Cooking utensils (pots, pans, lids) (2)

[mr.Catlery,]

mr.Catlery, hello, a question for you. It's good that we have an expert. It's not even so much a question as a complaint. The manufacturer just stuffed a terrible saucepan into my brand new multicooker pressure cooker. It is declared as ceramics, it looks (or rather, looked) beautiful - black, smooth, with a small white dot. From the very first use, I began to freak out - I boiled water with lemon, and it turned white. Then pastries began to burn on it. Well this is no surprise, of course. Surprise is different. Once I left the soup in it overnight, and by morning it had gotten a nasty chemical smell and taste. I poured out the soup and started experimenting - I insisted in a saucepan with plain tap water. A day after it, a distinct metallic taste remained in the mouth. And from a fresh tap - no. So the question is - how can this be, and how badly have we already managed to get poisoned during those three weeks that we ate every day from this magic saucepan?

Lord, what a horror! Could you write the name of this MV? I managed to have two MVs with "ceramics" before I got scared of this coating.

Kuhar does not open on my website. ru nothing but the main page. Are there cookware coated by the manufacturer Victoria - is it a good coating? Or is Skovo better?

[Mr. Catlery]

Hello!
Mr. Catlery.. Do you have any information on granite non-stick coating of frying pans ... is there a special feature in use? .. Thanks in advance!
Does anyone use the TOPLINE "NANO-GRANIT" frying pan ... what are your impressions?

[Mr. Catlery]

Hello!
Mr. Catlery.. Do you have any information on granite non-stick coating of frying pans ... is there a special feature in use? .. Thanks in advance!
Does anyone use the TOPLINE "NANO-GRANIT" frying pan ... what are your impressions?

I already wrote above about this kind of coverage. Frying pan forged aluminum, white "spots" are a decorative effect on the reinforced PTFE coating. And ... no NANO and GRANITE. This coating should be used like any other PTFE coating, nylon or wooden blades, try not to overheat. Can be washed in PM.

[mr.Catlery]

I have a question for mr.Catlery, but perhaps someone from the members of the forum uses enameled cast iron dishes. I liked it in the store (held it in my hands, twisted it)

Here is a description: Size - 31x8.6cm Bottom outer diameter - 16.5cm Weight - 5.4kg Material type - cast iron External / internal coating type - enamel Color - blue Handle type - non-removable Handle type - cast Complete set - frying pan with glass lid made of fire-resistant glass All types of stoves, including induction plates Allowed to be used in the oven Possible to use metal accessories Not allowed to wash in the dishwasher Packaged in the original packaging.

But on another site (when describing this type of tableware, it was not recommended to use metal spatulas and characterized such a coating as not very resistant.

I have experience in using unenamelled imported cast iron - there is a Witess cast-iron duck with an enameled outer surface and a rough inner surface, which I am not very happy with because of the sticking of food and a tendency to rusting the bottom, although I followed all the rules from the instructions before the first cooking.

I will be very grateful for your prompt reply.

I have a similar cast iron. Enamel both outside (yellow) and inside (white) Heavy! Still Soviet. No demolition. I cook the basics in it, roast in Russian, cabbage rolls.Correctly write that you can not scrape the enamel with pieces of iron. A small chip appeared at the bottom right up to the cast iron. Easy to clean. I did not notice rust anywhere.

Yes, stewing is good, but not frying.

Everything is absolutely true; metal objects cannot be used for enamel. Meals with plenty of water and braising will work fine. It will stick when baked and grilled. The enamel makes it easier to care for the product, but deprives the cast iron of the possibility of creating an anti-stick oil film on the surface. Therefore, here you must first clearly define for yourself a list of those dishes that you plan to cook, because not everything will be within the power of this accessory. In general, it is strange that the dishwasher is prohibited, because the enamel at the WOK is from all sides. But metal objects are still not worth using. In general, FOCs are better without inner coating (they are in nature). The frying pan itself is intended to be used on an intense heat source and is designed for quick frying (letting) of food.

