How to properly use a ceramic-coated pan - recipes for longevity. How to care for a ceramic pan

HOW TO CARE FOR A CERAMIC COATED PAN? Ceramic coated frying pans are becoming more and more popular: they are environmentally friendly, easy to use, durable non-stick cookware. Products cooked in such a pan retain their taste qualities, do not lose beneficial features, do not burn and are evenly fried or stewed. But in order to maintain these qualities for many years, you need to properly care for the ceramic frying pan. What to do after buying a ceramic frying pan? Before using the ceramic frying pan for the first time, it must be washed in warm water with a mild detergent and wipe with a dry cloth. To improve its non-stick properties and protect the ceramic coating, pour vegetable oil or fat on the surface and heat it over a fire for several minutes. After that, wipe the coating again with a soft cloth, now you can start using it. Before these manipulations, read the instructions for the pan, it will say exactly how long it takes to harden it. Caring for a ceramic pan Ceramic coating is very fragile and sensitive to various influences, so it must be properly looked after. Wash the pan only with soft sponges and safe detergents. Do not use steel brushes, nylon sponges and abrasive cleaners, never wash off grease citric acid, soda or chlorine. If the surface is not greasy, you can simply rinse it with water. Wash the pan in warm water, as it does not tolerate temperature changes. If there is a lot of grease on the ceramic surface, you can put a little vinegar on the sponge. After washing, wipe the pan with a soft towel. During storage, do not place other utensils on the surface of the pan. Due to the fact that the ceramic coating is sensitive to temperature changes, food cannot be defrosted on it. If you want to fry frozen meatballs or stew vegetables, first defrost them at room temperature or in the microwave. Then heat the pan over low heat, only after that you can start cooking. Do not cook on very high heat, ceramics do not like high temperatures. The burner must not be larger diameter frying pan so that the flame does not reach the side walls. If there are no scratches on the coating, then the food will not burn, and less oil can be used. After cooking, do not rearrange the pan on a cold surface. When cooking, use only cutlery made of soft, non-scratching materials - silicone, bamboo or wooden spatulas. Do not transfer food from the pan with steel spoons or forks to avoid scratching the surface.

Olga Nikitina

Reading time: 7 minutes

A A

An indispensable attribute that is in every home in any kitchen is a frying pan. At first it was made of cast iron, then Teflon pans appeared. Now ceramic pans have become popular.

Is it worth paying attention and making your choice in favor of a frying pan with a ceramic coating, and how to choose right ceramic frying pan?

Myths and truth about a ceramic pan, the pros and cons of a ceramic pan

"Ceramic-coated pans are just as unsafe for health as Teflon pans."
It is a myth. If the harmful effect on the body of Teflon (with significant heating it releases toxins) has already been proven, then in a ceramic frying pan everything is different. The composition of the non-stick coating of a ceramic pan does not contain polytetrafluoroethylene, and this plastic is present in Teflon pans; the production does not use perfluorooctanoic acid, which is toxic and carcinogenic. The ceramic coating of the pan, which prevents burning, consists of natural components: clay, stone, sand, therefore it is considered an environmentally friendly dishware for human health.
“It is possible to cook almost oil-free food in a ceramic-coated pan.” This is a proven fact. In a ceramic frying pan, it is very good to cook dishes without adding fats and oils, which is in line with the rules of a healthy and dietary diet. In a ceramic-coated frying pan, it is good to cook lunches and dinners for the whole family.
“With each heating, the organic substituents that make oil-free cooking possible evaporate and the non-stick effect disappears.” . It is a myth. A high-quality ceramic frying pan does not lose its properties over time - if, of course, it is properly looked after.

Consider the strengths and weak sides ceramic frying pan.

Pros of a ceramic pan

Washable in dishwasher;
It is allowed to wash with detergents;
It is possible to use metal blades, devices;
Dense structure (the surface of the frying pan has almost no pores), which avoids many scratches and damages, i.e. frying pans with a ceramic coating are resistant to wear;
Ceramics can be painted in different colors, so it is possible to choose a frying pan in the one you like. color palette, rather than buying it in the usual black tone.

