If you’ve been using traditional nonstick pans, you probably know that frequent scraping and overuse can damage the surface. Luckily, ceramic pans can last exceptionally long, especially if you avoid extreme heat levels.
Look for ceramic cookware that is PFOA (Perfluorooctanoic acid) and PTFE (Polytetrafluoroethylene) free. This indicates that the coating is safer than Teflon and other traditional nonsticks.
Ceramic is a newer alternative to traditional nonstick pans and is free from PTFE and PFOA. It’s naturally stick-resistant and can handle high heat, making it a great option for cooks who want to avoid chemicals.
Because of the slick coating, most ceramic pans require very little oil when cooking, saving money and calories. And unlike other nonstick alternatives, ceramic pans are safe for metal utensils.
However, since the ceramic coating is sensitive to drastic temperature changes, it’s best to avoid using your ceramic pans over 500 F. This is because going from a hot pan to cold water or air will cause the surface to warp, which can lead to flaking and chipping of the nonstick coating and release toxic fumes. Let your ceramic pans cool completely before washing or rinsing to avoid this. Also, remove any cooked-on food stains from the sides and bottom of your ceramic pans after each use.
Easy to Clean
Ceramic cookware is dishwasher safe, but it’s best to hand wash your pans to preserve the coating and keep it in prime condition. First, fill your sink with hot water and add a squirt of dish soap. Then, use a sponge to clean away shallow dirt and food particles from the surface of your pan. Rinse and let it dry completely before putting it back on the stove or kitchen cabinets.
If your ceramic pan has some stubborn stains, you can use vinegar to remove them. Combine two tbsp of baking soda with at least three cups of vinegar until it starts to fizz. The reaction will oxygenate the stains and make them easier to wipe away with a damp cloth.
While ceramic cookware can handle high temperatures for searing, it’s still not as good at this task as stainless steel or cast iron. This is because it’s much harder for ceramic cookware to retain high heat until a crust has formed.
Unlike the Teflon-like coatings in traditional nonstick pans (typically made with PTFE or PFOA, plastic polymers that release toxic chemicals when they heat up to certain temperatures), ceramic isn’t reactive. It can handle acidic ingredients without releasing harmful chemicals into your food, and it’s safe to put in the dishwasher or oven.
These pans also offer more even heating than other types of cookware. You can use them on electric stovetops, gas burners and induction cooktops.
Because ceramic cookware is nonstick, making your favorite recipes requires less oil and fat. This makes them great for health-conscious cooks who want to reduce calories. It’s important to avoid using metal utensils on ceramic pans because the sharp edges can chip the surface. Instead, opt for wooden or silicone utensils to avoid damaging the nonstick coating.
Easy to Maintain
Unlike stainless steel and cast iron pans that require significant amounts of fats to prevent sticking, ceramic cookware is nonstick. It requires only minimal cooking oil or butter to keep it functional. This allows you to prepare healthy meals with a lower-calorie diet and reduces the risk of obesity and heart disease.
Regular cleaning and care keep your ceramic cookware sanitary and looking fresh. It also helps prolong the life of your pans.
When washing your ceramic pan, it is best to hand wash them with warm, soapy water. Avoid using abrasive scrubbers or metal sponges, as they can scratch the surface of your pan. Instead, use plastic, wooden or nylon utensils to clean your ceramic cookware.
For stubborn stains, you can soak your ceramic pans in hot water for half an hour to loosen food residues. You can also mix baking soda with water to create a paste that can be scrubbed on the surface of your pans.