 oz. juice can. Both are made of BPA-free plastic and are easy to mount and dismount. They can be washed in the dishwasher, too. Before putting them in the dishwasher, make sure to rinse them, and scrub as needed.

Bottom Line

The Tribest Slowstar has an immense torque and is pretty quiet. The other highlights include the Ultem double-blade auger and BPA-free plastic containers. With the included mincing attachment, you can make sorbet, ice cream, salsa, and nut butter.

Owing to the narrow chute, you might have to spend more time preparing the ingredients.

SKG Cold Press Juice

SKG A10 Cold Press Juicer High Yield Juice Extractor, Quiet Anti-Oxidation Easy to Clean 36 RPM 250W AC Motor Large 3.15” Turn Over Big Mouth Fruit and Vegetable Slow Masticating Juicer

The SKG Cold Press Juicer is a low-spin masticating juicer. It has a powerful motor and a wide food chute. It is easy to set up and dismantle, and the moving parts are dishwasher safe. If you’re looking for a super-slow cold press juicer, this model might interest you.



  • Easy to assemble and take apart
  • Easy to use
  • Powerful motor
  • Wide food chute
  • Could be a bit sturdier

Features of SKG Cold Press Juice

The SKG Cold Press Juicer has a powerful 250-watt motor. It works at 36 revolutions per minute and is paired with durable reduction gears that give it a lot of torque. In turn, the immense torque gives it the ability to squeeze even the toughest veggies and fruits.

This juicer is capable of high yield and as a result, very dry pulp. It can get 70% of out of an orange and 55% out of a carrot and up to 81.3% for pears (percentages in weight). The shelf life of the juices is 48 hours, far exceeding any centrifugal juicer.

The flip-over food chute is 3.15” wide and has a separate compartment for carrots and similar produce. The auger is made of high-grade dishwasher-safe plastic. This juicer also features two stainless steel strainers. Use the rough one for more pulp or the finer strainer to trap most of the pulp.

Bottom Line

The SKG Cold Press Juicer is easy to assemble and disassemble. Also, it is easy to clean and you can wash the plastic parts in the dishwasher. The motor has plenty of torque for handling even the toughest produce. Finally, it is equipped with a wide 3.15” food chute.

While a great juicer overall, the SKG Cold Press Juicer could be a bit sturdier.

Buyer’s Guide

When shopping for a masticating juicer, you should take several things into account before making the final decision. First, you should consider the size and shape of the juicer and whether it fits your kitchen counter. Aside from that, you should make sure you’re buying a high quality and durable product.

Cold press juicers rely on pressure to juice rather than high rpm. The power of the built-in motor is used mostly to deliver torque. Finally, you should consider how easy or complicated it is to maintain a particular juicer. With these things in mind, let’s see how to tell the best masticating juicers apart from the rest.

Size and Shape

The size and shape of the juicer may affect your decision based on the size of your kitchen and countertop. There are two main styles – horizontal and vertical.

If you have plenty of space on your kitchen counter and want a very stable juicer, then a horizontal masticating juicer is the best option for you. On the other hand, if you want something more streamlined and with a smaller footprint, you should go with a vertical model.

The torque transfer is far more efficient with horizontal masticating juicers, but due to the config, they usually don’t come with juice pitchers, unless we’re talking about massive industrial juicers.

Another important aspect to consider here is the width of the food chute. Masticating juicers tend to have narrower chutes than their centrifugal siblings – that’s by design, as it’s much harder to masticate large pieces of ingredients. This means you’ll have to spend extra time preparing the ingredients.

Performance and Durability

The housing, food chute, and pulp and juice containers are usually made of plastic. As is the norm these days, BPA-free plastic rules the day.

The motors are usually more durable than those in centrifugal juicers as they don’t overheat. Most models have two strainers – fine and coarse – that are made of rust-free metal.

The auger is probably the most fragile part. Ultem plastic, as the name suggests, can withstand ultra-high temperature and is thus the most durable.


But all the durability in the world may not mean much without high performance. In this regard, you will usually get what you pay for.

Masticating juicers work by… guess what… masticating the food – almost like the mouth and stomach of masticating animals like cows. So, as you can imagine, the revolutions per minute don’t matter. Rather, they depend on pressure and grinding action. They do have to spin the food, albeit slowly, to grind and prevent things from getting stuck.

The low rpms mean that masticating juicers make far less heat and in turn doesn’t transfer as much heat to the juice. This is why they don’t oxidize the juice nearly as much as centrifugal juicers. This means extended shelf life for the juices.

Compared to a centrifugal juicer’s 5-8 hours, the juices that you get from a masticating juicer can easily last 24 to 48 hours. And that’s on the conservative side – you can usually push it to 72 hours shelf life or more in the fridge.

Power and Torque

In terms of nominal power, masticating juicers don’t need as much power as centrifugal models. However, what they lack in sheer wattage they more than make up in tremendous amounts of torque.

Instead of high spin, masticating juicers use reduction gears to transfer the torque for squeezing every last drop from the fruits and veggies. This means that you’ll get far more juice than you would with a standard centrifugal model. Likewise, the pulp would also be much drier. On the downside, making juice with a masticating juicer takes considerably more time.

Thanks to the lower rpm, they are much quieter than those centrifugal speed demons. It is unlikely that you’ll ever wake somebody up with a masticating juicer.

Assembly and Cleaning

A good masticating juicer should be easy to maintain and clean. You shouldn’t have any problems with removing the detachable parts, whether to replace or clean them.

The removable plastic parts are usually dishwasher safe, though you should check the user manual of each individual model. For the best results, it is recommended to rinse the moving parts before putting them in the dishwasher.

Masticating juicers work with mincing and other attachments which increase the function of the juicer to almost that of a food processor. The attachments can be included or sold separately. These may include pasta attachments for extruding pasta. Cool, huh?


What is a masticating juicer?

A masticating juicer is a juicer that uses pressure to extract the juice from vegetables and fruits. There are two main variants – vertical and horizontal. Vertical masticating juicers resemble centrifugal juicers in appearance and have a small footprint. Horizontal models tend to take up more space but the torque transfer is more efficient.

Instead of relying on the speed of the cutting disc, a masticating juicer relies on the torque of the motor (transferred through reduction gears). Instead of cutting discs, masticating juicers use augers that slowly cut and grind the produce.

How does a masticating juicer work?

First, you’ll have to cut the veggies and fruits into properly sized pieces, as masticating juicers tend to have narrow chutes. Make sure to remove hard seeds as appropriate. Once the produce is ready, you should put it in the chute and push it down.

Next, the produce reaches the auger which cuts it into little pieces, separating the juice from the pulp. The pulp is automatically removed and sent to the pulp bin. The juice, on the other hand, is pushed through a strainer before it finally reaches the spout. Vertical models usually have built-in juice containers. Most of the horizontal models have adjustable spout flow.

What to look for in a masticating juicer

The search for a good masticating juicer should start with whether you want a vertical or a horizontal model. Vertical models save space, while horizontal models are more robust.

After that, you should consider the power and torque of the motor. Quality gears are the key to high torque. A sturdy and reliable auger is a must. It is recommended to go with a model that has the most durable auger.

Next, you should consider the build quality and ease of use. Go for BPA-free plastic and rust-free metal parts. The juicer should be stable even at the highest settings.

Finally, you should consider how easy or hard it is to use and how long does it take you to clean it or install accessories such as mincing attachments.

How versatile is a masticating juicer?

Aside from making delicious vegetable and fruit juices, masticating juicers can perform a wide variety of other tasks. You can use them to make nut butter, grind coffee and spices, and prepare smoothies, sorbets, ice cream, sauces, salsas, baby food, and much more. Sounds familiar? You or your friends may have a food processor that can do all that.

Why is juicing good for you?

Here are some of the health benefits of juicing:

  • Superior mineral and vitamin absorption
  • Lowers blood sugar and cholesterol
  • Improves complexion
  • Brings good bacteria to the gut
  • Detoxifies the body

Final Verdict

Out of our best masticating juicers, the Omega NC900HDC Juicer Extractor stands out for it great torque. The juicer features 5 pressure settings and automatic pulp removal. The removable parts are dishwasher safe and you can use the juicer to make juices, nut butter, ice cream, and sauces and to grind coffee and spices.

If leafy greens make up the biggest percentage of your ingredients, you might want to go with the Omega J8006HDS Nutrition Center. This juicer is a champ at getting the most out of leafy greens with high yield and dry pulp.

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juice extractor with pitcher

Best Centrifugal Juicers – Complete Reviews with Comparison

Juicing is a healthy and easy way to get nutrients from fruits and vegetables. It has become hugely popular in recent years and more and more people are adopting the lifestyle.

To get the most out of juicing, you’ll need a good juicer. Centrifugal juicers are your best bet if you’re looking for a good price to performance ratio.

So, how do you choose the right one? You should take the size, power, ease of use and maintenance, noise levels, and price into consideration. Let’s take a look at some of the best centrifugal juicers out there.

Centrifugal Juicer Reviews

Prices accurate as of:

Breville JE98XL Juice Fountain Plus

Breville JE98XL Juice Fountain Plus 850-Watt Juice Extractor

The Breville JE98XL Juice Fountain Plus 850-Watt Juice Extractor is a medium-sized centrifugal juicer. It has a sizable pulp container, wide food chute, and a two-speed motor. If you’re looking for a juicer that doesn’t take up too much space on the counter but still offers serious power, this might be the model for you.



  • Heavy-duty metal parts
  • Low maintenance
  • 3” wide food chute
  • 2.6L pulp collector
  • Dishwasher friendly
  • Not suitable for making large quantities of juice

Features of the Breville JE98XL Juice Fountain Plus

The motor on this Breville JE98XL Juice Extractor delivers 850W of power, which is halfway between the Breville Compact BJE200XL at 700W and Breville Juice Fountain Elite 800JEXL at 1,000W. It is a two-speed motor. The low setting intended for softer fruits and veggies works at 6,500 rpm, while the high setting spins the motor at a respectable 12,000 rpm.

