Ceramic Cookware Pros and Cons

Ceramic Cookware Pros and Cons: Not only to cook delicious but also for healthy food, your kitchen utensils must be of high quality. Ceramic-coated frying pans are the most popular.

Their body is made of very thick cast aluminum, and the surfaces are covered with ceramics, which allows you to cook different foods, vegetables, and meat and avoid carbon deposits.

The fashion for safe cooking has led to cookware production from unusual materials not previously used in this area. The practical ceramic frying pan allows you to fry food without oil. It is crucial to understand whether the products are safe and durable and that the coating is better than the usual Teflon.

Benefits of Ceramic Cookware

Non-stick pans have become a necessary item in every kitchen. Today, the best ceramic frying pan is an excellent replacement for cast iron. The unique covering, which is safe for health, helps prepare various tasty dishes.

Ceramic frying pans are metal products treated with a thin non-stick layer. Cookware is usually made from steel, cast iron, or aluminium. Thanks to high-quality coating, cooked dishes are tasty and healthy. Other benefits include:

Health safety: The ceramic coating composition includes natural materials – sand, stones, and water. It does not contain substances that can release toxins when heated.
Durability and resistance to damage: You can mix food in the pan with knives, metal forks, and spatulas from time to time. However, for permanent use, it is recommended to use ceramic accessories. The service life of the cookware reaches 10 years.
Resistant to elevated temperatures: The surface of the ceramic frying pan can be heated up to 400 degrees. In this case, it will evenly distribute the heat over the foods, which other types of pans cannot provide.

The economy of use: Ceramics allow you to decrease the quantity of oil needed for frying food.
Stylish design: Non-stick coating can be painted in any shade.
Simple care: The cookware’s surface is easily cleaned of food debris. You can wash some models in the dishwasher.

The Disadvantage of Ceramic Cookware

The main disadvantage of ceramic pans is the fear of temperature changes. If cold water or food gets on a hot surface, microcracks form on the coating, which reduces the functional properties of the cookware.

Moreover, high-quality ceramic frying pans are usually safe for health. So, it is not recommended to use cheap cookware, as the coating may contain toxic substances.

Types of Ceramic Cookware

Frying pans with a ceramic protective layer are in high demand. There are more and more new models, forms, base materials, and coating methods every year. When choosing, it is worth considering the purpose of the cookware.

For the preparation of meat dishes, products with high sides and a bottom thickness of at least 5 mm are optimal; for pancakes and scrambled eggs, smaller, lighter models are suitable.

First, you should pay attention to the base materials, which give the cookware different properties. Modern manufacturers use the following options:

Cast iron: High-quality natural material that evenly warms food, but it is heavy and expensive.

Aluminium: Provides ease of use, heats up quickly, and is lightweight. The optimal thickness of the pan is 5 mm.
Carbon steel: It resembles cast iron in properties. It also heats up to high temperatures, evenly distributes heat, and cools slowly.
Clay: The cookware usually has a deep shape, so it is ideal for baking foods and can be used to cook in the oven.

Types of Ceramic coating

Ceramic coating is applied to pans in two ways: rolling and spraying. Each of them has its characteristics:

Roller roll: Roller rolling involves processing sheet material, which takes the desired shape. The technology allows you to get a thin non-stick layer (up to 50 microns), and the coating is complete, perfectly even.
Spraying: Spraying is produced on finished cookware in special chambers with an inert gas. After processing, the pans are covered with a protective layer about 70 microns thick. The result is a smooth, even surface without flaws.

The shape of pans with ceramic coating can be round, square, rectangular, or non-standard. As for the size, a diameter of 24 cm is enough for one person, 26 cm for a couple or a family of 3 people. If the number of household members is 4 or more people, you should pay attention to large cookware – 28 cm.

The thickness of the walls and bottom can be greater or lesser. The weight of the products depends on this parameter. When choosing, you should be guided by individual preferences and the purpose of the cookware.

Frying pans, complemented by a ceramic coating, are distinguished by various colors. Of course, appearance is not the main criterion, but if the models are in a prominent place, you should consider how the new thing will fit into the existing interior.

Which is better – Teflon or ceramic?

The quality and taste of pancakes, steaks, and vegetables largely depend on the properties of the pan on which you cooked the food. Today, Teflon and ceramic-coated products are the most popular.

A ceramic-coated pan is most similar to traditional cast iron cookware set in terms of properties. It is convenient to stew food on high heat and cook juicy meat.

Food burns faster and stronger on Teflon, and frying requires oil. However, such a surface allows you to get dishes with a tasty crust. Such products are more suitable for quick cooking but long-languishing.

