Keeping the flame on low or medium heat will preserve your pan's ceramic non stick finish and make for an easier cooking experience. Of course, cooking over a low or medium flame is a lot easier if you're using a high quality pan.
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. The second reason, honey, goes with the first.
Ceramic is naturally a non-stick cooking surface, so you often do not need any grease to cook food without sticking.
Overheating + oils= carbonization (a.k.a. those little spots that cause your food to stick to the pan). But don't worry! You can use a melamine sponge (e.g. our Restore Sponge) to wipe them away.
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.
Don't Overheat Empty Cookware
Always add something—food, cooking fat, even water—to your pan before preheating it.
Ceramic's main advantage over non stick is that while not all non stick cookware is PFOA-free (like if it was made prior to 2014, or recently in a country without an active ban on PFOA), all ceramic cookware is made without PFAS.
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.
Olive oil can also damage ceramic pots and pans by creating a carbonized layer over the bottom. If you cook with olive oil, make sure it's over low to medium heat.
The exception is ceramic nonstick, which comes from silica manufactured through something called a sol-gel process that creates a nontoxic nonstick cooking surface. The downside to ceramic nonstick is that it typically only lasts one to three years before losing its nonstick properties.
Stuck-On Residue
Perhaps the simplest reason that some non stick pans start to stick, especially if the pan isn't very old, is that there's a layer of stuck-on food residue getting in the way. Even the thinnest layer of dried egg white or residual starch from stir-frying potstickers can cause food to stick.
Food Sticks to the Surface
If food starts to stick to the surface of your ceramic-coated pan, it may be a sign that the nonstick coating is wearing off. As the coating wears off, the surface becomes more porous and food can stick to it, making it challenging to cook with.
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.
If your pan is too hot, your eggs will most definitely stick. If your pan is too cool, they will stick because they have been sitting in the pan too long. One way to tell if your pan is ready is the water drop method. Flick a few drops of water onto the pan.
In 2019, a lawsuit was brought against GreenPan claiming false advertising and concluded with no findings of liability by the company. The case was dismissed. What we said about our products is true. Thermolon coating is free of PFAS, PFOA, lead, and cadmium.
Food is sticking to the carbonized layer of fat sitting above the ceramic surface and can easily be removed. A melamine sponge (such as the Mr. Clean Magic Eraser) will do the trick.
Then, we removed GreenPan entirely from our list of non-toxic cookware. There were two primary reasons: Competing brands began providing independent laboratory testing to prove their products are non-toxic. We became aware of lawsuits against GreenPan that cast doubt on the company's marketing claims.