[mr.Catlery,]

mr.Catlery, I to you, how to

We have been reading lately, in connection with large supplies of new mv to our markets, oh ceramic coatings multicooker pots. The question is, how much is the share of ceramics there? and is it even present there and in what form? It is clear that all this data is classified by manufacturers and for the most part focus on advertising and holivar disputes about who is better and safer, but still ... what do you think? sorry, if it was discussed, then stick it with your nose (and I think that it did not pass by, it is very interesting what all the fuss is for). On the Internet, the data is contradictory.

yes ... and there are complaints about the adhesion of these ceramic bowls, as well as Teflon ones. But there are more ceramic ones. THX

if it was discussed, then tknin with a nose (and I think that it did not pass by, it is very interesting what all the fuss is for).

Tutochki... more and more Tutochki (and further in the text)

Maybe poke them into this? This is the tableware seller. If you need a link, then I'll look. She was here. Here's a quote:
"... This is the result of manufacturers' misuse of the name "Ceramic coating": almost all, ninety-nine percent, customers are sure that the "ceramic" coating entirely consists of the ceramics from which ceramic pots and porcelain plates are made. A small number of doubters simply do not understand how clay pottery can be non-stick. And no one realizes that their pan has the same polymer as PTFE .... "
And here's another from there:
"... Some manufacturers write that their" ceramic "coating consists of natural materials. Another manufacturer NaturePan says: "The composition of the non-stick ceramic coating includes only natural materials, such as: sand, water, stones." But there are no inorganic atoms (Si, Ti, Al), combined with organic radicals in nature. Buyers, having read about this composition, think that these stones are melted with sand, then poured into a pan, this is the ceramic coating ... "

[mr.Catlery, Vit, kirch,]

mr.Catlery, Vit, kirch, thank you all very much for your help
It is a pity that you will not be able to fry in it. I also thought that if "wok" - then it must perform its functions, that is, fry on high heat. It is necessary to fry to a crust, and if necessary, then stew.
I am now considering whether to make this purchase or not.
By the way, is the anti-corrosion inner coating of cast iron safe for health (I have the aforementioned roaster with such an inner coating)?

Utensils of my dreams So I imagine. And there is no denyuh And there is no kitchen yet Can, what else would you want?

Utensils of my dreams
Stainless steel, outside coated with copper alloy and high-temperature varnish (don't know what it is?), Non-heating handles, built-in induction bottom. Inside
displacement mark. I want it !!! On Ozone, the set cost 9900, no longer. In the shops of my city 10600. Live even more beautiful than in the picture.Can you imagine how it will look in a Provencal style kitchen? So I imagine. And there is no denyuh And there is no kitchen yet Can, what else would you want?

And what does this copper alloy coating give (varnish, I suspect that the surface does not scratch?) And this induction bottom (unless, of course, the stove is not an induction)? What is the trick?
Or is that kind of money just for the design ?! Then, in my opinion, it is better

what else to want for now

[mr.Catlery]

mr.Catlery, I bought a Victoria frying pan of the Dream series. A normal frying pan, I just was tortured to choose - almost all pans have a bottom in some small sharp "bumps", which, I'm afraid, can easily scratch glass ceramics (I already had one such pan, while I saw it - two scratches appeared). I chose one with a more or less normal bottom. Probably, the defective batch was caught. Otherwise, I like everything, thank you for the advice

Utensils of my dreams

What's on the lid? It looks like a salt shaker

; D It's just a pen. I say, she's much more interesting in life. The coating here interests me how resistant it is. I shook it in the store until no one sees it - of course, it has not peeled off. We'll probably have to buy a bucket for a trial.

She, well, such a ruddy saucepan does not go to this kitchen. You might even think that this pan is hypertensive. There is a red muzzle.

Cookware of my dreams Stainless steel, outside coated with copper alloy and high-temperature varnish (don't know what it is?), Non-heating handles, built-in induction bottom. Inside
displacement mark. I want it !!!

A small fly in the ointment We are talking here are the dishes of the TAKARA series of the Supra trademark. Well, first, you need to understand that Supra is a pseudo-Japanese brand of dishes. Vendors are based in Moscow and are engaged in the import of household appliances, equipment and, more recently, tableware from the Chinese province of Guangdong. I saw this episode live at the exhibition. This is an ordinary rather thin economy class cookware (slightly more than 0.5 mm) with a small TRS, not convenient riveted sheet handles. The outer coating is galvanized copper plating, which if not varnished. then in operation it will turn green and covered with poisonous copper oxide. It is clear that functionally this coating does not give anything to the consumer, except for unnecessary problems in care, in operation it will be necessary to additionally monitor so as not to damage it. Dishwashing chemicals can "finish" the varnish and then the dishes will not only quickly lose their appearance, but also become hazardous to health due to copper oxide. which through the hands can enter the body. The cost of dishes for such technical characteristics and such quality (inside the polishing is below average) is clearly overstated several times. 3000-4000 rub. is the red price for a set of this painted Chinese tableware.

