Known for its rich flavor and health benefits , extra virgin olive oil has a lower smoke point that can quickly degrade under high heat, potentially harming the non-stick coating of ceramic pans. Save this flavorful oil for dressings or low-heat cooking.
It helps to use a little oil every time you cook, and to avoid using metal utensils or abrasive cleaning pads, and to avoid very high temperatures or the use of cooking sprays (which deposit something harmful to the ceramic coating) or olive oil (which can burn on).
A ceramic cruet is especially good for storing olive oil because it not only blocks out light and air, but the thick ceramic walls help block out heat too. If you're going to use a cruet, though, you have to wash it throughly before you refill it each time.
Known for its rich flavor and health benefits , extra virgin olive oil has a lower smoke point that can quickly degrade under high heat, potentially harming the non-stick coating of ceramic pans. Save this flavorful oil for dressings or low-heat cooking.
Four of our favorite types of oil to use with GreenPan pans are peanut oil, canola oil, coconut oil and grapeseed oil. To help you get cooking, we've rounded up more information on each.
Every time you heat up a ceramic pan, it naturally releases a little bit. from whatever's underneath the ceramic, and that means that coating is wearing out. every single time you heat it, no matter the temperature, which then, unfortunately, makes it stick.
Though ceramic pots and pans are both durable and resistant, they can lose their nonstick coating quickly if not used properly. High temperatures, cooking sprays and rough cleaning can slowly cause the coating to deteriorate.
Keeping your ceramics in shape
Make your pan naturally non-stick for easy cleaning and added flavor with high-quality fats or oils. Our favorite choices are Avocado Oil, Extra Virgin Olive Oil, Tallow, Ghee, or Grass-Fed Butter.
Ceramic cookware provides a cooking experience on par with that of non stick, though with a relatively limited lifespan; on the other hand, non stick is more durable, with a coating that won't break down as quickly.
Note that over time the non-stick characteristics of the ceramic coating may fade, but you can revitalize the non-stick performance of the ceramic coating by simply re-seasoning your cookware.
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.
One of the downsides of using a ceramic non-stick pan or Dutch oven is the possibility of the color changing. Over time, even high-quality ceramic cookware may develop stains or discoloration, especially if not cleaned promptly.
On average though, a high-quality ceramic pan used with proper care can last anywhere from 1 to 5 years. It may come as a surprise that ceramic pans have a shorter lifespan than other cookware types, such as stainless steel or cast iron. But a variety of factors play a role in this distinction.
“The most nontoxic cookware that you can buy is stainless steel, cast iron or carbon steel; things that don't have a coating on them,” says Alexis Pisciotta, culinary purchasing and events manager and cookware consultant for Food Network.
Chemicals in non-stick coatings
PFAS are found in many consumer products, including packaging, clothing, and cookware. Unfortunately, PFAS is known to accumulate in the environment and has been linked to human health impacts such as abnormal thyroid and hormone function, reduced immune system response, and cancer.
One of the most common uses for a non-stick ceramic frying pan is cooking eggs. Whether you prefer them scrambled, fried, or as an omelet, a non-stick pan ensures that they slide out easily without sticking to the surface.
Ceramic pans, like our CeramiClad™, conduct heat more like stainless steel—meaning it heats up almost immediately. We suggest medium-low to medium as the sweet spot for cooking with ceramic, and though our CeramiClad™ is oven-safe up to 550F, it should rarely (if ever) need to be used at a temperature that high.
Wash with warm, soapy water using a soft sponge (melamine sponges like Mr. Clean Magic Eraser work especially well), rubbing in a circular motion. Replace pans every five years.
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.
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.