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.
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).
You might have heard that it's best to skip the oil when cooking with ceramic nonstick pots and pans. Well, that's simply not true! You might have heard that it's best to skip the oil when cooking with ceramic nonstick pots and pans. Well, that's simply not true!
The ``ceramic'' coating is nonporous and should not be seasoned. Like other nonstick pans, the coating is prone to scratching so you should not use metal utensils in it or tough scrubbers on it. It also should not be heated empty on high heat.
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.
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.
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.
Simple Tips for Cooking with Ceramic Coated Pans
Always heat your pan with ceramic coating over medium heat. Do not rush the preheating process by using high heat! Use rapeseed oil, clarified butter, or hydrogenated fats for frying! Some oils can burn even at low temperatures and thus are not suitable for coated pans.
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.
On paper, it sounds pretty obvious: To help your nonstick metal or ceramic pans achieve maximum nonstickiness, spritz on a little nonstick cooking spray. In practice, however, it's an example of two rights making a wrong. Nonstick cooking spray can actually cause your cookware to lose its nonstick properties.
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 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.
Heating an empty ceramic pot or pan is a recipe for disaster: with nothing to absorb the heat, the pan can overheat quickly, potentially warping the metallic base and degrading the coating. Always make sure to add oil or food to the pan first—even a drizzle of olive oil is better than dry heating.
Here's why. 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.
Avoid High Temperatures
While ceramic nonstick cookware can withstand higher temperatures than traditional PTFE nonstick cookware, it's still best to use low- to medium-heat temperatures. The coating naturally wears over time and the higher the heat, the faster it'll fade.
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.
Fragility is the major disadvantage of ceramic materials with very high requirements for transportation and installation. Ceramic works can be easily broken when being collided by hard objects.
Stainless: Which Is Better? 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.