[mr.Catlery]

mr.Catlery, I bought a Victoria frying pan of the Dream series. A normal frying pan, I just was tortured to choose - almost all pans have a bottom in some small sharp "bumps", which, I'm afraid, can easily scratch glass ceramics (I already had one such pan, while I saw it - two scratches appeared). I chose one with a more or less normal bottom. Probably, the defective batch was caught. Otherwise, I like everything, thank you for the advice

The pan is cast, so there may be certain irregularities. Although it seems unrealistic to scratch the glass-ceramics with an aluminum frying pan (surfaces of different hardness and not in favor of aluminum). Now, if the pan is cast-iron, then it may well be.

[mr.Catlery]

mr.Catlery, please tell me where you can read about the new pans (according to your technology), are they on sale?

Go back to the 4th page and go! There are answers to your questions and not only

I bought some Fissman dishes the other day. Of course, Chinese, but I really liked the shape and color. Moreover, the shares were sold at half the price. Here it is - enameled cast iron (heavy!) Oval pan NOMA 33x26x11.5 cm | 7.5 l with cast iron lid.

And, by the way, the series "Orchid" t. M.KUKHAR will be cooler than GOURMET, in almost all respects

Can you read more about which articles are cooler?

1. according to the design of the container and capsule 2. the thickness of the container wall 3. the quality of the internal polishing 4. accessories 5. a frying pan with a mini grill.

1.By design of container and capsule
- it is not clear why the Orchid has a better design? Gourmet's capsule is preferable, since the sides of the pan are straighter and protected by a thick bottom of a larger diameter.

2.the thickness of the vessel wall
- I read: in the examination, both pots have a wall thickness of 0.8 mm, why is Orchid better on this point?

3.The quality of internal polishing
- nothing is said in the examinations about internal polishing, but I believe, let Orchid have better internal polishing, how does this affect the quality of cooking?

4.fittings
- the handles of both pots from the bar do not heat up, how do they differ?

5.frying pan with mini grill
- I can’t say anything, since he was not presented for examination.

I really want to understand how the Orchid dishes differ from the usual good stainless steel dishes, such as Gourmet, with a fundamentally new and high quality.

Want to? My answer is not a question. In order to understand the obvious, you just need to pick up a Gourmet frying pan and a frying pan from the Orchid series, then try both of them in action. It will immediately become clear that the functional Orchid is a more perfect product, since the shape itself provides less splashing, and what a mini-grill is in comparison with a simple smooth surface can be found, for example, here 🔗 by user experience. By the design of the container and capsule, how can the 1996 models be compared? and 2012, 20th century and 21st? About the fact that the Gourmet has something "protected" in the capsule there is an absolute delusion. Straight sides are the simplest form, hackneyed by time, a hallmark of cheaper dishes. The Gourmet's wall thickness is actually 0.7mm. The quality of polishing has absolutely no effect on the quality of food preparation; by the way, one of the prerequisites for the safety of dishes is that the best dishes are those that do NOT affect food in any way. The quality of polishing is the CLASS of the product, its presentation. The handles are really bar and these handles are 50% stainless steel. In order to understand the difference, you need to take the pan in your hands, then it will become clear that gourmet and thin and less convenient compared to Kukharovskaya. There are many good tableware on the market, but the shape and fittings and prices are completely different. There is a Toyota car, and there is a Lada Kalina car, and you can, in principle, ride either car with 4 wheels, bumpers, etc. But ... these are 2 big differences. Here, of course, not quite so: the gourmet is close to Kuhar Orchid in technical characteristics, but as I said earlier, NOT BETTER in anything, including the price.

