Are Ceramic Pans Durable?
Ceramic pans were first created in France from clay. Manufacturers made them in a process called terra cotta.
The pans can withstand high temperatures, so they’re great for searing meat or frying eggs. They’re also non-stick and need a little oil in the pan before using it.
Some ceramic pans have handles on both sides, which makes flipping food easier and more convenient.
Ceramic uses less electricity than steel or aluminum cookware because it doesn’t conduct heat as well.
It’s also tough enough to survive a drop if knocked onto the floor, unlike glass bakeware that shatters when dropped.
There are many shapes available on the market today, and you can choose one according to your taste and preference.
Are Ceramic Pans Durable?
Yes .The durability and strength of ceramic pans come from their composition. This includes clay and calcium oxide additives.
The thing to remember when using these kinds of cookware is that they cannot take too much heat.
If you are using high heat settings, make sure that you use only wooden or plastic utensils.
Ceramic pots and pans boast tenaciousness in most cooking areas. They can withstand temperatures up to about 850 degrees Celsius.
This makes them a suitable option for braising or boiling. One of the best things about this type of pan is that it does not rust or corrode as its iron counterparts do.
That means you will need less cleaning than other pans. Ceramic also does not absorb stains as stainless steel does. So, your food always looks attractive.
It is important to remember that because they boast clay material, ceramic dishes need a delicate touch when cleaning.
You should not wash them too vigorously. You should also avoid placing them in the dishwasher without first lining them with paper towels.
How Long Does Ceramic Cookware Last?
Ceramic cookware boasts a lifetime of 6-12 months without losing its non-stick properties.
If you follow some basic rules on how to take care of your ceramic cookware, it will outlast any pan that has a “special” non-stick coating.
A quality set of ceramics boast durability if cared for. You can even pass them down as heirlooms within families.
Ceramic cookwares resist scratches or damages. So your food will not get into contact with metal utensils, which may ignite sparks.
Most ceramic cookware sets come with hand wash only labels. But this does not mean that you should not put them in a dishwasher if you have one.
Hand washing will prolong the lifespan of any ceramic cookware set you buy.
While the initial cost may seem high, you cannot compare this with replacing an inexpensive aluminum or cast-iron pot every few years.
Ceramic costs less in the long run. It’s a matter of whether you think it’s more important to spend money upfront or over several years.
The best ceramic cookware sets come with lifetime warranties.
But only if you’re careful to follow the rules for how to take care of your ceramic pots and pans so you can enjoy them for a lifetime.
Why Do Ceramic Pans Lose Their Nonstick?
Ceramic pans lose their nonstick because of several reasons. Understand that their surfaces comprise microscopic polytetrafluoroethylene (PTFE) particles.
These particles are also used in Teflon coatings. Over time, the PTFE will fray and flake off the surface, scratching food as it goes.
All that’s left behind is a sticky residue that you cannot remove with regular cleaning. Besides, high-temperature cooking can contribute to this deterioration.
This occurs by causing chemical changes in the coating at the molecular level.
If you find your ceramic cookware losing its nonstick abilities, it’s time to invest in new pans.
It’s also important to keep in mind that the coating on a ceramic pan will wear off completely.
Regardless of how well you take care of it. So, should you use your pans until they’re no longer usable? Not necessarily.
The Problem with Ceramic Pans Losing Nonstick Overtime is because microscopic polytetrafluoroethylene particles fade and disappear.
Most manufacturers recommend replacing the cookware every few years because of this.
While some ceramics can last for many years, others may only last for months before their nonstick properties vanish.
Besides scratches from cooking utensils, deterioration from moisture is another reason ceramics lose their nonstick properties.
According to a Consumer Reports test, ceramics used with citrus or tomato-based ingredients have an average lifespan of 18 months.
Those made with oil-based ingredients had an average lifespan of 30 months. Besides simple wear and tear from use, high heat can also damage ceramics.
Too much time in the oven or on a hot stovetop can cause damage. It can also result in premature loss of nonstick properties.
This applies to even pans claiming “high-heat” durability.
Are Scratched Ceramic Pans Safe?
No . Scratched ceramic pans are not safe because of the risk of lead poisoning from the ceramic’s coating.
By scratching the surface, you can create a dusting. You then ingest it by eating, licking one’s fingers when cooking, or washing dishes in it.
Lead is a heavy metal that causes nerve and brain damage. It is especially dangerous for pregnant women, children, and babies.
The federal government banned ceramic cookware with leaded coatings in many European countries.
But the pans remain used. Many consumers do not know that some of these pots contain up to 1% lead.
This makes them a real danger for health if they get scratched.
You should handle pots with non-stick surfaces carefully as they release flakes of toxic substances when heated to a high temperature.
Teflon is the most common brand name used for non-stick coatings, made from polytetrafluoroethylene (PTFE).
Non-stick cookware coated with PTFE contains perfluorooctanoic acid (PFOA), an ingredient in Scotchgard™.
Medics have linked PFOA and similar chemicals to various health problems, including:
- birth defects
- skin conditions.
DuPont has released studies claiming that consumers don’t face a risk.
But experts say that these studies are relying on extremely conservative estimates of exposure levels.
This underestimates actual exposures by 10 times or more.
