How to Properly Take Care of your Ceramic-Coated Cookware

Ceramic coatings are inorganic, non-metallic film layers applied to hard materials to make them non-stick and resistant to scratching. Ceramic-coated cookware serves as a safer, non-stick alternative to traditional non-stick cookware. Many consumers prefer ceramic coatings to PTFE coatings due to the following reasons:

  1. Ceramic-coated cookware is considered safe and is designed to prevent the leaching of chemicals into food.
  2. Ceramic nonstick cookware helps to cook healthier meals due to the less oil we need to use.
  3. It has higher heat and scratch resistance than PTFE-based coatings.
  4. Ceramic nonstick cookware looks appealing and comes in a variety of bright colors.
  5. Ceramic-coated cookware is easy to clean.
  6. The food cooks evenly.
  7. It is versatile.

How to Use Ceramic-Coated Pans

You can use ceramic cookware in the oven, broiler, steamer oven, toaster oven, convection oven, microwave oven, and on the stovetop. You can also put it in the freezer and it is convenient for serving food.

Wash a Ceramic Pan Before the First Use

After removing all packaging materials and labels, wash the pan with warm soapy water and wipe with a paper towel, to remove dust particles and dirt from manufacturing and shipping. Your pan is ready to use after this initial washing.

Use Only Safe Utensils in Ceramic Nonstick Pans

Always use wooden, silicone, plastic, or nylon spoons and spatulas to cut food whilst it is in the pan. Metal utensils have rough or sharp edges that may leave scratches and marks. Using safe utensils helps extend the life of your ceramic pans.

using silicone spatula on ceramic pan

Add a Small Amount of Oil or Butter to a Ceramic Nonstick Pan

Use a tiny bit of oil or butter to lightly and evenly coat the interior surface each time you are cooking in the pan. Applying oil keeps foods from sticking and helps the coating last longer. Avoid using cooking sprays because they may cause build-up. The cooking sprays also may contain ingredients that are too harsh for most nonstick cookware. Also, avoid using virgin olive oil as it cannot withstand high heat and will leave a thin carbonized layer on the surface.

Use Low to Medium Heat

Most ceramic-coated nonstick cookware cannot withstand prolonged periods of high heat. Always use low or medium heat when cooking in ceramic nonstick pans or skillets. Preheat your pan on the lower setting and allow the oil to heat for a minute before you add the food to the pan. Ceramics distributes heat effectively, so foods are cooked quickly and evenly. High heat can cause food to stick and can discolor or damage the surface. Do not allow the pan to boil dry.

Don’t Immerse a Hot Ceramic Pan in Cold Water

Allow ceramic nonstick cookware to cool completely before washing. Drastic changes in temperature can damage the nonstick coating, so its non-stick capabilities will be reduced.

Don’t Drop Ceramic Pan

Don’t drop a ceramic pan or hit it on hard objects. Also make sure not to wrap or bend it, as such kinds of accidents may damage the ceramic coating, resulting in the loss of non-stick properties.

How to Clean Ceramic Frying Pans

Read the Manufacturer’s Instructions

Read the manufacturer’s instructions on how to care for your ceramic-coated cookware. Modern ceramic cookware is non-porous and has a very smooth surface which makes cleaning easier.

Always Hand Wash Ceramic-Coated Pans

Always allow the pan to cool down before cleaning. Clean your ceramic frying pan with warm soapy water and a soft sponge or dishcloth. To remove burnt food, soak the pan in hot water for 30 minutes before washing. This will make cleaning easier.
Thoroughly clean the pan inside and outside after every use to remove all residues and prevent build-up and discoloration. For best results use a soft cloth, sponge, or plastic scrub to wash the pan. Avoid using steel wool, nylon scrubbing pads, or any abrasive cleaning products. Rinse well in warm water and dry the pan completely before storing it.

Deep Cleaning

Periodically use this deep cleaning method to remove the stains and maintain the beautiful appearance of your ceramic-coated cookware.
Soak the pan in hot, soapy water and wash with a sponge or nonabrasive pad. Sprinkle a good amount of baking soda into the desired areas and let sit for 15-20 minutes. Then, lightly scrub the pan in circular motions, using a plastic dish brush until the stains are lifted. Rinse the pan under warm water and dry it with a clean towel.

Baking Soda is Awesome for Cleaning – Video


Generally, ceramic cookware doesn’t require seasoning. However, some products come with the instruction to season the cookware prior to first use and to re-season it about twice a year to revitalize the ceramic non-stick surface.

Make sure to rinse and dry your cookware before seasoning. Use a soft kitchen paper to lightly rub one tablespoon of vegetable cooking oil (grapeseed oil, canola oil, and peanut oil are good options) onto the cooking surface. If your cookware is oven-safe, you can either use the oven or stovetop to heat it up. Heat the stovetop at medium heat or preheat the oven to 250 degrees Fahrenheit, and heat the pan for about 3 minutes.

Remove the pan from the heat source and let it cool down.

Wipe away the excess oil with a soft towel or cloth.

Repeat this revitalizing treatment at least once every six months.

Proper Storage of Ceramic Pans

Always ensure your cookware is clean before storage. Store your ceramic frying pans carefully separated from other cookware, especially from other ceramic cookware. Direct ceramic-to-ceramic contact can damage the surface. Other types of cookware stacked in the ceramic pan can also cause scratches in the finish.

When nesting ceramic nonstick pans, include a paper napkin between stacked pans to avoid scratching the coating. There are also soft, spongy pot and pan protectors available to buy to keep your nested pans scratch-free.