This juicer has a separate pulp collector with a generous 2.6L capacity. The collector is easily removable and a breeze to clean. Like the rest of the juicer, it is made of durable polymer plastic. After you’re done with preparing your morning juice or smoothie, you can put the collector in the dishwasher together with the rest of the plastic parts.

The included pitcher has a 1L or 30-oz. capacity and is made of the same plastic polymer material as the rest of the juicer. It features a froth separator, a handy addition for those who don’t like bubbles in their smoothies. A cleaning brush and filter basket are also included.

The housing is made of plastic. It has an extra-wide food chute that measures 3” in diameter. That means you’ll be able to put peeled oranges and apples in it, as well as other large fruits and veggies.

Bottom Line

The Breville JE98XL Juice Fountain Plus 850-Watt Juice Extractor has a powerful 850W motor. On the lower setting, this juicer is great for soft veggies and fruits, while the higher setting is great for apples, carrots, and beets. The wide food chute makes the whole juice preparation process faster and easier. The heavy duty metal parts round off this excellent juicer.

The major drawback to this juicer is that the 1L pitcher might be too small for making large quantities of juice at a time.

Breville 800JEXL Juice Fountain Elite

Breville 800JEXL Juice Fountain Elite 1000-Watt Juice Extractor

The Breville 800JEXL Juice Fountain Elite 1000-Watt Juice Extractor is a 1,000-watt juicer. It is the flagship model in Breville’s line of centrifugal juicers. It has a 2-speed motor, metal housing, large pulp container, and advanced safety features. If you’re in for a sturdy, well-made centrifugal juicer, make sure to check out this mighty Breville.



  • Die-cast metal housing
  • Wide food chute
  • Titanium reinforced cutting disc
  • BPA-free plastic parts
  • Advanced safety features
  • A bit noisy

Features of Breville 800JEXL Juice Fountain Elite

The Breville 800JEXL Juice Fountain Elite has a strong motor that you can use in two settings. On the low setting, the motor spins at 6,500 rpm. This mode is great for extracting juice from softer fruits and vegetables. On the other hand, the motor spins at 13,000 rpm on the high setting which is meant for hard stuff such as carrots and apples.

This juicer has a large pulp container. It is made of high-quality, BPA-free polymer plastic and has the capacity of 3 liters or 3.2 quarts. The container is easy to remove and clean, keeping the overall maintenance requirements to a minimum. It is also dishwasher friendly.

The motor on this mighty juicer is combined with titanium-reinforced cutting disc and an Italian mesh filter with 40,000 pores for exceptionally fast and smooth fruit and veggie juices. Like the housing, the filter and the disc can’t be washed in a dishwasher.

The housing is made of die-cast metal and is exceptionally sturdy. The food chute on its top measures 3” in diameter and can take big chunks of fruits and veggies without a problem. Along with the on/off button, this juicer also features overload protection that prevents it from overheating. The safety locking arm doesn’t allow the juicer to start if the cover isn’t in place.

Bottom Line

The 800JEXL is a powerful and fast juicer. It has a wide food chute that allows you to process larger pieces of fruit. The juicer has a die-cast metal housing, titanium-reinforced cutting disc, and 2-speed motor. It also features BPA-free plastic parts and advanced safety features.

On the downside, this juicer is a bit on the noisy side.

Breville BJE430SIL Juice Fountain Cold

Breville BJE430SIL The Juice Fountain Cold

Some centrifugal juicers have problems stopping heat from the motor compartment warming up the smoothies and juices, especially at high rpm. However, the Breville BJE430SIL The Juice Fountain Cold sports the modern cold extraction system. If having a cool and more nutrient-rich juice in the morning is paramount, make sure to check out this juicer.



  • Low noise
  • Virtually no heat transfer
  • Wide food chute
  • Stainless steel cutting disc
  • Two speed settings
  • Could be a bit sturdier

Features of Breville BJE430SIL Juice Fountain Cold

The Breville BJE430SIL is a cold extraction centrifugal juicer. It sports the innovative cold spin technology that prevents the heat from reaching the fruits and vegetables and damaging the content of minerals and vitamins. The heat transfer is lower than 1.8° Fahrenheit.

This juicer has a 2-speed motor. On the low setting, it spins at 6,500 rpm, while on the high setting it boasts a pretty impressive 13,000 revolutions per minute. Aside from the power and the speed, the motor on this juicer is pretty quiet for a centrifugal juicer.

Similar to the rest of the Juice Fountain series, the BJE430SIL has a stainless steel cutting disc. It is paired with an Italian-made mesh filter. The safety locking arm prevents the juicer from starting before you put the safety lid on.

The pulp basket is, like the housing and the juice pitcher, made of BPA-free plastic. It has a capacity of 3.4 liters and is easily removable. Moreover, it is easy to clean and it’s dishwasher-friendly. The juice pitcher has a capacity of 1 liter and sports a handy froth separator.

Bottom Line

The Breville BJE430SIL produces virtually no heat while it works. It has a big pulp container and a wide 3” food chute. The cutting disc is made of stainless steel and paired with a high-quality mesh filter. The motor has two speeds and it is pretty quiet. Finally, it is dishwasher-friendly. The only downside to this juicer is that it could be a bit sturdier.

Cuisinart CJE-1000

Cuisinart CJE-1000 Die-Cast Juice Extractor

The Cuisinart CJE-1000 is a 1,000-watt centrifugal juicer. It has a metal housing and plastic removable parts. It also has a multi-speed motor that you can easily adjust to various types of fruits and vegetables. If you want a powerful juicer at a reasonable price, you should check out this model.



  • 5-speed motor
  • Die-cast metal housing
  • Easy to pull apart and clean
  • Dishwasher-friendly parts
  • On the noisy side

Features of Cuisinart CJE-1000

The Cuisinart CJE-1000 is built around a powerful 1,000-watt motor. It has five speed settings which you can change depending on the ingredients you’re using. For leafy greens and soft veggies, you should use the slowest two settings, while pineapples and beets should be processed at the highest settings.

This juicer also features a handy control knob with a blue LED light indicator. You can rotate it to select the desired speed. The juicer doesn’t start working until you press it. You can turn it off with another press of the button.

The body of the juicer is made of a die-cast metal base and a plastic lid. The lid also contains the 3” food chute. You can easily detach the cover when you want to clean the juicer. It is dishwasher-friendly and easy to install back after cleaning.

The juicer has a large and removable pulp container. It is made of the same plastic as the juicer cover and has the capacity of 2 liters. You can wash it in the dishwasher, together with other removable parts of this juicer. The pitcher is a 1-liter plastic container.

Bottom Line

The Cuisinart CJE-1000 Die-Cast Juice Extractor features a 5-speed motor, a large pulp container, and a die-cast housing. It is easy to disassemble and clean, with plastic components being dishwasher friendly. It is easy to use and operate, and pretty fast.

On the flipside, the CJE-1000 is somewhat noisy.

Hamilton Beach 67601A Big Mouth Juice Extractor

Hamilton Beach 67601A Big Mouth Juice Extractor Electric Juicer 800 Watt Black

The Hamilton Beach 67601A Big Mouth Juice Extractor is a super-affordable centrifugal juicer. It features a modern, compact design, BPA-free plastics, and a powerful motor. If you’re looking to take your first steps into the juicing lifestyle, this inexpensive juicer might be your best bet.



  • Very affordable
  • Wide food chute
  • Stainless steel cutter
  • Big pulp bin
  • Juice pitcher is not included

Features of Hamilton Beach 67601A Big Mouth Juice Extractor

The 67601A is a centrifugal juicer with a potent 800-watt motor. It is paired with a durable stainless steel cutter. As opposed to many other costlier models, this compact juicer has only one speed setting. For what it lacks in adjustability, this juicer makes up in low heat transfer.

The housing sports a modern design and is made of BPA-free plastics. It is sturdy but lightweight and the accessories are a breeze to attach and remove. The top cover doubles as a food chute. It is around 3” wide and you can food it even whole fruits.

This juicer has a large pulp bin in the back. It is made of the same material as the housing and is dishwasher-friendly. It is easy to attach and remove, as well. There’s no juice pitcher in the front. Instead, you will have to use your glasses or pitchers with the 67601A. The spout is positioned high and is easily adjustable. The package also includes a cleaning brush and a recipe brochure.

Bottom Line

The Hamilton Beach 67601A Big Mouth Juice Extractor is an inexpensive juicer, perfect for beginners. It features a big pulp bin, adjustable juice spout, and wide food chute. Also, it has a powerful motor for the money and stainless steel cutter.

Probably the biggest downside of this juicer is the fact that it lacks a juice pitcher.

Buyer’s Guide

When trying to select the right centrifugal juicer, there are several important things to consider. First, you should consider the juicer’s size and the sizes of its main components – chute, juice pitcher, and pulp container.

Centrifugal juicers tend to be noisier than masticating juicers and you should consider the motor noise before making the final decision. Ease of use and power are also important.

Finally, you should take the price of each juicer on your short list into consideration. Let’s see what separates the best centrifugal juicers from the rest.


The size of the juicer should play an important role, especially if you have a small kitchen and a crowded kitchen counter. Aside from that, the size of the juicer should depend on your needs. If you’re going to make small quantities of juice once or twice a day, a small juicer might fit the bill. However, if you have a large family and need a lot of juice, a bigger model might be in order.

The size of the food chute is important, as well. If you opt for a model with a narrow chute, you’ll have to cut up all but the smallest ingredients that you intend to put into the mix. However, many models have 3” wide chutes that can take whole apples and similarly sized fruits.

