Ceramic Cookware Pros and Cons

Posted by Smite Frand on November 12th, 2020

You've probably seen ceramic cookware sets on the market that make a lot of health claims. This begs the question, "Is ceramic cookware actually "healthier" or are ceramic pan marketers simply misleading the consumer?" We’re tackling the confusion and giving you an in-depth rundown on ceramic cookware (the marketing name for the technical term "sol-gel").

Check out the following list of pros and cons of ceramic pans that will help you determine whether or not ceramic is the best choice for your kitchen.

Ceramic Cookware Pros

They have a nonstick coating

Ceramic pots and pans are not actually made of ceramic, but rather metal that features a sol-gel coating bonded to the rest of the cookware's construction. Sol-gel is a silicone oil that is impregnated into the cookware's surface and releases during use.

This silicone oil is released every time you cook, which provides a nonstick cooking surface and, at the beginning of its lifespan, may eliminate the need to use unhealthy cooking sprays, butter, or oil to prevent foods from sticking. (Note: As this silicone layer degrades, your ceramic cookware will lose its nonstick properties)

They are easy to clean

Like other nonstick pots and pans, the nonstick surface of ceramic cookware is easy to clean and usually only requires a bit of mild dishwashing soap, warm water, and the wipe of a paper towel or cloth.

Ceramic Cookware Cons

Lack of safety studies

The most asked question regarding ceramic pans is if they're safe to use.

The popularity of ceramic cookware actually first accelerated when the toxicity of PFOA-rich Teflon (used on nonstick cookware in the past) made headlines. Nowadays, you'll often hear from marketers, "Safe under high heat and even when damaged, the ceramic coating applied to ceramic nonstick pans provides a simple, non-toxic solution to chemical coatings."

This claim, however, is unproven. Sol-gel cookware is deemed safer mainly because it has been studied less. Sol-gel ceramic surfaces are "self-sacrificing" surfaces, which means their coating is released during cooking and ingested along with the food. There is not yet enough evidence or studies to determine conclusively whether or not ingesting small amounts of silicone oil is harmful to the human body.

Less efficient heat distribution

Ceramic pots and pans get their nonstick surface from a nanoparticle-sized silicone-based coating on the surface of the pan. The irregularity of the spacing of these particles increases the ceramic coated pan's cooking surface area, making it rough and, thus, leaving areas where the surface does not touch the food.

While yes, this means there is a lessened chance of food sticking, food does not receive heat where it does not touch the cooking surface. As a result, ceramic coated cookware can heat slowly and unevenly.

Less durable construction

The lifespan of a nonstick ceramic pan is quite short when compared to other types of cookware available, such as stainless steel, PTFE-based nonstick surfaces, and cast iron skillets.

The very same nanoparticles responsible for these pots and pans' inefficient heat distribution are also behind ceramic cookware's disappointing durability and status as not dishwasher safe or metal utensil safe. The rough surface increases friction on the pan, leading to quicker and easier wear and tear on the ceramic coated surface.

Furthermore, although high-quality ceramic coated cookware is available at a premium price, most ceramic cookware products are not cladded, meaning they are more prone to warping.