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43 thoughts on “How to Properly Take Care of your Ceramic-Coated Cookware”

  1. Thanks for the information on how to take care of my ceramic coated cookware. I am definitely guilty of rinsing my hot pans under cold water to cool them down after use. I’ll be sure not to do this with my ceramic lined cookware to avoid damaging the nonstick coating! Great tip.

    • Number 5 is not true. Cleaning Advantium ceramic coated cookware is nearly impossible. GE’s official statement on cleaning is “use only warm sudsy water.” Total nonsense, as any person who has ever cleaned anything, can attest. I want to watch some GE executive clean one of their ceramic coated trays with “only warm sudsy water” after I cook a chicken, or a steak, or a hot dog, or a pizza, or pretty much anything on one.

    • Leaving a ceramic pan empty on the burner or some foods like curry or tomato could result in staining the pan. You can easily remove those stains using baking soda as it is described in this article.

    • Ceramic pans may lose their non-stick property over time. This won’t affect the safety and they can be used as regular pans. However, if protective coating is cracked this may result in leaching of metals into food. You should consider replacing damaged ceramic pans, if you are concerned about food safety.

  2. Very helpful info. I am excited to use the first new cookware I ever had, and I’m 66 years old! Hope it’s as great as it sounds.

    • Look near instant pot displays. Not sure if size would be compatible but they have silicon steamers for the instant pot that might work for you

    • Boiling water can reach 212’F which won’t hurt your ceramic coated pan, even in a high-temperature setting. Make sure to put the pan on the stove with the water in, and don’t let it boil completely dry, which would expose your pan to higher heat.

  3. So is there a way of cleaning that thin carbonized layer from these pans? I think I’ve now ruined my second pan because of this happening. I use only non-metal utensils, don’t fry on high heat, use a non-scratch pad for cleaning and have had chips, scratches, and nonstick properties gone. I will never buy this kind of pans again. Thanks.

  4. Pingback: How To Clean Ceramic Skillets - Kitchen Tools & Small Appliance Reviews
    • I would use a little vegetable oil or butter. Aerosol cooking sprays are not recommended, as these tend to build up on the cooking surface.

  5. I lost my instructions on how to season or cure ceramic pans after many uses. Do you coat pan with thin layer of oil and put in oven at how many degrees and for how long? And how often?

  6. Just came across this via Google. Thanks for the tips.

    I have two large ceramic pans, one currently in use, and one in storage as a backup (I bought them on close-out). The one I’m currently using is discolored, and I’m looking for ways of cleaning it up and restoring the non-stick. Probably my own fault based on what I’m reading.

    I tend to use higher than medium heat for frying potatoes. I’ll have to start cooking them slower. 🙂

    You recommend vegetable oil, but I only use that when frying taco shells. Otherwise, I use olive oil. Will that make any difference?


    • It’s a bad idea to subject potatoes to high heat: above 120˚C/ 240˚F they produce acrylamide, a carcinogen. Since I learned that a few years ago, we have eaten our potatoes only boiled; no more roasted, fried, or baked potatoes, no more home fries, no more hash browns, no more pommes frites (sigh). Also, a few months ago I learned, after years of eating it five or six days a week, that all rice comes loaded with arsenic. Arsenic? Yikes. And there’s even more in brown rice. Also more in Texas and Louisiana rice and a little less in Indian and Pakistani rice. Is arsenic why I have peripheral neuropathy? Neurologist: dunno, maybe. So no more rice for us, no more risotto, and it’s noodles-only at Chinese, Indian and Vietnamese restaurants.

  7. I bought 2 german ones Zwilling and cannot use them. $ 175 down the drain. whatever I cook sticks. I use little oil = lots of oil, seasoned = whatever my eggs always stick. warm pans cold pans….. will not clean. cannot even fry hashbrowns. wont fry unless heat is up…. then it sticks and yes I use canola oils

  8. This article is of great help. I bought two ceramic pans last month and I absolutely love them. This article will help me in making them last longer now. Thanks a lot

  9. I love my set of two Green Pan skillets, 10-in & 12-in, that I purchased from Costco. They were fantastic for a while but then started sticking. I noticed a carbonized sticky layer forming and some staining. I went on Google and searched high and low for a solution to hopefully restore them. The baking soda paste worked fantastic and they are restored to new!! I’m not kidding! I just wet the pans, sprinkle some baking soda in them and mix into a paste. Then I use my non-scratch sponge and it works like magic! I can’t recommend it enough. I use it periodically when they start to feel sticky. TIP: “Never, never” use (so-called) “Non-stick Cooking Spray” on Ceramic OR Teflon non-stick pans. They have Lecithin in them which quickly builds up a “sticky coating” and defeats the non-stick surface. You can get some of it off of Ceramic w/baking soda but can’t use that on Teflon, just have to ditch them. Making up your own oil spray bottle is fine, just don’t use the store bought Non-Stick Cooking Sprays. Now go make those Ceramic pans like new again!!

  10. Tyvm! This is the exact info i duckduckgo’ed.

    I recently aquired an 8in after my cousin passed away n his children didnt want any of his belongings.

    Im looking forward to using this pan with these awesome instructions!

  11. Tthanks, I’m going to go try the baking soda method to clean mine right now! I have not been able to make an omelet in many months. My guess is it is not included in the instructions that come with the pans, because they don’t want to admit their wonderful “non-stick” pans don’t stay “non-stick”. (I’ll know soon enough.)


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