If you intend to make juice in large quantities and don’t want to stop every couple of minutes to empty the pulp container, you should consider a model with a big container. Many models, even those in the budget and intermediate classes, have 2-3L pulp bins.

Finally, you should also consider the size of the juice pitcher, if one is included in the package. Commonly, the pitchers are 750ml to 1L and up. Some big juicers have even bigger pitchers. Here, you should base your choice on the quantities of juice you need. If you’re only making juice for yourself, a small pitcher might be fine. However, if you’re making juice for the entire family, go with a bigger pitcher.

Noise Levels

Centrifugal juicers are among the loudest kitchen appliances. That’s due to their high-rpm motors. Generally, the faster the motor spins, the louder it gets. Likewise, more powerful motors r tend to produce more decibels.

If you want to make the juice early in the morning as the rest of the family sleeps, you should go with a quieter model. On the downside, you might have to sacrifice some power and you might have to settle for a smaller pitcher and pulp container.

On the other hand, if the noise is not a problem and you need plenty of power, go for a big juicer with a powerful motor.

Ease of Use

A good centrifugal juicer should be easy to use. There are several things to consider here. A juicer should be simple to operate, simple to assemble and disassemble, and easy to clean and maintain.

Simple operation means that you can juice fruits and veggies without having to read complex user manuals. Controls should be intuitive, simple, and conveniently positioned.

Simple assembly means that all the moving parts, including the containers and pitcher, can be attached and removed within seconds. The top cover with the food chute should be detachable at the press of a button.

Easy cleaning and maintenance mean that you should be able to reach all the moving parts with no hassle. Moving plastic parts should be dishwasher-friendly. Also, you might value the inclusion of a cleaning brush.


The power of the juicer is another important aspect to consider before making the final decision. Generally, you’ll need at least 400 watts to juice tough ingredients. The vast majority of today’s models check this box. In fact, popular centrifugal juicers sit in the 700-1,000-watt range. There are more powerful models of course.

When considering the power of the motor, there are a couple of things to keep in mind. More powerful models tend to make more noise, especially on cheaper juicers. A powerful and silent juicer might cost you a couple of extra bucks.

On the other hand, juicers with stronger motors give you more options. They are simply better at juicing hard and pulpy ingredients.

Many juicers have adjustable speed. Usually, they will have two rpm settings which you can adjust depending on the ingredients. Some models might have more speed settings.


Finally, you should consider the price of the juicer before making your final decision. Centrifugal juicers start well below the $100 mark and can go up to over $300. The decision here should depend on your needs.

If you’re serious about juicing and intend to use your juicer a lot, then you might want to opt for a more expensive juicer that’s made of high-quality components and comes with all the bells and whistles. On the other hand, if you want to see whether juicing is the right thing for you, an affordable juicer might be your best bet.

Also, bigger juicers with more power and juicing capacity tend to have higher price tags.


What is a centrifugal juicer?

A centrifugal juicer is a juicer with a rotational motor. The motor spins the cutter disc that cuts the food fed through the chute. Below the cutting disc is a metal mesh filter. After the filter, the juice flows into the pitcher. The pulp would get routed to the pulp container.

Centrifugal juicers use high rpm to cut and juice the fruit and veggies quickly and efficiently. Many currently available models take only seconds to juice an apple or a beetroot. They are way faster than masticating juicers.

How to choose a centrifugal juicer

The main things to consider when choosing a centrifugal juicer are the size of the juicer, food chute width, pitcher size, and pulp container size. You should also consider the power of the motor, the quality of the blade, and the number of speed settings into account. Finally, you may want to consider the noise, how easy it is to clean and maintain, the price tag.

How to clean a centrifugal juicer

Before cleaning, make sure the juicer is turned off and the power cord is unplugged. Next, remove all the removable parts including the lid with the food chute. Use the cleaning brush that came with the juicer to scrub the moving parts while you rinse them in the kitchen sink.

After that, you should put the removable plastic parts in the dishwasher. Many centrifugal juicers have plastic parts that can be washed on the top shelf of the dishwasher.

What you can and can’t juice with it

Thanks to their high-rev motors, centrifugal juicers are particularly great at harder ingredients, such as pineapples, carrots, beetroots, and apples. However, at slower speeds, centrifugal juicers can also work with softer ingredients such as melons, cantaloupes, and tomatoes.

While not as efficient as masticating juicers, centrifugal juicers can also work with leafy greens at lower rpms. However, you can’t use your centrifugal juicer for baby food, butter, fruit sorbets, sauces, and pates – things which masticating juicers can handle.

What are the benefits of juicing?

Juicing is very popular across the country because it has numerous health benefits. Here are some of the biggest.

  • Helps detox your body
  • Improves your complexion
  • Lowers blood sugar
  • Lowers cholesterol
  • Introduces good bacteria to your stomach
  • Superior nutrient absorption

Final Verdict

It’s time to pronounce the winner of the best centrifugal juicers comparison. The title goes to the Breville 800JEXL Juice Fountain Elite. This fantastic juicer has a die-cast steel housing, two-speed motor, titanium-reinforced cutting disc, and extra-large pulp container. It also has advanced safety features, such as locking arm bolts and overload protection that turns the juicer off when it’s close to overheating.

Meanwhile, the Breville BJE430SIL is for those interested in cold juicing. It offers smooth operation, Breville’s Cold Spin technology, sturdy plastic housing, and a two-speed motor. Finally, beginners and those on a tight budget might find the Hamilton Beach 67601A Big Mouth Juice Extractor most attractive. It is super affordable, compact, and easy to use and clean.

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cast iron skillet with fried quail eggs

Ozeri Green Earth Frying Pan Review

So, you’ve decided to switch from a Teflon coated pan to one with a PTFE and PFOA free coating.  One option is the Green Earth Frying Pan by Ozeri, with Textured Ceramic Non-Stick Coating (100% PTFE, PFOA and APEO Free). Our review of this pan and also applies to the 8 and 12 inch pans in this product line.

Ozeri Green Earth Frying Pan Review

12” Green Earth Frying Pan by Ozeri, with Textured Ceramic Non-Stick Coating from Germany (100% PTFE, PFOA and APEO Free)

I was skeptical of Ozeri's claims about this pan and wanted to see for myself.  I was surprised at how well this frying pan performed.  Additionally, it is sturdy and is very easy to lift and maneuver.

I fried an egg with no oil/fat. The egg slid out of the pan easily and did not stick to the surface.  The User’s Guide suggests that prior to heating, rub 1 tsp of oil (for the 12’ pan) evenly into the surface of the pan with a paper towel and then remove the excess oil. Peanut or coconut oil can be used, while cooking spray is not recommended. Only ¼ tsp oil is need for the 8” pan and ½ tsp oil for the 10” pan.

I scrambled two eggs and the results were the same as the fried egg.  I used a wooden spoon to move the eggs around the pan and the eggs slid out of the pan nicely and appeared to be evenly cooked.



  • PTFE and PFOA free
  • Even heat distribution
  • Great nonstick performance
  • Works on induction and conventional cooktops
  • Scratch resistant
  • Easily cleaned
  • Cannot be used for high temperature searing.
  • Nonstick capability declines

Features of Ozeri Green Earth Frying Pan 

Durable: The Green Earth Frying Pan is made with heavy gauge pure aluminum which allows for even heat distribution and retention.  

Nonstick surface: The Greblon® coating system (primer and topcoat) used in this pan is formulated by a German Company, Weilburger Coatings GmbH. It is free of PTFE (link to ptfe explanation) PFOA, APEO, lead and cadmium.  The ceramic coating for this Green Earth Fry Pan is made in Germany and shipped to China for final assembly. The nonstick design of the pan requires only a small amount of oil/fat.

Versatile: This nonstick fry pan can be used on induction and conventional stovetops. A layer of magnetized stainless steel on the base makes the pan induction friendly.

Great design: The sloped sides give the pan more cooking space, so you don’t need to overcrowd the pan. The cooking surface has an elevated, textured honeycomb pattern which helps prevent food from sticking to the surface. The air pockets formed by the honeycomb (the hexagons on the pan are slightly elevated) allow for better heat distribution. This pan is sturdy and just the right weight.

Handle: The silicone coated handle is thick, easy to grip and stays cool to the touch.

What Customers Say About the Green Earth Pan 

Some reviewers have commented the Green Earth Frying Pan doesn't retain its nonstick property for very long while others have not experienced this. 

Tips for using the Green Earth Frying Pan 

  • The User’s Guide states this pan is oven safe to 180°C/356°F. 
  • Match the pan size to the burner size.
  • Don’t use on high heat as the coating might crack.
  • Scrub with non-stick safe nylon sponge/scrubber (never abrasive materials such as steel wool).
  • Don’t use metal or sharp objects to stir or flip the food since it might damage the coating. Use wood, bamboo, silicone or nylon utensils.
  • Allow the pan cool to room temperature before washing it.
  • Hand washing is recommended as the high heat and harsh detergents break down the nonstick coating.
  • Use the included pan separator or a cloth or paper towel when stacking to prevent scratching.
  • Replace pans when the coating begins to peel or is chipped.

Methods to clean tough stains from nonstick pans

  • Baking soda and water.[1]

1) Cover the bottom of the pan with water and sprinkle baking soda over the water to make a paste.

2) Let the pan sit for a few hours and then rinse and wash the pan.

3) If stains are still present then boil 4 tablespoons and one-half cup of water in the pan.  Let the pan cool. Then rinse and wash the pan.  If the stain is still there, then scrub it with baking soda and a nylon scrubber.

  • Vinegar and water

One method is to place a mixture of three parts water to one part vinegar in the pan and heat it on medium for five minutes or even ten if necessary.