Gourmet is a good reliable and time-tested dish, I usually recommend it where there is no opportunity to buy Kuhar. AMET is also normal, good-quality dishes, although not without certain flaws (it does not go to induction). If you really choose between pseudo-European brands and the above without any special claims to design, then this is the most reasonable choice in terms of price-quality ratio. At least all these dishes are made in strict accordance with the requirements of GOST 27002-86. Today, by the way, the HouseHold exhibition in Krokus begins in Moscow, within the framework of which the BEST FROM THE BEST exhibition is being held, where samples of high-quality tableware will be presented. If any of the Muscovites has the opportunity, then you can go there, see and touch. You can see the results of the examination of some of the submitted samples. This event is another step towards creating a civilized, open to the buyer, transparent tableware market. This is the only way to create conditions for the full realization of the consumer's right to free choice of goods.

[allows you to maintain a minimum difference in the thickness of the heat-distribution layer from the center to the bottom edge]

The foodie is close to Kuhar Orchid in terms of technical characteristics, but as I said earlier, NOT BETTER in anything, including the price.

No, earlier you said this:

And, by the way, the series "Orchid" t. M. KUKHAR will be more abruptly than GOURMET, in almost all respects

So I'm trying to understand the steepness of "Orchid", pondering what kind of new pot I should buy now, to change my fatherland or not.
Thanks a lot for the answers, but they haven't convinced me yet. I proceed from your recommended links to the dishware resource. RU:

there in the examination of the pan "Orchid" it is written:

The bottom of the cookware has a three-layer construction and is manufactured using the improved Impact technology, which allows you to maintain a minimum difference in the thickness of the heat-distribution layer from the center to the bottom edge, which contributes to almost perfect heat distribution. The total bottom thickness was 5.5mm center and 6.5mm - around the edges, and thickness of the heat-distribution layer made of aluminum - 4.2 mm and 5.2 mm, respectively.

And for the Gourmet, the bottom of the same impact looks like this:

The total bottom thickness was 6.5mm at the edges and 6.3mm at the center, thickness of the heat-distribution layer - 5.2 and 5 mm respectively.

If you believe these numbers, then drop in the thickness of the heat distribution layer, Gourmet has less, and he thicker layer, and the diameter of this layer is larger, as can be seen from the shape of the pan - this is what attracts me to the Gourmet. For this I am ready to pay a lot more than all sorts of stainless steel of Chinese origin of all kinds of the most sophisticated modern forms, which are a dime a dozen around.

Only, please, do not write, "what is actually the thickness of the Gourmet ...", - smiled, in the examination of the competitor, they deliberately overestimate the thickness of the product? What are the rest of the characteristics, where is the objective assessment, why then even carry out an examination and refer to it, if a "really ..."

Yes, pay what you want, it's your right, who is stopping you? I will not write. I will just post a photo with measurements so that everyone can make sure that the wall thickness of the Gourmet is less than that of AMET and Orchid. this is your Gourmet's wall thickness. is the wall of the Orchid. And here is the wall thickness of the AMET saucepan In general, you do not really understand who is the competitor to whom and what is the relationship between AMET, KUKHAR and GOURMET. It smiled at me how you talk about stainless steel of "Chinese origin", knowing that both AMET and Gourmet are made of steel produced by POSCO in ... South Korea. Where the dishes are made does not matter at all, it is important HOW it is made, what technical characteristics it has. It should be noted that the measurement data given in the examination is not entirely accurate, what to do, everyone has different instruments and measurement accuracy. Therefore, you should not especially take data and your own subjective assessments to heart. And the question of where to look for these "objective" assessments can be answered with a clear conscience "in Karaganda" How many people have so many opinions.

Yes, pay what you want, it's your right, who is stopping you? I will not write. I will just post a photo with measurements so that everyone can make sure that the wall thickness of the Gourmet is less than that of AMET and Orchid.

Where to buy them (Orchid)? Are there points in Moscow? Or a link of some kind.

mr.Catlery, which thickness is more important when cooking: pan walls or TRS? And what, besides weight, is affected by the difference of 0.1 mm?

mr.Catlery, which thickness is more important when cooking: pan walls or TRS? And what, besides weight, is affected by the difference of 0.1 mm?

