Best Oils For Ceramic Pans: A Comprehensive Guide

Ceramic pans are prized for their non-stick qualities and often require little to no oil for most cooking tasks. However, the right type of oil is essential when using a ceramic pan for deep frying or stir-frying. The best oils for ceramic pans are those with a high smoke point, such as avocado oil, refined olive oil, grapeseed oil, and peanut oil. These oils are less likely to burn or decrease the non-stick properties of the pan. It is also important to use only a small amount of oil in a ceramic pan to prevent food from sticking and to help the coating last longer.

Why extra virgin olive oil should be avoided

While olive oil is generally safe to use on ceramic pans, extra virgin olive oil is best avoided. This is because extra virgin olive oil has a low smoke point, estimated to be somewhere between 160 °C (320 °F) and 190–207 °C (374–405 °F). When an oil reaches its smoke point, it starts to break down and produce smoke, releasing harmful fumes and carcinogens, and creating an unpleasant burnt flavour. Therefore, oils with a higher smoke point, such as avocado oil, grapeseed oil, or refined olive oil, are better suited for high-temperature cooking with ceramic pans.

Extra virgin olive oil is derived from the first pressing of olives and contains numerous bioactive substances, including powerful antioxidants and vitamin E. While these substances offer health benefits, they are sensitive to heat. Studies have shown that heating extra virgin olive oil can degrade these beneficial compounds, reducing the health benefits of the oil.

Additionally, excessive oil usage can lead to a build-up over time, compromising the non-stick surface of a ceramic pan. Therefore, it is recommended to use oils sparingly when cooking with ceramic pans, which also aligns with healthier cooking practices by minimising the amount of added fat.

When using oil with a ceramic pan, it is best to add it to a cold pan and then heat them together. This helps prevent overheating and potential damage to the pan's surface. It is also important to control the temperature when cooking with ceramic pans, as some fats burn at lower temperatures, and burnt-on oils can damage the non-stick coating. For this reason, ceramic pans are best used on low to medium heat settings.

The best oils for ceramic pans

Ceramic pans are a great way to cook healthy and delicious meals. They are known for their non-stick surfaces, which often require little to no oil. However, if you're looking to add flavour to your meals or need oil for high-heat cooking, it's important to choose the right type of oil to prolong the life of your ceramic pan and prevent food from sticking. Here are some of the best oils for ceramic pans:

Olive Oil

Olive oil is a safe option for ceramic pans, but it's important to note that extra virgin olive oil has a relatively low smoke point of around 160 °C (320 °F) to 190 °C (374 °F). This means it's not suitable for high-heat cooking as it may burn and damage the pan. However, regular olive oil or virgin olive oil has a higher smoke point of 210 °C (410 °F), making it suitable for a variety of cooking methods without the risk of overheating and damaging the pan.

Sunflower Oil

Sunflower oil is a versatile and healthy option for ceramic pans. It has a light flavour and is rich in polyunsaturated and monounsaturated fats while being low in saturated fats. With a high smoke point of 227 °C (441 °F), sunflower oil is excellent for medium to high-heat cooking, making it perfect for stir-frying, baking, and more.

Canola Oil

Canola oil is another heart-healthy option for ceramic pans. It has a neutral taste, low saturated fat content, and a balance of fatty acids that promote heart health. Canola oil has a smoke point ranging from 220 °C (428 °F) to 230 °C (446 °F), making it suitable for a wide range of cooking activities, including grilling and searing, without the fear of breaking down.

Avocado Oil

Avocado oil is a great choice for adding flavour to your meals, and it also offers health benefits such as a high content of unsaturated fats, vitamins, and antioxidants. With a smoke point of 221 °C (430 °F), avocado oil is ideal for high-heat cooking in ceramic pans, such as searing meats and roasting vegetables. It has a subtle flavour that enhances the taste of your meals.

Grapeseed Oil

Grapeseed oil is a byproduct of winemaking and has a high smoke point of approximately 216 °C (421 °F). It is an excellent all-purpose oil for ceramic cookware and can be used for frying, sautéing, and dressing. Grapeseed oil imparts very little flavour to dishes, preserving the original taste of the ingredients.

Refined Coconut Oil

While unrefined coconut oil has a low smoke point, refined coconut oil can withstand higher temperatures, with a smoke point of about 232 °C (450 °F). It's an excellent choice for baking and sautéing in ceramic pans, adding a hint of coconut flavour to your dishes.

Peanut Oil

Peanut oil has a high smoke point of 232 °C (450 °F), making it ideal for deep frying and stir-frying. It offers a robust, nutty flavour that enhances the taste of Asian cuisines and fried dishes. Peanut oil is suitable for ceramic cookware and allows for cooking at higher temperatures without the fear of smoking or breaking down.