Cons of ceramic coated pans

It deteriorates from sudden changes in temperature (it is forbidden to put a heated pan under a stream of cold water);
It becomes unusable from prolonged soaking;
Not suitable for induction cookers And hobs, because for such burners, dishes are used where there is a metal magnetic bottom, and in such pans it is made of ceramics.
The high cost of ceramic pans (when compared with Teflon).

If you already buy pans with a ceramic coating, then opt for famous trademarks who guarantee their products.

5 secrets to choosing the right ceramic pan - how to choose the right ceramic pan?

And yet - how to choose the right ceramic frying pan?

Check out the manufacturing companies and their official representatives in your region.
Explore our range of ceramic coated pans carefully study their characteristics.
Find out the price limits for this product Read consumer reviews.
Ceramic coated pans are made from cast iron, steel or cast aluminum . Each case has its own nuances. If you choose a cast iron pan, it will last a very long time, but you need to consider that such a pan heats up slowly and is suitable for products that require long heat treatment. And for fast food, for example, pancakes or chops, pans based on steel and aluminum are perfect. When choosing between cast and stamped ceramic pans, it is better to opt for cast ones, because. they are more durable and better quality.
Focus on bottom thickness. The service life of a ceramic frying pan depends on this indicator. If the thickness is less than 4 mm, then it will deform very soon and will be unsuitable for cooking. If it significantly exceeds 4mm, then, accordingly, it will weigh much more. The choice is yours.

Do not forget that even a super-quality ceramic frying pan requires appropriate care . In order for it to serve you "faithfully" for many years, follow the rules for its maintenance specified in the instructions.

If your choice of a ceramic-coated frying pan is successful (you will purchase a branded quality frying pan), and you will comply with all the rules for its use, then your purchase - safe, durable and reliable ceramic frying pan - will delight you, and cooking on it will be only a pleasure!

If you liked our article and have thoughts about it, please share with us! It is very important for us to know your opinion!

An indispensable attribute that is in every home in any kitchen is a frying pan. At first it was made of cast iron, then Teflon pans appeared. Now ceramic pans have become popular.

Is it worth paying attention and making your choice in favor of a frying pan with a ceramic coating, and How to choose the right ceramic frying pan?

Myths and truth about a ceramic pan, the pros and cons of a ceramic pan

"Ceramic-coated pans are just as unsafe for health as Teflon pans."
It is a myth. If the harmful effect on the body of Teflon (with significant heating it releases toxins) has already been proven, then in a ceramic frying pan everything is different. The composition of the non-stick coating of a ceramic pan does not contain polytetrafluoroethylene, and this plastic is present in Teflon pans; the production does not use perfluorooctanoic acid, which is toxic and carcinogenic. The ceramic coating of the pan, which prevents burning, consists of natural components: clay, stone, sand, therefore it is considered an environmentally friendly dishware for human health.
“It is possible to cook almost oil-free food in a ceramic-coated pan.” This is a proven fact. In a ceramic frying pan, it is very good to cook dishes without adding fats and oils, which is in line with the rules of a healthy and dietary diet. The ceramic-coated pan is great for preparing healthy breakfasts, lunches and dinners for the whole family.
“With each heating, the organic substituents that make oil-free cooking possible evaporate and the non-stick effect disappears.” It is a myth. A high-quality ceramic frying pan does not lose its properties over time - if, of course, it is properly looked after.

Consider the strengths and weaknesses of a ceramic pan.

Pros of a ceramic pan

Dishwasher safe;
It is allowed to wash with detergents;
It is possible to use metal blades, devices;
Dense structure (the surface of the frying pan has almost no pores), which avoids many scratches and damages, i.e. frying pans with a ceramic coating are resistant to wear;
Ceramics can be painted in different colors, so it is possible to choose a frying pan in the color palette you like, and not buy it in the usual black tone.

Cons of ceramic coated pans

It deteriorates from sudden changes in temperature (it is forbidden to put a heated pan under a stream of cold water);
It becomes unusable from prolonged soaking;
Not suitable for induction cookers and hobs as for such burners, dishes are used where there is a metal magnetic bottom, and in such pans it is made of ceramics.
The high cost of ceramic pans (when compared with Teflon).