Is Ceramic Cookware Safe?

For creating a non-stick coating, water is mixed with sand. Then this mixture is melted at a temperature of 1000 degrees. The resulting melt is applied in a thin layer on ceramic pans. For the film to be firmly fixed on the product’s surface, particular substances are added to its composition.

Ceramic-coated pans are considered the safest cookware. Their surface during cooking practically does not emit harmful substances.

The coating consists of several layers:

Aluminum;
Metal;

Silicon.

A ceramic frying pan does not emit harmful carcinogens when heated. The non-stick coating does not contain the polytetrafluoroethylene used in the Teflon pan.

Some people claim that ceramic-coated pans lose their potency over time as their organic additives volatilize. It is a myth. A ceramic product never loses its properties if adequately cared for. Today, a ceramic frying pan made of marble or porcelain stoneware is especially popular.

In production, both artificial and natural porcelain stoneware is used. The composition of the coating includes fine granite chips. Due to the high strength of these mineral particles, the cookware becomes more durable, and their fragility disappears. The stable layer is safe for humans. It does not peel off at high temperatures.

Selection Rules – What to Consider Before Choosing Ceramic Cookware?

Among the wide range of pans, it is sometimes challenging to choose the correct option. To avoid mistakes, it is enough to pay attention to several critical criteria:

Manufacturer

Popular brands that have long been known on the market will not produce low-quality products, risking their reputation.

A Handle

This device must be heat-resistant and removable – then, you can put the cookware in the oven.

Cover

The handle must close securely. It is desirable to have a special opening to release steam, which, if necessary, can be opened and closed.

Weight, size

Experts recommend giving preference to heavy cookware with thick walls and a bottom. Such products are not deformed during operation and protect products from burning. Optimal performance is 4–7 mm. Large pans can weigh up to 3.5 kg, and the most convenient depth is from 6 to 8 cm. The optimal diameter depends on the size of the burner.

Price

High-quality ceramics can be found in the market. Cheaper options may contain toxic substances and will not last long.

To determine the quality of the pan, you need to look at the structure of the coating. The layer must be homogeneous, without dents, chips, or distortions. The presence of bulges, as well as dark spots and dots, is unacceptable. It is worth giving preference to pastel shades: ivory, and beige, because they do not contain artificial dyes.

Products on which a ceramic protective layer is applied by spraying are considered the best. These frying pans are durable, smooth, and retain their functional properties for a long time.

Ceramic-coated frying pans have been around for a very long time. In a short time, they quickly became in demand. Ceramic cookware has several positive qualities:

Meets modern environmental requirements.

It has a smooth surface.
Does not react with chemicals.
The composition of the coating includes various pigments. Pots and pans are available in bright colors.

Unfortunately, ceramic-coated pans are not ideal cookware. In addition to the advantages, they also have several disadvantages:

A frying pan with a ceramic coating, due to its fragility, requires careful handling;
You cannot cook it on an induction stove;

Are distinguished by the high cost.
The coating is afraid of temperature fluctuations.

With proper care, ceramic-coated cookware can last much longer than Teflon-coated cookware. It eliminates all the risks that something dangerous will get into the food.

Pros

Coating withstands extremely high temperatures.
Ceramics are much easier to care for.
Manufacturers offer a variety of pan models.

Durability, and high wear resistance.

Cons

High cost of kitchen utensils.
Instability to sudden changes in temperature.

Variety of Ceramic Pans

Given the pros and cons and the functionality of pans, they can be divided into several groups. Meat is fried on some, pancakes are cooked on others, and others can be used as pans. The most popular are:

Classic – versatile utensils designed for different operations.
Saucepan – has high walls and a thick bottom. It serves mainly for stewing but can also be used for frying.

Roaster – you can cook food in the oven.
Grill – different ribbed bottom. Available in round or rectangular shapes. The kit includes an additional grill and a massive glass lid.
Grill gas – the main difference is the holes on the sides and in the pan, contributing to average heat circulation.

Pancake maker – has a low side and a small diameter, designed for baking pancakes.

Depending on the material of manufacture, ceramic-coated utensils also come in several varieties. Each has its own merits and demerits.

Cast Iron Ceramic Cookware Pros and Cons

Homemakers have been using cast iron pans for decades. And today, they are found in many kitchens. Benefits of this cookware:

The Possibility of Long-term Processing of Products at High Temperatures;
Nothing Can Scratch Cast Iron;

Neutral to Aggressive Environments;
Retains Non-stick Properties for a Long Time;
Simple Maintenance;

Can Be Used in Any Oven;
The Operational Period Is Not Limited.

