It may seem like ceramic cookware has to be handled with caution, but it's actually an incredibly versatile type of cookware. You can use ceramic cookware for making basically whatever you want, such as a baked casserole, a pan-seared steak, or a slow-cooked stew.
However, since ceramic pans—like their non stick predecessor—usually aren't heat-safe above roughly 500F (and shouldn't be held over high heat for more than a few minutes), they can't be used for deep frying, searing, or similar high heat cooking methods.
A great pan is key to getting a caramelized crust on the bottom of your steak. A large metal pan works, but cast iron is even better. According to Lonsdale, cast iron is ideal because ``provides a really even heat'' and also retains that heat: two factors which will lead to a ``beautiful crust on your steak.''
Ceramic is not naturally nonstick, which is why most companies use Sol-gel technology to create a ceramic nonstick coating. The slick surface on ceramic-coated pans usually degrades over time. Regular exposure to high heat can accelerate this process.
Winner: Ceramic
Taking good care of your ceramic nonstick pan means that you don't preheat it before adding ingredients. Add oil to the pan, allow it to heat up, and then begin searing the steak. Be sure to use non-metal tongs to turn the steak. The pan can also be placed in the oven to finish cooking, if desired.
Prep the ceramic non-stick skillet—Heat olive oil in ceramic non-stick skillet over medium-high heat. Sear the steak—Pat steak dry and generously season on both sides with salt and pepper. Place steak in pan and sear for 6 to 8 minutes. Flip and sear other side for 6 to 8 minutes.
Some cooks rely on ceramic cookware because of its non-stick properties, but for the seasoned home cook, ceramic lacks the durability and versatility of stainless steel cookware.
1. Avocado Oil. Celebrated for its high smoke point and nutritional profile, avocado oil is perfect for high-heat cooking in ceramic pans. It's loaded with healthy fats and antioxidants, making it a healthier choice for your kitchen.
Heat Resistance to Withstand Extreme Temperatures
1,220℉), alumina Fine Ceramics only begin to melt or decompose at temperatures above 2,000℃ (approx. 3,632℉).
It may seem like ceramic cookware has to be handled with caution, but it's actually an incredibly versatile type of cookware. You can use ceramic cookware for making basically whatever you want, such as a baked casserole, a pan-seared steak, or a slow-cooked stew.
Why Does Gordon Ramsay Use HexClad Pans? And just like that, the ultimate step-by-step process for searing your steak just like Gordon Ramsay is nearly complete.
Use a heavy pan.
Put your heaviest pan, preferably cast iron, over high heat and let it get so hot it smokes a little before adding the steaks to the pan. The hot, hot heat is essential to a creating a nice crust on your steak.
A heavy griddle pan or cast iron skillet is another great option for cooking steak. These types of pan get really hot and retain their heat, making them ideal for getting that charred, smoky finish on the surface of your steak.
Don't Use Metal Utensils
Metal utensils are typically quite abrasive, leaving permanent scratches that may not be visible to the naked eye, but which will gradually build up and destroy your pan's non stick surface.
In short—yes.
Both tiles are made from a clay mixture that's fired in a kiln, but porcelain tile is made from more refined clay and it's fired at higher temperatures. This makes it denser and more durable than ceramic tile.
Fired ceramic does not withstand thermal shock nearly as well as other materials like steel, plastic, wood, etc. Ceramic is hard and resistant to abrasion but it is brittle and propagates cracks readily.
Keep in mind butter tends to burn at high temperatures, so if you use it in your ceramic cookware, place the pan over low heat to prevent a burnt-on mess.
This is due to the nature of the coating, which naturally releases every time you heat up your pan. Once that coating has worn out, your pan will no longer be non stick—but will still be usable, and can be made relatively non stick once more with the help of cooking fat.
The answer to whether ceramic or stainless is better is, simply, both—for different applications. Stainless cookware is preferred by both home and professional chefs, while ceramic has remained mostly an at-home cookware option.
Avoid metal utensils: While ceramic cookware is durable, it can be scratched by metal utensils. Instead, use wooden or silicone utensils to avoid damaging the surface of the cookware. Allow to cool before washing: After cooking with ceramic cookware, allow it to cool before washing it.
Other materials used in ceramic cookware
These materials can also be harmful or dangerous to our health. So if the coating ever gets scratched or damaged (which does occur overtime with typical use) you then get exposed to even more harmful materials (such as aluminum or other heavy metals).