1. There is no “ceramic” in ceramic non-stick pans To put it bluntly, a ceramic non-stick pan is a metal pan, usually an aluminum pan or a stainless steel pan with a ceramic coating on it. And this layer of ceramic coating is not a real ceramic, it just means that its properties are very similar to ceramics. Ceramic non-stick pans have the characteristics of abrasion resistance, pressure resistance, high temperature resistance, corrosion resistance and so on. 2. What is a ceramic non-stick pan? Ceramic non-stick pans cannot be equated with ceramic because it can have inorganic or organic components. Unlike ordinary non-stick pan coatings (PTFE), ceramic coatings are made by a process called sol-gel. Then this technology is not high-tech. In fact, it has existed in the industrial field for a long time, and it is widely used. It’s just that it has been applied to the cookware industry in the past ten years, and it is gradually being known and understood by everyone. Sol is liquid, gel is solid, and sol undergoes hydrolysis and polycondensation reaction under certain conditions to form gel. The gel is then applied to the substrate as a coating. The base material of the pot is a variety of metal pots, and then dried at high temperature to form a hard film. 3. Advantages of ceramic non-stick pan I think that most of the friends who buy ceramic non-stick pans are usually friends who have concerns about Teflon non-stick pans, and the brand has always promoted that this pan is safer, healthier and more environmentally friendly. It does not contain PTFE, does not contain PFOA and more. Indeed, ceramic non-stick pans have their unique advantages. (1) High temperature resistance It can reach 450°. Yes, 450° can kill Teflon non-stick pans in seconds. After all, PTFE starts to deteriorate and emit “toxic smoke” at 260°. The ceramic non-stick pan will not release smoke even if the temperature exceeds 450 ° by accident. (2) Beautiful color Romantic lavender, lovely pink, blue, cream and many other colors are available, which are several grades higher than the black and gray colors of ordinary non-stick pans. 4. Disadvantages of ceramic non-stick pan (1) not used Its biggest disadvantage is that it is not used. When we buy a non-stick pan, although we don’t expect it to last as long as the iron pan and stainless steel pan, the service life should not be too short, right? At least as good as a non-stick pan. As a result, the service life of the ceramic non-stick pan is almost 1/6 of that of polytetrafluoroethylene. That is to say, our ordinary PTFE non-stick pan has been used for a year, and it starts to stick to the pan. Then the ceramic non-stick pan lasts for almost two months, and it will stick to the pan. Of course, this is the data tested a few years ago. As the technology becomes more and more mature, I believe it will definitely change. But in general, the durability of ceramic coatings is not as good as that of PTFE coatings. On the one hand, this reason is determined by the process of sol-gel, and on the other hand, the main reason is determined by its own properties. The ceramic coating is very gaseous, and in the process of heating and touching, it is actually easy to form some small cracks at the microscopic level. Then, in the process of use, there are some acid-base and salt-like environments, so the cracks will become more and more large. Slow cooking food sticks to the pan. (2) More squeamish in maintenance Wear-resistant does not mean it is scratch-resistant, in addition to taking care of it like a normal non-stick pan, it is easier to scratch than Teflon. Especially if you choose a white ceramic coating inside, this problem is more prominent, so you should be more careful when using it. (3) Insufficient standardization Not all brands of ceramic non-stick pans are high temperature resistant, and some brands are recommended to be used at a temperature of 280 degrees. I think the advantage of high temperature resistance advertised by ceramic non-stick pans is somewhat contradictory. It stands to reason that it can withstand 450°, so it is very suitable for high-temperature stir-frying like Chinese food. But in fact, the ceramic coating is very brittle. Then the expansion coefficient of the metal pot is large under the condition of heating, and the expansion coefficient of the ceramic coating is small, which will easily cause the coating to fall off. Therefore, high temperature resistance and whether it can be used at high temperature are actually two issues. There are also ceramic non-stick pans, which promote safer, healthier, and more environmentally friendly. I think this is also a false proposition. Considering its durability, I don’t think that using two ceramic non-stick pans a year is not necessarily more environmentally friendly than using a Teflon non-stick pan a year. The other one is about PFOA. In fact, after 2012, the use of PFOA has been banned in the production of cookware, so it does not make any sense to advertise that it does not contain PFOA. The other one is about PTFE. I have also read it deeply, (you can read my previous article) I personally don’t think it has any safety problems. Of course, if you are more concerned about it, then choose a ceramic non-stick pan, and you have to look carefully when you buy it. In fact, many ceramic non-stick pans contain PTFE. 
Post time: Mar-20-2023
