Use and care of ceramic coated pans. How to care for a ceramic pan

frying pan with ceramic coating with its appearance has changed the idea of housewives and cooks about cooking. By choosing the right dishes with such a coating, you get a durable and easy-to-use thing. Extends the life and care of the frying pan.

Ceramic coated frying pan - pros and cons

In many ways, the impression of using ceramic-coated cookware depends on the correct operation, the choice of a quality model. right size. As for the pros and cons of a ceramic frying pan, manufacturers promise:

The ability to wash the pan in.
It is safe to use aggressive cleaners.
Coating density in quality utensils provides resistance to mechanical damage, therefore, scratches and chips appear only under the condition of a thin layer of ceramics or improper operation.
A pleasant moment for every housewife will be the availability of a choice of dishes in different color solutions. The pan does not have to be black or dark gray color, you can paint it in bright green and orange-red shades.

All the disadvantages of ceramic coating are manifested due to neglect of the rules of use or savings when buying:

Ceramics does not tolerate temperature changes.
Soaking the dishes in this case will make cleaning easier, but will significantly reduce the operating time.
Not all pans can be used on.
The price of the issue, subject to a quality purchase, is much higher compared to Teflon or an ordinary cast-iron frying pan.

How to choose a ceramic coated pan?

Buying dishes is always accompanied by a number of compromises and comparisons. Ceramics is no exception, because even the most durable and durable coatings justify their price if they are chosen correctly. Before choosing ceramic frying pan Let's look at the main criteria:

The notion that a brand name adds weight to value is often true. But there is another side to the coin: some of them give a warranty period for their products, which cannot be said about dishes from an unknown seller with dubious coverage.
Good dishes cannot be thin-walled. This is a compromise between durability and weight of the product. In order for the pan to serve for a long time, its wall thickness should be about 4 mm, and this is already a weight of about 3 kg.
The ceramic coating will last a long time if there is enough of it. Unscrupulous sellers make pans coated with ceramics, and after a short time it becomes unusable.

How to use a ceramic coated frying pan?

When you bring your new ceramic-coated pan into the kitchen, you need to prepare it for use, in the future, follow a few simple rules:

Before using a ceramic frying pan, it should be washed in warm water with soap and wiped dry with a soft cloth. Next, the surface is lubricated with grease or vegetable oil. This will improve the non-stick properties.
The second step is hardening the pan for a short time. The method for cast iron will do: pour a little salt, heat it for a while. Salt will draw out the remaining moisture from the ceramics. It remains only to lightly wipe the surface with a cloth with oil.
Further, during operation, the main guarantor of a long service life remains the correct cleaning of dishes. You can wash it in the dishwasher, but many advise only to wipe the ceramic and not to wet it unnecessarily.
After cooking, dip the pan in cold water unacceptable, because this is a direct path to cracking.
The coating ensures that food does not stick to the bottom during cooking, but does not prevent food from burning. Therefore, a small amount of fat and correct mode cooking is required.
The size of the bottom of the cookware and the diameter of the burner must match. The flame must not be allowed to capture the side parts. It is not recommended to heat the pan without food.
The price of good dishes is high, so it is worth spending money on wooden and plastic spatulas. A frying pan with a ceramic coating is not afraid of mechanical damage, but a careful attitude to the coating will extend the service life at times.

Cast iron frying pan with ceramic coating

The combination of cast iron base and ceramic coating has some peculiarities. The thermal conductivity of materials will not give strong heating, therefore, in such dishes you can cook foods that require long-term heat treatment. It will be difficult to get a brown crust. However, a cast pan with a ceramic coating made of cast iron, even after damage to the top layer, will remain operational - the food will not start to burn in it.

Aluminum frying pan with ceramic coating

When Aluminium alloy poured into a special form, it turns out cast dishes. The lateral part of it has a large thickness and special sides - all this prolongs the service life and increases resistance to mechanical and thermal damage. Aluminum heats up quickly, which reduces cooking time, food does not acquire a characteristic metallic taste. good frying pan with a ceramic coating and reinforced sides, it does not deform, it is suitable for cooking all types of products.

Ceramic pancake pan

With the advent of pancake pans, some housewives managed to try all the available options on the market, while others use the utensils available in the kitchen arsenal. The growth in demand for specialized cookware proves the justification for the purchase. Ceramic non-stick frying pan successfully holds the palm due to its advantages:

The coating absorbs grease, and there is no need to constantly add oil. It is necessary to distribute it once on the surface of the pan, then pour the dough.
Good thermal conductivity provides fast heating and its uniform distribution.
The purchase must be made in a specialized store. In order not to purchase a fake with enamel instead of ceramics.