Another technique is to boil ½ cup of vinegar in the pan and let it simmer for a few minutes. Once the liquid has cooled, wash the pan with warm, soapy water using a nylon scrubber.  

  • Bar Keeper’s Friend

Bottom Line

The Green Earth Frying Pan is a reasonably priced option for those looking for a PTFE and PFOA free nonstick frying pan.  The overall construction of the pan is solid as the substrate is heavy gauge aluminum.  If you decide to buy an induction cooktop, this pan can be used with it as well as on all conventional stoves. Even though this pan is only oven-safe up to 386ºF, this should be more than enough for most cooking applications.

One area of concern noted by some purchasers of this pan is that the nonstick coating does not last very long. 

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Stainless steel frying pan and vegetables with induction stove

Cuisinart French Classic Tri-Ply Stainless 10-Inch Fry Pan

The Cuisinart FCT22-24 French Classic Tri-Ply Stainless 10-inch Fry Pan is manufactured and assembled in France. 

This is a beautifully crafted pan that heats nicely. Also available in this product line are 8-inch and 12-inch pans and French skillets. These fry pans are induction ready and can also be used with gas, electric, glass ceramic and halogen stoves.  

Cuisinart French Classic Tri-Ply Stainless 10-inch Fry Pan

Cuisinart FCT22-24 French Classic Tri-Ply Stainless 10-Inch Fry Pan



  • Well-balanced pan that is very easy to handle
  • The handle is just the right length
  • No non-stick or ceramic coatings to flake off
  • Made in France
  • Can be used to cook on all heating surfaces, including induction
  • Oven safe up to 500ºF
  • Very easy to clean
  • A bit expensive


The base and sidewalls of the Cuisinart FCT22-24 French Classic Tri-Ply Stainless 10-Inch Fry Pan have two layers of stainless steel with a core of aluminum between them. 

Cuisinart employs Heat Surround™ Technology which allows for the even distribution of heat along the bottom and sides of the cookware. It can be used on the cooktop and in the oven and broiler up to 500ºF.

The interior is polished stainless steel while the outside is a brushed finish and the rim has a mirror finish. The diameter of the base is 6 ½ inches and the pan is about 2 inches deep. It weighs 2.4 pounds and is not heavy nor is it cumbersome to hold.

The handle is 7 ¾ inches long and very sturdy. It has a thumb rest which is shaped in such a way that it is easy to grip and balance, so the pan doesn’t pull to one side.

When frying an egg (on an electric stove – heat setting 4), I noticed the thumb rest got a little bit warm. However, I could still rest my thumb on the pan. There was no heat from the end of the thumb rest to the end of the handle.

The rivets are stainless steel with aluminum caps. The edges of the rim are smooth for safe cleaning. 

How to Fry an Egg in the Cuisinart French Classic Stainless Steel Fry Pan

I liked the fact that I could fry an egg in this pan without it sticking. The following is the process I used.

  • Gather necessary utensils and ingredients as the pan can overheat quickly.
  • Crack egg into a small bowl, saucer or small plate.
  • Preheat pan using water drop test. I put in about 1/8 tsp at a time. When the water stays in a big ball and rolls around the pan along with just a few smaller beads of water, the pan is ready for the addition of the butter/oil. The video below shows how to preheat the pan properly. Use low to medium heat for a smaller pan. NOTE: I used a setting of 4 on an electric stove.
  • Take the pan off the burner (don't wait for the bubble to evaporate), wipe off any water that is still in the pan and add enough butter to lightly coat entire surface of the pan. Tilt the pan to spread the butter.
  • Once the butter has meltedlet the foam subside a little, place the pan on the burner, and then slide the egg into the pan.
  • Cook until the white part is set, and the yolk thickens. Then run the spatula (I used a stainless steel slotted spatula while some prefer a silicone spatula) around the edge of the egg.  
  • Toss the egg and cook to your satisfaction.     

Use and Care

Cuisinart states in its Use and Care guide that the pan is dishwasher safe. However, they give various scenarios as to how the pan can be damaged in a dishwasher.  

There are varying opinions as to how to clean stainless steel cookware.  One recommendation is to wipe the pan clean with a paper towel, rinse in filtered water and if necessary, scrub with a nylon mesh cloth and dry with a microfiber cloth.

Another suggestion is to put a non-lemon (to preserve the finish) detergent on a damp (filtered water) microfiber/nylon mesh cloth and wipe the cookware surface in the direction of the grain. Then rinse off and thoroughly dry with a microfiber cloth.

NOTE: While practicing frying eggs, I had one egg that stuck to the pan in a spot that was about the size of a dime.  I made a paste of baking soda and water and rubbed it on the spot. The pan was cleaned and dried in a very short time.    

Baking soda, vinegar, Bar Keeper’s Friend and Cameo® have been recommended to remove stains or burnt food. 


Cuisinart included a written warranty with the frying pan. It states it is a lifetime warranty. However, there are many exclusions including but not limited to: incidental or consequential damage, misuse or abuse (this includes damage due to overheating), and scratches, stains, discoloration to external or internal surfaces unless they impair the “functional utility” of the cookware.

Additionally, the customer is required to pay the cost of shipping the item to Cuisinart along with a check or money order (see warranty for the current amount) to cover the cost of return shipping (requirements are different for California residents).

To prevent hassles with the Warranty Department, it is wise to register the product upon receipt. As with all cookware purchases, inspect the item(s) thoroughly as soon as the product is received to make sure there are no scratches, discolorations, dents and that the bottom is flat.  

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Chef cooking Thai food in skillet

Skillet vs Sauté Pan Comparison

What pan do you choose when you want to fry, braise, sauté or sear? Most likely, a skillet or sauté pan. The similar designs lead some to use these terms interchangeably. However, there is a difference between these two types of pans.

We’ll take a look at the differences and discuss which pan to use with a few basic cooking techniques.

Is the skillet the same as a frying pan?

One question that pops up in forums and platforms is whether there is a difference between a skillet and a frying pan. Typically, the terms “skillet” and “frying pan” are used interchangeably because both pans have sloped sides and the depths are about the same. 

It is interesting, though, that the use and definition of each tends to vary according to the person and the vendor. For example, only the term “fry pan” is used on Vollrath’s company website, while uses both “skillet” and “fry pan” in their product descriptions.

However, an argument can be made that the skillet has a little bit more of surface area than the fry pan and the sides are not as sloped.  A comparison of the French skillet and frying pan illustrates this point.

The French skillet has a slightly larger cooking area and the sides are not as flared as those of a fry pan. Another difference is frying pans have a tapered rim while some French skillets do not (i.e All-Clad and Cuisinart stainless steel French skillets).

It’s accurate to say that the shape of the French skillet is between a frying pan and a sauté pan.

What is the difference between a skillet and sauté pan?

The difference between a skillet and sauté pan is the shape of the pan. A skillet has short, slanted sides while a sauté pan has straight, L-shaped sides.

There are different shapes of sauté pans.  The sides of some are tall with a narrow base, while others are low and have a wider base.

If both pans have the same top diameter, a sauté pan has more cooking surface area than a skillet because the sides are straight and do not flare outward at an angle.

Two Vollrath products illustrate this point. Their 12 inch Tribute® 3-Ply Fry Pan has a cooking area of 9 ¾ inches, while the 12 inch Tribute® Sauté Pan has a 12 inch cooking area (per Vollrath customer service).  


Sauté Pan

Why is the shape of a pan important?

The shape of a pan affects the surface (cooking) area, volume, pan weight and the ease of tossing/flipping ingredients.

The straight sides of a sauté pan provide a greater usable surface area than a frying pan of equal top diameter. This allows the pan to hold more volume of liquid than a skillet with sloped sides.  

When comparing the weight of both types of pans, it is important the top diameters be comparable.  If this is the case, the sauté pan is usually heavier than the skillet.

The slanted sides of a skillet make it is easier to flip the contents than a sauté pan with its vertical sidewalls. Even though you can sauté in a straight-sided sauté pan, the sloped sides of a skillet make the task easier. However, it is easier to redistribute the ingredients in a sauté pan due to the right angles.

The data of two Vollrath pans in the table below demonstrates the differences in cooking area, depth, and weight of a frying pan and sauté pan. Vollrath uses the term “frying pan” instead of “skillet”. 



Arcadia™ Fry Pan Natural Finish

Centurion® Saute Pan

Top diameter


7 3/4"

Bottom diameter

5 3/4"

6 3/4" *


1 3/4"

3 1/4"


1.38 lbs

3.44 lbs

  • *Data provided by Vollrath customer service
  • Should I buy a skillet or sauté pan?

    Whether you are just setting up a kitchen or adding to your culinary collection, there are certain pans you need in your kitchen. For some home cooks, one of the decisions is whether to buy a skillet, sauté pan or both.

    Two factors to consider are the foods that you cook most often and personal preference in terms of pan weight and maneuverability.

    There is very little that can be cooked in a skillet that can’t be prepared in a sauté pan. However, the skillet has the advantage due to its sloped sides when cooking foods that need to be flipped such as eggs, pancakes, and hamburgers.

    Advantages of a skillet over a sauté pan

    • Foods can be easily turned and flipped  
    • Skillets are lighter - makes lifting and shaking the pan easier
    • Less fat needs to be used
    • Skillets nest  

    Advantages of a sauté pan over a skillet

    • Duplicates the purpose of other pans (saucepan, wok, Dutch oven)
    • Larger cooking surface area (given same top diameter) – holds more food
    • High, straight sidewalls –holds more volume
    • Great for braising, poaching, slow simmering, and preparing sauces
    • Sauté pans generally have lids
    chef is stirring risotto in saute pan

    Cooking Techniques

    Many of the same cooking techniques can be performed in both a skillet and sauté pan. However, you might prefer one or the other for a particular method.


