A non-stick frypan is a kitchen essential, but with many becoming increasingly concerned about PTFE and other chemical coatings used in traditional non-stick pans, demand for alternatives that don't use these substances is rising.
Manufacturers have developed a relatively new non-stick option, ceramic cookware, that claims to provide non-stick cooking benefits without the potential health risks.
Whether you're upgrading your current cookware or starting from scratch, we explain what ceramic cookware is, how you should use it and what to consider before buying.
On this page:
- What is ceramic cookware?
- Pros and cons of ceramic cookware
- Is ceramic-coated cookware safe?
- Is ceramic cookware non-stick?
- How much does ceramic cookware cost?
- How to care for ceramic cookware
- What to consider before you buy
What is ceramic cookware?
Ceramic cookware refers to pots and pans that are commonly made using a metal core with a ceramic coating on top. This coating has non-stick properties, allowing you to cook and brown foods without them sticking to the pan, making them ideal for tasks like frying eggs and making pancakes.
To produce a piece of ceramic cookware, metal pans are sprayed with a liquid that's made from a glass-like ceramic material derived from beach sand. When heated, the liquid hardens to form a slick ceramic surface.
How is this different to traditional non-stick cookware?
Non-stick cookware has been traditionally made using PTFE (polytetrafluoroethylene) coatings, more commonly known as Teflon. PTFE belongs to a larger group of chemical compounds referred to as PFAS (per- and poly-fluoroalkyl substances) that make surfaces slippery and resistant to water and oils. Referred to as "forever chemicals" for their ability to persist for long periods in our bodies and break down very slowly (or not at all) in the environment, there's widespread concern over the safety of traditional non-stick cookware.
Ceramic cookware is marketed as being free of these "forever chemicals" and the material doesn't release toxic fumes, even if heated to high temperatures. All the ceramic frypans we tested claim to be free from PFOA, PTFE and other forever chemicals.
Pros and cons of ceramic cookware
Pros
- Claims to be free from forever chemicals like PFOA and PTFE
- The non-stick coating is smooth and easy to clean
- Generally lightweight in comparison to stainless steel and cast iron; ideal for people who have hand or wrist weakness and find it difficult to use heavy pots and pans
- Great for cooking food over a low heat, like eggs, pancakes and fish
- In some cases it can be made using recycled materials, in which case it would be a more sustainable cookware option
Cons
- Not a good option for high-heat cooking (for example, searing or deep frying)
- Most manufacturers say ceramic cookware is dishwasher safe, however, we recommend hand washing to increase its longevity
- The ceramic surface can become stained over time with regular use
- Can become brittle over time, prone to chipping if dropped or exposed to sudden temperature changes
- Not as long-lasting and durable as cast-iron and stainless steel cookware
- Depending on the quality of the ceramic and metal core, heat distribution and retention may not be optimal
- The non-stick coating can degrade over time and may need to be replaced every 2–3 years
- In most cases you'll need to condition the pan before cooking by wiping the surface with oil
Is ceramic-coated cookware safe?
Cooking with ceramic cookware is still a relatively new concept and information on its safety and manufacture is still quite limited. It's difficult to determine exactly which chemicals are being used to produce these coatings.
Manufacturers suggest that if you're looking to replace your non-stick cookware and reduce your exposure to PTFE and related chemical coatings, ceramic non-stick cookware is a good alternative to consider. It's said to be made from more natural materials that won't pose health risks, even if heated to high temperatures.
However, research is still limited as to exactly what ingredients go into the manufacture of ceramic surfaces and whether they contain any other harmful toxins. It highlights the importance of following the manufacturer's instructions for use and care to ensure you're using the pan safely. While ceramic non-stick cookware serves a purpose, like any non-stick pan it needs to be used properly and cautiously. For example, cooking on a higher heat than recommended can damage and degrade the ceramic coating.
Is ceramic cookware non-stick?
While ceramic cookware is marketed as a non-stick cooking option, our testing sheds some light on how non-stick ceramic cookware really is.
During testing, CHOICE home economist Fiona Mair fries eggs to check if they stick to the frypan. She found that ceramic frypans generally didn't perform well without a bit of help. Other forms of non-stick cookware don't require much – if any – oil and the eggs will slide right off the pan. However, most of the ceramic pans we've tested experienced some form of sticking. To avoid this, they need some oil or butter rubbed over the surface to improve the non-stick capability of the pan and allow the egg to slide off when the pan is tilted.
What about the longevity and durability of ceramic cookware
While ceramic cookware is a relatively recent development in kitchen equipment, the nature of ceramic surfaces suggests they are naturally brittle and prone to developing tiny cracks with regular use.
Research is still limited as to exactly what ingredients go into the manufacture of ceramic surfaces and whether they contain any other harmful toxins
With extended use, the surface can become rougher, losing its non-stick properties and making food more prone to sticking. Scrubbing to clean baked-on residue can add further wear and tear of the surface.
Oils and fats can also coat the ceramic surface with a residue that can become difficult to remove and further affect the non-stick properties of the pan. But Fiona has a tip for this.