You should proceed from how the pan works, but it works with the bottom because the heating source is from the bottom (for all types of stoves). In order to ensure normal effective heat distribution in the bottom, it is necessary to have (according to the requirements of GOST) at least 3.0 mm. aluminum, as practice shows, 4.0 is generally good, and 5.0-5.5mm. generally excellent. But starting from 6.0mm. the pan appears excessive thermal inertia (like a cast-iron burner of an old-style electric stove). The wall thickness determines the RIGIDITY of the container, i.e.at normal thickness, it guarantees the correctness of its geometry and, accordingly, there are no problems with installing the lid, welding (riveting) handles, etc. The GOST 27002-86 standard establishes that the actual wall thickness of the cookware should not be less than 0.5mm. In practice (this is my personal opinion) this requirement should be stricter and differentiated depending on the size of the container. So the thickness is 0.5mm. can be allowed on containers with a diameter of 14 and 16 cm and a height of no more than 9 cm. For diameters 18-24cm. the thickness of the container must be at least 0.6mm. with a container height not exceeding 13cm. Starting for diameters 26 and 28cm. the wall thickness should already be at least 0.7mm. and starting from 30cm. - 0.8mm. and so on ... Compliance with this rule allows you to almost completely exclude such a phenomenon as spontaneous cracking. In pressure vessels (pressure cookers), the wall thickness must guarantee the safety of the product. Therefore, there must be a margin, usually metal with a thickness of 0.8 to 1.2 mm is used for them. I hope that I answered your question, if something is not clear, then I am ready to clarify.

Thank you for your constructive and comprehensive answer!

I come to the conclusion that the "Orihidea" dishes are not "cooler than the Gourmet". Therefore, living in Moscow, I see no reason for myself to buy something else.

And that your place of residence (it should be noted that there are better places) somehow influences the choice of pots? To be honest, I have not even heard of such "features".

And that your place of residence (it should be noted that there are better places) somehow influences the choice of pots? To be honest, I have not even heard of such "features".

mr.Catlery, apparently the assortment in stores was meant. Personally, I have not come across "Kuhar" dishes on sale. If I now needed to purchase a saucepan, the Gourmet is more affordable. Do you supply your dishes to St. Petersburg? If so, where can you buy it? I'm waiting for your stainless steel frying pan ...

[lega]

mr.Catlery, apparently the assortment in stores was meant. Personally, I have not come across "Kuhar" dishes on sale. If I now needed to purchase a saucepan, the Gourmet is more affordable.

Yes, you are absolutely right.

ABOUTlega,

Sorry, if I misspelled your nickname, I want to ask you if it is possible to buy dishes from the “Blago” company of the “Galant-Professional” series in St. Petersburg and have you met such?

[lega]

Yes, you are absolutely right.

ABOUTlega,

Sorry, if I misspelled your nickname, I want to ask you if it is possible to buy dishes of the "Blago" company of the "Galant-Professional" series in St. Petersburg and have you met such?

I'm not Olga, but I'm almost used to being mistaken for Olga.
I won't answer right away, because I haven't looked for specific brands for a long time. Now I'll rustle, maybe I'll find it ...

Do you supply TM Kuhar dishes to Ukraine?

[mr.Catlery]

mr.Catlery, Thank you!
I understand correctly what frying pans of the Orchid series are experiencing now, they are not on sale yet and should we wait only by autumn?

Not only the frying pans, but also all the dishes of the Orchid series have to be waited for, since the Orchid series dishes are not available for sale on the indicated site "Dish Town". I drew attention to the price of other series of cookware "Kukhar" - it is very comparable with gourmet prices.

I asked, because representatives of this company in VKontakte say that they already have Orchid on sale: - \ and the prices were announced

Tableware TM BLAGO is produced in Pskov, you can call or write there. You will be prompted where you can buy it in St. Petersburg.

I got to this site with the help of the Internet ... But here they write that the series -Professional - No products -. That is, Galant is present at least in the pictures, but not in stock ...

I want to ask you if it is possible to buy dishes of the "Blago" company of the "Galant-Professional" series in St. Petersburg and have you met such?

In the internet I found that the dishes of this brand are present in St. Petersburg.There is a wholesale, it says where you can look at retail - large chain stores.
To be honest, I don’t know in stores ... I haven’t looked for a long time ...
It is interesting that on Galant-Professional it looks like Galant-Classic on the site The difference in these series is only in the pens. Who got it wrong and where?

[lega]

lega, thank you very much for your reply! Probably, this is their latest development, so while it will appear on sale somewhere ... well, let's wait and see. The prices for the professional series are pleasant, lower than for the cookware Kuhar and Gurman.

It's good that against this background everything is clear for the Gourmet, there is no confusion, with retail prices it is also clear (there are also regular discounts), it is clear where you can see, touch and buy.

