If you're thinking of making the switch away from traditional non-stick frypans, you've probably come across ceramic cookware as an option.
Touted as being free from 'forever chemicals' such as PFAS (per- and poly-fluoroalkyl substances), ceramic pots and pans have a smooth, easy-to-clean surface and are relatively lightweight compared to stainless steel and cast iron.
The jury's still out about ceramic's safety compared to Teflon, but if you're committed to changing to ceramic, here are our expert tips to get the most from your new cookware.
Do: Treat them gently
Ceramic coatings tend to be more fragile than other types, so they can be susceptible to scratches, cracks and general wear and tear if you're not careful with them.
Just like other non-stick cookware, you should avoid harsh abrasive materials like steel wool or heavy-duty scrubbers to help keep the ceramic surface in good shape.
If you're tempted to scrub baked-on food, don't: just soak your pan in warm soapy water. It'll loosen any crusted-on bits and then you can clean it as usual.
Metal spoons, tongs and flippers can scratch the surface of ceramic cookware, which means it'll lose its non-stick properties.
Silicon, plastic and wooden utensils are better options to prolong the life of your ceramic pots and pans.
Don't: Cook on high heat
Want to sear a steak or deep-fry some fritters? Your ceramic frying pan isn't the right tool for the job.
These are designed more for gentle cooking – think delicate foods such as eggs, fish and pancakes.
"Using higher temperatures can cause the pan to become excessively hot, making it more difficult to regulate and cool down," says CHOICE home economist Fiona Mair.
"Overheating may lead to smoking, potential warping of the cookware, and an increased risk of food burning."
If you need to turn up the heat, turn to your stainless steel or cast-iron frying pans instead, or head outside to the barbecue.
CHOICE experts use a mechanical scrubbing arm with a Scotch-Brite scourer to rub a section of each pan 10,000 times to assess non-stick frypans' durability.
Do: Use a small amount of oil or butter
Although ceramic cookware manufacturers spruik their products' non-stick properties, our kitchen experts have found that they're not quite as non-stick as they claim to be.
To test non-stick frypans, CHOICE's expert testers fry eggs to see if they stick to the surface. With a good non-stick pan, the egg will slide off easily without the need for any oil.
The eggs cooked in ceramic frypans did stick somewhat, so they needed a little oil or butter for a totally non-stick experience – but the manufacturers say you won't need as much as you would in other types of pans.
However, you will probably need to condition your ceramic cookware by wiping it with some oil before you use it for the first time. (Check the instructions for the best way to season your new pots and pans.)
CHOICE tip: If oils and fats have built up on the surface of your ceramic cookware, boil a cup of vinegar in it, then let it cool completely. The oily residue will rise to the top of the liquid.
Don't: Put them in the dishwasher
Many companies say you can put your ceramic pots and pans in the dishwasher, but our experts recommend that you hand-wash them to extend the life of the coating.
Dishwasher detergent and the harsh environment of your dishwasher can damage delicate surfaces, so it'll affect the non-stick properties of your ceramic cookware, just like it does with any other non-stick pans.
Do: Avoid sudden temperature changes
Many types of cookware are sensitive to thermal shock (basically a fancy word that means big changes in temperature), and ceramic cookware is no exception.
It can't handle the (high) heat, but it also can't handle cold snaps. Sudden changes in temperature can make the surface brittle and can also warp the base so your pan won't sit flat on your stovetop.
Ceramic cookware can't handle the (high) heat, but it also can't handle cold snaps
Preheating your pan gently will distribute the heat more evenly so you'll get better results from it. But make sure you don't leave it empty and forget about it on the hob: heating it up with nothing in it will damage the ceramic coating.
When you've finished cooking, don't add cold water to the hot pan. Let it cool down before you clean it.
"While most manufacturers recommend using low to medium heat settings, variations among ceramic and induction cooktops may affect performance," says Fiona.
"We advise closely monitoring your cooking and relying on your judgment to achieve optimal results."
Don't: Assume you need to spend a fortune
The ceramic frypans we've tested cost from as little as $9 to more than $300 – but the expensive pans didn't necessarily perform any better than more affordable ones, so spending more won't guarantee a better product.
In fact, a big-name $180 pan was one of the lowest scorers, and four of the top five pans cost less than $150.
Pots and pans are often heavily discounted during sales seasons, too, so keep an eye out for ceramic cookware at a reduced price.
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Stock images: Getty, unless otherwise stated.
