Ceramic pans have excellent non-stick properties. We have written several articles about ceramic frying pans praising the non-stick coatings.
However, although this is rare, ceramic pans can sometimes lose their non-stick coating and leave you with a frying pan that is really frustrating to use.
But can you bring a ceramic pan back to life? Can you make it non-stick once more? Well, yes!
In today’s frying pan article, we’re going to tell you how. First, though, let’s look at why a non-stick ceramic frying pan may lose its non-stick properties, shall we?
Why Ceramic Frying Pans Lose Their Non-Stick Coating
Ceramic coatings on frying pans are really tough. However, they can become damaged.
1. High temperatures
The cause of a non-stick coating being damage could be using it at very high temperatures.
For example, if you use your ceramic pan in the oven, this can affect the coating. Now, using your pan in the oven once typically doesn’t damage the coat. This happens over time.
2. Using sharp utensils
The biggest cause of a pan losing its non-stick coating is using sharp or metal utensils with it.
Small scratches can form on the ceramic when you do this. Over time, these scratches become larger, and the coating is affected.
Never fear, there’s ways that you can make your pan non-stick again. You can’t repair the damage to the ceramic, but you can make the pan non-stick once more.
How to Make a Ceramic Frying Pan Non-Stick Again
I’m sure you’ve heard of seasoning a pan. Seasoning is usually done to cast iron cookware, but it can be done to anything.
Seasoning is basically creating a layer or a barrier between the pan and the food. This layer is made of oil and works just the same way as any non-stick coating.
You need to top up the seasoning of a pan regularly to ensure it stays non-stick, but this is very simple. Here’s a step by step guide on seasoning a ceramic pan.
1. Wash the pan
To start with, you need a clean pan. You’ll want to clean the pan with hot water and soap.
You can also use white vinegar and bicarbonate of soda too. This actually works great. It’s just a cup of cold water with half a cup of vinegar and two tablespoons of bicarb. Put this in the pan and put the pan on the hob.
Let it heat up and boil for 10 minutes. Then, wash the pan as usual. Leave the pan to dry.
2. Apply oil to the pan
Add several drops of oil into the pan (you can use our seasoning guide for the best oils for seasoning).
Use your fingers, a paper towel or sponge to spread the oil evenly on all surfaces. You want the entire interior surface evenly coated so use more oil if needed.
3. Heat the oil
Place your pan on the hob over a medium heat. Leave the pan on the hob until it begins to smoke.
Depending on the oil you use, this can take a while. However, resist the urge to turn the heat up. The oil needs time to soak in, that’s why the hob must be set to a medium heat.
You can do this seasoning step in the oven, but it’s easier to see what you’re doing on the hob.
4. Let the pan cool down
Once the oil’s smoking, remove the pan from the hob and let it cool.
When the pan has naturally reached room temperature, you can wipe away the excess oil. But, the longer you leave the oil in the pan, the better chance you have at getting rid of any inconsistencies in the non-stick coating.
Your pan will feel greasy, this is normal. In fact, this means that the seasoning has worked.
5. Keep on top of your seasoning
Every few months, you’ll need to repeat the seasoning process. There’s no need to wash the pan so you can skip the first step.
All you’re doing here is topping up the seasoning, not seasoning it again. Once you notice food gliding around the pan with ease, your seasoning is complete, and you only have to re-season when you notice food sticking again.
There you have it. That is how to season a ceramic pan. This seasoning method works for any non-stick coating and any pan without a non-stick coating too.
It is a great way of bringing life back to a pan that has lost its non-stick coating. Don’t forget to check out all our cookware articles.
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Scott is a writer and a passionate home chef. His passion for cooking began when he was 10 years old. Scott has been writing professionally for over five years now and loves to combine his passion for cooking with his day job.