Thanks again to everyone for the discussion!

Orchid. This series has been produced since December 19, 2012. , only on the Russian market it is poorly represented. "Posudny gorod" is really too expensive online store (Moscow prices). In Belarus, all this is much cheaper.

[lega]

lega in the photo there are really different fittings (handles) on the right pan, a flattened bar, and on the left, a round one. It looks like the name is not exactly indicated.

Especially for inquisitive readers from the forum on ixbt, I publish photos of those samples of pots on which the measurements shown in the photo above were made. Physically pans 16cm. from VSMPO are different here and in the examination, meters and measuring tools too, but in fact VSMPO does not produce other containers ...

["Gourmet Combi"]

My friends, and the dishes from the series "Gourmet Combi" who has a thread?

In all series (Lotus. Magnolia and Orchid) we switched to pans with mini grill, these are such round holes along the entire bottom surface. We have not yet mass-produced a frying pan with a modified surface (microgrill). But some of them are already on the test in different conditions. Serial production will begin no earlier than this fall. The first will be pancake pans, which will replace cast iron pancake pans. Then the general purpose pans will be launched. It should be understood that such an uncoated frying pan will not be in opposition to aluminum non-stick pans, but as a more durable and practical alternative. Try to order a frying pan for this will be easier and cheaper in terms of transportation costs.

Kind time of the day. We have a young family and the question arose about buying a good frying pan. The choice fell on a frying pan with a stone coating, could you tell us how environmentally friendly it is or something like that. And we also liked Fissler. please advise plizzzzzzzz. we are for a very healthy lifestyle.

It has already been written about the "stone" coating, this is a reinforced PTFE-based coating with a decorative effect, such a coating has nothing to do with stones. Accordingly, this coating has all the technical and hygienic characteristics characteristic of this type of coating. Fissler is a fairly well-known Western European brand, here you have to look at what specific product we are talking about. A healthy lifestyle, or rather a part of it - proper nutrition, by and large does not depend on dishes. In general, discussions about ecology in the context of dishes do not look entirely correct. There is a list of materials approved by the Ministry of Health for the production of utensils in contact with food. These are the materials that have been tested by hygienists, that is, they do not pose a threat to the health of consumers.

[Myth 1 - PTFE releases harmful substances when heated.]

But there is nothing harmful in this coating. All this endless talk about the "environmental friendliness" of certain non-stick coatings is nothing more than an information war

I just read it in Pop Mechanics magazine:
Myth 1 - PTFE releases harmful substances when heated..
PTFE (polytetrafluoroethylene) does not react with acids, alkalis, oxidizing agents or solvents at normal or elevated temperatures. Prone to thermal decomposition, but only when heated above 380-400^about, which is almost impossible to achieve at home.
Myth 2 - When PTFE is heated, perfluorooctane xylot is released
Virtually all manufacturers have phased out PFOA over the past decade, and safe PTFE is now being used for nonstick coatings.
Myth 3 - A scratched frying pan cannot be used and food cannot be stored in a cold store.
PTFE is chemically and biologically inert and compatible with the human body. It is used to make prostheses for joints, blood vessels and heart valves. It is neither digested nor absorbed. The absence of a negative effect was confirmed by experiments on rats, which were fed PTFE in the amount of 1/4 of the diet for several months.

Yes, I would just have a frying pan with a safe anti-stick coating for ceramic tiles. And from what it will be made, I do not care. I already have a naked stainless steel. I'm already tired of looking for an answer to this question. wanted to buy cast iron, but in GREECE, again, they are not. By the way, there are a lot of things here, and there are no multicooker either.

Yes, I would just have a frying pan with a safe anti-freeze coating for ceramic tiles. And from what it will be made, I do not care. I already have a naked stainless steel. I'm already tired of looking for an answer to this question. wanted to buy cast iron, but in GREECE, again, they are not. By the way, there are a lot of things here, and there are no multicooker either.

Well, with multicooker everything is quite simple, this is a purely "fatherly invention" of our marketers. In fact, this is a normal Chinese rice cooker, only with a Russian interface and several programs adapted for some dishes of Russian cuisine. If you have a stainless frying pan, then an aluminum one with a non-stick coating and a painted bottom will not hurt you. Cast iron will not suit you and it is hard to scratch the glass in your hands and there is a risk. What type of heater does your ceramic tile have?