Ceramic Cookware

Ceramic CookwareCeramic cookware comes in decorated, beautiful and brightly colored ceramic pans and pots. It is getting popular for its aesthetic look and non-stick quality.

Types of coating:

Ceramic cookware basically has two types of coatings. The Clay based coating is light weight and usually done on aluminum, but this ceramic ware is more prone to chipping or breakage.

Enameled ceramic cookware is made by coating a layer of enamel on a metal body, usually cast iron. The enameled ceramic cookware has a porcelain glaze that is resistant to very high temperatures and can withstand chipping and breaking. It is bulky than the clay based coating.Cooking:

You will get a pleasure to do any type of cooking in ceramic cookware. It will be fast and without sticking. They need only a slow heat for cooking the foods with minimal oil.

Their nonstick quality is quite impressive. It is much better than a Teflon coating. You can fry potatoes, onions, eggs, chicken, plantains, sautéed mushrooms and more with no oil and all without sticking.


Aluminum ceramic cookware is lightweight and easy to handle. As the aluminum heats up faster, you will need to cook in a frying pan at low heat.


The ceramic cookware is easier to clean up with soap, sponge and water without the need of any hard scrubbing or soaking them overnight. You can follow the instructions for hand washing or clean them in a dishwasher.

Ceramic Nonstick Coating:

The ceramic cookware has the best quality non-stick coating.

Ceramic Cookware


If you buy your cookware made by a reliable manufacturer, the ceramic coating is safe for health. This cookware is healthier than any metal or Teflon coated pans. The ceramic cookware has an advantage over the metal pots as you can safely store the food in them. Their non-porous structure leaves little scope for the food to react to content of cookware.

During the glazing process, the lead is carefully sealed in the first firing leaving no chance of harmful health problems. However, if the lead is not properly sealed, it can be extremely harmful as the cracking or chipping of the cookware may expose the food to lead.

Comparison with Teflon:

The nonstick quality of ceramic coating is quite impressive. It is much better than a Teflon coating that will scrape. It is a uniquely textured surface.

Good Quality:

The ceramic cookware should be bought only from the reputed manufacturers. It will last longer with proper care. Always checkthat it is lead free. You can also go through various reviews to select the best cookware.

The good ceramic cookware is designed for easy handling, even heat distribution with thick bottoms, non-stick cooking and easy cleanup. It has a durable coating and will not warp. The good quality ceramic cookware is expensive.

If you do not buy a good quality and go to any cheap source, it will first look great, but it may soon end up with a chipped nonstick coating, loose handles, getting harder to clean and so on.

You must look for the safer options than the aesthetic value or the price of ceramic cookware.

Pampered Chef Tanya Kennedy: New Ceramic Cookware


  1. Which manufacturers do you recommend?

  2. Did you get a response regarding the preferred manufacturers?
    If so,would you mind sharing that information?

    Thank you

  3. I love these pan. These are the best pans. I have ever used.

  4. we like to set up a ceramic utensils plant. ( aluminium ) can you help us in any way.

  5. Ceramic pans to not work. Oh sure, in the first few months they are incredible, but then the stick like flypaper. Even if you baby them, the coating wears off quickly, leaving you with a pan to throw away. Check reviews from ACTUAL USERS who have used on DAILY and have owned one for MORE THAN A FEW MONTHS, and you will find they perform horribly. The only people stating it lasts are people who 1) rarely use it, 2) limit its use to low-temperature cooking, 3) have not owned it very long, or 4) get paid by cookware companies and are telling falsehoods. I mean, think about it… why would the vast majority of reviews from actual cooks who used one daily and did so for months with proper care and without limitation to just low-temperature invariably report the coating to wear off and the pans to stick within just a few months of use? Why? Unless you have an endless budget to constantly replace ceramic cookware every six months, it is not practical and therefore a failure. Even Hugh Rushing of the Cookware Manufacturers Association states that a non-stick pan used daily should last at least three years. That’s a far cry from the six months ceramics last, wouldn’t you agree? Feel free to contact me for more information or to debate me on this.

  6. I have tried “Orgreenic” and “Aeternum” ceramic cookware. The orgreenic did not last more than a couple of weeks without having to treat it before using. That kinda defeats the purpose. I am on my second set of Aeternum. The first had to be replaced because it no longer was “stick-free.” And, the second set has food sticking continuously.

    I now have a large Tramontina deep frying pan. So far, it is working great, but I do not use it much.

    It’s a shame. I like the idea of ceramic coatings, but I like it because it is PTFE free. I may buy one Tramontina for heavy use, and see if they are worth it.

  7. Over two years ago, I bought a Lodge dutch oven with a ceramic enamel finish. I have used it at least once per week since then, and have had zero problems with it – on sticking, and no chipping. In fact, about three months ago I (accidentally) dropped the lid onto our hard tile floor. The paint on the outside chipped a little, but the inside looks great.

    About a year ago, I acquired a second Lodge dutch over with the same ceramic enamel finish. It, too, works just fine with no problem.

    My only caution is this: the inside bottom of both have become stained. I’ve tried a couple of unsuccessful methods to remove the stain, and am now resigned to live with it. Frankly, it doesn’t seem to impact performance, and that’s all I care about.

    I am definitely not an expert, but just from looks, the ceramic enamel coating on a cast iron pan or pot is far better than the clay coating that is used on the thinner aluminum pans. It is far more durable, and more difficult to chip.

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