If you already buy pans with a ceramic coating, then opt for well-known brands that give a guarantee on their products.

5 secrets to choosing the right ceramic pan - how to choose the right ceramic pan?

And yet - how to choose the right ceramic frying pan?

Check out the manufacturing companies and their official representatives in your region.
Explore our range of ceramic coated pans carefully study their characteristics.
Find out the price limits for this product Read consumer reviews.
Ceramic coated pans are made from cast iron, steel or cast aluminum. Each case has its own nuances. If you choose a cast iron pan, it will last a very long time, but you need to consider that such a pan heats up slowly and is suitable for products that require long heat treatment. And for quick cooking, for example, pancakes or chops, pans based on steel and aluminum are perfect. When choosing between cast and stamped ceramic pans, it is better to opt for cast ones, because. they are more durable and better quality.
Focus on bottom thickness. The service life of a ceramic frying pan depends on this indicator. If the thickness is less than 4 mm, then it will deform very soon and will be unsuitable for cooking. If it significantly exceeds 4mm, then, accordingly, it will weigh much more. The choice is yours.

The service life of non-stick cookware depends on care. Learn how to use a ceramic coated pan right after you buy it.

Compliance with all the nuances of storage and rules of use significantly increases the duration of operation. Remember that damage to the coating negates all the benefits colorfully painted in advertising.

First use after purchase

If you have not yet bought this practical frying pan, taking into account the type, shape, bottom thickness, manufacturer and other nuances.

After purchasing a ceramic frying pan, prepare it for the first cooking:

Rinse thoroughly with a sponge and non-alkali detergent under warm water.
Dry with a soft kitchen towel.
Put on the stove and turn on low heat.
Put a few tablespoons of rock salt (this is necessary to completely remove moisture).
Warm the salt for a couple of minutes and remove.
Pour in a small amount of refined vegetable oil.
Spread the oil thoroughly throughout inner surface pans.
After a minute, remove the pan from the heat and let it cool.
Remove excess grease from the surface with a dry paper towel.

It is not recommended to use a dishwasher for washing, even if the manufacturer indicated this possibility on the packaging. When washing in the machine, you must set a low temperature and check the detergent for lack of alkalis in the composition.

Now the ceramic frying pan can be used, observing general rules and manufacturer's recommendations.

Care and storage

Ceramic coating is more wear-resistant and durable than Teflon. However, the oxide film on the surface can be damaged by improper care or storage. To avoid this, it is enough to follow simple rules:

choose detergentswithout abrasives, alkalis, acids or their compounds in the composition.
Use only soft foam or fabric sponges.
Always carefully remove excess moisture from the surface of the pan before storing it or placing it on the stove.
Wipe with soft, absorbent kitchen towels.
Washing water should not exceed forty degrees Celsius.
Give preference manual way washing.
Always check set temperature water when using dishwashers.
In the absence of contamination, it is recommended to simply remove excess fat from the surface using soft wipes or paper towels . This will significantly increase the duration of operation. Since ceramics "does not like" moisture.
If washing cannot be avoided, it is better to take plain warm water with the addition of a small amount of vinegar solution instead of detergents.

If during storage you fold one dish into another, then be sure to line the ceramic pan on both sides with soft cloth or multilayer paper napkins. So you and away excess moisture get rid of, and prevent possible chips or scratches.

Temperature regime

Ceramic-coated pans can withstand very high temperatures, up to 450 degrees Celsius. But at the same time they are very negatively react to sudden temperature changes:

do not put a cold pan on a hot stove;
let the food from the refrigerator reach room temperature before you start frying or reheating them;
do not leave an empty pan on the stove to heat;
do not send dishes under cold water immediately after cooking;
if the spraying is applied by rolling, and not by casting, then it is categorically not recommended to cook anything on high heat for a long time.

What dishes are ceramic dishes suitable for?

Ceramic frying pans, thanks to the production technology, are distinguished by high thermal conductivity. Therefore, they are ideal low and medium temperatures. Plus, such dishes are distinguished by their “dislike” to excess moisture. All these features make ceramic-coated pans ideal for cooking some foods and not at all suitable for others.