Ceramic frying pan for induction cooker

The fundamental difference between such cookware lies in its three-layer design: a high-quality ceramic frying pan is made of stainless steel, aluminum with high thermal conductivity is inside, and a ceramic layer goes on top. All this speeds up the cooking time at times, prevents the products from sticking and simplifies the task for the cook. The diameter of the bottom of such a frying pan cannot be less than 12 cm, because otherwise it will not heat up.

Rating of ceramic coated pans

Saving on the name of the manufacturer can turn into an unpleasant surprise in the form of quick chips and cracks on the coating. To avoid this, you can refer to the list of the best manufacturers:

Among the best firms, offering a ceramic pan made of cast iron, the quality was confirmed by the French company Staub, the Belgian Berghoff, the Spanish CALVE.
Woll, Fissler and Tefal ceramic-coated pans for induction cookers will please you with good quality.

How to clean a ceramic pan?

If you cook according to the rules, cleaning as such is not needed. Many housewives simply wipe the pan after cooking with a clean napkin. It is advisable to immediately after frying and cooling the ceramics, rinse it under warm running water and wipe dry. Burnt spots are recommended to be cleaned with alcohol, there is a technique with heating water and detergent right in the pan. It is important not to allow burnt spots to dry out too much, since cleaning a ceramic pan with abrasive products and brushes is only allowed as a last resort.

IN Lately dishes, and in particular - frying pans with a ceramic coating are quite popular due to such advantages as high non-stick properties, environmental Safety, practicality of use, as well as visual appeal. However, in order to extend the life of such an item kitchen utensils, you should know and follow the basic rules for caring for him.

After the purchase

Immediately after purchasing a new non-stick frying pan with ceramic coating should be washed with warm soapy water, and then dried well with a dry towel. When loading such dishes into the machine, you should install minimum temperature to keep the oxide film. But it is preferable to wash ceramics by hand.

Before use, grease the inside of the pan with vegetable oil and heat it over a fire for a minute - such a simple operation will help improve the non-stick properties of the dishes. It is important not to overheat, as as a result of prolonged heat exposure, the coating can be severely damaged.

In addition, do not forget to carefully study the instructions that come with the ceramic coated frying pan - it contains basic rules for use and care.

In use

First of all, you should take care of your own safety, because during the cooking process the dishes will get very hot, which also applies to the handles. Therefore, either get a pan with removable handle, or use kitchen gloves and silicone potholders.

Despite the fact that the ceramic coating is resistant to mechanical damage, it is better to use plastic, wooden or silicone spatulas to ensure the safety of the product.

Ceramic-coated pans should not be subjected to sudden temperature changes. This means that such dishes should be washed only after it has completely cooled down, and the food should be started to fry, having previously held it on the table for 15 minutes.

A few important rules

There are also a number of very important nuances to be guided by so that your dishes last as long as possible:

The diameter of the burner must be smaller than the diameter of the bottom of the pan.
The cooking temperature should not be too high, as ceramics are excellent heat conductors.
You should not make a "thermal shock", for example, put a pan with food taken out of the refrigerator immediately on the fire - it must first be heated to room temperature.

By following all these simple rules, ceramic-coated frying pans will delight you with delicious and perfectly cooked food, as well as aesthetic appearance for many years!

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.

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What to do after buying a ceramic frying pan?

Before using the ceramic frying pan for the first time, it should be washed in warm water with a mild detergent and wiped 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.

The ceramic frying pan can be washed in the dishwasher, but only on a gentle cycle.

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.

Do not leave an empty pan on the fire for a long time, otherwise a tasteless burnt crust may appear on the food later.

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.

The ceramic frying pan must not be used on an induction hob or hob.

How to care for a ceramic pan

Before using a brand new pan, be sure to wash it with warm, soapy water and dry it thoroughly with a soft, dry towel. If you prefer dishwasher, - please, really, set the minimum temperature in it so as not to immediately damage the oxide film of your new thing. I only wash the pan with my hands, it's more reliable and efficient!

Before first use

You can't wait to try out your successful frying pan selection? Do not hurry! Before cooking for the first time frying pan with ceramic coating a small amount of vegetable oil should be applied to its inner surface with a thin layer and hardened over a fire, which will significantly improve the non-stick properties of your future frying pan assistant. I want to note that the information presented in the instructions is sometimes very important, so do not be lazy and carefully study it.

So, the pan is ready to use! Frying pan with ceramic coating It has handles that do not get hot when cooking. However, this can happen if they are placed directly over an open flame or when cooking for a very long time - be careful until you get used to the behavior of the pan, use oven mitts and gloves to avoid burns.

ceramic coating very delicate, so the use of metal kitchen utensils is strictly contraindicated, which can scratch the pan. But bamboo, nylon, silicone, or, like my kitchen ones, wooden sticks and spatulas - just right.