The negative characteristics of cast iron pans are related to the material’s properties. The main disadvantages of such cookware:

Big Weight;
The Possibility of Rust Formation;
Fragility;

Do Not Store Cooked Food in the Pan.

After the advent of ceramic-coated pans, cast iron cookware became much less common. However, it remains in demand when it is necessary to bake food in the oven for a long time.

Aluminum Ceramic Cookware Pros and Cons

For the manufacture of pans, food-grade aluminum is used. Various cookware is made from it:

Cast;
Stamped;

Coated.

This material differs from others in its low weight and low cost. Flaws:

Can Not Be Used for the Preparation of Acid-containing Products;

High Temperature Can Cause Deformation of the Product;
For Mixing Food, You Can Only Use Wooden, Silicone or Plastic Spatulas;
Short Service Life.

An aluminum frying pan with a non-stick coating and a bottom thickness of 0.5 cm is considered the best. Overheating can cause deformation of the thin lower part. The coating will begin to burst.

Cast aluminum

A different technology is used to make such a ceramic frying pan. First, aluminum is melted, then it is poured into special molds. A pan with a thick bottom (5-8 cm). The anti-corrosion coating on such products keeps well. With proper care, the pan will last a long time.

The cost of a cast aluminum pan is always higher than a stamped one since the manufacturing process is much more complicated. High-quality cast aluminum cookware. It has a longer service life.

Extruded aluminum

A finished sheet is taken to manufacture cookware, a blank is cut out, and the product is stamped. You can only use this technology for thin materials. As a result, stamped cookware made using this technology is not high quality. You cannot use it at high temperatures. A ceramic-coated stamped pan is only suitable for electric stoves. Also, you cannot place it on gas burners because the bottom begins to deform.

Carbon Steel Ceramic Cookware Pros and Cons

The carbon steel product is different from the cast-iron models. It weighs little but does not distribute heat very evenly. The non-stick effect becomes noticeable only after a few months. The main advantage of a ceramic-coated steel pan is stainless steel. Positive qualities of cookware:

Not afraid of moisture;
Does not react with aggressive substances;
Does not change the taste of food;

Cookwares are not afraid of mechanical impact;
Easy to wash off.

The alloy contains nickel. It can cause an allergic reaction or dermatosis. To get rid of the problem, some manufacturers correct the composition of the metal. On improved cookware, you can see the Nickel-free marking. It is advisable not to overheat a stainless pan to preserve its valuable properties.

Clay Ceramic Cookware Pros and Cons

Clay frying pans (pottery ceramics) are distinguished by their attractive design. Their surface is covered with glaze, and strengthening impurities are added to the composition of the clay. Due to the thick walls and bottom, a constant temperature is maintained in the clay pan. Food acquires a unique taste. Such products are used for baking in the oven. You can serve the finished dish directly in the pan.

Today, the Georgian clay pan Ketsi is in special demand. Such utensils are made by hand from environmentally friendly materials. Ketsi is suitable for cooking in the oven, tandoor, Russian oven, and microwave. It can cook all kinds of meat and fish, vegetables and even pastries. Real ketsi are produced only in Georgia.

Claypans have some drawbacks. Cookware does not like temperature changes. If you submerge a hot pan in cold water, it will crack. In addition, such utensils have limited functionality: you can’t fry on them, and you can’t put them on gas.

What to Look Out for Choosing a Frying Pan With a Ceramic Coating?

When choosing a frying pan with a ceramic coating, it is essential to consider the structure of the coating. It must be uniform. On the surface are not allowed:

Curvature;

Bulges;
Dents;
Chips;

Inclusions.

The color of the product also plays an important role. The cookware should have pastel colors. If there are shades of beige in the ceramic coating of the pan, it means that there are no synthetic dyes in the composition.

Coating

Today, pans with a ceramic non-stick coating are popular among consumers. Various technological processing processes are used for the cookware to be high quality and have a long service life.

Knurled method

The thickness of the non-stick layer when using this method does not exceed 25 microns. The technological process is considered the most economical. Such an economy class product is not very expensive. For making the coating, aluminum discs with a thickness of 2.7 mm are first produced. After that, the blanks enter the furnace, subject to preliminary firing.

When stamping discs, technical oil remains. It is burned in a furnace, heating the parts to a specific temperature. Then, with the help of special shafts, the first non-stick layer is applied to the product. After drying, the operation is repeated. The coating may have about five layers. In the final stage, the product is covered with a decorative layer.