    A skillet or a sauté pan can be used for high-temperature searing or browning meat. If both pans have the same top diameter, one advantage of using a sauté pan is that the straight sides allow for more usable cooking area.

    On the other hand, some cooks believe a skillet (with the same cooking area as a sauté pan), is better for searing because moisture evaporates quicker in a pan with low sides. Regardless of the type of pan chosen, it is important not to overcrowd the pan.


    The sauté pan is preferable when making a sauce, or cooking something with a sauce since the liquids are less likely to spill over the sides due to the tall, vertical sides and the sauté pan having a bit more depth.

    Sauces can be reduced in both a skillet and sauté pan. The pan with the largest surface area will yield the fastest results. Additionally, the higher sides of a sauté pan prevent spillovers if you are stirring during a reduction. The same is true if cooking with liquids.


    A sauté pan is better suited for braising than a skillet or frying pan. The vertical sides, wide diameter and depth provide enough space to braise properly.


    A skillet and a sauté pan can both be used to sauté foods. Some cooks prefer to use a skillet because the slanted sides allow them to easily stir the contents or shake the pan. ​

    Others think the higher, vertical sides are a benefit when shaking the pan. If you plan to add sauce to the meat or other sautéed food, then a sauté pan is preferable.


    A skillet or sauté pan can be used for poaching as long as the pan can hold enough liquid to completely submerge the food being prepared. 

    Pan Frying

    When pan frying, the choice is in part dependent upon what dish is being prepared. If the ingredients need to be moved around and/or turned over, then a large skillet with low sides is preferable. It is more convenient and there is less of a concern about hitting your hand on the rim of the pan.

    However, if you are frying something that needs liquid added, the high sides of the sauté pan would be better than the low, flared sides of a skillet.

    chef eggplant with herbs in saute pan

    What to look for when buying a skillet or sauté pan

    Regardless of whether you decide to buy a skillet or a saute pan, pan material and construction are two important factors.


    Bare stainless steel is more versatile than a pan with a nonstick coating system. It can be used to prepare foods and sear at a higher temperature and is the best material for “fond” (small bits of caramelized food that stick to the bottom of the pan which can be used  to make a pan sauce). 


    Pans with triple-layer construction are preferable to those with just one layer. Generally, tri-ply stainless steel has an aluminum core between two layers of stainless steel.

    This combination works well because although stainless steel retains heat well, it is a poor heat conductor, while aluminum is a great conductor of heat. The result is a pan that holds heat from the cooking surface to the rim and provides even heat distribution.

    Disc Bottom

    Disc bottom (disc clad) and fully clad are terms used to describe stainless steel cookware construction. A pan with a disc bottom has an aluminum alloy or in some cases a copper disc, between two layers of stainless steel.

    Heat is spread around the base of the pan but not up the sides and sometimes not even to the edge of the sidewalls.


    A cladded pan is one in which the non-handle part of the of the pan is made from one sheet of multi-layered metal. The result is that the base of the pan and the sidewalls have the same materials and thickness.

    One factor to consider when deciding whether to buy a disc bottomed or a cladded skillet is to think about what dishes you frequently cook. If you only use a skillet for eggs or pancakes, then a disc bottomed pan is just fine.

    However, if you use a skillet for a variety of foods, then a cladded pan is preferable since the heat is distributed to the sides of the pan.

    The folks at point out that if you cook on gas, a cladded sauté pan is recommended (unless the disc base is oversized) so the “ring of fire” effect can be avoided.    

    Induction Ready

    If you are using an induction cooktop, make sure the pan is induction compatible. Materials that work on induction cooktops are steel, magnetic stainless steel, and cast iron.   


    While it is nice to have both a sauté pan and a skillet, having one or the other will work fine for most home cooks. The choice depends upon which dishes you prepare most often and personal preference in terms of weight and how the pan handles.

    A skillet is more practical if you cook a lot of foods that need to be turned and flipped and don’t want a heavy pan that is hard to maneuver.

    However, if you prepare large amounts of vegetables and meat, frequently make sauces or cook foods in sauces and liquids then a sauté pan is probably the better option.

    If you do not have any other pans and use a wide variety of cooking techniques, a sauté pan is more useful since it holds larger volumes of foods and keeps liquids and heat better than a skillet.  

    Many of the same cooking techniques can be performed with either a skillet or sauté pan. They can both be used to sear, sauté, pan fry, and stir fry. However, a sauté pan is better suited for slow simmering, braising, poaching and making sauces. The key is to choose the one that works best for the meals you cook most frequently.


    What is fond?

    When meat is seared or vegetables or meat is brown, small bits of food caramelize and stick to the bottom of the pan. This is known as fond. These bits can be used to make a sauce to spread over your food. 

    It is a simple process to create the sauce. After the food has been removed from the pan and the fat drained, add a liquid such as stock, water or wine. Once the liquid begins to boil, scrape and stir the brown bits until the liquid has been reduced by about half.  Add seasonings and the sauce over your food.  

    Why is it important to not overcrowd the pan with meat?

    Regardless of which pan you use, if you are pan-frying, searing or sautéing, it is important to not overcrowd the pan. As soon as the meat touches the surface of a hot pan, moisture is released. If the pan is jammed with meat and the temperature is not high enough, steam will be produced. The meat then cooks in its own steam or juice, resulting in a less than flavorful food and one that is not browned or seared.

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    Frying pan with Pasta cooking ingredients and utensils on wooden table

    Guide to Choosing the Right Frying Pan

    Frying pans are an essential kitchen utensil in many households, restaurants, and cafes. Perhaps you need to replace your old frying pan or are setting up your first kitchen in your new apartment or home. Deciding which fry pan to buy can be time-consuming due to the abundance of options. Should it be cast iron, carbon steel, stainless steel or nonstick?

    This guide will help you learn about materials used to manufacture many of the frying pans on the market today.  A printable checklist is available to assist in simplifying the process of choosing the right frying pan for your kitchen.

    You can download the checklist for choosing the right frying pan.

    Factors to Consider When Buying a Frying Pan

    Culinary Needs

    The type of cooking you will be using the pan for is an important consideration when selecting a fry pan. If you want to sear and/or fry foods, then cast iron, carbon steel or stainless steel are the best materials. However, if you only need a pan to prepare eggs, pancakes and delicate fish, then nonstick is a viable option. 

    Type of Cooktop

    Another factor to consider when selecting a frying pan is the type of cooktop you will be using to prepare your meals. Induction cooktops heat food differently than electric or gas.

    Induction cooktops have an electromagnetic coil under the cooktops. When the pan is placed on the burner (and the unit is on), current flows through the coil producing a magnetic field around and above the coil. This magnetic field goes through the metal of the pan and moves around inside the bottom and sides of the pan. The pan gets hot and heats up the food inside it.  

    In contrast, gas or electric stovetops use direct contact in the form of either flames or a heating element to heat the cooking vessel.

    The best magnetic materials for induction cookware are steel, magnetic stainless steel, and cast iron. The stainless steel must contain iron to make it magnetic. Enameled and ceramic-clad pans and pots also work with induction cooktops.

    Size and Weight

    A 10” or 12” frying pan can be used to prepare most meals.  Depending upon who is using the pan, weight may be a consideration. Some folks opt for carbon steel since cast iron pans are pretty heavy.    


    Budget is a consideration for many folks when it comes to making any type of purchase. Cheap pots and pans tend to dent and warp a lot quicker than the higher priced ones. If price is a constraint then this narrows your options.

    Main Parts of a Pan

    main parts of a pan and description

    Types of Frying Pan Materials

    Stainless Steel (bare)

    Stainless steel is an iron-base alloy with a minimum of 10.5% chromium. It also contains nickel, manganese, carbon and small amounts of other elements. Chromium  provides corrosion resistance while nickel makes the metal tougher, non-magnetic, corrosion resistant and adds luster.



    • Durable
    • Versatile
    • Tolerates high heat
    • Transfer cooktop to oven
    • Aesthetically pleasing
    • Can be expensive 
    • Need to preheat properly
    • Must use fat/oil

    Grades of Stainless Steel

    The Society of Automotive Engineers (SAE) is one of many organizations that assigns grades (they use a three digit identifier) to stainless steel. To receive a certain grade designation, the material must meet a certain set of requirements. This gives consumers an idea of what to expect in terms of characteristics such as durability and corrosion resistance.

    Two common grades for stainless steel pots and pans are 304 and 316. The composition of a pan grade 304 must be 18-20% chromium and  8-10.5% nickel. The percentage of each element is translated into a number sequence, the first being chromium and the second nickel (e.g. 18/10, 18/8).  

    316 stainless steel has 2-3% molybdenum (304 only has trace amounts) in addition to the chromium and nickel. The higher molybdenum content provides increased corrosion resistance.  It is used for medical and marine applications.

    Some manufacturers stamp the grade on the bottom of the pot or pan while others only advertise that it is either 304 or 316 stainless steel. 


    The process of bonding different metals together under extreme pressure is called cladding. 

    Stainless steel has a lot of great properties, however, it is a poor heat conductor. To rectify this, manufactures add either an aluminum alloy or copper to the base. The result is a pan with great heating properties and one that is durable and corrosion resistant. 

    Two common terms used to describe stainless steel cookware construction are disc bottom (disc clad) and fully clad.

    Disc Bottom Cookware

    Cookware that is disc clad has an aluminum alloy or copper disc sandwiched between two layers of stainless steel. The disc spreads heat around the base of the pan but not up the sides. 

    The exterior stainless steel layer is wrapped over the bottom and is either magnetized stainless steel – 18/0,  (making the pan induction compatible) or non-magnetized stainless steel. Most manufacturers do not extend the layers to the bottom edge of the sidewalls. 

    Fully Clad Cookware

    Fully clad cookware (bottom and sides) is made from one sheet of multi-layered metal, (e.g. stainless steel, aluminum, and stainless steel) that is pressed into shape. Generally, the base of the pan will have the same thickness as the sidewalls.