What can be cooked

First of all, it is a dietary and healthy food that does not need in large numbers fat or high temperatures ah when cooking. Feel free to use a ceramic-coated pan to cook:

omelets;
scrambled eggs;
pancakes;
stewed and passivated vegetables;
cutlets and meatballs;
fried and stewed poultry;
stewed pork or beef;
meat and vegetable stews;
fish dishes;
sauces;
frying for soups and cereals.

Ceramic dishes can be used for heating. However, products need to be stand outside the refrigerator and reach room temperature. Cast iron pans can also be used to cook meat and fish steaks, since they require a short frying over high heat.

Do not use ceramic pans for cooking dishes that require prolonged exposure to high temperatures. These include:

meat, fish and vegetable dishes with long frying at high temperature;
pancakes;
dishes in which products are sent to the fire in a cold state;
steaks (for frying pans coated with a rolling method).

Operating rules

Some simple tips, which will help you figure out how to properly use a pan with a non-stick ceramic coating:

Be sure to complete all necessary actions after the purchase.
Read the manufacturer's instructions carefully.
Despite the presence of non-stick coating, add at least minimal amount vegetable fat when frying.
Make sure that the diameter of the bottom is not smaller than the diameter of the burner to avoid damage to the ceramics.
The fire should not touch the side walls, otherwise they may change color (microcracks on the surface are also possible).
Observe temperature regime and don't let it fluctuate.
If multiple burners are running at the same time, use cloth or silicone oven mitts before touching the handle to avoid burns.
Avoid metal spatulas or any other metal utensils for stirring or turning food while cooking.
Do not use ceramics for cooking non-recommended dishes.
Follow all care and storage instructions, including manufacturer's instructions.

Improper storage or outright neglect of the rules for using ceramic-coated frying pans significantly reduces their service life. This is especially true for models with pressed coating.

See that the house is in order, and the dishes serve for a long time and are safe.

Many people are increasingly choosing ceramic-coated pans because of their ease of care. A distinctive feature of such dishes is that when cooking, the products will not burn, they will retain their juiciness, practically without losing minerals and vitamins during cooking. The variety of colors of the ceramic coating allows you to choose not only useful dishes, but also a beautiful frying pan.
To extend the life of such a frying pan, the only condition is to observe some nuances during the first use. When first used, to improve the non-stick properties of a ceramic coated pan, wash it in warm soapy water and dry it with a soft towel. Next, the surface of the pan is greased or vegetable oil and tempered in the fire, and then lightly rubbed. Before doing this, it is worth reading the attached instructions for the pan.
When it comes to cleaning ceramic-coated pans, you need to be careful. It can be washed in the dishwasher and use detergents. However, in most cases, this is not worth doing, because pollution resistant. Although it is possible, nevertheless, washing in the dishwasher is absolutely undesirable, so it is better to wash it by hand. But do not use chlorine, products containing alkalis or acids, hard sponges and abrasive cleaners.

When you cook in a ceramic-coated pan, you use less oil than, for example, cast iron pan. You should not flatter yourself, because non-stick coating- not a panacea for burning, because even something can burn on it. This coating protects the pan from sticking to the burnt food, but does not counteract the burning of food. And all this means that you should definitely cook with the addition of oil or fat.
Pans that have a ceramic coating have certain disadvantages. For such pans, sudden changes in temperature are a death sentence, so do not be zealous when pouring cold dough into a hot pan. At first glance, you will not see this, but later microcracks form there. Another disadvantage of such a pan will be its price. A Teflon-coated pan is a more economical choice than .
If you want to prevent the appearance of microcracks, sudden temperature changes should be avoided. For example, to cook something out of the refrigerator, take cold food out 15 minutes before cooking to warm it up a bit. Bamboo, wood, nylon, or silicone utensils should be used when cooking, but metal utensils are not recommended. The ceramic coating, although durable, is nevertheless not worth the risk. The flame should not be too strong so as not to lick the sides of the pan.
An empty pan should not stand on fire for a long time. When finished using, wash the pan with a soft sponge in warm water. Follow the rules of use, and your ceramic-coated pan will serve you faithfully for a long time.