Ceramic coatings are inorganic, non-metallic film layers used on hard materials to make them healthy and resistant to scratching. Ceramic-coated cookware serves as a safer, non-stick alternative to traditional non-stick cookware. Many consumers prefer ceramic coatings to PTFE coatings due to the following attributes:
- Ceramic coated cookware is non-reactive and doesn’t leach chemicals into food.
- Ceramic nonstick cookware can deliver healthier meals due to less oil we need to use.
- It has higher heat and scratch resistance than PTFE based coatings.
- Ceramic nonstick cookware has the most appealing styles and is made in a variety of bright colors.
- Ceramic coated cookware is easy to clean.
- The food is cooked evenly.
- It is non-stick and versatile.
How to Use Ceramic Coated Pans
You can use ceramic cookware in the oven, broiler, steamer oven, toaster oven, convection oven, microwave oven, and on the stovetop. It can also be used in the freezer and is convenient for serving food.
Wash a Ceramic Pan before the First Use
After removing all packaging materials and labels, wash the pan with warm soapy water and wipe with a dry paper towel, to remove dust particles and dirt from manufacturing and shipping. It is ready to use after this initial washing.
Use Only Safe Utensils in Ceramic Nonstick Pans
Always use wooden, silicone, plastic, or nylon spoons and spatulas to portion and serve from your ceramic cookware. Do not cut food whilst it is in the pan. Metal utensils may have rough or sharp edges that will leave scratches and marks on your cookware. Using safe utensils helps extend the life of your ceramic pans.
Add a Small Amount of Oil or Butter to Ceramic Nonstick Pan
Use a tiny bit of oil or butter to lightly and evenly coat the interior surface each time you are cooking with the pan. Applying oil will help to keep foods from sticking and helps the coating last longer. Avoid applying cooking sprays because they may cause build-up and usually contain ingredients that are too harsh for most nonstick cookware. Also, avoid using virgin olive oil as it cannot withstand high heat and will leave a thin carbonized layer on the surface.
Use Low to Medium Heat
Most ceramic-based nonstick cookware cannot withstand prolonged periods of high heat. Always use low or medium heat with ceramic nonstick pans or skillets. Preheat your pan on the lower setting and allow the oil to heat for a minute before you add the food to the pan. Ceramics distributes heat effectively, so foods are cooked more quickly and evenly. High heat can cause food to stick and can discolor or damage the surface. Do not allow the pan to boil dry.
Do not Plunge a Hot Ceramic Pan into Cold Water
Allow ceramic nonstick cookware to cool completely before washing. Drastic changes in temperature can damage the nonstick coating, so its cooking abilities will be reduced.
Do not Drop Ceramic Pan on the Floor
Do not hit or drop the ceramic pans on the floor, and take care not to wrap or bend them, as this may deform ceramic coating, resulting in the loss of non-stick properties.
How to Clean Ceramic Frying Pans
Read the Manufacturer’s Instructions
Read the manufacturer’s instructions on how to care for your ceramic coated cookware. Modern ceramic cookware is non-porous and has a very smooth surface which makes cleaning easier.
Always Hand Wash Ceramic-Coated Pans
Always allow a frying pan to cool down before cleaning. Clean your ceramic frying pan with warm soapy water and a soft sponge or dishcloth. To remove burnt food from a pan, soak the pan in hot water for 30 minutes before washing. This will make cleaning easier.
Thoroughly clean the pan inside and outside after every use to remove all residues and to prevent grease build-up and discoloration. For best results use a soft cloth, sponge or plastic scrub to wash the pan. Avoid using steel wool, nylon scrubbing pads or any abrasive cleaning products. Rinse well in warm water and dry cookware completely before storing it.
Periodically use this deep cleaning method to remove the stains and maintain the beautiful appearance of your ceramic coated cookware.
Soak the pan in hot, soapy water and wash with a sponge or nonabrasive pad. Grab a baking soda from your cupboard and sprinkle a good amount to the desired areas and let sit for 15-20 minutes. Lightly scrub the pan in circular motions, using a plastic dish brush until the stains are lifted. Rinse the pan under warm water and dry it with a clean dry towel.
Generally, ceramic cookware doesn’t require seasoning. However, some products come with the instruction/recommendation to season the cookware prior to first use, and to re-season it about twice a year to revitalize ceramic non-stick surface.
Make sure to rinse and dry your cookware before seasoning. Use a soft kitchen paper to lightly rub one tablespoon of vegetable cooking oil (grapeseed oil, canola oil, or peanut oil) onto the cooking surface. If your cookware is oven-safe, you can either use the oven or stovetop to heat it up. Heat on the stovetop at medium heat or preheat the oven to 250 degrees Fahrenheit, and heat the cookware for about 3 minutes.
Remove the cookware from heat and let it cool.
Wipe away the excess oil with a soft towel or cloth.
Repeat this revitalizing treatment at least once every six months.
Proper Storage of Ceramic Pans
Always ensure your cookware is clean before storage. Store ceramic frying pans carefully separated from other cookware, especially from other ceramic cookware. Direct ceramic-to-ceramic contact can damage the cookware. Other types of cookware stacked in the ceramic pan can also cause scratches in the finish.
When nesting ceramic nonstick pans, include a paper napkin between stacked pans to avoid scratching of the coating. There are also soft, spongy pot and pan protectors available to buy to keep your nested pans scratch-free.