Daily care

Buy a frying pan- that's half the battle! It is also necessary to follow the rules for both care and preparation of the food itself for cooking. And when working with ceramics, there is a very important thing to do correctly - to prevent a sharp temperature drop! In order to avoid this very difference, I advise you to get necessary products at least 15 minutes before they hit the pan. When the food is already a little “warmed up”, the pan should be greased with a couple of drops of oil. And, of course, do not forget about such frequent splash burns - use a lid!

I would also like to note a number of features associated specifically with the burner. Never leave an empty pan on fire! If the pan has warmed up to the right temperature, you should not overexpose it empty again - this will help to avoid an oily burnt crust on food. Very important condition proper cooking on frying pan with ceramic is the diameter of the burner, which in this situation should not exceed the size of the bottom of the pan. I also advise you to watch the flame. If the fire burns the sides of the pan, its surface may become discolored and, of course, the handle will be damaged. For any cooking, I use medium heat; only for heating food, slow boiling or stewing - low. High temperatures are categorically prohibited, and I myself beware of them, to be honest!

After cooking, the pan, of course, should be washed. Such a pan is washed only with a soft sponge - no steel shavings and nylon. Not suitable for care frying pan with ceramic coating and abrasive cleaners, chlorine and citric acid. Wash the pan in warm water, then dry with a towel. If you, like me, are afraid of damaging the ceramic, all the grease from the surface of the pan can easily be removed with a small amount of white vinegar added to the wash water. And in general, in such sensitive cases, you should contact safe detergents. After this procedure, you need to rinse the pan more thoroughly than usual. That's all wisdom! Agree frying pan selection with ceramic coating lived up to your expectations? And when all the above tips become a habit, you will remember with a smile the time when you decided buy a frying pan with ceramics - safe, reliable and environmentally friendly!

Non-stick cookware quickly gained popularity among housewives, because there is nothing more annoying in the kitchen than burnt food. That's just the most popular coating - Teflon - was not harmless to health.

A more modern alternative to Teflon is ceramic-coated cookware.

In recent years, ceramic-coated cookware has enjoyed great success. This is explained by the fact that she:

has excellent non-stick properties;
environmentally friendly, and therefore safe;
practical to use;
attractive in appearance.

Ceramic-coated cookware must be washed with warm soapy water before use and then thoroughly dried with a dry towel.

As for the pan, before starting cooking, you should grease its inner surface with a small amount of vegetable oil and heat it over a fire, no more than a minute! This will greatly improve its non-stick properties.

Each product usually comes with detailed instructions, which indicates how to care for ceramic dishes. Do not be too lazy to study it in detail in order to avoid undesirable consequences. Especially if this is your first purchase.

Despite the fact that the ceramic coating is quite resistant to mechanical damage, it is better to use not metal, but wooden or silicone spatulas.

Do not expose ceramic dishes to sudden changes in temperature. This means that it is better to get the products out of the refrigerator 15 minutes before cooking. And wash the dishes themselves only after they have completely cooled down.

It is forbidden to overheat dishes. That is, you can not leave empty dishes without food on the stove. In this case, the cookware loses its non-stick properties very quickly.

The diameter of the burner must not exceed the size of the bottom of the cookware.

When cooking, it is better to use a not very high temperature. Ceramic is a very good conductor of temperature, so it is recommended to use a moderate temperature when cooking.

Such pans are afraid of sudden changes in temperature (say, if you pour cold dough into a hot pan).

At first it may not be noticeable, but over time, microcracks may begin to form in the coating. Also, ceramic pans are highly undesirable to wash in the dishwasher.

If you have an induction hob or hob, a ceramic frying pan will not suit you: for cooking on induction hotplates you need special dishes with a metal magnetic bottom. The exception is Tefal's new line of Ceramic Control ceramic-coated cookware. This series of cookware is designed specifically for induction cookers.

After using a ceramic-coated pan, wash it with a soft sponge in warm water and a safe detergent. Do not use abrasive cleaners, hard sponges, products containing acids or alkalis, chlorine.

Don't overcook fatty foods. It can leave small spots on the surface. To remove them, soak the pan in warm water with liquid detergent and then wash with a soft sponge.

If the stains don't come out, heat up a pan with a little vinegar and then clean as usual. In the presence of unwashed stains, it is not recommended to use dishes.

Wash in the dishwasher only on low temperature (50° or ECO) with a minimum amount of detergent. If the dishwasher is used frequently and incorrectly, the non-stick properties of the surface may be lost. The latter can also occur due to hard water and the use of abrasive cleaners.