    In the case of a frying pan, fully clad cookware is preferable since the food is being cooked on the surface and up the sidewalls rather than only on the base as with disc bottom cookware.  


    Fully clad cookware has layers of metal bonded together in a single sheet. Sometimes, the word "ply" is used to describe the layer. The most common metals used are aluminum alloy, copper and stainless steel.

    The number of layers of metals varies according to the pan. Some have three, five or seven layers and are sometimes referred to as “Multiclad”. 

    Common configurations are:

    • Aluminum core sandwiched between stainless steel
    • Copper core between layers of aluminum with interior and exterior stainless steel
    • Alternating layers of aluminum and stainless steel
    Frying pan on modern induction stove

    Thickness and Weight

    While the number of layers is one consideration in choosing a fry pan, the thickness of the conductive layers is also important, especially in terms of heat distribution.

    Thin layers tend to produce uneven heating because the distance from the heat source to the food is short. However, a thicker pan gives the heat more time to spread sideways before reaching the food. This results in less temperature variation across the pan.

    Note: a 5-ply pan is not necessarily “better” than a 3-ply pan. The overall thickness is a more accurate determination of quality.

    If you want a lightweight pan, then one option is to purchase a pan made of only stainless steel. However, if you prefer a pan with some weight to it, then a 3-layer pan is a reasonable choice.

    What We Like About Stainless Steel Frying Pans

    Concerns about chemical coatings have led some consumers to use stainless steel cookware. They like the fact there is no coating to flake, chip or peel and the pan is corrosion resistant.

    Although there is a short learning curve, you don’t have to be a professional chef to learn how to cook with stainless steel. The main tips are: keep the heating level in the low to medium range, properly preheat the pan, and add the oil/fat after preheating.

    A bonus to cooking with stainless steel is the accumulation of the brown crusty bits, commonly called “fond”, that stick to your pan. These can be used to make a flavorful sauce.

    Another reason people enjoy cooking with stainless steel is its versatility.  A meal can be started on the cooktop and then transferred to the oven. Be sure to check the manufacturer’s use and care guide for maximum oven temperatures.  If necessary, the fry pan with leftovers can be placed in the refrigerator once cooled. Unlike carbon steel and cast iron, stainless steel does not react with acidic foods. It is also lighter than those two materials.

    A high quality stainless steel fry pan will last a long time if it is properly used and maintained. If you decide to part with your untreated stainless steel pans, keep in mind that they are recyclable.

    Cast Iron  

    Cast iron is an iron-carbon alloy formed from cast molds. It is composed of at least 2% carbon, 1-3% silicon, and with the remainder being iron.  This durable material retains heat well and if seasoned properly, is virtually non-stick.

    Cast iron cookware can be used on a variety of heat sources such as gas, electric, ceramic-glass top or induction cooktop, in an oven, on a grill or over a fire pit.



    • Durable
    • Virtually non-stick if properly seasoned 
    • Versatile
    • Retains heat well
    • Inexpensive
    • Heavy
    • Reacts with acidic foods
    • Requires seasoning    

    Cooking with Cast Iron

    Many people enjoy cooking with cast iron because it is durable, inexpensive, oven proof, retains heat well and is versatile. It is a great choice to sear, sauté, braise, fry and bake food. The only category of foods that cannot be prepared in cast iron are those that are acidic as they strip the seasoning and gives the food a metallic flavor.

    For those who like to cook outdoors, whether in their backyard or at a campground, cast iron is a great option for preparing delicious meals.  


    Consistent use improves the seasoning thereby increasing the non-stick performance.

    Food inevitably sticks to the very small rough spots on the surface of cast iron pans. When the pan is seasoned, the oil seeps into these places and removes the roughness resulting in a smooth, nearly nonstick surface.

    Cast Iron Pan with Egg


    Lodge Cast Iron suggests preheating the skillet for a few minutes prior to adding food.[1] Stargazer Cast Iron recommends preheat on low heat for 5-10 minutes before adding food.[2]

    Routine care 

    Some folks shy away from cooking with cast iron because they think it is too difficult or is too time consuming to maintain.  However, it is very easy to use and care for a cast iron pot or pan.

    There are only four steps to routine care: 1) hand washing, 2) drying (to prevent rust), 3) seasoning with a very thin layer of shortening or canola oil (Lodge recommendation) and 4) storing in a dry place. This article details the cleaning and seasoning process for newly acquired cast iron cookware and as well as the process for routine care.

    Carbon Steel

    Carbon steel is an option worth considering if you are looking for a naturally nonstick frying pan that is smoother and lighter than cast iron.

    The type of carbon steel used in cookware manufacturing has less than 1% carbon and roughly 99% iron and are formed from large sheets of metal.



    • Durable
    • Retains heat well
    • Natural non-stick surface once well-seasoned
    • Versatile - stovetop, oven, broiler, grill
    • Lighter than cast iron
    • Can withstand high heat
    • Prone to uneven heat distribution
    • Requires seasoning
    • Cannot be used to cook acidic foods     

    Carbon steel is durable, retains heat well and is virtually non-stick if well-seasoned and used frequently. It can be used on gas, electric, induction and ceramic cooktops as well as on the grill or over a campfire. These skillets are versatile enough so that you can  sear, bake, broil and stir-fry in them.

    Thickness is an important feature to consider when choosing a carbon steel pan as very thin ones tend to warp under high heat. The thickness of the 12.5” carbon steel pans from high-quality manufacturers such as deBuyer and Mauviel are 2.5mm and 3mm respectively. 

    The handles on these pans are angled, slat-shaped and secured by two or three rivets or are welded. Some handles are at more of an angle than others.  

    Even though carbon steel weighs less than cast iron, these pans have some heft to them.

    Seasoning carbon steel pan with lard over campfire

    The table below provides thickness and weight data for Lodge 12” Cast Iron and Carbon Steel skillets. The information was provided by Lodge customer service as it was not available on their website.

    Lodge 12” Cast Iron w/ helper handle
    Lodge 12” Carbon Steel
    Thickness (mm)
    Weight (lbs)

    The table below shows where some of the most popular brands manufacture their carbon steel pans.

    country of origin
    Matfer Bourgeat

    Carbon Steel vs Black Steel vs Blue Steel  

    Carbon steel pans have finishes of silver, black and blue.  The silver finish is a result of a polishing process during manufacturing and is commonly referred to as “carbon steel”. The black and blue finishes are obtained by heating the carbon steel at high temperatures resulting in a very thin layer of iron oxide.

    Nonstick Coatings

    Nonstick cookware is usually made of materials such as aluminum, stainless steel, cast iron, glass and ceramic and has a nonstick coating. The first decision to make when selecting a nonstick fry pan is to choose the type of coating.

    Even though nonstick coatings have various chemistries, they generally fall into two categories: polytetrafluoroethylene (PTFE)-based and ceramic.

    PTFE-based coatings

    Teflon™ is one type of polytetrafluoroethylene (PTFE) coating. Teflon™ was discovered by a DuPont chemist in 1938 and is registered trademark and a brand owned Chemours (formerly DuPont).

    There has been a lot of controversy about the safety of PTFE.  One concern was the potential health risk of one of its ingredients, perfluorooctanoic acid (PFOA). Chemours, the manufacturer of Teflon®, no longer uses PFOA in its coatings, (since 2013) nor does any reputable chemical company (since 2015).

    Another issue is the potential human health risk when a cooking vessel with a PTFE based coating is overheated. According to Chemours, cookware with Teflon™ nonstick coating should not be heated above 260ºC (500ºF). 

    The rationale is that PTFE begins to degrade at temperatures above 350ºC at which point fine particles and gaseous compounds are released (Waritz, 1975). It is possible that if enough of these fumes are inhaled, one can experience flu symptoms for about 24 hours. (Harris, 1951 & Shumizu, 2012). It is important to note that the case studies of people who reported these symptoms, revealed the parties either left the pan unattended on a heated cooktop or an empty pan was heated. [3]

    The American Cancer Society  states there are no known risks to humans who use Teflon-coated cookware unless the pan overheats. They too report that if a person breathes in fumes produced by overheating, they might experience flu-like symptoms.

    Another PTFE safety issue often discussed is the potential health risk associated with cooking on a scratched pan or consuming flakes of PTFE-based coatings. The long term effects, if any, of consuming PTFE are unknown.

    nonstick frying pan with stainless steel body

    Key factors when choosing a PTFE-based coated fry pan
    • Does the pan have a “PFOA-Free” designation on the pan or the box?
    • Is the manufacturer a reputable company?
    • It is important that the coating is properly bonded to the pan so that it will not flake off or scratch easily.
    • Does the pan have a coating system of at least three layers?(Those with one layer are easily scratched while those with three or more layers are more durable.)

    Ceramic might be a better option if you:

    • Plan to heat your skillet above 260ºC.
    • Plan to use this fry pan to sear protein.
    • Are concerned about the potential and unknown health effects of PTFE.



    • Great nonstick properties
    • Requires little oil/fat
    • Easy to clean
    • Concerns about chemical coatings
    • Can’t be safely used on high heat settings

    Tips for using cookware coated with PTFE based coatings
    Avoid overheating
    • Do not heat the pan over 260ºC. 
    • Use low to medium settings.
    • Do not leave cookware unattended on a heated cooktop.
    • Always heat the pan with something in it as an empty pan can quickly reach high temperatures.
    • Consider the weight of your pan when heating. The ones that weigh less, heat faster than the heavier pans.
    Protect the coating
    • Don’t use aerosol cooking sprays.
    • Using wooden, silicone or plastic utensils reduces the chance of scratching.
    • Allow the pan to cool after cooking.
    • Hand wash with a soft sponge and warm, soapy water.
    Safety precautions
    • Turn an exhaust fan on or open a window to clear any fumes. Most people do this whether or not they are using PTFE coated pans.
    • Throw out pans that are flaking, peeling, or in an abundance of caution, those that are scratched.

