Last Christmas, my husband gave me a beautiful set of
ceramic-coated cookware. Unlike Teflon or other types of traditional non-stick
cookware, ceramic coating is much safer and healthier, not to mention heat- and
scratch-resistant. After trying out my new pots and pans I was thrilled to see
that they were every bit as nonstick as my old cookware set, with none of the
unpleasant side-effects (Teflon-sprinkled eggs, anyone?) Here’s a helpful guide
to get you the most use and highest performance out of your ceramic pots and
pans:
Before the First Use:
Unlike traditional skillets and frying pans, it is not
necessary to “season” your ceramic cookware with oil. It is, however, good
practice to wash your new pots and pans in warm, soapy water and wipe dry with
a paper towel. This will remove any leftover ceramic dust particles from
manufacturing. Once it’s washed, it’s ready to go!
Use Proper Utensils:
Make sure to always use only wooden, silicone or plastic
utensils when stirring or serving the contents of your cookware. Metal whisks,
spatulas or spoons can leave scratch marks on the surface of the cookware.
Though ceramic coating is more scratch-resistant than other nonstick surfaces,
it is not entirely immune to scratches or gouges, so it’s best to stick with
the safer utensils.
Skip the Cooking
Spray:
Here’s one I didn’t know at first. Cooking sprays can cause
a buildup of residue on your ceramic cookware, so use a tiny bit of oil or
butter to coat the inside of the pan when you cook instead. The amount of oil
or butter you have to use is so insignificant it will hardly add any calories
to what you are cooking, and it will help the coating last longer.
Avoid High Heat:
Though ceramic cookware is heat-resistant, it performs best
on low or medium heat settings. Because ceramics distribute heat effectively,
foods will be cooked more evenly and quickly on low to medium heat. On the
other hand, high heat can cause the food to stick, which can damage or discolor
the surfaces of the pots and pans.
How to Clean Ceramic
Cookware:
A year has come and gone and those pots and pans get put to
use in the kitchen almost every day. Needless to say, they’re no longer as
sparkly and white as they were out of the box. Luckily, washing ceramic
cookware is easier than washing other types of nonstick pots and pans. Ceramic
cookware should always be hand-washed in warm soapy water and a soft,
non-abrasive sponge or scrubber. Soak pots and pans in hot water for 30 minutes
prior to washing to make cleaning burnt food from pans easier. If you want to
get your ceramic-coated cookware back to its original gleaming state, periodically
give them a good deep cleaning to remove stains, buildup and discoloration. To
do this, soak the pot or pan in hot, soapy water and wash with a non-abrasive
sponge as usual. Then sprinkle a liberal amount of baking
soda to the affected areas and let stand for 20 minutes. Using a plastic dish
brush, scrub the pot or pan in circular motions until stains have lifted, then
rinse with warm water and dry with a clean towel.
