How to Properly Take Care of your Ceramic Coated Cookware

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 cookware. Many consumers prefer ceramic coatings to PTFE coatings due to the following attributes:

  1. Ceramic coated cookware is non-reactive and doesn’t leach chemicals into food.
  2. Ceramic nonstick cookware can deliver healthier meals due to less oil we use.
  3. It has higher heat resistance and scratch resistance than PTFE based coatings.
  4. It has the most appealing styles and is made in a variety of bright colors.
  5. Ceramic coated cookware is easy to clean.
  6. It cooks evenly.
  7. It is non-stick.
  8. It is 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 safe and convenient for serving food.

Wash a Ceramic Pan before the First Use

After removing all packaging materials and labels, wash the frying pan with warm soapy water and wipe with a dry paper towel, to remove ceramic 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 scratch and leave 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 inside surface each time you cook with the pan. Applying oil will help to keep foods from sticking and helps the coating last longer. Avoid applying cooking sprays because these may cause residue build-up and usually contain ingredients that are too harsh for most nonstick cookware. Also, avoid using extra 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 take 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, which 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 about 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.

Deep Cleaning

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 stand for 15-20 minutes. Lightly scrub the pan in circles using a plastic dish brush until the stains lift away. Rinse the pan under warm water and dry it with a clean dry towel.

Baking Soda is Awesome for Cleaning – Video


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 soft, spongy pot and pan protectors available to buy to help reduce scratches on the interior and exterior coatings and keep your cookware scratch-free.


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34 thoughts on “How to Properly Take Care of your Ceramic Coated Cookware”

  1. Thanks for the information on how to take care of my ceramic coated cookware. I am definitely guilty of rinsing my hot pans under cold water to cool them down after use. I’ll be sure not to do this with my ceramic lined cookware to avoid damaging the nonstick coating! Great tip.

    • Number 5 is not true. Cleaning Advantium ceramic coated cookware is nearly impossible. GE’s official statement on cleaning is “use only warm sudsy water.” Total nonsense, as any person who has ever cleaned anything, can attest. I want to watch some GE executive clean one of their ceramic coated trays with “only warm sudsy water” after I cook a chicken, or a steak, or a hot dog, or a pizza, or pretty much anything on one.

    • Leaving a ceramic pan empty on the burner or some foods like curry or tomato could result in staining the pan. You can easily remove those stains using baking soda as it is described in this article.

    • Ceramic pans may lose their non-stick property over time. This won’t affect the safety and they can be used as regular pans. However, if protective coating is cracked this may result in leaching of metals into food. You should consider replacing damaged ceramic pans, if you are concerned about food safety.

  2. Very helpful info. I am excited to use the first new cookware I ever had, and I’m 66 years old! Hope it’s as great as it sounds.

    • Boiling water can reach 212’F which won’t hurt your ceramic coated pan, even on a high temperature setting. Make sure to put the pan on the stove with the water in, and don’t let it boil completely dry, which would expose your pan to higher heat.

  3. So is there a way of cleaning that thin carbonized layer from these pans? I think I’ve new ruined my second pan because of this happening. I use only non metal utensils, don’t fry on high heat, use a non scratch pad for cleaning and have had chips, scratches, and non stick properties gone. I will never buy these kind of pans again. Thanks.

    • I would use a little vegetable oil or butter. Aerosol cooking sprays are not recommended, as these tend to build up on the cooking surface.

  4. I lost my instructions on how to season or cure ceramic pans after many uses. Do you coat pan with thin layer of oil and put in oven at how many degrees and for how long? And how often?

  5. Just came across this via Google. Thanks for the tips.

    I have two large ceramic pans, one currently in use, and one in storage as a backup (I bought them on close-out). The one I’m currently using is discolored, and I’m looking for ways of cleaning it up and restoring the non-stick. Probably my own fault based on what I’m reading.

    I tend to use higher than medium heat for frying potatoes. I’ll have to start cooking them slower. 🙂

    You recommend vegetable oil, but I only use that when frying taco shells. Otherwise, I use olive oil. Will that make any difference?


  6. I bought 2 german ones Zwilling and cannot use them. $ 175 down the drain. whatever I cook sticks. I use little oil = lots of oil, seasoned = whatever my eggs always stick. warm pans cold pans….. will not clean. cannot even fry hashbrowns. wont fry unless heat is up…. then it sticks and yes I use canola oils

  7. This article is of great help. I bought two ceramic pans last month and I absolutely love them. This article will help me in making them last longer now. Thanks a lot

  8. I love my set of two Green Pan skillets, 10-in & 12-in, that I purchased from Costco. They were fantastic for a while but then started sticking. I noticed a carbonized sticky layer forming and some staining. I went on Google and searched high and low for a solution to hopefully restore them. The baking soda paste worked fantastic and they are restored to new!! I’m not kidding! I just wet the pans, sprinkle some baking soda in them and mix into a paste. Then I use my non-scratch sponge and it works like magic! I can’t recommend it enough. I use it periodically when they start to feel sticky. TIP: “Never, never” use (so-called) “Non-stick Cooking Spray” on Ceramic OR Teflon non-stick pans. They have Lecithin in them which quickly builds up a “sticky coating” and defeats the non-stick surface. You can get some of it off of Ceramic w/baking soda but can’t use that on Teflon, just have to ditch them. Making up your own oil spray bottle is fine, just don’t use the store bought Non-Stick Cooking Sprays. Now go make those Ceramic pans like new again!!

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