    Ceramic nonstick coatings

    Throughout the last 60 years there has been an evolution in the materials used in the construction of nonstick cookware. One example is the development and manufacture of products with ceramic nonstick coatings. These coatings are bonded to a cookware substrate such as hard anodized aluminum.

    Most ceramic nonstick coatings are made from inorganic (no carbon) minerals, mainly silicon and oxygen (many ceramic coatings are derived from sand and quartz is the most common mineral in sand; quartz is composed of silicon and oxygen atoms).

    Ceramic Nonstick Coatings


    • Needs a small amount of oil/fat to prevent food from sticking
    • Can cook acidic foods
    • Coatings do not have PTFE or PFOA
    • Use only low to medium heat
    • Lack of durability

    frying pan with nonstick coating

    There are various brands of ceramic nonstick coatings. We take a look at these three popular coatings: GreenPan’s Thermolon™, Cuisinart’s Ceramica™ and Weilburger’s Greblon®.


    In 2007, The Cookware Company, a Belgian company, introduced the first PTFE-free ceramic nonstick coating, Thermolon™. GreenPan, a higher end brand, makes nonstick cookware coated with Thermolon™ as does GreenLife™.  This coating is derived from sand, transformed into a sprayable solution, sprayed onto the body of the fry pan and cured in the oven. Thermolon™ free of PTFE, PFAS and PFOA, lead and cadmium.

    Recently, GreenPan completed their 5th evolution of coatings. The Thermolon™ coating is now reinforced with diamonds making it more durable and resilient.


    Another ceramic nonstick coating is Cuisinart’s Ceramica™. It was first used in their GreenGourmet line, which debuted in 2008. The body of the pans are hard anodized aluminum and the coating is PTFE and PFOA free.

    A titanium reinforced ceramic nonstick coating is also offered by Cuisinart is CeramicaXT. It too is PTFE and PFOA free. Cuisinart claims there is no need to add oil or butter to prevent foods from sticking when using pans with this coating.


    Weilburger uses their brand, Greblon®, to market various coating system solutions such as fluoropolymer, polymer and sol-gel technology. The cookware industry is one of the many that uses Greblon® products.

    Greblon® offers ceramic coatings that are PTFE free as well as coatings derived from stone that are PTFE based.

    The Greblon® coating system used on the 12 inch Green Earth Fry Pan by Ozeri is free of PTFE, PFOA, lead and cadmium. The coating for this particular pan is made in Germany and then shipped to China for final assembly.

    The Stone Earth frying pan by Ozeri has a PTFE based Greblon coating. This APEO and PFOA free coating is also manufactured in Germany.

    Hard-anodized Aluminum

    Hard-Anodized Aluminum


    • Tough and durable  
    • Requires only a small amount of oil/fat
    • Excellent heat conduction  
    • Easily cleaned
    • Must be hand washed

    Anodization Process

    Anodizing is a method of changing the chemistry of the surface of a metal such as aluminum. This hardening process improves the corrosion resistance of the aluminum alloy, the adhesion of subsequent coatings, and the pan’s durability.

    Anodization is accomplished by submerging a metal such as aluminum, in a strong acid and charging it with an electrical current. The ensuing electrochemical reactions causes pores to form on the surface of the aluminum and then erode down into the substrate. The aluminum then combines with O2 ions to form aluminum oxide.

    As current continues to be applied, the weak areas of the pores go deeper into the substrate. A series of straw-like hollow structures is formed. Once the required depth is reached, the process is stopped, and the substrate is rinsed in water to seal the part. The result is a hard, natural aluminum oxide coating that is corrosion resistant and durable.

    Hard anodizing means the electrical current was applied until the pores were greater than 10 microns deep.  Sometimes the depth can be 25 microns or more.  This increased pore depth offers more corrosion protection and durability.


    Some hard-anodized pots and pans have PTFE based coatings. For example, the Anolon Nouvelle Hard Anodized line is coated with Chemours Autograph® 2, which contains PTFE. In contrast, Cuisinart’s GreenGourmet Hard Anodized Nonstick cookware is coated with Ceramica®, which is PTFE and PFOA free.

    Egg in Anolon Nouvelle Copper Nonstick 10-in Skillet

    Printable Checklist for Choosing the Right Frying Pan

    checklist for choosing the right frying pan


    What happens if the PTFE coated pan is overheated or cooked dry?

    The pan may reach a temperature high enough that PTFE will break down and emit fumes.

    Does PTFE react with other chemicals?


    What is PFOA?

    Perfluorooctanoic acid (PFOA), a man-made chemical, was used in the process of making PTFE. It is no longer used by Chemours, the maker of Teflon® or other reputable manufacturers.  

    Why did DuPont add PFOA to PTFE?

    PFOA was added to PTFE to smooth out the lumps in the freshly manufactured Teflon. 

    Why did DuPont and other chemical industries stop using PFOA?

    The chemical industry and the U.S. EPA and other regulators agreed there were negative environmental and potential health impacts of PFOA. This summary details the history and health concerns of PFOA.

    PFOA had been linked with various cancers (liver, testicular and pancreatic tumors) in rats. [4]

    However, according to the EPA Scientific Advisory Board, there is not sufficient evidence to conclude that PFOA has the potential to cause cancer in humans.

    When did DuPont, now Chemours, stop using PFOA?

    The use of PFOA was completely discontinued in 2013 by Chemours and by other chemical industries in 2015.

    What chemical is Chemours using as a replacement for PFOA?

    According to an EPA report released in November, 2018, they are using GenX technology. Gen X is a brand name for technology that is used to make fluoropolymers without using PFOA. 

    Is GenX technology less toxic than PFOA?

    The EPA completed a “draft assessment” for GenX chemicals focused only on the potential human health effects associated with oral exposure. 

    “The draft RfD [reference dose] for GenX chemicals suggests that they are less toxic than PFOA and PFOS. Overall, the available oral toxicity studies show that the liver is sensitive to GenX chemicals.[5]

    When overheated, PTFE coatings can degrade and release fine particles and gases. 

    Read More »
    stainless steel pot and vegetables on induction stove

    Chef’s Star Stainless Steel 17-Pc Induction Cookware Set Review

    This stainless steel induction cookware set is built with 18/8 commercial stainless steel and an impact bonded aluminum base. The pots and pans can be used on induction cooktops as well as on electric, gas, infrared, glass, and ceramic stovetops. They are oven safe up to 550ºF and can be stored in the refrigerator or freezer.

    Chef's Star Stainless Steel Pots and Pans, 17 Piece Induction Cookware Set - Oven Safe with Impact-bonded Technology Kitchenware, Cooking Utensils - Silver

    What's Included

    • 8” frying pans (no lids)
    • 10” frying pans (no lids)
    • 1.6-quart saucepans with lids
    • 2.5-quart saucepans with lids
    • 4.2-quart casserole pan with a lid
    • 8.6-quart stock pot with a lid
    • 5.5-quart sauté pan with a lid
    • Broiler basket
    • Steamer basket
    • Spoon; slotted spatula; and a 2 pronged fork
    • One year no questions asked warranty
    • Interior is 18/8 stainless steel
    • Anti-slip satin finish handles
    • Can be put in freezer and refrigerator
    • Vented glass lids
    • Dishwasher safe
    • Handles get hot
    • Only a single layer of stainless steel on the walls of the pots and pans

    Chef's Star Stainless Steel Pots and Pans, 17 Piece Induction Cookware Set - Oven Safe with Impact-bonded Technology Kitchenware, Cooking Utensils - Silver

    Chef’s Star Stainless Steel 17-Pc Cookware Set

    This is a stylish all-inclusive cookware set. You'll have all you need if you are cooking for a social occasion or a daily meal.



    The base of the Chef's Star Stainless Steel Pots and Pans, 17 Piece Induction Cookware Set is comprised of three layers: stainless steel, aluminum (middle layer), stainless steel. The interior layer is 18/8 stainless steel. The bottom of the cooking vessels is encapsulated with an impact bonded aluminum, which helps ensure that the heat is distributed evenly throughout the base.

    Impact bonding is a procedure whereby pressure and friction and not adhesive, are used to form the bond between the base of the pot or pan (stainless steel) and the disc (a heavy gauge aluminum).

    In the manufacturing process, the disc is put on the base of the vessel, then placed in an impact bonding machine where pressure and friction are applied, resulting in the formation of a bond. 

    The sides of these pots and pans are single stainless steel with a thickness of .6mm (per Chef's Star customer service).


    The lids are glass and have a vent. They are high temperature resistant up to 482°F. The handles and rims are stainless steel. 


    The handles are ergonomically shaped and have an anti-slip satin finish, ensuring that you don’t drop your food when transferring the cookware.  


    The product comes with a one-year no questions asked warranty policy.

    Customer Service

    I emailed Chef's Star customer service was a few queries and received a friendly, complete and timely response.

    Read More »
    two burner induction hob with black ceramic surface

    What is the Difference Between Ceramic and Induction Cooktops?

    When you’re planning to purchase a cooktop, you want to ensure whatever you get is the best product available within your budget and is easy to operate. Before purchasing your specific cooktop, there are many factors to consider such as price, the amount of space available in your kitchen, and the features that will be beneficial for you.

    There is often a lot of confusion between ceramic cooktops and induction cooktops and although they look alike there is a big difference when it comes to cooking and how they work. That’s why we thought it would be helpful to provide this guide detailing the differences between the two.

    Black pan on induction stovetop

    How Induction and Ceramic Stoves Work

    The main difference between a ceramic and induction cooktop is how they create heat and how it spreads and transfers into the pot or pan.