"You can rejuvenate the non-stick qualities of your pan and remove excess oils and food residue by boiling one cup of vinegar in water in your pan. Once boiled, leave the water to cool completely. Oil residue should rise to the top of the pan," says Fiona.
CHOICE's frypan durability test uses a mechanical scrubbing arm to expose the cookware surface to 10,000 scrubs. Fiona found most ceramic coatings became slightly polished following the test, diminishing their non-stick properties. The worst pans had a significant reduction in the ceramic coating with small hairline scratches throughout the surface.
How much does ceramic cookware cost?
The ceramic frypans we've tested range in price from as little as $9 right up to $299 for a single frypan. We've also tested the Ninja Extended Life Premium Ceramic 24cm frypan which comes in a six-piece set including three frypans, two saucepans and a stockpot for $400.
In our testing, we've found that higher price tags generally correlate with better performance – with the exception of Ikea's $9 MIDDAGSMAT frying pan which wowed our testers, outperforming pans from Le Creuset, Crumble, Tefal and KitchenAid.
While we list the recommended retail price in our frypan reviews, it pays to shop around, as you can usually pick up heavily discounted cookware, particularly in key sales periods such as Black Friday and end-of-financial-year (EOFY) sales.
How to care for ceramic cookware
Caring for ceramic cookware during use and when cleaning is important if you want to get the best out of it. You'll need to be mindful of how you use it and take precautions to protect the ceramic coating, just like you would with traditional non-stick pots and pans.
Pre-condition the pan
Check the manufacturer's instructions to check if they recommend preconditioning the cookware before first use. Some suggest applying a light coating of cooking oil and wiping the surface of the cookware while others recommend rubbing the surface with oil or butter before cooking.
Use the right utensils
Ceramic cookware needs to be used gently. Use wooden, plastic or silicone utensils to avoid scratching.
Preheat on low to medium heat
This improves heat control and allows for more even heat distribution. Preheating on higher temperatures can cause the pan to become excessively hot, making it more difficult to regulate and cool down. Besides burning food, overheating can cause smoking and warp the base of the pan.
Don't use high heat
As with traditional non-stick cookware, ceramic pots and pans are best used at low to medium temperatures. Using them at high temperatures can damage the non-stick properties of the ceramic coating and decrease the longevity of the cookware. If you want to use high temperatures (like for searing meat) opt for a stainless steel or cast-iron pan instead. Also, check the manufacturers instructions regarding the maximum temperature for oven-safe use.
Don't overheat an empty ceramic pan
Leaving your cooktop to heat on a high temperature with nothing in it is a sure-fire way to damage the ceramic surface.
Allow the pan to cool before cleaning
Don't run cold water over a hot pan. This can warp the base, meaning the pan won't sit flat next time you want to cook with it.
Don't use steel wool or heavy-duty scrubbers
Instead, use non-abrasive, non-scratch scouring sponges. For baked-on residue, soak the pan first in warm soapy water to loosen any residue before cleaning.
Don't use the dishwasher
Dishwasher detergents can be too harsh for the ceramic coating. Instead wash your pots and pans by hand.
Store ceramic pans properly
Dry the pans well before storing and to avoid scratching the surface, don't stack other cookware on top.
What to consider before you buy
Cooktop suitability
If you have an induction cooktop, you'll need a pan that's made of ferrous metal (metal that can be magnetised).
For better heat distribution, look for a ceramic frypan that is fully magnetised on the base and sides (CHOICE experts suggest you even take a magnet with you when shopping to check the base and sides are properly magnetised, before you purchase). For the best performance, your pan will need to match the size of your cooktop elements.
During testing, we found that ceramic pans with insufficient ferrous material may struggle to respond to some induction cooking zones. If the pan base is too small for the zone or if the pan is not flat when heated it can prevent the cooktop from detecting the cookware.
Weight
Consider if you'll be able to easily maneouvre and lift the pan when it's filled with food.
Handle
You'll want to be able to hold the pan securely when it's filled with food. Look for a handle with a soft, moulded grip. For larger pans, look for a handle that's long enough to hold with two hands, and an extra support handle for lifting heavy loads.
Oven-safe
An oven-safe pan allows for more versatility when cooking. This means you can start a dish on the cooktop and finish it in the oven – great for cooking meals such as frittatas, stews or chilli.
Sides that have decent height but are gently sloped
The sides of a frypan should be tall enough to contain food but low enough that utensils can be used easily. Gently sloped sides also allow food to slide out onto a plate more easily.
Base
The thickness of the cookware base has an impact on temperature control. A thick, heavy base typically requires longer preheating, but has better heat distribution and cooking performance. Thinner bases tend to overheat quickly.
Ceramic cookware with thinner bases or those made with lower quality materials can change shape when heated. When cookware becomes concave, food will tend to move toward the edges of the pan. It can also impact how well it responds to the cooktop and distributes heat.
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Stock images: Getty, unless otherwise stated.
