Hi Amber! Thanks so much for your question. First, I'd like to clarify that Carrara is a nonstick ceramic pan, while Ballarini is a non-ceramic nonstick pan. If you're looking specifically for ceramic, Carrara is the way to go. If you're open to nonstick in general, both are great options (I'm a fan of both):
- Ballarini is a PFOA-free nonstick has more industrial feel as it’s made for commercial kitchens, it can also go in the oven. The handle is extra long.
- The Carrarra is naturally nonstick and made for home kitchens, has smaller profile, no-rivets so easy to clean, but can't handle as high heat as Ballarini.
Here are a few articles that might help you make your decision:
https://food52.com/blog/20793-how-to-clean-and-maintain-a-ceramic-pan
https://food52.com/blog/19564-the-ballarini-professionale-nonstick-fry-pan-available-only-in-the-food52-shop
https://food52.com/blog/21033-why-food52-staffers-love-ballarini
Good luck!
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- Ballarini is a PFOA-free nonstick has more industrial feel as it’s made for commercial kitchens, it can also go in the oven. The handle is extra long.
- The Carrarra is naturally nonstick and made for home kitchens, has smaller profile, no-rivets so easy to clean, but can't handle as high heat as Ballarini.
Here are a few articles that might help you make your decision:
https://food52.com/blog/20793-how-to-clean-and-maintain-a-ceramic-pan
https://food52.com/blog/19564-the-ballarini-professionale-nonstick-fry-pan-available-only-in-the-food52-shop
https://food52.com/blog/21033-why-food52-staffers-love-ballarini
Good luck!