Ceramic Pans And Oil: What's The Deal?

Ceramic pans are a popular alternative to traditional non-stick pans. They are coated with a naturally-derived, water- and oil-resistant coating on top of a metal base, usually stainless steel or aluminium. The pros of ceramic pans are similar to those of traditional non-stick pans – they are easy to clean and require less oil or butter to prevent food from sticking. However, ceramic pans have a shorter lifespan than other pans and are more fragile, so they can be susceptible to scratches and other forms of wear and tear. When cooking with a ceramic pan, it is recommended to use low to medium heat and a small amount of oil or butter.

Ceramic pans only need a small amount of oil

Ceramic pans are a safer, non-stick alternative to traditional non-stick pans. They are coated with a naturally-derived, water- and oil-resistant coating on top of a metal base. This coating is designed to prevent the leaching of chemicals into food and is considered safe.

It's important to note that not all oils are suitable for ceramic pans. Virgin olive oil, for example, cannot withstand high heat and will leave a thin carbonized layer on the surface. High-smoke-point oils are recommended for high-heat cooking. Oils in spray form should also be avoided as they can cause build-up and burn quickly, creating a layer of carbonization on the pan.

To keep cooking oil to a minimum, you can use an oil mister filled with olive or vegetable oil, or simply dab a bit of oil on a paper towel and carefully wipe the cooking surface of the pan.

Preheat the pan before adding oil

Preheating a pan before adding oil is a contentious topic, with valid arguments on both sides. However, there are certain situations where preheating is necessary or preferable. Here are some reasons why you might want to preheat your pan before adding oil:

Preventing Fat Degradation

It is argued that adding oil to a preheated pan gives it less time to deteriorate. Heating oil for an extended period can cause it to break down, leading to flavour degradation and the release of toxic chemicals. However, this primarily occurs when oil is heated above its smoke point, the temperature at which it begins to smoke and decompose. Therefore, if you are cooking below the smoke point of your chosen oil, it doesn't really matter when you add the fat.

Preventing Food from Sticking

It is a common belief that adding oil to a preheated pan prevents food from sticking. However, this is not entirely accurate. The key factor is ensuring that the pan is hot enough when you add the food, regardless of whether the oil was added before or after preheating. A hot pan is necessary for searing or wok-frying, as it allows you to achieve the desired high temperatures without burning the oil.

Even Cooking

Some people believe that preheating a pan with oil can lead to uneven heating, as the oil pools at the sides, resulting in cooler edges and a hotter centre. However, this theory has been disputed, and it is generally agreed that the temperature of the pan, rather than whether it is preheated, is the critical factor in achieving even cooking.

Pan Type

The type of pan you are using can also influence your decision to preheat or not. For non-stick pans, it is generally recommended not to preheat an empty pan, as high dry heat can cause the non-stick coating to break down. Similarly, adding oil to a preheated enamelled pot can cause a thermal shock, potentially resulting in cracking. Therefore, it is advisable to avoid preheating these types of pans.

In summary, while there are valid arguments for both sides, the decision to preheat your pan before adding oil ultimately depends on various factors, including the type of pan, the temperature you are cooking at, and personal preference.

Avoid cooking sprays

Cooking sprays should be avoided when using ceramic pans. While convenient, they can leave a residue that is difficult to remove and may gradually degrade the non-stick coating. The residue is caused by the small spray droplets heating up quickly and carbonizing on the non-stick surface. This can be avoided by using regular oil instead of cooking sprays.

Cooking sprays contain lecithin, which can quickly build up and compromise the non-stick surface. Additionally, the emulsifiers in cooking sprays break down at lower temperatures, making them more susceptible to residue. This residue can be challenging to remove and may require the use of abrasive scouring pads or cleaning sprays that can damage the pan.

To prevent residue build-up and ensure the longevity of your ceramic pan, it is best to avoid cooking sprays and use a small amount of oil or butter instead. This will help to maintain the non-stick coating and keep your pan in excellent condition.

Use wooden, silicone, plastic or nylon utensils

Ceramic pans are a safer, non-stick alternative to traditional non-stick pans. They are designed to prevent the leaching of chemicals into food and require less oil to cook with. This makes them a healthier option.

To ensure your ceramic pans last a long time, it is important to use the correct utensils. Always use wooden, silicone, plastic, or nylon spoons and spatulas to cut food in the pan. Metal utensils have rough or sharp edges that may leave scratches and marks. Using these safer utensils will extend the life of your ceramic pans.

Wooden utensils are a great option as they are rigid yet malleable enough to not scratch or gouge the coating. They are also naturally occurring and widely available. However, wooden utensils require more maintenance than other materials. They cannot be put in the dishwasher or left wet and should be oiled occasionally to avoid cracking.

Silicone utensils are incredibly durable, heat-safe, and dishwasher-safe. They are super gentle on non-stick pans and can be used to flip food. However, they may not be ideal for flipping large pieces of meat and can be damaged by sharp knives.

Nylon utensils are rigid yet flexible and typically dishwasher-safe. They are also very affordable and come in a variety of shapes. While nylon won't typically leave deep scratches, it can leave scuffs and superficial scratches. It also has a low heat safety rating and may melt if exposed to heat for too long.

By using wooden, silicone, plastic, or nylon utensils, you can help extend the life of your ceramic pans and maintain their non-stick properties.

Avoid high heat

While ceramic pans have a higher heat resistance than traditional non-stick pans, they are still susceptible to damage from high temperatures. Prolonged exposure to high heat will cause the non-stick coating to break down, wear out, and discolour faster.

The non-stick coating on ceramic pans typically starts to break down at temperatures of 500°F (260°C) and above. However, it is recommended that you avoid cooking with high heat at all when using ceramic pans. This is because the non-stick properties of the pan will be diminished, and food is more likely to stick to the surface.

To prevent this, always use low to medium heat when cooking with ceramic pans. Preheat your pan on a low setting, and allow the oil to heat for a minute before adding food to the pan. Ceramics distribute heat effectively, so your food will cook quickly and evenly without the need for high heat.

Additionally, be sure to let your ceramic pan cool down completely before washing it. Drastic changes in temperature can also damage the non-stick coating, reducing its non-stick capabilities.

Frequently asked questions