How to clean a ceramic pan

Before First Use

Always wash new pans before using them to remove any potential manufacturing residues. Rinse the pan with warm water and a soft scrub brush, then dry with a towel. This will remove any dust, dirt, or small particles that might have accumulated during production or shipping.

After Each Use

Let the pan cool down before washing it with warm, soapy water and a soft sponge or cloth. This prevents thermal shock and maintains the integrity of the non-stick surface.

Removing Burnt Food

Fill the pan with water and add a dash of dish soap. Let it simmer on low heat for a few minutes. This loosens up burnt food, allowing you to easily remove the remnants without harsh scrubbing.

Removing Stubborn Stains

For stubborn stains, make a paste of baking soda and water. Apply the paste to the affected area, let it sit for a few hours or overnight, then wash as usual. This mild abrasive action helps lift stains without damaging the pan.

Removing Discoloration

Pour enough 3% hydrogen peroxide to cover the bottom of the pan. Let the solution sit in the pan for 30 minutes, then rinse and dry. The slight bleaching action of the peroxide will brighten the finish.

Exterior Care

A mixture of vinegar and water can help remove exterior stains and restore shine. Make sure to rinse thoroughly and dry the pan to prevent any damage to the exterior finish.

Storage

Avoid stacking ceramic pans directly on top of each other as this can lead to scratches on the non-stick surface. Use pan protectors or storage racks to separate pans.

Why you shouldn't use cooking sprays

While ceramic pans are prized for their non-stick qualities, using oil in a ceramic pan is generally considered acceptable, although with some guidelines. When it comes to adding oils for flavour or as part of a recipe, it is recommended to use them sparingly. This approach aligns with the manufacturer's advice for maintaining the integrity of the pan and supports healthier cooking methods by minimising the need for added fats.

However, cooking sprays should never be used on ceramic pans. Here are four reasons why:

Cooking sprays contain lecithin

Lecithin is a substance with a mixture of fats that resists heated surfaces. It has the unfortunate ability to stick to non-stick coatings. It builds up over time and becomes very hard to remove, eventually degrading the cooking surface and causing food to stick.

Cooking sprays can leave a gummy residue

When cooking sprays get hot, they can leave behind a gummy residue. To clean this residue, you would need to use abrasive scouring pads or cleaning sprays that would damage your pan.

Cooking sprays can scorch and turn black

Cooking sprays can scorch easily in ceramic pans, and the particles can turn black.

Cooking sprays contain other harmful chemicals

In addition to lecithin, cooking sprays often contain an anti-foaming agent like dimethyl silicon, or pressurized gases like propane and butane. These chemicals can gradually wear down the non-stick properties of the coating. Consistent use over time creates a buildup of film that becomes nearly impossible to remove. Then, when you attempt to clean it, you can potentially cause further damage to the pan.

Why you should avoid using metal utensils

When it comes to ceramic pans, it's important to note that while they are marketed as non-stick, the use of oil is generally considered acceptable and can even be beneficial. The type of oil and the amount used are crucial factors in maintaining the longevity of the pan. Oils with higher smoke points, such as avocado oil, refined olive oil, or grapeseed oil, are recommended for high-temperature cooking to avoid releasing harmful fumes and compromising the non-stick surface.

Now, let's discuss why you should avoid using metal utensils with your ceramic pans:

• Scratches and Damage: Metal utensils can scratch and damage the surface of ceramic pans. The non-stick coating on ceramic pans is delicate, and metal utensils have sharp edges that can leave marks and scratches, compromising the pan's ability to prevent food from sticking.
• Contamination: Scratches caused by metal utensils can result in tiny specks of non-stick material chipping away and potentially ending up in your food. According to research, the nanoparticles in the ceramic non-stick coating, such as titanium dioxide, are known to be toxic if consumed.
• Ruined Non-Stick Properties: Continuous use of metal utensils can create micro-abrasions on the surface of the pan, disrupting the smoothness required for non-stick cooking. Over time, your ceramic pan may start to stick, making it frustrating to use and clean.
• Alternative Options Available: Instead of metal utensils, opt for wooden or plastic utensils that are gentle and safe for the non-stick surface of your ceramic pan. Silicon utensils are also recommended for use with ceramic non-stick pans.
• Preserving the Pan's Longevity: By avoiding metal utensils, you can extend the lifespan of your ceramic pan. Proper care and the use of suitable utensils will ensure that your pan remains in good condition for longer, maintaining its non-stick qualities and overall functionality.

In summary, using metal utensils with your ceramic pans can cause scratches, damage the non-stick coating, and potentially contaminate your food with toxic particles. To preserve the quality and longevity of your ceramic pans, it's best to stick with wooden, plastic, or silicon utensils.

Frequently asked questions