To limit the risks associated with scratched ceramic pan use, some consumer groups advise getting rid of pots and pans with scratched surfaces.
Even if you don’t have children or pets around the house, scratches are a sign that pot boasts damages.
Can You Fry in Ceramic Pans?
Yes, you can fry in ceramic pans. Yet, there are a few things you need to know before you fry away.
First, make sure the temperature of the oil or butter is not too high. If it’s too hot, then that can damage the non-stick surface on your pan.
Second, make sure you use a metal utensil when flipping food.
This ensures that you do not scratch the surface with anything sharp, such as plastic or wooden implements which contain oils.
These may get into your food and are unhealthy for consumption.
Ceramic pans conduct heat well. But they are also brittle and will crack under excessive thermal shock.
Is Extra Virgin Olive Oil Bad for Ceramic Pans?
Yes. Extra Virgin Olive Oil is terrible for your ceramic pans.
It contains oleic acid, which will break down the surface and leave behind a sticky residue after it cools down.
The Danger Lurking in Your Kitchen Isolating extra virgin olive oil is no easy task. This is because of its chemistry.
Here, you cannot extract any fatty acids present in the sample completely.
In fact, according to data published by the US government’s National Institutes of Health, 69% – 83% of oleic acid is present in extra virgin olive oil.
The residue left on your ceramic pans will eat away at the surfaces and make them unappealing, not to mention unsafe for cooking.
The oils’ consistency also makes cleaning difficult. This is because they’re sticky and can bake onto the surface and resist cleaning agents like detergents.
Above all, you’ll replace your ceramic cookware much earlier than usual.
This is because it can’t handle the high temperatures brought about by cooking with extra virgin olive oil without wearing it out too quickly.
White Vinegar Is Your Best Friend For Cleaning
1) First off, add equal parts baking soda and vinegar. Mix them until they form a paste, then use a soft cloth or sponge to scrub down the surface of your ceramic pans.
Be sure not to use scouring pads since they will scratch up your pots and pans. This method works on any ceramic pan surface, including the non-stick variety.
You can also pour the vinegar and baking soda mix into a spray bottle to use it in hard-to-reach areas like inside your tomato soup ladle, for example.
2) If you’re dealing with baked-on residue that is difficult to remove, try soaking your ceramic pans overnight in vinegar.
Pour enough white vinegar over the surfaces of each pan or pot. After that, place them upside down on a towel or rack to dry before using them again.
Baking Soda Is Also A Great Cleaner
Another alternative is using baking soda, which will help you clean up any extra virgin olive oil residues left behind from your cooking.
All you have to do is add baking soda to a cup of lukewarm water and sprinkle it over the surface of the crusted or baked-on residue that’s still wet.
Let it soak for about 10 minutes, then scrub with a soft sponge and hot water.
How to Avoid the Stickiness?
Always dispose of your used paper towels in an airtight container after using them to clean extra virgin olive oil residues left behind on your ceramic pans.
This will prevent any sticky particles from mixing with other trash and spreading into your kitchen counters or sink.
This Is How to Clean It Up Without Damaging Your Pans
After cooking any sauces or dishes that have undergone cooking in extra virgin olive oil, scrape the surface.
Baked on residue will also need to scrape off and soaking in vinegar overnight before washing with a sponge.
Why Do Restaurants Use Stainless Steel Pans?
Restaurants often use stainless steel pans. This is because they are durable.
Stainless steel has a non-reactive surface. So it won’t affect the flavor of your meal, such as acidic sauces or tomato sauce.
It can also withstand high temperatures without warping. It’s also affordable – less expensive than copper pans with similar properties.
All these factors make stainless steel an excellent choice for restaurant kitchens.
Stainless steel is best suited for pots and pans used over gas burners or electric burners.
When choosing your stainless-steel pan, consider how the heat will transfer through its base to the pan itself.
If heat moves too slowly, your food will stick and burn.
Top-quality stainless-steel pans are available in three different grades:
- 18/8 – This grade is the best quality of stainless steel. We use it for cooking utensils that need to endure high temperatures like pans and woks. It’s resistant to corrosion and staining, and discoloration.
- 18/10 – This is a lesser grade of stainless steel than 18/8. But it still has excellent durability and resistance to corrosion, staining, discoloring, etc.
Merchants sell it for less money because manufacturing costs are lower since they don’t provide cold finishing processes.
- 400 Series – Commonly referred to as “China Steel,” they’re typically the lowest quality stainless-steel pans available. They’re much less expensive than 18/8 and 18/10.
But aren’t as resilient against wear and tear. They may rust after a couple of year’s use, requiring you to toss them out and buy new ones.
Besides these grades, there are also four types of stainless steel:
- Cold rolled
- Hot rolled
- Bearing bar
- Tin plate.
We determine the durability of a ceramic pan by the quality and thickness of its material. A well-made, high-quality pot will last many years with proper care.
That said, most people find they need to replace their cookware every few years.
This is because it wears out over time or becomes too scratched up for daily cooking and washing.
One simple way to help extend your pots’ life span is to avoid using metal utensils on them.
Metals can cause damage from scratching the surface. If scratches are an issue, then always check for pans that have a nonstick coating before buying.