There was a recent post somewhere bringing attention to how ceramic pans are often not truly ceramic but an amalgamation that includes more questionable materials and/or being only a thin layer covering lower quality metal that could leach. That would make me wary of bottles with ceramic linings
Ceramic pans are usually sintered on at high temperature, but the coating is friable when it heats up.
Some is always coming off in the food.
I would suggest going to either carbon steel or cast iron pans. Cast iron might take some more care each wash, but it was the OG non stick and the seasoning is maintained with cooking fats… as you… cook.
There are some drawbacks that (tomatoes, for example.)
Assuming you’re just using it for water or something and not actively cooking, a good bottle should be fine- the ceramic lining is basically sintered on at high heat and will improve the inertness of the pan.
Cheaper versions I’d stay away from (same as cheap aluminum or stainless bottles.)
Any idea if ceramic linings contain epoxy or plastic?
There was a recent post somewhere bringing attention to how ceramic pans are often not truly ceramic but an amalgamation that includes more questionable materials and/or being only a thin layer covering lower quality metal that could leach. That would make me wary of bottles with ceramic linings
Ceramic pans are usually sintered on at high temperature, but the coating is friable when it heats up.
Some is always coming off in the food.
I would suggest going to either carbon steel or cast iron pans. Cast iron might take some more care each wash, but it was the OG non stick and the seasoning is maintained with cooking fats… as you… cook.
There are some drawbacks that (tomatoes, for example.)
Yeah I’ve not personally used anything but steel and cast iron for years now
A while back my grandma found out I love cast iron. she basically handed me all of her grandma’s cast iron.
good luck getting any modern nonstick to last that long.
Assuming you’re just using it for water or something and not actively cooking, a good bottle should be fine- the ceramic lining is basically sintered on at high heat and will improve the inertness of the pan.
Cheaper versions I’d stay away from (same as cheap aluminum or stainless bottles.)
Yeah was more referring to frank green water bottles