Spraying

This technology makes it possible to obtain a non-stick layer with a thickness of more than 60 microns. As a result, the service life of the product increases, and the strength increases. Frying pans processed by spraying are considered elite, expensive products. You can use them for more than 5 years.

After stamping, the discs are sent to a particular tunnel. This is where oil residue is removed. A slight roughness is given to increase the adhesion of the surface. The disks are then placed in a rotating holder moving at 120 rpm.

Under high pressure, PTFE is supplied to the product’s surface through nozzles. After applying the next layer, the part must be dried. In the final stage, the pan is subjected to final heating. Silk-screen printing is used to apply a beautiful pattern.

Handle and lid

Of no minor importance when choosing a frying pan with a ceramic coating are the material of the handle and the option of its fastening. Manufacturers make non-removable handles from several materials:

Bakelite– this heat-resistant plastic does not heat up and does not slip in the hands. The material can withstand temperatures up to 260 degrees.
Silicone– inserts are made from it. Such handles practically do not heat up. They can withstand 220 degrees.
Steel – this version of the handle is made very rarely. Metal products heat up quickly and can cause severe burns. To make the parts safer, manufacturers cover them with heat-resistant plastic.

For the convenience of the hostess, use removable handles. They are made of plastic and have special grips at the end. After the pan is placed in the oven, the handles are removed. The detachable design increases safety and eliminates burns.

Most frying pans are sold without a lid. Each hostess chooses the right option for herself. Today, lids made of several materials are very popular:

Glass;

Metal;
Heat-resistant plastic.

In the upper part of the lid, manufacturers install special temperature sensors that allow you to control the cooking process. A rubberized rim is attached around the perimeter of the lid to ensure a snug fit. Such a gasket in the glass cover guarantees a snug fit, increases the service life, and improves the aesthetic appearance.

During cooking, a large amount of steam is generated inside the pan. For its removal, unique holes are made in the lid. They can be completely open or have a unique closing mechanism. To date, glass products are considered the best. They make it possible to control the cooking process visually.

Coating color

To acquire a beautiful appearance, manufacturers paint such pans with bright colors. Ceramic surfaces with a beige tint are considered a sign of high quality. You should not buy gray products, and their properties are much worse.

Bottom thickness

The bottom of the product is made as thick as possible. So, the bottom protects the ceramic coating of the pan from deformation. Because of this, the products are too heavy. The optimal bottom thickness is 4-7 mm. The most practical is a frying pan with the same thickness of the wall and base.

Top 5 best ceramic coated pans in the market

The TOP ranking of the best ceramic frying pans includes the following models:

Overall Best: GreenPan Valencia Pro Hard-Anodized Healthy Ceramic Nonstick 11 Piece Cookware Pots and Pans Set
Best Value: T-fal G919SE64 Initiatives Ceramic Nonstick Dishwasher Safe Toxic-Free 14-Piece Cookware Set

Popular Choice: Blue Diamond Cookware Diamond Infused Ceramic Nonstick 10 Piece Cookware Pots and Pans Set
Best for oven and extreme heat: GreenPanSearSmart Hard Anodized Healthy Ceramic Nonstick 10 Piece Cookware Pots and Pans Set
Longlasting: Bialetti 10-Piece Hard-Anodized Ceramic Pro Pots and Pans Kitchen Cookware Set

Tips for Use and care for Ceramic Cookware

Non-stick ceramic pans last a long time if properly cared for. To do this, you need to follow a few simple recommendations:

Before the first use, wash the dishes with warm water, dry, and rub with oil;
Do not pour cold water or put frozen food in a hot pan;

Only wooden or silicone spatulas are suitable for stirring food;
It is forbidden to wash dishes with metal brushes or harsh abrasives;
Do not place products in the dishwasher. It will lead to the destruction of the oxide film;

You can only wash a cooled pan, using warm running water for this;
Adhering food residues are removed with a soft sponge soaked in liquid detergent;
After cleaning, the utensils must be wiped dry and stored.

Rinse with warm water before first use
Do not put cold or frozen foods on a hot pan
Only wooden, silicone spatulas are suitable for stirring food.
Only hand washing is recommended after the pan has cooled down.

A ceramic frying pan will last long if the above recommendations are followed precisely. If the surface becomes dull, dip a piece of cotton wool in rubbing alcohol and rub it gently. To remove stains on a crepe maker, soak the dishes in warm water and rub with a soft sponge.

Final Verdict

Ceramic frying pans can help homemakers turn everyday cooking into an absolute pleasure. They heat up quickly and are easily cleaned of food debris. But their range has become so large that it becomes difficult to choose the right frying pan.

Sheila Garcia