    Induction Cookers

    Under the glass/ceramic surface of an induction cooktop lies a coil through which electric current flows. A magnetic field is created which goes through the bottom of the induction compatible pan or pot that sits on the surface of the cooktop. A current is then generated in the base of the cookware. This electrical energy is changed to heat energy which is transferred from the vessel to the food. 

    Electromagnet inductor coil

    Ceramic Cooktops

    Underneath the top of the ceramic/glass cooktop lies coiled metal elements. These elements are heated to the set temperature. The coils heat the cooktop surface and then heats the cooking vessel. Finally, after heating the ceramic surface of the cooker, the heat is transferred to the pan.

    Compared to each other in terms of how they heat up pans, we believe the induction cooker is more efficient as it only heats up the pan itself. 

    Cooking Speed

    Induction cooktops heat up faster and are more efficient than ceramic cooktops.  The design of induction hobs is such that the pan is heated instantly.  Additionally, since no heat is lost to the area around the induction cooktop, the amount of time it takes to cook the food is a lot less than that of ceramic cooktops.


    One factor to consider before buying a new cooker is its safety especially for families with children in the home.  

    A ceramic cooktop retains heat a lot longer after cooking than an induction hob.  However, there are now a lot of modern ceramic cooktops models that come with a heat indicator that tells the user the hotter parts of the cooker. Ceramic cooktops also offer safety features which vary according to the model selected.

    Since induction cooktops heat the pot or pan directly as opposed to the top of the cooktop, the cooking surface doesn't get hot until the induction ready cookware is placed on the cooking zone.

    Some units automatically shut off if it does not detect any cookware on the burner. This is a really nice feature since it reduces the chances of a burner being left on accidentally. Additionally, induction cookers cool down quicker than conventional electric or gas stoves. 

    One of the nicer features of many induction cooktop models is that they have a lock feature that when activated, prevents settings from being changed. 

    induction cooktop with cleaning tools

    Cleaning Your Cooktop

    Ceramic and induction stoves are similar in that they are both flat and smooth, thus making them equally as easy to clean (you can normally just wipe them down with a wet cloth).

    However, when the surface of the ceramic stove gets hot, if anything is spilled on the top of it, the food or liquid can dry or bake onto the surface. In this case, it is essential that you clean it up as soon as you feel it is safe to do so. If burnt or spilled food is left on the cooker top for a while it can cause more problems in the long run.   

    Since the area around the pot or pan on the induction cooktop typically does not get all that hot, spilled food or liquid isn't as apt to get baked on the surface. Generally, hot soapy water and a cloth are all you need to clean your induction hob.

    What Type of Cookware Should I Use?

    Another factor to consider before purchasing or choosing your model of the cooker is the cookware you will use.

    Pots and Pans for Induction Cooktops

    Induction cooktops require certain cookware materials. The base of the pots and pans have to contain magnetic materials for them to work on induction burners. Examples of types of cookware that are induction compatible are: cast iron, steel, enamel cast iron and stainless steel pots and pans with a magnetized base.

    If you already have a collection of cookware in your house, you can use the magnet test to see if they’re compatible (if the magnet sticks securely to the base of the cookware then it is induction ready). If your pots and pans aren’t compatible, then have to the expense of new cookware is a consideration.

    Cookware for Ceramic Cooktops

    General Electric, a manufacturer of ceramic cooktops, recommends using stainless steel (especially sandwich clad bottom pans), heavy-weight aluminum, copper, porcelain coated cast iron, carbon steel, titanium. and porcelain/enamel pans (as long as they have a thick, flat bottom) on ceramic cooktops.

    They do not recommend glass, ceramic, stoneware or cast iron cookware. [1]


    Overall, there are some differences between the ceramic and induction cooktops, but both are unique and it comes down to your lifestyle, kitchen needs, budget and personal preference.

    Some consumers decide to buy a portable single or double induction cooktop because they are much less expensive than built-in or full induction and ceramic cooktops.


    Read More »
    pot and frying pan on induction stove

    What is an Induction Cooking Hob?

    Induction hobs heat a cooking vessel electrically by magnetic induction, as opposed to a flame or an electrical heating element. 

    A portable induction cooktop is perfect for a home or office kitchen, RV, boat, cabin or dorm room. As the benefits of these cookers become more well-known, commercial establishments such as food trucks, convenience stores, and restaurants are using them to prepare food. Induction cooktops designed specifically for commercial use are available as well as built-in and full-size units.   

    How Induction Hobs Work

    Underneath the cooktop are electromagnetic coils made from copper wire. When the unit is switched on, an electric current flows through the coils. This produces a magnetic field which generates electric currents in the pot or pan's metal. The base of the induction compatible cooking vessel is then heated directly. Heat is transferred to the food because the cooking vessel acts as a heat source. 

    The only part of the glass ceramic surface that is heated is where the pot is contact with the induction hob or if there is heat given off by the cookware. 

    This article explains how an induction unit differs from a ceramic cooktop.

    What Cookware Can Be Used on an Induction Hob?

    Only ferromagnetic materials such as steel, magnetized stainless steel, enameled cast iron and cast iron work with induction cooktops.

    As induction cooktops become more popular in the United States, companies are manufacturing cookware that can be used on conventional stovetops such as electric or gas as well as induction hobs. They simply place a layer of magnetic stainless steel in the base of the cooking vessel. This provides the consumer the versatility of using it on several heat sources.

    Will My Cookware Work?

    It is easy to determine if your pans and pots are induction ready or not. Place a magnet on the bottom of your cookware and if it sticks strongly to the base, it is induction ready and can be used on your induction cooker. If the magnet has no pull toward the base of the pot or pan, then it doesn’t have the metals needed to create heat with an induction cooker. 

    Advantages of Induction Hobs

  • Digital temperature readings available.
  • Reacts quickly to a change in temperature/power settings.
  • Cools down rapidly. 
  • Less heat is wasted since more heat goes into the pan than electric or gas stoves.
  • No electrical heating element or flame. 
  • A variety of safety features are available depending upon the model.
  • Easy clean up.  
  • If someone uses a wheelchair, it is certainly easier to use a portable induction cooktop since it can be placed on a table enabling easy access since the user's legs can go below the table.
  • Disadvantages of Induction Hobs

  • Some people complain about fan noise while others don't find it annoying.
  • If you don't have compatible cookware, then the additional cost of new induction ready pots and pans has to be factored into your decision.  
  • The full-size ranges are expensive. However, some consumers view it as an investment rather than a one-off purchase.
  • Most cookers automatically shut-off after 2 or 3 hours.
  • Induction Cooktop Efficiency

    There has been a lot of hype about induction cooktops being much more energy efficient than an electric or gas range. Most people will agree that since heat is transferred directly to the pot, little is lost to the surrounding environment. This means your kitchen won't get so hot, which is great during the summer.  In addition, induction cookers heat up faster than electric or gas stoves and react more quickly to temperature changes.

    Is an induction cooker less expensive than conventional stoves?

    The question as to whether using an induction cooktop is less expensive than electric or gas has been discussed on various review sites and forums. To answer this question accurately, I reviewed the results of a technical assessment conducted by the private firm, Electric Power Research Institute (EPRI). The cooking products used were: full-size gas and electric ranges and two single burner induction cooktops. 

    Induction vs Electric Test

    Water was heated from 70° to 200° F to conduct the electric and induction tests. Three tests were completed and the results averaged. In terms of electric vs induction, the results showed when the cooking vessel covered the burner, induction efficiency was higher (83.4% vs 77.4%). On the other hand, when the bottom of the cookware was smaller than the heating coil, induction was more efficient, (76.2% vs 41.5%). In the end, the amount you would save on your electric bill is negligible.[1]

    Induction vs Gas Test

    Since the EPRI test was conducted on a gas stove at 50°F and on an induction stove at 70°F one cannot make a direct comparison. However, the results do show the efficiency level of gas. When a vessel was used that covered the burner, the gas range was less efficient than induction cooktops (77.4% vs 35.2%).  This was also true when the cookware was smaller than the burner (76.2% vs 30.2%). The EPRI finding concluded that the annual induction energy cost is slightly higher than that of gas even when a small vessel is used ($8.49 vs $7.05). [1]

    Best Built-in Induction Cooktops of 2018

    The History of Induction Technology

    The induction cooker was originally produced and put on the market in 1933 at the World’s Fair in Chicago. During the fair, several demonstrations were conducted showing how to use the cooker, along with an explanation of the different types of cookware that can be used on an induction cooktop.

    Then, in 1970, more modern developments of induction cooking developed in the United States. Since technology had moved forward, improvements were made and the induction hob became a lot better and more popular with the general public. Westinghouse developed an induction cooker (including matching and compatible cookware) and started selling it to the public. However, there were many problems with induction cooker technology and the idea never really took off in the US during this time.

    It has only been since the fan noise has been reduced in induction cookers that it has become more popular. While induction cooking failed in the US (during its first few years of being in the market), it thrived in Europe and Asia.

    As technology began developing at a rapid rate, a few companies invested development money in the area of induction technology.  

    Slowly, these products became more well known and understood in the United States. Sales increased when companies reduced the fan noise (although not enough according to some consumers)  and manufactured products with fewer reliability issues.

    The concepts of minimalism and living in small spaces has given induction cooking more visibility. Appliances such as these are of interest to those who prefer a modern looking kitchen as well as those who are curious about products with newer technology.

    Frying Pan on Induction Cooktop


    Induction cooking is an interesting way of preparing your meals. It does take a little getting used to, however, given its benefits, it's certainly something worth considering.

    The decision as to whether to add a portable single or double burner cooktop,  a commercial induction cooker, a built-in unit or a full-sized induction range to your kitchen, boils down to your cooking style, budget, and what works best for you. 


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