Over time, stains or streaks may form on ceramic-coated cookware, which do not affect its consumer properties.

In order to reduce the likelihood of stains, it is enough to fill the bottom of the dish with a mixture of water and bleach in a ratio of 1: 1, leaving it for 1 hour. Then rinse gently warm water and liquid detergent, dry and grease with vegetable oil.

Remember that in order for the cookware to serve you for a long time, it is necessary to take care of it and use it correctly, since the product warranty covers only manufacturing defects.

Source

No housewife imagines her kitchen without a frying pan, because with its help it is easy to make delicious dishes. The choice of a frying pan must be approached thoughtfully. Ceramic-coated pans have become more and more popular in recent years. Products cooked in such dishes do not burn, remain juicy, do not lose useful vitamins and minerals. They differ in shape, color and size, which makes it possible to choose dishes to your taste. But, as you know, demand creates supply, and a huge amount of goods of not very high quality appears on sale. The question arises: how to choose a high-quality frying pan and take care of it? Choosing and caring for a ceramic-coated pan is not that difficult. In this article we will tell you all the nuances of this process.

Before you figure out how to care for a ceramic pan, let's look at what they are made of, what characteristics they are endowed with.

Important! Thermolon or ceramic composite is the material from which the pan cover is made. In this form, there is no perfluorooctanoic acid in the content, which, when heated, tends to release and deposit on food chemical substances. The material from which the product itself is made allows the pan to heat up evenly, to fry food well.

Pans are made from the following materials:

Cast aluminum - they are lightweight, not deformable, evenly heated. This type is the best to use.
Thin extruded aluminum - have a low price, which corresponds to the quality, the period of use. Such pans exist. different size, shapes and colors. Crockery has long term use.
Stainless steel - have the same characteristics as cast aluminum, but are much more expensive.

Important! Frying pans with a ceramic coating are endowed with wear-resistant, heat-resistant properties, thanks to which such dishes have a long service life.

When choosing, you should pay attention to such points:

Weight - the more it is, the better. This suggests that the walls and bottom are thick, so that the food will not stick, burn. When hit, such a frying pan will not be deformed, it will last a long time.
The material from which the product is made is necessarily thermolon. Because others are flawed. Cast iron will heat up for a long time, can change its shape when high temperatures Oh. Stainless steel contains nickel, which affects health negatively.
Coating. Ceramic - makes it possible to prepare healthy and tasty food. Teflon, for example, releases harmful substances, plus such a coating is very easily scratched.

Ceramic coated frying pans are endowed with many advantages, namely environmental friendliness, safety in use and design. But caring for a ceramic-coated pan has its own nuances:

After purchasing this cookware, before using it for the first time, wash it in warm water with soapy water, wipe dry with a soft towel.

Use oven mitts or a towel when using the pan to avoid burns.
Stir and spoon food out of the pan with kitchen utensils made from wood, bamboo, silicone, or nylon.

Important! Never use metal utensils as they easily scratch the surface.

Before cooking, take out the products that will be cooked in the pan at least 15 minutes before the start so that they warm up a little, because ceramic pans do not like a sharp temperature drop.
Pour in the oil first, then put the pan on the stove.
The diameter of the burner should be no larger than the diameter of the cookware so that the sides do not burn and the handle does not melt.

Important! Never use high heat when cooking - only medium or low.

Wash the ceramic-coated pan in warm water using a soft sponge. But it all depends on the degree of pollution:

If the food is burnt to the dishes, but the fat has not yet dried, fill it with warm water, leave it for a while to soften the burn. Then, using a soft sponge and gentle detergent, carefully remove dirt, rinse under water.
If soaking does not help, put a pan on a small fire with water and dishwashing detergent poured into it. After this procedure, you can easily get rid of pollution. Next, wipe the clean pan dry with a cloth, pour a couple of drops olive oil to the bottom. After that, rinse with water again, wipe dry with a soft towel.

Important! Never use for washing citric acid, chlorine and products in which they are present, as well as steel wool, nylon and hard sponges.

You can also use alcohol and oven cleaners. Moisten a sponge with them first and apply to contaminated areas. Rinse the skillet with warm water and dry.

Follow all the above tips on how to care for your ceramic frying pan and enjoy the cooking process. Also, these tips will help extend the life of this product. Buying a frying pan with such a coating is the right decision for you.

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 smeared with fat or vegetable oil and hardened over a 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 a non-stick coating is 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.

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 detergents without 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 instead detergents take plain warm water with the addition of a small amount of vinegar solution.

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;
Allow food in the refrigerator to reach room temperature before frying or reheating.
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 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.